What is Sofitel Chicago Magnificent Mile's health inspection score?

Sofitel Chicago Magnificent Mile has a SafeDine safety score of 75 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sofitel Chicago Magnificent Mile last inspected?

Sofitel Chicago Magnificent Mile was last inspected on June 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sofitel Chicago Magnificent Mile have?

Sofitel Chicago Magnificent Mile has 35 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sofitel Chicago Magnificent Mile safe to eat at?

Sofitel Chicago Magnificent Mile has a good safety record with a score of 75/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Sofitel Chicago Magnificent Mile serve?

Sofitel Chicago Magnificent Mile serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Sofitel Chicago Magnificent Mile

Name: Sofitel Chicago Magnificent Mile
Address: 20 E CHESTNUT ST, Chicago, 60611
Rating: 75

20 E CHESTNUT ST, Chicago

Last inspected 9mo ago

▲Improving

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0Good

American•Streeterville

Ranked #385 of 705 in StreetervilleBetter than 17% of american restaurants

Improving

6 inspections

Last: Jun 17, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

5.8

Avg Violations

10 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

Cross-contamination

Raw and cooked foods not properly separated

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

-25

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+39 pts

100

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

20 E CHESTNUT ST, Chicago, IL 60611

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Violation Timeline

Jun 2022

1 inspections

2 high priority

1 basic

Jun

Oct 2023

2 inspections

1 high priority

7 basic

May 2024

1 inspections

6 high priority

3 intermediate

10 basic

May

May 2025

1 inspections

1 intermediate

4 basic

Jun 2025

1 inspections

Jun

Inspection History

6 records on file

5 Canvass1 Canvass Re-Inspection

Jun 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

May 25

Canvass InspectionPass w/ Conditions

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED MILK HELD AT AN INADEQUATE TEMPERATURE OF 50 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 1/2 GALLON OF MILK ($2) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN PREP AREA WITH STAINS AND DEEP SCRATCHES INSTRUCTED MANAGER TO REPAIR OR REPLACE CUTTING BOARDS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED KETTLE POT IN KITCHEN TOO LARGE FOR DISH MACHINE/ 3 COMPARTMENT SINK AND UNABLE TO MOVE. INSTRUCTED MANAGER TO PROVIDE WRITTEN CLEAN IN PLACE PROCEDURE FOR SAID KETTLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTED STORAGE RACKS IN DRY STORAGE AREA. INSTRUCTED MANAGER TO REPAINT OR REPLACE DRY STORAGE RACKS.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORREECTED. REPORT #2594381 DATED MAY 10 2024 INSTRUCTED FACILITY TO: #60 CLEAN INTERIOR OF ICE MACHINE AND EXTERIOR OF STAFF SODA MACHINE. OBSERVED PINKISH BLACK BUILD UP ON INTERIOR OF ICE MACHINE AND SYRUP BUILD UP ON EXTERIOR OF SODA MACHINE. INSTRUCTED MANAGER TO ADDRESS PERVIOUS CORE VIOLATIONS. MANAGER CLEANED ICE MACHINE AND SODA MACHINE. PRIORITY FOUDNATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−13 pts

May 24

Canvass InspectionPass w/ Conditions

6 High3 Med10 Basic

19 total1 risk factor

0/100inspection score

−95 pts

High Priority (6)

