Chicago Cut Steakhouse

300 N La Salle St, Chicago, IL 60654

Steakhouse

Last inspected: Dec 17, 2025

Score

High Risk

Chicago Cut Steakhouse has only two inspections on file, a thin record to work from. The latest inspection on file is from Dec 17, 2025. The high risk label is a heads-up that the most recent visit didn't go well.

Things have been moving the wrong way, with the rolling count rising from around two violations to closer to 13 violations per visit.

“Adequate handwashing sinks properly supplied and accessible” comes up most often, recorded four times in the inspection record.

Restaurants in Chicago average 81, so Chicago Cut Steakhouse trails the local norm. Diners may want to weigh the inspection history when deciding to visit.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Dec 17, 2025

Routine

1 critical violation. 3 major violations. 9 minor violations.

View 13 violations

Proper cold holding temperatures

Inspector notes: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) HELD INSIDE OF THE MAIN KITCHEN PREP WALK-IN-COOLER.OBSERVED LARGE CONTAINER OF SPLIT PEA SOUP INTERNAL TEMPERATURES RANGING FROM 46.8F-48.8F, THE SAID SOUP WAS FROM THE PREVIOUS DAY.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 30#'S OF FOOD WORTH $40.00.INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

Adequate handwashing sinks properly supplied and accessible

Inspector notes: OBSERVED NO HAND PAPER TOWELS PROVIDED AT HANDWASHING SINK IN THE 2ND FLOOR DISHWASHING AREA.INSTRUCTED TO PROVIDE AND MAINTAIN HAND PAPER TOWELS AT ALL HANDWASHING SINKS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C), VIOLATION CONSOLIDATED WITH THE ABOVE CITATION.

Adequate handwashing sinks properly supplied and accessible

Inspector notes: OBSERVED THE HANDWASHING SINK IN THE 2ND FLOOR DISHWASHING AREA NOT ACCESSIBLE FOR USE WAS COMPLETELY TURNED-OFF, WHILE EMPLOYEE ACTIVELY USING THE HIGH TEMPERATURE DISHMACHINE.INSTRUCTED TO MAKE ALL HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE FOR USE AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C), CITATION ISSUED.

Adequate handwashing sinks properly supplied and accessible

Inspector notes: OBSERVED NO HAND SOAP PROVIDED AT THE HANDWASHING SINK IN THE 2ND FLOOR DISHWASHING AREA.INSTRUCTED TO PROVIDE AND MAINTAIN ALL HANDWASHING SINKS WITH HAND SOAP AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C), CITATION ISSUED.VIOLATION CONSOLIDATED WITH THE ABOVE CITATION.

Thermometers provided & accurate

Inspector notes: OBSERVED NO THERMOMETER INSIDE THE PREP LINE COOLER DIRECTLY ACROSS THE DEEP FRYER LOCATED ON THE 2ND FLOOR KITCHEN PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN ACCURATE AND WORKING THERMOMETERS IN COOLERS AND MAINTAIN.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Inspector notes: OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE WALK-IN COOLERS.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.

Physical facilities installed, maintained & clean

Inspector notes: INSTRUCTED TO DETAIL CLEAN CEILING TILES IN THE 1ST FLOOR MAIN KITCHEN PREP AREA TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.

Physical facilities installed, maintained & clean

Inspector notes: OBSERVED BLACKENED, MOLDY WALL CAULKING AT THE THREE COMPARTMENT SINK LOCATED IN THE 1ST FLOOR MAIN KITCHEN PREP AREA.INSTRUCTED TO REPLACE AND MAINTAIN.

Adequate ventilation & lighting; designated areas used

Inspector notes: INSTRUCTED TO DETAIL CLEAN EXHAUST VENTILATION SYSTEM ABOVE THE HIGH TEMPERATURE DISHMACHINE TO REMOVE HANGING DUST BUILD-UP LOCATED IN THE 1ST FLOOR MAIN KITCHEN PREP AREA AND MAINTAIN.

All food employees have food handler training

Inspector notes: OBSERVED A FOOD HANDLING EMPLOYEE WITH EXPIRED FOOD HANDLER CERTIFICATE. INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN.

Allergen training as required

Inspector notes: OBSERVED TWO (2) CERTIFIED FOOD MANAGERS WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Adequate handwashing sinks properly supplied and accessible

Inspector notes: OBSERVED NO HANDWASHING SIGNAGE AT HAND SINK LOCATED IN THE 2ND FLOOR DISHWASHING AREA.INSTRUCTED TO PROVIDE AND MAINTAIN.

Food-contact surfaces: cleaned & sanitized

Inspector notes: OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINES LOCATED IN THE MAIN KITCHEN PREP AREA.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.

May 2, 2024

License

1 critical violation. 1 major violation.

View 2 violations

Proper cold holding temperatures

Inspector notes: Found 60 lbs of chicken gumbo and lemon cream soup held in walk-in cooler at 53.2f at the center, soup placed in walk-in cooler a day before, instructed to keep all cold TCS foods at 41f or lower. Priority violation 7-38-005. Soup discarded valued at $70.

Proper cooling methods used; adequate equipment for temperature control

Inspector notes: Improper cooling method, Found TCS foods being cold down in large deep 30quart tubs with tight fitting lids. Instructed to break down food into smaller containers to facilitate cooling down process. Priority foundation violation 7-38-005.

Frequently Asked Questions

When was Chicago Cut Steakhouse last inspected?

The most recent health inspection at Chicago Cut Steakhouse on file is from Dec 17, 2025. The public record contains two inspections in total.

What is the most common violation at Chicago Cut Steakhouse?

Across the inspection record, “adequate handwashing sinks properly supplied and accessible” has been cited four times, more than any other issue at Chicago Cut Steakhouse.

Has Chicago Cut Steakhouse's inspection record improved over time?

No. Recent inspections at Chicago Cut Steakhouse have averaged around 13 violations per visit, up from roughly two earlier in the record.

What does a high risk rating mean?

A high risk rating at Chicago Cut Steakhouse means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.

Nearby Restaurants

Chicago Cut Steakhouse

300 N La Salle St

Score: 37 — High Risk

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Score: 95 — Low Risk

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