Omni Chicago Hotel — Employee Cafe
Last inspected: Feb 11, 2026
100
Score
Going back to 2010, Omni Chicago Hotel — Employee Cafe has 18 inspections in the public record. The most recent visit was on Feb 11, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Performance has remained roughly level over recent inspections, averaging near one violation each time.
The most common issue across all inspections has been “food and non-food contact surfaces properly designed”, showing up five times.
Among Chicago restaurants, the typical score is 81; Omni Chicago Hotel — Employee Cafe is comfortably above that bar. Taken together, the history is a positive one.
18
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 11, 2026
Routine
No violations found.
100
Apr 14, 2025
Routine
2 critical violations.
View 2 violations
Proper cold holding temperatures
Inspector notes: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CANTALOUPE) AT IMPROPER COLD HOLDING TEMPERATURES AT 62.8F LOCATED IN COLD HOLDING UNIT IN EMPLOYEE CAFE. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. PRIORITY VIOLATION.7-38-005. CITATION COMBINED WITH VIOLATION ISSUED IN INSPECTION #2615709
22
Proper hot holding temperatures
Inspector notes: OBSERVED THE FOLLOWING FOOD NOT MEETING REQUIRE TEMPERATURE OF 135F DEGREES OR ABOVE IN THE DESIGNATED HOT-HOLDING UNIT: SCRAMBLED EGGS AT 82.6F, PORK BREAKFAST SAUSAGE 89.9F, AND COOKED POTATOES 87.4F ETC. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 9 LBS OF PRODUCTS WORTH $150.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED IN INSPECTION #2615709
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74
May 9, 2024
Routine
No violations found.
100
Sep 29, 2023
Routine
No violations found.
100
Mar 31, 2022
Routine
1 minor violation.
View 1 violation
Allergen training as required
Inspector notes: No allergen training for food service manager, instructed to obtain.
58
95
Jun 15, 2021
Routine
1 major violation. 2 minor violations.
View 3 violations
City of chicago food service sanitation certificate
Inspector notes: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES NOR CITY OF CHICAGO CERTIFICATE POSTED WHILE TCS FOODS (CHICKEN TACOS) ARE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 7-38-012.
2
Plumbing installed; proper backflow devices
Inspector notes: OBSERVED THE RIGHT SIDE AUTOMATIC FAUCET IN THE WOMEN'S RESTROOM NOT OPERATING AT THIS TIME. MUST REPAIR AND MAINTAIN.
51
Allergen training as required
Inspector notes: OBSERVED NO PROOF OF ALLERGEN TRAINING ON SITE FOR CURRENT CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CHICAGO CERTIFIED FOOD MANAGERS.
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82
Nov 8, 2019
Routine
1 major violation. 2 minor violations.
View 3 violations
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: - OBSERVED NO TEST STRIPS ON SITE TO ADEQUATELY MEASURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE IN THE HIGH TEMP DISH MACHINE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -
48
Physical facilities installed, maintained & clean
Inspector notes: - OBSERVED MOPS AND BROOMS STORED DIRECTLY ON THE FLOOR IN THE KITCHEN. MUST STORE MOPS AND BROOMS OFF THE FLOOR AND AWAY FROM POTENTIAL SOURCES OF CONTAMINATION. -
55
Adequate ventilation & lighting; designated areas used
Inspector notes: - OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE EMPLOYEE TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN. -
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82
Aug 27, 2018
Routine
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Adequate handwashing sinks properly supplied and accessible
Inspector notes: 5-203-11 (A)- OBSERVED NO HAND WASHING SINK IN EMPLOYEE CAFE AREA. AT TIME OF INSPECTION 1 COMP SINK AND HAND SINK WERE COMBINED. INFORMED MANAGER THAT HAND SINKS MUST BE IMMEDIATELY ADJACENT TO SAID AREA. INSTRUCTED MANAGER TO INSTALL HAND SINK. PRIORITY VIOLATION #7-38-030 (C) NO CITATION ISSUED.
10
Procedures for responding to vomiting and diarrheal events
Inspector notes: 2-501.11- FOUND NO PROCEDURES ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
5
Allergen training as required
Inspector notes: PA 100-0367- OBSERVED ALLERGEN AWARENESS CERTIFICATE NOT MAINTAINED. INSTRUCTED MANAGER TO OBTAIN ALLERGEN AWARENESS CERTIFICATES. NO CITATION ISSUED.
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74
Oct 13, 2017
Routine
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: COLD SALAD CONTAINER KEPT OUT SIDE SNEEZE GUARD AT THE SELF-SERVICE BUFFET LINE. INSTRUCTED TO ALL OPEN FOOD CONTAINER UNDER FOOD SHIELD.
32
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: MAIN EMPLOYEES TOILET ROOM MISSING A HANDS WASHING SIGNS. INSTRUCTED TO INSTALL.
37
90
Mar 28, 2017
Routine
1 minor violation.
View 1 violation
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: TOP LOADING ICE CREAM MEAKER WITHOUT A WATER SUPPLY LINE FOR PROEPR WASHING, INSTRUCTED TO INSTALL.
38
95
Aug 15, 2016
Routine
1 minor violation.
View 1 violation
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST CLEAN INTERIOR OF SODA ICE MACHINE AND MAINTAIN.
33
95
Aug 7, 2015
Reinspection
3 minor violations.
