What is The Fairmont Chicago's health inspection score?

The Fairmont Chicago has a SafeDine safety score of 90 out of 100 (Grade A). 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 December 23, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Fairmont Chicago have?

The Fairmont Chicago has 51 total violations across 10 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 90/100. This indicates strong compliance with health and safety standards.

Official Health Record

The Fairmont Chicago

Name: The Fairmont Chicago
Address: 200 N COLUMBUS DR, Chicago, 60601
Rating: 90

200 N COLUMBUS DR, Chicago

Last Inspected: 12/23/2025

▲Improving

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0Excellent

The Loop

Ranked #119 of 871 in The Loop

Improving

10 inspections

Last: Dec 23, 2025

high confidence

Directions Order

Inspections

20%

Clean Rate

5.1

Avg Violations

5 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

Cross-contamination

Raw and cooked foods not properly separated

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

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-10

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

+6 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

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200 N COLUMBUS DR, Chicago, IL 60601

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Violation Timeline

Jun 2022

1 inspections

1 basic

Jun

Jul 2022

1 inspections

Sep 2023

1 inspections

1 high priority

3 intermediate

1 basic

Sep

Oct 2023

1 inspections

May 2024

1 inspections

2 high priority

2 intermediate

10 basic

May

Jun 2024

1 inspections

1 high priority

10 basic

Aug 2024

1 inspections

4 high priority

3 intermediate

3 basic

Aug

Sep 2024

1 inspections

1 high priority

3 basic

Dec 2025

2 inspections

1 intermediate

5 basic

Dec

Inspection History

10 records on file

3 Canvass Re-Inspection5 Canvass1 Complaint Re-Inspection1 Complaint

Dec 25

Canvass Re-Inspection InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17: OBSERVED NO COVERED RECEPTACLE IN LOBBY ALL GENDER WHEEL CHAIR ACCESSIBLE WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN LOBBY ALL GENDER WHEEL CHAIR ACCESSIBLE WASHROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11: OBSERVED MISSING GROUT IN BETWEEN FLOOR TILES IN FRONT OF LEFT LARGE ICE MACHINE ON B3 NEXT TO EXIT DOOR, IN DISHWASHING AREA NEAR HIGH TEMPERATURE DISH MACHINE ON B3 AND UNDERNEATH THREE COMPARTMENT SINK ON B3 OUTSIDE OF EMPLOYEE CAFETERIA. INSTRUCTED TO SMOOTHLY REPLACE MISSING GROUT IN BETWEEN FLOOR TILES FOR EASE OF CLEANABILITY IN FRONT OF LEFT LARGE ICE MACHINE ON B3 NEXT TO EXIT DOOR, IN DISHWASHING AREA NEAR HIGH TEMPERATURE DISH MACHINE ON B3 AND UNDERNEATH THREE COMPARTMENT SINK ON B3 OUTSIDE OF EMPLOYEE CAFETERIA AND MAINTAIN.

Base deductions−4 pts

Dec 25

Canvass InspectionFail

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 45.3-54.6F. OBSERVED COLD TCS FOODS, BUTTER(45.9F), HUMMUS(45.9F), GARBANZO BEANS(54.6F), CREAM CHEESE(46.6F) GOAT CHEESE(45.7F), SLICED TOMATOES(52.3F), CANTALOUPE CHUNKS(46.0F), HONEYDEW CHUNKS(46.2F), WATERMELON CHUNKS(45.9F), SALMON(45.3F) AND SHREDDED CHEESE(45.9-46.8F) 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 $3500 WEIGHING 120LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (3)

