ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Canvass
Mar 24, 2026
Pass
4 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED ACCUMULATION OF GREASE AND DEBRIS INSIDE FRYER CABINET. INSTRUCTED TO DEEP 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 PEELING CAULK ON HANDSINK IN KITCHEN PREP AREA NEXT TO PREP TABLE. INSTRUCTED TO REPLACE AND RECAULK HANDSINK.
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 A ACCUMULATION OF GREASE AND FOOD SPLATTER AND FOOD DEBRIS ON THE WALLS AND FLOORS BY DISH MACHINE AND 3 COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
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 GREASE ACCUMULATION ON EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN HOOD AND FILTERS.
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, Mar 24, 2026 · Original Source
Canvass Re-Inspection
Sep 25, 2025
Pass
7 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED FOODS ITEMS STORED OUT OF ORIGINAL CONTAINERS WITHOUT IDENTIFYING LABELS. MUST PROVIDE 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD 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 SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
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 PLASTIC GROCERY BAGS BEING USED TO STORE FOODS IN THE WALK IN COOLER. MUST REMOVE AND STORE ALL FOOD IN "FOOD GRADE" BAGS/CONTAINERS THAT ARE INTENDED FOR MULTI-USE PURPOSE.
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 ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. 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 A HEAVY ACCUMULATION OF DIRT, DUST, GREASE, FOOD SPLATTER AND FOOD DEBRIS ON THE WALLS AND FLOORS ESPECIALLY ALONG THE HOT FOOD SERVICE LINE UNDER AND AROUND THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
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, Sep 25, 2025 · Original Source
Canvass
Sep 18, 2025
Fail
10 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED 2 HANDWASHING SINKS INACCESSIBLE AT THE FOOD PREP AREA AND LOW TEMP DISHWASHING MACHINE ROOM AREA IN OPERABLE DUE TO THEM LEAKING WHEN IN USE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN. PRIORITY FOUNDATION 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.
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE PREP COLD HOLDING UNIT, SUCH AS 5LBS OF COOKED RICE AT 49.2-57F, 20-30LBS OF DICED COOKED LAMB AT 50.8-57F. MANAGER DISCARDED AND DENATURED. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 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.
FOUND READY TO EAT TCS FOODS SUCH AS COOKED CHICKEN, COOKED RICE, COOKED LAMB IN 2 DOOR COOLER AND WALK-IN COOLER NOT DATE MARKED. INSTRUCTED THE PERSON IN CHARGE THAT ALL READY TO EAT TCS FOODS HELD FOR 24 HOURS MUST BE PROPERLY DATE MARKED WITH THE DATE THE FOOD WILL BE SOLD, DISCARDED OR CONSUMED. PRIORITY FOUNDATION 7-38-005.
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 FOODS ITEMS STORED OUT OF ORIGINAL CONTAINERS WITHOUT IDENTIFYING LABELS. MUST PROVIDE 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD 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 SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
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 PLASTIC GROCERY BAGS BEING USED TO STORE FOODS IN THE WALK IN COOLER. MUST REMOVE AND STORE ALL FOOD IN "FOOD GRADE" BAGS/CONTAINERS THAT ARE INTENDED FOR MULTI-USE PURPOSE.
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 ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. 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 A HEAVY ACCUMULATION OF DIRT, DUST, GREASE, FOOD SPLATTER AND FOOD DEBRIS ON THE WALLS AND FLOORS ESPECIALLY ALONG THE HOT FOOD SERVICE LINE UNDER AND AROUND THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
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, Sep 18, 2025 · Original Source
Complaint
Apr 22, 2024
Pass w/ Conditions
4 recorded violations
notedCode 23Food source and labeling
Official wording
PROPER DATE MARKING AND DISPOSITION
Inspector’s notes
Found multiple containers of cooked TCS food ( chicken, lamb, peas...) held in walk-in cooler for more than 24hrs not marked with discard date, instructed manager to mark such food containers with discard date. Priority foundation violation 7-38-005.
