License
Feb 25, 2026
7 recorded violations
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED NO SPLASHGUARD BETWEEN FRONT EXPOSED HAND SINK AND DRAINBOARD OF 3 COMPARTMENT SINK. MUST INSTALL A WASHABLE SPLASHGUARD.
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.
More about food not protected from contaminationOfficial wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO STORE PROPERLY STORE IN A SANITIZING SOLUTION BETWEEN USAGE.
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 wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED IN-USE UTENSILS (SCOOPS) STORED IMPROPERLY DIRECTLY INSIDE DRY FOOD STORAGE CONTAINERS. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
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 issuesOfficial wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
OBSERVED PRESET TABLEWARE AT ALL DINING TABLES WITH PLATES NOT INVERTED. INSTRUCTED TO CORRECT BY INVERTING PLATES TO PROTECT FROM CONTAMINATION BY BEING OR SET TABLES UPON CUSTOMER ARRIVAL.
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 issuesOfficial wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
OBSERVED HAND WASHING SINKS AT THE PREP AND BAR AREAS WITHOUT A WASTE RECEPTACLE. INSTRUCTED TO PROVIDE AT ALL HANDWASHING SINKS.
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.
More about building upkeep issuesOfficial wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED MOP STORED IMPROPERLY IN MOP SINK NEAR DISHWASHING AREA. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
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 wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON OVERHEAD EXHAUST VENTILATION IN THE DISHWASHING AREA. INSTRUCTED TO CLEAN.
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.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Feb 25, 2026 · Original Source