What is JW Marriott Hotel Chicago's health inspection score?

JW Marriott Hotel Chicago has a SafeDine safety score of 36 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was JW Marriott Hotel Chicago last inspected?

JW Marriott Hotel Chicago was last inspected on February 5, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does JW Marriott Hotel Chicago have?

JW Marriott Hotel Chicago has 83 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is JW Marriott Hotel Chicago safe to eat at?

JW Marriott Hotel Chicago has a safety score of 36/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does JW Marriott Hotel Chicago serve?

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

Official Health Record

JW Marriott Hotel Chicago

Name: JW Marriott Hotel Chicago
Address: 151 W ADAMS ST, Chicago, 60603
Rating: 36

151 W ADAMS ST, Chicago

Last Inspected: 2/5/2026

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0Poor

American•The Loop

Ranked #615 of 866 in The LoopBetter than 17% of american restaurants

Declining

10 inspections

Last: Feb 5, 2026

high confidence

Directions Order

Inspections

10%

Clean Rate

8.3

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

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

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

-84

Final Score

Impact Breakdown

High Priority

-18 pts

Direct health hazards • 10 pts each

Intermediate

-15 pts

Potential hazards • 5 pts each

Basic

-24 pts

Best practices • 2 pts each

Inspection Timeline

-18 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 16/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (36/100) 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

151 W ADAMS ST, Chicago, IL 60603

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Violation Timeline

Feb 2023

2 inspections

5 high priority

2 intermediate

1 basic

Feb

Jul 2023

3 inspections

3 high priority

3 intermediate

14 basic

Mar 2024

1 inspections

3 high priority

5 basic

Mar

Jan 2025

2 inspections

1 high priority

5 basic

Jan 2026

1 inspections

5 high priority

4 intermediate

15 basic

Jan

Feb 2026

1 inspections

1 high priority

3 intermediate

13 basic

Inspection History

10 records on file

2 Canvass Re-Inspection3 Canvass3 Complaint Re-Inspection2 Complaint

Feb 26

Canvass Re-Inspection InspectionLatestPass

1 High3 Med13 Basic

17 total

49/100inspection score

−51 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 : MUST PROVIDE A HAND WASHING SIGN AT HAND SINK IN 1ST FL. BAR AREA.

Intermediate (3)

−15 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) : MUST PROVIDE A THERMOMETER FOR 1ST FL. BAR /DISH WASHING AREA PREP COOLER.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN ALL PREP & BAR AREAS(SQUEEZE BOTTLES,PANS,BULK CONTAINERS,ETC)
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15 : OBSERVED INSIDE GARBAGE DUMPSTER/COMPACTOR AREA ROLL UP DOOR WITH A GAP IN RIGHT CORNER.MUST MAKE DOOR TIGHT FITTING.

Basic (13)

