More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Canvass
Jan 29, 2026
Pass
2 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED MINOR GREASE SPILLS INSIDE OF FRYERS. 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.
OBSERVED WATER DRIPPING FROM PIPE BELOW 3-COMPARTMENT SINK (LEFT COMPARTMENT) AT DISH WASHING AREA. MUST REPAIR.
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, Jan 29, 2025 · Original Source
Non-Inspection
Jan 22, 2025
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jan 22, 2025 · Original Source
Canvass
Jun 5, 2024
Pass w/ Conditions
4 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED CHICKEN WINGS AT IMPROPER COLD HOLDING TEMPERATURE AT 53F INSIDE OF PREP COOLER. OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURE RANGING FROM 46-54F SUCH AS MEATBALLS, SAUSAGE, MARINARA SAUCE, SLICED HAM, CHICKEN BREASTS, ROAST BEEF AND PASTA NOODLES. TCS FOODS MUST BE HELD AT 41F OR BELOW INSIDE OF A COLD HOLDING UNIT. FOOD WEIGHING APPROXIMATELY 40 LBS AT A COST OF $300.00. 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF PREP COOLER AT 58F. PROPER AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41F 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 2 FLY STRIPS HANGING FROM CEILING OVER DISH WASHING AREA. INSTRUCTED TO REMOVE.
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 MINOR LEAK AT FAUCET BASE HAND SINK AT PIZZA PREP STATION WHEN WATER IS TURNED ON. MUST REPAIR.
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.