What is Ritz-carlton Water Tower's health inspection score?

Ritz-carlton Water Tower has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ritz-carlton Water Tower last inspected?

Ritz-carlton Water Tower was last inspected on February 24, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ritz-carlton Water Tower have?

Ritz-carlton Water Tower has 50 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ritz-carlton Water Tower safe to eat at?

Ritz-carlton Water Tower has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Ritz-carlton Water Tower serve?

Ritz-carlton Water Tower serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Ritz-carlton Water Tower

Name: Ritz-carlton Water Tower
Address: 160 E PEARSON ST, Chicago, 60611
Rating: 83

160 E PEARSON ST, Chicago

Last Inspected: 2/24/2026

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0Good

American•Streeterville

Ranked #284 of 705 in StreetervilleBetter than 17% of american restaurants

Stable

8 inspections

Last: Feb 24, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.3

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

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

10x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-23

Final Score

Impact Breakdown

High Priority

-9 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

-2 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 77/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (83/100) 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

160 E PEARSON ST, Chicago, IL 60611

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Violation Timeline

Apr 2022

1 inspections

4 basic

Apr

May 2023

1 inspections

2 high priority

2 intermediate

5 basic

Mar 2024

1 inspections

2 high priority

1 intermediate

4 basic

Mar

Apr 2024

1 inspections

1 intermediate

3 basic

Jan 2025

2 inspections

4 high priority

2 intermediate

12 basic

Jan

Feb 2026

2 inspections

2 high priority

2 intermediate

4 basic

Inspection History

8 records on file

2 Canvass Re-Inspection3 Canvass2 Complaint1 Short Form Complaint

Feb 26

Canvass Re-Inspection InspectionLatestPass

1 High1 Med1 Basic

3 total

83/100inspection score

−17 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
PLASTIC TUBES INSIDE ICE MACHINES NOT CLEAN. INSTRUCTED MANAGER MUST CLEAN/REPLACE ICE MACHINES PLASIC TUBES.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
SOME PREP AREA BULK CONTAINERS NOT LABELED. INSTRUCTED MANAGER MUST LABEL ALL BULK CONTAINERS.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
SOME PREP COOLERS DOOR AND WALK IN COOLERS RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE ALL DAMAGED COOLERS DOORS RUBBER GASKETS.

Base deductions−17 pts

Feb 26

Canvass InspectionFail

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
PLASTIC TUBES INSIDE ICE MACHINES NOT CLEAN. INSTRUCTED MANAGER MUST CLEAN/REPLACE ICE MACHINES PLASIC TUBES.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
SOME PREP AREA BULK CONTAINERS NOT LABELED. INSTRUCTED MANAGER MUST LABEL ALL BULK CONTAINERS.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
SOME PREP COOLERS DOOR AND WALK IN COOLERS RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE ALL DAMAGED COOLERS DOORS RUBBER GASKETS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO HIGH TEMPERATURE DISHMACHINE THERMOMETER OR HIGH TEMPERATURE IRREVERSABLE TEST STRIPS ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A HIGH TEMPERATURE DISHMACHINE THERMOMETER OR HIGH TEMPERATURE IRREVERSABLE TEST STRIPS ON PREMISES BY DATE OF REINSPECTION. PRIORITY FOUNDATION 7-38-005.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SLIGHT WATER CONDENSATION DRIPPING FROM CEILING AT MAIN DISHWASH ROOM. MUST REPAIR AND MAINTAIN.

Base deductions−21 pts

Jan 25

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING AND DAMAGED FLOOR TILES IN THE AREAS: POT AND PAN DISH ROOM AND MAIN KITCHEN, DISH AREAWHERE CONVEYER DISH MACHINE AREA, PASTRY, BAKERY REAR PREP, DRY STORAGE ROOM. INSTRUCTED REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. NOTED RUSTY CEILINGS TILE PANELS IN THE MAIN DISH ROOM. INSTRUCTED TO REPAIR, REPLACE MISSING PANELS AND/OR REPLACE THE STAINED CEILING TILES. MUST MAINTAIN AT ALL TIMES
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CHIPPED PAINT ON THE WALLS IN THE KITCHEN WALK IN COOLER INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED STAINLESS STEEL WALL IN POT & PAN DISH ROOM BENT INSTRUCTED TO REPAIR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILDUP ON FAN IN WALK-IN COOLER, LIGHT SHIELDS IN COOKING AREA AND CEILING AND WALL VENTS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS, LIGHT SHIELDS AND CEILING/WALL VENTS.

