What is The Godfrey Hotel Chicago's health inspection score?

The Godfrey Hotel Chicago has a SafeDine safety score of 67 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Godfrey Hotel Chicago last inspected?

The Godfrey Hotel Chicago was last inspected on May 6, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Godfrey Hotel Chicago have?

The Godfrey Hotel Chicago has 34 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Godfrey Hotel Chicago safe to eat at?

The Godfrey Hotel Chicago has a safety score of 67/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

The Godfrey Hotel Chicago

Name: The Godfrey Hotel Chicago
Address: 127 W HURON ST, Chicago, 60654
Rating: 67

127 W HURON ST, Chicago

Last inspected 11mo ago

▲Improving

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0Fair

River North

Ranked #366 of 547 in River North

Improving

8 inspections

Last: May 6, 2025

medium confidence

Directions Order

Inspections

Clean Rate

4.3

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Permit/documentation

Administrative or documentation issue

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-33

Final Score

Impact Breakdown

High Priority

-14 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+22 pts

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

127 W HURON ST, Chicago, IL 60654

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Violation Timeline

Oct 2022

1 inspections

1 high priority

Oct

Oct 2023

2 inspections

1 high priority

2 intermediate

6 basic

Oct 2024

2 inspections

3 high priority

2 intermediate

5 basic

Oct

Nov 2024

1 inspections

1 high priority

2 basic

May 2025

2 inspections

4 high priority

1 intermediate

6 basic

May

Inspection History

8 records on file

1 Complaint Re-Inspection1 Complaint3 Canvass Re-Inspection3 Canvass

May 25

Complaint Re-Inspection InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11--OBSERVED A TORN DOOR GASKET INSIDE OF THE 1 DOOR STAND-UP COOLER LOCATED IN THE REAR NEAR THE WALK-IN-COOLER.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13--OBSERVED A FOOD HANDLING EMPLOYEE WITH EXPIRED FOOD HANDLER CERTIFICATE. INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN.

Base deductions−4 pts

May 25

Complaint InspectionFail

4 High1 Med4 Basic

9 total

47/100inspection score

−53 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT RUNNING WATER AT THE FOLLOWING HAND SINKS:HANDSINK IN THE NORTH FOOD PREP/DISHWASHING 3-COMPARTMENT SINK AREA AND IN THE WASHROOMS (WATER TEMPERATURE RANGING FROM (70.4 F-74.4F).INSTRUCTED MANAGEMENT HANDWASHING SINKS WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET.INSTRUCTED MANAGEMENT TO REPAIR AND MAINTAIN AS REQUIRED.PRIORITY VIOLATION 7-38-030(C),CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT BAR AREAS.INSTRUCTED TO PROVIDE AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE LOW TEMPERATURE DISHMACHINE IN THE BAR AREA (NOT-IN-USE) AT THIS TIME OF INSPECTION;FINAL SANITIZING RINSE AT "0" PPM CHLORINE CONCENTRATION.INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.THE SAID DISHMACHINE IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 ? 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE).(** SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-025, NO CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE,DRIPPING INTO ICE "ICE IS USED FOR HUMAN CONSUMPTION".INSTRUCTED MANAGEMENT TO TURN OFF MACHINE,REMOVE ICE AND HAVE INTERIOR OF ICE MAKER CLEANED AND SANITIZED AND MAINTAINED.PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM(SALT, SUGAR, FLOUR ETC).

Basic (4)

−8 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
INSTRUCTED TO PROPERLY STORE AND INVERT POTS/PANS STORED ON THE KITCHEN STORAGE RACK TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A TORN DOOR GASKET INSIDE OF THE 1 DOOR STAND-UP COOLER LOCATED IN THE REAR NEAR THE WALK-IN-COOLER.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLING EMPLOYEE WITH EXPIRED FOOD HANDLER CERTIFICATE. INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN.

Base deductions−53 pts

Nov 24

Canvass Re-Inspection InspectionPass

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E): OBSERVED BLACK MOLDLIKE SUBSTANCE ON SHIELD OF SOUTHSIDE ICE MACHINE(LEFT). INSTRUCTED TO CLEAN AND SANITIZE INTERIOR OF SOUTHSIDE ICE MACHINE(LEFT) TO PREVENT CONTAMINATION OF ICE.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: OBSERVED POTATOES STORED IN CONTAINERS ON FLOOR IN FREEZER AND OBSERVED BOXES AND CONTAINERS STORED ON FLOOR THROUGHOUT KITCHEN. INSTUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11: OBSERVED DAMAGED RIGHT SIDE GASKET ON WALK IN FREEZER DOOR. INSTRUCTED TO REPAIR OR REPLACE DAMAGED RIGHT SIDE GASKET ON WALK IN FREEZER DOOR.

