What is Hyatt Place Chicago Downtown The Loop's health inspection score?

Hyatt Place Chicago Downtown The Loop has a SafeDine safety score of 72 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hyatt Place Chicago Downtown The Loop last inspected?

Hyatt Place Chicago Downtown The Loop was last inspected on December 30, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hyatt Place Chicago Downtown The Loop have?

Hyatt Place Chicago Downtown The Loop has 28 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hyatt Place Chicago Downtown The Loop safe to eat at?

Hyatt Place Chicago Downtown The Loop has a good safety record with a score of 72/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Hyatt Place Chicago Downtown The Loop serve?

Hyatt Place Chicago Downtown The Loop serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Hyatt Place Chicago Downtown The Loop

Name: Hyatt Place Chicago Downtown The Loop
Address: 28 N FRANKLIN, Chicago, 60606
Rating: 72

28 N FRANKLIN, Chicago

Last Inspected: 12/30/2025

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0Good

American•West Loop

Ranked #874 of 1000 in West LoopBetter than 17% of american restaurants

Stable

6 inspections

Last: Dec 30, 2025

high confidence

Directions Order

Inspections

Clean Rate

4.7

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-28

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+5 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

28 N FRANKLIN, Chicago, IL 60606

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Violation Timeline

Mar 2023

1 inspections

2 high priority

1 intermediate

2 basic

Mar

Apr 2023

1 inspections

2 high priority

2 basic

Jul 2023

1 inspections

3 high priority

1 intermediate

5 basic

Jul

Aug 2023

1 inspections

3 basic

Aug 2024

1 inspections

3 high priority

1 intermediate

1 basic

Aug

Dec 2025

1 inspections

1 high priority

1 basic

Inspection History

6 records on file

3 Canvass1 Complaint Re-Inspection1 Complaint1 Short Form Complaint

Dec 25

Canvass InspectionLatestPass w/ Conditions

1 High1 Basic

2 total1 risk factor

83/100inspection score

−12 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
No certified food service manager on site while handling and serving TCS foods ( eggs, milk ) instructed to obtain. Priority foundation violation 7-38-012.

Basic (1)

−2 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
No irreversible registering temperature indicator provided and readily accessible for measuring the utensil surface temperature for establishment that have a hot water mechanical warewashing . Priority foundation violation 7-38-005.

Base deductions−12 pts

Risk factor bonus (1× +5)−5 pts

Aug 24

Canvass InspectionPass w/ Conditions

3 High1 Med1 Basic

5 total2 risk factors

53/100inspection score

−37 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
No certified food service manager on site while handling and serving TCS foods ( beef, chicken.... ) instructed to obtain. Priority foundation violation 7-38-012.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
No hands washing signs in restrooms. instructed to post.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
Fly traps mounted above open food and clean utensils in kitchen, instructed to remove.

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Employees personal items ( purses, shoes...) stored in kitchen prep area, instructed to keep away

Base deductions−37 pts

Risk factor bonus (2× +5)−10 pts

Aug 23

Complaint Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11 OBSERVED FOOD BOXES STORED ON THE FLOOR IN THE WALK-IN COOLER, WALK-IN FREEZER AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.13 OBSERVED FOOD DEBRIS SPLASHED IN THE INTERIOR OF THE MICROWAVE IN THE KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.

Base deductions−6 pts

Jul 23

Complaint InspectionFail

3 High1 Med5 Basic

9 total1 risk factor

50/100inspection score

−45 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED PERSON IN CHARGE WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE WHILE PREPARING AND HANDLING TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS DURING INSPECTION. PRESENTED SERVSAFE'S CERT WITH 04/03/2023 EXAM DATE. INFORMED PERSON IN CHARGE OF THE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TCS FOOD PREP, COOKING, SERVING, AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HOT WATER ABOVE 110F AT THE EXPOSED HANDWASHING SINK LOCATED IN THE FRONT FOOD PREP AREA. NO COLD WATER WAS PROVIDED TO THE EXPOSED HANDWASHING SINK. MUST PROVIDE HOT WATER BETWEEN 100-120F AT THE HANDWASHING SINKS. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.
13FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED−10
OBSERVED MOLD GROWING IN THE CONTAINER OF MARINARA SAUCE STORED IN THE BOTTOM PREP COOLER. THE MANAGER IMMEDIATELY HAD THE EMPLOYEE DISCARD OF 1LB LBS OF PRODUCTS $20.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-050(A) CITATION ISSUED

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (MARINARA, SALSA) NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS PLACED IN ALL COLD-HOLDING UNITS. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD BOXES STORED ON THE FLOOR IN THE WALK-IN COOLER, WALK-IN FREEZER AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED THE PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOOD DEBRIS AND SPLASHED IN THE INTERIOR OF THE MICROWAVE IN THE KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED DRAINPIPE LEAKING UNDER HAND WASHING SINK IN THE FRONT FOOD PREP AREA. INSTRUCTED TO REPAIR LEAKING DRAINPIPE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.

Base deductions−45 pts

Risk factor bonus (1× +5)−5 pts

Apr 23

Short Form Complaint InspectionPass w/ Conditions

2 High2 Basic

4 total

76/100inspection score

−24 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.11 OBSERVED HANDSINK IN THE PREP AREA NOT STOCKED WITH HAND SOAP. INFORMED THE PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLERS OBTAINED HAND SOAP FOR THE HAND SINK DURING THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E) OBSERVED AN ICE SCOOPER BEING STORED ON THE LEFT WALL WITH THE FOOD CONTACT SURFACE EXPOSED. INSTRUCTED ON HOW TO STORE ICE SCOOP BETWEEN USES PROPERLY.

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED A LEAK AT THE ONE-COMPARTMENT SINK DRAINPIPE WHILE THE WATER WAS RUNNING. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES, AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP, AND GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.

Base deductions−24 pts

Mar 23

Canvass InspectionPass w/ Conditions

2 High1 Med2 Basic

5 total1 risk factor

66/100inspection score

−29 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
THE OBSERVED FACILITY DID NOT PROVIDE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE FOR EMPLOYEES WORKING ON-SITE. INFORMED A CERTIFIED MANAGER WITH A CURRENT CITY OF CHICAGO CERTIFICATE MUST BE ON PREMISES AT ALL TIMES, AND A VALID MUST REMAIN POSTED ON SITE WHENEVER TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE BEING PREPARED, HANDLED, AND OR SERVED. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE SCOOPER BEING STORED ON THE LEFT WALL WITH THE FOOD CONTACT SURFACE EXPOSED. INSTRUCTED ON HOW TO STORE ICE SCOOP BETWEEN USES PROPERLY.

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED TCS FOODS WITHOUT LABELS IN THE BOTTOM PREP COOLER. INSTRUCTED TO PROVIDE DISCARD OR USE BY LABELS ON MARINARA AND GROUND BEEF AND MAINTAIN ON ALL PREPARED FOOD ITEMS HELD ON SITE FOR MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INTERIOR OF THE WALK-IN COOLER AND FREEZER IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES, AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP, AND GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.

Base deductions−29 pts

Risk factor bonus (1× +5)−5 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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