What is Crowne Plaza Chicago Metro's health inspection score?

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

When was Crowne Plaza Chicago Metro last inspected?

Crowne Plaza Chicago Metro was last inspected on October 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Crowne Plaza Chicago Metro have?

Crowne Plaza Chicago Metro has 25 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Crowne Plaza Chicago Metro safe to eat at?

Yes, Crowne Plaza Chicago Metro has an excellent safety record with a score of 100/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Crowne Plaza Chicago Metro serve?

Crowne Plaza Chicago Metro serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Crowne Plaza Chicago Metro

Name: Crowne Plaza Chicago Metro
Address: 25 S HALSTED ST, Chicago, 60661
Rating: 100

25 S HALSTED ST, Chicago

Last Inspected: 10/17/2025

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0Excellent

American•West Loop

Ranked #690 of 1000 in West LoopBetter than 17% of american restaurants

Stable

7 inspections

Last: Oct 17, 2025

high confidence

Directions Order

Inspections

57%

Clean Rate

3.6

Avg Violations

6 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

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-0

Final Score

100

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+1 pts

100

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

25 S HALSTED ST, Chicago, IL 60661

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Violation Timeline

Nov 2022

1 inspections

Nov

Oct 2023

1 inspections

2 high priority

1 intermediate

6 basic

May 2024

2 inspections

3 high priority

2 intermediate

10 basic

May

Sep 2025

2 inspections

1 basic

Oct 2025

1 inspections

Oct

Inspection History

7 records on file

1 Short Form Complaint2 Canvass Re-Inspection4 Canvass

Oct 25

Short Form Complaint InspectionLatestCleanPass

No violations

100/100inspection score

Sep 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Sep 25

Canvass InspectionFail

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
FOUND OUTSIDE DUMPSTER AREAS NOT CLEAN.(GARBAGE SPILLAGE,PALLETS,ETC.)PRIORITY FOUNDATION.CITATION ISSUED.7-38-020B.MUST CLEAN AND MAINTAIN.

Base deductions−2 pts

May 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

May 24

Canvass InspectionPass w/ Conditions

3 High2 Med10 Basic

15 total2 risk factors

30/100inspection score

−60 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO PERSON-IN-CHARGE ON-SITE WITH CITY OF CHICAGO CERTIFIED FOOD MANAGER TRAINING. PERSON-IN-CHARGE WITH CERTIFIED MANAGER TRAINING ARRIVE ON-SITE DURING INSPECTION. INSTRUCTED TO PROVIDE PERSON-IN-CHARGE ON-SITE WITH CERTIFIED MANAGER TRAINING AT ALL TIMES. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO FOOD HANDLING EMPLOYEE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING OR ORIGINAL CERTIFICATE ON-SITE. FOOD HANDLING EMPLOYEE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING AND ORIGINAL CERTIFICATE ARRIVED ON-SITE DURING INSPECTION. INSTRUCTED TO ENSURE AT LEAST ONE FOOD HANDLING EMPLOYEE WITH CERTIFIED MANAGER TRAINING PRESENT AT ALL TIMES IN WHICH FOOD IS PREPARED OR HANDLED AND MAINTAIN ORIGINAL CERTIFICATE ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED 2-DOOR REACH-IN COOLER AT FRONT PREP AREA IS NOT IN USE AT TIME OF INSPECTION. PERSON-IN-CHARGE AWARE THAT COOLER DOES NOT MAINTAIN SUFFICIENT TEMPERATURE TO STORE TCS FOODS AT 41.0F OR BELOW. COOLER TAGGED AND HELD FOR INSPECTION AT TIME OF INSPECTILN. CURRENT INTERNAL TEMPERATURE AT 49.0F DEGREES. INSTRUCTED NOT TO USE COOLER TO STORE TCS FOOD UNTIL ABLE TO MAINTAIN 41.0F OR BELOW AND COOLER IS RE-INSPECTED BY CDPH. PRIORITY VIOLATION. 7-38-005.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED LEFT-HAND REACH-IN COOLER AT COFFEE PREP AREA MISSING INTERNAL AMBIENT AIR THERMOMETER. INSTRUCTED TO PROVIDE INTERNAL AMBIENT AIR THERMOMETER STORED IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL COOLERS USED TO STORE TCS FOODS AND MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED SEVERAL BULK DRY FOOD STORAGE CONTAINERS IN THE REAR PREP AREA WITHOUT ADEQUATE IDENTITY LABELS. INSTRUCTED TO LABEL ALL FOOD STORAGE CONTAINERS WITH THE COMMON NAME OF THE FOOD AND MAINTAIN.

