ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Complaint Re-Inspection
Jun 10, 2026
Pass
9 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
6-301.14 : OBSERVED NO HAND WASHING SIGNAGE AT HAND SINK IN STAFF MEN'S & WOMEN'S TOILET ROOM 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.
3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE WITH COMMON NAME (SHAKERS,SQUEEZE BOTTLES,BULK)
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-305.11 : OBSERVED BOXED FROZEN FOOD ITEMS STORED ON FLOOR IN WALK IN FREEZER MUST ELEVATE TO PREVENT CONTAMINATION.
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.
2-304.11 : OBSERVED FEMALE EMPLOYEES PERSONAL BELONGINGS STORED ON DISH RACKS AND COUNTERS IN DISH MACHINE WEAR WASHING AREA MUST REMOVE AND STORE PROPERLY.
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.
4-501.12 : OBSERVED SEVERAL WORN,DEEP GROOVES AND PITTED CUTTING BOARDS MUST REPAIR OR REPLACE TO BE IN GOOD REPAIR.
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.
6-501.13 : MUST CLEAN DEBRIS BUILD UP FROM FLOOR DRAINS AND STANDING WATER AND KEEP DRY AND 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.
2-102.13 : OBSERVED EXPIRED AND MISSING FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
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, Jun 10, 2026 · Original Source
Complaint
Jun 3, 2026
Fail
19 recorded violations
notedCode 3Permits, training, and postings
Official wording
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
OBSERVED NONE FOR CURRENT AND MISSING SIGNED EMPLOYEES HEALTH POLICIES FOR EMPLOYEES WITH LAST ONES FOR YEAR OF 2020.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(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.
NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
Inspector’s notes
OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS BY FEMALE FOOD HANDLER HANDLING APPX.3LBS. COOKED BACON FROM A PLATE INTO HOT HOLDING UNIT WITHOUT A BARRIER,TONGS OR DELI PAPER.PRODUCT WAS DISCARDED BY MANAGER .APPX.3LBS.$20.(COS)(PRIORITY 7-38-010)(CITATION ISSUED)
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
OBSERVED HOT RUNNING WATER TEMPERATURE AT HAND SINK IN BETWEEN PREP AND DISH WASHING AREA AT 77.1F.STAFF WOMEN'S TOILET ROOM BOTH HAND SINKS AT 65.0F & 75.0F.MUST HAVE RUNNING WATER AT 100.0F.MUST REPAIR AND MAINTAIN.(PRIORITY 7-38-030(C)(CITATION ISSUED)WATER TEMPERATURE IS NOW 116.3F AND 117.2F.(COS)
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.
REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
Inspector’s notes
OBSERVED 90-DAY SHELLFISH TAGS WITHOUT LAST DATED SERVED OR SOLD WRITTEN ON TAG MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
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 A LOW TEMPERATURE GLASS WEAR DISH MACHINE BEING USED AND SANITIZING AT 0.0 PPM'S AT MAIN BAR AREA.A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT.ONCE REPAIRED EMAIL:FOOD@CITYOFCHICAGO.ORG.(PRIORITY 7-38-025)(COS)DISH MACHINE IS NOW 100.0PPM'S(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.
OBSERVED IMPROPER TEMPERATURES OF TCS COOKED READY TO EAT FOODS SUCH AS 5LBS. COOKED SAUSAGES-130.5F INSIDE OF HOT HOLDING UNIT.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. 5LBS.10.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)
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 IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS SUCH AS 3LBS. SMOKED SALMON-55.6F DATED 6/2/26.2LBS. YOGURT-45.3F.3LBS. CUT CANTALOUPE-51.4F.12LBS. CUT HONEYDEW-46.0F.4LBS. SLICED TURKEY HAM-50.2F.1LBS. SLICED SALAMI-55.6F.1-DOZEN HARD BOILED EGGS-49.6F ON BUFFET COLD SERVING LINE AND PREP COOLER.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.24LBS.$310.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)
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 TEMPERATURES OF BOTH BUFFET SERVING LINE COLD HOLDING UNITS WITH TCS FOODS STORED INSIDE FOR SELF SERVE AT FRUIT COOLER-53.9F AND DELI MEATS-53.0F.A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT. ONCE REPAIRED EMAIL:FOOD@CITYOFCHICAGO.ORG.MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)AIR TEMPERATURES ARE NOW 35.0F AND 36.0F ON BOTH COOLERS.
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.
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE WITH COMMON NAME (SHAKERS,SQUEEZE BOTTLES,BULK)
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 EVIDENCE OF APPX. 100 OR MORE LIVE SMALL FLIES ON UPPER WALLS AND CEILINGS IN ALL PREP,DISH WASHING,UTENSIL STORAGE AREAS,BUFFET SELF SERVING AREA.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 6/3/26.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED BOXED FROZEN FOOD ITEMS STORED ON FLOOR IN WALK IN FREEZER MUST ELEVATE TO PREVENT CONTAMINATION.
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 FEMALE EMPLOYEES PERSONAL BELONGINGS STORED ON DISH RACKS AND COUNTERS IN DISH MACHINE WEAR WASHING AREA MUST REMOVE AND STORE PROPERLY.
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.
OBSERVED SEVERAL WORN,DEEP GROOVES AND PITTED CUTTING BOARDS MUST REPAIR OR REPLACE TO BE IN GOOD REPAIR.
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 REPAIR OR REPLACE DAMAGED FLOORING AT BEVERAGE STATION BEHIND FRONT BAR AREA TO BE GOOD REPAIR.
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 EXPIRED AND MISSING FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
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 MISSING FOOD ALLERGEN TRAINING FOR FOOD MANAGERS MUST PROVIDE AND MAINTAIN.
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, Jun 3, 2026 · Original Source
Canvass
Dec 29, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Dec 29, 2025 · Original Source
Canvass
May 10, 2024
Pass w/ Conditions
6 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED EMPLOYEE WASHING MULTI-USE EQUIPMENT AND UTENSILS IN 3-COMPARTMENT SINK WITH NO SANITIZER. INSTRUCTED MANAGER TO PROVIDE PROPER SANITIZER AND MAINTAIN 200 PPM. OBSERVED LOW TEMPERATURE DISH MACHINE IN BAR NOT SANITZING GLASSWARE, FINAL RINSE AT 0 PPM. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN FINAL RINSE AT 100 PPM. PRIORITY 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.
OBSERVED BULK CONTAINERS NOT LABELED IN REAR PREP AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
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 SPOON HANDLE LAYING ON TOP OF CONDIMENTS IN PREP COOLER. INSTRUCTED MANAGER TO STORE DISPENSING UTENSILS WITH HANDLE UP ABOVE FOOD TO PREVENT CONTAMINATION.
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 LEAKING FAUCETS ON 3-COMPARTMENT SINK. INSTRUCTED MANAGER 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.
OBSERVED MISSING CEILING TILE IN DISH WASHING AREA. INSTRUCTED MANAGER TO REPLACE 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, May 10, 2024 · Original Source
Complaint
Nov 8, 2023
Pass w/ Conditions
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
No hot running water at front omelet prep station, water temp at 71f. Instructed to provide hot running water no less than 100f to all hand wash sinks. Priority violation 7-38-030(c)
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.
Found several food bags(20lbs) in walk-in cooler not discarded with cook date 9-29-23. instructed manager not to keep cooked food in cooler beyond discard date. Priority foundation violation 7-38-005. food discarded valued at $50.
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.
Bulk food container not labeled ( sugar ) instructed to label and maintain.
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.