The Four Seasons Hotel Chicago
Last inspected: Mar 25, 2026
82
Score
Public records show 20 inspections at The Four Seasons Hotel Chicago stretching back to 2010. The latest inspection on file is from Mar 25, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around four violations compared to roughly eight violations earlier on.
“Proper cooling methods used” comes up most often, recorded nine times in the inspection record.
Among Chicago restaurants, this is a fairly standard result. The file should reassure diners considering a visit.
20
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 25, 2026
Complaint
4 minor violations.
View 4 violations
Food-contact surfaces: cleaned & sanitized
Inspector notes: OBSERVED SLIGHT BUILD UP INSIDE SOME ICE MACHINES UPPER PORTIONS AND ICE CHUTES. MUST CLEAN INTERIOR OF ALL ICE MACHINES AND MAINTAIN.
16
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED PASTRY PREP AREA COOLER DOOR RUBBER GASKET RIPPED. MUST REPAIR/REPLACE DAMAGED DOOR RUBBER GASKETS.
47
Plumbing installed; proper backflow devices
Inspector notes: GRILL SIDE 1-COMPARTMENT SINK FAUCET LEAKING. MUST REPAIR.
51
Allergen training as required
Inspector notes: OBSERVED ONE FOOD MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE A VALID FOOD ALLERGEN TRAINING CERTIFICATE.
58
82
Mar 4, 2026
Routine
4 minor violations.
View 4 violations
Food-contact surfaces: cleaned & sanitized
Inspector notes: OBSERVED SLIGHT BUILD UP INSIDE SOME ICE MACHINES UPPER PORTIONS AND ICE CHUTES. MUST CLEAN INTERIOR OF ALL ICE MACHINES AND MAINTAIN.
16
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED PASTRY PREP AREA COOLER DOOR RUBBER GASKET RIPPED. MUST REPAIR/REPLACE DAMAGED DOOR RUBBER GASKETS.
47
Plumbing installed; proper backflow devices
Inspector notes: GRILL SIDE 1-COMPARTMENT SINK FAUCET LEAKING. MUST REPAIR.
51
Allergen training as required
Inspector notes: OBSERVED ONE FOOD MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE A VALID FOOD ALLERGEN TRAINING CERTIFICATE.
58
82
Feb 19, 2025
Reinspection
5 minor violations.
View 5 violations
Food-contact surfaces: cleaned & sanitized
Inspector notes: OBSERVED AT PANTRY THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.
16
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED CUTTING BOARDS ON 7TH AND 8TH FLOOR IN PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
47
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED IN COLD KITCHEN AND BANQUETS WITH ENCRUSTED FOOD DEBRIS, INSTRCUTED TO CLEAN AND MAINTAIN.
47
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED MISSING AND DAMAGED FLOOR TILES THROUGHOUT 7TH FLOOR PREP AREAS AND WALK-IN COOLERS & 8TH FLOOR BANQUET PREP AREA AND WALK IN COOLERS. NOTED ALL PREP AREAS ON 7TH AND 8TH FLOOR IN NEED OF GROUT. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
55
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED IN 3 COMPARTMENT SINKS IN THE FOLLOWING AREAS LEAKING: PASTRY 3 COMP SINK LEAKING FROM 1ST BASIN, IN MAIN DISH LEAKING FROM 3RD BASIN, AND IN 8TH FLOOR BANQUEST LEAKING FROM 1ST AND 3RD BASIN. INSTRUCTED TO REPAIR AND MAINTAIN.
55
78
Feb 10, 2025
Routine
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED THE FOLLOWING SINKS NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER OBSERVED AT BAR HANDSINK 72.9F, AND HANDSINK IN PANTRY/PREP 70.5. INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. SERVICE TECHNICIAN ARRIVED ON SITE AND NOW ALL SINKS ARE MAINTAINED BETWEEN 102F - 105F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
10
Proper cold holding temperatures
Inspector notes: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS IN COLD HOLD IN REAR PREP TO BE IMPROPER: EGGS 73.8F. EGGS IN BAR COOLER AT 45F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 2 LBS OF PRODUCTS WORTH $40.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
22
Food-contact surfaces: cleaned & sanitized
Inspector notes: OBSERVED IN PASTRY NOT MEETING CHEMICAL TEST KIT CONCENTRATION LEVEL REQUIREMENTS IN SETUP 3-COMPARTMENT SINK FOR COMPARTMENT WITH QUATS SANITIZER. NOTED CONCENTRATION LEVEL OF COMPARTMENT WITH QUATS SANITIZING SOLUTION MEASURED AT 0PPM. PERSON IN CHARGE WAS INFORMED OF PROPER SANITIZING CONCENTRATION LEVELS. SINK WAS EMPTIED. PRIORITY VIOLATION #7-38-025. CITATION ISSUED
16
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: OBSERVED NO IRREVERSIBLE TEST STRIPS/TESTING DEVICE ON SITE TO ADEQUATE ENSURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE FOR HIGH TEMP DISH MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED
48
Consumer advisory provided for raw/undercooked food
Inspector notes: OBSERVED MENU WITH A FOOTNOTE REMINDER STATEMENT ON THE MENU AND MISSING DISCLOSURE BY ASTERICKS FOR RELATED MENU ITEMS . INSTRUCTED TO PROVIDE BOTH DISCLOSURE STATEMENT AND REMINDER ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS OFFERED (EX. RAW OYSTERS, RAW TUNA, SALMON ETC.). (REFER TO ONLINE CDPH CONSUMER ADVISORY GUIDE). PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
25
Food-contact surfaces: cleaned & sanitized
Inspector notes: OBSERVED AT PANTRY THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.
16
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED CUTTING BOARDS ON 7TH AND 8TH FLOOR IN PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
47
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED IN COLD KITCHEN AND BANQUETS WITH ENCRUSTED FOOD DEBRIS, INSTRCUTED TO CLEAN AND MAINTAIN.
47
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED MISSING AND DAMAGED FLOOR TILES THROUGHOUT 7TH FLOOR PREP AREAS AND WALK-IN COOLERS & 8TH FLOOR BANQUET PREP AREA AND WALK IN COOLERS. NOTED ALL PREP AREAS ON 7TH AND 8TH FLOOR IN NEED OF GROUT. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
55
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED IN 3 COMPARTMENT SINKS IN THE FOLLOWING AREAS LEAKING: PASTRY 3 COMP SINK LEAKING FROM 1ST BASIN, IN MAIN DISH LEAKING FROM 3RD BASIN, AND IN 8TH FLOOR BANQUEST LEAKING FROM 1ST AND 3RD BASIN. INSTRUCTED TO REPAIR AND MAINTAIN.
55
41
Mar 6, 2024
Routine
1 major violation. 6 minor violations.
View 7 violations
Adequate handwashing sinks properly supplied and accessible
Inspector notes: No paper towels provided at cold food prep station hand wash sink, instructed to provide. Priority foundation violation 7-38-030(C).
10
Thermometers provided & accurate
Inspector notes: Missing thermometer in dairy cooler at staff cafeteria. instructed to provide.
36
Food properly labeled; original container
Inspector notes: Missing food label at bulk food container ( salt, sugar...) instructed to provide.
37
Insects, rodents, & animals not present
Inspector notes: Placing fly trap above clean dishes, instructed to move away of clean utensils.
38
Contamination prevented during food preparation, storage & display
Inspector notes: A soiled large garden hose located next to clean dishes rack at banquet kitchen dish washing area, instructed to install a barrier or move away.
39
Personal cleanliness
Inspector notes: Food handler not wearing a hair restraint in banquet kitchen. Instructed to wear.
40
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: Deli cups not air dried after washing, instructed to air dry all multi-use utensils after washing.
44
67
Apr 24, 2023
Routine
2 critical violations. 4 minor violations.
View 6 violations
Adequate handwashing sinks properly supplied and accessible
Inspector notes: No hot running at prep kitchen hand wash sink, instructed manager to provide no less than 100 f temp at all hand wash sinks. Priority violation 7-38-030(c).
