More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
8 inspections
Canvass Re-Inspection
Aug 24, 2026
Pass
2 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
DISHWASH 3-COMPARTMENT SINK STOPPERS NOT WORKING. MUST REPAIR/PROVIDE WORKING STOPPERS FOR DISHWASH 3-COMPARTMENT SINK.
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 SOME MISSING CEILING TILES ABOVE MOP SINK. MUST PROVIDE CEILING TILES ABOVE MOP SINK 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.
Official record from Chicago Department of Public Health, Aug 24, 2026 · Original Source
Canvass Re-Inspection
Sep 30, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 30, 2025 · Original Source
Canvass
Sep 17, 2025
Fail
3 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED TCS FOODS HELD AT AN INADEQUATE TMEPERATURE OF 47 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 5 POUNDS OF BEEF AND 1/2 POUND CHERRY TOMAOTES ($20) 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.
OBSERVED MORE THAN 15 SMALL FLIES THROUGHOUT FACILITY INCLUDING: IN BAR AREA, IN KITCHEN AREA, AND IN EMPLOYEE STORAGE AREA. INSTRUCTED MANAGER TO SERVICE ALL AREAS AFFECTED BY PESTS. 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.
OBSERVED FLOORS THROUGHOUT FACILITY IN NEED OF CLEANING INCLUDING: AROUND BAR (DRAINS INCLUDED), AND PREP AREAS. 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.
Official record from Chicago Department of Public Health, Sep 17, 2025 · Original Source
Canvass Re-Inspection
Jul 31, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 31, 2024 · Original Source
Canvass
Jul 24, 2024
Fail
11 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER TEMPERATURES OF THE FOLLOWING ITEMS IN COLD HOLDING UNIT, IN REAR PREP: 5# CHICKEN AT 58.9F, 1# TILAPIA AT 60.2F, 2# SALMON AT 61.2F AND 4# OF POTATOES AT 62.4F. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 12LBS OF PRODUCTS WORTH $250.00 THROUGH DENATURING PROCESS. 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED TEMPERATURE OF 2-DOOR REACH IN PREP COOLER TO BE IMPROPER AT 61F IN REAR PREP. COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. REACH IN COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL UNIUT IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE FOR 41F OR 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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED FACILITY WITHOUT A CHEMICAL TEST KIT FOR SANITIZER OR FOR WARE WASHING AREA AND LOW TEMP DISHWASHERS, INFORMED PERSON IN CHARGE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION OF SANITIZING SOLUTION MUST BE PROVIDED. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
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 CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS 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.
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, BEEF AND FISH) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. 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.
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
Inspector’s notes
OBSERVED NO WRITTEN PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. SUPPLIES MUST INCLUDE ADEQUATE SANITIZER THAT ELIMINATES NOROVIRUS. INSTRUCTED FACILITY TO PROVIDE CLEAN UP POLICY AND SUPPLIES TO PROPERLY HANDLE VOMIT AND DIARRHEAL EVENTS ON SITE. 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.
OBSERVED LOW TEMPERATURE WAREWASHING MACHINE (IN USE) LOCATED BAR AREA NOT PROPERLY SANITIATZING. THE CHLORINE SANITIZING CONCENTRATION WAS OBSERVED AT 0PPM AT TIME OF INSPECTION. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY CHLORINE SANITIZING AT A MINIMUM OF 50 PPM. TAGGED MACHINE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
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 PEST ACTIVITY WITH APPROX. 15 SMALL FLIES NOTED DURING INSPECTION. SMALL FLY ACTIVITY WAS AT BAR AND REAR PREP, AND DISHWASHING AREA.INSTRUCTED TO CONSULT PEST CONTROL AS ADDITIONAL SERVICES ARE NEEDED TO MINIMIZE OR ELIMINATE ACTIVITY PRIOR TO RE-INSPECTION. 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.
OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
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 DRAINPIPE LEAKING UNDER 3 COMPARTMENT SINK FROM MIDDLE SINK IN DISHROOM. INSTRUCTED TO REPAIR LEAKING DRAINPIPE.
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 MISSING CEILINGS TILE PANEL AT THE UTILITY SINK. INSTRUCTED TO REPAIR, REPLACE MISSING PANELS AND/OR REPLACE THE STAINED CEILING TILES.
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 24, 2024 · Original Source
Canvass Re-Inspection
Oct 13, 2023
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED FACILITY WITH HEAVILY ACCUMULATED ORGANIC MATTER IN ALL DRAINS FLOORS THROUGHOUT PREP AREA, WALK IN COOLER AND FREEZER WITH EXCESSIVE AMOUNTS OF WATER AND FOOD DEBRIS. INSTRUCTED TO CLEAN IN ORDER TO PREVENT PEST HARBORAGE
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, Oct 13, 2023 · Original Source
Canvass Re-Inspection
Oct 11, 2023
Fail
3 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED FACILITY WITH HEAVILY ACCUMULATED ORGANIC MATTER IN ALL DRAINS FLOORS THROUGHOUT PREP AREA, WALK IN COOLER AND FREEZER WITH EXCESSIVE AMOUNTS OF WATER AND FOOD DEBRIS. INSTRUCTED TO CLEAN IN ORDER TO PREVENT PEST HARBORAGE
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.
