More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Canvass
Dec 30, 2025
Pass w/ Conditions
3 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (CHICKEN WINGS, CHICKEN SANDWICHES, FRIES) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. 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.
OBSERVED AN ACCUMULATION OF FOOD DEBRIS AND DIRT IN THE FLOOR DRAIN UNDERNEATH THREE COMPARTMENT SINK. INSTRUCTED TO DETAIL 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
MUST DETAIL CLEAN HEAVY DUST ACCUMULATION FROM THE MECHANICAL VENTILATION FAN IN THE RESTROOM.
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, Dec 30, 2025 · Original Source
Non-Inspection
Jun 17, 2025
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jun 17, 2025 · Original Source
License
Oct 28, 2024
Pass
10 recorded violations
notedCode 6Employee health and hygiene
Official wording
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Inspector’s notes
NOTED EMPLOYEES EATING ON THE COOKS LINE. REVIEWED GOOD HYGIENIC PRACTICES. OWNER REMOVED EMPLOYEES FOOD FROM THE FOOD PREP AREA.
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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
BROKEN/MISSING HAND WASHING SIGNAGE AT THE REAR PREP/DISH HAND WASHING SINK. MUST REPLACE.
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 FROZEN RAW CHICKEN BEING IMPROPERLY STORED ON CARDBOARD BOXES IN THE REAR PREP. REVIEWED PROPER THAWING METHODS OF THAWING UNDER REFRIGERATION OR COLD RUNNING WATER AT THE PREP SINK.
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.
ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
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 IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 67.8F. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
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.
MUST NOT USE PLASTIC TAPE AS A MEANS OF REPAIR ON THE HANDLES OF THE DEEP FRYER BASKETS OR DUCT TAPE ON THE REAR THREE DOOR TALL REACH-IN COOLER DOOR HANDLE.
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.
ALL CONSTRUCTION MATERIAL ie: PAINTING EQUIPMENT, MUST BE REMOVED FROM ALL FOOD PREP AREAS.----UNUSED EQUIPMENT STORED AT THE REAR EXIT DOOR MUST BE REMOVED TO PREVENT PEST HARBORING.
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.
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
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.
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE.
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.