What is Royal Sonesta Chicago River North's health inspection score?

Royal Sonesta Chicago River North has a SafeDine safety score of 68 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Royal Sonesta Chicago River North last inspected?

Royal Sonesta Chicago River North was last inspected on July 23, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Royal Sonesta Chicago River North have?

Royal Sonesta Chicago River North has 22 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Royal Sonesta Chicago River North safe to eat at?

Royal Sonesta Chicago River North has a safety score of 68/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Royal Sonesta Chicago River North serve?

Royal Sonesta Chicago River North serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Royal Sonesta Chicago River North

Name: Royal Sonesta Chicago River North
Address: 505 N STATE ST, Chicago, 60654
Rating: 68

505 N STATE ST, Chicago

Last inspected 8mo ago

▲Improving

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0Fair

American•River North

Ranked #359 of 547 in River NorthBetter than 17% of american restaurants

Improving

6 inspections

Last: Jul 23, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

3.7

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-32

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+24 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

505 N STATE ST, Chicago, IL 60654

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Violation Timeline

Dec 2022

2 inspections

2 high priority

2 basic

Dec

Dec 2023

1 inspections

2 basic

Sep 2024

1 inspections

1 intermediate

4 basic

Sep

Jul 2025

2 inspections

4 high priority

1 intermediate

6 basic

Inspection History

6 records on file

2 Canvass Re-Inspection4 Canvass

Jul 25

Canvass Re-Inspection 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
4-501.12---OBSERVED STAINED CUTTING BOARDS IN THE FOOD PREP AREAS.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11---OBSERVED MISSING GROUT ON FLOOR TILES IN THE FRONT MAIN FOOD PREP LINE AREA.INSTRUCTED TO PROVIDE AND MAINTAIN SO THAT FLOOR SURFACES ARE SMOOTH, EASILY CLEANABLE.

Base deductions−4 pts

Jul 25

Canvass InspectionFail

4 High1 Med4 Basic

9 total3 risk factors

32/100inspection score

−53 pts

High Priority (4)

−40 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE OR VALID DOCUMENTATION ON THE PREMISES WHILE TCS FOODS (CHICKEN AND BEEF ETC.) ARE BEING PREPARED AND SERVED TO CUSTOMERS.INSTRUCTED PERSON-IN-CHARGE THAT A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER MUST BE ON THE PREMISES AT ALL TIMES WHEN (TCS FOODS) ARE PREPARED, HANDLED, AND/OR SERVED.INSTRUCTED TO COMPLY AND POST ORIGINAL CERTIFICATE AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS.INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT IS EFFECTIVE AGAINST NOROVIRUS). PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.
6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
MUST PROVIDE DESIGNATED AREA FOR EMPLOYEES PERSONAL DRINKS,ALL OPEN DRINKS ARE PROHIBITED IN THE FOOD PREP AREAS.INSTRUCTED TO PROVIDE AND MAINTAIN.
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 (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF PEST ACTIVITY ON THE PREMISES.OBSERVED APPROXIMATELY 25 FLYING INSECTS ON THE WALLS IN THE FRONT MAIN FOOD PREP AREA.OBSERVED APPROXIMATELY 25 FLYING INSECTS ON WALLS AND CEILING IN THE REAR DISHWASHING 3-COMPARTMENT SINK AREA AND FRONT SERVICE STATION DIRECTLY ADJACENT TO THE DISHWASHING AREA.ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY.PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS IN THE FOOD PREP AREAS.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING GROUT ON FLOOR TILES IN THE FRONT MAIN FOOD PREP LINE AREA.INSTRUCTED TO PROVIDE AND MAINTAIN SO THAT FLOOR SURFACES ARE SMOOTH, EASILY CLEANABLE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN CEILING VENTILATION COVERS THROUGHOUT THE FOOD PREP AREAS AND BAR AREA TO REMOVE ACCUMULATION OF DUSTS AND TO MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED SOME EXPIRED FOOD HANDLER CERTIFICATES.INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN AS REQUIRED.

Base deductions−53 pts

Risk factor bonus (3× +5)−15 pts

Sep 24

Canvass InspectionPass w/ Conditions

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED INTERNAL TEMPERATURES OF THE FOLLOWING TCS FOOD ITEMS INSIDE THE COLD HOLDING UNIT IN FRONT PREP TO BE IMPROPER: SLICED TOMATOES RANGING IN TEMP FROM 48.6F TO 50.8F, SMOKED SALMON AT 46.3F, BOILED EGGS AT 46.7F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 7 LBS OF PRODUCTS WORTH $65.00 THROUGH DENATURING PROCESS. NOTED COLD HOLDING UNIT HAD AN AMBIENT AIR TEMP OF 36.7F. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL USED AS LINER ON FOOD PREP EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, SURROUNDING FLOORS IN FRONT PREP. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING CEILINGS TILE PANEL IN REAR PREP NEAR WALK IN COOLER INSTRUCTED TO REPAIR, REPLACE MISSING PANELS AND/OR REPLACE THE STAINED CEILING TILES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED COLD HOLDING UNIT ACESS LID IN FRONT PREP BROKEN, INSTRUCTED TO REPAIR OR REPALCE AND MAINTAIN.

Base deductions−13 pts

Dec 23

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
Spoons in-use kept in standing water at room temperature, instructed to keep according to health code.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Ice scoop holder screwed to the side of ice maker, instructed to keep holder easily removed for proper washing.

Base deductions−4 pts

Dec 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Dec 22

Canvass InspectionFail

2 High2 Basic

4 total1 risk factor

71/100inspection score

−24 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES OF HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT TIMES. PRIORTY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW TEMPERATURE DISH MACHINE LOCATED IN REAR DISH AREA 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 CHEMICAL SANITIZER CONCENTRATIONS BETWEEN 50-100PPM OF CHLORINE. PRIORITY VIOLATION 7-38-025. CITATION ISSUED.

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHLORINE TESTING DEVICES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
OBSERVED NO SUMMARY POSTED FROM PREVIOUS INSPECTION #2537396 DATED 10/27/2021. LEFT NEW SUMMARY AND INSTRUCTED TO POST FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED.

Base deductions−24 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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