MAY 20
2025
PASS · 0 violations
HOTEL CHICAGO.
Chicago Health Dept
333 N DEARBORN ST · RIVER NORTH, CHICAGO
Passed most recent inspection (May 2025).
16 inspections on record since 2010 · Last inspected May 2025.
THE NUMBERS
INSPECTIONS
16
VIOLATIONS
26
total on record
LAST INSPECTED
MAY 2025
INSPECTION HISTORY
MAY 14
2025
PASS W/ CONDITIONS 2 violations
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
OBSERVED THE LOW TEMPERATURE DISHMACHINE IN THE BAR AREA (NOT-IN-USE) AT THIS TIME OF INSPECTION;FINAL SANITIZING RINSE AT "0" PPM CHLORINE CONCENTRATION.INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.THE SAID DISHMACHINE IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE).(** SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-025,TECHNICIAN ON SITE, NO CITATION ISSUED.
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
OBSERVED DIRTY FLOOR WITH EXCESS LITTER STRAWS AND BROKEN GLASS DEBRIS ETC. UNDERNEATH THE DISHMACHINE AREA AT THE BAR AREA.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND MAINTAIN.
AUG 14
2024
PASS 1 violation
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
OBSERVED NO SINK AT THIRD FLOOR BAR IN LOBBY USED FOR OBTAINING WATER OR DISCARDING LIQUID WASTE. INSTRUCTED TO INSTALL A MINIMUM OF ONE SINK USED FOR OBTAINING WATER OR DISCARDING LIQUID WASTE AT THIRD FLOOR BAR IN LOBBY.
NOV 15
2022
PASS · 0 violations
JAN 17
2020
PASS · 0 violations
show all 16 inspections →
JAN 9
2019
PASS · 0 violations
MAR 7
2018
PASS · 0 violations
JUL 28
2017
PASS 3 violations
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
FOUND SLIGHT GRIME BUILD-UP AT THE INTERIOR PANEL OF THE ICE MACHINE LOCATED ACROSS FROM THE WALK-IN COOLER ON THE 4TH FLOOR.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
FOUND DIRTY CEILING ABOVE THE HAND WASHING SINK NEXT TO THE GRILLS STATION.MUST CLEAN AND SANITIZE. FOUND EXHAUST HOOD CEILING VENTS AT THE COOKING LINE GRIMMY WITH GREASE ACCUMULATION. M UST CLEAN, SANITIZE AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
FOUND A LEAKING HOT WATER FAUCET HANDLE BASE AND THE MIDDLE FAUCET AT THE 3-COMP SINK. MUST REPAIR AND MAINTAIN.
DEC 2
2016
PASS 3 violations
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED GREASE/FOOD BUILD UP ON FLOOR UNDER COOKING EQUIPMENT. MUST CLEAN FLOOR UNDER AND AROUND COOKING EQUIPMENT AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED DUST/FOOD DEBRIS ON WALLS CEILING TILES AT DISHWASH AND PREP AREA. MUST CLEAN WALLS AND CEILING TILES.
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
METAL ICE SCOOP CRACKED BY HANDLE. MUST REPLACE DAMAGED ICE SCOOP.
JAN 25
2016
PASS 5 violations
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
SOME PREP AREA BULK CONTAINERS NOT LABELED. INSTRUCTED MANAGER TO LABEL PREP AREA BULK CONTAINERS.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
OBSERVED ACCUMULATED FOOD DEBRIS ON LOWER SIDE OF DISHMACHINE DRAIN BAORDS. MUST CLEAN AND MAINTAIN LOWER SIDE OF DRAIN BOARDS.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
OBSERVED BOXES ON WALK IN FREEZER FLOOR. MUST ELEVATE ALL ITEMS 6" OFF FLOOR.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
OBSERVED FOOD BUILD UP/DIRT BUILD UP ON WALL BEHIND DISHMACHINE. MUST CLEAN WALL AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
PREP AREAS EXPOSED HANDWASH BOWLS FAUCETS LEAKING ALSO COOKLINE EXPOSED HANDWASH BOWL HOT WATER HANDLE STRIPPED. MUST REPAIR AND MAINTAIN SINKS.
APR 9
2015
PASS 3 violations
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN THE INTERIOR OF THE MICROWAVE IN THE EMPLOYEE'S LUNCH ROOM ST LEVEL AND MAINTAIN.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
MUST REPLACE STAINED CEILING PANELS INSIDE THE EMPLOYEE'S WOMEN'S WASHROOM IN THE ST LEVEL AND MAINTAIN. MUST SEAL THE GAP AROUND THE CONDUIT AND PIPES IN THE DISH WASHING AREA 4TH FLOOR AND MAINTAIN.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
VENTILATION NOT WORKING INSIDE BOTH EMPLOYEE'S WASHROOM IN ST LEVEL. MUST REPAIR.
JAN 13
2014
PASS 3 violations
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
INSTRUCTED TO INVERT ALL MULTI SERVICE UTENSILS DURING STORAGE ON SHELVES AT ALL TIMES TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
INSTRUCTED TO CLEAN, REPLACE OR REPAINT WITH NON TOXIC FOOD GRADE PAINT SHELVES INSIDE COOLER (2 DOOR).
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INSTRUCTED TO CLEAN UPPER COMPARTMENT OF ICE MACHINE AND MAINTAIN.
MAR 14
2013
PASS · 0 violations
MAR 9
2012
PASS 2 violations
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
CUTTING BOARD WITH DEEP, DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
EVIDENCE OF MILDEW ON CAULKING AT DISHMACHINE AREA-MUST REPLACE. The walls and ceilings shall be in good repair and easily cleaned.
MAR 8
2011
PASS W/ CONDITIONS 3 violations 1 CRITICAL
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP OR PAPER TOWELS WERE AVAILABLE AT THE EXPOSED HANDSINK NEXT TO THE DISHMACHINE IN THE ROOM SERVICE AREA OR AT THE BAR HANDSINKS. MUST PROVIDE HANDSOAP AND PAPER TOWELS AT ALL HANDSINKS. CRITICAL VIOLATION 7-38-030.
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED FROM CONTAMINATION INSIDE OF THE ICE MACHINE AT THE 1ST FLOOR BAR AND ROOM SERVICE AREA. OBSERVED BLACK MOLD GROWTH ON INTERIOR SURFACES OF THE ICE MACHINE. UNIT TAGGED HELD FOR INSPECTION BY CDPH. MUST TURN OFF AND EMPTY ICE FROM THE MACHINE AND HAVE INTERIOR OF UNIT CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005A.
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER WAS PRESENT DURING THE INSPECTION. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
FEB 4
2010
PASS W/ CONDITIONS 1 violation 1 CRITICAL
SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. In Room Dining area dishmachine not sanitizing while in use, 0 ppm chlorine,low temperature dishmachine. Instructed manager low temperature dishmachine must be sanitizing at 100 ppm chlorine. Critical violation, citation issued. Ticket #H000057365 10. Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.
Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →
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