ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspections
Complaint Re-Inspection
Jul 28, 2026
Pass
2 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(C)---OBSERVED SURFACES OF EQUIPMENT WHERE MICROWAVE AND DRINK DISPENSER IS LOCATED. INTRUCTED TO REMOVE FOOD DEBRIS AND MAINTAIN TO PREVENT PEST HARBORAGE.
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 UNFINISHED AND OPEN WALL LOCATED IN REAR STORAGE NEAR OFFICE SPACE. INSTRUCTED TO ENCLOSE TO PREVENT PEST ENTRY TO PREMISE. MUST 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, Jul 28, 2026 · Original Source
Complaint
May 27, 2026
Pass w/ Conditions
6 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER TEMPERATURES DURING THE TIME OF INSPECTION. APPROXIMATLEY 55 GALLOONS OF MILK PRODUCTS, CREAMERS STORED INSIDE REACH IN COOLER STORED BETWEEN 53F-58F. NOTED APPROXIMATELY 473 LBS OF TCS FOOD ITEMS, SUCH AS PACKAGED POLISH/CHICKEN SAUSAGE, BREAKFAST SANDWICHES, VEGAN PREPARED MEALS, BEEF AND BEAN BURRITOS, PLANT-BASED SAUSAGES, VARIOUS PASTAS, TURKEY SANDWICHES, BACON, PASTA SALADS, SUSHI ROLLS, ALL STORED INSIDE THE DISPLAY REFRIGERATION UNIT LOCATED IN FRONT OF THE GROCERY. ALL SAID ITEMS RANGED BETWEEN 48-54.8F. INSTRUCTED TO KEEP ALL COLD TCS FOODS AT THE REQUIRED TEMPERATURE OF 41F AND BELOW AT ALL TIMES. PERSON IN CHARGE DISCARDED AND DENATURED ALL SAID ITEMS AT THIS TIME. TOTAL COST OF PRODUCTS $3000.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 WALK-IN COOLER/REACH-IN COOLER AT IMPROPER TEMPERATURES DURING TIME OF INSPECTION (55F) WHILE STORING MILK PRODUCTS. NOTED REFRIGERATION UNIT IN GROCERY STORE STORING READY TO EAT MEALS, COMMERCIALLY PREPARED PRODUCTS (SAUSAGES, BACON) AT 54F. INSTRUCTED TO REPAIR UNITS TO THE REQUIRED TEMPERATURE OF 41F AND BELOW AND MAINTAIN. UNITS 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.
OBSERVED SURFACES OF EQUIPMENT WHERE MICROWAVE AND DRINK DISPENSER IS LOCATED. INTRUCTED TO REMOVE FOOD DEBRIS AND MAINTAIN TO PREVENT PEST HARBORAGE.
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 UNFINISHED AND OPEN WALL LOCATED IN REAR STORAGE NEAR OFFICE SPACE. INSTRUCTED TO ENCLOSE TO PREVENT PEST ENTRY TO PREMISE. MUST 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED INADEQUATE LIGHTING INSIDE WALK IN COOLER. INSTRUCTED TO REPLACE 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.
4-501.11 OBSERVED DISPLAY COOLER EXTERNAL TEMPERATURE DISPLAY LOCATED AT FRONT ENTRANCE DOOR INACCURATE AND NOT PROPERLY FUNCTIONING. NO INTERNAL AMBIENT AIR THERMOMETER INSIDE UNIT WAS OBSERVED. THE UNIT WAS NOT PROPERLY HOLDING TEMPERATURE UNDER 41°F. INSTRUCTED TO REPAIR AND MAINTAIN EXTERNAL TEMPERATURE DISPLAY.
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
4-501.16: **C** Warewashing Sinks, Use Limitation OBSERVED IN BOTH 3 COMPARMTENT SINK AREAS PAPER TOWEL AND SOAP DISPENSERS MOUNTED ABOVE 3-COMPARTMENT WAREWASHING SINK. INSTRUCTED TO REPLACE DISPENSERS TO HANDWASHING SINKS TO BE IN COMPLIANCE WITH FOOD CODE RULES FOR HANDWASHING SINK REQUIREMENTS
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.
4-602.13 OBSERVED THE INTERIOR OF THE REACH IN COOLERS, FOOD, AND BEVERAGE IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
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.
6-201.11 OBSERVED MISSING AND DAMAGED FLOOR TILES THROUGHOUT THE ENTIRE FACILITY, FRONT STORE AISLE, REAR PREP, REAR DISH, AND WALK-IN COOLER AREAS. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. 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.
4-501.11: **C** Good Repair and Proper Adjustment- Equipment OBSERVED DISPLAY COOLER EXTERNAL TEMPERATURE DISPLAY LOCATED AT FRONT ENTRANCE DOOR INACCURATE AND NOT PROPERLY FUNCTIONING. NO INTERNAL AMBIENT AIR THERMOMETER INSIDE UNIT WAS OBSERVED UNIT NOT PROPERLY HOLDING TEMPERATURE UNDER 41F. INSTRUCTED TO REPAIR AND MAINTAIN EXTERNAL TEMPERATURE DISPLAY.
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
4-501.16: **C** Warewashing Sinks, Use Limitation OBSERVED IN BOTH 3 COMPARMTENT SINK AREAS PAPER TOWEL AND SOAP DISPENSERS MOUNTED ABOVE 3-COMPARTMENT WAREWASHING SINK. INSTRUCTED TO REPLACE DISPENSERS TO HANDSINK TO BE IN COMPLIANCE WITH FOOD CODE RULES FOR HANDWASHING SINK REQUIREMENTS
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.
4-602.13: NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED THE INTERIOR OF THE REACH IN COOLERS FOOD AND BEVERAGE IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
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.
