What is Waldorf Astoria Chicago's health inspection score?

Waldorf Astoria Chicago has a SafeDine safety score of 74 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Waldorf Astoria Chicago last inspected?

Waldorf Astoria Chicago was last inspected on August 26, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Waldorf Astoria Chicago have?

Waldorf Astoria Chicago has 36 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Waldorf Astoria Chicago safe to eat at?

Waldorf Astoria Chicago has a good safety record with a score of 74/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Waldorf Astoria Chicago serve?

Waldorf Astoria Chicago serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Waldorf Astoria Chicago

Name: Waldorf Astoria Chicago
Address: 11 E WALTON ST, Chicago, 60611
Rating: 74

11 E WALTON ST, Chicago

Last inspected 8mo ago

▲Improving

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0Good

American•Streeterville

Ranked #475 of 713 in StreetervilleBetter than 22% of american restaurants

Improving

7 inspections

Last: Aug 26, 2025

medium confidence

Directions Order

Inspections

29%

Clean Rate

5.1

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+24 pts

100

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

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11 E WALTON ST, Chicago, IL 60611

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Violation Timeline

Feb 2023

1 inspections

Feb

Dec 2023

1 inspections

1 high priority

1 intermediate

3 basic

Feb 2024

1 inspections

1 high priority

2 basic

Feb

Feb 2025

2 inspections

9 high priority

10 basic

Jun 2025

1 inspections

5 high priority

2 intermediate

2 basic

Jun

Aug 2025

1 inspections

Inspection History

7 records on file

1 Complaint Re-Inspection1 Complaint1 Canvass Re-Inspection3 Canvass1 Non-Inspection

Aug 25

Complaint Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Jun 25

Complaint InspectionFail

5 High2 Med2 Basic

9 total1 risk factor

31/100inspection score

−64 pts

High Priority (5)

−50 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED FOOD EMPLOYEE USING BARE HANDS TO PLACE GARNISHING SPICES ON TO READY TO EAT MEAT. INSTRUCTED MANAGER TO ENSURE EMPLOYEES DO NOT USE BARE HANDS ON READY TO EAT FOODS. MANAGER DISCARDED 1 POUND STEAK AND GARNISHES ($15) PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HOT WATER IN WOMEN'S STAFF TOILET ROOM REACH A MAXIMUM TEMPERATURE OF 80 F. INSTRUCTED MANAGER TO ENSURE THAT HOT WATER REACHES A MINIMUM TEMPERATURE OF 100 F. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SINK IN CONVENIENT LOCATION IN STAFF CAFE WHERE FOOD IS PREPARED AND SELF SERVED. INSTRUCTED MANAGER TO INSTALL HAND WASHING SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED 2 COOLERS WITH INADEQUATE AMBIENT AIR TEMPERATURES OF 46 AND 50 F. INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS ARE HELD AT 41 F AND BELOW. COOLERS TAGGED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED SEVERAL TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 44-56 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 3 GALLONS OF MILK, 18 EGGS, 3 POUNDS OF POTATOES, AND 1/2 POUND COTTAGE CHEESE ($35) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED EGG YOLKS WITH A LABELED PREP DATE OF JUNE 12 2025. EGG YOLKS EXCEEDED 7 DAY DATE OF DISPOSITION. INSTRUCTED MANAGER TO DISPOSE OF DATE MARKED TCS FOODS AT THE END OF THE 7TH DATE. MANAGER DISPOSED OF 1 POUND OF EGG YOLKS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED REACH IN COOLER IN BAR AREA WITH SOIL BUILD UP ON INTERIOR. INSTRUCTED MANAGER TO CLEAN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED STALL IN TOILET ROOM WITH MISSING DOOR. INSTRUCTED MANAGER TO REPAIR DOOR.

Base deductions−64 pts

Risk factor bonus (1× +5)−5 pts

Feb 25

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED FLOOR TILES AND MISING GROUT IN THE DISH ROOM. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CHIPPED PAINT ON THE CEILING OF DISH AREA. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.

Base deductions−4 pts

Feb 25

Canvass InspectionFail

9 High8 Basic

17 total2 risk factors

0/100inspection score

−106 pts

High Priority (9)

