ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
10 inspections
Complaint Re-Inspection
Sep 9, 2026
Pass
4 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
3-601.11OBSERVED BULK CONTAINERS THROUGHOUT PREP AREA AND STORAGE WITHOUT LABELS. INSTRUCTED TO PROVIDE COMMON NAME 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.
4-501.11 OBSERVED UPRIGH COOLER LOCATED IN PREP DIRECTLY OUTSIDE WALK IN COOLER WITH MISSING DOOR HANDLER WITH FOOD AND DUCT TAPE RESIDUE ON SAID EQUIPMENT. INSTRUCTED TO REPLACE HANDLE, 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.
4-602.13 OBSERVED ALL COOKING EQUIPMENT, COOLING UNITS, PREP TABLE SHELVING UNITS AND ROLLING CARTS IN ALL REAR PREP/DISHWASHING/STORAGE AREAS IN NEED OF CLEANING AND SANITIZING. INSTRUCTEED TO REMOVE FOOD DEBRIS AND MAINTAIN TO PREVENT FEEDING SOURCE FOR PEST.
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 OBSERVED WINDOW LEDGE LOCATED IN REAR PREP AREAS, IN ALL CORNERS, UNDER STORAGE CARTS, AND FLOOR DRAINS ACCUMULATED WITH ORGANIC MATTER AND DRIED FOOD DEBRIS. INSTRUCTED TO 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.
Official record from Chicago Department of Public Health, Sep 9, 2026 · Original Source
Complaint
Aug 19, 2026
Fail
10 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HAND SINKS LOCATED IN MEAT/DELI AND FISH PREP AREAS WERE NOT PROPERLY SUPPLIED AT THE TIME OF INSPECTION. BOTH PREP AREAS WERE IN USE BY FOOD EMPLOYEES AT THIS TIME. INSTRUCTED TO PROVIDE HAND WASHING CLEANSER AT HAND SINKS AND MAINTAIN PROPER HAND WASHING. PRIORITY FOUNDATION VIOLATION. 7-38-030 (C). CITATION ISSUED. PERSON IN CHARGE PROVIDED SOAP.
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.
REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
Inspector’s notes
OBSERVED NO SHELLSTOCK TAGS ATTACHED TO DISPLAY CASE CONTAINNG CLAMS AND OYSTERS LOCATED IN MEAT PREP DURING TIME OF INSPECTION. APPROIMATELY 7 LBS COMBINED WERE DISCARDED AND DENATURED BY PIC, COST $60. INSTRUCTED MANAGER THAT TAGS MUST REMIN ATTACHED TO SHELLSTOCK IN CONTAINER UNTIL THE LAST ONE IS SOLD AS REQUIRED.MUST MAINTAIN. 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.
OBSERVED LARGE ICE MACHINE LOCATED IN REAR BAKERY/ RESTAURANT PREP INTERNAL ICE DISPENSER WITH ACCUMULATED BLACK AND PINK SLIMY BUILDUP AND DRIPPING ONTO ICE STORED IN BIN USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN AND SANITIZE AND MAINTAIN FOOD CONTACT SURFACES. 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 APPROXIMATLEY 10 LBS PREPACKAGED CHEESY HOTDOGS AND HAM AND CHEESE SANDICHES STORED INSIDE BAKERY DISPLAY CASE RANGING BETWEEN 72-80F. INSTRUCTED PIC TO HOLD ALL HOT TCS FOODS @ 135F AND HIGHER AS REQUIRED. SAID FOOD ITEMS WERE DISCARDED AT THIS TIME. TOTAL COST $25 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 APPROXIMATLEY 60 LBS VARIOUS TCS FOOD ITEMS (CRAB RANGOON MIX, BRAISED BEEF, GROUND TURKEY, RADISHES, RICE, CHOPPED GARLIC MIX STORED IN COOLING UNITS THROUGHOUT FACILITY WITHOUT LABELS. INSTRUCTED TO PROVIDE DISCARD DATE LABELS FOR FOOD STORED ON SITE FOR MORE THAN 24 HOURS. ALL SAID FOOD ITEMS WERE VOLUNTARILY DISCARDED BY PERSON IN CHARGE. TOTAL COST $200. 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.
