More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Canvass
May 20, 2026
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED PEELING PAINT ON WALL IN TODDLER ROOM. MUST REPAIR.
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, May 20, 2026 · Original Source
License Re-Inspection
Nov 7, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Nov 7, 2025 · Original Source
License
Oct 6, 2025
Fail
4 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
OBSERVED PERSON IN CHARGE WITHOUT PROOF OF FOOD SAFETY MANAGEMENT TRAINING DURING TIME OF INSPECTION. MUST PROVIDE.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
NOTED NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON SITE. CERTIFICATES ON SITE ARE EXPIRED (7/2/2025). A CERTIFIED MANAGER WITH A CURRENT CITY OF CHICAGO CERTIFICATE MUST BE ON PREMISES AT ALL TIMES AND THE ORIGINAL COPY MUST REMAIN POSTED ON SITE WHENEVER TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE BEING PREPARED, HANDLED AND/OR SERVED. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
NOTED SHED LOCATED NEXT TO OUTSIDE DUMPSTER WITHOUT DOORS AND ITEMS STORED ON THE FLOOR. INSTRUCTED TO PROVIDE DOORS AND ELEVATE ITEMS STORED TO PREVENT PEST HARBORAGE.
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.
NOTED CLUTTER THROUGHOUT FACILITY. ITEMS STORED ON THE FLOORS IN STORAGE ROOM FROM KITCHEN, AND IN DISHROOM CLOSET. INSTRUCTED TO PROVIDE PROPER SHELVING THAT IS A MINIMUM OF 6 INCHES OFF THE FLOOR.
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, Oct 6, 2025 · Original Source
Canvass
May 31, 2024
Pass w/ Conditions
3 recorded violations
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF INFANT REFRIGERATOR AT 45F. AMBIENT TEMPERATURE MUST BE AT 41F OR BELOW INSIDE OF A COLD HOLDING UNIT. PRIORITY VIOLATION. 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.
OBSERVED 3 OUT OF 4 HAND WASHING SINKS IN KIDS TOILET ROOM AT IMPROPER WATER TEMPERATURE RANGING FROM 86-94F. WATER TEMPERATURE MUST BE BETWEEN 100-120F THROUGH MIXING VALVE.
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.
MUST PROVIDE LID ON TRASH CAN IN WOMEN'S TOILET ROOM ACROSS FROM KITCHEN.
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.