10
Toxic substances properly identified, stored, & used
Inspector notes: QUAT SANITIZER CONCENTRATION IS MEASURED ABOVE READING SCALE ON FACILITY TEST STRIP LOCATED IN DISH AREA IN 3COMPARTMENT SINK. SANITIZER IS READING ABOVE 400PPM AND IS EXCEEDING MAXIUM TOXIC LEVEL FOR USE ON A FOOD-CONTACT SURFACE, AS SPECIFIED BY MANUFACTURER. CHEMICAL SANITIZERS MUST MEET THE CONCENTRATION AND USE REQUIRMENTS BY MANUFACTURER, QUAT SANITIZER MUST BE MAINTAINED BETWEEN 150-400 PPM. DURRING INSPECTION EMPLOYEE DILUTED SANITIZER 3 COMPARTMENT SINK BASIN WITH WATER. PRIORITY VIOLATION 7-38-005.
28
Thermometers provided & accurate
Inspector notes: NO FOOD THERMOMETER IN MAIN KITCHEN, INSTRUCTED TO OBTAIN.
36
Personal cleanliness
Inspector notes: FOOD HANDLER NOT WEARING HAIR RESTRAINT DURING HANDLING OPEN FOOD ITEMS, INSTRUCTED TO WEAR.
40
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: DELI CUPS USED AS A MULTI-USE UTENSILS NOT AIR DRIED AFTER WASHING, INSTRUCTED TO AIR DRY ALL UTENSILS AFTER WASHING.
44
Physical facilities installed, maintained & clean
Inspector notes: COOLING LINSE NOT INSULATED PROPERLY IN WALK-IN COOLER, CAUSING CONDESATION, INSTRUCTED TO INSULATE PROEPRLY.
55
61
Feb 7, 2022
Routine
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Food-contact surfaces: cleaned & sanitized
Inspector notes: HIGH TEMP CONVEYOR DISH WASHING MACHINE NOT SANITIZING AT FINAL RINSE 125F, MACHINE WAS BEING USED DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE 180F AT FINAL RINSE. PRIORITY VIOLATION 7-38-025. BY THE END OF INSPECTION ENGINEER REPAIRED FINAL RINSE TEMP.
16
Compliance with variance/specialized process/haccp
Inspector notes: FOUND SEVERAL VACUUMED PACKAGED TCS FOODS IN WALK-IN COOLER STORED FOR MORE THAN 2 DAYS WITH NO APPROVAL LETTER, PACKAGES NOT DATED, FRESH RAW FISH IS VACUUMED. INSTRUCTED MANAGER TO OBTAIN A VARIANT LETTER FROM CDPH BEFORE PERFORMING ANY ROP. MACHINE IS TAGGED NOT ALLOWED TO USE. PRIORITY FOUNDATION VIOLATION 7-38-005.
29
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: DELI CUPS NOT AIR DRIED AFTER WASHING, INSTRUCTED TO AIR DRY ALL MULTI-USE USTENSILS AFTER WASHING.
44
Physical facilities installed, maintained & clean
Inspector notes: WALK-IN COOLER LINES NOT INSULATED PROPERLY, CONDENSATION NOTED, INDTRUCTED TO REPAIR AND MAINTAIN.
55
70
Feb 18, 2020
Routine
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Proper cold holding temperatures
Inspector notes: FOUND 6 LARGE TUBS OF CHICKEN STOCK STORED IN WALK-IN COOLER FROM A DAY BEFORE AT TEMPERATURE RANGING 52.4F-58.4F, INSTRUCTED MANAGER TO KEEP SUCH FOODS AT 41F OR LOWER. PRIORITY VIOLATION 7-38-005, 120 LBS OF CHICKEN STOCK DISCARDED VALUED AT $300.
22
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: IMPROPER COOLING METHOD USED, FOUND LARGE TUBS (20 QUARTS) USED TO COOL DOWN CHICKEN STOCK, INSTRUCTED TO USE SMALLER CONTAINERS TO FACILITATE FASTER COOLING DOWN, PRIORITY FOUNDATION VIOLATION 7-38-005.
33
Adequate handwashing sinks properly supplied and accessible
Inspector notes: NO HANDS WASHING SIGN IN EMPLOYEES TOILET ROOM , INSTRUCTED TO PROVIDE.
