What is Aster Hall's health inspection score?

Aster Hall has a SafeDine safety score of 84 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Aster Hall last inspected?

Aster Hall was last inspected on September 18, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Aster Hall have?

Aster Hall has 40 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Aster Hall safe to eat at?

Aster Hall has a good safety record with a score of 84/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Aster Hall

Name: Aster Hall
Address: 900 N MICHIGAN AVE, Chicago, 60611
Rating: 84

900 N MICHIGAN AVE, Chicago

Last inspected 8mo ago

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0Good

Streeterville

Ranked #332 of 713 in Streeterville

Improving

7 inspections

Last: Sep 18, 2025

medium confidence

Directions Order

Inspections

14%

Clean Rate

5.7

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

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

-26

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+8 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 74/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (84/100) 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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900 N MICHIGAN AVE, Chicago, IL 60611

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Violation Timeline

Jul 2022

1 inspections

1 high priority

1 intermediate

5 basic

Jul

Dec 2022

1 inspections

Feb 2023

1 inspections

2 high priority

3 basic

Feb

Jun 2023

1 inspections

1 high priority

3 intermediate

5 basic

Jun 2024

2 inspections

2 high priority

1 intermediate

12 basic

Jun

Sep 2025

1 inspections

1 high priority

3 basic

Inspection History

7 records on file

4 Canvass2 Canvass Re-Inspection1 Complaint

Sep 25

Canvass InspectionLatestPass w/ Conditions

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED DISH MACHINE PROVIDING A FINAL UTENSIL SURFACE TEMPERATURE OF 155 F. INSTRUCTED MANAGER TO ENSURE ALL HOT WATER DISH MACHINES PROVIDE A UTENSIL SURFACE TEMPERATURE OF 160 F. DISH MACHINE TAGGED. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED LARGE KETTLES IN KITCHEN. KETTLES CANNOT BE MOVED TO DISH AREA. INSTRUCTED MANAGER TO CREATE WRITTEN CLEAN IN PLACE PROCEEDURE FOR WASHING, RINSING, AND SANITIZING DISHES.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK AT BOTTOM OF DISH MACHINE NEAR FORMER SOUP PREP AREA. INSTRUCTED MANAGER TO REPAIR LEAK.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED 1 OF 4 SINKS IN WOMEN'S AND MEN'S ROOM WITH NO WATER; OBSERVED 2 OF 4 SINKS IN MEN'S TOILET ROOM REACHING A MAXIMUM HOT WATER TEMPERATURE OF 78 F. INSTRUCTED MANAGER TO ENSURE ALL HAND WASHING SINKS HAVE HOT WATER WITH A MINIMUM TEMPERATURE OF 100 F.

Base deductions−16 pts

Jun 24

Canvass Re-Inspection InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED SOME USE OF MILK CRATES FOR ELEVATION THROUGHOUT THE KITCHEN AREA, DRY STORAGE, REAR PREP, WALK-IN COOLERS, AND JUICE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE FOOD DEBRIS BEHIND AND UNDER COOKING EQUIPMENT, INSTRUCTED TO CLEAN AND MAINTAIN SAID AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE CEILING TILES AND THE CEILING FAN THRPOUGHOUT ALL FOOD PREP AREA WITH DIRT/DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE AMOUNT OF DUST ON WALK-IN COOLER FANS IN PASTRY DEPARTMENT, INSTRUCTED TO CLEAN AND MAINTAIN
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST AND GREASE DEBRIS ON HOOD SYSTEM, INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−10 pts

Jun 24

Canvass InspectionFail

2 High1 Med7 Basic

10 total

61/100inspection score

−39 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MEASURED WATER AT HANDSINKS IN NORTH SIDE PREP AND 6TH FLOOR REAR PREP AT IMPROPER TEMPERATURE. WATER TEMPERATURE VARIED BETWEEN 87.8F-90.5F AT VARIOUS HANDSINKS THROUGHOUT. FACILITY MUST PROVIDE WATER OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. FACILITIES ENGINEERING WAS ON SIGHT AND NOW HANDSINKS ARE AT 100F. PRIORITY VIOLATION 7-38-030 (C) CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED EXCESSIVE BLACK AND PINK SLIMY SUBSTANCE BUILD UP ON INSIDE INTERIOR PANEL OF ICE MACHINE AND DRIPPING ONTO ICE FOR HUMAN CONSUMPTION ON 5TH AND 6TH FLOOR. MUST REMOVE BUILD UP, CLEAN, AND SANITIZE. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED

