RestaurantLicence 2647047

Hilton O'Hare

11601 W Touhy Ave, Chicago 60666

Latest verdictPassJun 23, 2026 · 3 months ago

Inspections16since Mar 19, 2019

Fail rate26.7%4 of 15 verdictscitywide 22.4% · above average

City risk ratingHigh riskWhat this kind of business could do if it went wrong — not a grade it earned.

Read the pairs, not the count. A failure is normally followed within days by a re-inspection, and that re-inspection is a second row here. On the timeline below they sit almost on top of each other — one bad day, two marks.

The whole record

Pass67%
Conditional7%
Fail27%

16 inspections from 2019 to 2026 · hover a mark

2020202120222023202420252026

PassJun 23, 2026Canvass Re-InspectionRisk 1 (High)
FailJun 16, 2026CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no hot water in men's toilet rooms outside employee cafeteria and in main dining room. Hot water reached a maximum temperature of 72 f. Instructed manager to ensure a minimum hot water temperature of 100 f is provided for all hand washing sinks. Priority violation 7-38-030(c) citation issued.
2. 16
  Food-contact surfaces: cleaned & sanitized
  Observed hot water dish machine providing a final utensil surface temperature of 138 f. Instructed manager to ensure a final utensil surface temperature of 160 f is reached when dishes are placed in machine. Technician arrived on site to service dish machine. Priority violation 7-38-025 citation issued.
3. 22
  Proper cold holding temperatures
  Observed various tcs foods held at inadequate temperatures ranging from 44-48 f. Instructed manager to ensure all cold tcs foods are held at 41 f and below. Manager discarded: 3 gallons of milk, 4 pounds of pot roast, 3 pounds of chicken, and 3 pounds of breakfast sandwiches ($75) priority violation 7-38-005 citation issued.
4. 23
  Proper date marking and disposition
  Observed sauce with cooked mushrooms held past 7 day date of disposal. Sauce date marked for 6-8-2026. Instructed manager to ensure all date marked tcs foods are disposed of once time has elasped. Manager discarded 1/4 gallon sauce ($10) priority violation 7-38-005 citation issued.
5. 28
  Toxic substances properly identified, stored, & used
  Observed containers of butane fuel stored inside cooler alongside and above food. Instructed manager to ensure toxic and poisonous chemicals are stored in a way in which they cannot contaminate food. Manager removed butane fuel from cooler. Priority violation 7-38-005 citation issued.
6. 33
  Proper cooling methods used; adequate equipment for temperature control
  Observed cooler in rear of cafe mercato with an inadequate ambient air temperature of 48 f. Instructed manager to ensure all coolers have an ambient air temperature of 41 f and below. Technician arrived on site to service cooler. Priority violation 7-38-005 citation issued.
7. 38
  Insects, rodents, & animals not present
  Observed more than 20 small flies throughout facility including in kitchen, in dining room, and in bar area. Instructed manager to minimize pest activity. Priority foundation violation 7-38-020(a) citation issued.
8. 38
  Insects, rodents, & animals not present
  Observed no pest control logbook on site. Instructed manager to provide pest control logbook. Priority foundation violation 7-38-020(c) citation issued.
9. 52
  Sewage & waste water properly disposed
  Observed inadequate waste water disposal at three compartment sink in mercato cafe. When one compartment drains another one floods. Instructed manager to service 3 compartment sink. Priority violation 7-38-030 (c). Citation issued
PassJul 11, 2025CanvassRisk 1 (High)
1. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed 2 low boy coolers on main prep line with missing covers over top portion of coolers. Instructed to repair or replace and maintain lids on coolers.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed 2 cutting boards on main prep line covered in deep grooves and dark stains. Instructed to repair or replace and maintain in good condition.
PassJan 22, 2025Canvass Re-InspectionRisk 1 (High)
1. 43
  In-use utensils: properly stored
  Noted serving plates on shelves at the dish washing area not properly stored. Instructed to invert all serving plates to prevent dust accumulation.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Noted cutting boards with open seams and dark stains at the kitchen prep area. Must refinish or replace damaged or stained cutting boards.
3. 49
  Non-food/food contact surfaces clean
  Noted a slimy and grey substance inside the soda gun dispenser at the bar. Instructed to clean, sanitize and maintain.