−26 pts

43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12 : MUST REMOVE PLASTIC CONTAINERS FROM INSIDE OF BULK FOOD STORAGE CONTAINERS AND STORE IN A PROPER MANNER IN PASTRY & BAR AREA.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 (A;B;D) : MUST INVERT MULTI-USE UTENSILS ON ALL DISH STORAGE SHELVES,RACKS, CARTS,PREP TABLES THROUGHOUT ALL PREP AND DISH STORAGE AREAS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12 : MUST REPAIR OR REPLACE WORN, DISCOLORED AND PITTED CUTTING BOARDS THROUGHOUT ALL PREP & BAR AREAS TO BE IN GOOD REPAIR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKET ON PREP FREEZER IN ROOM SERVICE KITCHEN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 : MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN BANQUET ,DAIRY,COLD KITCHEN BANQUET WALK IN COOLER.COLD KITCHEN BANQUET PREP AREA & DRY FOOD STORAGE AREA PROVIDE ADEQUATE SHELVING UNITS FOR FOOD STORAGE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM GRILL TABLES, PREP TABLES,FRYER CABINETS & WHEEL BASES,PIPES AND WIRES,PAN CARTS, ROLLING CARTS,GARBAGE CANS IN ALL PREP /BAR AREAS,FRYER FILTER,UNDERSIDES OF SCRAPE COUNTER IN DISH WASHING AREA.ROOM SERVICE KITCHEN & COLD KITCHEN BANQUET-WALK IN COOLER SHELVING UNITS.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
5-501.115 : MUST CLEAN EXCESSIVE TRASH AND DEBRIS BUILD UP ON GROUND AROUND INSIDE GARBAGE COMPACTOR ENCLOSURE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 : MUST CLEAN FOOD SPLATTER FROM WALLS IN ALL PREP & DISH WASHING AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 : MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR & DRAINS UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES INCLUDING WALK IN COOLERS & FREEZER.FLOOR MATS THROUGHOUT PREMISES AND BAR AREA.MUST REMOVE WATER FROM FLOOR AND KEEP DRY IN DISH WASHING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.16 : MUST SCRAPE CHIPPING PAINT ON WALLS IN 1ST FL BAR REAR PREP/DISH WASHING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13 : MUST GROUT FLOOR IN MAIN HOT KITCHEN PREP AREA-KETTLES,ROOM SERVICE KITCHEN-NEAR 1- COMPARTMENT SINK,1ST FL.FRONT & REAR BAR/DISH WASHING AREAS.MUST REPAIR OR REPLACE DAMAGED WALL BASES IN HALLWAY LEADING TO DRY FOOD STORAGE AREA,1ST FL BAR PREP/DISH WASHING AREA-WALL DAMAGED AND LOOSE WALL PANEL.MUST REMOVE EXCESSIVE CAULK FROM AROUND LINES IN 1ST FL BAR AREA TO BE SMOOTH AND EASILY CLEANABLE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14 : MUST CLEAN DEBRIS BUILD UP FROM ALL FILTERS AT HOOD OF COOKING EQUIPMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-202.11 : MUST REPAIR OR REPLACE BURNTOUT LIGHT IN STAFF WOMEN'S LOCKER/TOILET ROOM

Base deductions−51 pts

Jan 26

Canvass InspectionFail

5 High4 Med15 Basic

24 total1 risk factor

0/100inspection score

−100 pts

High Priority (5)

−50 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED POOR HYGIENIC PRACTIES BY FOOD HANDLER OBSERVED MALE COOK WITH PLASTIC GLOVES ON PUSH THE GARBAGE CAN OUT HIS WAY,GOT A PLASTIC CONTAINER OF SEASONING TO ADD TO KETTLE OF FOOD COOKING ,TURNED ON POT FILLER ABOVE KETTLE AND PLACED GLOVED HAND UNDERNEATH RUNNING WATER AND STUCK HIS GLOVED FINGER INTO COOKED FOOD AND TASTED WITHOUT TAKING GLOVES OFF AND WASHING HANDS. MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(PRIORITY 7-38-010)(CITATION ISSUED)(COS)
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS SUCH AS FEMALE FOOD HANDLER CUTTING AND PLATTING SLICED CANTALOUPE WITHOUT A BARRIER(GLOVES,TONGS, DELI PAPER)MUST PROVIDE AND MAINTAIN.PRODUCT WAS DISCARDED BY MANAGER.(COS)(PRIORITY 7-38-010)(CITATION ISSUED)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE A HAND WASHING SIGN AT HAND SINK IN 1ST FL. BAR AREA.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED 90-DAY SHELLFISH TAGS WITHOUT DATE OF LAST SOLD OR SERVED FOR MUSSELS,OYSTER,ETC.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED IMPROPER SANITIZING AT 0.0 PPM'S AT A 1- COMPARTMENT SINK.OBSERVED MALE FOOD HANDLER WASHING A DIRTY BLENDER WITH A SCRUBBER AND RINSING UNDER RUNNING WATER TO USE FOR THE FOOD HE'S ABOUT TO BLEND WITHOUT PROPERLY WASHING,RINSING AND SANITIZING UTENSILS.MANAGER INSTRUCTED EMPLOYEE TO TAKE EQUIPMENT TO DISH WASHING AREA.(PRIORITY 7-38-025)(COS)(CITATION ISSUED)

Intermediate (4)

