ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Canvass Re-Inspection
Apr 30, 2026
Pass
5 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
NOTED AN OPEN 1 INCH GAP ALONG THE BOTTOM THRESHOLD OF THE SOUTH REAR EXIT SCREENED DOOR LEADING TO THE ALLEY. INSTRUCTED TO PROVIDE A TIGHT FITTING SEAL.
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
BOX FREEZER IN THE WEST BASEMENT WHERE THE GREASE TRAP IS LOCATED NOTED STORED UNDER WASTE WATER PIPING AND NO SMOOTH, CLEANABLE CEILING. MUST REMOVE OR PROVIDE A SMOOTH CLEANABLE CEILING AND ENCASE WASTE WATER PIPING.
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.
MUST NOT USE CARDBOARD BOX AS A STORAGE CONTAINER FOR STORED CLEANING AGENTS IN THE FRONT CASHIER AREA. MUST BE WASHABLE.----COOKS LINE PREP COOLER CUTTING BOARD IN POOR REPAIR, DAMAGED BY FIRE AND MELTED ON TWO SIDES. INSTRUCTED TO REPLACE.
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 MATTING FOR FLOORS UNDER THE RUBBER MATS.----HOLE IN THE BASEMENT CEILING AND WALL AT THE ENTRANCE TO THE REFRIGERATION STORAGE. INSTRUCTED TO SEAL.----RAW WOODEN WALL IN THE BASEMENT HALLWAY BETWEEN BASEMENTS. MUST PAINT/SEAL TO BE SMOOTH AND CLEANABLE.----EXCESSIVE DEBRIS ON THE FLOOR UNDER THE BASEMENT STORED TO GO CONTAINERS. 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.
MUST NOT USE CARDBOARD AS LINER FOR SHELVING THROUGHOUT.
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, Apr 30, 2026 · Original Source
Canvass
Apr 13, 2026
Pass w/ Conditions
8 recorded violations
notedCode 20Food temperature
Official wording
PROPER COOLING TIME AND TEMPERATURE
Inspector’s notes
NOTED IMPROPER COOLING OF COOKED EGGS IN AN OPEN COOKS LINE COOLER. MANAGER STATES THE EGGS WERE COOKED 1 1/2 HOURS EARLIER. EGGS TEMPERATURE AT 77.9F. INSTRUCTED TO REMOVE, PROPERLY COOL IN A SHALLOW PAN. REVIEWED COOLING TEMPERATURE REQUIREMENTS OF COOLING TO 70.F WITHIN 2 HOURS THEN TO 40.F WITHIN 4 HOURS BEFORE HOLDING COLD IN A SERVICE COOLER. PRIORITY VIOLATION. SEE VIOLATION #22 FOR CITATION.
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 PREPARED, PREPACKAGED TCS FOODS HELD IN A DISPLAY GRAB AND GO COOLER AT IMPROPER TEMPERATURES.COOKED MUSHROOM & NOODLE AT 53F, PACKAGED SOUPS AT 48.7F. ALL DISCARDED. 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
FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. DISPLAY COOLER NOTED AT 50.3F WITH FOOD SUCH AS COOKED MUSHROOM AND NOODLES AT 53F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F OR BELOW AND C.D.P.H CONTACTED FOR TAG REMOVAL. 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.
NOTED AN OPEN 1 INCH GAP ALONG THE BOTTOM THRESHOLD OF THE SOUTH REAR EXIT SCREENED DOOR LEADING TO THE ALLEY. INSTRUCTED TO PROVIDE A TIGHT FITTING SEAL.
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
BOX FREEZER IN THE WEST BASEMENT WHERE THE GREASE TRAP IS LOCATED NOTED STORED UNDER WASTE WATER PIPING AND NO SMOOTH, CLEANABLE CEILING. MUST REMOVE OR PROVIDE A SMOOTH CLEANABLE CEILING AND ENCASE WASTE WATER PIPING.
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.
MUST NOT USE CARDBOARD BOX AS A STORAGE CONTAINER FOR STORED CLEANING AGENTS IN THE FRONT CASHIER AREA. MUST BE WASHABLE.----COOKS LINE PREP COOLER CUTTING BOARD IN POOR REPAIR, DAMAGED BY FIRE AND MELTED ON TWO SIDES. INSTRUCTED TO REPLACE.
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 FOR SHELVING THROUGHOUT.
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.
ALL UNNECESSARY ITEMS STORED THROUGHOUT THE WEST BASEMENT SUCH AS PILED WOOD MUST BE REMOVED FROM THE PREMISES.
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, Apr 13, 2026 · Original Source
Canvass
Jan 13, 2025
Pass
2 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED BASE OF FAUCET ON 2 COMPARTMENT FOOD PREP SINK TO BE LEAKING WHEN WATER IN USE. INSTRUCTED TO SERVICE PREP SINK AND MAINTAIN IN GOOD REPAIR.
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 HEAVY BUILD UP ON GREASE, FOOD DEBRIS, AND TRASH ON THE FLOOR UNDER THE COOK LINE AND FRYERS IN THE MAIN COOK LINE IN KITCHEN. INSTRUCTED TO DETAIL CLEAN ALL FOOD ITEMS AND GREASE BUILD UP 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, Jan 13, 2025 · Original Source
Complaint
Jan 26, 2024
Pass
2 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED 1/4 INCH GAPS AT BOTH FRONT ENTRANCE/EXIT DOORS SWEEPS. MUST RODENT PROOF BOTH SAID DOORS.
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.
