What is Hotel Lincoln's health inspection score?

Hotel Lincoln has a SafeDine safety score of 79 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hotel Lincoln last inspected?

Hotel Lincoln was last inspected on January 21, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hotel Lincoln have?

Hotel Lincoln has 46 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hotel Lincoln safe to eat at?

Hotel Lincoln has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Hotel Lincoln serve?

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

Official Health Record

Hotel Lincoln

Name: Hotel Lincoln
Address: 1816 N CLARK ST, Chicago, 60614
Rating: 79

1816 N CLARK ST, Chicago

Last Inspected: 1/21/2026

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0Good

American•Lincoln Park

Ranked #378 of 754 in Lincoln ParkBetter than 17% of american restaurants

Improving

7 inspections

Last: Jan 21, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

6.6

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Inspection Timeline

+6 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

1816 N CLARK ST, Chicago, IL 60614

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Violation Timeline

Jun 2023

1 inspections

5 high priority

3 intermediate

9 basic

Jun

Jul 2023

1 inspections

3 basic

Jul 2024

1 inspections

1 intermediate

5 basic

Jul

Aug 2024

1 inspections

4 basic

Jun 2025

1 inspections

Jun

Jan 2026

2 inspections

1 high priority

1 intermediate

14 basic

Inspection History

7 records on file

3 Canvass Re-Inspection4 Canvass

Jan 26

Canvass Re-Inspection InspectionLatestPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11--- MUST PROVIDE A SPLASH GUARD BETWEEN THE BAR HAND WASHING SINK AND THE ICE BIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-204.12--- MUST PROVIDE A LID FOR THE BAR ICE BIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B)--- INTERIOR OF THE SUSHI PREP TOASTER OVEN DIRTY WITH EXCESSIVE GREASE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11---DIRTY FLOOR BEHIND THE BASEMENT PREP METAL PREP TABLE..WATER DAMAGED CEILING TILE IN THE BASEMENT PREP AREA. INSTRUCTED TO REPLACE. 6-201.13---- MISSING BASEBOARD COVING BEHIND THE SUSHI BAR PREP TABLE AND HAND SINK. DAMAGED BASEBOARD AND HOLES IN WALL UNDER THE BASEMENT HAND WASHING SINK. INSTRUCTED TO REPLACE/REPAIR/SEAL ALL HOLES.

Base deductions−8 pts

Jan 26

Canvass InspectionFail

1 High1 Med10 Basic

12 total

65/100inspection score

−35 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST REMOVE HAND WASHING SIGNAGE FROM THE NON-HAND WASHING SINKS BEHIND THE BAR.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY OVER 35 SMALL FLIES THROUGHOUT THE BASEMENT FOOD PREP AREA. RECOMMEND TO HAVE THE PEST CONTROL CO. SERVICE ESTABLISHMENT FOR FLIES. INSTRUCTED TO ELIMINATE ALL FLY ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST PROVIDE A SPLASH GUARD BETWEEN THE BAR HAND WASHING SINK AND THE ICE BIN.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE REAR STORAGE ROOM AND CHEMICAL STORAGE CLOSET MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN DOOR HANDLE REPAIRED WITH TAPE ON THE SUSHI BAR LEFT COOLER. INSTRUCTED TO REPAIR/REPLACE TO BE SMOOTH AND CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST PROVIDE A LID FOR THE BAR ICE BIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PLASTIC CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS ON SITE TO MONITOR THE INTERNAL TEMPERATURE OF THE HIGH TEMPERATURE DISH WASHING MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
HAND SINK IN THE BASEMENT PREP NOTED DIRTY. MUST CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR OF THE SUSHI PREP TOASTER OVEN DIRTY WITH EXCESSIVE GREASE.----INTERIOR AND EXTERIOR OF ALL BASEMENT COOLER'S. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MISSING BASEBOARD COVING BEHIND THE SUSHI BAR PREP TABLE AND HAND SINK. DAMAGED BASEBOARD AND HOLES IN WALL UNDER THE BASEMENT HAND WASHING SINK. INSTRUCTE TO REPLACE/REPAIR/SEAL ALL HOLES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOOR DRAIN UNDER THE BAR HAND WASHING SINK DIRTY.----DIRTY FLOOR BEHIND THE BASEMENT PREP METAL PREP TABLE..---FOOD SPLATTER ON THE WALL AT THE BASEMENT PREP STATION INSTRUCTED TO CLEAN AND MAINTAIN ALL.----BACKSPLASH WALL BEHIND THE SINK IN THE WASHROOM DAMAGED WITH OPEN HOLES/CREVICES. INSTRUCTED TO SEAL/REPAIR.WATER DAMAGED CEILING TILE IN THE BASEMENT PREP AREA. INSTRUCTED TO REPLACE.----

