ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Complaint
Aug 7, 2026
Pass w/ Conditions
1 recorded violation
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOOD ITEMS STORED IN THE PREP COOLERS. OBSERVED SOUP AT 54F, COOKED RICE AT 50F, EGGS AT 48F, SHRIMP AT 51F, CHICKEN AT 49F, AND STEAK AT 48F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. 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 ALUMINUM FOIL BEING USED AS A LINER ON THE SHELVING IN THE REAR PREP AREA FACING THE WALK-IN COOLER. INSTRUCTED TO REMOVE FOIL OR REPLACE WITH A MATERIAL THAT IS SMOOTH AND EASILY CLEANABLE.
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, Jan 27, 2026 · Original Source
Canvass Re-Inspection
Feb 18, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Feb 18, 2025 · Original Source
Canvass
Feb 10, 2025
Fail
5 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE 2 DOOR COOLER IN THE KITCHEN PREP AREA.OBSERVED COOKED CARNITAS AT 50.1F.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 10#'S OF FOOD WORTH $100.00.INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.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.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED IN-COMPLETE CONSUMER ADVISORY DISCLOSURE STATEMENTS WRITTEN ON THE MENUS.INSTRUCTED MANAGEMENT TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS.PRIORITY FOUNDATION VIOLATION 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.
OBSERVED STAINED CUTTING BOARDS IN THE KITCHEN PREP AREAS.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS 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
OBSERVED BURNT-OUT LIGHTS AT KITCHEN EXHAUST HOOD.INSTRUCTED TO REPLACE BURNT OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
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.
OBSERVED 2 FOOD HANDLING EMPLOYEES WITH EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES 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 NO SELF-CLOSING DOOR DEVICE ON THE BASEMENT AND 1ST FLOOR WASHROOM DOORS.INSTRUCTED TO INSTALL AND MAINTAIN A SELF-CLOSING DOOR DEVICE ON BOTH WASHROOM DOORS.
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.
INSTRUCTED TO SEAL NOTICEABLE OPENINGS AROUND PLUMBING/ELECTRICAL FIXTURES LOCATED IN BASEMENT FOOD PREP AND DRY STORAGE AREAS 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.