FOUND ACCUMULATED FOOD DEBRIS INSIDE PREP AREA COOLERS/COOLERS DOOR RUBBER GASKETS AND INSIDE FRYERS. MUST CLEAN AND MAINTAIN INTERIOR OF PREP AREA COOLERS AND INTERIOR OF FRYERS.
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, Jan 26, 2024 · Original Source
Canvass Re-Inspection
Nov 15, 2023
Pass
4 recorded violations
notedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
4-903.11(A;C)-- ALL STORED ITEMS THROUGHOUT THE BASEMENT MUST BE ELEVATED FROM THE FLOORS. MUST NOT USE WOODEN PALLETS AS A MEANS OF ELEVATION. FLOORS THROUGHOUT MUST BE ACCESSIBLE FOR CLEANING AND MONITORING.
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.
6-201.11----MUST PROVIDE A SMOOTH, CLEANABLE CEILING ABOVE ALL BASEMENT DRY FOOD AND FOOD CONTACT ITEMS SUCH AS TO-GO CONTAINERS THROUGHOUT THE BASEMENT.----ALL OPEN HOLES IN THE CEILING THROUGHOUT THE BASEMENT AND WHERE FOOD TRAVELS IN THE BASEMENT MUST BE SEALED.
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.
2-102.13--- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
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.
: 4-101.11(B, C, D, E)-- SEVERAL BOX FREEZERS THROUGHOUT THE BASEMENT HAVE BROKEN PLASTIC ON THE INTERIOR LID AND WALLS OF THE FREEZER WITH EXPOSED INSULATION. MUST BE REPLACED OR REPAIRED TO BE SMOOTH AND 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.
Official record from Chicago Department of Public Health, Nov 15, 2023 · Original Source
Canvass
Nov 7, 2023
Fail
10 recorded violations
notedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
PREP AREA WIPING CLOTHS MUST BE HELD IN THE CONTAINERS OF SANITIZING SOLUTION PROVIDED BETWEEN USE.
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.
SEVERAL BOX FREEZERS THROUGHOUT THE BASEMENT HAVE BROKEN PLASTIC ON THE INTERIOR LID AND WALLS OF THE FREEZER WITH EXPOSED INSULATION. MUST BE REPLACED OR REPAIRED TO BE SMOOTH AND 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.
EXCESSIVE GREASE ON THE EXTERIOR OF THE COOK'S LINE COOKING EQUIPMENT AND DEEP FRYERS ---- ALL BULK FOOD CONTAINERS NOTED DIRTY. MUST CLEAN AND MAINTAIN ALL EXCESSIVE RUST ON THE LOWER METAL PREP TABLE WHERE CLEAN POTS/PANS ARE STORED IN THE REAR KITCHEN. MUST REMOVE RUST/REPLACE.
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.
HOT WATER HANDLE ON THE FRONT PREP HAND WASHING SINK WITH TAPE AS A MEANS OF REPAIR. MUST REPLACE.
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.
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
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.
OBSERVED APPROXIMATELY 70 LBS OF COOKED CHICKEN LEGS IN FOUR PANS, EACH COVERED WITH PLASTIC WRAP, PILED ONE ON TOP OF ANOTHER, IMPROPERLY COOLING IN THE PREP TWO-DOOR COOLER. NO COOLING TEMPERATURE LOGS ON SITE. CHICKEN NOTED AT IMPROPER TEMPERATURES RANGING BETWEEN 83.3F TO 90.5F. OTHER FOODS NOTED IN THE SAME COOLER AT ADEQUATE TEMPERATURE. REVIEWED PROPER COOLING METHODS FOR COOKED FOODS. ALL DISCARDED. 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.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
ALL STORED ITEMS THROUGHOUT THE BASEMENT MUST BE ELEVATED FROM THE FLOORS. MUST NOT USE WOODEN PALLETS AS A MEANS OF ELEVATION. FLOORS THROUGHOUT MUST BE ACCESSIBLE FOR CLEANING AND MONITORING.
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.
OBSERVED OUTDOOR WASTE RECEPTACLE OVERFLOWING WITH BAGS OF FOOD DEBRIS AND OTHER ASSORTED GARBAGE WITH FOOD PACKAGE DEBRIS ON THE SURROUNDING GROUND AND A DEAD RAT. THE LID IS UNABLE TO CLOSE. INSTRUCTED TO REMOVE ALL OVERFLOWING GARBAGE DEBRIS ON THE GROUND. PRIORITY FOUNDATION VIOLATION 7-38-020(B).
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.
FLOORS THROUGHOUT THE COOKS LINE UNDER ALL EQUIPMENT AND COOLERS, ON THE FLOOR SURROUNDING THE BASEMENT GREASE TRAP WITH EXCESSIVE GREASE AND FOOD DEBRIS.----ALL FLOOR DRAINS THROUGHOUT DIRTY.---WALLS THROUGHOUT THE COOKS PREP LINE WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN ALL.----MUST PROVIDE A SMOOTH, CLEANABLE CEILING ABOVE ALL BASEMENT DRY FOOD AND FOOD CONTACT ITEMS SUCH AS TO-GO CONTAINERS THROUGHOUT THE BASEMENT.----ALL OPEN HOLES IN THE CEILING THROUGHOUT THE BASEMENT AND WHERE FOOD TRAVELS IN THE BASEMENT MUST BE SEALED.----MUST NOT USE CARDBOARD AS MATTING FOR FLOORS IN FOOD PREP/DISH.----WATER DAMAGED CEILING TILE AT REAR PREP. MUST REPLACE
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.