Base deductions−35 pts

Jun 25

Canvass InspectionCleanPass

No violations

100/100inspection score

Aug 24

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
ALL STORED ITEMS INSIDE DRY STORAGE ROOMS MUST BE ELEVATED FROM THE FLOOR AND MUST MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED RESTROOM DOOR WITHOUT SELF CLOSING DOOR DEVICE. INSTRCUTED TO INSTALLED AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED OPENINGS INTO WALLS AND CEILING ABOVE REFRIGERATION UNITS AND STORAGE SHELVING IN THE BASEMENT. MUST SEAL OPENINGS AND MAINTAIN. OBSERVED PEELING PAINT ON CEILING AND WALLS IN REAR FOOD STORAGE AREA IN THE BASEMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A FEW WATER DAMGED CEILING TILES ABOVE STORAGE SHELVING, REFRIGERATION UNITS AND HAND WASHING SINK IN FOOD PREP AREA AND FOOD STORAGE AREA IN THE BASEMENT. MUST REPAIR/REPLACE AND MAINTAIN.

Base deductions−8 pts

Jul 24

Canvass InspectionFail

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES. OBSERVED OVER 60 SMALL FLIES ON WALLS, CEILING AND DISHWASHING MACHINE IN THE BASEMENT DISH ROOM AREA. MUST CLEAN AND SANITIZED AFFECTED AREAS AND WHENEVER NEEDED. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE FLYING INSECT PROBLEM. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.

Basic (5)

−10 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
ALL STORED ITEMS INSIDE DRY STORAGE ROOMS MUST BE ELEVATED FROM THE FLOOR AND MUST MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED RESTROOM DOOR WITHOUT SELF CLOSING DOOR DEVICE. INSTRCUTED TO INSTALLED AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A FEW WATER DAMGED CEILING TILES ABOVE STORAGE SHELVING, REFRIGERATION UNITS AND HAND WASHING SINK IN FOOD PREP AREA AND FOOD STORAGE AREA IN THE BASEMENT. MUST REPAIR/REPLACE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED OPENINGS INTO WALLS AND CEILING ABOVE REFRIGERATION UNITS AND STORAGE SHELVING IN THE BASEMENT. MUST SEAL OPENINGS AND MAINTAIN. OBSERVED PEELING PAINT ON CEILING AND WALLS IN REAR FOOD STORAGE AREA IN THE BASEMENT.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION NOT CORRECTED FROM 07/05/2023 INSPECTION REPORT#2578256. VIOLATION#51. NO UTILITY SERVICE SINK IN THE PREMISES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−15 pts

Jul 23

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
: 5-203.13---- NO UTILITY SERVICE SINK IN THE PREMISES. MUST PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
: 6-201.15--- NOTED CARPETING THROUGHOUT THE DRY FOOD STORAGE ROOM. MUST REMOVE TO ENABLE SWEEPING AND MOPPING OF SMOOTH FLOORS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-301.14---- MUST PROVIDE MECHANICAL VENTILATION FOR ALL COOKING EQUIPMENT USED ON THE PREMISES.