−20 pts

36THERMOMETERS PROVIDED & ACCURATE−5
MUST PROVIDE A THERMOMETER FOR 1ST FL. BAR /DISH WASHING AREA PREP COOLER.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN ALL PREP & BAR AREAS(SQUEEZE BOTTLES,PANS,BULK CONTAINERS,ETC)
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF APPX. 30 OR MORE LIVE SMALL FLIES FLYING AROUND,ON WALLS AND CEILINGS IN DISH WASHING AREA, HALLWAY OF DISH STORAGE AREAS,MOP SINK AREA,1ST FL. BAR REAR AREA.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 1/29/26.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED INSIDE GARBAGE DUMPSTER/COMPACTOR AREA ROLL UP DOOR WITH A GAP IN RIGHT CORNER.MUST MAKE DOOR TIGHT FITTING.

Basic (15)

−30 pts

43IN-USE UTENSILS: PROPERLY STORED−2
MUST REMOVE PLASTIC CONTAINERS FROM INSIDE OF BULK FOOD STORAGE CONTAINERS AND STORE IN A PROPER MANNER IN PASTRY & BAR AREA.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT MULTI-USE UTENSILS ON ALL DISH STORAGE SHELVES,RACKS, CARTS,PREP TABLES THROUGHOUT ALL PREP AND DISH STORAGE AREAS.
46GLOVES USED PROPERLY−2
OBSERVED IMPROPER USAGE OF GLOVES BY FOOD HANDLERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN, DISCOLORED AND PITTED CUTTING BOARDS THROUGHOUT ALL PREP & BAR AREAS TO BE IN GOOD REPAIR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN DOOR GASKET ON PREP FREEZER IN ROOM SERVICE KITCHEN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN BANQUET ,DAIRY,COLD KITCHEN BANQUET WALK IN COOLER.COLD KITCHEN BANQUET PREP AREA & DRY FOOD STORAGE AREA PROVIDE ADEQUATE SHELVING UNITS FOR FOOD STORAGE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM GRILL TABLES, PREP TABLES,FRYER CABINETS & WHEEL BASES,PIPES AND WIRES,PAN CARTS, ROLLING CARTS,GARBAGE CANS IN ALL PREP /BAR AREAS,FRYER FILTER,UNDERSIDES OF SCRAPE COUNTER IN DISH WASHING AREA.ROOM SERVICE KITCHEN & COLD KITCHEN BANQUET-WALK IN COOLER SHELVING UNITS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST REPAIR OR REPLACE LEAKY PIPE AT LARGE DISH MACHINE.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
MUST CLEAN EXCESSIVE TRASH AND DEBRIS BUILD UP ON GROUND AROUND INSIDE GARBAGE COMPACTOR ENCLOSURE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN FOOD SPLATTER FROM WALLS IN ALL PREP & DISH WASHING AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST GROUT FLOOR IN MAIN HOT KITCHEN PREP AREA-KETTLES,ROOM SERVICE KITCHEN-NEAR 1- COMPARTMENT SINK,1ST FL.FRONT & REAR BAR/DISH WASHING AREAS.MUST REPAIR OR REPLACE DAMAGED WALL BASES IN HALLWAY LEADING TO DRY FOOD STORAGE AREA,1ST FL BAR PREP/DISH WASHING AREA-WALL DAMAGED AND LOOSE WALL PANEL.MUST REMOVE EXCESSIVE CAULK FROM AROUND LINES IN 1ST FL BAR AREA TO BE SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST SCRAPE CHIPPING PAINT ON WALLS IN 1ST FL BAR REAR PREP/DISH WASHING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR & DRAINS UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES INCLUDING WALK IN COOLERS & FREEZER.FLOOR MATS THROUGHOUT PREMISES AND BAR AREA.MUST REMOVE WATER FROM FLOOR AND KEEP DRY IN DISH WASHING AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST REPAIR OR REPLACE BURNTOUT LIGHT IN STAFF WOMEN'S LOCKER/TOILET ROOM.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN DEBRIS BUILD UP FROM ALL FILTERS AT HOOD OF COOKING EQUIPMENT.

