What is The Ambassador Hotel's health inspection score?

The Ambassador Hotel has a SafeDine safety score of 31 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Ambassador Hotel last inspected?

The Ambassador Hotel was last inspected on June 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Ambassador Hotel have?

The Ambassador Hotel has 10 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Ambassador Hotel safe to eat at?

The Ambassador Hotel has a safety score of 31/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Ambassador Hotel serve?

The Ambassador Hotel serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Ambassador Hotel

Name: The Ambassador Hotel
Address: 1301-1309 N STATE PKWY, Chicago, 60610
Rating: 31

1301-1309 N STATE PKWY, Chicago

Last inspected 9mo ago

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0Poor

American•Old Town

Ranked #288 of 354 in Old TownBetter than 17% of american restaurants

Unknown

1 inspection

Last: Jun 17, 2025

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Facility conditionHigh Priority

Building maintenance or structural issues

Permit/documentation

Administrative or documentation issue

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-69

Final Score

Impact Breakdown

High Priority

-20 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

Latest

100% 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

1301-1309 N STATE PKWY, Chicago, IL 60610

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Inspection History

1 record on file

1 License

Jun 25

License InspectionLatestPass w/ Conditions

4 High6 Basic

10 total2 risk factors

38/100inspection score

−52 pts

High Priority (4)

−40 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES.PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY
6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO HOT RUNNING WATER AT THE HAND WASH SINK AT THE DISH WASHING AREA. TEMPERATURE OF HOT RUNNING WATER AT THE TIME OF INSPECTION WAS 88.5F. INSTRUCTED MANAGEMENT THAT THE MINIMUM TEMPERATURE FOR HOT RUNNING WATER AT ALL HAND WASH SINKS SHOULD BE 100F. PRIORITY VIOLATION #7-38-030(C).CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO HAND WASHING SIGNAGE AT THE BAR AND BASEMENT HAND WASHING SINKS. INSTRUCTED TO POST HAND WASHING SIGNAGE AT ALL HAND WASH SINKS.

Basic (6)

−12 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES THETHROUGHOUT KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AND BOWLS TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ICE BUILD UP INSIDE THE WALK IN FREEZER ON THE FLOOR AND SHELVES. INSTRUCTED TO REPAIR AND MAINTAIN THE CONDENSATION UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED FOIL PAPER USED TO LINE SHELVES AT THE FIRST FLOOR KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND REMOVE ALL FOIL PAPER TO PREVENT HIDING PLACES FOR PEST.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS AT THE HANDICAP UNISEX BATHROOM. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS AT THE FOLLOWING AREAS. A) FLOOR ALONG WALL BASE AND UNDERNEATH EQUIPMENT AT THE KITCHEN PREP AREAS. B) WATER ON THE FLOOR AT THE DISH WASHING AREA SIPPING FROM THE DISH WASHING MACHINE ONTO THE FLOOR. MUST CLEAN AND MAINTAIN DRY AT ALL TIMES. C) FLOOR DRAINS THROUGH OUT THE KITCHEN PREP AREAS ON FIRST FLOOR AND BASEMENT PREP AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−52 pts

Risk factor bonus (2× +5)−10 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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