OBSERVED BULK CONTAINERS THROUGHOUT PREP AREA AND STORAGE WITHOUT LABELS. INSTRUCTED TO PROVIDE COMMON NAME 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 APPROXIMATLEY 65 SMALL AND LARGE BLACK LIVE FLIES FLYING THROUGHOUT SUSHI PREP, DISHWASHING /PREPARED FOOD PREP, BAKERY AND DINING AREA OROLLING CARDS, COOLING EQUIPMENT AND DRIED KITCHENWARE. INSTRUCTED TO CONTACT PEST CONTROL FOR SERVICE, CLEAN AND SANITIZE ALL AFFECTED AREAS. MUST ELIMINATE PEST ACTIVITY ON SITE. PRIORITY FOUNDATION VIOLATION. #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 UPRIGH COOLER LOCATED IN PREP DIRECTLY OUTSIDE WALK IN COOLER WITH MISSING DOOR HANDLER WITH FOOD AND DUCT TAPE RESIDUE ON SAID EQUIPMENT. INSTRUCTED TO REPLACE HANDLE, 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 ALL COOKING EQUIPMENT, COOLING UNITS, PREP TABLE SHELVING UNITS AND ROLLING CARTS IN ALL REAR PREP/DISHWASHING/STORAGE AREAS IN NEED OF CLEANING AND SANITIZING. INSTRUCTEED TO REMOVE FOOD DEBRIS AND MAINTAIN TO PREVENT FEEDING SOURCE FOR PEST.
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 WINDOW LEDGE LOCATED IN REAR PREP AREAS, IN ALL CORNERS, UNDER STORAGE CARTS, AND FLOOR DRAINS ACCUMULATED WITH ORGANIC MATTER AND DRIED FOOD DEBRIS. INSTRUCTED TO 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.
Official record from Chicago Department of Public Health, Aug 19, 2026 · Original Source
Complaint Re-Inspection
May 1, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 1, 2025 · Original Source
Complaint
Apr 24, 2025
Fail
4 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS IN THE PREP COOLERS IN THE COFFE BAR AREA, AND GRILL AREAS. OBSERVED EGGS AT 56F, CHICKEN BETWEEN 47- 57F, CUT WATERMELON AT 48F, MILK BETWEEN 44- 48F, AND KIMCHI AT 53F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41°F. 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 THE 1-DOOR PREP COOLER BETWEEN THE BAKERY AND THE GRILL PREP AREA WITH AN AIR TEMPERATURE OF 58°F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS EGGS AND KIMCHI. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE PREP COOLER BELOW 41°F. 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 APPROX. 50 LIVE SMALL FLYING INSECTS ON THE WALLS AND CEILING OF THE DISH WASHING AREA, FRONT AND REAR BBQ GRILL PREP AREAS, AND BEHIND THE LIQUOR BAR AND COFFEE BARS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 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 WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES IN MULTIPLE FOOD PREP STATIONS. MANAGEMENT INSTRUCTED TO STORE WET WIPING CLOTHS IN A CONTAINER OF SANITIZER WHEN NOT IN USE.
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 DARK STAINED CUTTING BOARDS IN THE JUICE PREP AREA AND IN THE DELI DEPARTMENT. MANAGEMENT INSTRUCTED TO RESURFACE OR REPLACE THE STAINED CUTTING BOARDS.
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 FOLLOWING ITEMS IN THE GRILL PREP AREA: THE 1-DOOR PREP COOLER AND THE ROLLING STORAGE RACK NEXT TO IT, THE MICROWAVE AND THE WIRE RACK BETWEEN THE STOVE AND DEEP FRYER.
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 LEAK AT THE DRAIN LINE BENEATH THE EXPOSED HAND WASHING SINK BEHIND THE BAKERY COUNTER. MANAGEMENT INSTRUCTED TO REPAIR THE SOURCE OF THE LEAK.
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.
CLEAN THE FLOOR OF THE BAKERY WALK-IN COOLER AND UNDER THE GRILL COOKING EQUIPMENT.