Base deductions−100 pts

Risk factor bonus (1× +5)−5 pts

Jan 25

Complaint Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST ELEVATE DISH RACKS FROM THE FLOORS IN THE DISHWASHING AREA AND DOWNSTAIRS BAR ROOM. INSTRUCTED TO ELEVATE DISH RACKS AT LEAST SIX INCHES ABOVE THE FLOOR TO PROTECT FROM CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKETS ON THE INSIDE OF IN-ROOM DINING BEVERAGE COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−4 pts

Jan 25

Complaint InspectionFail

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINK IN THE PASTRY PREP AREA NOT MAINTAINED. SINK IS INOPERABLE. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORTIY FOUNDATION VIOLATION, 7-38-030(C).

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST ELEVATE DISH RACKS FROM THE FLOORS IN THE DISHWASHING AREA AND DOWNSTAIRS BAR ROOM. INSTRUCTED TO ELEVATE DISH RACKS AT LEAST SIX INCHES ABOVE THE FLOOR TO PROTECT FROM CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
ONSERVED TORN GASKETS ON THE INSIDE OF IN-ROOM DINING BEVERAGE COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE TEMPERATURE MEASURING DEVICE FOR HOT WATER SANITIZING DISH MACHINES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION, 7-38-005.

Base deductions−16 pts

Mar 24

Canvass InspectionPass w/ Conditions

3 High5 Basic

8 total1 risk factor

55/100inspection score

−40 pts

High Priority (3)

−30 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED FOOD EMPLOYEE IN THE ROOM SERVICE STATION IMPROPERLY WASHED HANDS BY ONLY RINSING AND DRYING. INSTRUCTED MANAGER THAT EMPLOYEES MUST USE HAND WASHING SOAP AND PROPERLY WASH THEIR HANDS AND EXPOSED PORTIONS OF ARMS FOR AT LEAST 20 SECONDS. PRIORITY VIOLATION, 7-38-010. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT THE HAND WASHING SINKS IN THE LOBBY BAR. INSTRUCTED MANAGEMENT THAT ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES. MANAGER PROVIDED DURING INSPECTION. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNAGE FOR THE HAND WASHING SINKS IN THE LOBBY BAR. INSTRUCTED TO PROVIDE.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS STORED ON THE PREP TABLES AND ON HANDWASHING SINKS IN THE PASTRY AND DISH WASHING AREA. INSTRUCTED TO KEEP WIPE CLOTHS STORED IN PROPER SANITIZING SOLUTION WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS IN THE ROOM SERVICE STATION. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN DUST ACCUMULATION FROM COOLER VENTILATION SYSTEMS AND GREASE BUILD UP FROM COOKING EQUIPMENT IN THE ROOM SERVICE STATION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAKING PIPE UNDER THREE COMPARTMENT SINK IN THE DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS ON THE FLOORS UNDER AND BEHIND EQUIPMENT IN THE BANQUET PREP AREA, ROOM SERVICE STATION, AND DISH WASHING AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT BOTH AREAS.

Base deductions−40 pts

Risk factor bonus (1× +5)−5 pts

Jul 23

Complaint Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-904.11 OBSERVED KITCHENWARE NOT INVERTED ON STORAGE SHELVES LOCATED IN THE 2ND FLOOR FOOD PREP AREA. INSTRUCTED TO STORE ALL KITCHENWARE INVERTED ON STORAGE SHELVES IN ORDER TO PROTECT FROM POSSIBLE CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED ACCUMULATED GREASE DEBRIS ON THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND SANITIZE ALL COOKING EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED ACCUMULATED DUST DEBRIS ON VARIOUS AREAS OF THE CEILINGS LOCATED IN THE FOOD PREP AREAS ON THE 2ND FLOOR AND REAR DRINK PREP AREA BEHIND THE LOBBY BAR ON THE 1ST FLOOR. INSTRUCTED TO CLEAN AND SANITIZE.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED ONLY ONE FOOD ALLERGEN TRAINING CERTIFICATE FOR AN OFF DUTY FOOD MANAGER. INSTRUCTED ALL FOOD SERVICE SANITATION MANAGERS MUST MEET REQUIREMENT.

