Restaurant · Chicago, IL

Giordano's Restaurant

Name: Giordano's Restaurant
Address: 1340 S Michigan Ave, Chicago, IL

1340 S Michigan Ave

Last inspected Jan 7, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Canvass

Jan 7, 2026

Pass

5 recorded violations

notedCode 36Equipment and utensils

Official wording

THERMOMETERS PROVIDED & ACCURATE

Inspector’s notes

OBSERVED 3 PREP COOLING UNITS WITHOUT A THERMOMETER INSIDE. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

More about equipment or utensil issues

notedCode 49Cleaning and sanitizing

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

OBSERVED EXCESSIVE FOOD DEBRIS AND BEVERAGE SPILLAGE UNDER SEAT CUSHIONS AT BOOTH IN CUSTOMER DINING AREA. INSTRUCTED TO 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.

More about cleaning or sanitizing problems

notedCode 53Cleaning and sanitizing

Official wording

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

Inspector’s notes

OBSERVED UNISEX SHARED EMPLOYEE TOILET ROOM WITH ACCUMULATION OF DUST AND DEBRIS ON PLUMBING FIXTURES ON SINK. INSTRUCTED TO CLEAN AND 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.

More about cleaning or sanitizing problems

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

OBSERVED 2ND FLOOR DRY STORAGE AREA WITH ACCUMULATION OF DUST AND DEBRIS ON FLOOR, ALONG FLOOR BASE, AND UNDER STORAGE RACKS. INSTRUCTED TO INCREASE CLEANING FREQUENCY OF STORAGE AREA 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.

More about cleaning or sanitizing problems

notedCode 56Facility maintenance

Official wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s notes

OBSERVED ACCUMULATION OF GREASE ON FILTERS ABOVE FRYERS. INSTRUCTED TO CLEAN 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.

More about building upkeep issues

Official record from Chicago Department of Public Health, Jan 7, 2026 · Original Source

Canvass

Feb 27, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Chicago Department of Public Health, Feb 27, 2025 · Original Source

Canvass Re-Inspection

Feb 26, 2024

Pass

1 recorded violation

notedCode 45Equipment and utensils

Official wording

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

Inspector’s notes

4-903.12: **C** Prohibitions FOUND SINGLE SERVICE AND SINGLE USE FOOD CONTAINERS STORED UNDER SEWAGE PIPES IN 2ND FLOOR STORAGE ROOM. SINGLE SERVICE AND SINGLE USE FOOD CONTAINERS MAY NOT BE STORED UNDER SEWER LINES THAT ARE NOT SHIELDED TO INTERCEPT POTENTIAL DRIPS. INSTRUCTED TO REMOVE SINGLE USE CONTAINERS OR SHIELD PIPES.

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.

More about equipment or utensil issues

Official record from Chicago Department of Public Health, Feb 26, 2024 · Original Source

Canvass

Feb 22, 2024

Pass w/ Conditions

5 recorded violations

notedCode 10Handwashing

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

OBSERVED NO HAND DRYING PROVISION AT HANDWASHING SINK LOCATED IN DISH ROOM AND 2ND FLOOR EMPLOYEE TOILET ROOM. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE.CORRECTED ON SITE. PRIORITY FOUNDATION. 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.

Official wording

PROPER COLD HOLDING TEMPERATURES

Inspector’s notes

OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (VARIETY OF CHICKEN, VARIETY OF CHEESE, CALAMARI, VARIETY OF SALAD DRESSINGS ETC. ) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 50F - 52F. LOCATED AT THE PASTA STATION, IN THE REACH IN PREP COOLER.MANAGER VOLUNTARILY DISCARDS AND DURES ALL SAID TCS FOODS, APPROX 90 LBS $300. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. 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.

More about food kept at an unsafe temperature

notedCode 33Food temperature

Official wording

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

Inspector’s notes

OBSERVED PASTA STATION REACH IN PREP COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 53F AT TIME OF INSPECTION. REACH IN COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE REACH IN COOLER UNTIL IT MAINTAINS A COLD HOLDING TEMPERATURE OF 41F OR BELOW AND IS RE-INSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

In plain English

More about food kept at an unsafe temperature

notedCode 45Equipment and utensils

Official wording

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

Inspector’s notes

FOUND SINGLE SERVICE AND SINGLE USE FOOD CONTAINERS STORED UNDER SEWAGE PIPES IN 2ND FLOOR STORAGE ROOM. SINGLE SERVICE AND SINGLE USE FOOD CONTAINERS MAY NOT BE STORED UNDER SEWER LINES THAT ARE NOT SHIELDED TO INTERCEPT POTENTIAL DRIPS. INSTRUCTED TO REMOVE SINGLE USE CONTAINERS OR SHIELD PIPES.

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.

More about equipment or utensil issues

notedCode 16Cleaning and sanitizing

Official wording

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

Inspector’s notes

FOUND LOW TEMPERATURE DISH MACHINE INADEQUATELY SANITIZING DISHES AT 0 PPM. INSTRUCTED MANAGER TO PROVIDE A SANITIZING SOLUTION TO ADEQUATELY SANITIZE DISHES PER MANUFACTURER'S INSTRUCTIONS. LOW TEMPERATURE DISH MACHINE TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED MANAGER TO NO LONGER USE DISH MACHINE UNTIL IT IS RE-INSPECTED BY CDPH AND AT AN ADEQUATE SANITIZING SOLUTION. PRIORITY VIOLATION. 7-38-025. 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.

More about cleaning or sanitizing problems

Official record from Chicago Department of Public Health, Feb 22, 2024 · Original Source