What is LA Quinta Inn And Suites's health inspection score?

LA Quinta Inn And Suites has a SafeDine safety score of 85 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was LA Quinta Inn And Suites last inspected?

LA Quinta Inn And Suites was last inspected on October 21, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Quinta Inn And Suites have?

LA Quinta Inn And Suites has 14 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Quinta Inn And Suites safe to eat at?

Yes, LA Quinta Inn And Suites has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does LA Quinta Inn And Suites serve?

LA Quinta Inn And Suites serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

LA Quinta Inn And Suites

Name: LA Quinta Inn And Suites
Address: 1 S FRANKLIN ST, Chicago, 60606
Rating: 85

1 S FRANKLIN ST, Chicago

Last Inspected: 10/21/2025

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0Excellent

American•West Loop

Ranked #521 of 1000 in West LoopBetter than 17% of american restaurants

Stable

4 inspections

Last: Oct 21, 2025

high confidence

Directions Order

Inspections

Clean Rate

3.5

Avg Violations

6 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

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-15

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

-2 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

1 S FRANKLIN ST, Chicago, IL 60606

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Violation Timeline

May 2023

1 inspections

1 high priority

1 intermediate

4 basic

May

Jan 2024

1 inspections

1 basic

Mar 2025

1 inspections

1 high priority

3 basic

Mar

Oct 2025

1 inspections

1 high priority

2 basic

Inspection History

4 records on file

3 Canvass1 License

Oct 25

Canvass InspectionLatestPass

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND NO HANDWASHING SIGN AT PREPARATION HANDSINK.MUST PROVIDE.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FOUND RUSTY SHELVES INSIDE WALK IN COOLER.MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING.MUST PROVIDE.

Base deductions−14 pts

Mar 25

Canvass InspectionPass

1 High3 Basic

4 total1 risk factor

79/100inspection score

−16 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
open cups for employees drinks placed in prep double door cooler, instructed to keep away in designated employees food section.

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Using cloth towel in drying process for multi-use utensils at 3-comp sink, instructed not to use cloth.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
Employees personal items ( bags ) stored at kitchen food shelf, Instructed to separate.

Base deductions−16 pts

Risk factor bonus (1× +5)−5 pts

Jan 24

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
Leaky pipe noted under 3-comp sink, Instructed manger to repair and maintain.

Base deductions−2 pts

May 23

License InspectionPass w/ Conditions

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE SCOOPER STORED ON TOP OF THE ICE MACHINE WITH THE FOOD CONTACT SERVICE EXPOSED. INSTRUCTED ON HOW TO STORE ICE SCOOP BETWEEN USES PROPERLY. THE ICE SCOOPERS WERE TAKEN TO THE DISH AREA FOR WASHING, RINSING, SANITIZING, AND PROPERLY STORED DURING THE INSPECTION.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE 2-DOOR COOLER TO BE IMPROPER: PORK GRAVY (50.9F). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 1 LB OF PRODUCTS WORTH $10.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTED STORAGE RACKS IN THE WALK-IN COOLER AND A SHELF IN THE BREAKFAST AREA PAINT CHIPPED. SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED BLACK TUBES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREA LOCATED IN THE KITCHEN. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS AND FOOD SPLASH THROUGHOUT THE WALK-IN COOLER STORED IN THE ICE MACHINE ROOM. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.

Base deductions−23 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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