Base deductions−8 pts

Jul 23

Complaint Re-Inspection InspectionFail

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-904.11 OBSERVED KITCHENWARE NOT INVERTED ON STORAGE SHELVES LOCATED IN THE 2ND FLOOR FOOD PREP AREA. INSTRUCTED TO STORE ALL KITCHENWARE INVERTED ON STORAGE SHELVES IN ORDER TO PROTECT FROM POSSIBLE CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED ACCUMULATED GREASE DEBRIS ON THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND SANITIZE ALL COOKING EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED ACCUMULATED DUST DEBRIS ON VARIOUS AREAS OF THE CEILINGS LOCATED IN THE FOOD PREP AREAS ON THE 2ND FLOOR AND REAR DRINK PREP AREA BEHIND THE LOBBY BAR ON THE 1ST FLOOR. INSTRUCTED TO CLEAN AND SANITIZE.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED ONLY ONE FOOD ALLERGEN TRAINING CERTIFICATE FOR AN OFF DUTY FOOD MANAGER. INSTRUCTED ALL FOOD SERVICE SANITATION MANAGERS MUST MEET REQUIREMENT.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
8-404.13 OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT #2578292 DATED 7/6/23; 25-3-603.11 OBSERVED NO CONSUMER ADVISORY FOOT NOTE ON THE PHYSICAL MENU AND NO CONSUMER ADVISORY DISCLOSURE (WITH FOOT NOTE) AND REMINDER ON THE DIGITIAL MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (AHI NACHOS, BURNHAM BURGER, AHI BANH MI, BEEF FILET MEDALLIONS, WAYGU HUNGER STEAK, ETC.). INSTRUCTED TO PROVIDE A CONSUMER ADVISORY FOOT NOTE ON BOTH THE DIGITAL AND PHYSICAL MENUS AND PROVIDE THE CONSUMER ADVISORY DISCLOSURE (WITH FOOT NOTE) AND REMINDER ON THE DIGITIAL MENU. 38 - 6-501.111 OBSERVED ABOUT 50 LIVE SMALL FLIES ON THE WALLS AND CEILINGS IN THE 1ST FLOOR FRONT AND REAR BAR PREP AREA AND ABOUT AN ADDITIONAL 50 LIVE SMALL FLIES IN VARIOUS AREAS OF THE DISH WASHING AND FOOD PREP AREAS LOCATED ON THE 2ND FLOOR. INSTRUCTED TO ELIMINATE LIVE PEST ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR AN ADDITIONAL SER

Base deductions−10 pts

Jul 23

Complaint InspectionFail

3 High3 Med5 Basic

11 total3 risk factors

30/100inspection score

−55 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2-101.11 OBSERVED THE PERSON IN CHARGE WITHOUT A VALID/ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE NOR PROOF OF RECEIPT FOR RECIPROCITY DATED WITHIN 3 MONTHS. INSTRUCTED THE PERSON IN CHARGE TO OBTAIN A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE OR A RECEIPT FOR RECIPROCITY THAT IS DATED WITHIN 3 MONTHS. PRIORITY FOUNDATION. CITATION ISSUED UNDER VIOLATION #2.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE NOR A VALID/ORIGINAL CERTIFICATE POSTED FOR PUBLIC VIEW WHILE TCS FOODS (BEEF, CHICKEN) ARE BEING PREPARED HANDLED AND SERVED TO THE PUBLIC. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
2-102.14(O) OBSERVED NO SIGNED EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-010.

Intermediate (3)