−60 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLERS AND DISH WASHERS.OBSERVED MALE FOOD HANDLER TURNING HIS HAT AROUND WITH PLASTIC GLOVES ON AND THEN HANDLING FOOD TRAYS WITHOUT WASHING HANDS,THEN OBSERVED ANOTHER MALE EMPLOYEE HANDLING DIRTY DISHES AND THEN REMOVED CLEAN DISHES FROM DISH RACK WITHOUT WASHING HANDS AFTER HANDLING DIRTY TO CLEAN DISHES.MANAGER HAD EMPLOYEES TO WASH HANDS DURING INSPECTION. MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS BY A MALE EMPLOYEE SUCH AS REMOVING TOAST FROM THE TOASTER WITH HIS BARE HANDS AND PLACE IN A PAPER BAG TO BE SENT FOR ROOM SERVICE.INSTRUCTED MANAGER TO HAVE EMPLOYEES TO USE UTENSILS OR DELI PAPER TO HANDLE READY TO EAT FOODS. PRODUCT WAS DISCARDED BY EMPLOYEE DURING INSPECTION.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS AT HAND SINKS IN FRONT OF THE HOUSE BEVERAGE BAR,LE BAR,BANQUETS TOILET ROOMS FOR MEN'S & WOMEN'S,CUSTOMERS MEN'S & WOMEN'S ON 2ND. FL.MUST PROVIDE AND MAINTAIN.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HOT RUNNING WATER TEMPERATURES AT HAND SINKS IN BANQUETS TOILETROOMS WOMEN'S AT 65.1F,89.6F,93.7F AND 1ST SINK NOT OPERABLE AND MEN'S AT 83.9F & 89.6F.2ND FL. CUSTOMERS MEN'S 96.1F & 96.3F AND WOMEN'S 92.3F LAST RIGHT SIDE SINK.MUST HAVE HOT RUNNING WATER AT 100.0F .MUST REPAIR AND MAINTAIN.(PRIORITY 7-38-030(C)(CITATION ISSUED)HOT RUNNING WATER HAS BEEN RESTORED AT HAND SINKS AT 1:45 P.M.(COS)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST REPAIR OR REPLACE LEAKY FAUCET AT HAND WASHING SINK IN DISH MACHINE WASHING AREA MAIN KITCHEN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED HIGH TEMPERATURE DISH WASHING MACHINE BEING USED AND FINAL RINSE SANITIZING AT 160.0F MUST HAVE AT 180.0F. ENGINEER ARRIVED ON SITE AND MADE ADJUSTMENTS AND NOW FINAL RINSE IS AT 189.0F.MUST MONITOR & MAINTAIN.ALSO,OBSERVED IMPROPER SANITIZING OF MULTI-USE UTENSILS AT 3- COMPARTMENT SINK OBSERVED MANUEL WAREWASHING SANITIZING SOLUTION AT 0.0 PPM'S WHILE DISHES ARE BEING WASHED BY MALE EMPLOYEE.MANAGER HAD EMPLOYEE TO DRAIN SINK AND SET UP AGAIN WITH PROPER SANITIZER THAT IS AT 300 PPM'S AT THIS TIME. (COS)(PRIORITY 7-38-025)(CITATION ISSUED)

Intermediate (3)

−15 pts

36THERMOMETERS PROVIDED & ACCURATE−5
MUST PROVIDE A THERMOMETER FOR BANQUET PREP COOLER.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS AND SQUEEZE BOTTLES WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN DRY FOOD STORAGE AND PREP AREAS.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A GAP ALONG BOTTOM OF ENTRY/EXIT DOOR IN LE BAR AREA MUST MAKE DOOR TIGHT FITTING.

