What is The Fairmont Chicago's health inspection score?

The Fairmont Chicago has a SafeDine safety score of 87 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Fairmont Chicago last inspected?

The Fairmont Chicago was last inspected on October 22, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Fairmont Chicago have?

The Fairmont Chicago has 25 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Fairmont Chicago safe to eat at?

Yes, The Fairmont Chicago has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

What type of cuisine does The Fairmont Chicago serve?

The Fairmont Chicago serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Fairmont Chicago

Name: The Fairmont Chicago
Address: 200 N COLUMBUS DR, Chicago, 60601
Rating: 87

200 N COLUMBUS DR, Chicago

Last inspected 7mo ago

▲Improving

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0Excellent

American•The Loop

Ranked #192 of 871 in The LoopBetter than 22% of american restaurants

Improving

8 inspections

Last: Oct 22, 2025

medium confidence

Directions Order

Inspections

25%

Clean Rate

3.1

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

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

-3 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+12 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 84/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (87/100) which is computed during our regular data sync.

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

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200 N COLUMBUS DR, Chicago, IL 60601

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Violation Timeline

Jun 2022

2 inspections

2 high priority

2 intermediate

1 basic

Jun

Jul 2022

1 inspections

Sep 2023

1 inspections

2 high priority

2 intermediate

3 basic

Sep

May 2024

1 inspections

2 basic

Oct 2025

3 inspections

2 high priority

3 intermediate

6 basic

Oct

Inspection History

8 records on file

2 Complaint Re-Inspection1 Complaint3 Canvass1 Canvass Re-Inspection1 Non-Inspection

Oct 25

Complaint Re-Inspection InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15: OBSERVED DRAIN LINE LEADING FROM UPPER DRAIN ON COUNTER DRAINING INTO NORTHSIDE HANDWASHING SINKS IN BAR. INSTRUCTED MANAGER TO RELOCATE DRAIN LINE FROM UPPER DRAIN ON COUNTER DRAINING INTO NORTHSIDE HANDWASHING SINKS IN BAR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11: OBSERVED MISSING GROUT IN BETWEEEN FLOOR TILES UNDERNEATH THREE COMPARTMENT SINK. INSTRUCTED TO SMOOTHLY REPLACE MISSING GROUT IN BETWEEN FLOOR TILES UNDERNEATH THREE COMPARTMENT SINK FOR EASE OF CLEANABILITY.

Base deductions−4 pts

Oct 25

Complaint Re-Inspection InspectionFail

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
3-603.11: OBSERVED DISCLOSURE ON MENU NOT STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED RAW, UNDERCOOKED, COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. INSTRUCTED TO ADD DISCLOSURE TO MENU STATING THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED RAW, UNDERCOOKED, COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15: OBSERVED NO WATER PRESSURE FOR HOT AND COLD RUNNING WATER AT HANDWASHING SINK #3(FROM LEFT) AND HANDWASHING SINK #6(FROM LEFT)IS SLOW DRAINING IN WOMEN'S EMPLOYEE WASHROOM. INSTRUCTED TO RESTORE WATER PRESSURE FOR HOT AND COLD RUNNING WATER AT HANDWASHING SINK #3 AND TO REPAIR HANDWASHING SINK #6 FOR PROPER DRAINAGE OF WATER IN WOMEN'S EMPLOYEE WASHROOM. OBSERVED DRAIN LINE LEADING FROM UPPER DRAIN ON COUNTER DRAINING INTO NORTHSIDE HANDWASHING SINKS IN BAR. INSTRUCTED MANAGER TO RELOCATE DRAIN LINE FROM UPPER DRAIN ON COUNTER DRAINING INTO NORTHSIDE HANDWASHING SINKS IN BAR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11: OBSERVED MISSING GROUT IN BETWEEEN FLOOR TILES UNDERNEATH THREE COMPARTMENT SINK. INSTRUCTED TO SMOOTHLY REPLACE MISSING GROUT IN BETWEEN FLOOR TILES UNDERNEATH THREE COMPARTMENT SINK FOR EASE OF CLEANABILITY.