View 3 violations
Previous serious violation corrected, 7-42-090
Inspector notes: CONTINUED NON COMPLIANCE. NOTED PREVIOUS SERIOUS VIOLATIONS FROM REPORT # 1561759 ON 7/31/15 NOT CORRECTED. (18)NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 15 LIVE SMALL FLIES THROUGHOUT THE FOOD SERVICE AREA. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. MUST CORRECT SERIOUS VIOLATIONS BY THE DATES SPECIFIED ON THE REPORT. CRITICAL CITATION ISSUED 7-42-090
14
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST REPLACE ALL CRACKED AND BROKEN LIDS AT THE EMPLOYEE CAFE HOT HOLDING UNIT.
32
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST REPAIR SLOW DRAIN AT THE HAND SINK IN THE EMPLOYEE CAFE.
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86
Jul 31, 2015
Routine
5 minor violations.
View 5 violations
Facilities to maintain proper temperature
Inspector notes: PREP COOLER NOTED AT 45.5 DEGREES F. MUST REPAIR AND MAINTAIN AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: NOTED POTENTIALL Y HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 1LB OF COOKED EGGS AT 78 DEGREES F, 2LBS OF SALSA AT 50.1 DEGREES F AND 2LBS OF CHEESE AT 53.8 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS COLD FOODS AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
3
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: NOTED EVIDENCE OF INSECTS ON SITE. NOTED APPROXIMATELY 15 LIVE SMALL FLIES THROUGHOUT THE FOOD SERVICE AREA. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE THE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST REPLACE ALL CRACKED AND BROKEN LIDS AT THE EMPLOYEE CAFE HOT HOLDING UNIT.
32
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MUST REPAIR SLOW DRAIN AT THE HAND SINK IN THE EMPLOYEE CAFE.
38
78
Jul 28, 2014
Routine
1 minor violation.
View 1 violation
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED CUTTING BOARDS WITH DEEP DARK GROOVES. INSTRUCTED TO REMOVE AND MAINTAIN CUTTING BOARDS IN GOOD CONDITION.
32
95
Sep 23, 2013
Routine
1 minor violation.
View 1 violation
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CERTIFIED FOOD MANAGER PRESENT WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WITH THEIR ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
21
95
Feb 7, 2012
Routine
1 minor violation.
View 1 violation
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. SILVERWARE NOT STORED PROPERLY, INSTRUCTED TO STORE INVERTEDLY TO MINIMIZE CONTAMINATION.
31
95
Mar 11, 2011
Routine
6 minor violations.
View 6 violations
Facilities to maintain proper temperature
Inspector notes: FOUND THE MILK COOLER-SELF-DISPENSING UNIT (IN THE CAFETERIA), WITH AMBIENT AIR TEMP OF 50.2F, DURING INSPECTION. UNIT TAGGED AT THIS TIME. ALL COLD HOLDING UNITS MUST BE KEPT AT 40F OR LOWER. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: FOUND 2-GALLONS OF MILK (FOR SELF-DISPENSING MACHINE) AT 54.9F DURING INSPECTION. INSTRUCTED TO PROPERLY DISPOSE OF PRODUCT & ALWAYS MAINTAIN COLD FOOD AT 40F OR BELOW. (AMT.=$8.00) All cold food shall be stored at a temperature of 40F or less.
3
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR PANEL OF ICE MACHINE & INTERIOR OF VENTS AT BOTH ENDS OF THE DISHMACHINE MUST BE KEPT CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS AT EAST WALL OF THE DRY STORAGE ROOM MUST BE MAINTAINED CLEAN (IN MAIN KITCHEN) & ALSO UNDER THE SODA/MILK DISPENSING EQUIPMENT IN THE CAFETERIA. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: WALLS AROUND THE GARBAGE CANS IN CAFETERIA, UNDER THE 3-COMP SINK IN DISHROOM (WEST WALL) MUST BE KEPT CLEAN. The walls and ceilings shall be in good repair and easily cleaned.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: LEAK AT HANDSINK FAUCET IN THE CAFETERIA PREP AREA MUST BE FIXED. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.
38
74
Oct 21, 2010
Routine
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.NEW CUTTING BOARDS NEEDED. MUST REPLACE AND MAINTAIN AT ALL TIMES ALL GARBAGE CANS MUST BE KEPT CLEAN TO ELIMINATE ANY HARBORAGE. MUST MAINTAIN .
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLOWING IN NEED OF CLEANING: SODA DISPENSOR, MILK DISPENSOR, AND INTERIOR OF REACH-IN COOLERS. MUST CLEAN TO REMOVE BUILD-UP AND MAINTAIN AT ALL TIMES.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS UNDER AND AROUND EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD-UP. MUST CLEAN AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS AT GARBAGE AREA. MUST CLEAN AND MAINTAIN AT ALL TIMES.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS IN NEED OF SHIELDING. MUST CORRECT AND MAINTAIN.
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Frequently Asked Questions
When was Omni Chicago Hotel — Employee Cafe last inspected?
The most recent health inspection at Omni Chicago Hotel — Employee Cafe on file is from Feb 11, 2026. The public record contains 18 inspections in total.
What is the most common violation at Omni Chicago Hotel — Employee Cafe?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited five times, more than any other issue at Omni Chicago Hotel — Employee Cafe.
Has Omni Chicago Hotel — Employee Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Omni Chicago Hotel — Employee Cafe have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Omni Chicago Hotel — Employee Cafe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Omni Chicago Hotel — Employee Cafe inspected?
Based on the inspection history on file, Omni Chicago Hotel — Employee Cafe is inspected roughly once per year on average.
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