4. 55
  Physical facilities installed, maintained & clean
  Instructed to clean floors, and floor drains especially at the dish washing area, the bar and the middle prep area at the kitchen.
ConditionalJan 10, 2025CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Noted no soap at the handwashing sinks at the kitchen and the bar. Instructed to have soap and paper towels at all hand washing sinks. Manager immediately had employees replace the handsoap.priority foundation violation #7-38-030(c).
2. 10
  Adequate handwashing sinks properly supplied and accessible
  Noted no paper towels at the bar hand washing sink. Instructed to have soap and paper towels at all times. Manager immediately had employee put paper towels at the sink. Priority foundation violation #7-38-030(c). Citation issued. Consolidated with the above violation.
3. 16
  Food-contact surfaces: cleaned & sanitized
  Noted low temperature dish washing machine at the bar not properly sanitizing. Sanitizing strength of sanitizer (chlorine) at the time of inspection was 00 ppm. Instructed not to use until equipment is properly sanitizing at minimum of 50 ppm.manager immediately called for maintenance. Dish washing machine is not in use at this time of inspection. Priority violation #7-38-025. No citation issued
4. 22
  Proper cold holding temperatures
  Noted internal temperature of the following tcs food items inside refrigeration unit to be improper:-meat sauce 56.1f, calamari marinara 48f, chicken 47f, mac & cheese 48.7f/50f, potatoes 47.3f, egg white 64.3f, pasta 54.1f. Manager immediately and voluntarily disposed of 32 lbs of products worth $98.00 through denaturing process. Priority violation #7-38-005. Citation issued.
5. 43
  In-use utensils: properly stored
  Noted serving plates on shelves at the dish washing area not properly stored. Instructed to invert all serving plates to prevent dust accumulation.
6. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Noted cutting boards with open seams and dark stains at the kitchen prep area. Must refinish or replace damaged or stained cutting boards.
7. 49
  Non-food/food contact surfaces clean
  Noted a slimy and grey substance inside the soda gun dispenser at the bar. Instructed to clean, sanitize and maintain.
8. 55
  Physical facilities installed, maintained & clean
  Instructed to clean floors, and floor drains especially at the dish washing area, the bar and the middle prep area at the kitchen.
PassJun 20, 2024Canvass Re-InspectionRisk 1 (High)
1. 43
  In-use utensils: properly stored
  Noted serving plates on shelves at the kitchen prep area not properly stored. Instructed to invert all serving plates to prevent dust accumulation.
2. 55
  Physical facilities installed, maintained & clean
  Instructed to detail clean and maintain floors along wall base and underneath equipment especially throughout the dish washing area, underneath cooking stove and the bar including the dirty floor drain. Must clean and saintize all affected areas with the flying insects.
FailJun 11, 2024CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no paper towels at handwashing sink in the rear warewashing area in caffe mercato, no paper towels at the hand washing sink at the prep line of the restaurant and no paper towels at the hand washing sink of the bar. Instructed the person in charge to ensure all handwashing sinks are supplied with paper towels and maintain. Priority foundation violation. 7-38-030 (c). Citation issued. Employee provided paper towels for handwashing sink during inspeciton.
2. 21
  Proper hot holding temperatures
  Noted temperature of sausages at the hot buffet serving line to be improper at 120.7f. Manager immediately and voluntarily disposed of 3 lbs of products worth $5, through denaturing process. No temperature log on site at the time of inspection. Priority violation #7-38-005. Citation issued.
3. 22
  Proper cold holding temperatures
  Noted internal temperature of the following tcs food items inside serving line coolers to be improper:-eggs 56f, sliced tomatoes 46.5f, cut lettuce 49f, corn beef 46f,cheese 45.1f. Manager immediately and voluntarily disposed of 10 lbs of products worth $75.00 through denaturing process. Priority violation #7-38-005. Citation issued. Consolidated with the above violation.
4. 36
  Thermometers provided & accurate
  Observed no metal stem thermometer for taking internal temperatures of hot and cold tcs foods onsite at the time of inspection. Instructed the person in charge to provide a metal stem thermometer for checking internal temperatures of hot and cold tcs foods and maintain. Priority foundation violation. 7-38-005. Citation issued.
