More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Canvass
Feb 5, 2026
Pass
3 recorded violations
notedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED IMPROPER THAWING BEING WITH FROZEN COOKED CHICKEN.THAWING MUST OCCUR WITH FOOD BEING PLACED IN THE COOLER OVER NIGHT, OR UNDER COLD RUNNING WATER. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.
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 (3) WATERSTAINED CEILING TILES NEAR THE DISHWASHING 3-COMPARTMENT SINK AREA.INSTRUCTED TO REPLACE SAID CEILING TILES 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, Feb 5, 2026 · Original Source
Canvass
May 22, 2025
Pass
2 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED STICKY INSECT CONTROL DEVICES STORED ABOVE MUGS AND STRAWS NEAR THE REAR COFFEE PREP AREA. INSTRUCTED TO REFRAIN FROM STORING INSECT CONTROL DEVICES OVER FOOD PREP AREAS/FOOD ITEMS/UTENSILS.
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, May 22, 2025 · Original Source
Canvass
Aug 6, 2024
Pass w/ Conditions
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED EXPOSED HAND WASHING SINK IN FRONT PREP AREA RENDERED INACCESSIBLE BY BOTTLE AND ALSO OBSERVED EXPOSED HANDWASHING SINK IN THE DISH AREA RENDERED INACCESSIBLE BY RED CONTAINERS BEING PLACED INSIDE IT. INSTRUCTED TO MAINTAIN ALL EXPOSED HAND WASHING SINKS OPEN AND ACCESSIBLE FOR HAND WASHING. PRIORITY FOUNDATION VIOLATION 7-38-030(C). 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 ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER 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.
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS WITH FOOD STORED INSIDE PLASTIC GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS
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.
FLOORS NEED CLEANING BEHIND THE COOKING EQUIPMENT AND PREP AREAS TO REMOVE DEBRIS.
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, Aug 6, 2024 · Original Source
Canvass Re-Inspection
Dec 20, 2023
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Dec 20, 2023 · Original Source
Canvass
Dec 13, 2023
Fail
8 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED DUST BUILDUP ON SHELF ABOVE DISPOSABLE PLASTIC CUPS. INSTRUCTED TO CLEAN SHELF 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.
OBSERVED LEAKING DRAINPIPE UNDERNEATH THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR LEAK 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED DUSTY COVER ON LEFT SIDE OF A/C UNIT ON SHELF IN PREP/DISHWASHING AREA. INSTRUCTED TO CLEAN COVER ON LEFT SIDE OF A/C UNIT 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.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED NO DISCLOSURE STATEMENT, REMINDER STATEMENT AND ASTERICK IDENTIFYING ANIMAL DERIVED FOODS TOP SIRLOIN STEAK AND GRILLED STEAK & CHEESE/ASADA AREPA WHICH ARE SERVED RAW, UNDERCOOKED, OR COOKED TO ORDER TO YELLOW MENU. INSTRUCTED TO ADD DISCLOSURE STATEMENT, REMINDER STATEMENT AND ASTERICK IDENTIFYING ANIMAL DERIVED FOODS TOP SIRLOIN STEAK AND GRILLED STEAK & CHEESE/ASADA AREPA WHICH ARE SERVED RAW, UNDERCOOKED, OR COOKED TO ORDER TO YELLOW MENU. PRIORITY FOUNDATION VIOLATION 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED NO SPLASH GUARD ON RIGHT SIDE OF UTILITY SINK AND NO SPLASH GUARD ON RIGHT SIDE OF HANDWASHING SINK IN DISHWASHING AREA. INSTRUCTED TO INSTALL SPLASH GUARDS ON RIGHT SIDE OF UTILITY SINK AND RIGHT SIDE OF HANDWASHING SINK IN DISHWASHING AREA TO PREVENT CONTAMINATION. OBSERVED POTS AND PANS LOCATED ABOVE UTILITY SINK AND HANDWASHING SINK IN DISHWASHING AREA. INSTRUCTED TO RELOCATE POTS AND PANS TO THE RIGHT OF HANDWASHING SINK IN DISHWASHING AREA TO PREVENT CONTAMINATION OF EQUIPMENT. OBSERVED PAPER TOWELS AND SOAP DISPENSER LOCATED ABOVE DRAIN BOARD. INSTRUCTED TO RELOCATE PAPER TOWELS AND SOAP DISPENSER TO WALL ABOVE HANDWASHING SINK IN DISHWASHING AREA TO PREVENT CONTAMINATION OF EQUIPMENT AND UTENSILS DRYING ON DRAINBOARD. OBSERVED PORTABLE AIR CONDITIONING UNIT LOCATED ON SHELF ABOVE EQUIPMENT AND UTENSILS. INSTRUCTED TO RELOCATE AIR CONDITIONING UNIT TO PREVENT CONTAMINATION OF EQUIPMENT AND UTENSILS.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
OBSERVED DAMAGED GASKET ON LEFT SIDES OF DOORS ON WHITE FREEZER AND WHITE REFRIGERATOR IN REAR PREP AREA. INSTRUCTED TO REPAIR/REPLACE DAMAGED GASKETS ON BOTH DOORS 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.
OBSERVED STAINED CEILING TILES IN WASHROOM AND IN DISHWASHING AREA. INSTRUCTED TO REPLACE ALL STAINED CEILING TILES THROUGHOUT FACILITY 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.
OBSERVED ONE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER WITH NO PROOF OF ALLERGEN TRAINING. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGERS SHALL PROVIDE PROOF OF ALLERGEN TRAINING.
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.