ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Canvass
May 28, 2026
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED ACCUMULATION OF FOOD DEBRIS IN BETWEEN COOKING EQUIPMENT AND ALONG WALLS OF PREP AREA. 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 28, 2026 · Original Source
Canvass
May 6, 2025
Pass w/ Conditions
2 recorded violations
notedCode 29Other
Official wording
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
Inspector’s notes
OBSERVED COOKED CARROTS, JALEPENOS, ONIONS MIXED WITH A VINEGAR SOLUTION HELD AT ROOM TEMPERATURE WITHOUT AN APPROVED HACCP PLAN ON SITE. MUST PROVIDE AN APPROVED HACCP PLAN FROM CDPH. FOOD DISCARDED. FOOD WEIGHING APPROXIMATELY 75 POUNDS AT A COST OF $125.00. 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 NO APPROVED VARIANCE ON SITE. MUST PROVIDE AN APPROVED VARIANCE FROM CDPH. PRIORITY FOUNDATION VIOLATION. 7-38-005. SEE VIOLATION #29 FOR CITATION.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
NOTED ALL CUTTING BOARDS IN KITCHEN, FRONT AND REAR PREP AREA STAINED WITH DEEP CUTS. INSTRUCTED TO RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE OR REPLACE 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 NO PROOF OF ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.
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.
NOTED GREASE AND GRIME UNDERNEATH KITCHEN FRYER. 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.
NOTED INTERIOR OF ICE MACHINE BIN AND COVER NOT CLEAN. INSTRUCTED TO REMOVE ICE, CLEAN ALL SURFACES 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, Aug 16, 2024 · Original Source
Canvass
Oct 27, 2023
Pass
9 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
ALL BULK FOOD CONTAINERS AND FOODS NOT IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.
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 CLEAN UTENSILS AND PANS DRYING ON A PLASTIC CRATE UNDER THE THREE COMPARTMENTS NEXT TO A DIRTY FLOOR DRAIN. MUST PROPERLY DRY CLEAN EQUIPMENT ON THE THREE-COMPARTMENT SINKS PROVIDED ATTACHED DRYING RACK.-----PREPARED READY-TO-EAT TORTILLA SHELLS UNDER THE CASHIER COUNTER MUST BE PROTECTED/COVERED FROM CONTAMINATION.
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.
PREP AREA WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
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.
BROKEN/MISSING DOOR HANDLE ON THE FRONT CASHIER SALSA COOLER. MUST REPLACE -----METAL RACK SHELVING IN THE WALK-IN COOLER WITH CHIPPING PLASTIC COATING AND RUST. MUST REPAINT OR REPLACE/REMOVE RUST.
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 UNDER EQUIPMENT. MUST BE SMOOTH, 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.
OBSERVED RAW MEATS BEING IMPROPERLY THAWED ON A PREP STATION. REVIEWED PROPER THAWING METHODS SUCH AS UNDER REFRIGERATION OR COLD RUNNING WATER.
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.
ALL FOOD PREPARERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.
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.
ALL UNUSED, UNNECESSARY ITEMS STORED ON THE REAR WALKWAY TO THE WASTE RECEPTACLES MUST BE REMOVED FROM THE PREMISES TO PREVENT RODENT 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
BROKEN/INOPERABLE VENTILATION IN THE WEST WASHROOM. MUST REPAIR/REPLACE.
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.