ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
License Re-Inspection
Jul 1, 2026
Pass
2 recorded violations
notedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
4-204.112(B): OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE COLD HOLDING UNITS ON SITE (FRONT AND REAR PREP AREA). INSTRUCTED TO PROVIDE AND MAINTAIN.
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.
6-201.11: OBSERVED THE FAR-RIGHT SEATING ROOM, NEAR THE SITTING AREA ACROSS FROM THE BAR, FLOORS NOT SMOOTH AND EASILY CLEANABLE.
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 1, 2026 · Original Source
License
Jun 23, 2026
Fail
6 recorded violations
notedCode 3Permits, training, and postings
Official wording
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
OBSERVED NO PROOF OF AN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010, NO 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED IMPROPER TEMPERATURE OF MINI COOLER REFRIGERATOR AT 50.2F IN THE REAR PREP/DISHWASHING AREA. INSTRUCTED MUST REPAIR IN ORDER TO REACH AND MAINTAIN 41.0F OR BELOW. PRIORITY 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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED HIGH-TEMPERATURE DISHWASHING MACHINE AT FRONT BAR WITH NO IRREVERSIBLE TEMPERATURE MEASURING DEVICES OR HEAT TEST STRIPS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005, 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 ADDRESS ON SERVICE AGREEMENT NOT MATCHING ADDRESS OF FACILITY.THE ADDRESS ON THE SERVICE AGREEMENT OBSERVED WAS 2000 W FULTON. INSTRUCTED TO PROVIDE CORRECT ADDRESS ON SERVICE AGREEMENT AND MAINTAIN. PRIORITY FOUNDATION 7-38-020(B), NO CITATION ISSUED
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.
OBSERVED THE FAR-RIGHT SEATING ROOM, NEAR THE SITTING AREA ACROSS FROM THE BAR, FLOORS NOT SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO MAKE FLOORS SMOOTH AND EASILY CLEANABLE 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.