What is Omni Chicago Hotel's health inspection score?

Omni Chicago Hotel has a SafeDine safety score of 89 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Omni Chicago Hotel last inspected?

Omni Chicago Hotel was last inspected on February 11, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Omni Chicago Hotel have?

Omni Chicago Hotel has 25 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Omni Chicago Hotel safe to eat at?

Yes, Omni Chicago Hotel has an excellent safety record with a score of 89/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Omni Chicago Hotel serve?

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

Official Health Record

Omni Chicago Hotel

Name: Omni Chicago Hotel
Address: 674-678 N MICHIGAN AVE, Chicago, 60611
Rating: 89

674-678 N MICHIGAN AVE, Chicago

Last Inspected: 2/11/2026

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0Excellent

American•Streeterville

Ranked #163 of 705 in StreetervilleBetter than 17% of american restaurants

Stable

6 inspections

Last: Feb 11, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.2

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

11x

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-11

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

-1 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

674-678 N MICHIGAN AVE, Chicago, IL 60611

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Violation Timeline

Sep 2023

1 inspections

1 basic

Sep

May 2024

1 inspections

1 basic

Apr 2025

3 inspections

4 high priority

4 intermediate

13 basic

Apr

Feb 2026

1 inspections

1 high priority

1 basic

Inspection History

6 records on file

4 Canvass2 Canvass Re-Inspection

Feb 26

Canvass InspectionLatestPass

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED SLIGHT PINK BUILD UP INSIDE ICE MACHINES UPPER PORTIONS. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINES AND MAINTAIN.

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
DISHWASH 3-COMPARTMENT SINK PIPE DRAINING SLOWLY. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF GREASE TRAP/3-COMPARTMENT SINK MUST DRAIN QUICKLY.

Base deductions−12 pts

Apr 25

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING FLOOR GROUT AND DAMAGED FLOOR TILES IN THE DISH AND PREP. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED 3 COMPARTMENT SINK IN DISH LEAKING FROM ALL PIPES, INSTRUCTED TO REPAIR AND MAINTAIN

Base deductions−4 pts

Apr 25

Canvass Re-Inspection InspectionFail

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
SEE VIOLATION #59

Basic (4)

−8 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING FLOOR GROUT AND DAMAGED FLOOR TILES IN THE DISH AND PREP. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED 3 COMPARTMENT SINK IN DISH LEAKING FROM ALL PIPES, INSTRCUTED TO REPAIR AND MAINTAIN
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATION #25 (CONSUMER FOOD ADVISORY REQUIREMENTS) NOT CORRECTED WITHIN SPECIFIED TIME FRAME ON THE INSPECTION REPORT DATED FOR 4/14/25 WHERE A 1 WEEK GRACE PERIOD WAS GIVEN. INSTRUCTED PERSON IN CHARGE THAT THE VIOLATION SHALL NOW CLASSIFIED AS A PRIORITY ITEM DUE TO PREVIOUS NONCOMPLIANCE. PRIORITY VIOLATION #7-42-090. CITATION ISSUED.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
"OBSERVED MOST RECENT INSPECTION SUMMARY REPORT NOT POSTED IN FACILITY. (SUMMARY POSTED ARE MAY,9 2024, MOST RECENT INSPECTION WAS 3/14/25.) INSTRUCTED MUST POST MOST RECENT INSPECTION SUMMARY REPORT IN PLAIN VIEW AT ALL TIMES. OPERATOR PROVIDED WITH TODAY'S SUMMARY DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-42-010(B)."

Base deductions−13 pts

Apr 25

Canvass InspectionFail

4 High3 Med7 Basic

14 total

31/100inspection score

−69 pts

High Priority (4)

−40 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. EQUIPMENT MUST PROPERLY SANITIZE AT A MINIMUM OF 50 PPM. INSTRUCTED NOT TO USE UNIT UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH). TAGGED UNIT. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED HIGH TEMPERATURE WAREWASHING MACHINE AT 140F NOT MEETING HOT WATER SANITIZER REQUIREMENTS OF AT LEAST 180F FOR THR FINAL RINSE TEMPERATURE. INSTRUCTED NOT TO USE UNIT UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH). TAGGED UNIT. PRIORITY VIOLATION #7-38-025. CITATION COMBINED WITH VIOLATION ABOVE.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
FOUND NO RECORDS OF TEMPERATURE CONTROL FOR APPROVED HACCP ROP AND SOUS VIDE FOUND HAACP LOGS NOT BEING UTILIZED FOR ALL VACUUM SEALED FOOD ITEMS ON-SITE. ALL VACUUM-SEALED FOOD ITEMS NOT DATED IMMEDIATELY AND VOLUNTARILY DISPOSED OF 450LBS OF PRODUCTS WORTH $4,500 THROUGH DENATURING PROCESS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
FOUND NO VARIANCE ON-SITE FOR THE SOUS VIDE COOKING PROCESS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. CITATION CONSOLIDATED WITH ABOVE VIOLATION #29.

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IN EMPLOYEE CAFE THE FOLLOWING FOOD NOT MEETING REQUIRE TEMPERATURE OF 135F DEGREES OR ABOVE IN THE DESIGNATED HOT-HOLDING UNIT: SCRAMBLED EGGS AT 82.6F, PORK BREAKFAST SAUSAGE 89.9F, AND COOKED POTATOES 87.4F ETC. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 9 LBS OF PRODUCTS WORTH $150.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IN EMPLOYEE CAFE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CANTALOUPE) AT IMPROPER COLD HOLDING TEMPERATURES AT 62.8F LOCATED IN COLD HOLDING UNIT IN EMPLOYEE CAFE. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. PRIORITY VIOLATION.7-38-005. CITATION COMBINED WITH VIOLATION ABOVE
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED MENU WITH A FOOTNOTE REMINDER STATEMENT ON THE MENU AND MISSING DISCLOSURE BY ASTERICKS FOR RELATED MENU ITEMS. INSTRUCTED TO PROVIDE BOTH DISCLOSURE STATEMENT AND REMINDER ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS OFFERED (EX. BURGER, EGGS, AND STEAK ETC.). (REFER TO ONLINE CDPH CONSUMER ADVISORY GUIDE). PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING FLOOR GROUT AND DAMAGED FLOOR TILES IN THE DISH AND PREP. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CHIPPED PAINT ON THE WALLS IN THE DISH AND PREP. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HOLE IN THE WALL UNDER HIGH TEMP DISH MACHINE. INSTRUCTED TO SEAL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED 3 COMPARTMENT SINK IN DISH LEAKING FROM ALL PIPES, INSTRCUTED TO REPAIR AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HIGH TEMP DISH MACHINE LEAKING FROM PIPES, TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HAND SINKS IN ALL PREP AREAS IN NEED LEAKING FROM FAUCET, INSTRCUTED TO REPAIR AND MAINTAIN.

Base deductions−69 pts

May 24

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS NEED CLEANING INSIDE THE WALK IN COOLER, AROUND THE COOKING EQUIPMENT AND IN THE DISH WASHING AREA.

Base deductions−2 pts

Sep 23

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
Deli cups not air dried after washing, Instructed to air dry all multi-use utensils after washing.

Base deductions−2 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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