What is Hotel Emc2's health inspection score?

Hotel Emc2 has a SafeDine safety score of 59 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hotel Emc2 last inspected?

Hotel Emc2 was last inspected on October 30, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hotel Emc2 have?

Hotel Emc2 has 28 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hotel Emc2 safe to eat at?

Hotel Emc2 has a safety score of 59/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Hotel Emc2 serve?

Hotel Emc2 serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Hotel Emc2

Name: Hotel Emc2
Address: 228 E ONTARIO ST, Chicago, 60611
Rating: 59

228 E ONTARIO ST, Chicago

Last Inspected: 10/30/2025

▲Improving

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0Fair

American•Streeterville

Ranked #531 of 713 in StreetervilleBetter than 22% of american restaurants

Improving

5 inspections

Last: Oct 30, 2025

medium confidence

Directions Order

Inspections

Clean Rate

5.6

Avg Violations

7 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

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-45

Final Score

Impact Breakdown

High Priority

-21 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+21 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 55/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (59/100) 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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228 E ONTARIO ST, Chicago, IL 60611

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Violation Timeline

Aug 2023

1 inspections

2 high priority

1 intermediate

3 basic

Aug

Sep 2023

1 inspections

3 basic

Jul 2024

1 inspections

3 high priority

2 intermediate

4 basic

Jul

Sep 2024

1 inspections

2 high priority

1 intermediate

4 basic

Oct 2025

1 inspections

2 high priority

1 basic

Oct

Inspection History

5 records on file

3 Canvass1 Short Form Complaint1 Canvass Re-Inspection

Oct 25

Canvass InspectionLatestPass w/ Conditions

2 High1 Basic

3 total

78/100inspection score

−22 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND WASHING BLOCKED BY SANITIZER BUCKETS STORED IN HAND WASHING SINKS. INSTRUCTED MANAGER TO ENSURE HAND WASHING SINKS ARE USED FOR HAND WASHING ONLY AND NOT STORAGE. MANAGER REMOVED BUCKETS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED DISH MACHINE AT BAR PROVIDING A FINAL CHLORINE SANITIZER CONCENTRATION OF 0PPM. INSTRUCTED MANAGER TO ENSURE FINAL CHLORINE SANITIZER CONCENTRATION OF AT LEAST 50 PPM IS PROVIDED. TECHNICIAN ON SITE REPAIRED DISH MACHINE. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED LARGE KETTLE WHICH CANNOT BE MOVED. INSTRUCTED MANAGER TO CREATE WRITTEN CLEAN IN PLACE PROCEEDURE.

