What is Millennium Knickerbocker Hotel-nix's health inspection score?

Millennium Knickerbocker Hotel-nix has a SafeDine safety score of 71 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Millennium Knickerbocker Hotel-nix last inspected?

Millennium Knickerbocker Hotel-nix was last inspected on November 21, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Millennium Knickerbocker Hotel-nix have?

Millennium Knickerbocker Hotel-nix has 19 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Millennium Knickerbocker Hotel-nix safe to eat at?

Millennium Knickerbocker Hotel-nix has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Millennium Knickerbocker Hotel-nix serve?

Millennium Knickerbocker Hotel-nix serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Millennium Knickerbocker Hotel-nix

Name: Millennium Knickerbocker Hotel-nix
Address: 163 E WALTON ST, Chicago, 60611
Rating: 71

163 E WALTON ST, Chicago

Last Inspected: 11/21/2025

▲Improving

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0Good

American•Streeterville

Ranked #503 of 713 in StreetervilleBetter than 22% of american restaurants

Improving

4 inspections

Last: Nov 21, 2025

high confidence

Directions Order

Inspections

Clean Rate

4.8

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

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

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-29

Final Score

Impact Breakdown

High Priority

-18 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

+28 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

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163 E WALTON ST, Chicago, IL 60611

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Violation Timeline

Dec 2023

1 inspections

3 basic

Dec

Jul 2024

1 inspections

1 high priority

1 intermediate

4 basic

Nov 2025

2 inspections

5 high priority

5 basic

Nov

Inspection History

4 records on file

1 Canvass Re-Inspection3 Canvass

Nov 25

Canvass Re-Inspection InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−4 pts

Nov 25

Canvass InspectionFail

5 High3 Basic

8 total

44/100inspection score

−56 pts

High Priority (5)

−50 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO PAPER TOWELS AT THE HAND WASHING SINKS OF THE BAR. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAD WASHING SINKS. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED. CONSOLIDATED WITH THE ABOVE VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OTED NO SOAP AT THE HAND WASHING SINK OF THE PREP AREA AND 2 AT THE FRONT BAR. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO HAND WASHING SINK AT THE PREP AREA OF THE CAPPUCCINO AT THE FRONT. INSTRUCTED TO INSTALL A HAND WASHING SINK AT LOCATION. PRIORITY VIOLATION #7-38-030(C). NO CITATION ISSUED.
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 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE.EQUIPMENT NOT IN USE AT THE TIME OF INSPECTION. PRIORITY VIOLATION #7-38-025. NO CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED HIGH TEMPERATURE DISH MACHINE WITH THE FINAL RINSE GAUGE READING AT 185F, HOWEVER THE IRREVERSIBLE TEMPERATURE MEASURING DEIVE HAS A SURFACE READING AT 156F. INSTRUCTED MANAGEMENT THAT THE INTERNAL WATER TEMPERATURE SHOULD READ 160. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
NOTED WASTE WATER FROM THE DRAIN PIPE OF THE OF THE CAPPUCCINO MACHINE AND OTHER PIPES AT THE CAFETERIA DRAINING INTO THE BUCKET AND THE ONE COMPARTMENT SINK.INSTRUCTED TO REDIRECT THE DRAIN LINE INTO THE FLOOR DRAIN OR CONTAINER
58ALLERGEN TRAINING AS REQUIRED−2
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−56 pts

Jul 24

Canvass InspectionPass

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINKS IN THE LOBBY BAR AREA AND KITCHEN WAREWASHING AREA MISSING HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED BUILD UP OF DEAD INSECTS (SMALL BLACK FLIES) IN AND SURROUNDING EFFECTIVE INSECT CONTROL DEVICES AT THE LOBBY BAR AREA. INSTRUCTED TO REMOVE DEAD OR TRAPPED INSECTS AND OTHER PESTS FROM PEST CONTROL DEVICES AND THE PREMISES AT ADEQUATE FREQUENCY TO PREVENT THEIR ACCUMULATION OR DECOMPOSITION AND MAINTAIN.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF SALAMANDER OVEN IN THE MAIN KITCHEN AREA. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT SMOOTH AND EASILY-CLEANABLE.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED CONDENSATE DRAINAGE LINE FROM ESPRESSO MACHINE IN THE FRONT RESTAURANT SERVICE COUNTER DISCHARGING INTO BUCKET. INSTRUCTED TO RE-ROUTE DRAINAGE LINE TO DISCHARGE CONDENSATE WATER TO APPROVED WASTEWATER SYSTEM IN ACCORDINACE WITH THE LAW AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED USED MOPS STORED BETWEEN REAR KITCHEN AREA WALL AND EXTERIOR OF WALK-IN COOLERS. INSTRUTED TO RELOCATE MOPS AND STORE SUCH THAT MOP HEADS DO NOT CONTAMINATE WALLS, CEILINGS, OR FLOORS WHILE DRYING AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED NONFUNCTIONAL EQUIPMENT (LARGE LINE COOLER) ALONG MAIN KITCHEN AREA COOK LINE NOT IN-USE WITH NO PLANS TO REPAIR PER PERSON-IN-CHARGE. INSTRUCTED TO REMOVE NONFUNCTIONAL EQUIPMENT AND OTHER ITEMS UNNECESSARY TO FOOD OPERATIONS FROM THE PREMISES AND MAINTAIN.

Base deductions−23 pts

Dec 23

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLER WITHOUT EFFECTIVE HAIR RESTRAINT (BEARD) INSTRUCTED TO PROVIDE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED STORED KITCHENWARE WITH DRIED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES. INSTRUCTED TO CLEAN AND MAINTAIN FREE OF ACCUMULATION TO PREVENT PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WATER STAINED AND MISSING CEILING TILES IN THE FOLLOWING PLACES.., IN PREP AREA NEAR DISHWASHING EQUIPMENT, DRY STORAGE, BASEMENT NEAR EMPLOYEE CAFETERIA AND MENS LOCKERROOM. INSTRUCTED TO REPLACE AND MAINTAIN CEILING SMOOTH AND EASILY CLEANABLE.

Base deductions−6 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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