Renaissance Chicago Hotel — Banquet/Meeting Rms Flrs 2-4/ Main Kitchen Great
Last inspected: Oct 9, 2025
90
Score
Renaissance Chicago Hotel — Banquet/Meeting Rms Flrs 2-4/ Main Kitchen Great has been inspected 15 times since 2010. Inspectors last stopped by on Oct 9, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
Looking across the full record, “proper cooling methods used” is the recurring theme, flagged three times.
Restaurants in Chicago average 81, so Renaissance Chicago Hotel — Banquet/Meeting Rms Flrs 2-4/ Main Kitchen Great is doing better than most peers. Taken together, the history is a positive one.
15
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Oct 9, 2025
Reinspection
2 minor violations.
View 2 violations
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: 4-101.19: OBSERVED EQUIPMENT STORED ON FLOOR IN DISHWASHING AREA NEAR THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
47
Allergen training as required
Inspector notes: 2-102.13: FACILITY PROVIDED NO PROOF OF ALLERGEN AWARENESS TRAINING FOR THREE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS. INSTRUCTED TO PROVIDE VALID ALLERGEN AWARENESS TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE.
58
90
Oct 2, 2025
Routine
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Proper cold holding temperatures
Inspector notes: OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 47.5-61.0F. OBSERVED COLD TCS FOODS, SHREDDED CHEESE(47.5-54.9F), HAM(49.5-56.7F), DICED TOMATOES(51.4F), TURKEY(57.2F), LIQUID EGGS(51.4-54.9F), RAW EGGS IN SHELL(50.2-51.1F), PORK(57.6-61.0F), HALF N HALF(55.9F) AND COOKED VEGETABLES(51.4F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $240 WEIGHING 60LBS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
22
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: OBSERVED SMALL ONE DOOR WITH ONE DRAWER COLD HOLDING UNIT IN REAR PREP AREA WITH COOKLINE AT AN IMPROPER AMBIENT TEMPERATURE OF 54.9F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON SMALL ONE DOOR WITH ONE DRAWER COLD HOLDING UNIT IN REAR PREP AREA WITH COOKLINE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
33
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: OBSERVED TEMPERATURE OF THE WASH SOLUTION IN HIGH TEMPERATURE DISH MACHINE AT IMPROPER TEMPERATURE OF 140F. OBSERVED IMPROPER WASH SOLUTION TEMPERATURE AT HIGH TEMERATURE DISH MACHINE IN MAIN KITCHEN DISH WASHING AREA. INSTRUCTED TO REPAIR HIGH TEMPERATURE DISH MACHINE, WASH SOLUTION IN SPRAY TYPE WAREWASHERS THAT USE HOT WATER TO SANITIZE FOR A MULTITANK, CONVEYOR, MULTITEMPERATURE MACHINE MAY NOT BE LESS THAN 150F.CORRECTED DURING RECENT INSPECTION ON 10/3/2025 OBSERVED TEMPERATURE OF THE WASH SOLUTION IN HIGH TEMPERATURE DISH MACHINE AT PROPER TEMPERATURE OF 167F AFTER REPAIR. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
48
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED EQUIPMENT STORED ON FLOOR IN DISHWASHING AREA NEAR THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
47
Allergen training as required
Inspector notes: FACILITY PROVIDED NO PROOF OF ALLERGEN AWARENESS TRAINING FOR THREE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS. INSTRUCTED TO PROVIDE VALID ALLERGEN AWARENESS TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE.
58
61
May 9, 2024
Routine
No violations found.
100
Jun 9, 2022
Reinspection
No violations found.
100
Jun 1, 2022
Routine
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: OBSERVED REACH IN COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 50F AT TIME OF INSPECTION. MUST DISCARD ALL TCS FOODS AND NOT USE REACH IN COOLER. COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. COOLER SERVICED BY ENGINEER AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
33
Proper cold holding temperatures
Inspector notes: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHORIZO, VARIETY OF CHEESE, SLICED LUNCH MEAT, ETC) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 50F - 48F LOCATED AT ROOM SERVICE HOTLINE IN REACH IN COOLER. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS . INSTRUCTED TO MAINTAIN A MINNIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
22
Proper date marking and disposition
Inspector notes: OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TCS): COOKED CHICKEN AND RIBEYE LABELED WITH A 5/23 & 5/25 DATE. INSTRUCTED FACILITY TO DISCARD SAID ITEMS.(27 LBS AT $150) ALL FOOD ITEMS MUST BE DISCARDED WITHIN 7 DAYS OF PREPARATION. ALSO NOTED SLICED LUNCH MEAT, PREPARED SAUSAGE AND EGGS HELD FOR 24 HOURS WITHOUT DISCARD DATE.INSTRUCTED MANAGER TO PROVIDE A DISCARD DATE FOR ANY READY-TO-EAT TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
23
Food-contact surfaces: cleaned & sanitized
Inspector notes: FOUND HIGH TEMPERATURE DISH MACHINE FINAL RINSE AT 100F. MANAGER USES SURFACE TEMPERATURE TEST STRIPS AT TIME OF INSPECTION AND CONFIRMS THAT HIGH TEMPERATURE DISH MACHINE IS INADEQUEATLY SANITIZING. HIGH TEMPERATURE DISH MACHINE IN USE AT TIME OF INSPECTION.INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. DISH MACHINE SERVICED BY ENGINEER AT TIME OF INSPECTION.PRIORITY VIOLATION. 7-38-025.