10
Food properly labeled; original container
Inspector notes: BULK-FOOD CONTAINERS ( SUGAR ) NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
37
Physical facilities installed, maintained & clean
Inspector notes: BROKEN AND MISSING TILES NEXT TO DISH WASHING AREA AT PASTRY STATION, INSTRUCTED TO REPAIR AND MAINTAIN.
55
67
Feb 8, 2019
Routine
6 major violations. 2 minor violations.
View 8 violations
Procedures for responding to vomiting and diarrheal events
Inspector notes: NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
5
Adequate handwashing sinks properly supplied and accessible
Inspector notes: MUST PROVIDE A HANDWASH SINK FOR THE BANQUET KITCHEN DISH MACHINE AREA, AND FOR THE BANQUET KITCHEN MEAT PREP AREA. PRIORITY FOUNDATION VIOLATION#:7-38-030(C). NO CITATION ISSUED.
10
Proper date marking and disposition
Inspector notes: 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.
23
Consumer advisory provided for raw/undercooked food
Inspector notes: MUST PROVIDE CONSUMER ADVISORY DISCLOSURE, AND REMINDER. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.
25
Compliance with variance/specialized process/haccp
Inspector notes: OBSERVED FACILITY HAS ROP (REDUCED OXYGEN PACKAGING) FOOD PRODUCTS (STEAK AND CHICKEN), THAT ARE PACKAGED IN HOUSE, WITHOUT A HACCP PLAN, AND HELD OVER 48HRS. MUST PROVIDE HACCP PLAN FOR ALL ROP PRODUCTS HELD OVER 48HRS. HACCP PLAN REQUIREMENT INFORMATION HAS BEEN GIVEN. FACILITY CORRECTED VIOLATION ON SITE BY DISCARDING THE ROP PRODUCTS HELD OVER 48HRS. WITH A REPORTED TOTAL WEIGHT OF 4# AND TOTAL VALUE OF $65. PRIORITY FOUNDATION VIOLATION#:7-38-005. CITATION ISSUED.
29
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED.
3
Plumbing installed; proper backflow devices
Inspector notes: MUST INSTALL A PREP SINK IN THE BAR, AND IN THE ROOM SERVICE PREP AREA.
51
Allergen training as required
Inspector notes: MUST PROVIDE ALLERGEN TRAINING CERTIFICATION.
58
50
Feb 22, 2018
Routine
4 minor violations.
View 4 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: SOME BULK CONTAINERS NOT LABELED AT PASTRY PREP AREA. MUST LABEL BULK CONTAINERS.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINES. INSTRUCTED MANAGER TO CLEAN INTERIOR OF ICE MACHINES AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED FOOD/DIRT BUILD UP INSIDE LARGE ROUND FLOOR DRAINS IN PREP AREAS. MUST CLEAN INTERIOR OF FLOOR DRAINS AND MAINTAIN.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: PASTRY PREP AREA 3-COMPARTMENT SINK MIDDLE AND RIGHT SIDE COMPARTMENTS PIPES LEAKING. MUST REPAIR AND MAINTAIN SINK.
38
82
Mar 27, 2017
Routine
7 minor violations.
View 7 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: INADEQUATE UTENSILS SANITIZING, FOUND LOW TEMP DISH WASHING MACHINE NOT SANITIZING AT FINAL RINSE,CHLORINE TEST STRIP AT 0PPM WHILE MACHINE BEING USED, ALSO NO TEST STRIPS ON SITE. INSTRUCTED TO PROVIDE PROPER SANITIZER CONCENTRATION AT FINAL RINSE, CRITICAL CITATION ISSUED 7-38-030. BY THE END OF INSPECTION MACHINE WAS REPAIRED AND DISPENSING PROPER SANITIZER.
8
Food protected during storage, preparation, display, service and transportation
Inspector notes: INADEQUATE FOOD PROTECTION, FOUND SEVERAL FOOD ITEMS IN WALK-IN COOLER THAT WERE VACUUM PACKAGED ON SITE WITHOUT HAVING PROEPR APPROVAL DOCUMENTS FROM THE OFFICE OF CHICAGO DEPT OF PUBLIC HEALTH. MACHINE IS TAGGED NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CDPH FOR FURTHER INQUIRY. SERIOUS CITATION ISSUED 7-38-005(A).
