ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Canvass Re-Inspection
Sep 21, 2026
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
Physical facilities installed, maintained & clean
Inspector’s notes
6-201.11: **C** Floors, Walls, and Ceilings- Cleanability OBSERVED IN BASEMENT STORAGE/ DISH AREA A HOLE IN CEILING INSTRUCTED TO SEAL
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 21, 2026 · Original Source
License
Jun 3, 2025
Pass w/ Conditions
3 recorded violations
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED TWO (2) WALK IN COOLERS IN THE BASEMENT STORAGE AREA TO CURRENTLY BE NOT FUNCTIONING CORRECTLY. THERE ARE FOUR (4) TOTAL WALK IN COOLERS IN BASEMENT, THE TWO (2) NON FUNCTIONING COOLERS ARE CURRENTLY OFF AND NOT IN USE. MANAGER STATED THEY ARE AWAITING REPAIRS. BOTH WALK IN COOLERS TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTRUCTED NOT TO USE EACH COOLER UNTIL EQUIPMENT IS ABLE TO MAINTAIN TEMPERATURES OF AT LEAST 41F AND REINSPECTED BY CDPH. 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.
OBSERVED NO SINK SOLELY USED FOR FOOD PREPARATION, OBTAINING WATER, AND DISCARDING LIQUID IN THE NORTH/FRONT BAR AREA. HAND SINK IS PRESENT NEXT TO LOW TEMP DISH MACHINE; NO 3 COMPARTMENT SINK IS PRESENT. INSTRUCTED MANAGER TO PROVIDE AT MINIMUM ONE SINK SUPPLIED WITH HOT AND COLD WATER UNDER CITY PRESSURE AND ADEQUATE DRAINAGE SOLELY USED FOR FOOD PREPARATION, OBTAINING WATER, AND DISCARDING LIQUID IN THE FRONT BAR PREPARATION AREA.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED MECHANICAL VENTILATION NOT FUNCTIONAL IN THE MENS BATHROOM AT TIME OF INSPECTION. INSTRUCTED MANAGER TO SERVICE/REPLACE MECHANICAL VENTILATION IN MENS BATHROOM. OBSERVED THE DISH MACHINE IN THE BASEMENT DISH AREA TO BE LOCATED IN AN AREA WITHOUT ADEQAUTE MECAHNICAL VENTILATION. INSTRUCTED MANAGER TO MOVE/INSTALL APPROPRIATE OVERHEAD/MECHANICAL VENTILATION OF SUFFICIENT CAPACITY TO KEEP ROOM FREE OF CONDENSATION AND VAPORS.
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.