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED SINGLE-USE BOWLS USED AS A SCOOP IN SEVERAL BULK DRY FOOD STORAGE CONTAINERS THROUGHOUT THE REAR PREP AREAS. INSTRUCTED TO REMOVE SINGLE-USE BOWLS AND REPLACE WITH UTENSILS WITH A HANDLE TO PREVENT CONTAMINATION AND MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN-USE TONGS AND SPATULAS IN THE FRONT PREP KITCHEN STORED ON THE STOVE IN WATER AT 85.0F. INSTRUCTED TO REMOVE IN-USE UTENSILS IN STORE IN WATER OF AT LEAST 135.0F AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED CLEAN TABLEWARE AND UTENSILS STORED IN FOOD CONTAINER WITHOUT ADEQUATE OVERHEAD PROTECTION AT THE FRONT PREP AREA. INSTRUCTED TO RELOCATE UTENSILS AND STORE SUCH THAT UTENSILS ARE PROTECTED FROM OVERHEAD CONTAMINATION AND MAINTAIN.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE-SERVICE CONTAINERS STORED UNINVERTED/UN-COVERED AT THE FRONT PREP AREA. INSTRUCTED TO STORE SINGLE-SERVICE ITEMS COVERED OR INVERTED TO PREVENT CONTAMINATION AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED NONFOOD-CONTACT SURFACES ON SIDE OF DEEP FRYERS AND STOVE IN THE FRONT PREP AREA TO BE SOILED WITH GREASE AND DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND AMINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED DRAIN PLUGS AT 3-COMPARTMENT SINK TO BE IN POOR REPAIR, BUT FUNCTIONAL. FOUND FAUCET OF HANDWASHING SINK AT REAR WAREWASHING AREA TO BE LEAKING, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE 3-COMPARTMENT SINK DRAIN PLUGS AND HANDWASHING SINK FAUCET AND MAINTAIN PLUMBING FIXTURES IN GOOD REPAIR.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED NO WASTE RECEPTACLE PROVIDED AT THE REAR COFFEE PREP/ICE MACHINE AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE WASTE RECEPTACLE FOR EACH LAVATORY OR GROUP OF ADJACENT LAVATORIES WHERE DISPOSABLE PAPER TOWELS ARE USED FOR HAND DRYING AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR BENEATH DEEP FRYERS AND OVEN IN THE FRONT PREP AREA TO BE SOILED WITH GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN FLOORS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SEVERAL NON-FUNCTIONAL/NOT IN-USE ITEMS OF EQUIPMENT IN THE REAR OUTDOOR WASTE ENCLOSURE AND LOADING DOCK. INSTRUCTED TO REMOVE NON-FUNCTIONAL/NOT IN-USE ITEMS THAT ARE UNNECESSARY TO FOOD OPERATIONS FROM THE PREMISES TO PREVENT PEST HARBORAGE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BASE COVING AT THE WALKWAY RAMP NEAR THE WAREWASHING AREA TO BE MISSING AND IN POOR REPAIR WITH WALL BEHIND IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE WALL AND BASE COVING AND MAINTAIN PHYSICAL FACILITIES IN GOOD REPAIR.

Base deductions−60 pts

Risk factor bonus (2× +5)−10 pts

Oct 23

Canvass InspectionPass w/ Conditions

2 High1 Med6 Basic

9 total

63/100inspection score

−37 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNAGE AT THE HAND SINK IN THE EMPLOYEE TOILET ROOM LOCATED IN THE KITCHEN AREA AND THE MEN TOILET ROOM LOCATED UPSTAIRS. INSTRUCTED TO PROVIDE AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE SCOOPER BEING STORED ON THE WALL NEAR THE ICE MACHINE WITH THE FOOD CONTACT SURFACE EXPOSED. INSTRUCTED ON HOW TO PROPERLY STORE ICE SCOOP BETWEEN USES.

Intermediate (1)

−5 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING FOOD NOT MEETING REQUIRE TEMPERATURE OF 135F DEGREES OR ABOVE IN THE DESIGNATED HOT-HOLDING UNIT: SAUSAGE LINKS AT 120.6F AND 116.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 2 1/2 LBS OF PRODUCTS WORTH $20.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLER IN THE FRONT COFFEE/PASTRY AREA HANDLING AND MAKING DRINKS WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE REAR DRY STORAGE AREA NEAR THE ICE MACHINE. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK AT THE FAUCET OF THE ONE COMPARTMENT SPRAYER NEAR THE HIGH TEMPERATURE DISH MACHINE. ALSO, OBSERVED A LEAKY PIPE WITH CLOTHS WRAPPED AROUND THE PIPES LOCATED IN THE PRODUCE WALK-IN COOLER. INSTRUCTED TO REPAIR PLUMBING AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE IN THE UNISEX EMPLOYEE TOILET ROOM. INSTRCUTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LOOSE DEBRIS, OIL, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.

Base deductions−37 pts

Nov 22

Canvass 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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