ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Canvass
Jun 10, 2026
Pass
2 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED THE VENT COVER ABOVE THE HOT HOLDING AREA DIRTY. 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
OBSERVED THE FILTERS ABOVE THE COOKING EQUIPMENT DIRTY. MUST CLEAN TO REMOVE DUST AND DEBRIS.
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 10, 2026 · Original Source
Canvass
Oct 15, 2025
Pass
3 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED REAR EXIT DOOR OPEN WITH RED METAL SECURITY GATE NOT RODENT PROOF. INSTRUCTED TO PROVIDE RODENT PROOF BARRIER AS A MEANS OF KEEPING UNWATED PEST OUT WHEN REAR DOOR IS OPEN.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED SPLASH GUARD NEEDED ON THE RIGHT HAND SIDE OF THE FRONT HAND WASHING SINK AS IT SITS RIGHT NECT TO THE HOT HOLD UNIT. INSTRUCTED TO PROVIDE.
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 WALK IN COOLING UNIT SHELVING IN NEED OF A DETAIL CLEANING. 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.
TOILET ROOM DOOR NOT SELF CLOSING. INSTD TO HAVE SELF CLOSING DOOR, OPENS TO PREP AREA
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 HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
HANDWASH SOAP DISPENSER ABOVE UTILITY SINK. INSTD TO REMOVE DISPENSER AND PROVIDE ONLY AT HANDWASH SINKS
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.
4-501.11: DOORS OF PIZZA PREP COOLER NOT ALIGNED, MAKING DOORS DIFFICULT TO CLOSE PROPERLY. INSTD TO REPAIR AND MAINTAIN PROPERLY
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, Jul 11, 2024 · Original Source
Canvass
Jun 13, 2024
Pass w/ Conditions
3 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN PIZZA PREP COOLER: LARGE CONTAINER OF SAUSAGE AT 53.6F, AND MOZZARELLA CHEESE AT 55.9F. ALL DISCARDED AND DENATURED AT THIS TIME. APPROX 20LBS $100 VALUE. INSTD TO MAINTAIN COLD FOOD AT 41F OR BELOW. CITATION ISSUED PRIORITY 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
PIZZA PREP COOLER UNABLE TO MAINTAIN PROPER TEMPERATURE, INTERNAL AIR TEMPERATURE OF 50.9F. COOLER TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO HAVE ABLE TO MAINTAIN 41F OR BELOW AND CONTACT CDPH FOR REINSPECTION OF COOLER PRIOR TO USING. CITATION ISSUED 7-38-005 PRIORITY
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.
RAW WOOD SURFACE ON SHELVING UNIT ABOVE PIZZA PREP COOLER. INSTD TO SEAL SAME SO AS SURFACE TO BE SMOOTH, EVEN AND EASILY 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.