What is The Silversmith Hotel & Suites's health inspection score?

The Silversmith Hotel & Suites has a SafeDine safety score of 87 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 Silversmith Hotel & Suites last inspected?

The Silversmith Hotel & Suites was last inspected on November 7, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Silversmith Hotel & Suites have?

The Silversmith Hotel & Suites has 18 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Silversmith Hotel & Suites safe to eat at?

Yes, The Silversmith Hotel & Suites has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

What type of cuisine does The Silversmith Hotel & Suites serve?

The Silversmith Hotel & Suites serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Silversmith Hotel & Suites

Name: The Silversmith Hotel & Suites
Address: 10-16 S WABASH AVE, Chicago, 60603
Rating: 87

10-16 S WABASH AVE, Chicago

Last Inspected: 11/7/2025

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0Excellent

American•The Loop

Ranked #177 of 865 in The LoopBetter than 17% of american restaurants

Improving

5 inspections

Last: Nov 7, 2025

high confidence

Directions Order

Inspections

20%

Clean Rate

3.6

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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

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

-13

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+5 pts

Latest

100% weight

2nd

60% weight

100

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

10-16 S WABASH AVE, Chicago, IL 60603

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Violation Timeline

Oct 2022

1 inspections

2 high priority

1 intermediate

4 basic

Oct

Nov 2023

1 inspections

1 intermediate

2 basic

Jul 2024

1 inspections

Jul

Oct 2025

1 inspections

1 high priority

2 intermediate

3 basic

Nov 2025

1 inspections

2 basic

Nov

Inspection History

5 records on file

1 Canvass Re-Inspection4 Canvass

Nov 25

Canvass Re-Inspection InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-204.113: OBSERVED FADED AND UNREADABLE DATA PLATE ON LOW TEMPERATURE DISH MACHINE IN DISHWASHING AREA. INSTRUCTED TO PROVIDE AN EASILY ACCESSIBLE AND READABLE DATA PLATE AFFIXED TO THE MACHINE BY THE MANUFACTURER THAT INDICATES THE MACHINE'S DESIGN AND OPERATION SPECIFICATIONS.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: NO PROOF OF ALLERGEN AWARENESS TRAINING PROVIDED FOR EMPLOYEE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.

Base deductions−4 pts

Oct 25

Canvass InspectionPass w/ Conditions

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED TWO COLD HOLDING UNITS IN FACILITY AT IMPROPER AMBIENT TEMPERATURES RANGING BETWEEN 57.4-61.0F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAGS PLACED ON UPRIGHT COLD HOLDING UNIT WITH TWO GLASS DOORS IN SERVER BEVERAGE AREA AND TWO DOOR COLD HOLDING UNIT ACROSS FROM COOKLINE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 53.0-63.2F. OBSERVED COLD TCS FOODS, RICE(56.8F), PEPPERONI(57.4F), SALAMI(55.4F), SPINACH DIP(56.7F), HALF N HALF(55.6-55.9F), CHEESE(62.1F), BUTTER(63.2F) AND MILK(53.0F) 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 $20 WEIGHING 8LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED DISCLOSURE ON MENU NOT STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED UNDERCOOKED OR COOKED TO ORDER. INSTRUCTED TO ADD DISCLOSURE TO MENU STATING THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED UNDERCOOKED OR COOKED TO ORDER. CORRECTED ON SITE DISCLOSURE CORRECTED BEFORE CONCLUSION OF INSPECTION DISCLOSURE NOW STATES THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED UNDERCOOKED, COOKED TO ORDER OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

Basic (3)

−6 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED FADED AND UNREADABLE DATA PLATE ON LOW TEMPERATURE DISH MACHINE IN DISHWASHING AREA. INSTRUCTED TO PROVIDE AN EASILY ACCESSIBLE AND READABLE DATA PLATE AFFIXED TO THE MACHINE BY THE MANUFACTURER THAT INDICATES THE MACHINE'S DESIGN AND OPERATION SPECIFICATIONS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FROM DRAINPIPE UNDERNEATH WASH AND RINSE COMPARTMENTS OF THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR DRAINPIPE UNDERNEATH WASH AND RINSE COMPARTMENT OF THREE COMPARTMENT SINK AND MAINTAIN. OBSERVED RIGHT HANDWASHING SINK IN FIRST FLOOR MEN'S WASHROOM AT IMPROPER AMBIENT TEMPERATURE OF 76.7F. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. NOTE: THERE ARE TWO OTHER PROPERLY FUNCTIONING HANDWASHING SINKS IN MEN'S FIRST FLOOR WASHROOM.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN AWARENESS TRAINING PROVIDED FOR EMPLOYEE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.

Base deductions−26 pts

Jul 24

Canvass InspectionCleanPass

No violations

100/100inspection score

Nov 23

Canvass InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15 OBSERVED THE FRONT ENTRANCE DOOR WITH A ONE INCH GAP AT THE BOTTOM OF BOTH DOORS. INSTRUCTED TO MAKE SAID DOOR TIGHT FITTING AND RODENT PROOFED.

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED A LEAK UNDER THE MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON DUTY WITHOUT THE ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−9 pts

Oct 22

Canvass InspectionPass w/ Conditions

2 High1 Med4 Basic

7 total

67/100inspection score

−33 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SOAP AVAILABLE AT HANDSINK IN COFFEE PREP AREA. INSTRUCTED TO PROVIDE HANDSOAP AT ALL TIMES. (CORRECTED ON SITE-MANAGER PROVIDED SOAP) PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT EXPOSED HAND WASHING SINK IN COFFEE PREP AREA AND IN BOTH WOMEN AND MEN EMPLOYEES WASHROOM HANDWASHING SINKS. INSTRUCTED TO MAINTAIN PAPER TOWELS AT ALL EXPOSED HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION COMBINED WITH ABOVE VIOLATION.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED RICE,BAKING POWDER, SALT AND PEPPER OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR BY LIQUOR CABINET. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED DEBRIS AROUND DUMPSTER. INSTRUCTED TO CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−33 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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