Complaint Re-Inspection
Jun 24, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jun 24, 2026 · Original Source
Restaurant · Chicago, IL
Deep Purpl
1001 W North Ave
Last inspected Jun 24, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsComplaint Re-Inspection
Jun 22, 2026
Fail
3 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
4-602.11(B-E)--OBSERVED SMOOTHIE/ACAI MIX IN HANDLE OF SMOOTHIE CONTAINER. INSTRUCTED TO WASH, RINSE, SANITIZE AND AIR DRY ALL PARTS OF EQUIPMENT. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, EQUIPMENT FOOD CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours.
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.
More about cleaning or sanitizing problemsnotedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
3-501.13--OBSERVED FROZEN ACAI STORED IN 3-COMPARTMENT SINK AT ROOM TEMPERATURE. INSTRUCTED TO PROPERLY THAW BY RUNNING UNDER WATER 70F OR BELOW OR STORE IN ADEQUATE COLD HOLDING REFRIGERATION OF 41F OR BELOW.
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.
More about food kept at an unsafe temperaturenotedCode 59Other
Official wording
PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
Inspector’s notes
8-404.13 (B:3) PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM 6-15-2026, REPORT #2638462. #36-NO METAL STEM THERMOMETER ON SITE. MUST PROVIDE AT ALL TIMES. #60.--PREVIOUS CORE VIOLATION NOT CORRECTED FROM 12-6-2024, REPORT #2608660. #53- OBSERVED NO SELF-CLOSING DOOR DEVICE ON THE WASHROOM DOOR. MANAGEMENT INSTRUCTED TO INSTALL. 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.
More about other findingOfficial record from Chicago Department of Public Health, Jun 22, 2026 · Original Source
Complaint
Jun 15, 2026
Fail
5 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED SMOOTHIE/ACAI MIX IN HANDLE OF SMOOTHIE CONTAINER. INSTRUCTED TO WASH, RINSE, SANITIZE AND AIR DRY ALL PARTS OF EQUIPMENT. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, EQUIPMENT FOOD CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours.
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.
More about cleaning or sanitizing problemsnotedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED FROZEN ACAI STORED IN 3-COMPARTMENT SINK AT ROOM TEMPERATURE. INSTRUCTED TO PROPERLY THAW BY RUNNING UNDER WATER 70F OR BELOW OR STORE IN ADEQUATE COLD HOLDING REFRIGERATION OF 41F OR BELOW.
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.
More about food kept at an unsafe temperaturenotedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
NO METAL STEM THERMOMETER ON SITE. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
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.
More about equipment or utensil issuesnotedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
PEST CONTROL LOG BOOK IS INCOMPLETE. LAST SERVICE WAS COMPLETED ON 9-9-2025 AND 1-5-2024. PEST CONTROL SERVICES MUST BE COMPLETED AT LEAST TWICE A YEAR FROM A LICENSED EXTERMINATOR. 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.
More about signs of rodents or insectsnotedCode 60Other
Official wording
PREVIOUS CORE VIOLATION CORRECTED
Inspector’s notes
PREVIOUS CORE VIOLATION NOT CORRECTED FROM 12-6-2024, REPORT #2608660. #53- OBSERVED NO SELF-CLOSING DOOR DEVICE ON THE WASHROOM DOOR. MANAGEMENT INSTRUCTED TO INSTALL. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Chicago Department of Public Health, Jun 15, 2026 · Original Source
Canvass
Dec 6, 2024
Pass
2 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
REPAIR THE BROKEN HANDLE FOR THE TOILET.
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.
More about water, plumbing, or sewage problemsnotedCode 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
OBSERVED NO COVERED WASTE RECEPTACLE IN THE WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE.
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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Dec 6, 2024 · Original Source