Intermediate (1)

−5 pts

21PROPER HOT HOLDING TEMPERATURES−5
FOUND TCS FOOD AT IMPROPER TEMPERATURE: 5# OF COOKED CHICKEN AT TEMP OF 101.6F; 2# OF COOKED FALAFEL AT TEMP OF 110.7F, MENTIONED PRODUCTS WERE IN HOT HOLDING AND SELF SERVE HOT AREA. FOOD DISCARDED AND DENATURED BY EMPLOYEE. 7POUNDS, $65.00 VALUE PRIORITY VIOLATION:7-38-005, CITATION ISSUED.

Basic (7)

−14 pts

43IN-USE UTENSILS: PROPERLY STORED−2
UTENSILS STORED IN STAGNANT WATER AT JUICE/COFFEE STATION. STORE IN-USE UTENSILS: 1) IN THE FOOD WITH THE HANDLE UP AND OUT OF THE FOOD ITEM; 2) STORED ON A CLEAN AND SANITIZED SIRFACE; 3) IN RUNNING WATER; 4) IN CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED WET DELI CUPS STACKED TOGETHER, INSTRUCTED TO AIR DRY ALL EQUIPMENT BEFORE STACKING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED SOME USE OF MILK CRATES FOR ELEVATION THROUGHOUT THE KITCHEN AREA, DRY STORAGE, REAR PREP, WALK-IN COOLERS, AND JUICE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE AMOUNT OF DUST ON WALK-IN COOLER FANS IN PASTRY DEPARTMENT, INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE CEILING TILES AND THE CEILING FAN THRPOUGHOUT ALL FOOD PREP AREA WITH DIRT/DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE FOOD DEBRIS BEHIND AND UNDER COOKING EQUIPMENT, INSTRUCTED TO CLEAN AND MAINTAIN SAID AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST AND GREASE DEBRIS ON HOOD SYSTEM, INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−39 pts

Jun 23

Complaint InspectionPass w/ Conditions

1 High3 Med5 Basic

9 total

65/100inspection score

−35 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED IN USE HIGH TEMPERATURE DISH MACHINE LOCATED IN SOUTH PREP AREA NOT PROPERLY SANITIZING DURING TIME OF INSPECTION. NOTED FINAL RINSE 125F. OBSERVED IN USE HIGH TEMPERATURE DISH MACHINE LOCATED ON NORTH SIDE DISHWASHING AREA NOT WASHING AT REQUIRED WASH TEMPERATURE, NOTED WASH TEMPERATURE @ 135.0F. INSTRUCTED MANAGER TO DISCONTINUE USE OF BOTH MACHINES AND REPAIR TO REQUIRED SANITIZING AND WASH TEMPERATURES. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED.

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING FOODS @ IMPROPER COLD HOLDING TEMPERATURES DURING TIME OF INSPECTION ALL STORED INSIDE IN WALK IN COOLER, UNITS LOCATED IN SERVICE PREP/CUSTOMER PICKUP AREAS, DAIRY REFRIGERATION UNIT IN COFFEE/SMOOTHIE PREP, AND COLD HOLD UNIT IN SELF SERVE SALAD BAR PREP. TCS FOOD ITEMS AND TEMPERATURES ARE AS FOLLOWS.., 2 GALLONS OF WHOLE MILK @ 52.0F, OPENED QUART ALMOND MILK @ 53.4F, 1 QUART OPENED OATMILK @ 56.6F, 2 LBS YOGURT @ 49.1F, 2 LBS PREPARED TUNA @46.8F, 3 AND HALF DOZEN HARD BOILED EGGS @51.0F, 3 LBS COOKED CHICKEN BREAST @ 56.1F, 2 LBS MARINATED GINGER TOFU @ 51.5F, FARRO MARINATED WITH CHOPPED TOMOATES @48.5F, COOKED PASTOR PORK @ 60F. INSTRUCTED TO HOLD ALL COLD TCS FOODS @ 41F OR BELOW AND MAINTAIN. PERSON IN CHARGE VOLUNTARILY DISCARDED ALL SAID ITEMS DURING THIS TIME. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.
23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED VARIOUS TCS FOODS (CHICKEN, HUMMUS, SALADS, PORK, SAUCES, STORED INSIDE REFRIGERATION UNITS THROUGHOUT ALL PREP AREAS AS WELL AS INSIDE OF ALL WALK IN COOLERS WITHOUT LABELS. INSTRUCTED TO PROVIDE DISCARD DATES FOR ALL READY TO EAT, TCS FOODS PREPARED ON PREMISE AND HELD FOR MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER INSIDE NORTH SIDE PREP COFFEE PREP DAIRY COOLER. INSTRUCTED TO PROVIDE.

