SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
6 inspections
Canvass
Feb 2, 2026
Pass
5 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
FLY STRIPS HANGING IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE AND LET PEST CONTROL TO INSTALL INSECT CONTROL DEVICES. MAINTAIN SAME.
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.
THE HAND WASHING SINK IN THE REAR PREP AREA LEAKS UNDERNEATH. INSTRUCTED TO FIX LEAK AND MAINTAIN GOOD PLUMBING.
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 UNDER THE FRYERS AND IN THE CORNERS WITH GREASE AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS. CEILING TILES IN THE FOOD PREP AREA WITH DIRT AND DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN CEILING TILES.
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.
FOOD HANDLERS ON SITE WITH NO FOOD HANDLERS' CERTIFICATES. INSTRUCTED TO OBTAIN AND MAINTAIN VALID FOOD HANDLERS' CERTIFICATES.
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.
CFM HAS NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID ALLERGEN TRAINING CERTIFICATE.
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.
Official record from Chicago Department of Public Health, Feb 2, 2026 · Original Source
Canvass
May 29, 2025
Pass
5 recorded violations
notedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED CHICKEN AND FISH IMPROPERLY THAWING IN 3-COMPARTMENT SINK. INSTRUCTED TO PROPERLY THAW BY USING REFRIGERATION AS PART OF THE THAWING PROCESS OR UNDER CONSTANT RUNNING COLD WATER. FOOD WAS STILL AT PROPER TEMPERATURE BELOW 30F.
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 DUST AND DIRT BUILDUP ON KNIFE STORAGE RACK AS WELL AS HANDLES OF KNIVES. INSTRUCTED TO REMOVE BUILDUP AND MAINTAIN CLEANLINESS AS A MEANS OF PREVENTING CROSS CONTAMINATION.
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 SODA CRATES BEING USED AS SHELVING IN FRONT SERVICE LINE AREA. INSTRUCTED TO REMOVE AND PROVIDE SHELVING AT LEAST 6 INCHES FROM THE FLOOR AS A MEANS TO PROPERLY CLEAN FLOORS 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.
OBSERVED GREASE BUILD UP ON FLOOR BETWEEN FLAT TOP COOKING UNIT AND DEEP FRYERS. INSTRUCTED TO CLEAN AND MAINTAIN AREA.
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
OBSERVED BOTH HOOD VENTILATION SYSTEM FILTERS WITH A BUILD UP OF GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.
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.
OBSERVED SEVERAL CUTTING BOARDS THAT ARE IN NEED OF REPLACING DUE TO BEING WORN, DISCOLORED AND OR WITH DEEP CUTS. INSTRUCTED TO REPLACE 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.
ALL COOKING EQUIPMENT, FRYERS AND INTERIOR OF REACH IN COOLERS IN NEED OF CLEANING TO REMOVE ALL GREASE AND FOOD DEBRIS CORRECT 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
HOOD VENTS IN NEED OF DETAIL CLEANING TO REMOVE GREASE AND DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAITAIN.
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.
ALL WIPING CLOTHS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZING SOLUTION. SANITATION BUCKETS RECOMMENDED CORRECT 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.
FLOORS IN NEED OF DETAIL CLEANING THROUGHOUT BOTH FACILITIES. GREASE UNDER FRYERS AND IN IN BROKEN TILES MUST BE REMOVED. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CLEAN.
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 4, 2024 · Original Source
Canvass
Aug 26, 2024
Fail
11 recorded violations
notedCode 8Handwashing
Official wording
HANDS CLEAN & PROPERLY WASHED
Inspector’s notes
OBSERVED HANDSINK AT JERK CHICKEN FOOD PREP AREA WITH WATER TURNED OFF AT BOTTOM DUE TO LARGE LEAK AT P-TRAP. INSTRUCTED TO CORRECT AND MAINTAIN IN GOOD REPAIR. INSTRUCTED FOOD HANDLERS TO USE HANDSINK ON DOCKS FISH SIDE. USE PASS THROUGH THAT HAS NO DOORS OR OBSTRUCTIONS. PRIORITY VIOLATION 7-38-010 CITATION ISSUED
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 THE FOLLOWING AT IMPROPER HOT HOLDING TEMPERATURES: 4LBS OF COOKED CABBAGE 87 DEGREES, COOKED RED BEANS AND RICE 15LBS 88 DEGREES, COOK CHICKEN WINGS 10LBS 81 DEGREES, AND 1/4 CHICKENS 87 DEGREES 10LBS ALL FOOD WAS EITHER ON STEAM TABLE OR IN HOT HOLDING CABINET. ALL FOOD WAS DISCARDED BY MANAGER. TOTAL VALUE 39-40 LBS $150.00 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.