Base deductions−22 pts

Sep 24

Short Form Complaint InspectionPass w/ Conditions

2 High1 Med4 Basic

7 total

67/100inspection score

−33 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED DUMP/FOOD PREP SINK IN 2ND FLOOR PASTRY KITCHEN AREA PROVIDED WITH HANDWASHING SOAP. INSTRUCTED TO REMOVE HANDWASHING AIDS AND DEVICES SUCH AS SOAP OR DISPOSABLE PAPER TOWELS FROM SINKS NOT DESIGNATED FOR USE AS A HANDWASHING SINK AND MAINTAIN.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED SEVERAL HANDWASHING SINKS THROUGHOUT THE FACILITY MISSING HANDWASHING SIGNAGE: 1ST FLOOR BAR AREA, 1ST FLOOR REAR KITCHEN AREA (NEAR WAREWASHING AREA ENTRANCE), 1ST FLOOR COFFEE STATION. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED SEVERAL COLD-HOLDING UNITS IN THE 1ST FLOOR MAIN KITCHEN AREA MISSING INTERNAL AMBIENT AIR THERMOMETERS. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER FOR EACH COLD-HOLDING UNIT USED TO STORE TCS FOOD IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION AND MAINTAIN AT ALL TIMES.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED MULTI-USE TUPPERWARE CONTAINERS AND BOWLS USED AS SCOOPS IN DRY FOOD STORAGE CONTAINERS IN THE 1ST FLOOR AND BASEMENT KITCHEN AREAS. INSTRUCTED TO REMOVE MULTI-USE UTENSILS AND REPLACE WITH UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION WHILE SCOOPING AND MAINTAIN.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD STORED IN OPEN-LID LINE COOLER AT THE REAR 1ST FLOOR KITCHEN AREA NEXT TO HANDSINK WITHOUT ADEQUATE PROTECTION FROM SPLASH CONTAMINATION. INSTRUCTED TO PROVIDE SPLASH GUARD AT HANDWASHING SINK OR OTHER ADEQUATE MEANS OF PREVENTING CONTAMINATION FROM HANDWASHING SINK SPLASH AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED MULTI-USE EQUIPMENT AND UTENSILS (PLATES, BOWLS) STORED UNCOVERED/NOT INVERTED ALONG THE TOP SHELF OF THE 1ST FLOOR KITCHEN PREP LINE. INSTRUCTED TO STORE MULTI-USE EQUIPMENT AND UTENSILS COVERED OR INVERTED TO PREVENT CONTAMINATION FROM THE ENVIRONMENT AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE FOLLOWING PLUMBING FIXTURES TO BE IN POOR REPAIR, BUT FUNCTIONAL: SMALL LEAK AT BASEMENT AREA 3-COMPARTMENT SINK DRAIN PLUMBING, SMALL LEAK AT BASEMENT AREA UTILITY SINK FAUCET PLUMBING. INSTRUCTED TO REPAIR OR REPLACE PLUMBING FIXTURES TO ELIMINATE LEAKS AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.

Base deductions−33 pts

Jul 24

Canvass InspectionPass w/ Conditions

3 High2 Med4 Basic

9 total

52/100inspection score

−48 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED DUMP/FOOD PREP SINK IN 2ND FLOOR PASTRY KITCHEN AREA PROVIDED WITH HANDWASHING SOAP. INSTRUCTED TO REMOVE HANDWASHING AIDS AND DEVICES SUCH AS SOAP OR DISPOSABLE PAPER TOWELS FROM SINKS NOT DESIGNATED FOR USE AS A HANDWASHING SINK AND MAINTAIN.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED DISPOSABLE PAPER TOWELS NOT PROVIDED AT SEVERAL HANDWASHING SINKS THROUGHOUT THE FACILITY: 1ST FLOOR BAR AREA, 1ST FLOOR REAR KITCHEN AREA (NEAR WAREWASHING AREA ENTRANCE), BASEMENT AREA MAIN KITCHEN, 1ST FLOOR COFFEE STATION. INSTRUCTED TO PROVIDE DISPOSABLE PAPER TOWELS FOR ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES. PERSON-IN-CHARGE PROVIDED PAPER TOWELS TO ALL HANDWASHING SINKS ON-SITE AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED SEVERAL HANDWASHING SINKS THROUGHOUT THE FACILITY MISSING HANDWASHING SIGNAGE: 1ST FLOOR BAR AREA, 1ST FLOOR REAR KITCHEN AREA (NEAR WAREWASHING AREA ENTRANCE), 1ST FLOOR COFFEE STATION. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED SEVERAL COLD-HOLDING UNITS IN THE 1ST FLOOR MAIN KITCHEN AREA MISSING INTERNAL AMBIENT AIR THERMOMETERS. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER FOR EACH COLD-HOLDING UNIT USED TO STORE TCS FOOD IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION AND MAINTAIN AT ALL TIMES.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED SEVERAL BULK DRY FOOD CONTAINERS IN THE BASEMENT KITCHEN AREA MISSING ADEQUATE FOOD LABELING. INSTRUCTED TO LABEL ALL BULK FOOD CONTAINERS WITH THE COMMON NAME OF THE FOOD AND MAINTAIN.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED MULTI-USE TUPPERWARE CONTAINERS AND BOWLS USED AS SCOOPS IN DRY FOOD STORAGE CONTAINERS IN THE 1ST FLOOR AND BASEMENT KITCHEN AREAS. INSTRUCTED TO REMOVE MULTI-USE UTENSILS AND REPLACE WITH UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION WHILE SCOOPING AND MAINTAIN.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD STORED IN OPEN-LID LINE COOLER AT THE REAR 1ST FLOOR KITCHEN AREA NEXT TO HANDSINK WITHOUT ADEQUATE PROTECTION FROM SPLASH CONTAMINATION. INSTRUCTED TO PROVIDE SPLASH GUARD AT HANDWASHING SINK OR OTHER ADEQUATE MEANS OF PREVENTING CONTAMINATION FROM HANDWASHING SINK SPLASH AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED MULTI-USE EQUIPMENT AND UTENSILS (PLATES, BOWLS) STORED UNCOVERED/NOT INVERTED ALONG THE TOP SHELF OF THE 1ST FLOOR KITCHEN PREP LINE. INSTRUCTED TO STORE MULTI-USE EQUIPMENT AND UTENSILS COVERED OR INVERTED TO PREVENT CONTAMINATION FROM THE ENVIRONMENT AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE FOLLOWING PLUMBING FIXTURES TO BE IN POOR REPAIR, BUT FUNCTIONAL: SMALL LEAK AT BASEMENT AREA 3-COMPARTMENT SINK DRAIN PLUMBING, SMALL LEAK AT BASEMENT AREA UTILITY SINK FAUCET PLUMBING. INSTRUCTED TO REPAIR OR REPLACE PLUMBING FIXTURES TO ELIMINATE LEAKS AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.