−90 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED FACILITY WITHOUT A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ONSITE FOR FOOD EMPLOYEES. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE POSTED ALONG WITH THE CERTIFIED MANAGER ON SITE WHEN TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE STORED. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED 5TH FLOOR 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 COMBINED WITH VIOLATION ABOVE
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO SOAP IN THE 1ST FLOOR LOUNGE AND 2ND FLOOR BAR LOUNGE. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED SOAP FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION COMBINED WITH ABOVE VIOLATION
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK ON 5TH FLOOR NOT MAINTAINED WITH NO WATER HOT OR COLD: INSTRUCTED PERSON IN CHARGE TO RESTORE HOT & COLD WATER AT HAND WASHING SINK WITH HOT WATER AT LEAST 100F. SERVICE TECHNICIAN ARRIVED ON SITE WATER WAS RESTORED NOW HAND SINK HAS HOT & COLD MAINTAINED BETWEEN 102F - 105F. PRIORITY VIOLATION #7-38-030(C). CITATION COMBINED WITH ABOVE VIOLATION
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE FOLLOWING SINKS NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER OBSERVED AT HAND SINK AT 3RD FLOOR BAR (66.5F). INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. SERVICE TECHNICIAN ARRIVED ON SITE AND NOW HAND SINK IS MAINTAINED BETWEEN 102F - 105F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWEL IN THE MAIN KITCHEN REAR PREP AND OBSERVED NO PAPER TOWEL IN THE 1ST FLOOR LOUNGE AND 2ND FLOOR BAR LOUNGE. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWEL FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION COMBINED WITH ABOVE VIOLATION.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
MUST PROVIDE THE DATE ON ALL SHELLFISH TAGS, WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED; AND STORE FOR AT LEAST 90 DAYS FROM THE SALE DATE. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ON 5TH FLOOR BANQUETS HIGH TEMPERATURE WAREWASHING MACHINE NOT MEETING HOT WATER SANITIZER REQUIREMENTS OF AT LEAST 180F FOR THR FINAL RINSE TEMPERATURE. INSTRUCTED NOT TO USE UNIT UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH). TAGGED UNIT. 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. NOTED NOT CONFORMING WITH APPROVED HACCP PLAN, FOUND SEVERAL VACUUM PACKAGED TCS FOODS NOT DATED 10 LBS OF COOKED BEEF, 10 LBS OF VACUUM PACKAGED RAW CHICKEN,20LBS LAMB,20LBS,10LBS COOKED CHICKEN BREAST AND 20LBS RAW CHICKEN THIGH. ALL HELD IN WALK-IN COOLER FOR MORE THAN 48HOURS, INSTRUCTED MANAGER TO ADHERE TO HACCP PLAN REQUIREMENTS. PRIORITY FOUNDATION VIOLATION 7-38-005. 90 LBS DISCARDED VALUED AT $1050.00.

Basic (8)

−16 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
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.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING CEILINGS TILE PANELS IN THE DISH AREA 3RD FLOOR INSTRUCTED TO REPAIR, REPLACE MISSING PANELS AND/OR REPLACE THE STAINED CEILING TILES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CHIPPED PAINT ON THE CEILING OF DISH AREA. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED FLOOR TILES AND MISING GROUT IN THE DISH ROOM. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
SEE VIOLATION #60
60PREVIOUS CORE VIOLATION CORRECTED−2
NOTED PREVIOUS CORE VIOLATION #58 NOT CORRECTED FROM REPORT #2589492 CONDUCTED ON 2/13/24: OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER. #58 NOT CORRECTED FROM REPORT #2589487 CONDUCTED ON 2/13/24. MUST PROVIDE CERTIFICATES OF COMPLETION ON SITE AND MAINTAIN RECORDS. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.
60PREVIOUS CORE VIOLATION CORRECTED−2
NOTED PREVIOUS CORE VIOLATION #58 NOT CORRECTED FROM REPORT #2293799 CONDUCTED ON 6/18/2019: OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER. MUST PROVIDE CERTIFICATES OF COMPLETION ON SITE AND MAINTAIN RECORDS. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION COMBINED WITH ABOVE VIOLATION.

Base deductions−106 pts

Risk factor bonus (2× +5)−10 pts

Feb 24

Canvass InspectionPass

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Missing hands washing signs in employees restrooms, instructed to post.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Meat slicer not cleaned behind blade, food debris noted, instructed to clean and maintain.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. INSTRUCTED TO OBTAIN AS REQUIRED.

Base deductions−14 pts

Dec 23

Canvass InspectionPass w/ Conditions

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK LOCATED IN (IN USE) REAR PREP/DISHWASHING AREA DURING TIME OF INSPECTION WITHOUT COLD RUNNING WATER AND HOT WATER TEMPERATURE NOTED @133F. INSTRUCTED TO REPAIR AND MAINTAIN HOT WATER AS REQUIRED BY CODE MAXIMUM 120F.PRIORITY FOUNDATION VIOLATION. #7-38-030 (C). CITATION ISSUED.

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
Observed no Consumer Advisory for raw or undercooked foods ON ALL MENUS. Instructed to identify such foods AND MAINTAIN.PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

Basic (3)

−6 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR HIGH TEMPERATURE DISH MACHINE. INSTRUCTED TO PROVIDE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE. PRIORITY FOUNDATION VIOLATION. #7-38-005. NO CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DRIED FOOD DEBRIS INSIDE SHELVING UNITS LOCATED THROUGHOUT PREP, COOLING UNITS AND STORAGE AREAS. NOTED FOOD DEBRIS ON INTERIOR SURFACES OF BAR COOLING UNITS. INSTRUCTED TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. INSTRUCTED TO OBTAIN AS REQUIRED.

Base deductions−21 pts

Feb 23

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

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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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