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HYATT REGENCY MCCORMICK PLACE - CHICAGO

2233 S DR MARTIN LUTHER KING JR DR, CHICAGO, IL 60616 · Restaurant

Inspection summary

HYATT REGENCY MCCORMICK PLACE - CHICAGO has been inspected 15 times by Chicago Department of Public Health since August 9, 2010. The most recent inspection, on June 11, 2025, recorded 2 infractions.

3 of 15 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 9 times across 5 separate inspections, most recently on June 11, 2025. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 2 times across 2 separate inspections, most recently on June 17, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on June 10, 2022. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 once on June 11, 2025. For example: PERSONAL CLEANLINESS

  • 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 once on August 12, 2015. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

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.

15 inspections

  1. Canvass

    2 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
  2. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE STORAGE RACKS INSIDE THE REAR WALK IN COOLER (SIXES AND EIGHTS) WITH STAINS AND FOOD DEBRIS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN STORAGE RACKS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A LEAK AT THE VALVES UNDER THE SANITIZING COMPARTMENT OF THE 3-COMPARTMENT SINK (BY THE DISH MACHINE). INSTRUCTED MANAGER TO REPAIR LEAK AND MAINTAIN GOOD PLUMBING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOORS IN THE CORNERS, UNDER/AROUND THE STORAGE RACKS, COOKING/COOLING EQUIPMENT AND INSIDE THE WALK IN COOLER/FREEZERS WITH FOOD, DIRT/DEBRIS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOORS.
  3. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED PAINT PEELING ON WHITE FLOOR IN BEHIND COUNTER AREA NEAR COFFEE MACHINE. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.
  4. Canvass Re-Inspection

    8 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • INTERIOR OF ICE MACHINE IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INTERIOR OF ICE MACHINE IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARDS IN NEED OF CLEANING OR REPLACING. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL COOKING EQUIPMENT, INTERIOR OF REACH IN COOLERS AND PREP TABLES IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL CONTACT SURFACES (DOOR HANDLES) IN NEED OF CLEANING TO REMOVE ALL BUILD IP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • SELF SERVE SODA DISPENSOR IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS IN CORNERS AND AROUND COOING EQUIPMENT IN MAIN KITCHEN AND FRONT BAR AREA IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • HOOD VENTILATION IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
  5. Canvass

    9 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROXIMATELY 30-40 FRUIT FLIES IN THE MAIN DISH AREA LOCATED IN MAIN KITCHEN AREA. INSTRUCTED MANAGER TO CLEAN ALL AREAS AND CONTACT PEST CONTROL FOR SERVICE TO REMOVE ALL PEST. PRIORITY FOUNDATION 7-38-020(A) CITATION ISSUED
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • INTERIOR OF ICE MACHINE IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • LARGE CAN OPENER IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN CLEAN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARDS IN NEED OF CLEANING OR REPLACING. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL COOKING EQUIPMENT, INTERIOR OF REACH IN COOLERS AND PREP TABLES IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL CONTACT SURFACES (DOOR HANDLES) IN NEED OF CLEANING TO REMOVE ALL BUILD IP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • SELF SERVE SODA DISPENSOR IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS IN CORNERS AND AROUND COOING EQUIPMENT IN MAIN KITCHEN AND FRONT BAR AREA IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • HOOD VENTILATION IN NEED OF CLEANING TO REMOVE ALL GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
  6. Canvass

    0 infractions

  7. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN STORAGE RACKS HOLDING DISHES AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE FLOORS ALONG THE WALL AROUND AND BEHIND KITCHEN EQUIPMENT.
  8. Short Form Complaint

    0 infractions

  9. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR AROUND DISHMACHINE OF FOOD SPILLS AND DEBRIS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXPOSED HAND WASH SINK IN PREP AREA NEXT TO DRY STORAGE AREA NEEDS TO BE PROPERLY TEMPTED. MUST ADJUST.
  10. Suspected Food Poisoning

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST CLEAN THE CAN OPENER AT THE PREP TABLE IN THE COLD PREP AREA (CDI). MUST CLEAN THE UPPER INTERIORS OF THE ICE MACHINES IN THE CONFERENCE CENTER KITCHEN AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE EXTERIOR SURFACES OF THE COOKING EQUIPMENT IN THE BANQUET PREP AREA OF THE MAIN KITCHEN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER AND AROUND VARIOUS EQUIPMENT IN KITCHEN AND DISHWASHING AREA. CLEAN FLOOR GRATES BY COOKING EQUIPMENT IN THE BANQUET PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN THE WALLS AROUND AND BEHIND THE COOKING EQUIPMENT IN THE BANQUET PREP AREA.
  11. Canvass