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 PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM INSPECTION REPORT #2582612 ON SEPTEMBER 29, 2023. VIOLATION STATES "OBSERVED APPROXIMATELY 50 SMALL AND LARGE BLACK LIVE FLIES ON PREMISE IN THE FOLLOWING AREAS... IN BAR NEAR DRAINS, LIQUOR WELLS AND SINK BASINS, ON WALLS IN REAR PREP, ON KITCHENWARE SURFACES, FLYING THROUGHOUT DISHWASHING AREA AND TOILET ROOM ON WALLS.INSTRUCTED TO CONTACT PEST CONTROL FOR SERVICE. MUST ELIMINATE FLY ACTIVITY. FACILITY NOW HAS APPROXIMATELY 75 SMALL BLACK LIVE FLIES THROUGHOUT ALL PREVIOUSLY STATED AREAS. INSTRUCTED TO CORRECT. PRIORITY 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, Oct 11, 2023 · Original Source
Canvass
Sep 29, 2023
Fail
6 recorded violations
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED (2) 2 DOOR COOLING UNITS IN PREP AREA WITH COLD HOLD UNITS ATTACHED AT IMPROPER TEMPERATURES DURING TIME OF INSPECTION. NOTED TEMPERATURE OF BOTH COOLING UNIT @5OF AND 52.0F. TCS FOODS WERE STORED INSIDE. INSTRUCTED PIC TO DISCONTINUE USE OF SAID UNITS, REPAIR TO 41F OR BELOW AS REQUIRED BY CODE AND MAINTAIN. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED. UNITS HELD FOR INSPECTION. ALL TCS FOOD WERE VOLUNTARILY DISCARDED BY PIC DURING THIS TIME.
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 APPROXIMATELY 50 SMALL AND LARGE BLACK LIVE FLIES ON PREMISE IN THE FOLLOWING AREAS... IN BAR NEAR DRAINS, LIQUOR WELLS AND SINK BASINS, ON WALLS IN REAR PREP, ON KITCHENWARE SURFACES, FLYING THROUGHOUT DISHWASHING AREA AND TOILET ROOM ON WALLS.INSTRUCTED TO CONTACT PEST CONTROL FOR SERVICE. MUST ELIMINATE FLY ACTIVITY. PRIORIT 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.
OBSERVED LARGE ICE MACHINE LOCATED IN REAR PREP WITH EXCESSIVE AMOUNTS OF BLACK MOLD LIKE BUILD UP ON INTERIOR ICE DISPENSER SHOOT SURFACES AND DRIPPING ONTO ICE IN STORAGE BIN. ICE IS USED FOR HUMAN CONSUMPTION. NOTED INTERIOR SURFACES OF STORAGE BIN WITH BLACK SMALL MOLD LIKE CLUSTERS THROUGHOUT. INSTRUCTED TO CLEAN AND SANITIZE FOOD CONTACT SURFACES AND MAINTAIN AS REQUIRED. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
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 THE FOLLOWING TCS FOODS AT IMPROPER TEMPERATURES DURING TIME OF INSPECTION, THEY ARE AS FOLLOWS... APPROXIMATLEY 4 LBS SHREDDED BEEF @57F,2 LBS COOKED CHICKEN @57.6F, 2 LBS COOKED POTATOES @53.5F,2 LBS SLICED TOMATOES @51F, 6 LBS CORNED BEEF RANGING BETWEEN 50-53.0F, 22LBS SLIDER/ BEEF BURGERS @53.8F, 9 LBS STEAK @50F, 2 LBS OF CHOPPED GREEN TOMATOES @ 51.5F, 2 LBS SALSA @52.0F. ALL SAID ITEMS WERE STORED INSIDE 2 DOOR COOLING UNTIS WITH COLD HOLD ATTACHED IN PREP AREA AND DISCARDED VOLUNTARILY BY PIC. INSTRUCTED TO HOLD ALL COLD TCS @ 41F AND BELOW AND MAINTAIN. 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.
OBSERVED FAUCET NECK ON 3 COMPARTMENT SINK IN DISREPAIR, LEAKING AND HELD TOGETHER WITH PLASTIC WRAP, ALSO NOTED LEAK ON RINSE BASIN. INSTRUCTED TO REPAIR SYSTEM AND MAINTAIN.
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 BROKEN WALL BASE AND WALLS IN DISREPAIR THROUGHOUT PREP AREA NEAR HEAVY EQUIPMENT AS WELL AS HALLWAY ATTACHED TO PREP AREA, AND STORAGE/EMPLOYEE SPACE. INSTRUCTED TO REPAIR AND ENCLOSE FLOOR AND WALL JUNCTURES AS REQUIRED.
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.