SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
7 inspections
Complaint
May 4, 2026
Pass
5 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
LARGE BULF FOOD CONTAINERS IN REAR STORAGE AREA IN NEED OF LABELING WITH COMMODITY NAME. INSTRUCTED TO 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
INTERIOR OF ICE MACHINE IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
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.
LARGE CUTTING BOARDS IN NEED OF DETAIL CLEANING TO REMOVE ALL DEBRIS AND BUILD UP. INSTRUCTED TO DETAIL 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.
DETAIL CLEANING TO ALL PREP TABLES AND STORAGE SHELVES TO REMOVE ALL FOOD SPILLS AND DEBRIS. 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.
FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP ON FLOORS AND IN FLOOR GROUT. INSTRUCTED TO DETAIL CLEAN TO REMOVE ALL FOOD DEBRIS AND WATER.
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, May 4, 2026 · Original Source
Canvass
Oct 22, 2025
Pass
5 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
THE INTERIOR OF THE FRYERS WITH GREASE AND CHARRED MATERIALS ON THE LOWER SURFACE. INSTRUCTED TO CLEAN AND MAINTAIN FRYERS.
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.
WIPING CLOTHS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (SANITIZER MUST BE AT THE REQUIRED PPM). MAINTAIN SAME.
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.
LEAK AT THE HOT WATER KNOBS ON BOTH FAUCETS OF THE 3-COMPARTMENT SINK. INSTRUCTED TO REPAIR LEAKS 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.
THE TRASH RECEPTACLE IN THE UNISEX EMPLOYEE'S TOILETROOM HAS NO LID. INSTRUCTED TO PROVIDE A TRASH RECEPTACLE WITH A LID 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.
THE FLOORS IN THE CORNERS, IN THE WALK IN COOLERS, UNDER/AROUND THE HEAVY EQUIPMENT, SINKS AND STORAGE RACKS WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO DETAIL CLEAN FLOORS THROUGHOUT.
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, Oct 22, 2025 · Original Source
Complaint
Jan 7, 2025
Pass w/ Conditions
6 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
4-602.11(B-E) OBSERVED A SLIGHT PINKISH SUBSTANCE ON THE PANEL AND INTERIOR OF THE ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE.
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.
2-402.11 OBSERVED A MALE FOOD HANDLER WITH A BEARD AND WITHOUT A BEARD GUARD. INSTRUCTED TO PROVIDE BEARD GUARD.
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.
3-304.14 OBSERVED WIPING CLOTHS BEING STORED ON A CUTTING BOARD AND NOT IN A SANITIZING SOLUTION. INSTRUCTED TO ALWAYS STORE CLOTHS IN A SANITIZING SOLUTION.
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
4-302.14 OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO PROPERLY TEST THE SANITIZING CONCENTRATION OF THE 3 COMPARTMENT SINKS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
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.
5-103.11(B) OBSERVED INADEQUATE HOT WATER AT ALL SINKS IN THE FACILITY. AT THE TIME OF THE INSPECTION, HOT WATER RANGED FROM 75F-86.5F AT ALL OF THE HAND WASHING SINKS AND BOTH OF THE 3-COMPARTMENT SINKS. INSTRUCTED TO MAINTAIN ADEQUATE HOT WATER AT ALL TIMES. THE FACILITY MUST MAINTAIN 100F AT ALL HAND WASHING SINKS AND 110F AT ALL 3 COMPARTMENT SINKS AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. AT THE END OF THE INSPECTION, ADEQUATE HOT WATER WAS RESTORED. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
2-102.13 OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED TO PROVIDE FOR ALL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS.
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, Jan 7, 2025 · Original Source
Complaint
Sep 23, 2024
Pass w/ Conditions
4 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
3-501.16 OBSERVED TCS FOODS AT INADEQUATE COLD HOLDING TEMPERATURES LOCATED IN THE WALK IN COOLER; OBSERVED ABOUT 50 LBS OF RAW BEEF RANGING BETWEEN 48F-49F, ABOUT 20 LBS OF CHEESE AT 48F AND ABOUT 5 LBS OF MILK AT 48F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS COLD HOLDING FOODS AT 41F OR BELOW AT ALL TIMES. EMPLOYEE DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
4-301.11 OBSERVED A WALK IN COOLER, WITH TCS FOODS INSIDE, AT AN INADEQUATE COLD HOLDING TEMPERATURE OF 48F DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN 41F OR BELOW AT ALL TIMES. SAID UNIT TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED TO STORE TCS FOODS. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
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.
