More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
8 inspections
Canvass
Jan 8, 2026
Pass
2 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED BULK CONTAINERS WITHOUT LABELS STATING COMMON NAME. INSTRUCTED PERSON IN CHARGE TO LABEL 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 WALL IN REAR NEAR STAND MIXER WITH DAMAGE. INSTRUCTED PERSON IN CHARGE TO REPAIR WALL 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.
Official record from Chicago Department of Public Health, Jan 8, 2026 · Original Source
Non-Inspection
Aug 28, 2025
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Aug 28, 2025 · Original Source
Non-Inspection
Jul 23, 2025
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 23, 2025 · Original Source
Non-Inspection
May 29, 2025
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 29, 2025 · Original Source
Canvass
Aug 7, 2024
Pass w/ Conditions
4 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN COOLER DRAWERS AT FRONT PREP AREA: STEAK 49.5F, PORK 50.5F, CHICKEN 47.7F, COOKED NOPALES 48.0F, TRIPE 48.9F, SHRIMP 50.2F. ALL DISCARDED AND DENATURED AT THIS TIME. APPROX 50LBS $300 VALUE. CITATION ISSUED 7-38-005 PRIORITY
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
BOTH 2 DRAWER COOLER UNITS AT FRONT PREP AREA UNABLE TO MAINTAIN PROPER COLD HOLDING TEMPERATURE, AIR TEMPERATURES OF 49.0F AND 50.0F. CITATION ISSUED 7-38-005 PRIORITY
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.
MISSING ALLERGEN TRAINING FOR CITY OF CHICAGO CERTIFIED MANAGER. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON SITE.
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
NO HAND DRYING PROVISION AT EITHER HANDWASH SINKS IN FRONT PREP AREA. INSTD TO PROVIDE AND MAINTAIN AT ALL TIMES. PAPER TOWELS PROVIDED PER REQUEST DURING INSPECTION. CITATION ISSUED 7-38-030(C) PRIORITY FOUNDATION
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 MILK CRATES BEING USED AS SHELVING IN THE PREP AND STORAGE AREA. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
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 NO COVERED RECEPTACLE FOR PROPER DISPOSAL OF SANITARY NAPKINS IN ALL-GENDER WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.
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 AND SPILLS ON THE FLOORS AND SURFACES IN FRONT GRILL AREA. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, PREP TABLES AND DEEP FRYERS TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. MUST MAINTAIN AT ALL TIMES.
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.