Roanoke/ Residence Inn

• resultPass w/ Conditions
• critical violations2
• last inspectedFebruary 19, 2026
• address135 W Madison St, Chicago 60602

Is Roanoke/ Residence Inn clean?

Roanoke/ Residence Inn is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on February 19, 2026. Inspectors wrote up 2 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Roanoke/ Residence Inn?

These are the violations recorded at the most recent inspection on February 19, 2026, in plain English, with the city's own wording underneath.

• 🚿water/temperature at the sink offcritical
  No Bare Hand Contact With Rte Food Or A Pre-Approved Alternative Procedure Properly Allowed • OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS SUCH AS MALE FOOD HANDLER HAD GRILLED A LOAF OF BREAD (TOAST)AND REMOVED FROM GRILL WITH BARE HANDS.PRODUCT WAS DISCARDED BY MANAGER.MUST PROVIDE A BARRIER (GLOVES,UTENSILS,DELI PAPER,ETC) TO HANDLE READY TO EAT FOODS. APPX. 2LBS.$5.(PRIORITY 7-38-010)(CITATIONISSUED)(COS)
• 🚰handwashing sink blocked or barecritical
  Adequate Handwashing Sinks Properly Supplied And Accessible • OBSERVED NO HAND WASHING SIGN AT HAND SINK IN BAR AREA MUST PROVIDE AND MAINTAIN. • MUST REPAIR OR REPLACE SENSOR AT HAND SINK IN 2ND FL. PREP AREA TO HAVE WATER TO STAY ON LONGER FOR HAND WASHING.
• 🧽surfaces not properly sanitized
  Food-Contact Surfaces: Cleaned & Sanitized • OBSERVED LOW TEMPERATURE DISH MACHINE BEING USED AND SANITIZING AT 0.0.PPM'S AT BAR AREA.OBSERVED SANITIZING CONTAINER EMPTY AND A NEW ONE IS BEING INSTALLED AT THIS TIME.MUST MAINTAIN AT ALL TIMES.(PRIORITY 7-38-025)(CITATION ISSUED)(COS)
• 🌡️hot/cold holding temps off
  Proper Hot Holding Temperatures • OBSERVED IMPROPER TEMPERATURE OF 7LBS. COOKED LAMB AT 129.7F INSIDE OF HOT HOLDING UNIT. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. 7LBS. $100.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
• 🧊cold food not cold enough
  Proper Cold Holding Temperatures • OBSERVED IMPROPER TEMPERATURE OF 1LBS. CREAM SAUCE AT 50.0F,1LBS. MARINARA SAUCE-51.4F IN SMALL STAINLESS STEELE PAN INSIDE OF A PERFORATED PAN ON COUNTER TOP OF PIZZA COOLER AND 2.5LBS. RAW MARINATED CHICKEN AT 48.9F INSIDE OF 4- DRAWER PREP COOLER. PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.4.5LBS $160.(PRIORITY 7-38-005)(COS)(CONSOLIDATED VIOLATION )
• 🏷️food improperly labeled
  Food Properly Labeled; Original Container • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORGINAL PACKAGE (SQUEEZE BOTTLES,PANS,ETC)
• ⚠️Personal Cleanliness • OBSERVED MALE FOOD HANDLER WITH A LONG BEARD MUST PROVIDE A BEARD GUARD TO PREVENT HAIR FROM GETTING INTO FOOD.
  Personal Cleanliness • OBSERVED MALE FOOD HANDLER WITH A LONG BEARD MUST PROVIDE A BEARD GUARD TO PREVENT HAIR FROM GETTING INTO FOOD.
• 🧻grimy wiping cloths
  Wiping Cloths: Properly Used & Stored • OBSERVED SEVEARL WIPING CLOTHS STORED ON TOPSIDES OF CUTTING BOARDS MUST STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.
• ⚠️In-Use Utensils: Properly Stored • OBSERVED KNIVES STORED IN BETWEEN EQUIPMENT IN BAR AREA INSTRUCTED TO STORE IN A PROPER MANNER.
  In-Use Utensils: Properly Stored • OBSERVED KNIVES STORED IN BETWEEN EQUIPMENT IN BAR AREA INSTRUCTED TO STORE IN A PROPER MANNER.
• ⚠️Utensils, Equipment & Linens: Properly Stored, Dried, & Handled • OBSERVED PRE-SET TABLE WEAR (GLASSES AND SILVERWARE)UPRIGHT AND NOT COVERED.MUST STORE IN A PROPER MANNER TO PREVENT CONTAMINATION.
  Utensils, Equipment & Linens: Properly Stored, Dried, & Handled • OBSERVED PRE-SET TABLE WEAR (GLASSES AND SILVERWARE)UPRIGHT AND NOT COVERED.MUST STORE IN A PROPER MANNER TO PREVENT CONTAMINATION.
• ⚠️Gloves Used Properly • OBSERVED BARE HAND CONTACT BY FOOD HANDLER.(COS)
  Gloves Used Properly • OBSERVED BARE HAND CONTACT BY FOOD HANDLER.(COS)
• 🛠️surfaces / setup not up to code
  Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used • MUST ELIMINATE CRATE USED FOR FOOD STORAGE IN WALK IN COOLER. • MUST REPAIR OR REPLACE WORN CUTTING BOARD TO BE IN GOOD REPAIR.
• 🚿plumbing acting up
  Non-Food/Food Contact Surfaces Clean • MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINET,WHEEL BASES,ALL STORAGE SHELVES, PREP TABLES,GRILLTABLE,HOT HOLDING UNIT SHELVING UNITS,WALK IN COOLER -SHELVING UNITS,INTERIOR PANEL OF ICE MACHINE.
• 🧹floors, walls, or ceilings grimy
  Physical Facilities Installed, Maintained & Clean • MUST GROUT FLOOR IN 1ST FL. DISH WASHING AREA.

When was Roanoke/ Residence Inn last inspected?

Roanoke/ Residence Inn has 17 inspections on record going back to September 13, 2016. The 12 most recent are shown below.

Roanoke/ Residence Inn vs Loop

Loop runs 44% clean across 3,616 tracked restaurants — 1,566 clean, 332 mid, 1,687 cooked.

Against the 3,616 spots Cooked tracks in Loop, this one comes out cleaner than 48% of them.

Other spots in Loop

• ✓ Roanoke/ Residence Inn
  clean · September 13, 2016
• ✓ Roanoke/ Residence Inn
  clean · September 13, 2016
• ✓ Premier Catering & Events
  clean · December 15, 2016
• ✓ B.I.Tea
  cooked · August 10, 2016
• ✓ Blackwood Bbq
  clean · March 28, 2025
• ✓ Capriotti's
  cooked · January 16, 2025

See every restaurant inspection in Loop →

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 February 19, 2026. Inspection results describe one moment in a kitchen's life, not a permanent verdict.