ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Canvass Re-Inspection
Dec 3, 2025
Pass
5 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
: 3-602.11(A; B:1-4,6,7; C; D)--- ALL PRE-PACKAGED PREPARED FOODS MUST BE PROPERLY LABELED WITH THE BUSINESS NAME, ADDRESS AND LIST OF INGREDIENTS INCLUDING ANY ALLERGEN LABELING.
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.
6-202.13--- NOTED AN INSECT KILLING ELECTRICAL LIGHT IN THE MEAT PREP AREA DIRECTLY ABOVE THE MEAT CUTTING EQUIPMENT. INSTRUCTED TO REMOVE.
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.
: 4-601.11(B) -- MEAT SLICER EQUIPMENT IN MEAT PREP WITH OLD ENCRUSTED MEAT DEBRIS----ALL UNUSED EQUIPMENT THROUGHOUT THE PREMISES WITH FLOUR, FOOD DEBRIS AND DIRT.----NOTED INTERIOR AND EXTERIOR OF MEAT DISPLAY CASE DIRTY WITH ENCRUSTED MEAT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL. : 4-602.13 --- MUST NOT USE PEELING PLASTIC AS LINER FOR SHELVING THROUGHOUT THE FRONT PREP, MUST BE SMOOTH AND CLEANABLE SURFACE.
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.
: 6-201.11 --DEAD INSECTS THROUGHOUT THE FLOORS OF THE REAR UNUSED PREP AREA. MUST CLEAN ALL. : 6-501.114 -- ALL UNUSED EQUIPMENT THROUGHOUT THE FACILITY INCLUDING THE REAR UNUSED BAKERY AREA MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING.
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, Dec 3, 2025 · Original Source
Canvass
Nov 25, 2025
Fail
17 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
THE PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
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.
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES OR SUCH A PERSON ON SITE WHILE FOODS BEING SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
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.
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NOTED THE REAR KITCHEN SINK NOT ACCESSIBLE FOR USE. SINK BLOCKED BY HANGING UTENSILS, PACKAGE OF NEW SPONGES, HANGING CHEMICAL CLEANERS. INSTRUCTED ALL HAND SINKS MUST BE ACCESSIBLE FOR USE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C)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.
ALL PRE-PACKAGED PREPARED FOODS MUST BE PROPERLY LABELED WITH THE BUSINESS NAME, ADDRESS AND LIST OF INGREDIENTS INCLUDING ANY ALLERGEN LABELING.
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.
NOTED AN INSECT KILLING ELECTRICAL LIGHT IN THE MEAT PREP AREA DIRECTLY ABOVE THE MEAT CUTTING EQUIPMENT. INSTRUCTED TO REMOVE.
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.
NOTED EMPLOYEE AT THE PASTRY PREP WITHOUT A HAIR RESTRAINT. MUST PROVIDE AT ALL TIMES.
In plain English
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.
OBSERVED SOILED WIPING CLOTHS THROUGHOUT THE MEAT PREP AREA FROM THE PREVIOUS DAYS SERVICE. INSTRUCTED TO PROPERLY STORE SOILED LINENS.
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 SOILED AND BADLY STAINED CUTTING BOARD IN THE MEAT PREP WITH DEEP BLACKENED GROOVES. INSTRUCTED TO REPLACE OR RESURFACE.
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 CHLORINE CHEMICAL TEST STRIPS ON SITE FOR THE CHLORINE SANITIZER ON THE PREMISES. NO QUATERNARY SANITIZER ON SITE FOR THE QUATERNARY CHEMICAL TEST STRIPS ON THE PREMISES. MUST PROVIDE CHLORINE CHEMICAL TEST TRIPS. PRIORITY FOUNDATION VIOLATION 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.
NOTED DIRTY STOVE TOP ON THE KITCHEN GAS STOVE.----ALL MEAT CUTTING EQUIPMENT IN MEAT PREP WITH OLD ENCRUSTED MEAT DEBRIS----ALL UNUSED EQUIPMENT THROUGHOUT THE PREMISES WITH FLOUR, FOOD DEBRIS AND DIRT.----NOTED INTERIOR AND EXTERIOR OF MEAT DISPLAY CASE DIRTY WITH ENCRUSTED MEAT DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
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.
NOTED THE SPRAY ARM NOZZLE ON THE KITCHEN THREE COMPARTMENT SINK HANGING INTO THE MIDDLE WASH BASIN BELOW THE SINK BASIN TOP. MUST REPAIR TO HANG ABOVE THE SINKS BASINS.
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.
NOTED FOOD SPLATTER WALLS IN THE KITCHEN AND THE MEAT PREP AREA. INSTRUCTED 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.
SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
Inspector’s notes
SUMMARY REPORT THAT WAS STATED TO BE ISSUED AND POSTED FROM REPORT #2602153 ON 9-4-24 NOT POSTED ON THE PREMISES AT THIS TIME. PRIORITY FOUNDATION VIOLATION 7-42-010(B) CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, Nov 25, 2025 · Original Source
License
Sep 4, 2024
Pass
3 recorded violations
notedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED KITCHEN EXHAUST HOOD SYSTEM NOT WORKING PROPERLY.INSTRUCTED TO REPAIR AND MAINTAIN ADEQUATE VENTILATION FOR KITCHEN EXHAUST HOOD SYSTEM.
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 RUST ON THE WIRE STORAGE RACK IN THE KITCHEN PREP AREA.INSTRUCTED TO REMOVE RUST AND REPAINT OR REPLACE THE SHELVES 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 UNNECESSARY ITEMS OLD FURNITURE/CONSTRUCTION DEBRIS/WOODEN PALLETS STORED DIRECTLY OUTSIDE THE REAR EXIT DOOR LEADING TO GARBAGE DUMPSTER AREA.INSTRUCTED TO REMOVE UNNECESSARY ITEMS DUE TO POTENTIAL PEST HARBORAGE 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.