What is Hampton Inn Chicago/ Loyola Station's health inspection score?

Hampton Inn Chicago/ Loyola Station has a SafeDine safety score of 63 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hampton Inn Chicago/ Loyola Station last inspected?

Hampton Inn Chicago/ Loyola Station was last inspected on February 18, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hampton Inn Chicago/ Loyola Station have?

Hampton Inn Chicago/ Loyola Station has 14 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hampton Inn Chicago/ Loyola Station safe to eat at?

Hampton Inn Chicago/ Loyola Station has a safety score of 63/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Hampton Inn Chicago/ Loyola Station serve?

Hampton Inn Chicago/ Loyola Station serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Hampton Inn Chicago/ Loyola Station

Name: Hampton Inn Chicago/ Loyola Station
Address: 1209 W ALBION AVE, Chicago, 60626
Rating: 63

1209 W ALBION AVE, Chicago

Data may be outdated — inspected 2/18/2025

▲Improving

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0Fair

American•Rogers Park

Ranked #155 of 203 in Rogers ParkBetter than 22% of american restaurants

Improving

3 inspections

Last: Feb 18, 2025

low confidence

Directions Order

Inspections

33%

Clean Rate

4.7

Avg Violations

15 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-37

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+36 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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1209 W ALBION AVE, Chicago, IL 60626

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Inspection History

3 records on file

2 Canvass Re-Inspection1 Canvass

Feb 25

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Feb 25

Canvass Re-Inspection InspectionFail

2 High1 Med3 Basic

6 total2 risk factors

59/100inspection score

−31 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2-101.11: **PF** Responsibility -- Assignment THE PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CERTIFIED FOOD MANAGER ON SITE WHEN TCS FOOD WERE HANDLED AND SERVED (SCRAMBLED EGGS, POTATOES, ETC). AT LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
WE OBSERVED 4 YOGURTS STORED ON TOP CUSTOMER'S SELF SERVING TABLE AT TEMP OF 50F AND 60F. PRODUCTS DISCARDED AND DENATURED BY EMPLOYEE. INSTRUCTED TO KEEP COLD FOOD AT TEMP OF 41F OR BELOW. PRIORITY VIOLATION:7-38-005, CITATION ISSUED.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
NOTED FOOD HANDLERS WITHOUT EFFECTIVE HAIR RESTRAINTS. MUST PROVIDE.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED NO HOT RUNNING WATER THROUGHOUT ESTABLISHMENT. FOUND IMPROPER HOT WATER TEMPERATURE AT HAND WASHING SINK AT REAR PREP AREA AT 40.8F, HOT WATER TEMPERATURE AT 1-COMPARTMENT SINK AT 48.2F, HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK FOUND AT 60.3F, HOT WATER TEMPERATURE AT HAND SINK IN WOMEN'S BATHROOM FOUND AT 62.6F AND HOT WATER TEMPERATURE AT HAND SINK IN MEN'S BATHROOM FOUND AT 60.8F. INSTRUCTED MANAGER PROPER HOT WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK MUST BE AT LEAST 110.0F TO PROPERLY WASH, RINSE AND SANITIZE UTENSILS AND EQUIPMENT. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. AT 11:10AM HOT WATER WAS PROVIDED AT THREE COMPARTMENT SINK, TEMPERATURE OVER 110F.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED EMPLOYEES PERSONAL BELONGINGS BEING STORED IN THE FOOD PREP/STORAGE AREAS. MUST PROVIDE A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT ITEMS FOR THE EMPLOYEES PERSONAL BELONGINGS.

Base deductions−31 pts

Risk factor bonus (2× +5)−10 pts

Feb 25

Canvass InspectionFail

2 High2 Med4 Basic

8 total2 risk factors

52/100inspection score

−38 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
THE PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON THE PREMISES OR SUCH A PERSON ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
NOTED APPROXIMATELY 10 LBS COOKED POTATOES IN BAGS ON THE DRYING RACK OF THE THREE COMPARTMENT SINK BEING HELD FOR HOT SERVICE AT IMPROPER HOT HOLDING TEMPERATURE OF 103.4. REVIEWED WITH MANAGEMENT THAT HOT FOODS MUST BE HELD HOT AT 135F OR GREATER OR COLD AT 41F OR BELOW. FOOD DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
NO METAL STEM THERMOMETER ON SITE TO MONITOR HOT AND COLD FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST NOT STORE CLEAN UTENSILS HANGING ABOVE THE DIRTY WASH BIN OF THE THREE COMPARTMENT SINK.
40PERSONAL CLEANLINESS−2
NOTED FOOD HANDLERS WITHOUT EFFECTIVE HAIR RESTRAINTS. MUST PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED PEELING/CHIPPING PAINT ON THE WALL AT THE THREE COMPARTMENT SINK. MUST REMOVE.----DIRTY, BLACKENED FLOOR DRAINS THROUGHOUT THE DISH AND PREP AREAS. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED EMPLOYEES PERSONAL BELONGINGS BEING STORED IN THE FOOD PREP/STORAGE AREAS. MUST PROVIDE A DESIGNATED AREA AWAY FROM FOOD AND FOOD CONTACT ITEMS FOR THE EMPLOYEES PERSONAL BELONGINGS.

Base deductions−38 pts

Risk factor bonus (2× +5)−10 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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