What is Waldorf Astoria Chicago's health inspection score?

Waldorf Astoria Chicago has a SafeDine safety score of 59 out of 100 (Grade C). 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 June 23, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Waldorf Astoria Chicago have?

Waldorf Astoria Chicago has 24 total violations across 5 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 safety score of 59/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Waldorf Astoria Chicago

Name: Waldorf Astoria Chicago
Address: 11 E WALTON ST, Chicago, 60611
Rating: 59

11 E WALTON ST, Chicago

Last inspected 9mo ago

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0Fair

Streeterville

Ranked #488 of 705 in Streeterville

Declining

5 inspections

Last: Jun 23, 2025

medium confidence

Directions Order

Inspections

20%

Clean Rate

4.8

Avg Violations

10 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

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility conditionHigh Priority

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-41

Final Score

Impact Breakdown

High Priority

-11 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-10 pts

Latest

100% weight

100

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

11 E WALTON ST, Chicago, IL 60611

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Violation Timeline

Feb 2023

1 inspections

3 high priority

1 intermediate

2 basic

Feb

Feb 2024

1 inspections

1 high priority

1 intermediate

4 basic

Feb 2025

2 inspections

5 high priority

3 basic

Feb

Jun 2025

1 inspections

3 high priority

1 intermediate

Inspection History

5 records on file

3 Complaint1 Canvass Re-Inspection1 Canvass

Jun 25

Complaint InspectionLatestPass w/ Conditions

3 High1 Med

4 total2 risk factors

55/100inspection score

−35 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO SIGNED EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED MANAGER TO PROVIDE. VIOLATION CONSOLIDATED ON 3RD FLOOR LICENSE. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COOLER WITH AN INADEQUATE AMBIENT AIR TEMPERATURE OF 58 F . INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. PRIORITY VIOLATION 7-38-005 CITATION CONSOLIDATED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED SEVERAL TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 46-56 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 3 GALLONS OF MILK AND 1 GALLON OF HALF AND HALF ($20) PRIORITY VIOLATION CITATION CONSOLIDATED.

Base deductions−35 pts

Risk factor bonus (2× +5)−10 pts

Feb 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Feb 25

Canvass InspectionPass w/ Conditions

5 High3 Basic

8 total1 risk factor

39/100inspection score

−56 pts

High Priority (5)

−50 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED 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 ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
"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
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK ON 5TH FLOOR NOT MAINTAINED WITH HOT & COLD WATER: INSTRUCTED PERSON IN CHARGE HOT & COLD WATER AT ALL HAND WASHING SINKS MUST BE AVALIABLE HOT WATER AT LEAST 100F. SERVICE TECHNICIAN ARRIVED ON SITE AND NOW HAND SINK HAS HOT & COLD MAINTAINED BETWEEN 102F - 105F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK IN 1ST FLOOR LOUNGE AND 2ND FLOOR BAR LOUNGE HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLER OBTAINED HAND SOAP FOR HAND SINK DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
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. INSTRUCTED NOT TO USE UNIT UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH). TAGGED UNIT. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING CEILINGS TILE PANELS AND WATER-STAINED CEILING TILES IN THE DISH AREA ON 5TH FLOOR DISH AND DRY STORAGE AREA ON THE 5TH FLOOR STORAGE AREA. INSTRUCTED TO REPAIR, REPLACE MISSING PANELS AND/OR REPLACE THE STAINED CEILING TILES.
58ALLERGEN TRAINING AS REQUIRED−2
SEE VIOLATION# 60
60PREVIOUS CORE VIOLATION CORRECTED−2
NOTED PREVIOUS CORE VIOLATION #58 NOT CORRECTED FROM REPORT #2589487 CONDUCTED ON 2/13/24: 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 ISSUED.

Base deductions−56 pts

Risk factor bonus (1× +5)−5 pts

Feb 24

Complaint InspectionPass

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hands washing signs in employees restrooms, instructed to provide.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
Missing thermometer noted in prep coolers at main kitchen. Instructed to provide.

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
Spoons in-use kept in stagnate water at room temperature, Instructed to keep in clean dry container or under cold running water.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Broken gaskets at prep cooler next to pizza oven, instructed to replace.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Insulation around cold lines in walk-in cooler in poor repair, instructed to repair and maintain.
58ALLERGEN TRAINING AS REQUIRED−2
No Allergen training certificate for food service manager, instructed to obtain.

Base deductions−23 pts

Feb 23

Complaint InspectionPass w/ Conditions

3 High1 Med2 Basic

6 total

61/100inspection score

−39 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
Weak hot water pressure at several hand washi sinks, instructed to provide under city pressure.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hands washing signs in employees restrooms, instructed to provide.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
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 unfrozen fish held in walk-in cooler for more than 48hours, instructed manager to adhere to HACCP plan requirements. Priority foundation violation 7-38-005. 20 lbs discarded valued at $100.

Intermediate (1)

−5 pts

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

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
No temperature measuring devices for high temp dish washing machines. instructed to obtain. priority foundation violation 7-38-025.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Damaged wall surfaces next to prep table at the upper level kitchen. instructed to provide a durable smooth surface.

Base deductions−39 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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