What is Hilton O'hare's health inspection score?

Hilton O'hare has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hilton O'hare last inspected?

Hilton O'hare was last inspected on July 11, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hilton O'hare have?

Hilton O'hare has 41 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hilton O'hare safe to eat at?

Hilton O'hare has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Hilton O'hare serve?

Hilton O'hare serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Hilton O'hare

Name: Hilton O'hare
Address: 11601 W TOUHY AVE, Chicago, 60666
Rating: 83

11601 W TOUHY AVE, Chicago

Last inspected 10mo ago

▲Improving

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0Good

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 22% of american restaurants

Improving

8 inspections

Last: Jul 11, 2025

medium confidence

Directions Order

Inspections

13%

Clean Rate

5.1

Avg Violations

11 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

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+16 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 79/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (83/100) 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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11601 W TOUHY AVE, Chicago, IL 60666

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Violation Timeline

Oct 2022

1 inspections

Oct

Nov 2023

2 inspections

2 high priority

2 intermediate

9 basic

Jun 2024

2 inspections

1 high priority

4 intermediate

9 basic

Jun

Jan 2025

2 inspections

3 high priority

1 intermediate

8 basic

Jul 2025

1 inspections

2 basic

Jul

Inspection History

8 records on file

5 Canvass3 Canvass Re-Inspection

Jul 25

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED 2 CUTTING BOARDS ON MAIN PREP LINE COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED 2 LOW BOY COOLERS ON MAIN PREP LINE WITH MISSING COVERS OVER TOP PORTION OF COOLERS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN LIDS ON COOLERS.

Base deductions−4 pts

Jan 25

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE DISH WASHING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS AT THE KITCHEN PREP AREA. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED A SLIMY AND GREY SUBSTANCE INSIDE THE SODA GUN DISPENSER AT THE BAR. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN FLOORS, AND FLOOR DRAINS ESPECIALLY AT THE DISH WASHING AREA, THE BAR AND THE MIDDLE PREP AREA AT THE KITCHEN.

Base deductions−8 pts

Jan 25

Canvass InspectionPass w/ Conditions

3 High1 Med4 Basic

8 total

57/100inspection score

−43 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO SOAP AT THE HANDWASHING SINKS AT THE KITCHEN AND THE BAR. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. MANAGER IMMEDIATELY HAD EMPLOYEES REPLACE THE HANDSOAP.PRIORITY FOUNDATION VIOLATION #7-38-030(C).
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO PAPER TOWELS AT THE BAR HAND WASHING SINK. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL TIMES. MANAGER IMMEDIATELY HAD EMPLOYEE PUT PAPER TOWELS AT THE SINK. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED. CONSOLIDATED WITH THE ABOVE VIOLATION.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW TEMPERATURE DISH WASHING MACHINE AT THE BAR 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. DISH WASHING MACHINE IS NOT IN USE AT THIS TIME OF INSPECTION. PRIORITY VIOLATION #7-38-025. NO CITATION ISSUED

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE REFRIGERATION UNIT TO BE IMPROPER:-MEAT SAUCE 56.1F, CALAMARI MARINARA 48F, CHICKEN 47F, MAC & CHEESE 48.7F/50F, POTATOES 47.3F, EGG WHITE 64.3F, PASTA 54.1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 32 LBS OF PRODUCTS WORTH $98.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE DISH WASHING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS AT THE KITCHEN PREP AREA. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED A SLIMY AND GREY SUBSTANCE INSIDE THE SODA GUN DISPENSER AT THE BAR. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN FLOORS, AND FLOOR DRAINS ESPECIALLY AT THE DISH WASHING AREA, THE BAR AND THE MIDDLE PREP AREA AT THE KITCHEN.

Base deductions−43 pts

Jun 24

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 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 TO PREVENT DUST ACCUMULATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY THROUGHOUT THE DISH WASHING AREA, UNDERNEATH COOKING STOVE AND THE BAR INCLUDING THE DIRTY FLOOR DRAIN. MUST CLEAN AND SAINTIZE ALL AFFECTED AREAS WITH THE FLYING INSECTS.

Base deductions−4 pts

Jun 24

Canvass InspectionFail

1 High4 Med7 Basic

12 total

56/100inspection score

−44 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT HANDWASHING SINK IN THE REAR WAREWASHING AREA IN CAFFE MERCATO, NO PAPER TOWELS AT THE HAND WASHING SINK AT THE PREP LINE OF THE RESTAURANT AND NO PAPER TOWELS AT THE HAND WASHING SINK OF THE BAR. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL HANDWASHING SINKS ARE SUPPLIED WITH PAPER TOWELS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030 (C). CITATION ISSUED. EMPLOYEE PROVIDED PAPER TOWELS FOR HANDWASHING SINK DURING INSPECITON.

