What is AC Marriott Chicago Downtown's health inspection score?

AC Marriott Chicago Downtown has a SafeDine safety score of 24 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was AC Marriott Chicago Downtown last inspected?

AC Marriott Chicago Downtown was last inspected on March 31, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does AC Marriott Chicago Downtown have?

AC Marriott Chicago Downtown has 30 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is AC Marriott Chicago Downtown safe to eat at?

AC Marriott Chicago Downtown has a safety score of 24/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does AC Marriott Chicago Downtown serve?

AC Marriott Chicago Downtown serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

AC Marriott Chicago Downtown

Name: AC Marriott Chicago Downtown
Address: 630 N RUSH ST, Chicago, 60611
Rating: 24

630 N RUSH ST, Chicago

Last inspected 12mo ago

▼Declining

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0Poor

American•Streeterville

Ranked #510 of 705 in StreetervilleBetter than 17% of american restaurants

Declining

4 inspections

Last: Mar 31, 2025

low confidence

Directions Order

Inspections

Clean Rate

7.5

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-76

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-19 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

630 N RUSH ST, Chicago, IL 60611

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Violation Timeline

Sep 2022

1 inspections

2 high priority

1 basic

Sep

May 2024

2 inspections

4 high priority

1 intermediate

12 basic

Mar 2025

1 inspections

4 high priority

2 intermediate

4 basic

Mar

Inspection History

4 records on file

3 Canvass1 Canvass Re-Inspection

Mar 25

Canvass InspectionLatestPass w/ Conditions

4 High2 Med4 Basic

10 total2 risk factors

32/100inspection score

−58 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED PERSON IN CHARGE WITHOUT PROOF OF FOOD SAFETY MANAGEMENT TRAINING DURING TIME OF INSPECTION. MUST PROVIDE.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED FACILITY FOOD HANDLERS PREPARING AND HANDLING�TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER AND CERTIFICATE ON SITE. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK IN EMPLOYEE RESTROOM 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 (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE PREP AREA & THE FOOD DISPLAY COOLER TO BE IMPROPER: RAW SHELLED EGGS IN BOWLS ON COUNTER IN PREP AT 61.8F, CUT FRESH FRUIT 66.3F IN COLD HOLDING, PRE-MADE BREAKFAST SANDWICHES WITH DELI MEAT AND CHEESE IN PREP AREA AT 64.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $120.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE REACH IN FREEZER IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED AN ACCUMULATION OF FOOD DEBRISIN SMALL OVEN LOCATED IN THE REAR PREP AREA. MUST REMOVE DEBRIS AND CLEAN UNIT AFTER EACH USE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED BACKFLOW PREVENTER AT BAR NEAR HANDSINK COVERED IN WHITE TAPE AND LEAKING WATER, INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−58 pts

Risk factor bonus (2× +5)−10 pts

May 24

Canvass Re-Inspection InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED DISHES, BOWLS, AND POT & PANS WITH FOOD CONTACT SURFACE FACING UPWARDS IN DIRECTION OF CEILING. FACILITY MUST INVERT POTS TO PROTECT FROM CONTAMINATION
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DISH RACKS BEING USED AS ELEVATION FOR FOOD IN DRY STORAGE. INSTRUCTED NOT TO USE DISH RACKS FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED 3 COMP SINK LEAKING WHEN WATER IS RELEASED FROM MIDDLE SINK INSTRUCTED TO REPAIR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED STAFF RESTROOM LACKS A COVERED RECEPTACLE FOR DISPOSAL OF FEMININE HYGIENE PRODUCTS. PROVIDE COVERED TRASH RECEPTACLE IN RESTROOMS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION

Base deductions−10 pts

May 24

Canvass InspectionFail

4 High1 Med7 Basic

12 total3 risk factors

26/100inspection score

−59 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PIC DOESN'T DEMONSTRATE KNOWLEDGE OF FOOD OPERATION.MUST PROVIDE. (PRIORITY FOUNDATION-NO CITATION ISSUED)
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (EGGS, DELI MEAT, SAUSAGE AND BACON) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION 7-38-005
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED QUATS SANITATION CONCENTRATION TOO HIGH OVER 500 PPM AT 3 COMPARTMENT SINK, INSTRUCTED TO ADD ADDITIONAL WATER TO DILUTE CONCENTRATION, AND TO HAVE DISPENSER RECALIBRATED, ECOLAB ON SITE DISPENSER IS CALIBRATED QUATS SANITATION CONCENTRATION NOW AT 200 PPM. PRIORITY VIOLATION 7-38-025 CITATION ISSUED

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND TCS FOOD AT IMPROPER TEMPERATURE: 5# OF BOILED EGGS AT TEMP OF 60.8F; 2.5# OF DELI MEAT TURKEY BREAST AT TEMP OF 48.8F, SALAMI AT TEMP OF 57.2F, PROSCIUTTO AT TEMP OF 49.7F MENTIONED PRODUCTS WERE ON BREAKFAST BUFFET, IN DINING ROOM. FOOD DISCARDED AND DENATURED BY EMPLOYEE. 7.5 POUNDS $45.00 IN VALUE. PRIORITY VIOLATION:7-38-005, CITATION ISSUED.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ON DISPLAY AT SELF SERVE BREAKFAST BUFFET NOT PROPERLY PROTECTED FOOD GUARDS AT 19 1/2 INCHES, NOTED SLICED PROCIUTTO HAD NO FOOD GUARD. INSTRUCTED THE MAXIMUM VERTICAL DISTANCE BETWEEN A COUNTERTOP AND THE BOTTOM LEADING EDGE OF A FOOD SHIELD SHALL BE 13" FOOD SHALL BE PROTECTED FROM CONTAMINATION MUST PROVIDE A BARRIER TO PREVENTION CONTAMINATION FROM CONSUMERS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED DISHES, BOWLS, AND POT & PANS WITH FOOD CONTACT SURFACE FACING UPWARDS IN DIRECTION OF CEILING. FACILITY MUST INVERT POTS TO PROTECT FROM CONTAMINATION
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DISH RACKS BEING USED AS ELEVATION FOR FOOD IN DRY STORAGE. INSTRUCTED NOT TO USE DISH RACKS FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED 3 COMP SINK LEAKING WHEN WATER IS RELEASED FROM MIDDLE SINK INSTRUCTED TO REPAIR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED STAFF RESTROOM LACKS A COVERED RECEPTACLE FOR DISPOSAL OF FEMININE HYGIENE PRODUCTS. PROVIDE COVERED TRASH RECEPTACLE IN RESTROOMS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
NO PREVIOUS INSPECTION SUMMARY REPORT POSTED FROM LAST INSPECTION DATED 09/22/2022 INSPECTION#:2563560 SUMMARY REPORT POSTED DATED ON SITE 6/16/2015. NEW SUMMARY REPORT GIVEN AND POSTED PRIORITY FOUNDATION VIOLATION: 7-42-010(B), CITATION ISSUED

Base deductions−59 pts

Risk factor bonus (3× +5)−15 pts

Sep 22

Canvass InspectionPass w/ Conditions

2 High1 Basic

3 total2 risk factors

68/100inspection score

−22 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
No certified food service manager on site while handling and serving TCS foods ( eggs, deli....) instructed to obtain. priority foundation violation 7-38-012

Basic (1)

−2 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Utensils not air dried after washing, instructed to air dry all utensils after washing.

Base deductions−22 pts

Risk factor bonus (2× +5)−10 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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