16
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: SPRAY BOTTLES NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: ICE BUILD UP IN PREP COOLER AT EMPLOYEES CAFETERIA, INSTRUCTED TO REPAIR.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: KITCHEN FLOOR TILES MISSING GROUT IN SEVERAL SECTIONS, INSTRUCTED TO RE-GROUT
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CHIPPED PAINT NOTED BEHIND CLEAN POTS STORAGE, INSTRUCTED TO REMOVE AND INSTALL A DURABLE SURFACE.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: SEVERAL REFRIGRATORS MISSING ATHERMOMETER, INSTRUCTED TO OBTAIN.
40
70
Sep 14, 2016
Reinspection
No violations found.
100
Sep 9, 2016
Routine
7 minor violations.
View 7 violations
Facilities to maintain proper temperature
Inspector notes: 4-DOOR REACH-IN REFRIGERATOR UNABLE TO MAIN PROPER TEMPERATURE OF 40F OR LESS AT TIME OF INSPECTION: REFRIGERATION UNIT WAS 48.8F BY MY THERMOMETER AT TIME OF INSPECTION. INSTRUCTED TO HAVE UNIT SERVICED TO MAINTAIN A TEMPERATURE OF 40F OR LESS AT ALL TIMES. UNIT WAS TAGGED AND CANNOT BE USED UNTIL RE-INSPECTED BY CDPH. CRITICAL VIOLATION 7-38-005A
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES INSIDE THE 4-DOOR REACH-IN REFRIGERATOR: 2 CONTAINERS OF PORK AT 51.1F, SLICED ASPARAGUS AT 49.9F, 5 CONTAINERS OF CHEESE AT 49.8F, ARTICHOKE HEARTS AT 50.7F, AND VARIOUS SAUCES AT 49.0-51.1F. MANAGER VOLUNTARILY DISCARDED 20# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A
3
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPLACE RIPPED GASKETS AT THE 4-DOOR REACH-IN RERIGERATOR THAT WAS TAGGED TO PROVIDE A TIGHT FITTING SEAL TO MAINTAIN PROPER TEMPERATURE INSIDE OF THE UNIT.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN AND MAINTAIN THE ICE CREAM FREEZER GASKETS AND INTERIOR SURFACE TO REMOVE PINK AND BLACK MOLD-LIKE SUBSTANCE.
33
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE CAN OPENER AND INTERIOR MICROWAVE TO REMOVE FOOD DEBRIS BUILDUP AT THE EMPLOYEE CAFETERIA AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: INSTRUCTED TO SWEEP FLOORS IN THE ROOM SERVICE PREP AREA TO REMOVE DEBRIS AND MAINTAIN.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: INCREASE WATER PRESSURE AT THE EXPOSED HAND SINK IN THE PASTRY KITCHEN AND MAINTAIN. REMOVE PLASTIC WRAP FROM THE FAUCET HEAD AT THE 3-COMPARTMENT SINK IN THE PASTRY KITCHEN AND REPAIR THE GASKET TO REPAIR LEAKING FAUCET.
38
70
Nov 20, 2015
Reinspection
1 minor violation.
View 1 violation
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST PROVIDE COVERS FOR THE CONSUMABLE ICE BINS IN THE BAR AREA. PROVIDE A COVER FOR THE ELECTRICAL OUTLET UNDER THE PRE-RINSE SINK AT THE DISH MACHINE IN THE BANQUET AREA.
32
95
Nov 16, 2015
Routine
10 minor violations.
