What is Hotel Zachary's health inspection score?

Hotel Zachary has a SafeDine safety score of 54 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 Zachary last inspected?

Hotel Zachary was last inspected on February 11, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hotel Zachary have?

Hotel Zachary has 43 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hotel Zachary safe to eat at?

Hotel Zachary has a safety score of 54/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Hotel Zachary serve?

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

Official Health Record

Hotel Zachary

Name: Hotel Zachary
Address: 3630 N CLARK ST, Chicago, 60613
Rating: 54

3630 N CLARK ST, Chicago

Data may be outdated — inspected 2/11/2025

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0Fair

American•Lakeview

Ranked #775 of 979 in LakeviewBetter than 17% of american restaurants

Improving

5 inspections

Last: Feb 11, 2025

low confidence

Directions Order

Inspections

Clean Rate

8.6

Avg Violations

14 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

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-46

Final Score

Impact Breakdown

High Priority

-11 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+22 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

3630 N CLARK ST, Chicago, IL 60613

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Violation Timeline

Jan 2023

2 inspections

10 high priority

6 basic

Jan

Mar 2024

2 inspections

3 high priority

4 intermediate

16 basic

Feb 2025

1 inspections

1 high priority

3 basic

Feb

Inspection History

5 records on file

3 Canvass1 Canvass Re-Inspection1 Recent Inspection

Feb 25

Canvass InspectionLatestPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS IN THE EMPLOYEES AND CUSTOMERS WASHROOMS. MUST PROVIDE AND MAINTAIN.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOPS STORED ON TOPNOF ICE BIN IN FRONT BAR AREA. MUST PROPERLY STORE ICE SCOOP IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESS DUST BUILD UP CEILING VENTILATION VENT IN FRONT SERVICE STATION AREA. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILD UP ON WALLS BEHIND ICE MACHINES LOCATED IN FRONT KITCHEN FOOD PREP AREA AND WALLS IN FRONT SERVING STATION AREA. MUST CLEAN AND MAINTAIN.

Base deductions−16 pts

Mar 24

Canvass Re-Inspection InspectionPass

1 High2 Med8 Basic

11 total

64/100inspection score

−36 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED MISSING HANDWASHING SINK SIGNAGE AT BAR AREA HANDWASHING SINKS. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS AND MAINTAIN.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED INOPERABLE EXTRERNAL THERMOMETER AT THE WALK-IN FREEZER AND KITCHEN AREA UPRIGHT COOLER. INSTRUCTED TO PROVIDE OPERATIONAL THERMOMETERS FOR ALL EQUIPMENT USED TO STORE TCS FOOD AND MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK DRY FOOD CONTAINERS IN KITCHEN AREA MISSING ADEQUATE FOOD LABELING. INSTRUCTED TO PROVIDE LABELS WITH THE COMMON NAME OF THE FOOD ITEM FOR ALL FOOD STORAGE CONTAINERS AND MAINTAIN.

Basic (8)

−16 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLER EMPLOYEES IN THE KITCHEN AREA MISSING ADEQUATE BEARD RESTRAINTS. INSTRUCTED TO PROVIDE ADEQUATE BEARD RESTRAINTS FOR ALL EMPLOYEES REQUIRING BEARD RESTRAINTS AND MAINTAIN.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT ALL STORAGE AREAS MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED PEELING PLASTIC AS A MEANS OF PROTECTANT ON THE METAL SURFACES OF THE ICE MACHINE AND CARDBOARD COVERING LIQUOR STORAGE AREA SHELVES. INSTRUCTED TO REMOVE PLASTIC WRAP AND CARDBOARD TO ALLOW FOR ADEQUATE CLEANING OF UNDERLYING SMOOTH, EASILY-CLEANABLE SURFACES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED KITCHEN AREA 2-COMPARTMENT SINK FAUCET LEAKING AND IN POOR REPAIR, AND OBSERVED UTILITY SINK DRAIN COVER IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE PLUMBING FIXTURES AND MAINTAIN IN GOOD REPAIR.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED SOME DEBRIS ON THE SURROUNDING AREA OF THE TRASH COMPACTORS. MUST MAINTAIN CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FOLLOWING PHYSICAL FACILITIES TO BE SOILED: SOIL AND DEBRIS BEHIND WATER TANK IN LIQUOR STORAGE AREA, SOIL AND GREASE ON FLOOR BENEATH SHELVES IN THE WALK-IN BEER COOLER, SOIL ON FLOOR AND FLOOR DRAIN BENEATH DISH MACHINE IN KITCHEN AREA. INSTRUCTED TO CLEAN FACILITY FLOORS AND FIXTURES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND DEBRIS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED EMPLOYEE PERSONAL CLOTHING ITEM STORED IN KITCHEN AREA. INSTRUCTED TO RELOCATE EMPLOYEE PERSONAL CLOTHING ITEMS TO DESIGNATED EMPLOYEE STORAGE AREAS OR LOCKER ROOMS.

