What is Robey Hotel's health inspection score?

Robey Hotel has a SafeDine safety score of 48 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Robey Hotel last inspected?

Robey Hotel was last inspected on June 13, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Robey Hotel have?

Robey Hotel has 23 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Robey Hotel safe to eat at?

Robey Hotel has a safety score of 48/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Robey Hotel serve?

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

Official Health Record

Robey Hotel

Name: Robey Hotel
Address: 1600-1618 N MILWAUKEE, Chicago, 60647
Rating: 48

1600-1618 N MILWAUKEE, Chicago

Last inspected 11mo ago

▲Improving

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0Poor

American•Logan Square

Ranked #578 of 735 in Logan SquareBetter than 22% of american restaurants

Improving

4 inspections

Last: Jun 13, 2025

medium confidence

Directions Order

Inspections

25%

Clean Rate

5.8

Avg Violations

12 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

Pest issues

Evidence of pests found during inspection

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-52

Final Score

Impact Breakdown

High Priority

-29 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+25 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

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1600-1618 N MILWAUKEE, Chicago, IL 60647

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Violation Timeline

Feb 2023

1 inspections

1 intermediate

2 basic

Feb

May 2024

1 inspections

Jun 2025

2 inspections

9 high priority

3 intermediate

8 basic

Jun

Inspection History

4 records on file

1 Canvass Re-Inspection3 Canvass

Jun 25

Canvass Re-Inspection InspectionLatestPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12: **C** In-Use Utensils, Between-Use Storage OBSERVED COOKING UTENSILS (TONGS & PLASTIC SPATULAS) IN WATER, INSTRUCTED TO REMOVE FROM WATER, IF STORED IN A CONTAINER OF WATER, THE WATER TEMPERATURE MUST BE AT LEAST 135�F.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 KNIVES NOTED IMPROPERLY STORED BETWEEN THE COLD HOLDING UNIT AND WALL. MUST PROPERLY STORE KNIVES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19:TROUGHOUT 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.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C): OBSERVED THE INTERIOR OF THE REACH IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.

Base deductions−8 pts

Jun 25

Canvass InspectionFail

9 High3 Med4 Basic

16 total

0/100inspection score

−113 pts

High Priority (9)

