ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Canvass Re-Inspection
Feb 5, 2026
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
NOTED CARDBOARD BOXES USED TO LINE FLOORS. INSTRUCTED TO REMOVE, 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, Feb 5, 2026 · Original Source
Canvass
Jan 28, 2026
Fail
4 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE 2 DOOR REFRIGERATION UNIT, WALK IN COOLER, AND FOOD PREP AREA TO BE IMPROPER: EGGS 73.6F, CHEESE 46, FROSTING 47.1F, HOT DOG IN BUN 50.7F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 8 LBS OF PRODUCTS WORTH $50.00 THROUGH THE DENATURING PROCESS. PRIORITY 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
NOTED 2 DOOR REFRIGERATION UNIT AT IMPROPER TEMPERATURE OF 47.8F. INSTRUCTED MANAGEMENT TO MAINTAIN TEMPERATURE OF REFRIGERATION UNIT AT 41F AND 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.
NOTED CARDBOARD BOXES USED TO LINE FLOORS. INSTRUCTED TO REMOVE 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 THE FOLLOWING CORE VIOLATIONS 39, 55, 56, 58 WITH THE RULES NUMBERS BELOW FROM INSPECTION #2613416 DATED 3/10/2025 NOT CORRECTED:- ..37)3-302.12: **C** INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, SUGAR, SALT ETC). ..47)4-101.19: **C** INSTRUCTED TO DETAIL CLEAN AND MAINTAIN OR REPLACE EXTERIOR SURFACES OF ALL FOOD STORAGE PLASTIC CONTAINERS/BIN WITH EXCESSIVE GREASE AND FLOUR ACCUMULATION.MUST DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL BAKING EQUIPMENT (MIXER, CUT MACHINE, PROOFER, OVEN ETC) ..47)4-201.11: **C**INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE INSIDE THE REACH-IN COOLER. ..47)4-102.11: **C** INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE THE 2 DOOR REACH IN FREEZER IN REAR PREP AREA. MUST USE FOOD GRADE STORAGE BAGS. ..49)4-602.13:OBSERVED HEAVY FLOUR AND GREASE BUILD-UP ON METAL STORAGE RACKS INSIDE THE WALK-IN COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN OR REPLACE. ..55)6-201.17:INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST ACCUMULATION INSIDE THE WALK-IN COOLER.INSTRUCTED MANAGEMENT THAT ALL THE ABOVE VIOLATIONS MUST BE CORRECTED. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, Jan 28, 2026 · Original Source
Complaint
Mar 10, 2025
Pass
6 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HAND SINK INSIDE THE WASHROOM.
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.
INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, SUGAR, SALT ETC)
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.
INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE THE 2 DOOR REACH IN FREEZER IN REAR PREP AREA. MUST USE FOOD GRADE STORAGE BAGS.
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 HEAVY FLOUR AND GREASE BUILD-UP ON METAL STORAGE RACKS INSIDE THE WALK-IN COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN 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.
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AND WALLS AROUND REAR PREP/DISHWASHING AREA WITH DRIED FOOD SPILLAGE.
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
INSTRUCTED TO REPLACE NON WORKING LIGHT BULBS ABOVE 3 COMPARTMENT SINK IN REAR PREP (DISHWASHING AREA).
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 10, 2025 · Original Source
Complaint Re-Inspection
Jun 28, 2024
Pass
5 recorded violations
notedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO 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.
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
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.
MUST NOT USE CARDBOARD AS LINER FOR SHELVING INSIDE THE OVEN, ALSO GREASE CARDBOARDS INSIDE THE UNIT,MUST BE SMOOTH AND CLEANABLE SURFACE.
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 GREASE TRAP AT THE KITCHEN UNDER THREE COMPARTMENT SINK IN POOR REPAIR, RUSTED AND NOT EASILY CLEANABLE.CORRECT ISSUE.SURFACE MUST BE SMOOTH AND EASILY CLEANABLE
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.
GREASE ON TOP THE GREASE CONTAINER,CLEAN AND MAINTAIN TO MINIMIZE RODENT AND INSECT ACTIVITIES
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, Jun 28, 2024 · Original Source
Complaint
Jun 17, 2024
Fail
11 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
MUST NOT USE CARDBOARD AS LINER FOR SHELVING INSIDE THE OVEN, ALSO GREASE CARDBOARDS INSIDE THE UNIT,MUST BE SMOOTH AND CLEANABLE SURFACE.
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 GREASE TRAP AT THE KITCHEN UNDER THREE COMPARTMENT SINK IN POOR REPAIR, RUSTED AND LEAKING FROM THE BOTTOM SEAM ONTO THE SURROUNDING FLOOR. INSTRUCTED TO REPLACE.
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.
FLOOR DRAIN UNDER THE PREP TABLE AT REAR PREP AREA IS CLOGGED. LIQUIDS SURGING FROM FLOOR DRAIN OVERFLOWING INTO PREP/DISHWASHING AREA NEED TO REPAIR CAUSE.WASH,RINS AND SANITIZE AREA. PRIORITY VIOLATION:7-38-030(C).CITATION ISSUED
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.
GREASE ON TOP THE GREASE CONTAINER,CLEAN AND MAINTAIN TO MINIMIZE RODENT AND INSECT ACTIVITIES.
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.
MUST NOT USE CARDBOARD BOXES AS MATTING FOR FLOORS,THROUGHOUT THE PREMISES. MATTING MUST BE WASHABLE/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.
FOUND TCS COOKED FOODS STORED INSIDE THE TWO DOOR COOLER AT IMPROPER TEMPERATURE: PASTRIE FILLED WITH PORK, BEANS, MEAT AND EGGS AT TEMP OF 58.2F TO 59.7F.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. FOOD DISCARDED AND DENATURED. POUNDS 30,VALUE $400. 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.
TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
Inspector’s notes
OBSERVED INACCURATE TEMPERATURE LOGS FOR TCS PASTRIES FILLED WITH MEAT, EGGS, PORK AND BEANS ON DISPLAY USING TIME AS A MEANS OF CONTROL. TEMPERATURE LOGS NOTED WITH HOT COOKED FRIED TARO TEMPERATURES AT 170F AT 10AM. SANITARIAN TOOK TEMPERATURE AT 10:10AM TEMPERATURE WAS 99.9F INSTRUCTED TO USE METAL STEM THERMOMETERS ON-SITE TO TAKE ACCURATE FOOD TEMPERATURES AND MAINTAIN TEMPERATURE LOGS WITH ACTUAL HOT FOOD TEMPERATURES. NO WRITTEN PROCEDURE MAINTAINED OR MADE AVAILABLE DURING INSPECTION. FOOD DISCARDED AND DENATURED. POUNDS 8,VALUE $35. PRIORITY FOUNDATION CITATION ISSUED 7-38-005.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
TWO DOOR REACH-IN COOLER IN SELF-SERVICE AREA NOT MAINATINED: AIR TEMP OF 60F. INSIDE STORED TCS FOODS:PORK,MEAT,BEANS ETC.UNIT MUST MAINTAIN TEMP OF 41F AND BELOW. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION: 7-38-005, CITATION ISSUED AT 1:30PM OWNER WAS ABLE TO REPAIR ISSUE. PRESENTLY UNIT MAINTAINS AIR TEMP OF 40F .
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 APPROX 60 MICE DROPPINGS INDIFFERENT LOCATION OF PREMISES:REAR STORAGE AREA AND FRONT DRY STORAGE AREA.INSTRUCTED TO CLEAN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION:7-38-020(A),CITATION ISSUED.
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.
MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO 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.
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
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.