More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Complaint
Jan 9, 2026
Pass
4 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
NOTED DIRTY PLASTIC "LIP" ON THE INTERIOR OF THE MIDDLE ICE MACHINE. 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.
NOTED A FOOD PREPARER WITH A FULL BEARD. INSTRUCTED TO PROVIDE BEARD RESTRAINTS FOR ALL FOOD PREPARERS WITH BEARDS.
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.
MISSING LID FOR THE BAR ICE BIN. INSTRUCTED TO PROVIDE.
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.
USED OIL RECEPTOR USED TO CHANGE OIL FROM DEEP FRYERS MUST NOT BE STORED ON THE REAR WALKWAY PATIO AS WELL AS SOILED MOP HEADS AND BROOMS. ALL MUST BE ENCLOSED IN AN OUTDOOR ENCLOSED SHED TYPE OF STORAGE OR STORED INDOORS TO PREVENT PEST ATTRACTION AND HARBORING.
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 9, 2026 · Original Source
Canvass Re-Inspection
May 21, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 21, 2025 · Original Source
Complaint
May 19, 2025
Fail
3 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED IMPROPER WATER TEMPERATURE AT 83F AT HAND SINK IN CUSTOMERS WOMENS AND MENS TOILET ROOM. MINIMUM WATER TEMPERATURE MUST BE AT 100F OR ABOVE THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY 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.
OBSERVED FINAL RINSE TEMPERATURE AT 162F AT HIGH TEMPERATURE DISH MACHINE. HOT WATER SANITIZING FINAL RINSE TEMPERATURE MUST BE AT LEAST 180F-194F. PRIORITY VIOLATION. 7-38-025.
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 POTATO SALAD AT IMPROPER COLD HOLDING TEMPERATURE AT 46F INSIDE OF PREP COOLER. ALSO OBSERVED COOKED CHICKPEAS LENTIL STEW HELD AT 49F INSIDE OF PREP COOLER. TCS FOODS MUST BE HELD AT 41F OR BELOW INSIDE OF A COLD HOLDING UNIT. FOOD DISCARDED VOLUNTARILY. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $60.00. 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.
Official record from Chicago Department of Public Health, May 19, 2025 · Original Source
Complaint
May 12, 2025
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 12, 2025 · Original Source
Canvass
May 24, 2024
Pass w/ Conditions
8 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED THE FRONT COLD PREP LINE HAND WASHING SINK NOT ACCESSIBLE FOR HANDWASHING. OBSERVED BIG PLASTIC BUCKETS IN FRONT OF HAND WASHING SINK. NO ACCESS FOR EMPLOYEES TO WASH THEIR HANDS. PERSON IN CHARGE REMOVED BUCKETS DURING THE INSPECTION. HAND WASHING SINK NOW ACCESSIBLE FOR EMPLOYEES TO WASH THEIR HANDS. MUST KEEP HAND WASHING 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.
OBSERVED BULK FOOD STORAGE CONTAINERS NOT PROPERLY LABELED IN BASEMENT BAKERY AREA. MUST PROPERLY LABEL 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 EMPLOYEES IN FOOD PREPARATION AREA NOT WEARING HAIR RESTRAINTS WHILE FOOD IS BEING PREPARED AND SERVED. MUST WEAR HAIR RESTRAINTS WHEN FOOD IS BEING PREPARED AND SERVED.
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 WIPING CLOTHS STORED ON TOP OF FOOD PREPARATION TABLES IN MAIN KITCHEN AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
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 RUSTY FOOD STORAGE SHELVING IN BASEMENT FOOD STORAGE ROOMS AND LIQUOR ROOMS. MUST REPAIN OR REPLACE SHELVING.
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 WASTE RECEPTACLE PROVIDED IN THE UNISEX EMPLOYEE WASHROOM LOCATED IN THE 1ST FLOOR. MUST PROVIDE COVERED WASTE RECEPTACLE 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 DIRH AND DEBRIS ON LIGHT SHIELDS COVERS ABOVE PREP TABLES ABOVE REFRIGERATION UNITS IN BAKERY AREA. 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 VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
INOPERABLE MECHANICAL VENTILATION IN THE WOMEN'S EMPLOYEE WASHROOM LOCATED IN THE BASEMENT. MUST REPAIR 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.