Restaurant · Chicago, IL

Ann Sather's Cafe

Name: Ann Sather's Cafe
Address: 3415 N Broadway, Chicago, IL

3415 N Broadway

Last inspected Mar 4, 2026 · View Map ↗ · Compare ↗

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Pass w/ Conditions

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Complaint

Mar 4, 2026

Pass w/ Conditions

5 recorded violations

notedCode 49Cleaning and sanitizing

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

OBSERVED THE INTERIOR OF THE REACH IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.

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.

More about cleaning or sanitizing problems

notedCode 51Water, plumbing, and sewage

Official wording

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Inspector’s notes

OBSERVED FAUCET OF 3 COMPARTMENT SINK SPRAYING TO SIDE INSTRUCTED 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.

More about water, plumbing, or sewage problems

notedCode 47Cleaning and sanitizing

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

OBSERVED CAN OPENER BLADE ENCRUSTED WITH DRIED FOOD, INSTRUCTED TO CLEAN AND OR REPLACE BLADE.

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.

More about cleaning or sanitizing problems

notedCode 22Food temperature

Official wording

PROPER COLD HOLDING TEMPERATURES

Inspector’s notes

OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS SHELLED EGGS AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 58F - 62.6 F LOCATED IN REACH IN COOLER. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. 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.

More about food kept at an unsafe temperature

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

OBSERVED PAINT CHIPPING CHIPPED FROM VENT IN DISH NEAR 3 COMP SINK NEAR WATER HEATER. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE IT IS SEALED, 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.

More about cleaning or sanitizing problems

Official record from Chicago Department of Public Health, Mar 4, 2026 · Original Source

Canvass Re-Inspection

Apr 30, 2025

Pass

3 recorded violations

notedCode 6Employee health and hygiene

Official wording

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

Inspector’s notes

NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.

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.

More about employee hygiene or health policy issues

notedCode 43Equipment and utensils

Official wording

IN-USE UTENSILS: PROPERLY STORED

Inspector’s notes

NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

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.

More about equipment or utensil issues

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

NOTED DIRTY AND DUSTY CEILING FANS AT THE REAR DISH WASHING AREA ABOVE THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN AND WHERE EVER NEEDED.

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.

More about cleaning or sanitizing problems

Official record from Chicago Department of Public Health, Apr 30, 2025 · Original Source

Canvass

Apr 23, 2025

Fail

5 recorded violations

notedCode 6Employee health and hygiene

Official wording

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

Inspector’s notes

NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.

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.

More about employee hygiene or health policy issues

notedCode 16Cleaning and sanitizing

Official wording

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

Inspector’s notes

NOTED TEMPERATURE OF THE FINAL RINSE HIGH TEMPERATURE DISH WASHING MACHINE TO BE AT 200F. NORMAL RANGE 180F TO 194F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINED AND READING BETWEEN I80F TO 194F. PRIORITY FOUNDATION VIOLATION #7-38-025. 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.

More about cleaning or sanitizing problems

notedCode 43Equipment and utensils

Official wording

IN-USE UTENSILS: PROPERLY STORED

Inspector’s notes

NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

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.

More about equipment or utensil issues

notedCode 47Cleaning and sanitizing

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE REAR DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL.

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.

More about cleaning or sanitizing problems

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

NOTED DIRTY AND DUSTY CEILING FANS AT THE REAR DISH WASHING AREA ABOVE THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN AND WHERE EVER NEEDED.

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.

More about cleaning or sanitizing problems

Official record from Chicago Department of Public Health, Apr 23, 2025 · Original Source

Canvass

Feb 15, 2024

Pass

1 recorded violation

notedCode 49Cleaning and sanitizing

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

OBSERVED ACCUMULATED FOOD DEBRIS ON PREP AREA SHELVES AND FOOD DEBRIS INSIDE PREP AREA COOLERS. MUST CLEAN EQUIPMENT 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.

More about cleaning or sanitizing problems

Official record from Chicago Department of Public Health, Feb 15, 2024 · Original Source