SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspections
Canvass
Jun 22, 2026
Pass w/ Conditions
4 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
FOUND MECHANICAL LOW TEMP DISH MACHINE WITH 0PPM AT RINSE. INSTRUCTED MANAGER TO USE 3-COMPARTMENT SINK TO MANUALLY WASH ALL MULTI-USE UTENSILS. MACHINE IS BEING TAGGED HALD FOR INSPECTION AT THIS TIME. PRIORITY VIOLATION 7-38-025 CITATION ISSUED REPAIR PERSON ARRIVED AT TIME OF INSPECTION. CORRECTED 100PPM
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.
EXTERIOR AND INTERIOR OF REACH IN FREEZERS IN NEED OF CLEANING TO ALL FOOD DEBRIS INSTRUCTED TO DETAIL CLEAN 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.
FLOOR AND WALL AT FRONT PREP LINE IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
HOOD VENTS IN NEED OF CLEANING TO REMOVE ALL GREASE AND SMOKE DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Chicago Department of Public Health, Jun 22, 2026 · Original Source
Canvass
Jul 3, 2025
Pass
4 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
MUST CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE RIM AND SIDES.
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.
OBSERVED THE SHELVING INSIDE THE WALK IN COOLER AND 2 DOOR COOLER WITH RUSTING AND PEELING. MUST REMOVE PEELING AND/OR RUSTING AND REPAINT WITH NON-TOXIC PAINT.
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.
OBSERVED LEAK AT THE CONDENCER UNIT IN THE WALK IN COOLER, ALSO NOT A LEAK AT THE 3 COMP SINK AT THE BASE OF THE COLD WATER KNOB. MUST REPAIR PLUMBING ISSUES.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
FLOORS NEED CLEANING THROUGH OUT ESPECIALLY AROUND COOKING EQUIPMENT AND ALONG THE WALL BASE AND IN CORNERS
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.
Official record from Chicago Department of Public Health, Jul 3, 2025 · Original Source
Complaint Re-Inspection
Jul 17, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 17, 2024 · Original Source
Complaint
Jul 8, 2024
Fail
15 recorded violations
notedCode 9Employee health and hygiene
Official wording
NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
Inspector’s notes
3-301.11(B) OBSERVED BARE HAND CONTACT WITH READY-TO-EAT FOODS. OBSERVED A FEMALE FOOD HANDLER PREPARING READY-TO-EAT CEVICHE AND TORTILLA CHIPS WITH HER BARE HANDS. OBSERVED ANOTHER FEMALE FOOD HANDLER TOUCHING READY-TO-EAT SOPE SHELLS WITH HER BARE HANDS. INSTRUCTED TO DISCARD SAID FOODS AND NEVER ALLOW BARE-HAND CONTACT WITH ANY READY-TO-EAT FOODS; BARE-HAND CONTACT IS PROHIBITED BY ORDINANCE IN THE CITY OF CHICAGO. FOOD HANDLERS DISCARDED FOOD, WASHED THEIR HANDS, AND APPLIED GLOVES DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-010.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
6-301.14 OBSERVED NO HAND WASHING SIGN BY THE FRONT FOOD PREP AREA HAND WASHING SINK. INSTRUCTED TO PROVIDE.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
3-501.16(A:2,&B) OBSERVED TCS FOOD INSIDE OF A PREP COOLER AT INADEQUATE COLD HOLDING TEMPERATURE; OBSERVED ABOUT 6 LBS OF MILANESA AT 54F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOOD AND ALWAYS MAINTAIN ALL TCS FOODS AT 41F OR BELOW AT ALL TIMES. THE MANAGER DISCARDED SAID TCS FOOD DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
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.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
3-603.11 OBSERVED A CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR ITEMS THAT CAN NOT BE ORDERED UNDERCOOKED OR RAW SUCH AS OCTOPUS (PULPO), CALAMARI, AND SHRIMP (CAMARONES). INSTRUCTED TO REMOVE THE CONSUMER ADVISORY DISCLOSURE FROM SAID ITEMS. PRIORITY FOUNDATION 7-38-005.NO 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
4-301.11 OBSERVED A 2-DOOR PREP COOLER WITH TCS FOOD INSIDE AT AN INADEQUATE COLD HOLDING TEMPERATURE OF 60F. INSTRUCTED TO ALWAYS MAINTAIN ALL COLD HOLDING UNITS AT AN ADEQUATE COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. SAID UNIT TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
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.
3-302.12 OBSERVED SOME DRY STORAGE CONTAINERS NOT LABELED WITH THE PRODUCT NAMES. INSTRUCTED TO LABEL.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
6-202.13 OBSERVED OPENED BAIT MOUSE TRAPS BEING SET BY THE FACILITY UNDER THE DRINK STATION IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE OPEN BAIT MICE TRAPS AND ONLY ALLOW PEST CONTROL TO SET ALL RODENT TRAPS.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
3-304.14 OBSERVED WIPING CLOTHS STORED ON THE CUTTING BOARD AND NOT IN SANITIZING SOLUTION. INSTRUCTED TO STORE WIPING CLOTHS IN A SANITIZING SOLUTION AT ALL TIMES.
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.
3-304.12 OBSERVED DRY STORAGE PRODUCT SCOOPS STORED DIRECTLY IN THE DRY STORAGE CONTAINERS. OBSERVED FOOD SCOOP FOR SHRIMP CEVICHE BEING STORED DIRECTLY IN THE PRODUCT. INSTRUCTED TO REMOVE SCOOPS AND STORE PROPERLY AT ALL TIMES TO AVOID ANY POSSIBLE CONTAMINATION.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
4-904.11 OBSERVED PLATES AND BOWLS NOT BEING INVERTED IN THE FOOD PREP AREA LOCATED BY THE PREPPING STATION. INSTRUCTED TO INVERT ALL TABLEWARE TO PROTECT FROM ANY POSSIBLE CONTAMINATION.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
3-304.15(B-D) OBSERVED FOOD HANDLERS NOT USING FOOD-GRADE DISPOSABLE GLOVES TO HANDLE READY-TO-EAT FOODS AND NOT KNOWING WHEN TO WASH HANDS AND CHANGE GLOVES. INSTRUCTED TO EDUCATE FOOD HANDLERS ON PROPER GLOVE USE.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-201.11 OBSERVED GASKETS IN POOR REPAIR ON THE 2-DOOR PREP COOLER LOCATED ACROSS FROM THE FRYERS. INSTRUCTED TO REPLACE.
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.
4-601.11(C) OBSERVED EXCESSIVE FOOD AND GREASE DEBRIS BETWEEN ALL COOKING EQUIPMENT AND INSIDE OF THE FRYERS. INSTRUCTED TO CLEAN AND SANITIZE.
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.
5-205.15 OBSERVED A MINOR LEAK AT THE P-TRAP OF THE REAR FOOD PREP AREA HAND WASHING SINK. INSTRUCTED TO REPAIR.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
6-501.12 OBSERVED EXCESSIVE FOOD AND GREASE DEBRIS UNDER ALL COOKING EQUIPMENT AND THE REAR DRY STORAGE AREA. INSTRUCTED TO CLEAN AND SANITIZE.
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.