More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Canvass
Jan 12, 2026
Pass w/ Conditions
3 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED THE HAND SINK IN POOR REPAIR (BROKED HOT WATER KNOB) IN THE FOOD PREP/DISH WASHING AREA. NOT ABLE TO PROVIDE HOT RUNNING WATER AT THIS TIME OF INSPECTION AS REQUIRED FOR PROPER HAND WASHING. PRIORITY VIOLATION CITATION ISSUED #7-39-030(C).
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
OBSERVED TAPE ON THE FAUCET AT THE 3 COMP SINK. MUST REMOVE TAPE AND REPAIR FAUCET.
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.
FLOORS NEED CLEANING TO REMOVE SPILLS AND DEBRIS IN THE FOLLOWING AREAS: REAR STORAGE AREA, IN THE WALK IN COOLER AND FREEZER AND UNDERNEATH/INSIDE CADINET OF THE COFFEE SELF SERVER STATION.
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 12, 2026 · Original Source
Canvass
Feb 4, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Feb 4, 2025 · Original Source
License
Feb 4, 2025
Pass w/ Conditions
7 recorded violations
notedCode 3Permits, training, and postings
Official wording
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)
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.
MUST LABEL PACKAGED SANDWICHES ON DISPLAY FOR SALE WITH PROPER INFO GIVEN.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
MUST REPAIR OR REPLACE WORN DOOR GASKET ON WALK IN FREEZER,INTERIOR LID OF 2- DOOR PREP COOLER.MUST PROVIDE ONE MORE SINK STOPPER FOR 3- COMPARTMENT SINK.
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 CLEAN GREASE AND FOOD DEBRIS BUILD UP IN 2- DOOR PREP COOLER, LOWER SHELF AT COFFEE STATION,FRYER CABINET.
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 PROVIDE A DRAINLINE FROM DISPLAY COOLER TO A OPEN SITE FLOOR DRAIN AND ELIMINATE THE CUP.
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.
MUST CLEAN DEBRIS BUILD UP FROM LOWER WALL BEHIND COOKING EQUIPMENT AND GREASE SPOTS ON WALLS IN PREP AREAS.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
MUST CLEAN DEBRIS BUILD UP FROM FILTERS AT HOOD OF COOKING EQUIPMENT.
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.
Official record from Chicago Department of Public Health, Feb 4, 2025 · Original Source
Canvass
Feb 27, 2024
Pass w/ Conditions
12 recorded violations
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED IMPROPER TEMPERATURE OF OPEN COLD HOLDING DISPLAY UNIT AT 58.6F WITH TCS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT.ONCE REPAIRED EMAIL:CDPHFOOD@CITYOFCHICAGO.ORG(PRIORITY 7-38-005)(CITATION ISSUED)(COS)
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.
MUST LABEL FOOD STORAGE CONTAINERS(SQUEEZE BOOTLES/FOOD BINS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
MUST REPAIR OR REPLACE WORN AND PITTED CUTTING BOARD TO BE SMOOTH AND EASILY 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.
MUST CLEAN DEBRIS BUILD UP FROM FRYER CABINET,LOWER SHELF OF DELI DISPLAY UNIT,PREP TABLE.
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.
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 REPAIR OR REPLACE HOLE IN UPPER WALL OVER PREP TABLE.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
MUST CLEAN DEBRIS BUILD UP FROM FILTERS AT HOOD OF COOKING EQUIPMENT.
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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
MUST PROVIDE A HAND WASHING SIGN AT HAND SINK IN TOILET ROOM.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS INSIDE OF OPEN COLD HOLDING DISPLAY UNIT SUCH AS 2LBS. TURKEY BOLOGNA-51.8F.1LBS. SLICED TURKEY-49.3F.3LBS. BOLOGNA-48.7F.3LBS. CHICKEN HOTDOGS-51.8F.1.5LBS. POLISH -53.6F.2LBS. HOT DOGS-52.7F..8OZ. CORNED BEEF-51.1F..4OZ. CHICKEN LUNCH MEAT-53.4F.5-GALLONS MILK-55.4F-56.7F.15LBS. CUT WATERMELON-50.7F.4.5 LBS. YOGURT-52.7F.4- GALLONS CHOCOLATE MILK-49.3F-53.0F. PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX. 44LBS.$192.(COS)(PRIORITY 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 NUMEROUS BOXES ON FLOOR IN REAR STORAGE AREA MUST REMOVE AND KEEP AREA CLEAN AND MAINTAINED.
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.