Base deductions−9 pts

Oct 25

Complaint InspectionFail

2 High2 Med2 Basic

6 total

66/100inspection score

−34 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED IMPROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 70.5-70.9F AT HANDWASHING SINKS IN MEN'S EMPLOYEE WASHROOM. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030(C)CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COLD HOLDING UNIT IN PREP AREA ACROSS FROM COOKLINE WITH 4 DRAWERS AND ONE DOOR AT IMPROPER AMBIENT TEMPERATURE OF 54.5F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON COLD HOLDING UNIT IN PREP AREA ACROSS FROM COOKLINE WITH 4 DRAWERS AND ONE DOOR. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 45.0-59.4F. OBSERVED COLD TCS FOODS, SLICED TOMATOES(47.5-56.1F), PICO DE GALLO CONTAINS DICED TOMATOES(48.1F), SALMON(48.5-56.3F), HALF N HALF(45.0F), BUTTERMILK(45.0F), PORK(45.5-45.9F), GARLIC CREAM(45.9F), CUT CANTALOUPE AND HONEYDEW(48.4-49.1F), CHEESE(51.3-52.0F), BACON(47.7-53.6F), SLICED WATERMELON(55.0F), YOGURT(59.4F), HARD BOILED EGGS(50.2-57.2F) AND SHRIMP(49.8F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $415 WEIGHING 87LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED DISCLOSURE ON MENU NOT STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED RAW, UNDERCOOKED, COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. INSTRUCTED TO ADD DISCLOSURE TO MENU STATING THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED RAW, UNDERCOOKED, COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO WATER PRESSURE FOR HOT AND COLD RUNNING WATER AT HANDWASHING SINK #3(FROM LEFT) AND HANDWASHING SINK #6(FROM LEFT)IS SLOW DRAINING IN WOMEN'S EMPLOYEE WASHROOM. INSTRUCTED TO RESTORE WATER PRESSURE FOR HOT AND COLD RUNNING WATER AT HANDWASHING SINK #3 AND TO REPAIR HANDWASHING SINK #6 FOR PROPER DRAINAGE OF WATER IN WOMEN'S EMPLOYEE WASHROOM. OBSERVED DRAIN LINE LEADING FROM UPPER DRAIN ON COUNTER DRAINING INTO NORTHSIDE HANDWASHING SINKS IN BAR. INSTRUCTED MANAGER TO RELOCATE DRAIN LINE FROM UPPER DRAIN ON COUNTER DRAINING INTO NORTHSIDE HANDWASHING SINKS IN BAR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING GROUT IN BETWEEEN FLOOR TILES UNDERNEATH THREE COMPARTMENT SINK. INSTRUCTED TO SMOOTHLY REPLACE MISSING GROUT IN BETWEEN FLOOR TILES UNDERNEATH THREE COMPARTMENT SINK FOR EASE OF CLEANABILITY.

Base deductions−34 pts

May 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOLERS, PREP TABLES, SINKS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−4 pts

Sep 23

Canvass InspectionPass w/ Conditions

2 High2 Med3 Basic

7 total

64/100inspection score

−36 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
Low temp dish washing machine at bar area not sanitizing at final rinse. 0ppm of sanitizer obtained at CL test strips, Instructed manager to provide proper sanitizer concentration for final rinse. Priority violation 7-38-025.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
No variance obtained for crayovac and sous vide operation, observed a food handler using sous vide method in cooking duck, instructed to discontinue this process until proper variance obtained from Chicago dept of Public health. machine is tagged. Priority foundation violation 7-38-005.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
Inaccurate probe thermometer with main cook line food handlers. instructe dto obtain good working thermometers.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food not labeled ( flour, sugar...) instructed to label and maintan.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
Food handler with long beard not wearing beard restraints. instructed to wear.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Deli cups not air dried/ tags removed after washing. Instructed to air dry all multi-use utensils and remove old tags.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Using deli cups as a bulk food scoops, instructed to use proper scoops.

Base deductions−36 pts

Jul 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jun 22

Non-Inspection InspectionCleanOut of Business

No violations

100/100inspection score

Jun 22

Canvass InspectionPass w/ Conditions

2 High2 Med1 Basic

5 total

68/100inspection score

−32 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISH MACHINE IN THE BAR NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE INSPECTION. INSTRUCTED MANAGER SAID EQUIPMENT MUST PROPERLY SANITIZE AT 50PPM-100PPM OF CHLORINE ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION BY THE DEPARTMENT OF HEALTH AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED WALK IN COOLER NOT MAINTAINING PROPER TEMPERATURE 50.0F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE WALK-IN COOLER, SUCH AS 10 LBS OF RAW SALMON AT 49.1F, 15 LBS OF SMOKED TURKEY AT 48.8F. MANAGER DISCARDED AND DENATURED A TOTAL 25LBS AT $200. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED NUTS OUT OF THE ORIGINAL CONTAINER AND IN CONTAINERS BY THE BAKING STATION WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED 1 BURNT OUT LIGHT BULB IN THE HOOD BY THE PREP AREA. INSTRUCTED TO INSTALL WORKING LIGHTBULBS AND MAINTAIN.

Base deductions−32 pts

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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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