What is Courtyard BY Marriott's health inspection score?

Courtyard BY Marriott has a SafeDine safety score of 71 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Courtyard BY Marriott last inspected?

Courtyard BY Marriott was last inspected on May 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Courtyard BY Marriott have?

Courtyard BY Marriott has 9 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Courtyard BY Marriott safe to eat at?

Courtyard BY Marriott has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Courtyard BY Marriott serve?

Courtyard BY Marriott serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Courtyard BY Marriott

Name: Courtyard BY Marriott
Address: 30 E HUBBARD ST, Chicago, 60611
Rating: 71

30 E HUBBARD ST, Chicago

Last inspected 12mo ago

▼Declining

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0Good

American•Streeterville

Ranked #502 of 713 in StreetervilleBetter than 22% of american restaurants

Declining

4 inspections

Last: May 5, 2025

medium confidence

Directions Order

Inspections

50%

Clean Rate

2.3

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Employee hygiene

Personal hygiene practices not followed

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Permit/documentationHigh Priority

Administrative or documentation issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-29

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-6 pts

Latest

100% weight

100

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

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30 E HUBBARD ST, Chicago, IL 60611

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Violation Timeline

Apr 2023

1 inspections

Apr

Apr 2024

1 inspections

2 high priority

1 intermediate

2 basic

May 2024

1 inspections

May

May 2025

1 inspections

1 high priority

1 intermediate

2 basic

Inspection History

4 records on file

2 Canvass1 Canvass Re-Inspection1 License

May 25

Canvass InspectionLatestPass w/ Conditions

1 High1 Med2 Basic

4 total1 risk factor

76/100inspection score

−19 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON SITE UPON ARRIVAL WHILE TCS FOODS WERE PREPARED AND SERVED. INSTRUCTED MANAGER TO ENSURE A CITY OF CHICAGO CERTIFIED FOOD MANAGER IS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED VARIOUS TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 48-50 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED THE FOLLOWING ITEMS: 2 POUNDS SWISS CHEESE, 2 POUNDS DICED HAM, 1/4 POUND CUT LEAFY GREENS, AND 1/4 POUND CHOPPED TOMATOES ($55) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (2)

−4 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD EMPLOYEE WITH NO HAIR RESTRAINTS. INSTRUCTED MANAGER TO ENSURE ALL FOOD EMPLOYEES WEAR HAIR RESTRAINTS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED STICKY DEBRIS BUILD UP ON FLOORS IN THE FOLLOWING AREAS: BAR AREA NEAREST KITCHEN, WINE/ LIQUOR STORAGE AREA, AND IN CORNERS OF SERVICES AREA NEAR HOT WATER DISH MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−19 pts

Risk factor bonus (1× +5)−5 pts

May 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Apr 24

Canvass InspectionPass w/ Conditions

2 High1 Med2 Basic

5 total1 risk factor

66/100inspection score

−29 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COLD HOLDING UNIT AT AN IMPROPER COLD HOLDING TEMPERATURE OF 57.9F DURING THE INSPECTION. INSTRUCTED TO DISCARD ALL TCS FOODS AND DO NOT USE REACH IN COOLER. INSTRUCTED COLD HOLDING COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. COLD HOLDING UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE COLD HOLDING UNIT IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE FOR 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND TCS FOOD AT IMPROPER TEMPERATURE: 5# OF SHELLED EGGS AT TEMP OF 56.8F; 4# OF LIQUID EGG WHITE AT TEMP OF 54.3, AND 2# OF SCRAMBLED EGGS AT TEMP OF 53.2F, MENTIONED STORED PRODUCTS WERE INSIDE THE COLD HOLDING UNIT IN REAR PREP. FOOD DISCARDED AND DENATURED BY MANAGER. 11 POUNDS, $45.00 IN VALUE. PRIORITY VIOLATION:7-38-005, CITATION ISSUED.

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
FACILITY USES HIGH TEMPERATURE SANITIZING DISH MACHINE AND DOESN'T HAVE PROPER TEMPERATURE MEASURING IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR OR THERMOMETER THAT SHALL BE PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE DURING HOT WATER SANITATION. 5 DAY GRACE PERIOD. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
58ALLERGEN TRAINING AS REQUIRED−2
NOTED FOOD SERVICE MANAGER WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−29 pts

Risk factor bonus (1× +5)−5 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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