Base deductions−8 pts

Jan 25

Complaint InspectionFail

4 High2 Med8 Basic

14 total

34/100inspection score

−66 pts

High Priority (4)

−40 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 HANDSINK IN MENS TOILET ROOM (78.3F), INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. MANTENANCE ARRIVED ON SITE AND NOW ALL SINK ARE MAINTAINED BETWEEN 102F - 105F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED 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 HIGH TEMPERATURE WAREWASHING MACHINE NOT MEETING HOT WATER SANITIZER REQUIREMENTS OF AT LEAST 180F FOR THR FINAL RINSE TEMPERATURE. TECHNICAN ARRIVED ON SITE TO REPAIR. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
FOUND NO RECORDS OF TEMPERATURE CONTROL FOR APPROVED HACCP ROP. FOUND HAACP LOGS NOT BEING UTILIZED FOR ALL VACUUM SEALED FOOD ITEMS ON-SITE. ALL VACUUM-SEALED FOOD ITEMS MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 4 LBS OF PRODUCTS WORTH $90.00 THROUGH DENATURING PROCESS. PRIORITY FOUNDATION VIOLATION. 7-38-005.CITATION ISSUED

Intermediate (2)

−10 pts

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. STEAK, RAW OYSTERS, RAW TUNA, SALMON ETC.). (REFER TO ONLINE CDPH CONSUMER ADVISORY GUIDE). PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE REACH IN COOLERS AND DISPLAY COOLERS. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.

Basic (8)

−16 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.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED 1 COMP SINK IN BANQUET LEAKING FROM PIPES, ALSO NOTED FAUCETCOLD WATER LEVER STRIPPED INSTRUCTED TO REPAIR AND MAINTAIN
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED STAFF TOILET ROOM NEAR DISH NOT FLUSHING TOILET IN WOMENS AND URINALS IN MENS, INSTRUCTED TO REPAIR AND MAINTAIN.PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING AND DAMAGED FLOOR TILES IN THE AREAS: POT AND PAN DISH ROOM AND MAIN KITCHEN, DISH AREAWHERE CONVEYER DISH MACHINE AREA, PASTRY, BAKERY REAR PREP, DRY STORAGE ROOM. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED RUSTY CEILINGS TILE PANELS IN THE MAIN DISH ROOM. INSTRUCTED TO REPAIR, REPLACE MISSING PANELS AND/OR REPLACE THE STAINED CEILING TILES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CHIPPED PAINT ON THE WALLS IN THE KITCHEN WALK IN COOLER INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED STAINLESS STEEL WALL IN POT & PAN DISH ROOM BENT INSTRCUTED TO REPAIR AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILDUP ON FAN IN WALK-IN COOLER, LIGHT SHIELDS IN COOKING AREA AND CEILING AND WALL VENTS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS, LIGHT SHIELDS AND CEILING/WALL VENTS.

Base deductions−66 pts

Apr 24

Short Form Complaint InspectionPass w/ Conditions

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Food Storage Containers Identified with Common Name of Food Bulk food ( sugar, salt..) not labeled, instructed to label and maintain.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
Ice scoops at main ice makers are tethered with a chain, instructed to keep all multi-use utensils free from any tethering for better washing.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Deli cups not air dried after washing, Instructed to air dry and maintain.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Cold food station walk-in cooler missing insulation around cooling lines, Instructed to install.

Base deductions−11 pts

Mar 24

Canvass InspectionPass w/ Conditions

2 High1 Med4 Basic

7 total

67/100inspection score

−33 pts

High Priority (2)

−20 pts

29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
Not conforming to an approved HACCP plan, found fresh fish that was vacuum packaged in-house and held in walk-in cooler, Instructed not to vacuum package fresh fish and follow the approved HACCP plan guidelines. priority foundation violation 7-38-005.
31WATER & ICE FROM APPROVED SOURCE−10

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food ( sugar, salt..) not labeled, instructed to label and maintain.

