ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Canvass
Mar 23, 2026
Pass
4 recorded violations
notedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED SOME FOOD ITEMS STORED IN GROCERY BAGS INSIDE OF WALK-IN FREEZER; INSTRUCTED TO USE FOOD GRAD BAGS FOR STORAGE OF FOODS IN REFRIGERATION AND FREEZER UNITS.
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.
INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF REFRIGERATION UNITS, EXTERIOR SURFACES OF REFRIGERATION UNITS, SHELVES INSIDE OF WALK-IN COOLER, BOTTOM AREA OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES, EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, WOK STATION, BOTTOMS OF PREP TABLES AND STORAGE SHELVES AT BEVERAGE STATION. INSTRUCTED TO CLEAN THE DISH RACKS USED TO HOLD DISHES IN THE DISHMACHINE DURING THE WASHING PROCESS; RACKS UNCLEAN.
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 UNDER AROUND AND BEHIND EQUIPMENT IN THE KITCHEN AND STORAGE AREA NEED CLEANING TO REMOVE HEAVY GREASE BUILD UP, FOOD PARTICLES AND DIRT; INSTRUCTED TO CLEAN FLOORS. ALSO CLEAN FLOOR INSIDE OF WALK-IN COOLER. THE WALLS AROUND AND BEHIND KITCHEN EQUIPMENT IN NEED OF CLEANING TO REMOVE DIRT AND SPLATTER; 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 THE VENTS INSIDE OF THE HOODED SYSTEM IN NEED OF CLEANING; INSTRUCTED TO CLEAN VENTS IN HOODED SYSTEM 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, Mar 23, 2026 · Original Source
Canvass
May 14, 2025
Pass w/ Conditions
6 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED RAW FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE KITCHEN PREP COLD HOLDING UNIT, SUCH AS 3LBS OF CHICKEN AT 50.5F AND 3LBS OF BEEF AT 51.7F. MANAGER DISCARDED AND DENATURED A TOTAL 6LBS AT $100. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. 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
OBSERVED FACILITY EQUIPMENT FOR COLD HOLDING IN DISREPAIR. NOTED REACH IN PREP COOLER TO BE AT IMPROPER TEMPERATURE AT 55F. INFORMED PERSON IN CHARGE TO REPAIR OR REPLACE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. TAGGED UNIT. 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
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.
OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST 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 GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, 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.
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. OBSERVED DUST BUILDUP ON FAN IN WALK-IN COOLER, LIGHT SHIELDS IN COOKING AREA AND CEILING AND WALL VENTS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS, LIGHT SHIELDS AND CEILING/WALL VENTS.
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 14, 2025 · Original Source
Complaint Re-Inspection
Feb 5, 2024
Pass
6 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
6-501.112: OBSERVED DEAD ROACHES ON THE FLOOR UNDER THE DISHWASHING MACHINE, ON THE FOOD PREP TABLE ACROSS FROM THE VENTILATION HOOD, AND ON THE CARPET NEAR THE ENTRANCE OF THE REAR FOOD PREP AREA, UNDER COOKING EQUIPMENT AND PLATES IN THE REAR FOOD PREP AREA. INSTRUCTED TO REMOVE ALL DEAD ROACHES AND CLEAN AND SANITIZE ALL AFFECTED AREAS.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-305.12: OBSERVED TWO STORAGE CONTAINERS OF RICE STORED ON THE FLOOR WITH OUT LIDS IN THE FOOD PREP AREA. INSTRUCTED TO REFRAIN FROM STORING ALL FOOD ITEMS ON THE FLOOR AND ALWAYS COVER FOOD ITEMS WHILE NOT IN USE 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.
4-601.11(B): OBSERVED THE LIDS ON THE DRY INGREDIENT STORAGE CONTAINERS NOT CLEAN, WITH DEBRIS AND A DEAD FLY IN THE DRY STORAGE AREA IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN ALL LIDS AND MAINTAIN TO PREVENT CONTAMINATING THE FOOD ITEMS.
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.
6-501.19: OBSERVED THE DOOR ON THE EMPLOYEE TOILET ROOM IN THE FOOD PREP AREA NOT SELF CLOSING. INSTRUCTED TO MAKE SAID DOOR SELF CLOSING 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.
6-501.13: OBSERVED THE FLOORS UNDER THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD WITH SEVERE GREASE BUILD UP AND FOOD DEBRIS THROUGHOUT THE ENTIRE AREA. INSTRUCTED TO DEEP CLEAN AND MAINTAIN SAID FLOORS
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
4-202.18: OBSERVED DRIED GREASE DROPLETS AND DUST ON THE VENTILATION HOOD, ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN HOOD.
