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
Jul 10, 2025
Pass
2 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
FOUND NO BACKFLOW PREVENTION DEVICES INSTALLED AT 2 ICE MACHINES AT LOWER LEVEL.MUST PROVIDE WHERE THEY CAN BE LOCATED AND SERVICED.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
FOUND POOR LIGHTING CONDITIONS WHERE FOOD CONTAINERS ARE BEING STORED.MUST RELOCATE OR PROVIDE LIGHT AT STORAGE AREAS.
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, Jul 10, 2025 · Original Source
Canvass Re-Inspection
Dec 31, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Dec 31, 2024 · Original Source
Canvass
Nov 18, 2024
Pass w/ Conditions
4 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
Found the following TCS foods held at improper temperature in prep cooler. 5lbs of moist mozzarella cheese at 52.1f, 3 lbs of tomato marinara sauce at 54.2f and 6 lbs of cooked ground beef at 64.6f. Instructed manager to keep all cold TCS foods at 41f or lower. Food discarded valued at $20. 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
Prep cooler at pizza station not holding proper temperature, air temp at 64.5f where TCS food held. Instructed manager to maintain 41f or lower for all coolers. Priority violation 7-38-005, cooler is tagged not allowed to use, must contact the office of CDPH for tag removal request.
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.
Several food handlers not wearing hair restraints, Instructed to wear.
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.
Official record from Chicago Department of Public Health, Nov 18, 2024 · Original Source
Complaint
Oct 16, 2023
Pass w/ Conditions
4 recorded violations
notedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED THE FOLLOWING FOOD NOT MEETING REQUIRE TEMPERATURE OF 135F DEGREES OR ABOVE IN THE DESIGNATED HOT-HOLDING UNIT: MEAT BALLS W/ RED PASTA SAUCE AT 125.6F. MANAGER IMMEDIATELY REMOVED THE DISH AND BROGUHT THE TEMPERATURE UP TO 165 AND HOT HELD IT. PRIORITY VIOLATION #7-38-005. 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.
OBSERVED CLEAR CONTAINERS WET AND STACKED IN THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO PROPERLY INVERT DISHES AFTER SANITIZING AND PROPERLY AIR DRY.
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.
OBSERVED A LEAK COMING FROM THE WALL (FOUNDATION) LOCATED IN THE BASEMENT. INSTRUCTED TO REPAIR AND MAINTAIN PLUMBING.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED AN ACCUMULATION OF DIRT/DUST BUILDUP ON THE TOILET ROOM(S) EXHAUST VENTILATION. MUST 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.