FAIL
Risk 3 (Low)
HOTEL SILVERSMITH Fails Health Inspection - Chicago Restaurant
October 20, 2026
License
License #3099804
2
Total Violations
2
Critical
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on October 20, 2026. The inspection type was "License" and resulted in a Fail outcome.
This establishment is classified as Risk 3 (Low), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO BAR WITH A HAND WASHING SINK LOCATED IN 2ND FL. MEZZANINE HALLWAY OPEN SPACE OUTSIDE OF MEETING ROOMS FOR HAND WASHING OF PROVIDING OPEN LIQUOR FOR CONSUMPTION TO CUSTOMERS.MUST INSTALL A HAND WASHING SINK WITH SOAP AND TOWELS AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO BAR WITH A HAND WASHING SINK LOCATED IN 2ND FL. MEZZANINE HALLWAY OPEN SPACE OUTSIDE OF MEETING ROOMS FOR HAND WASHING OF PROVIDING OPEN LIQUOR FOR CONSUMPTION TO CUSTOMERS.MUST INSTALL A HAND WASHING SINK WITH SOAP AND TOWELS AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection