What is Courtyard BY Marriott's health inspection score?

Courtyard BY Marriott has a SafeDine safety score of 84 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Courtyard BY Marriott last inspected?

Courtyard BY Marriott was last inspected on February 9, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Courtyard BY Marriott have?

Courtyard BY Marriott has 16 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Courtyard BY Marriott safe to eat at?

Courtyard BY Marriott has a good safety record with a score of 84/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Courtyard BY Marriott serve?

Courtyard BY Marriott serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Courtyard BY Marriott

Name: Courtyard BY Marriott
Address: 165 E ONTARIO ST, Chicago, 60611
Rating: 84

165 E ONTARIO ST, Chicago

Last Inspected: 2/9/2026

▲Improving

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0Good

American•Streeterville

Ranked #277 of 705 in StreetervilleBetter than 17% of american restaurants

Improving

6 inspections

Last: Feb 9, 2026

high confidence

Directions Order

Inspections

Clean Rate

2.7

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+11 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

165 E ONTARIO ST, Chicago, IL 60611

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Violation Timeline

Dec 2022

1 inspections

1 basic

Dec

Mar 2023

1 inspections

1 high priority

1 basic

Mar 2024

1 inspections

1 high priority

Mar

Feb 2025

1 inspections

2 high priority

1 intermediate

3 basic

Mar 2025

1 inspections

1 high priority

2 basic

Mar

Feb 2026

1 inspections

1 intermediate

2 basic

Inspection History

6 records on file

4 Canvass1 Canvass Re-Inspection1 Complaint

Feb 26

Canvass InspectionLatestPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 1/4 INCH GAPS AT RESTAURANT SIDE REVOLVING DOOR SWEEPS. MUST RODENT PROOF SAID DOOR.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SODA SYRUP SPILLS ON FLOOR UNDER SODA SYRUP. MUST CLEAN AND MAINTAIN FLOOR.
58ALLERGEN TRAINING AS REQUIRED−2
SOME FOOD MANAGERS WITHOUT FOOD ALLERGEN TRAINING CERTIFICATES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE VALID FOOD ALLERGEN TRAINING CERTIFICATES.

Base deductions−9 pts

Mar 25

Canvass Re-Inspection InspectionPass w/ Conditions

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED �FACILITY DID NOT PROVIDE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE FOR EMPLOYEES WORKING ON SITE. INFORMED A CERTIFIED MANAGER WITH A CURRENT CITY OF CHICAGO CERTIFICATE MUST BE ON PREMISES AT ALL TIMES AND A VALID MUST REMAIN POSTED ON SITE WHENEVER TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE BEING PREPARED, HANDLED AND/OR SERVED. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WATER-STAINED CEILING TILES AT THE DISH AND PREP AREA. INSTRUCTED TO REPAIR, REPLACE THE STAINED CEILING TILES

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

Feb 25

Canvass InspectionFail

2 High1 Med3 Basic

6 total

69/100inspection score

−31 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK IN PREP AREA NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLER OBTAINED HAND SOAP FOR HAND SINK DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW TEMPERATURE DISH WASHING MACHINE AT BAR NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. EQUIPMENT MUST PROPERLY SANITIZE AT A MINIMUM OF 50 PPM. INSTRUCTED NOT TO USE UNIT UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH). TAGGED UNIT. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ON MAIN PREP REACH IN COOLER TO BE IMPROPER: SLICED TOMATO 48.3F, SLICED CUCUMBER 46.9F, SLICED HAM 45.8F, GROUND PORK SAUSAGE 50.8F AND SLICED TURKEY SANDWICH 49.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 6 LBS OF PRODUCTS WORTH $150.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
EXTERIOR TEMPERATURE MEASURING GAUGE NOT WORKING FOR THE WASH AND SANITIZING CYCLES OF COMMERCIAL WAREWASHING MACHINE AT BAR. PRIORITY FOUNDATION VIOLATION # 7-38-005. CITATION ISSUED
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WATER-STAINED CEILING TILES AT THE DISH AND PREP AREA. INSTRUCTED TO REPAIR, REPLACE THE STAINED CEILING TILES.

Base deductions−31 pts

Mar 24

Canvass InspectionPass w/ Conditions

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No paper towels provided at Starbucks prep station hand wash sink, instructed to provide. Priority foundation violation 7-38-030(C)

Base deductions−10 pts

Mar 23

Complaint InspectionPass w/ Conditions

1 High1 Basic

2 total1 risk factor

83/100inspection score

−12 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
No certified food service manager on site while handling and serving TCS foods ( eggs, beef....) instructed to obtain. Priority foundation violation 7-38-012.

Basic (1)

−2 pts

40PERSONAL CLEANLINESS−2
Food handler not wearing a hair restraint, instructed to wear.

Base deductions−12 pts

Risk factor bonus (1× +5)−5 pts

Dec 22

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

43IN-USE UTENSILS: PROPERLY STORED−2
In-use utensils stored in standing water, instructed to store utensils according to health code, ie.

Base deductions−2 pts

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Community Safety Reports

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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