−90 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK IN DISH AREA BLOCKED. 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.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWEL IN THE WASHROOM AT THE WASHBOWL SINK, NOR THE HAND-SINK IN THE PREP AREA. 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 VIOLATION ABOVE
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED SERVER FILLING WATERCRAFTS AT HAND SINK. INSTRUCTED TO STOP THAT PRACTICE. HAND SINK IS ONLY FOR HAND WASHING AND REMOVAL OF WATERCRAFTS FROM THE HAND SINK. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW TEMPERATURE WAREWASHING MACHINE LOCATED IN THE 1ST FLOOR BAR, AND THE EVENT SPACE IS NOT PROPERLY SANITIZING DISHES. THE SANITIZING RESIDUAL CONCENTRATION WAS OBSERVED AT CHLORINE AT 0PPM AT TIME OF INSPECTION. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZED AT A MINIMUM OF 50 PPM. TECHNICIAN ARRIVED ON SITE. DISH MACHINE NOW READING 50 PPM. RECORDED ON INSPECTION# 2618667 PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW TEMPERATURE WAREWASHING MACHINE LOCATED IN THE 2ND FLOOR PREP KITCHEN NOT PROPERLY SANITIZING. THE SANITIZING RESIDUAL CONCENTRATION WAS OBSERVED AT CHLORINE AT 0PPM AT TIME OF INSPECTION. TECHNICIAN ON SITE DISH MACHINE NOW READING 50 PPM PRIORITY VIOLATION #7-38-025. CITATION COMBINED WITH THE ABOVE VIOLATION
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED FACILITY NOT MEETING COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS; FACILITY IN (ROP) REDUCE OXYGEN PACKAGING OF COOKED MEAT, IN KITCHEN AREA. INFORMED PERSON IN CHARGE OF REQUIREMENTS AND FACILITY MUST MEET AND MAINTAIN.. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 5 LBS OF PRODUCTS WORTH $100.00 THROUGH THE DENATURING PROCESS PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED FACILITY NOT MEETING COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS; FACILITY IN (ROP) REDUCE OXYGEN PACKAGING OF COOKED & RAW MEATS IN KITCHEN WALK-IN COOLER AND WALK-IN FREEZER AREA. INFORMED PERSON IN CHARGE OF REQUIREMENTS AND FACILITY MUST MEET AND MAINTAIN.. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 75 LBS OF PRODUCTS WORTH $500 THROUGH DENATURING PROCESS PRIORITY VIOLATION 7-38-005 CITATION COMBINED WITH THE ABOVE VIOLATION
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
OBSERVED FACILITY NOT MEETING COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS; FACILITY IN (ROP) REDUCE OXYGEN PACKAGING OF COOKED MEAT, ETC IN PREP KITCHEN AREA. INFORMED PERSON IN CHARGE OF REQUIREMENTS AND FACILITY MUST MEET AND MAINTAIN. PIC INDICATED ROP MACHINE IS PERSONAL & RESIDENTIAL ROP MACHINE, DURING CANVASS NO ROP WAS FOUND ON SITE FOR TAGGING. PRIORITY VIOLATION 7-38-005 CITATION COMBINED WITH ABOVE VIOLATION.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
OBSERVED FACILITY NOT MEETING COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS; FACILITY IN (ROP) REDUCE OXYGEN PACKAGING OF COOKED MEAT, ETC. IN PREP KITCHEN AREA. INFORMED PERSON IN CHARGE OF REQUIREMENTS AND FACILITY MUST MEET AND MAINTAIN.. PIC INDICATED ROP MACHINE IS A PERSONAL & RESIDENTIAL ROP MACHINE. DURING CANVASS, NO ROP WAS FOUND ON SITE FOR TAGGING. PRIORITY VIOLATION 7-38-005 CITATION COMBINED WITH VIOLATION 29.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE FOOD COLD HOILDING UNIT TO BE IMPROPER: DICED CHICKEN AT 57.6F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 4 LBS OF PRODUCTS WORTH $50.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005.ON INSPECTION REPORT#2618667 CITATION COMBINED WITH ABOVE VIOLATION
22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE COLD HOLDING UNIT TO BE IMPROPER: SHREDDED PORK 56.8F, HOLLANDISE SAUCE AT 88.7F, SAUSAGE PATTY AT 46.7F COOKED HASBROWN POTATOES AT 48.9F, MUSHROOM SOUP AT 53.6F, SHELLED EGGS AT 79.9F, COOKED POTATOES AT 48.9F, GROUND BEEF BURGERS PATTYS AT 47.7F, DUCK CONFIT AT 48.2F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $250.00 THROUGHTHE DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED PEST ACTIVITY WITH APPROX. 15 SMALL FLIES NOTED DURING INSPECTION. SMALL FLY ACTIVITY WAS NOTED NEAR THE DISH MACHINE, AND HANDSINK IN THE 2ND FLOOR BAR. INSTRUCTED TO CONSULT PEST CONTROL, AS ADDITIONAL SERVICES ARE NEEDED TO MINIMIZE OR ELIMINATE ACTIVITY BEFORE RE-INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-020(A). CITATION ISSUED

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED COOKING UTENSILS (TONGS & PLASTIC SPATULAS) IN WATER, INSTRUCTED TO REMOVE FROM WATER, IF STORED IN A CONTAINER OF WATER, THE WATER TEMPERATURE MUST BE AT LEAST 135�F.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
KNIVES NOTED IMPROPERLY STORED BETWEEN THE COLD HOLDING UNIT AND WALL. MUST PROPERLY STORE KNIVES.
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.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE REACH IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.

Base deductions−113 pts

May 24

Canvass InspectionCleanPass

No violations

100/100inspection score

Feb 23

Canvass InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 1/2 INCH GAP AT DOOR SWEEPS BETWEEN REAR DOUBLE DOORS LEADING TO ALLEY. MUST RODENT PROOF SAID DOORS.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS/GRIME BUILD UP ON PREP AREA SHELVES AND AROUND SINKS HOT/COLD WATER HANDLES AND FOOD BUILD UP INSIDE PREP AREA COOLERS SHELVES. MUST CLEAN AND MAINTAIN EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS/DIRT BUILD UP ON FLOOR ALONG WALLS AND CORNERS AT UNUSED COFFEE AREA. MUST CLEAN FLOOR AND MAINTAIN.

Base deductions−9 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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