16
Food-contact surfaces: cleaned & sanitized
Inspector notes: FOUND INTERIOR OF ICE MACHINE FILLED WITH BLACK UNKNOWN SUBSTANCE. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER TO REMOVE ICE, CLEAN, SANITIZE, AND MAINTAIN SAID ICE MACHINE. PRIORITY FOUNDATION VIOLATION.7-38-005.CITATION ISSUED.
16
Consumer advisory provided for raw/undercooked food
Inspector notes: OBSERVED STEAK ON MENU SAID ITEMS CAN BE ORDERED UNDER COOKED. FOUND NO WRITTEN DISCLOSURE ON MENU. INSTRUCTED FACILITY TO PROVIDE FOOTNOTE, DISCLOSURE ( WRITTEN DISCLOSURE AND DISCLOSURE BY ASTERISK) AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION VIOLATION.7-38-005 CITATION ISSUED
25
Insects, rodents, & animals not present
38
43
Feb 26, 2019
Routine
1 major violation. 2 minor violations.
View 3 violations
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: OBSERVED NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED.
3
Wiping cloths: properly used & stored
Inspector notes: OBSERVED WET WIPING CLOTH HANGING ON THE SIDE OF THE ONE COMPARTMENT PREP SINK. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USE OR PROVIDE PROPER DRYING LOCATION.
41
Non-food/food contact surfaces clean
Inspector notes: OBSERVED AN ACCUMULATION OF COFFEE SPILLAGE ON THE COUNTER LOCATED DIRECTLY UNDER THE COFFEE MACHINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
49
82
Apr 16, 2018
Routine
2 minor violations.
View 2 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: FOOD CONTAINERS NOT LABELED ( SALT ) INSTRUCTED TO LABEL.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: GLASS BOTTLES WITH NARROW OPENING USED FOR WATER SERVICE TO CUSTOMERS NOT WASHED PROPERLY. INSTRUCTED TO WASH AT 3-COMP SINK USING A BRUSH TO CLEAN THE INTERIOR.
32
90
Oct 19, 2017
Routine
No violations found.
100
Mar 8, 2017
Routine
No violations found.
100
Mar 9, 2016
Routine
1 minor violation.
View 1 violation
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Non food contact surfaces of ice machine not clean, need detailed cleaning
33
95
Sep 28, 2015
Routine
2 minor violations.
View 2 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS ESPECIALLY UNDER NEATH THE ICE MACHINE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: NOTED AND DUST ACCUMULATION ON CEILING TILES ON THE 3RD FLOOR. INSTRUCTED TO REPAIR AND MAINTAIN.
35
90
Jan 30, 2014
Routine
1 minor violation.
View 1 violation
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: ICE SCOOP IS TETHERED WITH A WIRE TO ICE MACHINE, INSTRUCTED TO KEEP FREE FOR PROPER WASHING.
32
95
Jan 22, 2013
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: MULTI-USE UTENSILS STORED IN A BUCKET WITH STANDING WATER, INSTRUCTED TO KEEEP UTENSILS IN A CLEAN DRY CONTAINER.
31
95
Mar 25, 2011
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. BROOMS ARE STORED TOO CLOSE TO ICE SCOOP, INSTRUCTED TO KEEP AWAY FROM FOOD UTENSILS.
31
95
Jun 23, 2010
Routine
1 minor violation.
View 1 violation
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. BROKEN BASE TILES AT KITCHEN WALL, INSTRUCTED TO REPAIR
35
95
Frequently Asked Questions
When was Renaissance Chicago Hotel — Banquet/Meeting Rms Flrs 2-4/ Main Kitchen Great last inspected?
The most recent health inspection at Renaissance Chicago Hotel — Banquet/Meeting Rms Flrs 2-4/ Main Kitchen Great on file is from Oct 9, 2025. The public record contains 15 inspections in total.
What is the most common violation at Renaissance Chicago Hotel — Banquet/Meeting Rms Flrs 2-4/ Main Kitchen Great?
Across the inspection record, “proper cooling methods used” has been cited three times, more than any other issue at Renaissance Chicago Hotel — Banquet/Meeting Rms Flrs 2-4/ Main Kitchen Great.
Has Renaissance Chicago Hotel — Banquet/Meeting Rms Flrs 2-4/ Main Kitchen Great's inspection record improved over time?
Results have been roughly steady. Inspections at Renaissance Chicago Hotel — Banquet/Meeting Rms Flrs 2-4/ Main Kitchen Great have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Renaissance Chicago Hotel — Banquet/Meeting Rms Flrs 2-4/ Main Kitchen Great 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 Renaissance Chicago Hotel — Banquet/Meeting Rms Flrs 2-4/ Main Kitchen Great inspected?
Based on the inspection history on file, Renaissance Chicago Hotel — Banquet/Meeting Rms Flrs 2-4/ Main Kitchen Great is inspected roughly once per year on average.
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