Midtown Athletic Club And Hotel

• resultFail
• critical violations2
• last inspectedDecember 3, 2025
• address2444 N Elston Ave, Chicago 60647

Is Midtown Athletic Club And Hotel clean?

Midtown Athletic Club And Hotel is currently Fail from Chicago Department of Public Health, from an inspection on December 3, 2025. Inspectors wrote up 2 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads cooked 🪳.

What did inspectors find at Midtown Athletic Club And Hotel?

These are the violations recorded at the most recent inspection on December 3, 2025, in plain English, with the city's own wording underneath.

• 🧼hand hygiene slippingcritical
  Proper Eating, Tasting, Drinking, Or Tobacco Use • 2-401.11: **C** Eating, Drinking, or Using Tobacco FOUND A FOOD EMPLOYEE DRINKING FROM A CUP PLACING THAT CUP ON A CUTTING BOARD IN THE REAR PREP AREA.FOOD EMPLOYEE EATING MEAL AT PIZZA STATION. INSTRUCTED MANAGEMENT THAT EMPLOYEES MUST CONSUME BEVERAGES/FOOD IN DESIGNATED AREAS OR PUT A LID ON CUP TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, ETC.
• 🚰handwashing sink blocked or barecritical
  Adequate Handwashing Sinks Properly Supplied And Accessible • 6-301.14: **C** Handwashing Signage OBSERVED NO HANDWASHING SIGNAGE IN THE WASHROOM. A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE PROVIDED AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES AND SHALL BE CLEARLY VISIBLE TO FOOD EMPLOYEES. INSTRUCTED TO PROVIDE. • 5-202.12 (B-D) OBSERVED HANDSINK FAUCETS IN ONE OF THE UNISEX TOILET ROOMS NOT PROPERLY MAINTAINED WITH HOT WATER RUNNING LONGER THAN 15 SECONDS. INSTRUCTED TO INCREASE THE TIMER OF THE HOT WATER TO ENSURE THE FAUCET IS PROVIDING A FLOW OF WATER FOR AT LEAST 15 SECONDS WITHOUT THE NEED TO REACTIVATE THE FAUCET. • 5-202.12 (A) OBSERVED THE FOLLOWING SINKS NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER OBSERVED AT STAFF TOILET ROOM IN STAFF BREAK ROOM. ONE TOILET ROOM WITH AUTOMATIC TIMED FAUCET REACHED A TEMP OF 73.6 F THE 2ND UNISEX STAFF TOILET ROOM HANDSINK 82.3 F INSTRUCTED PERSON IN CHARGE. HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100°F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
• 🧽surfaces not properly sanitized
  Food-Contact Surfaces: Cleaned & Sanitized • 4-501.114 (A, B, C, D, E, F: 1 & 2) OBSERVED FACILITY USING TAGGED HIGH TEMP DISH MACHINE WITH OUT RE-INSPECTION OF UNIT UPON INSPECTION HIGH TEMP DISH MACHINE STILL DOES NOT MEET FINAL RINSE TEMP. FINAL RINSE ON IRREVERSIBLE TESTING DEVICE 149.6F HIGH TEMP DISH MACHINE REMIANS TAGGED. INSTRUCTED NOT TO USE UNIT UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH). TAGGED UNIT. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
• 🏷️food improperly labeled
  Food Properly Labeled; Original Container • 3-302.12: **C** Food Storage Containers Identified with Common Name of Food OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.
• ⚠️Contamination Prevented During Food Preparation, Storage & Display • 3-307.11: **C** Miscellaneous Sources of Contamination OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN FREEZER AND WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
  Contamination Prevented During Food Preparation, Storage & Display • 3-307.11: **C** Miscellaneous Sources of Contamination OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN FREEZER AND WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
• ⚠️Personal Cleanliness • 2-402.11: **C** Effectiveness- Hair Restraints OBSERVED FOOD HANDLERS NOT WEARING BEARD RESTRAINTS. INSTRUCTED TO WEAR AT ALL TIMES WHEN PREPARING FOOD.
  Personal Cleanliness • 2-402.11: **C** Effectiveness- Hair Restraints OBSERVED FOOD HANDLERS NOT WEARING BEARD RESTRAINTS. INSTRUCTED TO WEAR AT ALL TIMES WHEN PREPARING FOOD.
• 🧻grimy wiping cloths
  Wiping Cloths: Properly Used & Stored • 3-304.14: **C** Wiping Cloths, Use Limitation OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
• 🛠️surfaces / setup not up to code
  Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used • 4-501.12: **C** Cutting Surfaces OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES. • 4-202.16: **C** Nonfood-Contact Surfaces OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING. • 4-101.19: **C** Nonfood-Contact Surfaces OBSERVED ALUMINUM FOIL AS LINER ON COOKING EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.
• 🚿plumbing acting up
  Non-Food/Food Contact Surfaces Clean • 4-601.11(C): (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. OBSERVED THE INTERIOR OF THE REACH IN AND WALK-IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
• 🧹floors, walls, or ceilings grimy
  Physical Facilities Installed, Maintained & Clean • 6-501.12: **C** Cleaning, Frequency and Restrictions OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES. • 6-201.16: **C** Wall and Ceiling Coverings and Coatings OBSERVED CHIPPED/ CRACKING PAINT, AND WATER DAMAGE IN DRY STORAGE AREA. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
• 🥜allergen training missing
  Allergen Training As Required • 2-102.13: **C** Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.

When was Midtown Athletic Club And Hotel last inspected?

Midtown Athletic Club And Hotel has 15 inspections on record going back to August 29, 2017. The 12 most recent are shown below.

Midtown Athletic Club And Hotel vs Logan Square

Logan Square runs 42% clean across 1,321 tracked restaurants — 555 clean, 142 mid, 612 cooked.

Against the 1,321 spots Cooked tracks in Logan Square, this one comes out cleaner than 46% of them.

Other spots in Logan Square

• ✓ Midtown Athletic Club And Hotel
  clean · August 29, 2017
• ✓ Albany Liquors And Food
  clean · August 3, 2017
• ✓ Albany Liquors And Food
  clean · August 3, 2017
• ✓! Hero Coffee
  cooked · December 20, 2017
• ✓ Pink Squirrel
  clean · November 29, 2017
• ✓ Pink Squirrel
  cooked · November 14, 2017

See every restaurant inspection in Logan Square →

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 December 3, 2025. Inspection results describe one moment in a kitchen's life, not a permanent verdict.