−15 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
3-603.11 OBSERVED NO CONSUMER ADVISORY DISCLOSURE (WITH FOOT NOTE) AND REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (AHI NACHOS, BURNHAM BURGER, AHI BANH MI, BEEF FILET MEDALLIONS, WAYGU HUNGER STEAK, ETC.). INSTRUCTED TO PROVIDE A CONSUMER ADVISORY DISCLOSURE (WITH FOOT NOTE) AND REMINDER ON BOTH THE DIGITAL AND PHYSICAL MENUS. PRIORITY FOUNDATION 7-38-005.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.111 OBSERVED EVIDENCE OF LIVE INSECT ACTIVITY ON SITE; OBSERVED ABOUT 75 LIVE SMALL FLIES ON THE WALLS, VARIOUS PILLARS AND CEILINGS OF THE FRONT LOBBY BAR AREA, OBSERVED AN ADDITIONAL ABOUT 50 SMALL FLIES ON THE CEILING IN THE REAR LOBBY BAR FOOD PREP AREA (LOCATED DIRECTLY BEHIND THE LOBBY BAR), OBSERVED AN ADDITIONAL ABOUT 100 LIVE SMALL FLIES ON THE CEILINGS OF THE DISH WASHING AREA LOCATED ON THE 2ND FLOOR, ALSO OBSERVED ABOUT 30 LIVE SMALL FLIES ON THE CEILINGS AND WALLS OF THE FOOD PREP AREAS LOCATED ON THE 2ND FLOOR. INSTRUCTED TO ELIMINATE LIVE SMALL FLIES ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.13 OBSERVED A INSECT CONTROL DEVICE LIGHT LOCATED BY A SHELF THAT HAS KITCHENWARE STORAGE. INSTRUCTED TO REMOVE SHELF OR REMOVE INSECT CONTROL DEVICE LIGHT AND ONLY PLACE ALL PEST CONTROL DEVICES SEPARATE FROM FOOD PREP AREAS OR STORAGE AREAS.

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
2-402.11 OBSERVED A MALE FOOD HANDLER WITH A BEARD AND PREPPING FOOD WITHOUT A BEARD GUARD. INSTRUCTED TO PROVIDE ADEQUATE HAIR RESTRAINTS AT ALL TIMES.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-904.11 OBSERVED KITCHENWARE NOT INVERTED ON STORAGE SHELVES LOCATED IN THE 2ND FLOOR FOOD PREP AREA. INSTRUCTED TO STORE ALL KITCHENWARE INVERTED ON STORAGE SHELVES IN ORDER TO PROTECT FROM POSSIBLE CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED ACCUMULATED GREASE DEBRIS ON THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND SANITIZE ALL COOKING EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED ACCUMULATED DUST DEBRIS ON VARIOUS AREAS OF THE CEILINGS LOCATED IN THE FOOD PREP AREAS ON THE 2ND FLOOR AND REAR DRINK PREP AREA BEHIND THE LOBBY BAR ON THE 1ST FLOOR. INSTRUCTED TO CLEAN AND SANITIZE.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED ONLY ONE FOOD ALLERGEN TRAINING CERTIFICATE FOR AN OFF DUTY FOOD MANAGER. INSTRUCTED ALL FOOD SERVICE SANITATION MANAGERS MUST MEET REQUIREMENT.

Base deductions−55 pts

Risk factor bonus (3× +5)−15 pts

Feb 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Feb 23

Canvass InspectionFail

5 High2 Med1 Basic

8 total1 risk factor

33/100inspection score

−62 pts

High Priority (5)

−50 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
Employee personal drink bottles on prep table, instructed to keep from food contact surface.
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
Bare hand contact with ready-to-eat foods. observed a food handler slicing tomatoes and assembling a sandwich with bare hands, No gloves found at this prep station. instructed manager not to handle such foods with bare hands. priority violation 7-38-010.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Obstructed hand wash sink at pastry and dish washing rooms, carts placed in front of hand wash sinks. instructed to keep all hand wash sinks accessible. priority foundation violation. 7-38-030.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hand soap provided at dish room hand, 1st floor bar. instructed to provide hand soap to all hand wash sinks. priority foundation violation 7-38-030.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No paper towels provided at multiple hand wash sinks ( bar, dish room, pastry) instructed to provide. priority foundation violation. 7-38-030.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
Bulk food containers not labeled. ( sugar ) instructed to label.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Found about 40 live fruit flies at main dish room, 30 flies at 1st floor bar prep station. instructed to eliminate insects activity in all affected areas, pest control service recommended. priority foundation violation 7-38-020(A)

Basic (1)

−2 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
No irreversible dish machine thermometer/ heat strip on site for high temp dish machines final rinse, instructed to obtain. priority foundation violation 7-38-005.

Base deductions−62 pts

Risk factor bonus (1× +5)−5 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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