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS WITHOUT EFFECTIVE HAIR RESTRAINTS. INSTRUCTED TO PROVIDE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED SOILED WIPING CLOTHS AIR DRYING ON PREP AREA TABLES IN ALL PREP AREAS. INSTRUCTED TO STORE IN SANITIZING BUCKET AT LEAST 50 PPM IN BETWEEN USES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED EGG, MILK, SALT MIXTURE LOCATED IN BAKERY WALK IN COOLER STORED INSIDE NON-FOOD GRADE SPRAY BOTTLE. INSTRUCTED TO PROVIDE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED 3 COMPARTMENT SINK LOCATED IN NOTH SIDE PREP AREA PIPING UNDERNEATH LEAKING AND POOLING ON TO FLOOR DURING TIME OF INSPECTION, ALSO NOTED HIGH TEMPERATURE DISH MACHINE LOCATED IN SOUTH SIDE PREP AREA LEAKING UNDERNEATH MACHINE WITH LARGE BULK CONTAINER CAPTURING SAID WATER. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED GREASE RECEPTACLE WITH ENCRUSTED GREASE DEBRIS, INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−35 pts

Feb 23

Canvass InspectionPass w/ Conditions

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
High temp dish machine not sanitizing at final rinse, 137f final rinse temperature, machine was being used during inspection. instructed manager to provide proper final rinse temperature. Priority violation 7-38-025.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
Facility makes sushi on site with no lab test or Ph meter for sushi rice acidity. instructed manager to obtain a Ph meter or a lab test for sushi rice. No citation issued. Rice was being cooked during inspection.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
Food handler with long beard not wearing beard restraint, instructed to wear.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Deli cups not air dried after wash, instructed to air dry all multi-use utensils.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
Heavy dust build-up noted on walk-in cooler fan cover at pastry south. instructed to clean and maintain.

Base deductions−26 pts

Dec 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 22

Canvass InspectionFail

1 High1 Med5 Basic

7 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
Improper cooling method for TCS foods, found said foods held in tight fitting lids in 10lbs container, Instructed mgr to cool down TCS food in small shallow containers, loosely covered to facilitate cooling down process. Priority foundation violation 7-38-005.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
TCS food held at improper temperature, found 2 containers 10lbs each of meat sauce held at temp ranging between 48.3-50.2f, containers kept in walking cooler from a day before. Instructed to hold cold TCS foods at 41f or lower, Priority violation 7-38-005. food discarded valued at $120.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
refer to violation #60.
43IN-USE UTENSILS: PROPERLY STORED−2
disposable food container stored improperly facing up, not covered, Instructed to turn upside down or keep covered.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
refer to violation # 60.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
loose wires noted on food strainer, instructed to use only sound utensils.
60PREVIOUS CORE VIOLATION CORRECTED−2
previous core violations not corrected from report #2549395 date -2/4/22 for violation # 30( Sneeze guard too short at self service salad bar line. open ready-to-eat food container not protected from customer contamination. instructed to extend the food shield for proper protection) violation #44(clear deli cups not air dried after washing, instructed to air dry all multi-use utensils after washing.) Instructed manager to correct core violations within given time frame Priority foundation violation 7-42-090.

Base deductions−25 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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