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
NOTED TEMPERATURE OF SAUSAGES AT THE HOT BUFFET SERVING LINE TO BE IMPROPER AT 120.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 3 LBS OF PRODUCTS WORTH $5, THROUGH DENATURING PROCESS. NO TEMPERATURE LOG ON SITE AT THE TIME OF INSPECTION. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVING LINE COOLERS TO BE IMPROPER:-EGGS 56F, SLICED TOMATOES 46.5F, CUT LETTUCE 49F, CORN BEEF 46F,CHEESE 45.1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $75.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED. CONSOLIDATED WITH THE ABOVE VIOLATION.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO METAL STEM THERMOMETER FOR TAKING INTERNAL TEMPERATURES OF HOT AND COLD TCS FOODS ONSITE AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A METAL STEM THERMOMETER FOR CHECKING INTERNAL TEMPERATURES OF HOT AND COLD TCS FOODS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.111 NOTED OVER 20 FLYING INSECTS ON WALL, SHELVES, CEILING AND EQUIPMENT AT THE BAR. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS, ELIMINATE PEST ACTIVITY. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND HAVE PREMISES TREATED. PRIORITY FOUNDATION #7-38-020(A). CITATION ISSUED.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED INDIVIDUAL TO-GO DISPOSABLE CONTAINERS WITH NO HANDLE USED FOR SCOOPING SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BOXED FOOD ITEMS BEING STORED ON FLOOR IN REAR DRY STORAGE AREA IN CAFFE MERCATO. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD SIX INCHES FROM FLOOR ON RAISED SHELVING UNITS AND MAINTAIN.
41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
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 TO PREVENT DUST ACCUMULATION.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL SANITIZING TEST STRIPS FOR THE THREE-COMPARTMENT SINK IN THE REAR WAREWASHING AREA OF ANDIAMO'S. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE THE APPROPRIATE CHEMICAL SANITIZING TEST STRIPS FOR THE CHEMICAL SANITIZER THAT WILL BE USED FOR THE THREE-COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY THROUGHOUT THE DISH WASHING AREA, UNDERNEATH COOKING STOVE AND THE BAR INCLUDING THE DIRTY FLOOR DRAIN. MUST CLEAN AND SAINTIZE ALL AFFECTED AREAS WITH THE FLYING INSECTS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED OPEN SEEMS ON COVING OF THE REAR STORAGE OF THE BAR. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−44 pts

Nov 23

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13--OBSERVED EXPIRED FOOD HANDLER CERTIFICATES PROVIDED ON THE PREMISES.MUST SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13--OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−4 pts

Nov 23

Canvass InspectionFail

2 High2 Med7 Basic

11 total

56/100inspection score

−44 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND PAPER TOWELS OR HAND DRYING DEVICE AT HAND WASHING SINK IN THE MAIN KITCHEN PREP AREA/DISHWASHING AREA/BAR AREA.INSTRUCTED TO PROVIDE AND MAINTAIN HAND PAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C).
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS IN REAR DRY STORAGE ROOM WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM. (SALT, SUGAR, FLOUR ETC).
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED GAP OPENING AT BOTTOM CENTER OF THE REAR EXIT DOUBLE DOORS NEAR THE KITCHEN PREP/DRY STORAGE ROOM.INSTRUCTED TO MAKE SAID DOORS TIGHT FITTING TO PREVENT PEST ENTRY AND MAINTAIN.

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS STORED ON SHELF IN THE DISHWASHING AREAS. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL SANITIZING TEST KIT TO TEST SANITIZER CONCENTRATION (DODECYLBENZENESULFONIC ACID/LACTIC ACID) AT THE DISHWASHING 3-COMPARTMENT SINK.INSTRUCTED FACILITY THAT TEST STRIPS MUST BE ON SITE AT ALL TIMES.INSTRUCTED TO COMPLY AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE GREASE BUILDUP INSIDE OF THE DEEP FRYERS IN THE MAIN KITCHEN PREP AREA AND INTERIOR GLASS COOLER AT THE BAR AREA WITH DEBRIS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRTY FLOORS WITH SPILLED DEBRIS IN THE DRY STORAGE ROOM AND IN THE WALK-IN-COOLER LOCATED BEHIND THE BAR AREA.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS AT THE KITCHEN EXHAUST HOODS ABOVE THE STOVE/OVENS AND ABOVE THE KETTLE UNITS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES PROVIDED ON THE PREMISES.MUST SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−44 pts

Oct 22

Canvass InspectionCleanPass

No violations

100/100inspection score

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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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