−6 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE IN LOBBY ALL GENDER WHEEL CHAIR ACCESSIBLE WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN LOBBY ALL GENDER WHEEL CHAIR ACCESSIBLE WASHROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING GROUT IN BETWEEN FLOOR TILES IN FRONT OF LEFT LARGE ICE MACHINE ON B3 NEXT TO EXIT DOOR, IN DISHWASHING AREA NEAR HIGH TEMPERATURE DISH MACHINE ON B3 AND UNDERNEATH THREE COMPARTMENT SINK ON B3 OUTSIDE OF EMPLOYEE CAFETERIA. INSTRUCTED TO SMOOTHLY REPLACE MISSING GROUT IN BETWEEN FLOOR TILES FOR EASE OF CLEANABILITY IN FRONT OF LEFT LARGE ICE MACHINE ON B3 NEXT TO EXIT DOOR, IN DISHWASHING AREA NEAR HIGH TEMPERATURE DISH MACHINE ON B3 AND UNDERNEATH THREE COMPARTMENT SINK ON B3 OUTSIDE OF EMPLOYEE CAFETERIA AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATION FROM INSPECTION REPORT #2600495 DATED 08/21/2024 NOT CORRECTED. INSTRUCTED TO CORRECT. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED. OBSERVED NO PORTABLE SNEEZE GUARDS FOR SELF SERVICE BUFFET SETUP FOR CATERINGS ON PREMISES. INSTRUCTED TO PROVIDE PORTABLE SNEEZE GUARDS FOR SELF SERVICE BUFFET SETUP FOR CATERINGS TO PREVENT CONTAMINATION OF FOOD.

Base deductions−11 pts

Sep 24

Complaint Re-Inspection InspectionPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E): OBSERVED BLACK MOLDLIKE SUBSTANCE ON UPPER INTERIORS OF LARGE ICE MACHINE ON B2 AND B3. INSTRUCTED TO CLEAN AND SANITIZE INTERIORS OF BOTH LARGE ICE MACHINES ON B2 and B3 TO PREVENT CONTAMINATION OF ICE.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11: OBSERVED NO PORTABLE SNEEZE GUARDS FOR SELF SERVICE BUFFET SETUP FOR CATERINGS ON PREMISES. INSTRUCTED TO PROVIDE PORTABLE SNEEZE GUARDS FOR SELF SERVICE BUFFET SETUP FOR CATERINGS TO PREVENT CONTAMINATION OF FOOD.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11: OBSERVED DAMAGED FLOOR TILES NEAR TILT SKILLETS OF COOKLINE ON B3. INSTRUCTED TO REPAIR OR REPLACE DAMAGED FLOOR TILES NEAR TILT SKILLETS OF COOKLINE ON B3 AND MAINTAIN. OBSERVED DAMAGED GROUT IN FRONT OF BOTH ICE MACHINES ON B3. INSTRUCTED TO REPAIR DAMAGED GROUT IN FRONT OF BOTH ICE MACHINES ON B3 NEAR DISHWASHING AREA. OBSERVED ICE BUILDUP ON CONDENSORS, AROUND DOOR AND CEILINGS IN WALKIN FREEZERS 61 AND 64. INSTRUCTED TO REMOVE ICE IN SAID AREAS OF BOTH WALKIN FREEZERS AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: OBSERVED TWO EMPLOYEES WITH CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER CERTIFICATES WITH NO ALLERGEN TRAINING. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER CERTIFICATES.