5-103.11(B) OBSERVED INADEQUATE HOT WATER THROUGHOUT THE FACILITY, OBSERVED HOT WATER ONLY RANGING FROM 74F-76F AT ALL OF THE HAND WASHING SINKS AND AT THE 3 COMPARTMENT SINKS. INSTRUCTED HOT WATER MUST MAINTAIN 100F AT THE HAND WASHING SINKS AT ALL TIMES AND 110F AT THE 3 COMPARTMENT SINK AT ALL TIMES. OWNER ARRIVED ON SITE DURING THE INSPECTION AND ADJUSTED THE HOT WATER HEATER TEMPERATURE, BY THE END OF THE INSPECTION FACILITY WAS MAINTAINING ADEQUATE HOT WATER WAS RESTORED TO THE HAND WASHING SINKS AND THE 3 COMPARTMENT SINKS. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11(B-E) OBSERVED A SLIGHT PINKISH SUBSTANCE ON THE PANEL OF THE ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE.
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 23, 2024 · Original Source
Canvass Re-Inspection
Feb 14, 2024
Pass
4 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
4-602.11(B-E) OBSERVED A SLIGHT BROWNISH SUBSTANCE ON THE ICE MACHINE'S PANEL, LOCATED IN THE REAR. INSTRUCTED TO CLEAN AND SANITIZE.
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.
3-302.12 OBSERVED SOME DRY STORAGE CONTAINERS NOT LABELED WITH THE PRODUCT NAME. INSTRUCTED TO PROVIDE.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-307.11 OBSERVED BOWLS OF TORTILLA CHIPS BEING STACKED ON TOP OF EACH OTHER AND THE BOTTOM OF THE BOWL DIRECTLY TOUCHING THE TORTILLA CHIPS. INSTRUCTED TO PROVIDE A WAX PAPER BARRIER BETWEEN THE TORTILLA CHIPS AND THE BOTTOM OF THE BOWLS TO PROTECT FOODS FROM ANY POSSIBLE CONTAMINATION OR NOT STACK BOWLS OF TORTILLA CHIPS.
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.
6-501.19 OBSERVED NO SELF-CLOSING DEVICE ON THE EMPLOYEE TOILET ROOM DOOR THAT LEADS DIRECTLY INTO A FOOD PREP AREA. INSTRUCTED TO PROVIDE. 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE EMPLOYEE'S TOILET ROOM. INSTRUCTED TO PROVIDE.
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, Feb 14, 2024 · Original Source
Canvass Re-Inspection
Feb 9, 2024
Fail
6 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
3-302.12 OBSERVED SOME DRY STORAGE CONTAINERS NOT LABELED WITH THE PRODUCT NAME. INSTRUCTED TO PROVIDE.
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.
6-501.19 OBSERVED NO SELF-CLOSING DEVICE ON THE EMPLOYEE TOILET ROOM DOOR THAT LEADS DIRECTLY INTO A FOOD PREP AREA. INSTRUCTED TO PROVIDE. 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE EMPLOYEE'S TOILET ROOM. INSTRUCTED TO PROVIDE.
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.
4-602.11(B-E) OBSERVED A SLIGHT BROWNISH SUBSTANCE ON THE ICE MACHINE'S PANEL, LOCATED IN THE REAR. INSTRUCTED TO CLEAN AND SANITIZE.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-307.11 OBSERVED BOWLS OF TORTILLA CHIPS BEING STACKED ON TOP OF EACH OTHER AND THE BOTTOM OF THE BOWL DIRECTLY TOUCHING THE TORTILLA CHIPS. INSTRUCTED TO PROVIDE A WAX PAPER BARRIER BETWEEN THE TORTILLA CHIPS AND THE BOTTOM OF THE BOWLS TO PROTECT FOODS FROM ANY POSSIBLE CONTAMINATION OR NOT STACK BOWLS OF TORTILLA CHIPS.
