MAY 20
2025
PASSED
0 violationsSANITARY INSPECTION RECORD — CITY OF CHICAGO
✕
HOTEL CHICAGO.
EAT. 100/100
333 N DEARBORN ST · RIVER NORTH, CHICAGO
Last inspected May 20, 2025 · passed
Passed all 16 inspections, but 2 critical violations on file.
THE NUMBERS
INSPECTIONS
16
13 passed · 3 w/ conditions
VIOLATIONS
26
includes 2 critical
RECORDS COVER
15 YEARS
since Feb 2010
INSPECTION HISTORY
MAY 142025PASS W/ CONDITIONS2 violationsDETAILS
MAY 14
2025
PASS W/ CONDITIONS
2 violationsDETAILS
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 142024PASSED1 violationDETAILS
AUG 14
2024
PASSED
1 violationDETAILS
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.
show all 16 inspections →
JUL 282017PASSED3 violationsDETAILS
JUL 28
2017
PASSED
3 violationsDETAILS
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 22016PASSED3 violationsDETAILS
DEC 2
2016
PASSED
3 violationsDETAILS
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 252016PASSED5 violationsDETAILS
JAN 25
2016
PASSED
5 violationsDETAILS
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 92015PASSED3 violationsDETAILS
APR 9
2015
PASSED
3 violationsDETAILS
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 132014PASSED3 violationsDETAILS
JAN 13
2014
PASSED
3 violationsDETAILS
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 92012PASSED2 violationsDETAILS
MAR 9
2012
PASSED
2 violationsDETAILS
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 82011PASS W/ CONDITIONS3 violations1 CRITICALDETAILS
MAR 8
2011
PASS W/ CONDITIONS
3 violations1 CRITICALDETAILS
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 42010PASS W/ CONDITIONS1 violation1 CRITICALDETAILS
FEB 4
2010
PASS W/ CONDITIONS
1 violation1 CRITICALDETAILS
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.
Data sourced from Chicago Dept. of Public Health. We'd love to link you straight to this restaurant's record — turns out Chicago considers that a luxury. The full dataset is what's on offer →