ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Canvass Re-Inspection
Oct 2, 2026
Pass
1 recorded violation
notedCode 38Pests
Official wording
Insects, rodents, & animals not present
Inspector’s notes
6-202.15: OBSERVED OPENING AT BASE OF EXIT DOOR #12. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
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.
Official record from Chicago Department of Public Health, Oct 2, 2026 · Original Source
Canvass
Sep 17, 2026
Fail
10 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED IMPROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 73.4-82.6F AT HANDWASHING SINKS IN STUDENT WASHROOMS, OBSERVED IMPROPER MINIMUM WATER TEMPERATURES AT HANDWASHING SINKS IN THIRD FLOOR BOY'S AND GIRL'S, SECOND FLOOR BOY'S AND FIRST FLOOR BOY'S AND GIRL'S WASHROOMS. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030(C) NO CITATION ISSUED.
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.
OBSERVED OPENING AT BASE OF EXIT DOOR #12. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED IMPROPER WASH SOLUTION TEMPERATURE, OBSERVED TEMPERATURE OF THE WASH SOLUTION IN HIGH TEMPERATURE DISH MACHINE AT IMPROPER TEMPERATURE OF 142F. INSTRUCTED TO REPAIR HIGH TEMPERATURE DISH MACHINE, WASH SOLUTION TEMPERATURE OF SAID HIGH TEMPERATURE DISH MACHINE THAT USES HOT WATER TO SANITIZE MAY NOT BE LESS THAN 160F. PRIORITY FOUNDATION VIOLATION 7-38-025 NO CITATION ISSUED
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 NO WATER PRESSURE AT HANDWASHING SINKS IN STUDENT WASHROOMS. OBSERVED NO WATER PRESSURE AT RIGHT SINK IN THIRD FLOOR BOY'S WASHRROM, LEFT SINK GIRL'S THIRD FLOOR WASHROOM AND LEFT SINK SECOND FLOOR GIRL'S WASHROOM.INSTRUCTED TO RESTORE WATER PRESSURE TO SAID HANDWASHING SINKS IN SAID WASHROOMS AND MAINTAIN.
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.
AT TIME OF INSPECTION FACILITY PROVIDED NO PROOF OF FOOD HANDLER TRAINING FOR ONE FOOD HANDLER AND ONE EXPIRED FOOD HANDLER CERTIFICATE FOR ANOTHER FOOD HANDLER. INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLERS.
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.
Adequate handwashing sinks properly supplied and accessible
Inspector’s notes
OBSERVED IMPROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 73.4-82.6F AT HANDWASHING SINKS IN STUDENT WASHROOMS, OBSERVED IMPROPER MINIMUM WATER TEMPERATURES AT HANDWASHING SINKS IN THIRD FLOOR BOY'S AND GIRL'S, SECOND FLOOR BOY'S AND FIRST FLOOR BOY'S AND GIRL'S WASHROOMS. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030(C) NO CITATION ISSUED.
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.
OBSERVED OPENING AT BASE OF EXIT DOOR #12. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
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.
Warewashing facilities: installed, maintained & used; test strips
Inspector’s notes
OBSERVED IMPROPER WASH SOLUTION TEMPERATURE, OBSERVED TEMPERATURE OF THE WASH SOLUTION IN HIGH TEMPERATURE DISH MACHINE AT IMPROPER TEMPERATURE OF 142F. INSTRUCTED TO REPAIR HIGH TEMPERATURE DISH MACHINE, WASH SOLUTION TEMPERATURE OF SAID HIGH TEMPERATURE DISH MACHINE THAT USES HOT WATER TO SANITIZE MAY NOT BE LESS THAN 160F. PRIORITY FOUNDATION VIOLATION 7-38-025 NO CITATION ISSUED
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 NO WATER PRESSURE AT HANDWASHING SINKS IN STUDENT WASHROOMS. OBSERVED NO WATER PRESSURE AT RIGHT SINK IN THIRD FLOOR BOY'S WASHRROM, LEFT SINK GIRL'S THIRD FLOOR WASHROOM AND LEFT SINK SECOND FLOOR GIRL'S WASHROOM.INSTRUCTED TO RESTORE WATER PRESSURE TO SAID HANDWASHING SINKS IN SAID WASHROOMS AND MAINTAIN.
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.
AT TIME OF INSPECTION FACILITY PROVIDED NO PROOF OF FOOD HANDLER TRAINING FOR ONE FOOD HANDLER AND ONE EXPIRED FOOD HANDLER CERTIFICATE FOR ANOTHER FOOD HANDLER. INSTRUCTED TO PROVIDE FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLERS.
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.
Official record from Chicago Department of Public Health, Sep 17, 2026 · Original Source
Canvass
Sep 23, 2025
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
FAN IN WALK IN FREEZER WITH ICE BUILD UP. INSTRUCTED TO CORRECT 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.
Official record from Chicago Department of Public Health, Sep 23, 2025 · Original Source
Canvass
Sep 19, 2024
Pass
3 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE IN RESTROOMS ON THIRD FLOOR(BOYS AND GIRLS). INSTRUCTED PERSON IN CHARGE TO PROVIDE SIGNAGE AND MAINTAIN.
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.
OBSERVED SINK FAUCETS IN SECOND FLOOR BOYS' RESTROOM TO BE LOOSE. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.
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.
OBSERVED BUILD UP OF RESIDUE IN FLOOR DRAIN NEAR HIGH TEMPERATURE DISH MACHINE N THIRD FLOOR AND IN DRAIN NEAR HANDSINK IN KITCHEN AREA (ACROSS FROM THREE COMPARTMENT SINK. INSTRUCTED PERSON IN CHARGE TO 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.