License
Sep 22, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 22, 2026 · Original Source
Restaurant · Chicago, IL
Early Morning Delight
1924 W Irving Park Rd
Last inspected Sep 22, 2026 · View Map ↗ · Compare ↗
Pass
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsCanvass
Dec 15, 2025
Pass
4 recorded violations
notedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED ITEMS STORED ON THE FLOOR ON THE BASEMENT NON-FOOD STORAGE AREA. ALL STORAGE ITEMS STORED THROUGHOUT THE BASEMENT MUST BE ELEVATED FROM THE FLOOR.
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 issuesnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED EXESSIVE AMOUNT OF ICE BUILD UP INSIDE THE CHEST FREEZER LOCATED IN REAR PREP AREA. MUST REMOVE ICE AND CLEAN INTERIORS OF CHEST FREEZER.
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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED DUST ACCUMULATION INSIDE CEILING VENTILATION VENTS IN BOTH UNISEX WASHROOMS. 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.
More about cleaning or sanitizing problemsnotedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
OBSERVED ONE OF THE CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT THAT ALL CERTIFIED FOOD SERVICE MANAGERS MUST HAVE OR PROVIDE PROOF OF ALLERGEN TRAINING AT ALL TIMES.
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.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Dec 15, 2025 · Original Source
Canvass
Feb 10, 2025
Pass
5 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
MUST PROPERLY LABELED FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINERS.
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.
More about food source, dating, or labeling problemsnotedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN FRONT FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN 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.
More about cleaning or sanitizing problemsnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED RUSTY BOTTOM OF FOOD PREP TABLE IN REAR FOOD PREPARATION AREA. MUST REPAINT OR 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.
More about cleaning or sanitizing problemsnotedCode 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE SECOND UNISEX EMPLOYEES/CUSTOMERS WASHROOM. MUST PROVIDE 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.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVE FEW OPENINGS INTO WALL BEHIND EXPOSED HAND WASHING SINK IN FRONT FOOD PREPARATION AREA. MUST SEAL AND MANTAIN. ALSO OBSERVED PEELING PAINT ON WALL NEXT TO FRONT EXPOSED HAND WASHING SINK LOCATED IN FRONT FOOD PREPARATION AREA. OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROND AND BEHIND COOKING EAQUIPMENT AND BEHIND REFRIGERATION UNITS IN FRONT AND REAR PREP AREAS. 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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Feb 10, 2025 · Original Source
License
May 15, 2024
Pass
7 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
INSTRUCTED TO INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE COOKS LINE HAND WASHING SINK BETWEEN THE SINK AND STORED CLEAN PANS/SHELVING.
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 contaminationnotedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
NOTED IN-USE COOKS LINE UTENSILS BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 92.7F. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.
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 issuesnotedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
MUST NOT STORE CLEAN POTS HANGING ABOVE THE WASHBASIN AT THE COMPARTMENT SINK.
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 issuesnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
MUST NOT USE CLOTH TOWELS, TIN FOIL OR PAPER TOWELS AS LINER FOR SHELVING THROUGHOUT THE FACILITY. SHELVING MUST 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.
More about cleaning or sanitizing problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
NOTED SLOW DRAINING HAND WASHING SINK IN THE FRONT PREP AREA. MUST REPAIR TO PROPERLY DRAIN.
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.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
NOTED DAMAGED/MISSING FLOOR TILE WITH EXPOSED RAW WOOD AT THE FRONT PREP AREA. MUST REPLACE/REPAIR.
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 problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
MUST PROVIDE A LIGHT SHIELD OR SHATTER PROOF BULBS ABOVE THE FRONT PREP DRY FOOD STORAGE AREA.
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, May 15, 2024 · Original Source