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 with the correct food items name. Instructed to label
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.
Using milk jugs as a multi-use utensils to store mango drinks, instructed not to use old milk jugs as a multi-use container.
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, Apr 22, 2024 · Original Source
Canvass Re-Inspection
Oct 19, 2023
Pass
5 recorded violations
notedCode 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
2-402.11 OBSERVED ONE MALE FOOD HANDLER WITHOUT A HAIR RESTRAINT. INSTRUCTED TO PROVIDE AT ALL TIMES.
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.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
4-502.13 OBSERVED SINGLE SERVICE FOOD CONTAINERS BEING WASHED AT THE 3 COMPARTMENT SINK AND REUSED AS FOOD STORAGE CONTAINERS. INSTRUCTED NOT TO REUSE SINGLE SERVICE CONTAINERS FOR FOOD STORAGE.
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.
4-601.11(C) OBSERVED PREP COOLER GASKETS AND COOKING EQUIPMENT WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO 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.
3-302.12 OBSERVED DRY STORAGE AND SPICE CONTAINERS NOT LABELED WITH THE PRODUCT NAME. INSTRUCTED TO LABEL ALL CONTAINERS THAT STORE INGREDIENTS THAT ARE OUT OF THE ORIGINAL PACKAGING 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.
6-501.112 OBSERVED SOILED INSECT TRAPS BEHIND THE BAR. INSTRUCTED TO REMOVE SOILED INSECT TRAPS.
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.
Official record from Chicago Department of Public Health, Oct 19, 2023 · Original Source
Canvass
Oct 2, 2023
Pass w/ Conditions
8 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
6-301.14 OBSERVED A HAND WASHING SIGN IS NEEDED AT THE FRONT FOOD PREP AREA HAND WASHING SINK. INSTRUCTED TO PROVIDE.
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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
4-301.11 OBSERVED A 3 DOOR REFRIGERATION UNIT, WITH TCS FOODS INSIDE, AT AN INADEQUATE AMBIENT AIR TEMPERATURE OF 57F DURING THE INSPECTION. INSTRUCTED TO NOT USE THE 3 DOOR REFRIGERATION UNIT, SAID UNIT TAGGED AND HELD FOR INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 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.
2-402.11 OBSERVED ONE MALE FOOD HANDLER WITHOUT A HAIR RESTRAINT. INSTRUCTED TO PROVIDE AT ALL TIMES.
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.
4-601.11(C) OBSERVED PREP COOLER GASKETS AND COOKING EQUIPMENT WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO 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.
3-501.16(A:2,&B) OBSERVED TCS FOODS, INSIDE OF A 3 DOOR REFRIGERATION UNIT, AT INADEQUATE COLD HOLDING TEMPERATURES; OBSERVED ABOUT 10 LBS OF COOKED CHICKEN AT 57F, OBSERVED 1/2 LB OF COOKED BEEF AT 58F AND OBSERVED ABOUT 3 LBS OF CHEESE AT 56F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 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.
3-302.12 OBSERVED DRY STORAGE AND SPICE CONTAINERS NOT LABELED WITH THE PRODUCT NAME. INSTRUCTED TO LABEL ALL CONTAINERS THAT STORE INGREDIENTS THAT ARE OUT OF THE ORIGINAL PACKAGING 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.
6-501.112 OBSERVED SOILED INSECT TRAPS BEHIND THE BAR. INSTRUCTED TO REMOVE SOILED INSECT TRAPS.
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.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
4-502.13 OBSERVED SINGLE SERVICE FOOD CONTAINERS BEING WASHED AT THE 3 COMPARTMENT SINK AND REUSED AS FOOD STORAGE CONTAINERS. INSTRUCTED NOT TO REUSE SINGLE SERVICE CONTAINERS FOR FOOD STORAGE.
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.