What is The Four Seasons Hotel Chicago's health inspection score?

The Four Seasons Hotel Chicago has a SafeDine safety score of 66 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Four Seasons Hotel Chicago last inspected?

The Four Seasons Hotel Chicago was last inspected on March 25, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Four Seasons Hotel Chicago have?

The Four Seasons Hotel Chicago has 36 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Four Seasons Hotel Chicago safe to eat at?

The Four Seasons Hotel Chicago has a safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Four Seasons Hotel Chicago serve?

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

Official Health Record

The Four Seasons Hotel Chicago

Name: The Four Seasons Hotel Chicago
Address: 120 E DELAWARE PL, Chicago, 60611
Rating: 66

120 E DELAWARE PL, Chicago

Last Inspected: 3/25/2026

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0Fair

American•Streeterville

Ranked #516 of 713 in StreetervilleBetter than 22% of american restaurants

Declining

6 inspections

Last: Mar 25, 2026

high confidence

Directions Order

Inspections

Clean Rate

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

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-42

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-13 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-6 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 58/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (66/100) 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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120 E DELAWARE PL, Chicago, IL 60611

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Violation Timeline

Apr 2023

1 inspections

1 high priority

2 intermediate

3 basic

Apr

Mar 2024

1 inspections

1 high priority

3 intermediate

3 basic

Feb 2025

2 inspections

4 high priority

2 intermediate

9 basic

Feb

Mar 2026

2 inspections

2 high priority

6 intermediate

Inspection History

6 records on file

1 Short Form Complaint4 Canvass1 Canvass Re-Inspection

Mar 26

Short Form Complaint InspectionLatestPass

1 High3 Med

4 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZEDRisk Factor−10

Intermediate (3)

−15 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

Mar 26

Canvass InspectionPass

1 High3 Med

4 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZEDRisk Factor−10

Intermediate (3)

−15 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

Feb 25

Canvass Re-Inspection InspectionPass

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED AT PANTRY THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS ON 7TH AND 8TH FLOOR IN PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED IN COLD KITCHEN AND BANQUETS WITH ENCRUSTED FOOD DEBRIS, INSTRCUTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING AND DAMAGED FLOOR TILES THROUGHOUT 7TH FLOOR PREP AREAS AND WALK-IN COOLERS & 8TH FLOOR BANQUET PREP AREA AND WALK IN COOLERS. NOTED ALL PREP AREAS ON 7TH AND 8TH FLOOR IN NEED OF GROUT. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED IN 3 COMPARTMENT SINKS IN THE FOLLOWING AREAS LEAKING: PASTRY 3 COMP SINK LEAKING FROM 1ST BASIN, IN MAIN DISH LEAKING FROM 3RD BASIN, AND IN 8TH FLOOR BANQUEST LEAKING FROM 1ST AND 3RD BASIN. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−18 pts

