More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Canvass
May 13, 2026
Pass
2 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED FLOOR LITTERED AT PREP AREA UNDER FRONT COUNTER ALSO OBSERVED FOOD/GREASE BUILD UP ON WALL BEHIND FRYER. MUST CLEAN FLOOR AND WALLS.
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.
NO FOOD ALLERGEN TRAINING CERTIFICATES FOR FOOD MANAGERS. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES.
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, May 13, 2026 · Original Source
Canvass Re-Inspection
Oct 23, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 23, 2025 · Original Source
Canvass
Oct 14, 2025
Fail
5 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CERTIFIED FOOD MANAGER ON SITE UPON ARRIVAL WHILE TCS FOODS ARE PREPARED AND SERVED. INSTRUCTED MANAGER TO ENSURE A CITY OF CHICAGO CERTIFIED FOOD MANAGER IS ON SITE AT ALL TIMES. MANAGER ARRIVED MORE THAN 30 MINUTES AFTER INSPECTION BEGAN. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
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.
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
Inspector’s notes
OBSERVED VACUUM SEALED BEEF AND VACUUM SEALER ON SITE WITH NO APPROVED HACCP PLAN. INSTRUCTED MANAGER TO ACQUIRE APPROVED HACCP PLAN BEFORE VACUUM SEALING FOOD. VACUUM SEALER AND BEEF TAGGED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
Inspector’s notes
OBSERVED VACUUM SEALED FOOD AND VACUUM SEALER ON SITE WITHOUT AN APPROVED VARIANCE. INSTRUCTED MANAGER TO ACQUIRE APPROVED VARIANCE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION CONSOLIDATED WITH VIOLATION #29
In plain English
An issue that does not fit the common categories. Check the official wording for details.
OBSERVED NO PROOF OF AT LEAST 2 PEST CONTROL SERVICES WITHIN THE PAST YEAR ON SITE. LATEST ENTRTY IN PEST CONTROL LOGBOOK DATED JULY 2024. INSTRUCTED MANAGER TO PROVIDE PROOF OF RECENT PEST CONTROL SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(C) 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.
OBSERVED FOOD EMPLOYEE WITH NO FOOD HANDLER CERTIFICATE. INSTRUCTED MANAGER TO ENSURE ALL NON-MANAGERIAL FOOD EMPLOYEES HAVE A FOOD HANDLER CERTIFICATE.
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, Oct 14, 2025 · Original Source
Canvass
Aug 2, 2024
Pass
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SINK SIGNAGE NOTIFYING FOOD EMPLOYEES TO WASH HANDS PROVIDED AT FRONT AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
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 KNIFE IN FRONT AREA STORED BETWEEN COOLER WALL AND COUNTERTOP, AND KNIVES IN REAR AREA STORED BETWEEN WALL AND ELECTRICAL CONDUIT PIPING. INSTRUCTED TO RELOCATE KNIVES AND STORE ALL IN-USE UTENSILS ON A CLEAN, SANITIZED SURFACE BETWEEN USES AND MAINTAIN AT ALL TIMES.
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.
OBSERVED PLASTIC STRAINER USED TO SCOOP BEEF IN HOT-HOLDING UNITS TO BE THIN AND NOT SUFFICIENT IN THICKNESS TO WITHSTAND REPEATED WAREWASHING OR RESISTANT TO DISTORTION OR DECOMPOSITION. INSTRUCTED TO REPLACE STRAINER WITH A UTENSIL MADE OF A MATERIAL THAT IS ABLE TO WITHSTAND REPEATED WAREWASHING AND IS RESISTANT TO DISTORTION OR DECOMPOSITION 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.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED PLASTIC SINGLE-SERVICE TO-GO CONTAINERS IN BOX STORED DIRECTLY ON FLOOR IN THE FRONT AREA. INSTRUCTED TO RELOCATE SINGLE-SERVICE CONTAINERS AND MAINTAIN ALL SINGLE-SERVICE ARTICLES AT LEAST 6 INCHES ABOVE THE FLOOR DURING 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.
OBSERVED NONFOOD-CONTACT SURFACES OF MICROWAVE (INTERIOR CAVITY AND EXTERIOR WALLS) TO BE SOILED WITH DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOILS 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.