View 10 violations
Facilities to maintain proper temperature
Inspector notes: REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED THE REACH IN COOLER AT 52 DEGREES F. MUST REPAIR OR ADJUST REFRIGERATION UNIT SO IT MAINTAINS 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: POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 1LB OF COOKED GNOCCHI AT 50.1 DEGREES F, 3LBS OF COOKED FISH AT AT 51.2 DEGREES F, 8LBS OF CHICKEN AT 49 DEGREES F, 5LBS OF PORK STOCK AT 50.1 DEGREES F, 4LBS OF WHIP CREAM AT 54 DEGREES F, 2LBS OF CHEESE AT 47 DEGREES F, 1LB OF COOKED SQUASH AT 50 DEGREES F, 3LBS OF PORK JUS AT 52.7 DEGREES,1LB OF CREAM SAUCE AT 49 DEGREES F AND 4LBS OF RAW EGGS AT 59-80 DEGREES. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
3
Food protected during storage, preparation, display, service and transportation
Inspector notes: NOTED FOOD ITEMS BEING STORED THAT WERE VACUUM PACKAGED ON SITE.(DUCK SAUSAGE,PANCETTA,ETC) NOTED A VACUUM PACKAGING MACHINE ON SITE WITHOUT CDPH APPROVAL AVAILABLE. MUST PROVIDE THE PROPER CDPH APPROVAL. SERIOUS CITATION ISSUED 7-38-005A
16
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST PROVIDE COVERS FOR THE CONSUMABLE ICE BINS IN THE BAR AREA. PROVIDE A COVER FOR THE ELECTRICAL OUTLET UNDER THE PRE-RINSE SINK AT THE DISH MACHINE IN THE BANQUET AREA.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN COOKING EQUIPMENT AND PREP TABLES IN PREP AREAS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN FLOORS IN PREP AREAS AND STORAGE AREAS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST REPLACE ALL STAINED CEILING TILES IN THE HALLWAY OUTSIDE OF THE BANQUET PREP AREA. MUST DETAIL CLEAN THE CARPETING IN THE REAR STORAGE HALLWAY OUTSIDE OF THE BANQUET PREP AREA. MUST REMOVE PEELING PAINT IN THE CHINA STORAGE ROOM IN THE MAIN KITCHEN.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: REPLACE MISSING LIGHT SHIELD IN THE CHINA STORAGE ROOM IN THE MAIN KITCHEN.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NOTED A LEAK AT THE BASE OF THE HAND SINK NEAR THE ENTRANCE TO THE MAIN KITCHEN. MUST REPAIR. ALSO NOTED A LEAK AT THE LEFT FAUCET AND LEAKY PIPES UNDER THE 3 COMPARTMENT SINK IN THE BANQUET PREP AREA.
38
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: MUST PROVIDE A SANITARY CONTAINER TO STORE ICE DISPENSING UTENSILS IN THE BAR AREA.
43
61
Apr 24, 2014
Routine
8 minor violations.
View 8 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED FOOD (SHRIMP AND HAM) AT IMPROPER TEMPERATURES (46.8F-52.1F) STORED ON THE PREP LINE AND INSIDE OF A PREP COOLER. MANAGER VOLUNTARILY DISCARDED 5LBS OF FOOD VALUED AT $20. INSTRUCTED TO KEEP COLD FOODS AT 40.0F OR LESS. CRITICAL VIOLATION 7-38-005(A)
3
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED INSIDE THE DOOR OF FRYERS WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN INSIDE DOOR OF FRYERS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED FLOOR CORNERS IN DRY STORAGE WITH ACCUMULATED DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED WALLS OF DISH STORAGE WITH EXCESSIVE CHIPPED PAINT. INSTRUCTED TO REPAIR AND MAINTAIN WALLS.
35
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED CEILING VENTS IN PREP AREA WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENTS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: OBSERVED DISH STORAGE ROOM WITH A BROKEN LIGHT SHIELD. INSTRUCTED TO REPAIR AND MAINTAIN LIGHT SHIELDS.
36
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: OBSERVED BLOWN LIGHT BULB IN DAIRY WALK IN COOLER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED THE FOLLOWING LEAKS: COLD KNOB AT EXPOSED HAND SINK ON THE PANTRY LINE, MAIN KITCHEN 3 COMPARTMENT BOTH FAUCET BASES, MAIN KITCHEN 3 COMPARTMENT PLUMBING UNDER THE WASH BASIN, FAUCET BASE OF 1 COMPARTMENT SINK IN THE GARDE MANGER AND BANQUEST 3 COMPARTMENT PLUMBING UNDER THE WASH BASIN. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
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67
Aug 12, 2013
Routine
3 minor violations.