Feb 25

Canvass InspectionFail

3 High2 Med5 Basic

10 total

50/100inspection score

−50 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE FOLLOWING SINKS NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER OBSERVED AT BAR HANDSINK 72.9F, AND HANDSINK IN PANTRY/PREP 70.5. INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. SERVICE TECHNICIAN ARRIVED ON SITE AND NOW ALL SINKS ARE MAINTAINED BETWEEN 102F - 105F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED AT PANTRY THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED IN PASTRY NOT MEETING CHEMICAL TEST KIT CONCENTRATION LEVEL REQUIREMENTS IN SETUP 3-COMPARTMENT SINK FOR COMPARTMENT WITH QUATS SANITIZER. NOTED CONCENTRATION LEVEL OF COMPARTMENT WITH QUATS SANITIZING SOLUTION MEASURED AT 0PPM. PERSON IN CHARGE WAS INFORMED OF PROPER SANITIZING CONCENTRATION LEVELS. SINK WAS EMPTIED. 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 IN COLD HOLD IN REAR PREP TO BE IMPROPER: EGGS 73.8F. EGGS IN BAR COOLER AT 45F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 2 LBS OF PRODUCTS WORTH $40.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED MENU WITH A FOOTNOTE REMINDER STATEMENT ON THE MENU AND MISSING DISCLOSURE BY ASTERICKS FOR RELATED MENU ITEMS . INSTRUCTED TO PROVIDE BOTH DISCLOSURE STATEMENT AND REMINDER ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS OFFERED (EX. RAW OYSTERS, RAW TUNA, SALMON ETC.). (REFER TO ONLINE CDPH CONSUMER ADVISORY GUIDE). PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS ON 7TH AND 8TH FLOOR IN PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED IN COLD KITCHEN AND BANQUETS WITH ENCRUSTED FOOD DEBRIS, INSTRCUTED TO CLEAN AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE TEST STRIPS/TESTING DEVICE ON SITE TO ADEQUATE ENSURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE FOR HIGH TEMP DISH MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING AND DAMAGED FLOOR TILES THROUGHOUT 7TH FLOOR PREP AREAS AND WALK-IN COOLERS & 8TH FLOOR BANQUET PREP AREA AND WALK IN COOLERS. NOTED ALL PREP AREAS ON 7TH AND 8TH FLOOR IN NEED OF GROUT. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED IN 3 COMPARTMENT SINKS IN THE FOLLOWING AREAS LEAKING: PASTRY 3 COMP SINK LEAKING FROM 1ST BASIN, IN MAIN DISH LEAKING FROM 3RD BASIN, AND IN 8TH FLOOR BANQUEST LEAKING FROM 1ST AND 3RD BASIN. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−50 pts

Mar 24

Canvass InspectionPass w/ Conditions

1 High3 Med3 Basic

7 total

69/100inspection score

−31 pts

High Priority (1)

−10 pts

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

Intermediate (3)

−15 pts

36THERMOMETERS PROVIDED & ACCURATE−5
Missing thermometer in dairy cooler at staff cafeteria. instructed to provide.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Missing food label at bulk food container ( salt, sugar...) instructed to provide.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Placing fly trap above clean dishes, instructed to move away of clean utensils.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
A soiled large garden hose located next to clean dishes rack at banquet kitchen dish washing area, instructed to install a barrier or move away.
40PERSONAL CLEANLINESS−2
Food handler not wearing a hair restraint in banquet kitchen. Instructed to wear.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Deli cups not air dried after washing, instructed to air dry all multi-use utensils after washing.

Base deductions−31 pts

Apr 23

Canvass InspectionPass w/ Conditions

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hot running at prep kitchen hand wash sink, instructed manager to provide no less than 100 f temp at all hand wash sinks. Priority violation 7-38-030(c).

Intermediate (2)

−10 pts

28TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED−5
QUAT SANITIZER CONCENTRATION IS MEASURED ABOVE READING SCALE ON FACILITY TEST STRIP LOCATED IN DISH AREA IN 3COMPARTMENT SINK. SANITIZER IS READING ABOVE 400PPM AND IS EXCEEDING MAXIUM TOXIC LEVEL FOR USE ON A FOOD-CONTACT SURFACE, AS SPECIFIED BY MANUFACTURER. CHEMICAL SANITIZERS MUST MEET THE CONCENTRATION AND USE REQUIRMENTS BY MANUFACTURER, QUAT SANITIZER MUST BE MAINTAINED BETWEEN 150-400 PPM. DURRING INSPECTION EMPLOYEE DILUTED SANITIZER 3 COMPARTMENT SINK BASIN WITH WATER. PRIORITY VIOLATION 7-38-005.
36THERMOMETERS PROVIDED & ACCURATE−5
NO FOOD THERMOMETER IN MAIN KITCHEN, INSTRUCTED TO OBTAIN.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
FOOD HANDLER NOT WEARING HAIR RESTRAINT DURING HANDLING OPEN FOOD ITEMS, INSTRUCTED TO WEAR.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
DELI CUPS USED AS A MULTI-USE UTENSILS NOT AIR DRIED AFTER WASHING, INSTRUCTED TO AIR DRY ALL UTENSILS AFTER WASHING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
COOLING LINSE NOT INSULATED PROPERLY IN WALK-IN COOLER, CAUSING CONDESATION, INSTRUCTED TO INSULATE PROEPRLY.

Base deductions−26 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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