OBSERVED BUCKETS OF SEASONINGS ON THE JERK CHICKEN SIDE THAT ARE NOT LABELED OR MAINTAINED CLEAN. INSTRUCTED MANAGER TO PROVIDE FOOD GRADE BUCKETS AND LABEL WITH APPROPRIATE NAMES OF PRODUCTS. CORRECT AND MAINTAIN.
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.
OBSERVED SEVERAL CUTTING BOARDS THAT ARE IN NEED OF REPLACING DUE TO BEING WORN, DISCOLORED AND OR WITH DEEP CUTS. INSTRUCTED TO REPLACE 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.
OUTDOOR GREASE RECEPTICLE IN POOR ORDER. WASTE GREASE OVER FLOWING TO THE TOP OF THE CONTAINER AND DRIPPING ON TO GROUND. GROUND AREA WITH LARGE AMOUNTS OF WASTE GREASE INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CLEAN AND GREASE FREE. PRIORITY FOUNDATION 7-38-020(B) CITATION ISSUED
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 IN NEED OF DETAIL CLEANING THROUGHOUT BOTH FACILITIES. GREASE UNDER FRYERS AND IN IN BROKEN TILES MUST BE REMOVED. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CLEAN.
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.
NO STEM THERMOMETERS ON SITE FOR INTERNAL TEMPERATURE OF HOT FOODS. ONE ON SITE IN POOR REPAIR. INSTRUCTED MANAGER TO OBTAIN STEM THERMOMETERS AND MAINTAIN FOR EITHER SIDE OF RESTAURANT. PRIORITY FOUNDATION 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.
ALL WIPING CLOTHS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZING SOLUTION. SANITATION BUCKETS RECOMMENDED CORRECT 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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
NO CHEMICAL TEST STRIPS ON SITE TO ADEQUATELY MEASURE SANITIZER WHEN USING THE 3 COMPARTMENT SINK. INSTRUCTED TO OBTAIN CHEMICAL TEST STRIPS AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
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 COOKING EQUIPMENT, FRYERS AND INTERIOR OF REACH IN COOLERS IN NEED OF CLEANING TO REMOVE ALL GREASE AND FOOD DEBRIS CORRECT 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
HOOD VENTS IN NEED OF DETAIL CLEANING TO REMOVE GREASE AND DUST BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAITAIN.
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, Aug 26, 2024 · Original Source
Complaint Re-Inspection
Nov 6, 2023
Pass
7 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN CARRIBEAN JERK CORNER PREP AREA. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
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 BULK CONTAINERS NOT LABELED IN PREP AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
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.
OBSERVED POP CRATES USED AS SHELVING UNITS IN PREP AREA. INSTRUCTED MANAGER TO PROVIDE ADEQUATE SHELVING FOR STORAGE.
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.
OBSERVED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF HOT HOLDING UNIT, PREP TABLES, COOLERS, FREEZERS. INSTRUCTED MANAGER TO 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.
OBSERVED DUST BUILDUP ON CEILING VENTS IN DOCKS PREP AREA, FOOD SPILLS ON WALLS AND DEBRIS ON FLOORS IN CARRIBEAN JERK PREP AREA. INSTRUCTED MANAGER TO 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED GREASE BUILDUP INSIDE VENTILATION HOOD IN CARRIBEAN JERK PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
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, Nov 6, 2023 · Original Source
Short Form Complaint
Oct 30, 2023
Fail
8 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED BULK CONTAINERS NOT LABELED IN PREP AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
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.
OBSERVED POP CRATES USED AS SHELVING UNITS IN PREP AREA. INSTRUCTED MANAGER TO PROVIDE ADEQUATE SHELVING FOR STORAGE.
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.
OBSERVED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF HOT HOLDING UNIT, PREP TABLES, COOLERS, FREEZERS. INSTRUCTED MANAGER TO 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED GREASE BUILDUP INSIDE VENTILATION HOOD IN CARRIBEAN JERK PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
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
OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN CARRIBEAN JERK CORNER PREP AREA. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
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.
FOUND 20 SMALL LIVE FLIES IN THE FRONT PREP AREA AND 80 SMALL LIVE FLIES IN THE REAR PREP AREA. INSTRUCTED MANAGER TO ELIMINATE LIVE SMALL FLIES, CLEAN ALL AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR SERVICES. PRIORITY FOUNDATION 7-38-020(A) 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.
OBSERVED DUST BUILDUP ON CEILING VENTS IN DOCKS PREP AREA, FOOD SPILLS ON WALLS AND DEBRIS ON FLOORS IN CARRIBEAN JERK PREP AREA. INSTRUCTED MANAGER TO 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.