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HYATT

150 N RIVERSIDE PLZ, CHICAGO, IL 60606 · Restaurant

Inspection summary

HYATT has been inspected 10 times by Chicago Department of Public Health since July 25, 2017. The most recent inspection, on August 4, 2026, recorded 3 infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 8 times across 6 separate inspections, most recently on August 4, 2026. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 5 times across 4 separate inspections, most recently on August 4, 2026. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on August 4, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 3 times across 2 separate inspections, most recently on April 11, 2022. For example: PROPER DATE MARKING AND DISPOSITION

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on July 7, 2026. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

10 inspections

  1. Complaint Re-Inspection

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED SIGNAGE NOTIFYING FOOD EMPLOYEES TO WASH HANDS MISSING AT THE COFFEE STATION HANDWASHING SINK. INSTRUCTED TO PROVIDE ADEQUATE SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED SEVERAL TCS FOOD ITEMS (SHELLFISH, SOUP STOCK) STORED COVERED BY FOOD CONTAINER LIDS WHILE COOLING IN VARIOUS COLD-HOLDING EQUIPMENT THROUGHOUT KITCHEN AREA. INSTRUCTED TO STORE TCS FOOD ITEMS LOOSELY-COVERED OR UNCOVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING TO FACILITATE HEAT TRANSFER AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED OPEN COFFEE GROUNDS AND CUTTING BOARD STORED DIRECTLY ADJACENT TO HANDWASHING SINK AT THE COFFEE STATION. INSTRUCTED TO RELOCATE OPEN FOOD AND CLEAN EQUIPMENT OR INSTALL SPLASH GUARD TO PREVENT POTENTIAL CONTAMINATION OF OPEN FOOD AND CLEAN EQUIPMENT AND MAINTAIN ALL FOOD FREE FROM CONTAMINATION FROM THE PREMISES.
  2. Complaint

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED SIGNAGE NOTIFYING FOOD EMPLOYEES TO WASH HANDS MISSING AT THE COFFEE STATION HANDWASHING SINK. INSTRUCTED TO PROVIDE ADEQUATE SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED HIGH-TEMPERATURE DISH MACHINE IN THE WAREWASHING AREA IN POOR REPAIR, REACHING MAXIMUM FINAL RINSE SURFACE TEMPERATURE OF 148.5F (MEASURED WITH BOTH DISH PLATE-SIMULATING AND WATERPROOF METAL STEM IRREVERSIBLE-REGISTERING THERMOMETERS) AT TIME OF INSPECTION. INSTRUCTED TO CEASE USE OF HIGH-TEMPERATURE DISH MACHINE UNTIL REPAIRED OR REPLACED AND MAINTAIN HIGH-TEMPERATURE DISH MACHINE WITH FINAL RINSE EQUIPMENT SANITIZATION SURFACE TEMPERATURE OF 160.0F OR ABOVE (180.0F FINAL RINSE WATER TEMPERATURE). TAGGED EQUIPMENT WITH INSTRUCTIONS TO CONTACT CDPH ONCE EQUIPMENT IS REPAIRED OR REPLACED AND PRIOR TO USE. PRIORITY VIOLATION. 7-38-025 CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED SEVERAL TCS FOOD ITEMS (SHELLFISH, SOUP STOCK) STORED COVERED BY FOOD CONTAINER LIDS WHILE COOLING IN VARIOUS COLD-HOLDING EQUIPMENT THROUGHOUT KITCHEN AREA. INSTRUCTED TO STORE TCS FOOD ITEMS LOOSELY-COVERED OR UNCOVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING TO FACILITATE HEAT TRANSFER AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED OPEN COFFEE GROUNDS AND CUTTING BOARD STORED DIRECTLY ADJACENT TO HANDWASHING SINK AT THE COFFEE STATION. INSTRUCTED TO RELOCATE OPEN FOOD AND CLEAN EQUIPMENT OR INSTALL SPLASH GUARD TO PREVENT POTENTIAL CONTAMINATION OF OPEN FOOD AND CLEAN EQUIPMENT AND MAINTAIN ALL FOOD FREE FROM CONTAMINATION FROM THE PREMISES.
  3. Canvass

    2 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (EGG FRITTATA, AND BREAKFAST SANDWICHES) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 50F - 55F LOCATED AT THE COFFEE STATION REACH IN COOLER,MANAGER VOLUNTARILY DISCARDS AND DENATURES ALL SAID TCS FOODS, APPROX 30 LBS $100. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED REACH IN COOLER LOCATED AT COFFEE STATION AT AN IMPROPER COLD HOLDING TEMPERATURE OF 50F AT TIME OF INSPECTION. REACH IN COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE REACH IN COOLER. UNTIL IT MAINTAINS A COLD HOLDING TEMPERATURE OF 41F OR BELOW AND IS RE-INSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
  4. Non-Inspection

