ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Canvass
May 19, 2026
Pass
2 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED SIDES OF COOKING EQUIPMENT IN NEED OF A DETAIL CLEANING FROM GREASE BUILD UP. 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.
OBSERVED THE FLOOR IN THE BASEMENT AREA IN NEED OF A DETAIL CLEANING UNDER AND AROUND EQUIPMENT AND SHELVING ALONG THE WALLS. 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.
Official record from Chicago Department of Public Health, May 19, 2026 · Original Source
Canvass
Sep 25, 2025
Pass w/ Conditions
4 recorded violations
notedCode 14Food source and labeling
Official wording
REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
Inspector’s notes
OBSERVED RAW OYSTERS IN CONTAINER WITH NO SHELLSTOCK TAG ATTACHED. SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. OBSERVED NO DATE RECORDED ON SHELLSTOCK TAG OF THE LAST ITEM SOLD/SERVED. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. PRIORITY FOUNDATION VIOLATION. 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 TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURE INSIDE OF WALK IN COOLER IN BASEMENT. OBSERVED TCS FOODS SUCH AS LAMB CHOPS, FILET, TARTARE, RIBEYES BONE IN AND OUT, CHICKEN, MEAT SAUCE, COOKED NOODLES WERE ALL HELD AT IMPROPER COLD HOLDING TEMPERATURE BETWEEN 48-53F. TCS FOODS MUST BE HELD AT 41F OR BELOW. FOOD DISCARDED VOLUNTARILY. FOOD WEIGHING APPROXIMATELY 150 LBS AT A COST OF $3,000. 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 IMPROPER AMBIENT TEMPERATURE INSIDE OF WALK IN COOLER IN BASEMENT AT 53F. AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41F OR BELOW. 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 MISSING ALLERGEN TRAINING CERTIFICATE FOR ONE 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, Sep 25, 2025 · Original Source
Non-Inspection
Sep 16, 2025
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 16, 2025 · Original Source
Canvass
Jul 23, 2024
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
NOTED CLUTTER IN BASEMENT MOP SINK CLOSET. INSTRUCTED TO ELEVATE MOPS, BROOMS AND DUST PANS.
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.