SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspections
Complaint
Jul 6, 2026
Pass w/ Conditions
2 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER TEMPERATURES OF 120 lbs RAW CHICKEN AT 46.9-49.6F AND 36 lbs. OF BEEF BURGERS AT 47.5 F. MANAGER VOLUNTARILY DISCARDED PRODUCT THAT HAD A RETAIL VALUE OF $2160.00. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. (PRIORITY 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
OBSERVED IMPROPER TEMPERATURE OF WALK-IN COOLER AT 49.3F WITH TCS FOODS AND RAW CHICKEN STORED INSIDE FOR SALE. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. MANAGER CALLED FOR REPAIR ON WALK-IN COOLER UNIT. FACILITY HAS A FREEZER AND SLIDING DOOR REFRIGERATOR. WALK-IN COOLER REPAIRED DURING TIME OF INSPECTION. PRIORITY VIOLATION CITATION ISSUED 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.
Official record from Chicago Department of Public Health, Jul 6, 2026 · Original Source
Complaint
Nov 13, 2025
Pass w/ Conditions
2 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO PAPER TOWELS AT HAND WASHING SINK AT BAR. MUST PROVIDE AT ALL TIMES FOR EMPLOYEES TO DRY HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED. EMPLOYEE PROVIDED PAPER TOWELS AT HAND SINK DURING INSPECTION.
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.
NO ALLERGEN TRAINING CERTIFICATE ON SITE FOR CERTIFIED FOOD MANAGER. INSTRUCTED TO PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.
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.
Official record from Chicago Department of Public Health, Nov 13, 2025 · Original Source
Complaint
Apr 2, 2025
Pass w/ Conditions
6 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
FOUND NO INDIVIDUAL WITH CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES WHILE HANDLING TCS FOODS. (HANDLES CHICKEN, BEEF). MANAGER AT TIME OF INSPECTION PROVIDED PROOF OF COMPLETION OF CERTIFIED FOOD MANAGER CLASS FROM 9/2024, BUT NO CITY OF CHICAGO CERTIFICATE PROVIDED. PRIORITY FOUNDATION VIOLATION, 7-38-012. CITATION ISSUED. MUST PROVIDE CERTIFIED MANAGER WITH CERTIFICATE ON SITE DURING HOURS OF OPERATION.
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 THREE DOOR COOLER ON LEFT SIDE IN THE KITHCEN PREP AREA TO NOT HAVE A THERMOMETER PRESENT TO MEASURE INTERNAL AMBIENT AIR TEMPERATURE. INSTRUCTED MANAGER TO PROVIDE THERMOMETER.
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 POTS, SHEETS, AND CUTTING BOARD STORED ON THE FLOOR NEXT TO STORAGE RACKS NEXT TO COOLER IN MAIN KITCHEN AREA. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
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 SIDES OF THE FRYER IN THE KITCHEN TO BE HEAVILY SOILED WITH GREASE BUILD UP DOWN THE SIDES. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN EQUIPMENT FREE OF EXCESSIVE GREASE BUILD UP.
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 NO COVERED TRASH CAN IN THE EMPLOYEE/UNISEX BATHROOM IN THE BASEMENT AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE A COVERED TRASH CAN IN ANY UNISEX BATHROOM.
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 SPILLAGE FROM DRINKS AND WATER UNDER AND NEXT TO THE DISH MACHINE IN BAR AT TIME OF INSPECTION. INSTRUCTED MANAGER TO DETAIL CLEAN AREA AND MAINTAIN FREE OF EXCESSIVE SPILLAGE AND 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, Apr 2, 2025 · Original Source
Canvass
Sep 16, 2024
Pass
5 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED SOME AREAS OF ICE MACHINE IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN ICE MACHINE.
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.
MUST PROPERLY LABELED FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINERS.
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.
OBSERVED GREASE BUILD UP ON FLOOR UNDERNEATH COOKING EQUIPMENT. MUST 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 HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINK IN FRONT BAR AREA. MUST PROVIDE AND MAINTAIN.
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 NO PROOF OF FOOD HANDLER TRAINING CERTIFICATES FOR ALL FOOD HANDLERS. 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.