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
Ice scoops at main ice makers are tethered with a chain, instructed to keep all multi-use utensils free from any tethering for better washing.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Deli cups not air dried after washing, Instructed to air dry and maintain.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Cold food station walk-in cooler missing insulation around cooling lines, Instructed to install.
58ALLERGEN TRAINING AS REQUIRED−2
No allergen training certificate for food service manager, Instructed to obtain.

Base deductions−33 pts

May 23

Complaint InspectionPass w/ Conditions

2 High2 Med5 Basic

9 total

60/100inspection score

−40 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.12 OBSERVED NO HAND DRYING PROVISION AT THE HAND WASHING SINK LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO ALWAYS PROVIDE A HAND DRYING PROVISION AT ALL HAND WASHING SINKS AT ALL TIMES. MANAGER PROVIDED PAPER TOWELS DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
4-301.11 OBSERVED A WALK IN COOLER, WITH TCS FOODS INSIDE, AT AN INADEQUATE COLD HOLDING TEMPERATURE OF 51F DURING THE INSPECTION. INSTRUCTED TO MAINTAIN ALL COLD HOLDING UNITS AT 41F OR BELOW AT ALL TIMES. BY THE END OF THE INSPECTION SAID WALK IN COOLER WAS MAINTAINING 41F. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
3-501.16(A:2,&B) OBSERVED TCS FOODS AT INADEQUATE COLD TEMPERATURES LOCATED IN A WALK IN COOLER AND IN A COLD HOLDING UNIT; OBSERVED ABOUT 20 LBS OF COOKED SOUP AT 51F, ABOUT 30 LBS OF COOKED BEEF AT 56F, ABOUT 2 LBS OF SLICED TOMATOES AT 48F AND ABOUT 6 LBS OF CHOPPED VEGETABLES AT 52F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS FOODS AT A ADEQUATE COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED SPICES OUT OF THE ORIGINAL PACKAGING WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO PROVIDE.

Basic (5)

−10 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-904.11 OBSERVED DINING ROOM TABLES BEING PRESET AND TABLEWARE NOT PROTECTED FROM POSSIBLE CONTAMINATION. INSTRUCTED TO NOT PRESET THE DINING ROOM TABLES OR SET THE TABLES UPON CUSTOMER ARRIVAL OR PROTECT ALL TABLEWARE FROM POSSIBLE CONTAMINATION BY INVERTING AND PROVIDING PROTECTION FOR THE FORKS SPOONS AND KNIVES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED VENTS ABOVE THE COOKING EQUIPMENT WITH ACCUMULATED GREASE DEBRIS AND OBSERVED STANDING WATER UNDER A 2 COMPARTMENT SINK. INSTRUCTED TO CLEAN ALL.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON DUTY. INSTRUCTED TO MEET REQUIREMENT.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
8-304.11(A) OBSERVED THE MOST RECENT INSPECTION REPORT SUMMARY NOT POSTED FOR PUBLIC VIEW. INSTRUCTED TO ALWAYS POST THE MOST RECENT INSPECTION REPORT SUMMARY FOR PUBLIC VIEW AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-42-010(B).
64MISCELLANEOUS / PUBLIC HEALTH ORDERS−2
7-38-060 OBSERVED A KIDS MENU OFFERED WITH A BEVERAGE WITHOUT HEALTHY BEVERAGE OPTION FOR KIDS. INSTRUCTED TO PROVIDE HEALTHY BEVERAGE OPTIONS SUCH AS 100% FRUIT OR VEGETABLE JUICE WITHOUT ADDED NATURAL OR ARTIFICAL SWEETENERS, 1% MILK NOT EXCEEDING 130 CALORIES OR SPARKLING WATERS WITHOUT ADDED NATURAL OR ARTIFICAL SWEETENERS.

Base deductions−40 pts

Apr 22

Canvass InspectionPass w/ Conditions

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
Observed a buffet type of food service with no food guards, all ready-to-eat food trays were exposed to customers contamination for the self service food trays. instructed manager to discontinue this kind of open food set up and provide proper food protection. Priority violation 7-38-005.
40PERSONAL CLEANLINESS−2
Food handlers not wearing hair restrain. instructed to wear.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Missing Grout and deep grooves between kitchen tiles in cold food prep kitchen. instructed to re-grout and maintain to prevent food trapping.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Inadequate lighting in several walk-in cooler, instructed to provide.

Base deductions−8 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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