What is St. Regis, Chicago Hotel's health inspection score?

St. Regis, Chicago Hotel 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 St. Regis, Chicago Hotel last inspected?

St. Regis, Chicago Hotel was last inspected on September 26, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does St. Regis, Chicago Hotel have?

St. Regis, Chicago Hotel has 11 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is St. Regis, Chicago Hotel safe to eat at?

St. Regis, Chicago Hotel has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

Official Health Record

St. Regis, Chicago Hotel

Name: St. Regis, Chicago Hotel
Address: 401 E WACKER DR, Chicago, 60601
Rating: 83

401 E WACKER DR, Chicago

Last Inspected: 9/26/2025

▲Improving

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0Good

The Loop

Ranked #305 of 865 in The Loop

Improving

6 inspections

Last: Sep 26, 2025

medium confidence

Directions Order

Inspections

33%

Clean Rate

1.8

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Other violationHigh Priority

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-17

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+16 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

401 E WACKER DR, Chicago, IL 60601

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Violation Timeline

Apr 2023

1 inspections

Apr

Nov 2023

1 inspections

2 basic

Jun 2024

1 inspections

1 high priority

Jun

Mar 2025

1 inspections

2 basic

Sep 2025

2 inspections

3 high priority

1 intermediate

2 basic

Sep

Inspection History

6 records on file

1 Complaint Re-Inspection2 Complaint2 Canvass1 License

Sep 25

Complaint Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Sep 25

Complaint InspectionPass w/ Conditions

3 High1 Med2 Basic

6 total

61/100inspection score

−39 pts

High Priority (3)

−30 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
AT TIME OF INSPECTION UNABLE TO START CYCLE OF HIGH TEMPERATURE DISH MACHINE IN MAIN BAR TO SANITIZE EQUIPMENT AND UTENSILS. AT TIME OF INSPECTION DISH MACHINE TECHNICIAN ON SITE, TECHNICIAN INFORMED PERSON IN CHARGE A VALVE NEEDS TO BE ORDERED BECAUSE WATER WILL NOT FLOW TO DISH MACHINE. CORRECTED ON SITE 'HELD FOR INSPECTION' TAG PLACED ON HIGH TEMPERATURE DISH MACHINE IN MAIN BAR. INSTRUCTED ONCE HIGH TEMPERATURE DISH MACHINE HAS BEEN REPAIRED AND IS SANITIZING PROPERLY AT A MINIMUM TEMPERATURE OF 180F E-MAIL FOOD@CITYOFCHICAGO.ORG TO REQUEST TAG REMOVAL PRIOR TO USING UNIT.( NOTE: HIGH TEMPERATURE DISH MACHINE NOT IN USE AT TIME OF INSPECTION.) PRIORITY VIOLATION 7-38-025 NO CITATION ISSUED
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED NO VARIANCE/HACCP PLAN APPROVAL ON SITE FOR VACUUM SEALING TIME AND TEMPERATURE CONTROL FOR SAFETY FOOD FOUND IN REFRIGERATOR. CORRECTED ON SITE SIX PACKAGES OF VACUUM SEALED FOOD, SHRIMP, VOLUNTARILY DISCARDED AND DENATURED BY MANAGEMENT, VALUED AT $30 AND WEIGHING 0.5LBS. INSTRUCTED SITE NOT TO USE VACUUM SEALING MACHINE INFORMED SITE THAT TO USE SAID MACHINE, A HACCP PLAN/VARIANCE MUST BE OBTAINED BY CDPH. INSTRUCTED SITE NOT TO USE MACHINE NOR VACUUM SEALING MATERIAL UNTIL HACCP PLAN/VARIANCE IS SUBMITTED TO CDPH AND APPROVAL GRANTED FROM CDPH. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
OBSERVED FACILITY NOT MEETING COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS IN FACILITY NOTED REDUCED OXYGEN PACKAGED SHRIMP STORED IN REFRIGERATOR DURING TIME OF INSPECTION. INFORMED PERSON IN CHARGE THAT DOCUMENTATION AND PROCEDURES MUST BE SUBMITTED AND APPROVED BY CDPH BEFORE PERFORMING SUCH SPECIALIZED FOOD PROCESSES AND MUST BE MAINTAINED. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED VACUUM PACKAGED FOOD VALUED AT $30 AND WEIGHING 0.5LBS. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION COMBINED WITH VIOLATION #29

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED SOME ANIMAL DERIVED FOODS ON MENU MISSING AN ASTERISK IDENTIFYING THEM AS ANIMAL DERIVED FOODS THAT CAN BE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER. INSTRUCTED TO ADD ASTERISK TO ALL ANIMAL DERIVED FOODS ON MENU IDENTIFYING THEM AS ANIMAL DERIVED FOODS THAT CAN BE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER. CORRECTED ON SITE ASTERISK ADDED TO ALL ANIMAL DERIVED FOODS ON MENU THAT CAN BE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LOW WATER PRESSURE AT HANDWASHING SINK IN EASTSIDE MEN'S WASHROOM. INSTRUCTED TO INCREASE WATER PRESSURE AT HANDWASHING SINK IN EASTSIDE MEN'S WASHROOM AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LOW GROUT IN BETWEEN TILES UNDERNEATH THREE COMPARTMENT SINK AND IN PREP AREA IN BETWEEN COOKLINE AND COLD HOLDING UNITS. INSTRUCTED TO SMOOTHLY REGROUT INBETWEEN TILES UNDERNEATH THREE COMPARTMENT SINK AND IN PREP AREA IN BETWEEN COOKLINE AND COLD HOLDING UNITS FOR EASE OF CLEANABILITY.

Base deductions−39 pts

Mar 25

Complaint InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK AT THE HANDSINK PIPING IN THE EMPLOYEE RESTROOM IN THE KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WET MOP STORED IN THE BUCKET IN THE UTILITY AREA. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY WHEN NOT IN USE.

Base deductions−4 pts

Jun 24

Canvass InspectionPass

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED A BLACK LIKE STICKY SUBSTANCE IN THE MIDDLE OF ICE MACHINE AT THE END OF HOT COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−10 pts

Nov 23

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
Missing a splash guard for the hand sink next to front sushi Prep station, Instructed to install.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
Found live pottery plant placed above sushi Prep tables, instructed to keep away from open food and clean dishes.

Base deductions−4 pts

Apr 23

License InspectionCleanPass

No violations

100/100inspection score

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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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