What is Westin River North Chgo Hotel- Main Kitchen's health inspection score?

Westin River North Chgo Hotel- Main Kitchen has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Westin River North Chgo Hotel- Main Kitchen last inspected?

Westin River North Chgo Hotel- Main Kitchen was last inspected on March 10, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Westin River North Chgo Hotel- Main Kitchen have?

Westin River North Chgo Hotel- Main Kitchen has 33 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Westin River North Chgo Hotel- Main Kitchen safe to eat at?

Westin River North Chgo Hotel- Main Kitchen has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Westin River North Chgo Hotel- Main Kitchen

Name: Westin River North Chgo Hotel- Main Kitchen
Address: 320 N DEARBORN ST, Chicago, 60654
Rating: 81

320 N DEARBORN ST, Chicago

Data may be outdated — inspected 3/10/2025

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0Good

River North

Ranked #228 of 547 in River North

Stable

5 inspections

Last: Mar 10, 2025

low confidence

Directions Order

Inspections

Clean Rate

6.6

Avg Violations

13 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-22

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+2 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 78/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (81/100) 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

320 N DEARBORN ST, Chicago, IL 60654

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Violation Timeline

Jan 2023

2 inspections

3 high priority

4 intermediate

15 basic

Jan

Jan 2024

2 inspections

1 intermediate

7 basic

Mar 2025

1 inspections

3 basic

Mar

Inspection History

5 records on file

3 Canvass2 Canvass Re-Inspection

Mar 25

Canvass InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LOOSE FAUCET(LEFT FAUCET) AROUND COLD WATER KNOB ON THREE COMPARTMENT SINK IN MAIN KITCHEN NEAR WALK IN COOLER. INSTRUCTED TO SMOOTHLY SEAL FAUCET TO SINK FOR EASE OF CLEANABILITY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED STAINED CEILING TILE IN DRY STORAGE BEHIND WALK IN COOLER. INSTRUCTED TO REPLACE STAINED CEILING TILE IN DRY STORAGE BEHIND WALK IN COOLER. OBSERVED DAMAGED FLOOR TILES LEADING INTO WALK IN FREEZER N. INSTRUCTED TO SMOOTHLY REPAIR DAMAGED FLOOR TILES IN WALK IN FREEZER N FOR EASE OF CLEANABILITY.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NON WORKING LIGHT IN FREEZER O. INSTRUCTED TO REPLACE OR REPAIR NON WORKING LIGHT IN FREEZER O AND MAINTAIN.

Base deductions−6 pts

Jan 24

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED BUILDUP ON FLOORS IN MAIN KITCHEN UNDERNEATH COOKING EQUIPMENT IN KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11: OBSERVED BURNT OUT LIGHT BULBS IN WALKIN FREEZER P AND WALKIN COOLER M. INSTRUCTED TO REPLACE BURNT OUT LIGHT BULBS AND MAINTAIN.

Base deductions−4 pts

Jan 24

Canvass InspectionFail

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 20 SMALL FLIES IN DISHWASHING AREA OF MAIN KITCHEN. INSTRUCTED TO ELMINATE SMALL FLY ACTIVITY AND CLEAN AFFECTED AREAS. RECOMMENDED PEST CONTROL SERVICE FACILITY ON OR AFTER 01/09/2024. PRIORITY FOUNDATION VIOLATION CITATION ISSUED.7-38-020(A)

Basic (5)

−10 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED KNIVES, FORKS AND SPOONS STORED WITH HANDLES DOWN. INSTRUCTED TO STORE UTENSILS WITH HANDLES UP TO PREVENT CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS ACCUMULATED ON SQUARE CONTAINER WITH WHEELS USED TO STORE AND MOVE EQUIPMENT IN DISHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED BOOSTER HEATER IN DISHWASHING AREA. INSTRUCTED TO REMOVE UNNECESSARY ITEMS FROM PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILDUP ON FLOORS THROUGHOUT KITCHEN, ON WALLS IN DISHWASHING AREA UNDERNEATH COUNTER, UNDERNEATH COOKING EQUIPMENT IN KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNT OUT LIGHT BULBS IN WALKIN FREEZER P AND WALKIN COOLER M. INSTRUCTED TO REPLACE BURNT OUT LIGHT BULBS AND MAINTAIN.

Base deductions−15 pts

Jan 23

Canvass Re-Inspection InspectionPass

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B): THERMOMETERS IS NOT PROVIDED IN COLD AND HOT HOLDING UNITS SCATTERED THROUGHOUT KITCHEN. COLD/HOT HOLDING EQUIPMENT USED FOR TIME/TEMPERATURE CONTROL FOR SAFETY SHALL HAVE AT LEAST ONE THERMOMETER IN AN EASILY VIEWED LOCATION.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12: FOOD STORAGE CONTAINERS NEAR WALK-IN MEAT COOLER, DOES NOT HAVE LABELS. FACILITY MUST PROVIDE.

