ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
License Re-Inspection
Mar 4, 2026
Pass
3 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-602.13 CLEAN THE GREASE INSIDE OF THE DEEP FRYER AND ON THE LEGS AND WHEELS, GRILL AND PREP TABLES BENEATH THE GRILL.
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.
6-501.12 CLEAN THE CEILING TILES IN THE FOOD PREP AREAS AND DISHWASHING AREAS.
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
6-303.11 SEVERAL LIGHTS ARE OUT IN THE BASEMENT PREP AREA. MANAGEMENT INSTRUCTED TO REPLACE.
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 4, 2026 · Original Source
License Re-Inspection
Feb 20, 2026
Pass w/ Conditions
4 recorded violations
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
4-301.11 OBSERVED THE BASEMENT WALK-IN FREEZER WITH AN AIR TEMPERATURE OF 70F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE FREEZER BELOW 0F. PRIORITY VIOLATION 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.
4-602.13 CLEAN THE GREASE INSIDE OF THE DEEP FRYER AND ON THE LEGS AND WHEELS, GRILL AND PREP TABLES BENEATH THE GRILL.
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.
6-501.12 CLEAN THE CEILING TILES IN THE FOOD PREP AREAS AND DISHWASHING AREAS.
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
6-303.11 SEVERAL LIGHTS ARE OUT IN THE BASEMENT PREP AREA. MANAGEMENT INSTRUCTED TO REPLACE.
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 20, 2026 · Original Source
License
Feb 4, 2026
Fail
11 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
THE EXPOSED HAND WASHING SINK IN THE BASEMENT PREP AREA IS NOT ACCESSIBLE FOR USE. THE DRAIN PIPE WAS NOT CONNECTED TO THE HAND WASHING SINK. MANAGEMENT INSTRUCTED TO REPAIR THE HAND WASHING SINK. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
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.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO THE REMINDER STATEMENT ON THE MENU WITH AN ASTERISK OR OTHER MEANS. MANAGEMENT INSTRUCTED TO INCLUDE THE FULL REMINDER STATEMENT AND THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT:"THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 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
MUST TURN ON ALL PREP COOLERS AND MAINTAIN THEM BELOW 41F. PRIORITY VIOLATION 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.
OBSERVED NO THERMOMETER INSIDE OF THE 1-DOOR PREP COOLER IN THE COFFEE SERVICE STATION. MANAGEMENT INSTRUCTED TO PROVIDE A THERMOMETER INSIDE OF ALL COOLERS.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
MUST PROVIDE A SPLASHGUARD ON BOTH SIDES OF THE EXPOSED HAND WASHING SINK LOCATED BETWEEN 2 PREP TABLES IN THE SALAD PREP STATION. MUST PROVIDE STORAGE SHELVES IN THE WALK-IN COOLERS AND WALK-IN FREEZER TO STORE THE FOOD OFF OF THE FLOOR.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR PROVIDED TO MEASURE THE SURFACE TEMPERATURE OF THE UTENSILS INSIDE OF THE HIGH TEMPERATURE DISHWASHING MACHINE. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 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.
CLEAN THE GREASE INSIDE OF THE DEEP FRYER AND ON THE LEGS AND WHEELS, GRILL AND PREP TABLES BENEATH THE GRILL, AND INTERIOR AND EXTERIOR OF THE 1-DOOR PREP COOLER AT THE COFFEE STATION.
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.
REMOVE THE SPRAYER FROM THE EXPOSED HAND WASHING SINK IN THE 1ST FLOOR DISHWASHING AREA.
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 WASTE WATER BACKING UP FROM THE DRAIN AT THE 3-COMPARTMENT SINK BEHIND THE BAR. MANAGEMENT INSTRUCTED TO REPAIR SO THAT THE SINK DRAINS PROPERLY. PRIORITY VIOLATION 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.
MUST PROVIDE A WASTE BASKET AT ALL HAND WASHING SINKS OR ANYWHERE WHERE WASTE IS GENERATED.
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.
CLEAN THE GREASE ON THE FLOOR IN THE CORNER OF THE COOK'S LINE. CLEAN THE CEILING TILES IN THE FOOD PREP AREAS AND DISHWASHING AREAS. CLEAN THE FLOORS IN THE WALK-IN COOLERS AND FREEZER.
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.