Base deductions−36 pts

Mar 24

Canvass InspectionPass w/ Conditions

2 High2 Med8 Basic

12 total

54/100inspection score

−46 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED MISSING HANDWASHING SINK SIGNAGE AT BAR AREA HANDWASHING SINKS. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW-TEMPERATURE CHLORINE CHEMICAL DISH MACHINE AT BAR AREA AT IMPROPER SANITIZER CONCENTRATION OF 0.0 PPM. INSTRUCTED TO REPAIR OR REPLACE EQUIPMENT TO PROVIDE ADEQUATE SANITIZER CONCENTRATION. EQUIPMENT TAGGED FOR INSPECTION ON-SITE. FACILITY MUST CEASE USE OF WAREWASHING EQUIPMENT UNTIL ADEQUATE SANITIZER IS DISPENSED AND C.D.P.H IS NOTIFIED FOR REINSPECTION. PRIORITY VIOLATION. 7-38-025 CITATION ISSUED.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED INOPERABLE EXTRERNAL THERMOMETER AT THE WALK-IN FREEZER AND KITCHEN AREA UPRIGHT COOLER. INSTRUCTED TO PROVIDE OPERATIONAL THERMOMETERS FOR ALL EQUIPMENT USED TO STORE TCS FOOD AND MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK DRY FOOD CONTAINERS IN KITCHEN AREA MISSING ADEQUATE FOOD LABELING. INSTRUCTED TO PROVIDE LABELS WITH THE COMMON NAME OF THE FOOD ITEM FOR ALL FOOD STORAGE CONTAINERS AND MAINTAIN.

Basic (8)

−16 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLER EMPLOYEES IN THE KITCHEN AREA MISSING ADEQUATE BEARD RESTRAINTS. INSTRUCTED TO PROVIDE ADEQUATE BEARD RESTRAINTS FOR ALL EMPLOYEES REQUIRING BEARD RESTRAINTS AND MAINTAIN.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT ALL STORAGE AREAS MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED PEELING PLASTIC AS A MEANS OF PROTECTANT ON THE METAL SURFACES OF THE ICE MACHINE AND CARDBOARD COVERING LIQUOR STORAGE AREA SHELVES. INSTRUCTED TO REMOVE PLASTIC WRAP AND CARDBOARD TO ALLOW FOR ADEQUATE CLEANING OF UNDERLYING SMOOTH, EASILY-CLEANABLE SURFACES.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED KITCHEN AREA 2-COMPARTMENT SINK FAUCET LEAKING AND IN POOR REPAIR, AND OBSERVED UTILITY SINK DRAIN COVER IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE PLUMBING FIXTURES AND MAINTAIN IN GOOD REPAIR.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED SOME DEBRIS ON THE SURROUNDING AREA OF THE TRASH COMPACTORS. MUST MAINTAIN CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FOLLOWING PHYSICAL FACILITIES TO BE SOILED: SOIL AND DEBRIS BEHIND WATER TANK IN LIQUOR STORAGE AREA, SOIL AND GREASE ON FLOOR BENEATH SHELVES IN THE WALK-IN BEER COOLER, SOIL ON FLOOR AND FLOOR DRAIN BENEATH DISH MACHINE IN KITCHEN AREA. INSTRUCTED TO CLEAN FACILITY FLOORS AND FIXTURES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND DEBRIS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED EMPLOYEE PERSONAL CLOTHING ITEM STORED IN KITCHEN AREA. INSTRUCTED TO RELOCATE EMPLOYEE PERSONAL CLOTHING ITEMS TO DESIGNATED EMPLOYEE STORAGE AREAS OR LOCKER ROOMS.

Base deductions−46 pts

Jan 23

Recent Inspection InspectionPass w/ Conditions

5 High3 Basic

8 total1 risk factor

39/100inspection score

−56 pts

High Priority (5)

−50 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO SOAP AT THE BAR HAND WASH SINK. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO PAPER TOWELS AT BAR HAND WASH SINK. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION #7-38-030(C). CITATION ISSUED. CONSOLIDATED WITH ABOVE CITATION.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED UPPER COMPARTMENT OF ICE MACHINE NOT CLEANED. INSTRUCTED TO CLEAN, MONITOR AND MAINTAIN.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AND CUPS TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED DUCKTAPE USED TO WRAP AROUND THE LEAKING SPRAYER NOZZLE. INSTRUCTED TO REMOVE THE DUCKTAPE, REPAIR AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−56 pts

Risk factor bonus (1× +5)−5 pts

Jan 23

Canvass InspectionPass w/ Conditions

5 High3 Basic

8 total1 risk factor

39/100inspection score

−56 pts

High Priority (5)

−50 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO SOAP AT THE BAR HAND WASH SINK. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO PAPER TOWELS AT BAR HAND WASH SINK. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION #7-38-030(C). CITATION ISSUED. CONSOLIDATED WITH ABOVE CITATION.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED UPPER COMPARTMENT OF ICE MACHINE NOT CLEANED. INSTRUCTED TO CLEAN, MONITOR AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AND CUPS TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED DUCKTAPE USED TO WRAP AROUND THE LEAKING SPRAYER NOZZLE. INSTRUCTED TO REMOVE THE DUCKTAPE, REPAIR AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−56 pts

Risk factor bonus (1× +5)−5 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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