What is Renaissance Chicago Hotel's health inspection score?

Renaissance 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 Renaissance Chicago Hotel last inspected?

Renaissance Chicago Hotel was last inspected on October 9, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Renaissance Chicago Hotel have?

Renaissance Chicago Hotel has 14 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Renaissance Chicago Hotel safe to eat at?

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

Official Health Record

Renaissance Chicago Hotel

Name: Renaissance Chicago Hotel
Address: 1 W WACKER DR, Chicago, 60601
Rating: 89

1 W WACKER DR, Chicago

Last inspected 7mo ago

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0Excellent

The Loop

Ranked #132 of 871 in The Loop

Stable

5 inspections

Last: Oct 9, 2025

medium confidence

Directions Order

Inspections

40%

Clean Rate

2.8

Avg Violations

8 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-14

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 86/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (89/100) which is computed during our regular data sync.

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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1 W WACKER DR, Chicago, IL 60601

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Violation Timeline

Jun 2022

2 inspections

3 high priority

4 intermediate

Jun

May 2024

1 inspections

Oct 2025

2 inspections

1 high priority

1 intermediate

5 basic

Oct

Inspection History

5 records on file

2 Canvass Re-Inspection3 Canvass

Oct 25

Canvass Re-Inspection InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: OBSERVED EQUIPMENT STORED ON FLOOR IN DISHWASHING AREA NEAR THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: FACILITY PROVIDED NO PROOF OF ALLERGEN AWARENESS TRAINING FOR THREE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS. INSTRUCTED TO PROVIDE VALID ALLERGEN AWARENESS TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE.

Base deductions−4 pts

Oct 25

Canvass InspectionPass w/ Conditions

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED SMALL ONE DOOR WITH ONE DRAWER COLD HOLDING UNIT IN REAR PREP AREA WITH COOKLINE AT AN IMPROPER AMBIENT TEMPERATURE OF 54.9F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON SMALL ONE DOOR WITH ONE DRAWER COLD HOLDING UNIT IN REAR PREP AREA WITH COOKLINE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 47.5-61.0F. OBSERVED COLD TCS FOODS, SHREDDED CHEESE(47.5-54.9F), HAM(49.5-56.7F), DICED TOMATOES(51.4F), TURKEY(57.2F), LIQUID EGGS(51.4-54.9F), RAW EGGS IN SHELL(50.2-51.1F), PORK(57.6-61.0F), HALF N HALF(55.9F) AND COOKED VEGETABLES(51.4F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $240 WEIGHING 60LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED EQUIPMENT STORED ON FLOOR IN DISHWASHING AREA NEAR THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED TEMPERATURE OF THE WASH SOLUTION IN HIGH TEMPERATURE DISH MACHINE AT IMPROPER TEMPERATURE OF 140F. OBSERVED IMPROPER WASH SOLUTION TEMPERATURE AT HIGH TEMERATURE DISH MACHINE IN MAIN KITCHEN DISH WASHING AREA. INSTRUCTED TO REPAIR HIGH TEMPERATURE DISH MACHINE, WASH SOLUTION IN SPRAY TYPE WAREWASHERS THAT USE HOT WATER TO SANITIZE FOR A MULTITANK, CONVEYOR, MULTITEMPERATURE MACHINE MAY NOT BE LESS THAN 150F.CORRECTED DURING RECENT INSPECTION ON 10/3/2025 OBSERVED TEMPERATURE OF THE WASH SOLUTION IN HIGH TEMPERATURE DISH MACHINE AT PROPER TEMPERATURE OF 167F AFTER REPAIR. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
58ALLERGEN TRAINING AS REQUIRED−2
FACILITY PROVIDED NO PROOF OF ALLERGEN AWARENESS TRAINING FOR THREE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS. INSTRUCTED TO PROVIDE VALID ALLERGEN AWARENESS TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE.

Base deductions−21 pts

May 24

Canvass InspectionCleanPass

No violations

100/100inspection score

Jun 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jun 22

Canvass InspectionFail

3 High4 Med

7 total

50/100inspection score

−50 pts

High Priority (3)

−30 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND HIGH TEMPERATURE DISH MACHINE FINAL RINSE AT 100F. MANAGER USES SURFACE TEMPERATURE TEST STRIPS AT TIME OF INSPECTION AND CONFIRMS THAT HIGH TEMPERATURE DISH MACHINE IS INADEQUEATLY SANITIZING. HIGH TEMPERATURE DISH MACHINE IN USE AT TIME OF INSPECTION.INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. DISH MACHINE SERVICED BY ENGINEER AT TIME OF INSPECTION.PRIORITY VIOLATION. 7-38-025.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND INTERIOR OF ICE MACHINE FILLED WITH BLACK UNKNOWN SUBSTANCE. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER TO REMOVE ICE, CLEAN, SANITIZE, AND MAINTAIN SAID ICE MACHINE. PRIORITY FOUNDATION VIOLATION.7-38-005.CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED REACH IN COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 50F AT TIME OF INSPECTION. MUST DISCARD ALL TCS FOODS AND NOT USE REACH IN COOLER. COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. COOLER SERVICED BY ENGINEER AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHORIZO, VARIETY OF CHEESE, SLICED LUNCH MEAT, ETC) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 50F - 48F LOCATED AT ROOM SERVICE HOTLINE IN REACH IN COOLER. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS . INSTRUCTED TO MAINTAIN A MINNIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TCS): COOKED CHICKEN AND RIBEYE LABELED WITH A 5/23 & 5/25 DATE. INSTRUCTED FACILITY TO DISCARD SAID ITEMS.(27 LBS AT $150) ALL FOOD ITEMS MUST BE DISCARDED WITHIN 7 DAYS OF PREPARATION. ALSO NOTED SLICED LUNCH MEAT, PREPARED SAUSAGE AND EGGS HELD FOR 24 HOURS WITHOUT DISCARD DATE.INSTRUCTED MANAGER TO PROVIDE A DISCARD DATE FOR ANY READY-TO-EAT TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED STEAK ON MENU SAID ITEMS CAN BE ORDERED UNDER COOKED. FOUND NO WRITTEN DISCLOSURE ON MENU. INSTRUCTED FACILITY TO PROVIDE FOOTNOTE, DISCLOSURE ( WRITTEN DISCLOSURE AND DISCLOSURE BY ASTERISK) AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION VIOLATION.7-38-005 CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5

Base deductions−50 pts

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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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