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.
5-205.15(A) OBSERVED HOT WATER KNOB STILL NOT TURNING ON AT THE HAND WASHING SINK LOCATED IN THE DISHWASHING AREA. INSTRUCTED TO REPAIR SO THAT HOT WATER TURNS ON PROPERLY AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).
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.
SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
Inspector’s notes
8-304.11(A) OBSERVED THE MOST RECENT INSPECTION REPORT SUMMARY NOT POSTED FOR THE PUBLIC'S VIEW, AT THE BEGINNING OF THE INSPECTION THE MOST RECENT SUMMARY WAS PLACED BEHIND OTHER PAPERWORK AND NOT ENTIRELY FOR THE PUBLIC'S VIEW. INSTRUCTED TO ALWAYS POST THE MOST RECENT INSPECTION REPORT SUMMARY FOR THE PUBLIC'S VIEW AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-42-010(B).
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, Feb 9, 2024 · Original Source
Canvass
Feb 2, 2024
Fail
8 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
6-301.14 OBSERVED NO HAND WASHING SIGN LOCATED IN THE EMPLOYEE TOILET ROOM IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-307.11 OBSERVED BOWLS OF TORTILLA CHIPS BEING STACKED ON TOP OF EACH OTHER AND THE BOTTOM OF THE BOWL DIRECTLY TOUCHING THE TORTILLA CHIPS. INSTRUCTED TO PROVIDE A WAX PAPER BARRIER BETWEEN THE TORTILLA CHIPS AND THE BOTTOM OF THE BOWLS TO PROTECT FOODS FROM ANY POSSIBLE CONTAMINATION OR NOT STACK BOWLS OF TORTILLA CHIPS.
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.
5-205.15(A) OBSERVED HOT WATER KNOBS NOT TURNING ON AT THE HAND WASHING SINKS LOCATED IN THE EMPLOYEE'S TOILET ROOM AND THE DISHWASHING AREA. INSTRUCTED TO REPAIR SO THAT HOT WATER TURNS ON PROPERLY AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).
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.
8-404.13(B:4) OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT #2569765 DATED 1/17/23; 48-4-603.15 FOUND 8 LARGE STOCK POTS RANGING BETWEEN 40 - 60 GALLONS IN SIZE. SAID POTS ARE TOO LARGE TO SUBMERGE IN 3 3-COMPARTMENT SINKS. INSTRUCTED MANAGER TO PROVIDE WRITTEN PROCEDURE TO WASH, RINSE, AND SANITIZE SAID POTS ADEQUATELY. 57-2-102.13 FOUND NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS. 58-2-102.13 FOUND NO PROOF OF ALLERGEN TRAINING ON SITE AT THE INSPECTION. INSTRUCTED TO PROVIDE ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS. INSTRUCTED TO CORRECT ALL PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION. CITATION ISSUED 7-42-090.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
4-602.11(B-E) OBSERVED A SLIGHT BROWNISH SUBSTANCE ON THE ICE MACHINE'S PANEL, LOCATED IN THE REAR. INSTRUCTED TO CLEAN AND SANITIZE.
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.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
3-603.11 OBSERVED NO CONSUMER ADVISORY DISCLOSURE FOR SOME EGG ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW ON THE PHYSICAL MENUS THAT ARE HANDED OUT AND NO CONSUMER ADVISORY DISCLOSURE OR REMINDER FOR EGG ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW ON THE MENU THAT IS POSTED ON THE WALL ABOVE THE CASHIER FOR TO-GO ORDERS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
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.
3-302.12 OBSERVED SOME DRY STORAGE CONTAINERS NOT LABELED WITH THE PRODUCT NAME. INSTRUCTED TO PROVIDE.
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.
5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE EMPLOYEE'S TOILET ROOM. INSTRUCTED TO PROVIDE.
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.