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TRUMP INTERNATIONAL HOTEL

401 N WABASH AVE, CHICAGO, IL 60611 · Restaurant

Inspection summary

TRUMP INTERNATIONAL HOTEL has been inspected 19 times by Chicago Department of Public Health since October 26, 2010. The most recent inspection, on December 17, 2025, recorded 1 infraction.

6 of 19 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

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.

  • 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 December 2, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 times across 2 separate inspections, most recently on March 4, 2022. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 September 21, 2023. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 2 times across 2 separate inspections, most recently on February 25, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 once on February 25, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

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.

19 inspections

  1. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS BUILDUP IN UNDERNEATH SHELVING AND IN CORNERS THROUGHOUT AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  2. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HANDSINK IN EMPLOYEE RESTROOM NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. STAFF OBTAINED HAND SOAP FOR HAND SINK DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C).
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED UNUSED SLICERS IN REAR PREP AREA, INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.
  3. Canvass

    0 infractions

  4. Canvass

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED PREP TABLE SHELVING UNITS WITH DRIED FOOD DEBRIS ON SURFACES. INSTRUCTED TO REMOVE AND MAINTAIN.
  5. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Weak hot water pressure at rear hand wash sink faucet, instructed to provide, under city pressure.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Missing hands washing signs in employees toilet rooms, instructed to post.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • No food probe thermometer in kitchen, instructed to obtain.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Clean food container not with food label still attached, instructed to clean food properly and remove old food stickers and tape date.
  6. Canvass

    0 infractions

  7. Canvass

    0 infractions

  8. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • - OBSERVED SOME STAINED CEILING TILES BY THE COOK LINE IN THE BANQUETS KITCHEN. MUST REPLACE AND MAINTAIN. -
  9. Canvass

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPERATION AND CONSUME BY/DISCARD DATE OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MUST PROVIDE CONSUMER ADVISORY DISCLOSURE, AND REMINDER. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
  10. Canvass

    4 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • HIGH TEMPERATURE DISHMACHINE FINAL RINSE GAUGE NOT WORKING. INSTRUCTED MANAGER TO REPAIR SAID HIGH TEMPERATURE DISHMACHINE GAUGE. SERIOUS VIOLATION 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE UPPER PORTION. MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED ACCUMULATED FOOD BUILD UP INSIDE PREP AREA FLOOR DRAINS/LIP OF FLOOR DRAINS. INSTRUCTED MANAGER TO CLEAN INTERIOR OF FLOOR DRAINS AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST BUILD UP ON WALL IN DISHMACHINE ROOM BY CEILING TILES. INSTRUCTED MANAGER TO CLEAN WALL AND MAINTAIN.
  11. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSULATION IN WALK-IN COOLER NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • STANDING WATER AT CORNER OF DISH WASHING AREA, INSTRUCTED TO KEEP DRY AS POSSIBLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WEAK HOT WATER PRESSURE AT HAND WASH SINK, INSTRUCTED TO PROVIDE UNDER CITY PRESSURE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS WITH BEARD NOT WEARING BEARD RESTRAINTS, INSTRUCTED TO WEAR.
  12. Canvass

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES: FOUND 2 TRAYS OF COOKED FISH AT 48.2F INSIDE OF THE REACH-IN REFRIGERATOR. MANAGER VOLUNTARILY DISCARDED 10# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A
    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FOUND LOW TEMPERATURE DISHMACHINE BEHIND THE EMPLOYEE CAFE IN USE AND UNABLE TO ADEUQATELY SANITIZE (0PPM CHLORINE) AT TIME OF INSPECTION. FACILITY WAS ABLE TO REPAIR DISHMACHINE TO PROVIDE ADEQUATE SANITIZER LEVELS AT 50 PPM BEFORE THE END OF THE INSPECTION. CRITICAL VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED THE FOOD STORAGE RACKS IN THE KITCHEN SOILED WITH DUST. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST BUILDUP ON THE CEILING VENTS AND LIGHT SHIELDS IN THE DISHROOM. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER DAMAGED CEILING TILES ABOVE THE DISHROOM BEHIND EMPLOYEE CAFE AND BLACK SUBSTANCE ON THE WALL BEHIND THE DISHMACHINE IN THE SAME ROOM. MUST REPLACE WATER DAMAMGED TILES AND DETAIL CLEAN THE WALL BEHIND THE DISHMACHINE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD IN THE KITCHEN PREP. REPLACE MISSING LIGHT SHIELD TO PROVIDE A SMOOTH EASILY CLEANABLE SURFACE TO PREVENT BULBS FROM SHATTERING OVER A PREP AREA.
  13. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE 2ND HAND SINK FORM THE ENTRANCE IN THE MENS EMPLOYEE RESTROOM IS NOT OPERATIONAL. MUST REPAIR. ALSO NOTED LEAKY PIPES UNDERNEATH THE HAND SINK NEAREST TO THE THREE COMPARTMENT SINK.
  14. Canvass

    0 infractions

  15. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING ONE SNEEZE GUARD AT EMPLOYEES CAFTERIA SELF SERVICE LINE. INSTRUCTED TO INSTALL.
  16. Canvass

    0 infractions

  17. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MISSING LABELS ON FOOD CONTAINERS, INSTRUCTED TO LABEL AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MSUT STORE ICE SCOOP OFF CUBES IN A CLEAN SURFACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DUST BUILD-UP AROUND COOLING UNIT INSIDE WALK-IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
  18. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • COOLER DOOR GASKETS AT REAR PREP AREA, FAN GUARDS OF WALK-IN COOLERS MUST BE FREE OF MILDEW OR DUST-MUST MAINTAIN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • EXHAUST VENT ABOVE DISHMACHINE & POOR CAULKING AROUND THE SPLASH GUARDS OF THE DISHMACHINE MUST BE ADDRESSED. The walls and ceilings shall be in good repair and easily cleaned.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD AT DISHROOM MUST BE REPLACED. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.
  19. License

    0 infractions

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