What is Renaissance Chicago O'hare Hotel's health inspection score?

Renaissance Chicago O'hare Hotel has a SafeDine safety score of 30 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Renaissance Chicago O'hare Hotel last inspected?

Renaissance Chicago O'hare Hotel was last inspected on April 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Renaissance Chicago O'hare Hotel have?

Renaissance Chicago O'hare Hotel has 37 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Renaissance Chicago O'hare Hotel safe to eat at?

Renaissance Chicago O'hare Hotel has a safety score of 30/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Renaissance Chicago O'hare Hotel serve?

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

Official Health Record

Renaissance Chicago O'hare Hotel

Name: Renaissance Chicago O'hare Hotel
Address: 8500 W BRYN MAWR AVE, Chicago, 60631
Rating: 30

8500 W BRYN MAWR AVE, Chicago

Last inspected 11mo ago

▲Improving

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0Poor

American•Chicago

Ranked #990 of 1000 in ChicagoBetter than 17% of american restaurants

Improving

6 inspections

Last: Apr 24, 2025

medium confidence

Directions Order

Inspections

Clean Rate

6.2

Avg Violations

12 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

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

-70

Final Score

Impact Breakdown

High Priority

-24 pts

Direct health hazards • 10 pts each

Intermediate

-6 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

+28 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

8500 W BRYN MAWR AVE, Chicago, IL 60631

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Violation Timeline

Sep 2023

2 inspections

1 intermediate

6 basic

Sep

Apr 2024

1 inspections

2 high priority

6 basic

Mar 2025

1 inspections

3 high priority

2 basic

Mar

Apr 2025

2 inspections

7 high priority

3 intermediate

7 basic

Inspection History

6 records on file

1 Complaint Re-Inspection1 Complaint3 Canvass1 Canvass Re-Inspection

Apr 25

Complaint Re-Inspection InspectionLatestPass

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK LOCATED IN BAR AND IN 16TH FLOOR LOUNGE. INSTRUCTED TO PROVIDE.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMTERS INSIDE WALK-IN COOLERS AND PREP COOLERS THROUGHT FACILITY. INSTRUCTED TO PROVIDE AND MAINTAIN WORKING THERMOMETERS FOR ALL COOLERS.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED BATTERIES ON AUTOMATIC PAPER TOWEL DISPENSER ON COOK LINE ARE NOT WORKING. INSTRUCTED TO CORRECT AND MAINTAIN PAPER TOWEL DISPENSER IN GOOD CONDITION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED 2 CUTTING BOARDS ON COOK LINE ARE COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE TO COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−21 pts

Apr 25

Complaint InspectionPass w/ Conditions

6 High2 Med4 Basic

12 total1 risk factor

17/100inspection score

−78 pts

High Priority (6)

−60 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED MANAGER ON SITE WHILE TCS ITEMS SUCH AS HAMBURGERS WERE PREPARED. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING A VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO SOAP AT EXPOSED HANDWASHING SINK LOCATED IN BAR. INSTRUCTED TO MAINTAIN SOAP AT ALL EXPOSED HANDWASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT EXPOSED HANDWASHING SINKS LOCATED IN REAR DISH AREA AND REAR PREP AREA. INSTRUCTED TO MAINTAIN PAPER TOWELS AT ALL EXPOSED HANDWASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION COMBINED WITH ABOVE VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK LOCATED IN BAR AND IN 16TH FLOOR LOUNGE. INSTRUCTED TO PROVIDE.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED HIGH TEMPERATURE DISH MACHINE LOCATED IN FIRST FLOOR DISH AREA ACHIEVES IMPROPER UTENSIL SURFACE TEMPERATURE OF 154.8F AS MEASURED BY IRREVERSIBLE THERMOMETER. MACHINE TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO REPAIR OR REPLACE MACHINE SO THAT IT IS CAPABLE OF RAISING UTENSIL SURFACE TEMPERATURE TO AT LEAST 160F. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED 3 DOOR COOLER ON COOK LINE CONTAINING TCS ITEMS SUCH AS EGGS, YOGURT, AND CHORIZO MAINTAINING AN IMPROPER AMBIENT TEMPERATURE OF 50.1F. COOLER TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN COOLER SO THAT IT IS CAPABLE OF MAINTAINING A PROPER AMBIENT TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS ITEMS SUCH AS EGGS, CHORIZO, AND YOGURT HELD INSIDE THREE DOOR COOLER ON COOK LINE HELD AT IMPROPER TEMPERATURES RANGING FROM 50.1F-52.1F. MANAGEMENT DISCARDED APPROXIMATELY 7LBS OF PRODUCT VALUED AT APPROXIMATLEY $35. INSTRUCTED TO MAINTAIN ALL TCS ITEMS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMTERS INSIDE WALK-IN COOLERS AND PREP COOLERS THROUGHT FACILITY. INSTRUCTED TO PROVIDE AND MAINTAIN WORKING THERMOMETERS FOR ALL COOLERS.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED CHLORINE SANITIZER CONNECTED TO HIGH TEMPERATURE DISH MACHINE LOCATED IN 16TH FLOOR LOUNGE. INSTRUCTED TO REMOVE UNNECESSARY SANITIZER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED BATTERIES ON AUTOMATIC PAPER TOWEL DISPENSER ON COOK LINE ARE NOT WORKING. INSTRUCTED TO CORRECT AND MAINTAIN PAPER TOWEL DISPENSER IN GOOD CONDITION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED 2 CUTTING BOARDS ON COOK LINE ARE COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE TO COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−78 pts