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, Feb 20, 2025 · Original Source
Complaint Re-Inspection
Oct 18, 2024
Pass
1 recorded violation
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
5-205.15 REPAIR THE DRAIN LINE WATER LEAK AT THE EXPOSED HAND WASHING SINK NEXT TO THE TACO PREP 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.
Official record from Chicago Department of Public Health, Oct 18, 2024 · Original Source
Complaint Re-Inspection
Oct 16, 2024
Fail
1 recorded violation
notedCode 59Other
Official wording
PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
Inspector’s notes
8-404.13(B)(3) PREVIOUS PRIORITY FOUNDATION VIOLATION FROM REPORT #2604310 ON 10/8/24 NOT CORRECTED: 38 - OBSERVED APPROX. 40 LIVE SMALL FLYING INSECTS AND 3 HOUSE FLIES ON THE WALLS AND CEILINGS IN THE WAREHOUSE AREA, BAKERY PREP AREA AND DRY STORAGE AREAS, GRILL PREP AND DRY STORAGE AREAS AND PREP AREA BEHIND THE RAMEN PREP AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY VIOLATION 7-42-090. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, Oct 16, 2024 · Original Source
Complaint
Oct 8, 2024
Fail
2 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED A CUSTOMER CHECKING OUT AT THE REGISTER WITH A LEASHED DOG THAT WAS NOT A SERVICE ANIMAL. MANAGEMENT INSTRUCTED THAT ONLY SERVICE ANIMALS ARE ALLOWED INSIDE OF THE FACILITY. PRIORITY FOUNDATION VIOLATION 7-40-060. 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.
CLEAN THE STAND MIXER AND PREP TABLES IN THE BAKERY PREP AREA. CLEAN THE FOOD STORAGE CONTAINERS AND PREP TABLES, ROLLING STORAGE RACKS IN THE GRILL PREP AREA.
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, Oct 8, 2024 · Original Source
Canvass Re-Inspection
Jun 14, 2024
Pass
2 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-602.13 CLEAN THE INTERIOR OF THE SUSHI 2 DOOR UPRIGHT PREP COOLER IN THE REAR SUSHI PREP AREA, MICROWAVE, GRILL AND DEEP FRYERS IN THE GRILL PREP AREA, 1 DOOR GRILL PREP COOLER, AND EQUIPMENT STORAGE AND SPICE RACKS STORAGE SHELVES.
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 BUILDUP OF MOLD ON THE WALL BEHIND THE DISH MACHINE. CLEAN THE WALLS OF THE DISHWASHING AREA AND GRILL PREP AREA. CLEAN THE FLOOR UNDERNEATH COOKING EQUIPMENT IN THE GRILL PREP AREA.
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 14, 2024 · Original Source
Canvass
Jun 7, 2024
Fail
3 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED SEVERAL PACKAGED FOOD ITEMS (CAKES AND DESSERT ITEMS, DIPS, SAUCES, SALADS, ETC.) IN THE BAKERY AREA AND RETAIL AREA WITHOUT AN INGREDIENT LABEL OR NAME AND ADDRESS OF MANUFACTURER. MANAGEMENT INSTRUCTED TO LABEL ALL PACKAGED FOOD ITEMS PROPERLY.
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.
CLEAN THE INTERIOR OF THE SUSHI 2 DOOR UPRIGHT PREP COOLER IN THE REAR SUSHI PREP AREA, STAINLESS STEEL STORAGE SHELVES BEHIND THE RAMEN PREP AREA, MICROWAVE, GRILL AND DEEP FRYERS IN THE GRILL PREP AREA, 1 DOOR GRILL PREP COOLER, AND EQUIPMENT STORAGE AND SPICE RACKS STORAGE SHELVES.
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 BUILDUP OF MOLD ON THE WALL BEHIND THE DISH MACHINE. CLEAN THE WALLS OF THE DISHWASHING AREA AND GRILL PREP AREA. CLEAN THE FLOOR UNDERNEATH COOKING EQUIPMENT IN THE GRILL PREP AREA.
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.