Base deductions−16 pts

Aug 24

Complaint InspectionFail

4 High3 Med3 Basic

10 total

39/100inspection score

−61 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED IMPROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 77.4-78.1F AT HANDWASHING SINKS IN FACILITY. OBSERVED IMPROPER MINIMUM WATER TEMPERATURE AT HANDWASHING SINKS IN B3 WOMEN'S WASHROOM(ALL SINKS EXCEPT WHEELCHAIR ACCESSIBLE STALL). 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.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO EXPOSED SINK FOR HANDWASHING LOCATED IN DISHWASHING AREA OF B2. INSTRUCTED TO INSTALL EXPOSED HANDWASHING SINK IN DISHWASHING AREA OF B2 FOR CONVENIENT USE BY EMPLOYEES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BLACK MOLDLIKE SUBSTANCE ON UPPER INTERIORS OF LARGE ICE MACHINE ON B2 AND B3. INSTRUCTED TO CLEAN AND SANITIZE INTERIORS OF BOTH LARGE ICE MACHINES ON B2 and B3 TO PREVENT CONTAMINATION OF ICE.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED THREE HOT WELLS IN CAFETERIA USED TO HOLD HOT TCS FOODS AT IMPROPER AMBIENT TEMPERATURES RANGING BETWEEN 92.7-95.5F. INSTRUCTED ALL HOT HOLDING UNITS MUST BE MAINTAINED AT 135 AND ABOVE. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED THREE WELLS(1,2 AND 3) IN CAFETERIA. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED HOT TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 103.1-109.2F(RICE 109.2F, ZUCCHINI AND SQUASH 103.1F AND TURKEY 109.2F). INSTRUCTED ALL HOT TCS FOOD MUST BE HELD AT 135F OR ABOVE. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $120 WEIGHING 16LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED CONSOLIDATED WITH VIOLATION BELOW
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 46.0-54.2F(RICE PUDDING 46.4F, HALF AND HALF 46.0F, TOMATO SAUCE 48.6F, AVOCADO SLICES 52.0F, SHREDDED CHEESE 54.2F AND BUTTER 54.0F). INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $200 WEIGHING 25LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED CONSOLIDATED WITH VIOLATION ABOVE.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED COOKED TO ORDER. INSTRUCTED TO ADD DISCLOSURE TO MENU STATING THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED COOKED TO ORDER. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO PORTABLE SNEEZE GUARDS FOR SELF SERVICE BUFFET SETUP FOR CATERINGS ON PREMISES. INSTRUCTED TO PROVIDE PORTABLE SNEEZE GUARDS FOR SELF SERVICE BUFFET SETUP FOR CATERINGS TO PREVENT CONTAMINATION OF FOOD.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED FLOOR TILES NEAR TILT SKILLETS OF COOKLINE ON B3. INSTRUCTED TO REPAIR OR REPLACE DAMAGED FLOOR TILES NEAR TILT SKILLETS OF COOKLINE ON B3 AND MAINTAIN. OBSERVED DAMAGED GROUT IN FRONT OF BOTH ICE MACHINES ON B3. INSTRUCTED TO REPAIR DAMAGED GROUT IN FRONT OF BOTH ICE MACHINES ON B3 NEAR DISHWASHING AREA. OBSERVED ICE BUILDUP ON CONDENSORS, AROUND DOOR AND CEILINGS IN WALKIN FREEZERS 61 AND 64. INSTRUCTED TO REMOVE ICE IN SAID AREAS OF BOTH WALKIN FREEZERS AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED TWO EMPLOYEES WITH CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER CERTIFICATES WITH NO ALLERGEN TRAINING. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER CERTIFICATES.

Base deductions−61 pts

Jun 24

Canvass Re-Inspection InspectionPass

1 High10 Basic

11 total

70/100inspection score

−30 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN 15TH FLOOR PANTRY. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED COLD FOOD ITEMS DISPLAYED FOR CUSTOMER SERVICE NOT COVERED. INSTRUCTED MANAGER TO COVER ALL ITEMS TO PROTECT FROM CONTAMINATION.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ARTICLES STORED ON FLOOR IN REAR TEMPORARY COFFEE AREA. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ARTICLES SIX INCHES OFF FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ICE BUILDUP INSIDE WALK-IN FREEZER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DAMAGED DOOR GASKETS ON COOLERS IN CAFETERIA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES USED AS SHELVING UNITS IN WALK-IN COOLER AND FREEZER. INSTRUCTED MANAGER TO PROVIDE ADEQUATE SHELVING FOR STORAGE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, HOLDING UNITS, COOLERS, AND FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK UNDER HAND WASHING SINK IN PASTRY KITCHEN. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED AND MISSING FLOOR TILES UNDER COOK LINE AND FLOOR TILES IN NEED OF GROUTING NEAR DISH MACHINES AND ICE MACHINES. INSTRUCTED MANAGER TO REPLACE ANND GROUT FLOOR TILES AS NEEDED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILDUP ON CEILING TILES, CEILING VENTS, AND LIGHT SHIELDS IN PASTRY KITCHEN. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MISSING AND DAMAGED LIGHT SHIELDS IN MAIN KITCHEN. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.