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST ELEVATE FOOD PRODUCT OFF OF FLOOR IN PASTRY WALK IN FREEZER.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT MULTI-USE UTENSILS IN HALLWAY DISH STORAGE AREA SHELVING UNITS.
46GLOVES USED PROPERLY−2
OBSERVED IMPROPER USAGE OF PLASTIC GLOVES BY EMPLOYEE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN 2ND FL BEVERAGE STORAGE AREA,CHEF WALK IN FREEZER,PASTRY WALK IN COOLER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE LOOSE DOOR HANDLE IN FRONT LINE BAR AREA BEVERAGE COOLER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM 1ST FL. MAIN KITCHEN-INTERIOR PARTS AND PANEL OF ICE MACHINE,FRYER AND SHELVING UNITS.CAFETERIA/BANQUET-ROLLING CART.LE BAR- EXTERIOR OF CABINETS.STAFF CAFETERIA-SODA MACHINE AND DRIP TRAY.BANQUET KITCHEN-COUNTER TOP,INTERIOR PARTS AND PANEL OF ICE MACHINE & CALCIUM BUILD UP ON SPRAYER AT SCRAPE SINK,WALK IN COOLER-SHELVING UNITS & FAN GUARDS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST REPAIR OR REPLACE LEAKY PIPE AT 3- COMPARTMENT SINK IN MAIN KITCHEN.CAFETERIA/BANQUET-1- COMPARTMENT SINK LEAKY FAUCET.BANQUET KITCHEN-1- COMPARTMENT LEAKY FAUCET.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE LOOSE WALL PANEL IN HALLWAY.1ST FLOOR MAIN KITCHEN-GROUT FLOOR UNDER DISH MACHINE.PASTRY-GROUT FLOOR UNDER 3- COMPARTMENT SINK.LE BAR-DAMAGED WALL BASE AT HOST AREA.BANQUET KITCHEN-LOOSE CAULKING AT HOOD OF COOKING EQUIPMENT,FLOOR TRIM IN WALK IN COOLER.DRY FOOD STORAGE AREA- DAMAGED FLOOR TILES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN FOOD DEBRIS AND LIQUIDS FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT ALL PREP AREAS,DISH WASHING AREAS, BAR AREAS,WALK IN COOLERS AND FREEZERS INCLUDING FLOOR DRAINS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST REPLACE DIM LIGHTING AT HOOD OF COOKING EQUIPMENT IN CAFETERIA/BANQUET.

Base deductions−95 pts

Risk factor bonus (1× +5)−5 pts

Oct 23

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED PREP AREA TABLES IN REAR WITH RUSTY SHELVES, INSTRUCTED TO REPAIR AND MAINTAIN SMOOTH AND EASILY CLEANABLE SURFACES.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED DUMP SINK LOCATED IN BAR ATTACHED TO DINING ROOM IN DISREPAIR, INSTRUCTED TO REPAIR AND MAINTAIN SYSTEM IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS THROUGHOUT CAFETERIA WITH DRIED EXCESSIVE FOOD DEBRIS UNDERNEATH HEAVY EQUIPMENT, INSTRUCTED TO REMOVE AND MAINTAIN

Base deductions−6 pts

Oct 23

Canvass InspectionFail

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED IN USE HIGH TEMPERATURE DISH MACHINE NOT PROPERLY WASHING AND RINSING DURING TIME OF INSPECTION. NOTED WASH TEMPERATURE @ 133.0F AND FINAL RINSE @ 149F. INSTRUCTED TO DISCONTINUE USE OF MACHINE UNTIL PROPERLY WASHING, RINSING AND SANITIZING AS REQUIRED BY CODE. PRIORITY VIOLATION. #7-38-025. CITATION ISSUED.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED PREP AREA TABLES IN REAR WITH RUSTY SHELVES, INSTRUCTED TO REPAIR AND MAINTAIN SMOOTH AND EASILY CLEANABLE SURFACES.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED IN USE HIGH TEMPERATURE DISH MACHINE LOCATED IN PREP AREA/DISHWASHING AREA 3rd FLOOR WASH TEMPERATURE GAUGE IN DISREPAIR. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION TO ENSURE PROPER WASHING OF UTENSILS, GLASSWARE. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED DUMP SINK LOCATED IN BAR ATTACHED TO DINING ROOM IN DISREPAIR, INSTRUCTED TO REPAIR AND MAINTAIN SYSTEM IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS THROUGHOUT CAFETERIA WITH DRIED EXCESSIVE FOOD DEBRIS UNDERNEATH HEAVY EQUIPMENT, INSTRUCTED TO REMOVE AND MAINTAIN.

Base deductions−18 pts

Jun 22

Canvass InspectionPass 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
No hot running water at pastry kitchen hand wash sink, water temp at 73f. instructed to provide 100f minimum water temp for all hand wash sinks. Priority violation 7-38-030(c).
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
Mildew and mold like substance noted on ice maker interior surface of 3rd floor banquets kitchen/staging. Instructed manager to clean and maintain all ice makers. Priority foundation violation 7-38-005.

Basic (1)

−2 pts

52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
Condensation noted on walk-in cooler cold lines where insulation tape is damaged, Instructed to repair to prevent drippings.

Base deductions−22 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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