5. 38
  Insects, rodents, & animals not present
  6-501.111 noted over 20 flying insects on wall, shelves, ceiling and equipment at the bar. Instructed to detail clean and sanitize affected areas, eliminate pest activity. Instructed to consult with pest control company and have premises treated. Priority foundation #7-38-020(a). Citation issued.
6. 39
  Contamination prevented during food preparation, storage & display
  Noted individual to-go disposable containers with no handle used for scooping serving food at the service prep coolers. Instructed to provide tongs, serving spoons, or ladle for scooping food.
7. 39
  Contamination prevented during food preparation, storage & display
  Observed boxed food items being stored on floor in rear dry storage area in caffe mercato. Instructed the person in charge to elevate all food six inches from floor on raised shelving units and maintain.
8. 41
  Wiping cloths: properly used & stored
  Noted dirty wiping cloths on prep tables at front and rear prep areas not properly stored. Instructed to properly store all washcloths in a sanitizing solution especially when not in use.
9. 43
  In-use utensils: properly stored
  Noted serving plates on shelves at the kitchen prep area not properly stored. Instructed to invert all serving plates to prevent dust accumulation.
10. 48
  Warewashing facilities: installed, maintained & used; test strips
  Observed no chemical sanitizing test strips for the three-compartment sink in the rear warewashing area of andiamo's. Instructed the person in charge to provide the appropriate chemical sanitizing test strips for the chemical sanitizer that will be used for the three-compartment sink. Priority foundation violation 7-38-005. Citation issued.
11. 55
  Physical facilities installed, maintained & clean
  Instructed to detail clean and maintain floors along wall base and underneath equipment especially throughout the dish washing area, underneath cooking stove and the bar including the dirty floor drain. Must clean and saintize all affected areas with the flying insects.
12. 55
  Physical facilities installed, maintained & clean
  Noted open seems on coving of the rear storage of the bar. Instructed to repair and maintain.
PassNov 13, 2023Canvass Re-InspectionRisk 1 (High)
1. 57
  All food employees have food handler training
  2-102.13--observed expired food handler certificates provided on the premises.must show proof of training for all food handling employees and maintan.
2. 58
  Allergen training as required
  2-102.13--observed the certified food manager without the allergen training certificate.allergen training is required for all employees that have a city of Chicago food sanitation certificate.instructed to complete training and keep certificate on site.
FailNov 6, 2023CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no hand paper towels or hand drying device at hand washing sink in the main kitchen prep area/dishwashing area/bar area.instructed to provide and maintain hand paper towels at all hand washing sinks at all times.priority foundation violation 7-38-030(c).
2. 16
  Food-contact surfaces: cleaned & sanitized
  Observed a slight debris accumulation encrusted on the interior of the ice machine.must remove debris, detail clean inside ice machine/have serviced and maintain ice machine at all times.
3. 37
  Food properly labeled; original container
  Observed bulk containers in rear dry storage room without a label.instructed to provide the common name on all bulk containers to properly identify item. (salt, sugar, flour etc).
4. 38
  Insects, rodents, & animals not present
  Observed gap opening at bottom center of the rear exit double doors near the kitchen prep/dry storage room.instructed to make said doors tight fitting to prevent pest entry and maintain.
5. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed stained cutting boards stored on shelf in the dishwashing areas. Instructed to resurface or replace the cutting boards and maintain.
6. 48
  Warewashing facilities: installed, maintained & used; test strips
  Observed no chemical sanitizing test kit to test sanitizer concentration (dodecylbenzenesulfonic acid/lactic acid) at the dishwashing 3-compartment sink.instructed facility that test strips must be on site at all times.instructed to comply and maintain.priority foundation violation 7-38-005,citation issued.
7. 49
  Non-food/food contact surfaces clean