Base deductions−30 pts

May 24

Canvass InspectionPass w/ Conditions

2 High2 Med10 Basic

14 total

50/100inspection score

−50 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN 15TH FLOOR PANTRY. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED HIGH TEMPERATURE DISH MACHIHNE NOT ADEQUATELY SANITIZING WITH FINAL RINSE OF 156.7F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN FINAL RINSE AT 180F. DISH MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 7-38-025 CITATION ISSUED

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED HOT TCS FOOD DISPLAYED FOR CUSTOMER SERVICE AT IMPROPER TEMPERATURE ON BUFFET LINE AT 15TH FLOOR LOUNGE, EGGS 114.6F, POTATOES 104.8F. INSTRUCTED MANAGER TO DISCARD. ALL HOT TCS FOOD MUST MAINTAIN 135F OR ABOVE DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY 7-38-005 CITATION ISSUED
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOOD DISPLAYED FOR CUSTOMER SERVICE AT IMPROPER TEMPERATURE ON BUFFET LINE AT 15TH FLOOR LOUNGE, SLICED MELON 62.8F, TURKEY 63.9. INSTRUCTED MANAGER TO DISCARD. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY 7-38-005 REFER TO PREVIOUS VIOLATION FOR CITATION.

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED COLD FOOD ITEMS DISPLAYED FOR CUSTOMER SERVICE NOT COVERED. INSTRUCTED MANAGER TO COVER ALL ITEMS TO PROTECT FROM CONTAMINATION.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ARTICLES STORED ON FLOOR IN REAR TEMPORARY COFFEE AREA. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ARTICLES SIX INCHES OFF FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ICE BUILDUP INSIDE WALK-IN FREEZER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES USED AS SHELVING UNITS IN WALK-IN COOLER AND FREEZER. INSTRUCTED MANAGER TO PROVIDE ADEQUATE SHELVING FOR STORAGE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DAMAGED DOOR GASKETS ON COOLERS IN CAFETERIA. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, HOLDING UNITS, COOLERS, AND FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK UNDER HAND WASHING SINK IN PASTRY KITCHEN. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED AND MISSING FLOOR TILES UNDER COOK LINE AND FLOOR TILES IN NEED OF GROUTING NEAR DISH MACHINES AND ICE MACHINES. INSTRUCTED MANAGER TO REPLACE ANND GROUT FLOOR TILES AS NEEDED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILDUP ON CEILING TILES, CEILING VENTS, AND LIGHT SHIELDS IN PASTRY KITCHEN. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MISSING AND DAMAGED LIGHT SHIELDS IN MAIN KITCHEN. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.

Base deductions−50 pts

Oct 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Sep 23

Canvass InspectionFail

1 High3 Med1 Basic

5 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
Improper cooling method for hot TCS foods. Observed a Large container of 30 lbs of cooked beef and gravy being cooled down in walk-in cooler tightly covered in deep 8 inch pan where fat has created a crust on top prevent proper heat exchange and cooling within required time. Instructed manager to break down large food into smaller portions and cover loosely to facilitate cooling down process. Priority foundation violation 7-38-005.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
Found 15 lbs of cooked large beef pieces in walk-in cooler held at 52.5f, beef kept in a large 8 inch pan placed in cooler a day before. Instructed to hold all cold TCS foods at 41f or lower. Food discarded valued at $100. Priority violation 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food not label, ( salt, sugar...) instructed to label.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Inadequate insects control. Found about 100 fruit and house flies in kitchen and dish room, Instructed to eliminate. Pest control service recommended. Priority foundation violation 7-38-020(A)

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Broken floor tiles under cook line, instructed to repair and maintain.

Base deductions−27 pts

Jul 22

Canvass InspectionCleanOut of Business

No violations

100/100inspection score

Jun 22

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SOME BOXES OF FOOD SITTING ON THE FLOOR IN THE FREEZER. INSTRUCTED NOT TO SIT FOOD ON THE FLOOR. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL AND FLOOR

Base deductions−2 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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