Base deductions−14 pts

Oct 24

Canvass Re-Inspection InspectionFail

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E): OBSERVED BLACK MOLDLIKE SUBSTANCE ON SHIELDS OF BOTH LARGE ICE MACHINES IN KITCHEN. INSTRUCTED TO CLEAN AND SANITIZE INTERIOR OF BOTH ICE MACHINES TO PREVENT CONTAMINATION OF ICE.

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
3-603.11: OBSERVED DISCLOSURE ON MENU NOT STATING THAT SOME ASTERISKED ANIMAL DERIVED FOODS ON MENU ARE SERVED RAW. INSTRUCTED TO ADD SERVED RAW TO DISCLOSURE MENU, SHOULD STATE THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED RAW OR COOKED TO ORDER. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: OBSERVED POTATOES STORED IN CONTAINERS ON FLOOR IN FREEZER AND OBSERVED BOXES AND CONTAINERS STORED ON FLOOR THROUGHOUT KITCHEN. INSTUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11: OBSERVED DAMAGED RIGHT SIDE GASKET ON WALK IN FREEZER DOOR. INSTRUCTED TO REPAIR OR REPLACE DAMAGED RIGHT SIDE GASKET ON WALK IN FREEZER DOOR.

Base deductions−19 pts

Oct 24

Canvass InspectionFail

2 High1 Med3 Basic

6 total

69/100inspection score

−31 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED IMPROPER MINIMUM WATER TEMPERATURE OF 72.6F AT HANDWASHING SINK #1 ON NORTHSIDE OF MEN'S WASHROOM ON FOURTH FLOOR. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BLACK MOLDLIKE SUBSTANCE ON SHIELDS OF BOTH LARGE ICE MACHINES IN KITCHEN. INSTRUCTED TO CLEAN AND SANITIZE INTERIOR OF BOTH ICE MACHINES TO PREVENT CONTAMINATION OF ICE.

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED DISCLOSURE ON MENU NOT STATING THAT SOME ASTERISKED ANIMAL DERIVED FOODS ON MENU ARE SERVED RAW. INSTRUCTED TO ADD SERVED RAW TO DISCLOSURE MENU SHOUKD STATE THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED RAW OR COOKED TO ORDER. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED POTATOES STORED IN CONTAINERS ON FLOOR IN FREEZER AND OBSERVED BOXES AND CONTAINERS STORED ON FLOOR THROUGHOUT KITCHEN. INSTUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DAMAGED RIGHT SIDE GASKET ON WALK IN FREEZER DOOR. INSTRUCTED TO REPAIR OR REPLACE DAMAGED RIGHT SIDE GASKET ON WALK IN FREEZER DOOR.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FROM SANITIZER COMPARTMENT OF THREE COMPARTMENT SINK IN KITCHEN. INSTRUCTED TO REPAIR LEAK FROM SANITIZER COMPARTMENT OF THREE COMPARTMENT SINK IN KITCHEN.

Base deductions−31 pts

Oct 23

Canvass Re-Inspection InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
VISIBLE AND WORKING THERMOMETERS NEEDED IN PREP COOLERS IN FOOD PREPARATION AREA. MUST PROVIDE AND MAINTAIN.

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTIOM WHEN NOT IN USE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BROKEN LIGHT SHIELD COVER IN REAR DISHWASHING AREA. MUST REPAIR REPLACE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILD UP INIDE LIGHT SHILED COVERS IN DISHWASHING AREA/FOOD STORAGE AREA. MUST CLEAN AND MAINTAIN.

Base deductions−11 pts

Oct 23

Canvass InspectionFail

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 NO HOT OR COLD RUNNING WATER AVAILABLE AT EXPOSED HAND WASHING SINK IN FOOD PREPARATION AREA LOCATED ON THE 4TH FLOOR. INSTRUCTED TO REPAIR HOT WATER WITH THE MINIUM TEMPERATURE OF 100.0F FOR PROPER HAND WASHING. PREMISES HAS ANOTHER HAND WASHING SINK WITHIN CLOSE PROXIMITY TO FOOD PREPARATION AREA FOR EMPLOYEES TO WASH THEIR HANDS. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
VISIBLE AND WORKING THERMOMETERS NEEDED IN PREP COOLERS IN FOOD PREPARATION AREA. MUST PROVIDE AND MAINTAIN.

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTIOM WHEN NOT IN USE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BROKEN LIGHT SHIELD COVER IN REAR DISHWASHING AREA. MUST REPAIR REPLACE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILD UP INIDE LIGHT SHILED COVERS IN DISHWASHING AREA/FOOD STORAGE AREA. MUST CLEAN AND MAINTAIN.

Base deductions−21 pts

Oct 22

Canvass InspectionPass

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNAGE AT BAR CLOSER TO WINDOWS. INSTRUCTED TO PROVIDE.

Base deductions−10 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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