ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Canvass Re-Inspection
Jul 7, 2026
Pass w/ Conditions
2 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED THE FOLLOWING TCS ITEMS STORED AT THE STATED IMPROPER TEMPERATURES IN PREP COOLER ON COOK LINE THAT HAD PREVIOUSLY BEEN TAGGED: MEATBALLS AT 52.0F, CHICKEN AT 48.9F, AND TZATZIKI SAUCE AT 46.0F. MANAGEMENT DISCARDED APPROXIMATELY 40LBS OF PRODUCT VALUED AT APPROXIMATELY $1,000. INSTRUCTED TO MAINTAIN ALL TCS ITEMS AT OR BELOW 41F. 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED COOLER ON PREP LINE WHICH HAD PREVIOUSLY BEEN TAGGED CONTAINING TCS ITEMS SUCH AS, CHICKEN, MAINTAINING AN IMPROPER AMBIENT TEMPERATURE OF 49.8F. COOLER TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN ALL COOLERS AT OR BELOW 41F. 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.
Official record from Chicago Department of Public Health, Jul 7, 2026 · Original Source
Canvass
Jun 30, 2026
Fail
6 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVE NO SOAP AT EXPOSED HANDWASHING SINK LOCATED NEAR COOK LINE. INSTRUCTED TO MAINTAIN SOAP AT HANDWASHING SINKS 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.
OBSERVED HIGH TEMPERATURE DISH MACHINE IN REAR DISH AREA MAINTAINING AN IMPROPER MAXIMUM FINAL RINSE TEMPERATURE OF 130F. MACHINE TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN MACHINE SO THAT IT IS CAPABLE OF DELIVERING A FINAL RINSE BETWEEN 180-192F. PRIORITY VIOLATION 7-38-025. 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.
OBSERVED THE FOLLOWING TCS ITEMS IN WALK-IN COOLER AND 2 PREP COOLERS ON COOK LINE AT THE STATED IMPROPER TEMPERATURES: SHRIMP AT 48.6F, TZATZIKI SAUCE AT 50.1F, BEEF AT TEMPERATURES BETWEEN 48.9-56.8F, SALMON AT 50.4F, AND SHORT RIB AT 50.1F. INSTRUCTED MANAGEMENT TO DISCARD APPROXIMATELY 100LBS OF PRODUCT VALUED AT APPROXIMATELY $1,000. INSTRUCTED TO MAINTAIN ALL TCS ITEMS AT OR BELOW 41F. 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED 3 COOLERS, 1 WALK-IN COOLER AND 2 PREP COOLERS ON COOK LINE, ALL CONTAINING TCS ITEMS SUCH AS BEEF AND SALMON, MAINTAINING THE FOLLOWING IMRPOPER AMBIENT TEMPERATURES: WALK-IN COOLER AT 52.1F, PREP COOLER AT 60.1F, AND PREP COOLER AT 56.1F. ALL 3 COOLERS TAGGED AND HELD FOR INSPECTION. 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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED NO IRREVERSIBLE THERMOMETER ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE. 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.
OBSERVED BUILD UP OF BLACK SLIME IN INTERIOR OF ICE MACHINE USED TO PROIVDE ICE FOR COOLING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
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, Jun 30, 2026 · Original Source
Canvass
Jun 25, 2025
Pass w/ Conditions
6 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HANDSINK IN THE MAIN KITCHEN FOOD PREP AREA WHILE EMPLOYEES WERE ACTIVELY COOKING AND PREPPING FOOD WITHOUT HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLER OBTAINED HAND SOAP FOR HAND SINK DURING TIME OF INSPECTION.PRIORITY FOUNDATION VIOLATION 7-38-030(C).VIOLATION CONSOLIDATED WITH THE ABOVE CITATION.
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 BLACK MOLD-LIKE SUBSTANCE BEHIND PANEL OF ICE MACHINE DRIPPING INTO ICE.INSTRUCTED MANAGER TO WASH, CLEAN, SANITIZE AND MAINTAIN. ICE IS USED FOR HUMAN CONSUMPTION.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.
OBSERVED TIME/TEMPERATURE CONTROL FOR HUMMUS AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 50F - 53.4f LOCATED IN 4 DR COLD HOLDING UNIT IN COOK AREA. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 5# OF FOOD WORTH $100.00.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 CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND 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.
OBSERVED FLOOR DRAINS WITH HEAVY BUILDUP OF GREASE AND FOOD DEBRIS BY COOK STATION. OBSERVED BROKEN GLASS AND DEBRIS IN FRONT BAR AREA. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN AS A MEANS OF PREVENTING PEST ACTIVITY AND POTENTIAL FOOD CONTAMINATION.
