Hubbard Inn

• resultPass w/ Conditions
• critical violations3
• last inspectedSeptember 12, 2014
• address110 W Hubbard St, Chicago 60654

Is Hubbard Inn clean?

Hubbard Inn is currently listed as closed by Chicago Department of Public Health, as of its inspection on September 12, 2014. A closure means inspectors found conditions serious enough to stop service — it is not the same as a restaurant choosing to shut down, and the listing can change once the problems are fixed and re-inspected.

What did inspectors find at Hubbard Inn?

These are the violations recorded at the most recent inspection on September 12, 2014, in plain English, with the city's own wording underneath.

• 📋certified manager paperwork missingcritical
  Facilities To Maintain Proper Temperature • NOTED TEMPERATURE OF SERVICE COOLER AT THE BASEMENT FOOD PREP AREA TO BE IMPROPER AT 49.6F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SERVICE COOLER AT THE BASEMENT FOOD PREP AREA TO BE IMPROPER:-HAMBURGERS (BEEF 48.0F),HAMBURGER (LAMB 47.6F),PORK 45.1F, EGGS 65.8F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 28 LBS OF PRODUCTS WORTH $300.00, THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
• 🚰handwashing sink issuescritical
  Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time • NOTED EMPLOYEES WASHING DISHES AT THE LOW TEMPERATURE DISH WASH WITH FINAL RINSE SANITIZER (CHLORINE) READING 00PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING WITH A FINAL READING OF 50PPM OR 100PPM. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
• ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • NOTED ASSORTED FOOD ITEMS INSIDE ALL COOLERS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAMES, USE BY AND/OR PREPARED BY DATE INCLUDING BULK ITEMS ON SHELVES AT THE BASEMENT FOOD PREP/DRY STORAGE AREA.
  Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • NOTED ASSORTED FOOD ITEMS INSIDE ALL COOLERS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAMES, USE BY AND/OR PREPARED BY DATE INCLUDING BULK ITEMS ON SHELVES AT THE BASEMENT FOOD PREP/DRY STORAGE AREA.
• ⚠️Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • NOTED COOKING EQUIPMENT (POTS, BOSS PANS, SAUCE PANS AND MULTI USE UTENSILS (PLATES,BOWLS,CUPS ETC) ON SHELVES AT THE BASEMENT FOOD PREP/DRY STORAGE AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL COOKING EQUIPMENT AND UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
  Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • NOTED COOKING EQUIPMENT (POTS, BOSS PANS, SAUCE PANS AND MULTI USE UTENSILS (PLATES,BOWLS,CUPS ETC) ON SHELVES AT THE BASEMENT FOOD PREP/DRY STORAGE AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL COOKING EQUIPMENT AND UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • NOTED LOOSE RUBBER GASKET INSIDE DOOR OF SERVICE COOLER AT THE BASEMENT FOOD PREP AREA AND A BROKEN DOOR AT ANOTHER SERVICE COOLER AT DISH WASHER ROOM.. INSTRUCTED TO REPAIR AND MAINTAIN.ALSO NOTED SHELVES UNDERNEATH THE PREP TABLE AT THE BASEMENT FOOD PREP AREA LINED WITH FOIL PAPER. INSTRUCTED REMOVE, CLEAN AND MAINTAIN.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • NOTED LOOSE RUBBER GASKET INSIDE DOOR OF SERVICE COOLER AT THE BASEMENT FOOD PREP AREA AND A BROKEN DOOR AT ANOTHER SERVICE COOLER AT DISH WASHER ROOM.. INSTRUCTED TO REPAIR AND MAINTAIN.ALSO NOTED SHELVES UNDERNEATH THE PREP TABLE AT THE BASEMENT FOOD PREP AREA LINED WITH FOIL PAPER. INSTRUCTED REMOVE, CLEAN AND MAINTAIN.
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • NOTED A SLIGHT DISCOLORATION INSIDE THE UPPER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • INSTRUCTED TO CLEAN FLOORS LONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY BY THE COOKING STOVE AND DISH WASHING AREA.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • INSTRUCTED TO CLEAN FLOORS LONG WALL BASE AND UNDERNEATH HEAVY EQUIPMENT ESPECIALLY BY THE COOKING STOVE AND DISH WASHING AREA.
• 🧻grimy wiping cloths
  Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • NOTED HEAVY CLUTTER ON SHELVES AT THE DISH WASHING ROOM. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES.

When was Hubbard Inn last inspected?

Hubbard Inn has 8 inspections on record going back to December 9, 2010.

Hubbard Inn vs Near North Side

Near North Side runs 53% clean across 2,889 tracked restaurants — 1,514 clean, 253 mid, 1,113 cooked.

Against the 2,889 spots Cooked tracks in Near North Side, this one comes out cleaner than 0% of them.

Other spots in Near North Side

• ✓ The Hubbard Inn
  clean · December 9, 2010
• ✓ Broadway Playhouse
  clean · September 7, 2010
• ✓ Broadway Playhouse
  clean · September 7, 2010
• ✓ Big & Little's
  cooked · June 9, 2010
• ✓ Freshberry
  cooked · May 4, 2011
• ✓ Mercadito Chicago
  clean · June 1, 2026

See every restaurant inspection in Near North Side →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated September 12, 2014. Inspection results describe one moment in a kitchen's life, not a permanent verdict.