  Instructed to detail clean the grease buildup inside of the deep fryers in the main kitchen prep area and interior glass cooler at the bar area with debris.
8. 55
  Physical facilities installed, maintained & clean
  Observed dirty floors with spilled debris in the dry storage room and in the walk-in-cooler located behind the bar area.instructed to clean floors in detail and maintain.
9. 56
  Adequate ventilation & lighting; designated areas used
  Instructed to replace burnt-out light bulbs at the kitchen exhaust hoods above the stove/ovens and above the kettle units and maintain adequate lighting at all times.
10. 57
  All food employees have food handler training
  Observed expired food handler certificates provided on the premises.must show proof of training for all food handling employees and maintan.
11. 58
  Allergen training as required
  Observed the certified food manager without the allergen training certificate.allergen training is required for all employees that have a city of Chicago food sanitation certificate.instructed to complete training and keep certificate on site.
PassOct 6, 2022CanvassRisk 1 (High)
PassDec 15, 2021CanvassRisk 1 (High)
1. 49
  Non-food/food contact surfaces clean
  Instructed to detail clean and maintain potsink undershelf with excessive debris in rear dishwashing area.
2. 51
  Plumbing installed; proper backflow devices
  Instructed to repair stripped cold faucet handle at prep sink in main cooking line.
3. 51
  Plumbing installed; proper backflow devices
  Instructed to repair loose faucet at prep sink in main cooking line.
4. 55
  Physical facilities installed, maintained & clean
  Instructed to regrout floor tiles with deep seams in main cooking line area and in dishwashing area (by the dishmachine).
5. 55
  Physical facilities installed, maintained & clean
  Instructed to detail clean and maintain floors along the walls and in all corners in lower level employee cafeteria, in main prep/cooking area and in rear dishwashing area.
6. 55
  Physical facilities installed, maintained & clean
  Instructed to detail clean and maintain floor in between walls with excessive dust and some litter behind cafe mercato prep area.
PassMay 26, 2021CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Instructed to provide handwashing signage at handsink in lower level employee cafeteria and inside employee men and womens's (lower level) washroom.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Instructed to refinish or replace (2) cutting board with stain and deep seams on top of prep cooler in main prep/cooking area.
3. 51
  Plumbing installed; proper backflow devices
  Instructed to repair leaky drain pipe underneath hand sink in dishwashing area.
4. 55
  Physical facilities installed, maintained & clean
  Instructed to detail clean and maintain floor and wall with excessive dust accumulation in rear opening (between front prep and rear storage/dishwashing area) in mecato cafe (by the lobby).
PassOct 29, 2019Canvass Re-InspectionRisk 1 (High)
1. 39
  Contamination prevented during food preparation, storage & display
  Observed food and non food items and supplies in basement dry storage area are stored under exposed sewage pipes. Food items must be remove from exposed sewage pipes or properly enclose sewer lines that are not shielded to intercept potential drips.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Instructed to provide a splash guard/divider between handsink and meat slicer in prep area.
3. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  All employee toilet room receptacles must be covered.
4. 55
  Physical facilities installed, maintained & clean
  Instructed to clean and maintain condenser fan cover inside walk-in cooler (rear main prep area).
5. 55
  Physical facilities installed, maintained & clean
  Instructed to clean and maintain condenser fan cover inside walk-in cooler (rear main prep area).
6. 56
  Adequate ventilation & lighting; designated areas used
  Instructed to replace inoperable light bulb inside second floor banquet reach-in cooler and inside one door reach-in cooler in satellite 2019 prep area.
FailOct 22, 2019CanvassRisk 1 (High)
1. 36
  Thermometers provided & accurate
  Instructed to provide thermometer visible accurate inside all coolers in caffe mercato area.
2. 38
  Insects, rodents, & animals not present
  Found over 30 small live flies along the walls and ceiling in front service bar area. Instructed manager to remove, clean and sanitize the affected areas. Recommend to call licensed pest control for service. Priority foundation violation 7-38-020 (a) citation issued
3. 39
  Contamination prevented during food preparation, storage & display