Basic (7)

−14 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13: MEAT WALK-IN COOLER FAN GUARD IS SOILED WITH DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11: INTERIOR OF MEAT WALK-IN COOLER DOOR IS IN DISREPAIR. FACILIT MUST ENSURE SURFACE IS SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11: TILES NEAR ICE MACHINES IS BROKEN, LOCATED IN FRONT OF FLOOR DRAIN GRATES. FACILITY MUST REPLACE BROKEN TILES, PROVIDE A SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT SURFACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11: WATER DAMAGED/MISSING CEILING TILES OBSERVED IN THE FOLLOWING AREAS, INCLUDING BUT IS NOT LIMITED TO, DISH ROOM AREA, BANQUET STORAGE AREA, AND DRY STORAGE AREA. FACILITY MUST REPLACE DAMAGED/MISSING CEILING TILES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114: UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT FOUND ACROSS ICE MACHINES. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13: FACILITY MUST RE-CAULK ALL SINK FIXTURES ADJACENT TO WALLS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: FOOD HANDLER CERTIFICATIONS NOT PROVIDED ON SITE. ALL FOOD EMPLOYEES WHO DO NOT HAVE A CITY MANAGER CERTIFICATION MUST OBTAIN A VALID FOOD HANDLER CERTIFICATE (ANSI ACCRED.).

Base deductions−24 pts

Jan 23

Canvass InspectionFail

3 High2 Med8 Basic

13 total1 risk factor

39/100inspection score

−56 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
THE PERSON IN CHARGE DOES NOT HAVE A CITY CERTIFICATION OR DOCUMENTATION OF PENDING CITY CERTIFICATE AT THE TIME OF INSPECTION WHILE TCS FOODS SUCH AS VARIOUS RAW MEATS IS BEING COOKED AND SERVED ON-SITE. NO OTHER ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WAS POSTED NOR PROVIDED ON-SITE FOR THE PRESENT MANAGER ON DUTY. NO VALID DOCCUMENTATION ON PREMISES. INSTRUCTED TO PROVIDE A LEAST ONE CERTIFIED FOOD MANAGER ON SITE WHEN FOOD IS COOKED AND SERVED ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
HOT WATER IS NOT PROVIDED AT HAND SINK LOCATED NEAR STAND-UP OVENS. PROVIDE WATER OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030 (C) CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
HOT WATER SANITIZING RINSE AT DISH MACHINE IS LESS THAN 180F. AT TIME OF INSPECTION WAS MEASURED AT 135F DURING FINAL RINSE. REPAIR UNIT SO THAT HOT WATER RINSE IS MAINTAINED BETWEEN 180-194F. THE UNIT HAS BEEN TAGGED AND HELD FOR INSPECTION. THE FACILITY MUST USE THE 3-COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE. PER THE MANAGER, EQUIPMENT IS ON THE WAY FOR THE DISH MACHINE TO BE REPAIRED. ONCE THE FACILITY WANTS TO REPAIR AND USE THE DISH MACHINE, THE FACILITY MUST EMAIL CDPHFOOD@CITYOFCHICAGO.ORG AND/OR FAX WITH A WRITTEN REQUEST AT 312-746-4240 TO AN INSPECTOR COME OUT ON SITE TO TEST THE DISH MACHINE AND, IF REPAIRED PROPERLY, TO HAVE TAG REMOVED. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
THERMOMETERS IS NOT PROVIDED IN COLD AND HOT HOLDING UNITS SCATTERED THROUGHOUT KITCHEN. COLD/HOT HOLDING EQUIPMENT USED FOR TIME/TEMPERATURE CONTROL FOR SAFETY SHALL HAVE AT LEAST ONE THERMOMETER IN AN EASILY VIEWED LOCATION.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOOD STORAGE CONTAINERS NEAR WALK-IN MEAT COOLER, DOES NOT HAVE LABELS. FACILITY MUST PROVIDE.

Basic (8)

−16 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR IS NOT PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE IN THE HEAT DISH MACHINE. FACILITY MUST PROVIDE APPROPRIATE HOT WATER TERMPERATURE-SENSATIVE THERMOMETER/TEST STRIPS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MEAT WALK-IN COOLER FAN GUARD IS SOILED WITH DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INTERIOR OF MEAT WALK-IN COOLER DOOR IS IN DISREPAIR. FACILIT MUST ENSURE SURFACE IS SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
TILES NEAR ICE MACHINES IS BROKEN, LOCATED IN FRONT OF FLOOR DRAIN GRATES. FACILITY MUST REPLACE BROKEN TILES, PROVIDE A SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT SURFACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WATER DAMAGED/MISSING CEILING TILES OBSERVED IN THE FOLLOWING AREAS, INCLUDING BUT IS NOT LIMITED TO, DISH ROOM AREA, BANQUET STORAGE AREA, AND DRY STORAGE AREA. FACILITY MUST REPLACE DAMAGED/MISSING CEILING TILES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT FOUND ACROSS ICE MACHINES. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FACILITY MUST RE-CAULK ALL SINK FIXTURES ADJACENT TO WALLS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOOD HANDLER CERTIFICATIONS NOT PROVIDED ON SITE. ALL FOOD EMPLOYEES WHO DO NOT HAVE A CITY MANAGER CERTIFICATION MUST OBTAIN A VALID FOOD HANDLER CERTIFICATE (ANSI ACCRED.).

Base deductions−56 pts

Risk factor bonus (1× +5)−5 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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