ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspections
Canvass Re-Inspection
Aug 3, 2026
Pass
1 recorded violation
notedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
2-102.13 OBSERVED EXPIRED FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED MANAGER TO COMPLY WITH FOOD HANDLER REQUIREMENTS.
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, Aug 3, 2026 · Original Source
Canvass
Jul 30, 2026
Pass w/ Conditions
3 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED SEVERAL TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 44-63 F. MANAGER DISCARDED 3 POUNDS OF CHEESE, 20 POUNDS OF CHICKEN, AND 9 GALLONS OF MILK ($200) 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED COOLER WITH AN INADEQUATE AMBIENT AIR TEMPERATURE OF 51 F. INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS HOLD AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. COOLER TAGGED 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.
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED MANAGER TO COMPLY WITH FOOD HANDLER REQUIREMENTS.
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, Jul 30, 2026 · Original Source
Canvass
Feb 10, 2026
Pass w/ Conditions
3 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED SEVERAL TCS FOODS HELD AT INADEQUATE TEMEPRATURES RANGING FROM 44-53 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 1/2 POUND TOMATOES, 10 GALLONS EGG WHITES, AND 1 POUND OF SAUSAGE ($100) 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED PREP COOLER WITH AN INADEQUATE AMBIENT AIR TEMPERATURE OF 46 F. INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. TECHNICIAN ARRIVED ON SITE TO SERVICE COOLER. 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.
OBSERVED BROKEN GLASS AND HEAVY FOOD DEBRIS AND SOIL BUILD UP IN BAR AREA OF FACILITY. 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.
OBSERVED BUILD UP OF ICE IN INTERIOR OF PREP COOLER NEAR PIZZA OVEN. INSTRUCTED TO CORRECT AND MAINTAIN IN GOOD CONDITION.
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 ICE BUILD UP INSIDE THE SERVICE PREP COOLERS. INSTRUCTED TO REPAIR AND MAINTAIN THE CONDENSATION UNITS.
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 LEAKING FAUCET AT THE REAR 3 COMPARTMENT SINK AT THE DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN. NOTED HOT WATER TURNED OFF AT ONE OF THE 2 HOT WATER FAUCETS AT THE 3 COMPARTMENT SINK DUE TO BROKEN FAUCET. INSTRUCTED TO REPAIR AND MAINTAIN. NOTED SLOW DRAIN AT THE 3 COMPARTMENT SINK OF THE DISH WASHING AREA. 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.
Official record from Chicago Department of Public Health, Apr 3, 2025 · Original Source
Canvass
Nov 18, 2024
Pass w/ Conditions
3 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
NOTED EMPLOYEE WASHING DISHES AT THE 3 COMPARTMENT SINK WITHOUT SETTING IT UP TO WASH RINSE AND SANITIZE AS REQUIRED BY THE CODE. NO SANITIZER WAS USED TO SET UP THE SINK. INSTRUCTED MANAGEMENT TO ALWAYS SET UP THE SINK WHEN WASHING EQUIPMENT. MANAGER IMMEDIATELY HAD EMPLOYEE SET UP THE 3 COMPARTMENT SINK TO WASH RINSE AND SANITIZE USING THE CHLORINE. PRIORITY 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.
NOTED TORN RUBBER GASKET AT THE UPRIGHT REFRIGERATION UNIT AT THE REAR FOOD PREP/DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
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
NOTED DIRTY AND DUSTY VENTILATION UNITS AT THE FRONT PREP AREA. INSTRUCTED TO CLEAN 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.
Official record from Chicago Department of Public Health, Nov 18, 2024 · Original Source
Canvass
Apr 18, 2024
Pass w/ Conditions
2 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
INSTRUCTED TO DETAIL CLEAN THE SHELVES UNDERNEATH FOOD CARTS WITH DIRT ENCRUSTED ON THE BASE. INSTRUCTED 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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NOTED HAND WASH SINK BY THE PIZZA STATION AT THE FRONT PREP AREA TO BE INACCESSIBLE WITH BOWL AND WASHING SPONGE INSIDE THE SINK. INSTRUCTED MANAGEMENT THAT ALL HAND WASHING SINK SHOULD BE ACCESSIBLE AT ALL TIMES. 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.