ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspections
Complaint Re-Inspection
Sep 3, 2026
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
DISHWASHING MACHINE ON SITE DOES NOT MEET FOOD CODE RULES REQUIREMENTS. MUST REMOVE DISH MACHINE FROM PREMISES.
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 3, 2026 · Original Source
Short Form Complaint
Sep 1, 2026
Fail
4 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 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.
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE PREPARED AND SERVED (POTATOES, CHICKEN, FRUITS ETC)OR CITY OF CHICAGO SANITATION CERTIFICATE. INSTRUCTED TO HAVE THE ORIGINAL CITY OF CHICAGO ON SITE AT ALL TIMES. 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 INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE CLASSROOM REFRIGERATION TO BE IMPROPER:- INDIVIDUAL BOTTLED BABY BREAST MILK AND INFANT FORMULA BETWEEN 46F TO 47.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 2 LBS OF PRODUCTS WORTH $5.00 THROUGH DENATURING PROCESS. 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
NOTED CONSISTENTLY FLUCTUATING TEMPERATURE OF REFRIGERATIONS AT 2 OF 3 INFANT CLASSROOMS RANGING FROM 39F TO 47F WHEN THE THERMOSTAT IS LOWERED. INSTRUCTED MANAGEMENT TO MAINTAIN THE EQUIPMENT TEMPERATURE AT 41FTO 43F. PRIORITY CITATION #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.
Official record from Chicago Department of Public Health, Sep 1, 2026 · Original Source
License Re-Inspection
Jul 24, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 24, 2026 · Original Source
License Re-Inspection
Jul 22, 2026
Pass w/ Conditions
1 recorded violation
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF REFRIGERATION UNITS INSIDE THE BABY CLASSROOMS TO BE IMPROPER AT 55F AND 52F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. 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.
Official record from Chicago Department of Public Health, Jul 22, 2026 · Original Source
License
Jul 21, 2026
Pass w/ Conditions
2 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE CLASSROOM REFRIGERATION TO BE IMPROPER:- INDIVIDUAL BOTTLED BABY BREAST MILK BETWEEN 52F TO 59.2F, REGULAR MILK 45.5F/45.9F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 11 LBS OF PRODUCTS WORTH $31.00 THROUGH DENATURING PROCESS. 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF REFRIGERATION UNITS INSIDE THE BABY CLASSROOMS TO BE IMPROPER AT 55F AND 52F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. 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.
Official record from Chicago Department of Public Health, Jul 21, 2026 · Original Source
Canvass Re-Inspection
Apr 8, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Apr 8, 2025 · Original Source
Canvass
Apr 1, 2025
Fail
2 recorded violations
notedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED RESIDENTIAL DISHWASHING MACHINE INSIDE ROOM #1 #6 #7 #8. INSTRUCTED MANAGER TO PROVIDE COMMERCIAL TYPE DISHMACHINE. (DISHMACHINE ARE NOT IN USED AT THIS TIME) A MECHANICAL DISHWASHING MACHINES SHOULD PROVIDE A FINAL SANITIZING RINSE OF EITHER 50 – 100 PPM CHLORINE (FOR CHEMICAL SANITIZING MACHINE) OR 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). (A COMMERCIAL WAREWASHING MACHINE SHALL BE EQUIPPED WITH A TEMPERATURE MEASURING DEVICE THAT INDICATES THE TEMPERATURE OF THE WATER: (A) IN EACH WASH AND RINSE TANK; (B) AS THE WATER ENTERS THE HOT WATER SANITIZING FINAL RINSE MANIFOLD OR IN THE CHEMICAL SANITIZING SOLUTION TANK.) (4) RESIDENTIAL DISHMACHINE ARE TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USED. SEE COMMENTS BELOW. PRIORITY FOUNDATION 7-38-005
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.
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2597830 ISSUED ON 07-22-2024 PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED #10 - INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HAND SINK IN (8) CLASSROOMS. #36 - INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLER INSIDE ALL CLASSROOMS. #47 - INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF (SCHOOL) REFRIGERATOR IN PREP AREA. #55 - INSTRUCTED TO CLEAN CLEAN, REORGANIZE AND MAINTAIN INSIDE MECHANICAL ROOM, ELECTRICAL ROOM AND IN MOP ROOM.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF (SCHOOL) REFRIGERATOR IN PREP AREA.
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.
INSTRUCTED TO CLEAN CLEAN, REORGANIZE AND MAINTAIN INSIDE MECHANICAL ROOM, ELECTRICAL ROOM AND IN MOP ROOM.
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 HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HAND SINK IN (8) CLASSROOMS.
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.
TOILET ROOM RECEPTACLE INSIDE WOMEN'S WASHROOM MUST BE COVERED. INSTRUCTED TO PROVIDE COVER/LID.
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.