View 3 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: FOUND HIGH TEMPERATURE DISHMACHINE NOT SANITIZING PROPERLY. FINAL RINSE AT 160F. TAGGED DISHMACHINE. FINAL RINSE MUST BE AT 180F MINIMUM. CRITICAL VIOLATION. CITATION ISSUED. 7-38-030
8
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: FOUND CUTTING BOARDS IN POOR REPAIR THROUGOUT KITCHENS/PREPARATION AREAS.
32
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: FOUND LEAKY DISHMACHINE AT 8TH FLOOR BANQUET KITCHEN.
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86
Mar 14, 2012
Routine
6 minor violations.
View 6 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. INADEQUATE FOOD PROTECTION, FOUND A 5 GALLON VEAL STOCK CONTAINER IN WALK-IN COOLER AT 50.3F AT CENTER. CONTAINER PLACED IN WALK-IN COOLER A DAY BEFORE, INSTRUCTED MGR TO COOL DOWN HOT FOODS IN 6 HOURS OR LESS. ITEM DISCARDED VALUED AT $20.0
3
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. MUST USE PROPER MULTI-USE CONTAINERS FOR FOOD STORAGE THAT CAN BE EASILY WASHED AND SANITIZED.
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. SHELVES FOR CLEAN UTENSILS STORAGE NOT CLEAN, BROKEN INSULATION AROUND PIPES IN WALK-IN COOLER. INSTRUCTED TO CLEAN, REPAIR AND MAINTAIN.
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 NOT CLEAN UNDER PREP TABELS AND CORNERS. INSTRUCTED TO CLEANA 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. DAMAGE SECTION AT WALL UNDER DINK, MUST REPAIR.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. METAL STEM THERMOMETR MUST BE PROVIDE TO FOOD HANDLERS.
40
74
Apr 27, 2011
Routine
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: SPLASH GUARDS NEEDED AT THE BAR SINK & AT HANDSINK IN THE PASTRY AREA. ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR PANEL OF ICE MACHINE NEED CLEANING; EXTERIOR OF ICE MACHINE & DISHMACHINES NEED DE-LIMING. 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: FLOOR TILES AROUND THE 7TH FLOOR COOKING AREAS MUST BE RE-GROUTED. 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: WATER STAINED CEILING TILES MUST BE REPLACED. ANY MISSING BASEBOARD TILE IN A STORAGE ROOM MUST BE REPLACED. (WEST OF DISHMACHINE-7TH FLOOR). 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: FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: FAUCET LEAKS (WASHERS) AT MOST HANDSINKS & PREP SINKS, PIPES AT BOTTOM OF 3-COMP. SINK IN 2-DISHROOMS, UNDER PREP SINKS. A HOOK FOR THE SPRAYER FAUCETS AT 2-COOFEE STATIONS MUST PROVIDED FOR-SO THAT THE SPRAYER DOES NOT SIT ON THE SINK. WATER LINE LEAKING UNDR DISHMACHINE AT 7TH FLOOR MUST BE FIXED ALSO. 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
78
Feb 2, 2010
Routine
1 minor violation.
View 1 violation
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. vENTILATION UNIT ABOVE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE DUST/GREASE BUILD-UP. ANSEL SYSTEM IN NEED OF CLEANING AS WELL.
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95
Frequently Asked Questions
When was The Four Seasons Hotel Chicago last inspected?
The most recent health inspection at The Four Seasons Hotel Chicago on file is from Mar 25, 2026. The public record contains 20 inspections in total.
What is the most common violation at The Four Seasons Hotel Chicago?
Across the inspection record, “proper cooling methods used” has been cited nine times, more than any other issue at The Four Seasons Hotel Chicago.
Has The Four Seasons Hotel Chicago's inspection record improved over time?
Yes. Recent inspections at The Four Seasons Hotel Chicago have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at The Four Seasons Hotel Chicago 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 The Four Seasons Hotel Chicago inspected?
Based on the inspection history on file, The Four Seasons Hotel Chicago is inspected roughly once per year on average.
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