Risk factor bonus (1× +5)−5 pts

Mar 25

Canvass InspectionPass w/ Conditions

3 High2 Basic

5 total1 risk factor

61/100inspection score

−34 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED MANAGER ON SITE WHILE TCS ITEMS SUCH AS HAMBURGERS WERE PREPARED. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING A VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED EXPOSED HANDWASHING SINK IN 16TH FLOOR LOUNGE MADE INACCESSIBLE BY BEING FILLED SOAP AND WATER AND USED FOR WAREWASHING. INSTRUCTED TO CORRECT AND MAINTAIN ALL EXPOSED HANDWASHING SINKS IN AN OPEN AND ACCESSIBLE MANNER. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE IN 16TH FLOOR LOUNGE. INSTRUCTED TO PROVIDE.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED BROKEN LOCK ON STALL TOILET STALL DOOR IN MEN'S EMPLOYEE LOCKER ROOM. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF FOOD DEBRIS AND GRIME ON NOZZLE OF SOFT DRINK DISPENSER IN BASEMENT EMPLOYEE CAFETERIA. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.

Base deductions−34 pts

Risk factor bonus (1× +5)−5 pts

Apr 24

Canvass InspectionPass w/ Conditions

2 High6 Basic

8 total

68/100inspection score

−32 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINKS IN BAR AND 16TH FLOOR VIP LOUNGE. INSTRUCTED TO PROVIDE.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW TEMPERATURE DISH MACHINE LOCATED IN BAR MAINTAINING AN IMPROPER CHEMICAL SANITIZER CONCENTRATION OF 0PPM OF CHLORINE. MACHINE TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO REPAIR MACHINE SO THAT IT IS CAPABLE OF DELIVERING PROPER SANITIZER CONCENTRATIONS BETWEEN 50-100PPM OF CHLORINE. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKET ON SINGLE DOOR PREP COOLER NEAR SERVER STATION. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED 3 CUTTING BOARDS IN "DISPLAY" KITCHEN COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP OF BLACK SLIME ON CAULK AROUND DISH RACK LOCATED NEXT TO CONVEYOR BELT HIGH TEMPERATURE DISH MACHINE. INSTRUCTED TO REMOVE CAULK, CLEAN, SANITIZE, RE-CAULK, AND MAINTAIN IN GOOD CONDITION.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SLIGHT LEAK COMING FROM HOT WATER HANDLE ON EXPOSED HANDWASHING SINK LOCATED IN DISH PIT. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF DIRT AND FOOD DEBRIS ON FLOOR AND SIDES OF EQUIPMENT IN "DISPLAY" KITCHEN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GREASE ON HOOD OVER COOK LINE IN "DISPLAY" KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.

Base deductions−32 pts

Sep 23

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED WATER LEAKING FROM STEAMTABLE AT BUFFET LINE CABINET. MUST REPAIR WATER LEAK AT SAID LOCATION.

Base deductions−2 pts

Sep 23

Canvass InspectionFail

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 20 LIVE SMALL FLIES ON WALLS AT BANQUET PREP AREA AND 30 LIVE SMALL FLIES ON WALLS AT BAR. MUST REMOVE ALL INSECT ACTIVITY BY DATE OF REINSPECTION. PRORITY FOUNDATION 7-38-020(A).

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS INSIDE PREP COOLERS, PREP COOLERS DOOR RUBBER GASKETS, FOOD BUILD UP/SPILLS INSIDE PREP AREAS CABINETS AND ON PREP AND DISHWASH AREA SHELVES. MUST CLEAN EQUIPMENT AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED WATER LEAKING FROM STEAMTABLE AT BUFFET LINE CABINET. MUST REPAIR WATER LEAK AT SAID LOCATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR TILES WITH LOW GROUT AT DISPLAY KITCHEN. MUST REGROUT FLOOR TILES AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS/DUST BUILD UP ON WALLS AND CEILING TILES AT PREP AREA, DISHWASH AREA AND AT BAR. MUST CLEAN WALLS/CEILING TILES THROUGHOUT AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
ONE FOOD MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATE.

Base deductions−15 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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