HOTEL MONACO.

Name: Hotel Monaco
Address: 225 N WABASH AVE, Chicago, IL, 60601

Chicago Health Dept

225 N WABASH AVE · LOOP, CHICAGO

Last inspected 2013.

4 inspections on record since 2011 · Last inspected Feb 2013.

Last inspected Feb 2013. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

FEB 2013

INSPECTION HISTORY

FEB 19

2013

PASS W/ CONDITIONS 4 violations 2 CRITICAL

Critical Pest Activity

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090

PREVIOUS SERIOUS VIOLATION FROM REPORT #1321743 ON 2/6/13 NOT CORRECTED: 18/01 - OBSERVED LIVE FRUIT FLIES ON THE WALLS AND CEILING OF ALL PREP AREAS AND DISHWASH AREA, AND ALSO IN THE DINING ROOM ON THE WALLS, CEILING AND BOOTHS. APPROXIMATELY 50 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. MANAGEMENT HAD PEST CONTROL SERVICE FROM ANDERSON ON 2/13/13. MANAGEMENT USED A VACUUM TO ELIMINATE MOST OF THE FLIES ON THE WALLS, CEILING AND DINING BOOTHS IN THE DINING ROOM. CRITICAL VIOLATION 7-42-090.

Critical Pest Activity

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

SEE VIOLATION #14.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN THE FLOOR DRAINS THROUGHOUT THE PREP AREAS, DISHWASH AREA AND BAR.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

DETAIL CLEAN THE WALLS OF THE COOK'S LINE ESPECIALLY IN THE BACK CORNER, AND WALLS OF THE DISHWASH AREA ESPECIALLY AROUND THE WALL MOUNTED DISHRACKS AND BELOW THE STAINLESS STEEL COUNTERS.

FEB 6

2013

FAIL 7 violations 4 CRITICAL

Critical Food Temperature

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED SHELL EGGS AT 49.1F, CANADIAN BACON AT 50.7F, SALMON AT 51.2F, CREAM CHEESE AT 51.9F, EGG WHITES AT 51.0F, EGG YOLKS AT 46.7F, BACON AT 50.5, SAUTEED MUSHROOMS AT 50.5F, GARLIC IN OIL MIXTURE AT 47.1F, SALAMI AT 51.0F. MANAGEMENT VOLUNTARILY DISCARDED 15# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.

Critical Food Temperature

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

OBSERVED NO SANITIZING RINSE AT THE LOW TEMPERATURE DISHMACHINE IN THE DISHROOM. NO CHLORINE SANITIZER WAS DETECTED AT THE FINAL RINSE FOR THE DISHMACHINE. MACHINE TAGGED HELD FOR INSPECTION. MUST MAINTAIN THE FINAL RINSE OF THE DISHMACHINE AT 100 PPM CHLORINE AND USE THE 3 COMPARTMENT SINK TO WASH AND SANITIZE DISHES UNTIL THE TAG IS REMOVED FROM THE DISHMACHINE. CRITICAL VIOLATION 7-38-030.

Critical Employee Hygiene

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO PAPER HAND TOWELS WERE PROVIDED AT THE HANDWASHING SINK AT THE COOK'S LINE. MANAGEMENT PROVIDED PAPER TOWELS AT MY REQUEST. MANAGEMENT INSTRUCTED TO KEEP ALL HANDSINKS SUPPLIED WITH SOAP AND PAPER TOWELS AT ALL TIMES TO PROPERLY WASH HANDS. CRITICAL VIOLATION 7-38-030.

Critical Pest Activity

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

OBSERVED LIVE FRUIT FLIES ON THE WALLS AND CEILING OF ALL PREP AREAS AND DISHWASH AREA, AND ALSO IN THE DINING ROOM ON THE WALLS, CEILING AND BOOTHS. APPROXIMATELY 50 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. ALSO, THE PEST CONTROL LOG BOOK WAS NOT AVAILABLE FOR REVIEW DURING THE INSPECTION. ACCORDING TO THE MANAGER, IT WAS KEPT INSIDE OF A LOCKED OFFICE. MANAGEMENT INSTRUCTED TO PROVIDE A PEST CONTROL LOG BOOK AVAILABLE FOR REVIEW AT ALL TIMES. SERIOUS VIOLATION 7-38-020.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN THE FLOOR DRAINS THROUGHOUT THE PREP AREAS, DISHWASH AREA AND BAR.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

DETAIL CLEAN THE WALLS OF THE COOK'S LINE ESPECIALLY IN THE BACK CORNER, AND WALLS OF THE DISHWASH AREA ESPECIALLY AROUND THE WALL MOUNTED DISHRACKS AND BELOW THE STAINLESS STEEL COUNTERS.

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

REPAIR THE LEAKING DRAIN LINE UNDER THE DISHWASH 3 COMPARTMENT SINK.

NOV 5

2012

PASS 4 violations

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FAN COVER AND INSULATION NOT CLEAN INSIDE WALK-IN COOLER. MUST CLEAN AND MAINTAIN.

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

LARGE CAN OPENER BLADE IN KITCHEN PREP AREA NOT CLEAN. MUST CLEAN AND MAINTAIN.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS UNDERNEATH 3-COMPARTMENT SINK IN PREP AREA NOT CLEAN. MUST CLEAN AND MAINTAIN.

Minor Sanitation

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

FOUND ICE SCOOP INSIDE ICE MACHINE. MUST PROPERLY STORE OUTSIDE MACHINE ON A CLEAN SURFACES.

MAY 11

2011

PASS W/ CONDITIONS 5 violations 1 CRITICAL

Critical Food Temperature

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. FOUND MAIN KITCHEN LOW TEMP DISH MACHINE NOT DISPENSING ANY SANITIZER WHILE USING THE MACHINE. INSTRUCTED TO PROVIDE PROPER SANITIZER CONCENTRATION AND MAINTAIN.

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. BROKEN RUBBER GASKET AT PREP COOLERS, INSTRUCTED TO REPLACE.

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All utensils shall be thoroughly cleaned and sanitized after each usage. INSIDE PREP COOLERS NOT CLEAN, FOUND HEAVY DUST BUILD-UP ON INSIDE SURFACES, WALK-IN COOLER INSULATION LINE NOT CLEAN, DIRT BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MISSING GROUT BETWEEN KITCHEN TILES AT FRONT PREP AREA, DEEP GROOVES TRAPPING WASTE WATER AND FOOD DEBRIS, INSTRUCTED TO GROUT.

Minor Other

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS TO ALL COOLERS WHERE PERISHABLES ARE HELD.

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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