    5 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE, FOUND 50 LBS OF ALFREDO SAUCE STORED IN 3 LARGE PLASTIC TUBS WITH TIGHT FITTING LIDS AT 62.4F, TUBS WERE STORED IN WALK-IN COOLER A DAY BEFORE. INSTRUCTED MGR TO STORE SUCH FOOD ITEMS AT PROPER HOLDING TEMPERATURE WITH PROPER COOLING DOWN PROCEDURE. CRITICAL CITATION ISSUED 7-38-005. FOOD DISCARDED VALUED AT $200.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING COVERS AT BAR ICE BINS, INSTRUCTED TO INSTALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • BOTTOM OF DRAWER COOLER AND MEAT SLICER NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NOT CLEAN UNDER STORAGE SHELVES NEXT TO DOCK AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD AT EMPLOYEES SELF-SERVICE SALAD BAR.
  12. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND MAINTAIN THE INTERIOR BOTTOMS OF THE FRYERS TO REMOVE GREASE, CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT AND INTERIOR PANEL OF ICE MACHINES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER FRYERS TO REMOVE GREASE OBSERVED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN FAN GUARD COVERS INSIDE OF WALK-IN UNITS TO REMOVE DUST OBSERVED.
  13. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND DUST/DIRT PARTICLES AND FOOD SPLATTERS ON THE CEILING IN THE PREP AREA. MUST CLEAN AND MAINTAIN.
  14. Canvass

    0 infractions

  15. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND 15 MOUSE DROPPINGS ALONG WALL BASE IN DISH MACHINE AREA BEHIND UTENSILS STORAGE RACKS AND 15 MOUSE DROPPINGS ALONG WALL BASE AND CORNER NEXT TO UTENSIL STORAGE RACK AND HAND WASH SINK IN KITCHEN. MANAGER CLEANED AND SANITIZED AFFECTED AREAS-ECOLAB PEST CONTROL ON SITE TO SERVICE KITCHEN. SERIOUS 7-38-020-NO CITATION KITCHEN NOT OPEN NOR OPERATING AT THIS TIME.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE SPLASH GUARD AT HAND WASH SINK AND UTENSIL STORAGE RACK. REMOVE WORN WOOD TABLE NEXT TO HAND WASH SINK IN KITCHEN STORING MULTI-USE BOWLS/UTENSILS. COVER FRYER OIL IN DEEP FRYERS WHEN NOT IN USE. RELOCATE EQUIPMENT STORAGE RACKS/SHELVES UNDER OVERHEAD WATER LINES IN HALLWAY INTO STORAGE AREA IN KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN UNDER, AROUND, AND INTERIOR OF DEEP FRYERS, HOT HOLDING BOXESIN KITCHEN, UTENSIL STORAGE ROLLING CARTS, RACKS INSIDE WALK-IN COOLER, INTERIOR PANEL OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • STANDING WATER SECTIONS INSIDE WALK-IN COOLER, AROUND DISH MACHINES, NEXT TO UTILITY SINK, AND AROUND ICE MACHINE. INSTRUCTED TO KEEP DRY. CLEAN FLOOR TILES WITH DARK BUILDUP AT COOKING EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALL/CEILING SECTIONS AND CEILING VENTS WITH FOOD SPLATTERS, DUST BUILD-UP, AND SOILED SECTIONS AS NEEDED THROUGHTOUT KITCHEN. REAPIR DETACHED WALL COVING IN KITCHEN HALL WAY AND SEAL WALL BASE TILES NEXT TO WALK-IN FREEZER. REPAIR WALL SECTIONS ABOVE UTILITY SINK, AROUND HAND WASH SINK BY WALK-IN FREEZER, AND BEHIND HOT HOLDING BOX IN KITCHEN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE LIGHT BULB AND CLEAN LIGHT SHIELDS IN WALK-IN COOLER AND BY 4 COMPARTMENT SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND ONE OF FOUR HAND WASH SINKS NOT IN OPERATION-NO HOT AND COLD RUNNING WATER. INSTRUCTED TO PROVIDE HOT AND COLD RUNNING WATER AT SAID SINK NEXT TO WALK-IN FREEZER.

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