  Observed food and non food items and supplies in basement dry storage area are stored under exposed sewage pipes. Food items must be remove from exposed sewage pipes or properly enclose sewer lines that are not shielded to intercept potential drips.
4. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Instructed to provide a splash guard/divider between handsink and meat slicer in prep area.
5. 49
  Non-food/food contact surfaces clean
  Instructed to detail clean and maintain the following: interior and exterior surfaces of hand sinks in main prep area, coffee counter under and around coffee machines and beverage machine in main prep area, caffe mercato, basement employee cafeteria and in second floor banquet prep area. Interior surfaces of prep cooler in banquet prep area.
6. 49
  Non-food/food contact surfaces clean
  Instructed to detail clean and maintain interior of display cooler/vent with excessive dust and dried food debris accumulation at caffe mercato.
7. 51
  Plumbing installed; proper backflow devices
  Instructed to repair strippped (hot) faucet handle at handsink in caffe mercato rear dishwashing area.
8. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  All employee toilet room receptacles must be covered.
9. 55
  Physical facilities installed, maintained & clean
  Instructed to detail clean and maintain floors with excessive dust and some litter along the walls and in all corners throughout prep and storage area in caffe mecato, second floor banquet prep/satellite area.
10. 55
  Physical facilities installed, maintained & clean
  Instructed to replace missing floor baseboard/coving in room service prep area (next to main prep area) behind coffee machines, and missing floor baseboard at employee cafeteria dining area.
11. 55
  Physical facilities installed, maintained & clean
  Instructed to detail clean and maintain walls and electrical pipes with excessive dust accumulation between front prep area and rear storage/dish washing area at caffe mercato area.
12. 55
  Physical facilities installed, maintained & clean
  Instructed to clean and maintain condenser fan cover inside walk-in cooler (rear main prep area).
13. +2 more
PassMar 21, 2019LicenseRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Instructed to provide hand washing signage in all handsinks.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Instructed to provide tight fitting cover/lid for ice bin behind main bar (mail level).
3. 51
  Plumbing installed; proper backflow devices
  Backflow preventer device not located behind coffee machines (cfeteria, main prep area). Instructed to install so that it can be located to be serviced and maintained.
4. 51
  Plumbing installed; proper backflow devices
  Instructed to repair loose faucet neck at handsink in main rear dishwashing area.
5. 52
  Sewage & waste water properly disposed
  Instructed to install grease box connected underneath 3 compartment sink in lower level employee cafeteria.
6. 55
  Physical facilities installed, maintained & clean
  Instructed to remove peeling paint above coffee machines in second floor banquet pantry.
7. 55
  Physical facilities installed, maintained & clean
  Instructedto provide proper raised storage shelvings in rear storage/dihwashing area in caffe mercato. No milk crates.
8. 55
  Physical facilities installed, maintained & clean
  Instructed to seal wall opening behind dishmachine in second floor banquet pantry and opening wall underneath 3 compartment sink in second floor banquet pantry cold kitchen.
No verdictMar 19, 2019LicenseRisk 1 (High)

Fails sit above the line, passes below. Every inspection the city has published for this licence.

On the street

Apple Maps street-level imagery. Click to look around the block.

What it gets cited for

5519×
Physical facilities installed, maintained & clean
479×
Food & non-food contact surfaces cleanable, properly designed, constructed & used
107×
Adequate handwashing sinks properly supplied and accessible
496×
Non-food/food contact surfaces clean
516×
Plumbing installed; proper backflow devices
385×
Insects, rodents, & animals not present
434×
In-use utensils: properly stored
394×
Contamination prevented during food preparation, storage & display

Counted across every inspection on record here. A code that keeps coming back is the more telling signal.

Source

Published by the Chicago Department of Public Health as Food Inspections, updated weekly. This page shows every row the city holds under licence 2647047 — a business that changed hands may carry history from its predecessor.