What is Intercontinental Hotel Chicago's health inspection score?

Intercontinental Hotel Chicago has a SafeDine safety score of 80 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Intercontinental Hotel Chicago last inspected?

Intercontinental Hotel Chicago was last inspected on February 25, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Intercontinental Hotel Chicago have?

Intercontinental Hotel Chicago has 20 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Intercontinental Hotel Chicago safe to eat at?

Intercontinental Hotel Chicago has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Intercontinental Hotel Chicago serve?

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

Official Health Record

Intercontinental Hotel Chicago

Name: Intercontinental Hotel Chicago
Address: 505 N MICHIGAN AVE, Chicago, 60611
Rating: 80

505 N MICHIGAN AVE, Chicago

Last Inspected: 2/25/2026

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0Good

American•Streeterville

Ranked #386 of 713 in StreetervilleBetter than 22% of american restaurants

Improving

5 inspections

Last: Feb 25, 2026

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

3 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility conditionHigh Priority

Building maintenance or structural issues

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-10 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

+12 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 79/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (80/100) 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

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505 N MICHIGAN AVE, Chicago, IL 60611

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Violation Timeline

Mar 2023

1 inspections

1 basic

Mar

Feb 2024

1 inspections

2 basic

Feb 2025

2 inspections

4 high priority

10 basic

Feb

Feb 2026

1 inspections

1 high priority

1 intermediate

1 basic

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Feb 26

Canvass InspectionLatestPass w/ Conditions

1 High1 Med1 Basic

3 total

83/100inspection score

−17 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED SLIGHT BUILD UP INSIDE ICE MACHINE UPPER PORTION. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURE BETWEEN 48.0 F AND 51.0 F INSIDE SAUTE REACH IN COOLER- CHICKEN TENDERS, WINGS, ARUGULA SALAD, BUTTER AND CHEESE. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. PRIORITY VIOLATION 7-38-005. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILY DISCARDED. FOODS DISCARDED WEIGHT- 19 LBS VALUED AT $142.00.

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED ONE EXPIRED FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE VALID/UPDATED FOOD ALLERGEN TRAINING CERTIFICATES.

Base deductions−17 pts

Feb 25

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED FLOORING IN DISH ROOM ALSO REAR PREP FLOOR IS MISSING FLOOR GROUT. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.

Base deductions−2 pts

Feb 25

Canvass InspectionFail

4 High9 Basic

13 total1 risk factor

37/100inspection score

−58 pts

High Priority (4)

−40 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWEL AT THE BAR HAND-SINK. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. SERVER OBTAINED PAPER TOWEL FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE FOLLOWING SINKS NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER OBSERVED AT DISH AREA (80.2F), INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
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 ALL SHELLFISH TAGS IN CHRONOLOGICAL ORDER FOR AT LEAST 90 DAYS FROM THE SALE DATE. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.

Basic (9)

−18 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 CARDBOARD USED AS LINER ON SHELVING IN DRY STORAGE. INSTRUCTED TO REMOVE.
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 IN PASTRY THE INTERIOR AND EXTERIOR OF THE MICROWAVE NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE REACH IN COOLERS ON COOKS LINE IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED FLOORING IN DISH ROOM ALSO REAR PREP FLOOR IS MISSING FLOOR GROUT. 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 WALLS AT BAR ICE MACHINE. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED IN DRY STORAGE VENT COVER IS MISSING, INSTRCUTED TO PROVIDE AND MAINTAIN
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.

Base deductions−58 pts

Risk factor bonus (1× +5)−5 pts

Feb 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Ice maker located in a small confined closet with poor ventilation, instructed to vent closet to prevent mold on surfaces.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Peeling paint noted on kitchen's ceiling, Instructed to remove and maintain.

Base deductions−4 pts

Mar 23

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Peeling paint noted on ceiling above main kitchen hand wash sink. instructed to remove.

Base deductions−2 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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