Restaurant · Chicago, IL

Hyatt Centric Chicago Magnificent Mile

Name: Hyatt Centric Chicago Magnificent Mile
Address: 633 N St Clair St, Chicago, IL

633 N St Clair St

Last inspected Jun 24, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Canvass

Jun 24, 2026

Pass

2 recorded violations

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

OBSERVED FLOOR TILES IN POOR REPAIR WITH LOW GROUT ALONG COOKLINE AND AT DISHWASH AREA BOTH ON 2ND FLOOR. INSTRUCTED MANAGER MUST REGROUT DAMAGED FLOOR TILES AND MAINTAIN.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 58Permits, training, and postings

Official wording

ALLERGEN TRAINING AS REQUIRED

Inspector’s 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.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Chicago Department of Public Health, Jun 24, 2026 · Original Source

Canvass

Dec 15, 2025

Pass w/ Conditions

3 recorded violations

notedCode 22Food temperature

Official wording

PROPER COLD HOLDING TEMPERATURES

Inspector’s notes

NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-CHICKEN (51.9F/47.3F),CHEESE 48.2F/49F, EGGS 48F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $50.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 33Food temperature

Official wording

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

Inspector’s notes

EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF SERVICE COOLER AT THE PREP AREA TO BE IMPROPER AT 48.6F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

In plain English

More about food kept at an unsafe temperature

notedCode 43Equipment and utensils

Official wording

IN-USE UTENSILS: PROPERLY STORED

Inspector’s notes

NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE KITCHEN PREP AREA AND DISH WASHING AREA TO PREVENT DUST ACCUMULATION.