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, Feb 5, 2024 · Original Source
Complaint
Jan 29, 2024
Fail
12 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED TWO STORAGE CONTAINERS OF RICE STORED ON THE FLOOR WITH OUT LIDS IN THE FOOD PREP AREA. INSTRUCTED TO REFRAIN FROM STORING ALL FOOD ITEMS ON THE FLOOR AND ALWAYS COVER FOOD ITEMS WHILE NOT IN USE 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.
OBSERVED THE LIDS ON THE DRY INGREDIENT STORAGE CONTAINERS NOT CLEAN, WITH DEBRIS AND A DEAD FLY IN THE DRY STORAGE AREA IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN ALL LIDS AND MAINTAIN TO PREVENT CONTAMINATING THE FOOD ITEMS.
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 FLOOR TILES THROUGHOUT THE REAR FOOD PREP AREA ESPECIALLY UNDER THE DISHWASHING MACHINE WITH OPENINGS AND IN NEED OF GROUT. INSTRUCTED TO REPAIR SAID FLOORS IN ORDER TO SEAL ALL OPENINGS IN THE FLOOR TILES 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 DRIED GREASE DROPLETS AND DUST ON THE VENTILATION HOOD, ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN HOOD.
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.
PREVIOUS CORE VIOLATION NOT CORRECTED FROM 02/21/2023, REPORT #2571497 #49 INSTRUCTED TO CLEAN THE FOLLOWING AND MAINTAIN: INTERIORS OF REFRIGERATION UNITS, EXTERIOR SURFACES OF REFRIGERATION UNITS, FRYERS, WOK STATION, STOVE AND BOTTOM OF FRYERS TO REMOVE GREASE AND OTHER FOOD DEBRIS. PRIORITY FOUNDATION:7-42-090, CITATION ISSUED
In plain English
An issue that does not fit the common categories. Check the official wording for details.
REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
Inspector’s notes
OBSERVED NO SHELLSTOCK TAG ATTACHED TO CONTAINERS OF OYSTERS AND CLAMS, LOCATED IN THE WALK-IN COOLER. INFORMED MANAGER THAT TAG MUST REMAIN ATTACHED TO CONTAINER UNTIL CONTAINER IS EMPTY. MANAGER DISCARDED ALL ITEMS. APPROXIMATELY 10LBS AT $150. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED
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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND DRYING PROVISION AT BOTH HANDWASHING SINKS IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE HAND DRYING PROVISIONS AT ALL HANDWASHING SINKS AND MAINTAIN. 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 ADULTERATED DRY SPICES USED TO SEASON FOOD. A PIECE OF BLUE PLASTIC AND SMALL BROWN OBJECT IN A BROWN SUGAR STORAGE CONTAINER AND A BROWN FOREIGN OBJECT INSIDE OF A SALT STORAGE CONTAINER. BOTH MENTIONED CONTAINERS WERE STORED IN THE REAR DRY STORAGE AREA. MANAGER IMMEDIATELY DISCARDED OF 20 LBS OF PRODUCTS $25. INSTRUCTED TO KEEP ALL FOOD ITEMS SAFE FROM PHYSICAL, CHEMICAL, AND BIOLOGICAL CONTAMINANTS THAT CAN POTENTIALLY CONTAMINATE READY TO EAT FOODS. PRIORITY VIOLATION 7-38-050(A), CITATION ISSUED.
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.
OBSERVED DEAD ROACHES ON THE FLOOR UNDER THE DISHWASHING MACHINE, ON THE FOOD PREP TABLE ACROSS FROM THE VENTILATION HOOD, AND ON THE CARPET NEAR THE ENTRANCE OF THE REAR FOOD PREP AREA. INSTRUCTED TO REMOVE ALL DEAD ROACHES AND CLEAN AND SANITIZE ALL AFFECTED AREAS.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED NO IRREVERSIBLE TEMPERATURE MEASURING DEVICE FOR THE HIGH TEMPERATURE DISHWASHING MACHINE ONE SITE. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005, NO 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 A SLOW DRAINING HANDWASHING SINK IN THE FOOD PREP AREA NEXT TO THE MOP SINK. STANDING WATER IN THE SINK BOWL. INSTRUCTED TO REPAIR SAID SINK AND MAINTAIN.
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.
OBSERVED THE DOOR ON THE EMPLOYEE TOILET ROOM IN THE FOOD PREP AREA NOT SELF CLOSING. INSTRUCTED TO MAKE SAID DOOR SELF CLOSING 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.