    0 infractions

  5. Complaint Re-Inspection

    0 infractions

  6. Complaint

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND THE FOLLOWING HANDWASHING SINK WATER TEMPERATURE RANGE FROM 50F-75F: 8TH FLOOR WOMEN AND UNISEX TOILET ROOMS,7TH FLOOR MEN'S TOILET ROOM, W & M TOILET ROOM 11TH FLOOR AND WOMEN'S 14TH FLOOR. INSTRUCTED MANAGER TO PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND IMPROPER COLD HOLDING TEMPERATURES OF CHICKEN, SHRIMP, COOKED BROCCOLI, AND COOKED MUSHROOMS LOCATED AT SALAD BAR. FOUND FOOD ITEMS AT TEMPERATURES RANGING FROM 53F - 47F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID ITEMS. MUST MAINTAIN A COLD HOLDIG TEMPERATURE OF 41F AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • FOUND NO DISCARD DATE FOR READY TO EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD GYRO AND FALAFEL HELD FOR OVER 24 HOURS. MUST PROVIDE DISCARD DATE FOR ALL READY TO FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION VIOLATION. 7-38-005.CITATION ISSUED.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • FOUND CONTINUED NON- COMPLIANCE THE FOLLOWING PREVIOUS CORE VIOLATION NOT CORRECTED BY THE CORRECT BY DATE FROM INSPECTION REPORT #2321115 DATED 11/6/19: OBSERVED THAT HAND WASHING SINKS IN KITCHEN AREA ARE NOT PROPERLY MARKED. MUST PROVIDE PROPER HAND WASHING SIGNS ON ALL SINKS OBSERVED NO FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEE. INSTRUCTED THAT ALL EMPLOYEE'S MUST COMPLY WITH FOOD HANDLER'S TRAINING IN ACCORDANCE WITH THE FOOD HANDLING REGULATION ENFORCEMENT ACT. 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. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  7. Canvass

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED THAT HAND WASHING SINKS IN KITCHEN AREA ARE NOT PROPERLY MARKED. MUST PROVIDE PROPER HAND WASHING SIGNS ON ALL SINKS
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT, TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, SALSA, RICE)NOT PROPERLY DATED , STORED LONGER THAN 24 HOURS IN COOLERS. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NOTED NO THERMOMETERS INSIDE HOT HOLDING UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO PROVIDE ACCURATE AMBIEN MEASURING THERMOMETERS IN ALL HOT HOLDING EQUIPMENT AND ALL REFRIGERATION UNITS
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA, DISHWASHING AREA AND DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FACILITY USES HI TEMPERATURE SANITIZING DISH MACHINE AND DOESN'T HAVE PROPER TEMPERATURE MEASURING IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR THAT SHALL BE PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE.PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEE. INSTRUCTED THAT ALL EMPLOYEE'S MUST COMPLY WITH FOOD HANDLER'S TRAINING IN ACCORDANCE WITH THE FOOD HANDLING REGULATION ENFORCEMENT ACT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 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.
  8. Canvass

    0 infractions

  9. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED A REFRIGERATOR AT AN AMBIENT AIR TEMPERATURE OF 57.2F. AT THE TIME OF THE INSPECTION SAID REFRIGERATOR HAD POTENTIALLY HAZARDOUS FOODS (SLICED TOMATOES) INSIDE. INSTRUCTED TO MAINTAIN ALL REFRIGERATORS AT 40F OR BELOW AT ALL TIMES POTENTIALLY HAZARDOUS FOODS (SLICED TOMATOES) ARE INSIDE. MANAGER PLUGGED IN THE REFRIGERATOR DURING THE INSPECTION AND BY THE END OF THE INSPECTION SAID REFRIGERATOR WAS AT 40F. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES RANGING FROM 59.2F-125F; 10 LBS OF SLICED TOMATOES AT 59.2F, 10 LBS OF CARNITAS (PORK) AT 125F, AND 10 LBS OF BEEF FAJITAS AT 121.5F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID ITEMS AND TO ALWAYS MAINTAIN ALL COLD HOLDING POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AND HOT HOLDING POTENTIALLY HAZARDOUS FOODS AT 140F OR ABOVE AT ALL TIMES. COST OF SAID POTENTIALLY HAZARDOUS FOODS IS $250. CRITICAL VIOLATION 7-38-005(A).
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED FOOD NOT PROTECTED. OBSERVED 3 LARGE POTS OF DIFFERENT SOUPS (TORTILLA SOUP, CHICKEN VERDE AND BEEF VEGETABLE)WITHOUT LIDS AND BREAD ROLLS SITTING ON A TABLE, IN THE CUSTOMER SERVICE AREA, WITHOUT ADEQUATE PROTECTION TO PREVENT CONTANMINATION. INSTRUCTED TO INSTALL SNEEZE GUARDS TO PROTECT POTENTIALLY HAZARDOUS FOODS FROM CONTANMINATION AT ALL TIMES. MANAGER REMOVED BREAD AND SOUP POTS FROM SAID AREA DURING THE INSPECTION. SERIOUS VIOLATION 7-38-005(A).
  10. License

    0 infractions

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