Base deductions−48 pts

Sep 23

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS WITHOUT EFFECTIVE HAIR RESTRAINTS DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE TRASH UNDERNEATH LARGE BLACK CABINETS ON FLOOR IN ROOM LEADING TO TRASH. INSTRUCTED TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING FOR NEW CITY OF CHICAGO CERTIFIED FOOD MANAGER. INSTRUCTED TO OBTAIN AS REQUIRED.

Base deductions−6 pts

Aug 23

Canvass InspectionFail

2 High1 Med3 Basic

6 total

69/100inspection score

−31 pts

High Priority (2)

−20 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED APPROXIMATELY 25 LBS OF SHELLSTOCK STORED INSIDE REACH IN COOLER IN BIN WITHOUT TAG/LABEL ATTACHED CONTAINING INFORMATION AS REQUIRED BY CODE. INSTRUCTED TO KEEP TAG ATTACHED UNTIL CONTAINER IS EMPTIED. MUST MAINTAIN. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED. PERSON IN CHARGE VOLUNTARILY DISCARDED SHELLSTOCK DURING TIME OF INSPECTION.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED VACCUUM PACKAGING MACHINE ON SITE (NOT IN USE) IN BASEMENT PREP KITCHEN ALONG WITH SUPPORTING EQUIPMENT (SEALING BAGS) AND SUPPLIES PRESENT. NO PRODUCT FOUND DURING INSPECTION AND NO HACCP/ VARIANCE ON SITE FOR REVIEW. INSTRUCTED PERSON IN CHARGE TO CONTACT CDPH FOR PRIOR APPROVAL FOR SUCH PROCESSES. UNIT TAGGED AND HELD FOR INSPECTION. PRIORITY FOUNDATION VIOLATION. #7-38-005. NO CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF PEST ACTIVITY ON PREMISE DURING TIME OF INSPECTION. NOTED APPROXIMATELY 28 SMALL BLACK LIVE FLIES ON WALLS AND EQUIPMENT IN FRONT PREP AREA, DINING AREA ON TABLES, FLYING THROUGHOUT BAR AND ON LIQUOR SERVICE WELL, ON EXTERIOR SURFACES OF DISH MACHINE AND IN PASTRY ROOM ON HEAVY EQUIPMENT. INSTRUCTED TO CONTACT PEST CONTROL FOR SERVICE. MUST ELIMINATE. PRIORITY FOUNDATION VIOLATION. 7-38-020 (A). CITATION ISSUED.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS WITHOUT EFFECTIVE HAIR RESTRAINTS DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE TRASH UNDERNEATH LARGE BLACK CABINETS ON FLOOR IN ROOM LEADING TO TRASH. INSTRUCTED TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING FOR NEW CITY OF CHICAGO CERTIFIED FOOD MANAGER. INSTRUCTED TO OBTAIN AS REQUIRED.

Base deductions−31 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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