6-201.11: **C** Floors, Walls, and Ceilings- Cleanability OBSERVED MISSING AND DAMAGED FLOOR TILES THROUGHOUT ENTIRE FACILITY, FRONT STORE ASILE, REAR PREP, REAR DISH AND WALK-IN COOLER AREAS. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. 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.
Official record from Chicago Department of Public Health, Aug 13, 2025 · Original Source
Complaint
Aug 6, 2025
Fail
10 recorded violations
notedCode 3Permits, training, and postings
Official wording
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
OBSERVED BLANK COPIES OF EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO MAINTAIN POLICY WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010.
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.
ADULTERATED FOOD, NOTED RTE PRODUCE REPACKAGE ON SITE IN REACH IN COOLER SPOLIED WITH SLIMY MOLD-LIKE SUBSTANCE PAST EXPERATION DATES OF RANGING FROM (7/12/25 THRU 7/18/25) MANAGER IMMEDIATELY HAD EMPLOYEE DISCARD OF 10 LBS OF PRODUCTS $75.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-40-050(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 ICE MACHINE LOCATED IN REAR WALK-IN COOLER AREA NEAR TOILET ROOM WITH AN EXCESSIVE AMOUNT BUILD-UP OF BLACK AND PINK SLIME SUBSTANCE, DRIPPING ONTO ICE CUBES STORED AT BELOW ICE BIN. ICE IS REPACKAGED AND SOLD IN 10 POUND BAGS. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. MANAGER DISPOSED OF ICE AND CLEANED ICE MACHINE WHILE INSPECTOR WAS ON SITE. 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 DISPLAY COOLER WITH THE FOLLOWING TCS FOOD ITEMS: (EGGS AT 50.4F, VARIETY SHREDDED CHEESE AND SLICED CHEESE RANGING IN TEMPS BETWWEN 58.8F-60.3F, DELI MEATS 59.7F, HEAVY CREAM 58.8F, YOGURT AT 59.9F, HOT DOGS AT 56.9F, VEGAN SAUSAGE AT 53.4F, VEGAN DELI MEAT AT 54.5F, SOUR CREAM AT 56.6F AND PRE-PACKAGED HUMMUS/CRACKER KITS AT 58.7F) FOUND AT IMPROPER HOLDING TEMPERATURE. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 115 LBS OF PRODUCTS WORTH $2,300.00 THROUGH DENATURING PROCESS. 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 DISPLAY COOLER HOLDING TCS FOOD ITEMS AMBIENT AIR TEMPERATURE IMPROPER RANGING FROM 58.8F-60.3F. UNIT TAGGED AND HELD FOR INSPECTION.INFORMED PERSON IN CHARGE TO REPAIR OR REPLACE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. 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 EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED APPROXIMATELY 40 MOUSE DROPPINGS ON THE FLOOR OF THE REAR STORAGE AREA UNDER THE STORAGE SHELVES AND ON STORAGE SHELVES AND THROUGHOUT REAR DRY STORAGE ON FLOORS. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION #7-38-020(A). CITATION ISSUED.
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.
OBSERVED DISPLAY COOLER EXTERNAL TEMPERATURE DISPLAY LOCATED AT FRONT ENTRANCE DOOR INACCURATE AND NOT PROPERLY FUNCTIONING. NO INTERNAL AMBIENT AIR THERMOMETER INSIDE UNIT WAS OBSERVED UNIT NOT PROPERLY HOLDING TEMPERATURE UNDER 41F. INSTRUCTED TO REPAIR AND MAINTAIN EXTERNAL TEMPERATURE DISPLAY.
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
OBSERVED FACILITY WITHOUT QUAT CHEMICAL TEST KIT FOR SANITIZER OR FOR WARE WASHING AREA. INFORMED PERSON IN CHARGE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF SANITIZING SOLUTION MUST BE PROVIDED. 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 THE INTERIOR OF THE REACH IN COOLERS FOOD AND BEVERAGE IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
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 MISSING AND DAMAGED FLOOR TILES THROUGHOUT ENTIRE FACILITY, FRONT STORE ASILE, REAR PREP, REAR DISH AND WALK-IN COOLER AREAS. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. 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.
Official record from Chicago Department of Public Health, Aug 6, 2025 · Original Source
Complaint Re-Inspection
Dec 30, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Dec 30, 2024 · Original Source
Complaint
Dec 26, 2024
Pass w/ Conditions
4 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
FOUND TCS FOODS INSIDE REACH IN COOLER AT IMPROPER COLD HOLDING TEMPERATURES. 5 POUNDS PACKAGED DELI MEAT SUBS AT 56.5F, 10 POUNDS PACKAGED DELI MEAT(TURKEY,CHICKEN,ETC.)53.8F, 5POUNDS PREPACKAGED CHICKEN CALZONE SANDWICHES AT 61.2F, 15 POUNDS INDIAN CHICKEN LUNCHES AT 54.7F, AND 5 POUNDS PREPACKAGED CHICKEN SALADS AT 58.9F.PRIORITY VIOLATION.CITATION ISSUED.7-38-005.DISPOSED OF 40 POUNDS OF TCS FOODS.VALUE AT 500DOLLARS.
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
FOUND REACH IN COOLER AT IMPROPER COLD HOLDING TEMPERATURE.58.8F..PRIORITY VIOLATION.CITATION ISSUED.7-38-005.TAGGED REACH IN COOLER.
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.
FOUND FOLLOWING NOT CLEAN:3 COMPARTMENT SINK, HAND SINK, AND SHELVING UNITS AT REAR STORAGE.MUST CLEAN.
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.
FOUND FLOORS NOT CLEAN AT REAR STORAGE AREAS.MUST CLEAN.
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.