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
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, Jun 25, 2025 · Original Source
Canvass
May 20, 2024
Pass w/ Conditions
9 recorded violations
notedCode 6Employee health and hygiene
Official wording
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Inspector’s notes
OBSERVED EMPLOYEE DRINKING FROM UNCOVERED BEVERAGE CONTAINER STORED ABOVE CLEAN EQUIPMENT AND UTENSILS IN THE DISH MACHINE AREA. INSTRUCTED TO RELOCATE BEVERAGE CONTAINER AND STORE EMPLOYEE BEVERAGES IN A CONTAINER THAT IS DESIGNED TO PREVENT CONTAMINATION OF EXPOSED EQUIPMENT AND UTENSILS AND MAINTAIN. PERSON-IN-CHARGE CLEANED AND SANITIZED ALL EXPOSED EQUIPMENT AND UTENSILS.
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 SEVERAL TCS FOOD ITEMS AT IMPROPER TEMPERATURE FOR COLD-HOLDING IN THE SELF-SERVICE AREA SALAD LINE COOLER: TOMATO/CUCUMBER SALAD AT 52.1F, MIXED VEGETABLE SALAD AT 47.8F, PREPARED SAUCE AT 67.8F. INSTRUCTED TO DISCARD AND DENATURE TCS FOOD ITEMS. PERSON-IN-CHARGE DISCARDED ALL TCS FOODS AT IMPROPER TEMPERATURES AND DENATURED WITH BLEACH ON-SITE. 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED SELF-SERVICE AREA LINE COOLER AT 55.0F, IMPROPER TEMPERATURE FOR COLD-HOLDING. TAGGED COOLER FOR INSPECTION WHILE ON-SITE. INSTRUCTED TO CEASE USE OF COOLER TO STORE TCS FOODS UNTIL REPAIRED OR REPLACED AND RE-INSPECTED BY CDPH. 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 KITCHEN AREA SALAD PREP COOLER MISSING INTERNAL AMBIENT AIR THERMOMETER. INSTRUCTED TO PROVIDE AN AMBIENT AIR THERMOMETER IN A CONSPICUOUS LOCATION IN ALL COLD-HOLDING UNITS USED TO STORE TCS FOOD AND MAINTAIN.
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 IN-USE UTENSILS STORED WITH HANDLE IN THE FOOD ITEM IN MULTIPLE LOCATIONS: STORED IN FALAFEL MIX IN THE WALK-IN COOLER, STORED IN ICE AT THE BAR AREA ICE MACHINE. INSTRUCTED TO RELOCATE UTENSILS AND STORE IN-USE UTENSILS WITH THE HANDLE OUT OF THE FOOD ITEM TO PREVENT CONTAMINATION AND MAINTAIN.
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 MULTI-USE EQUIPMENT (PLATES) STORED UNCOVERED/NOT INVERTED AT THE MAIN COOK LINE. INSTRUCTED TO STORE MULTI-USE EQUIPMENT COVERED OR INVERTED TO PREVENT CONTAMINATION AND MAINTAIN.
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 INTERIOR CAVITY OF KITCHEN AREA SALAD COOLER TO BE SOILED WITH DEBRIS AND WATER. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL 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 THREE CEILING PANELS ABOVE KITCHEN AREA COOK LINE TO BE HEAVILY SOILED AND NO LONGER EASILY CLEANABLE. INSTRUCTED TO REMOVE AND REPLACE CEILING TILES WITH TILES THAT AREA SMOOTH AND EASILY-CLEANABLE 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 VENTS IN THE REAR UTILITY SINK AREA TO BE SOILED WITH DUST AND DEBRIS. INSTRUCTED TO CLEAN INTAKE AND EXHAUST AIR DUCTS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND DEBRIS 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, May 20, 2024 · Original Source
Canvass
Nov 2, 2023
Pass
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND WASHING SIGNAGE IN REAR PREP HAND WASHING SINK AND CUSTOMER'S WASHROOMS. MUST PROVIDE HAND WASHING SIGNS AND MAINTAIN.
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.
MUST LABEL FOOD STORAGE CONTANERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
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 EMPLOYEE SERVING AND PREPARING FOOD WITHOUT WEARING HAIR RESTRAINT. EMPLOYEES MUST WEAR A HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
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 DIRT AND DEBRIS ON FLOOR IN REAR DISHWASHING AREA. 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED DUST BUILD UPON ON VENTILATION VENTS THROUGHOUT REAR FOOD PREPARATION AREA AND DISH WASHING AREA. MUST 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.