Base deductions−6 pts

Jun 23

Canvass InspectionFail

5 High3 Med9 Basic

17 total2 risk factors

7/100inspection score

−83 pts

High Priority (5)

−50 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL REQUIRED EMPLOYEES OR AVAILABLE FOR REVIEW. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO WRITTEN CLEANING PROCEDURE FOR A VOMIT/DIARRHEA EVENT OR ANY REQUIRED EQUIPMENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
NOTED THE CHEF IN CHARGE DURING THE INSPECTION HANDLING READY TO EAT RAW FISH PREPARED FOR SUSHI WITH HIS BARE HANDS AT THE BASEMENT TALL REACH-IN COOLER WHERE FISH WAS BEING COOLED. REVIEWED PROPER HANDLING OF READY TO EAT FOODS. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED THE BAR HAND WASHING SINK BEING USED AS A DUMP SINK WITH A METAL MESH STRAINER INSIDE THE SINK. EMPLOYEE REMOVED STRAINER. REVIEWED THAT HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
NO RECORDS ON SITE OR PH METER FOR PH OF SUSHI RICE TESTED, OR TO TEST FOR PH APPROVED LEVELS OF SUSHI RICE PREPARED. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (3)

−15 pts

20PROPER COOLING TIME AND TEMPERATURE−5
OBSERVED APPROXIMATELY 15 LBS ASSORTED READY TO EAT RAW FISH FOR SUSHI BEING IMPROPERLY COOLED. THE CHEF STATES THE FISH WAS PREVIOUSLY BLANCHED. OBSERVED THE FISH INSIDE COVERED WOODEN BOXES INSIDE THE SHARED BASEMENT PREP REACH-IN COOLER. FISH TEMPERATURES NOTED AT 54.6F, 55.2F, 59.1F, 54.5F, 51.2F AND 50.1F. NO COOLING TEMPERATURE LOGS ON SITE. REVIEWED PROPER COOLING METHODS. ALL FISH DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
NO CONSUMER ADVISORY POSTED ON THE PREMISES THAT DISCLOSES AND INFORMS CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD. MANAGER STATES THERE IS NO PRINTED MENU. THE CHEF CHANGES WHAT IS SERVED DAILY. PRIORITY FOUNDATION VIOLATION 7-38-005.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NO PEST CONTROL LOG BOOK ON SITE FOR THE ABOVE RETAIL FOOD PREMISES. MUST HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT AND PROVIDE ALL REQUIRED DOCUMENTATION INCLUDING SERVICE REPORT FOR THIS LOCATION. PRIORITY FOUNDATION VIOLATION 7-38-020(C).

Basic (9)

−18 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
ALL STORED BOWLS, PANS ETC. THROUGHOUT THE DRY FOOD STORAGE MUST BE STORED INVERTED.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE DRY FOOD STORAGE ROOM MUST BE STORED ELEVATED FROM THE FLOORS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED FOOD COOKING EQUIPMENT/ (POTS, PANS,ETC.) TOO LARGE FOR 3-COMPARTMENT WAREWASHING SINK. INSTRUCTED SINK COMPARTMENTS SHALL BE LARGE ENOUGH TO ACCOMMODATE IMMERSION OF THE LARGEST EQUIPMENT AND UTENSILS. MUST REMOVE ALL OVERSIZED POTS/PANS OR PROVIDE A SINK LARGE ENOUGH TO ACCOMODATE AND ENABLE WASHING, RINSING AND SANITIZING. PRIORITY FOUNDATION VIOLATION #7-38-025 CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT THE DRY FOOD STORAGE ROOM.-----MUST NOT USE RAW WOOD AS PLUMBING SUPPORT FOR THE HAND WASHING SINK LOCATED IN THE BASEMENT PREP. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NO UTILITY SERVICE SINK IN THE PREMISES. MUST PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CARPETING THROUGHOUT THE DRY FOOD STORAGE ROOM. MUST REMOVE TO ENABLE SWEEPING AND MOPPING OF SMOOTH FLOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED DIRTY FLOOR DRAIN UNDER THE BAR HAND WASHING SINK. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST PROVIDE MECHANICAL VENTILATION FOR ALL COOKING EQUIPMENT USED ON THE PREMISES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES ON PREMISES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

Base deductions−83 pts

Risk factor bonus (2× +5)−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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