More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Canvass
Apr 22, 2026
Pass
2 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED LARGE CONTAINER OF SUGAR NOT LABELED. INSTRUCTED TO PROVIDE 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 DISH ROOM WITH ACCUMULATION OF GREASE, DIRT AND FOOD DEBRIS/SPLATTER ON WALLS. 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.
Official record from Chicago Department of Public Health, Apr 22, 2026 · Original Source
Canvass Re-Inspection
Oct 28, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 28, 2025 · Original Source
Canvass Re-Inspection
Oct 27, 2025
Pass w/ Conditions
6 recorded violations
notedCode 6Employee health and hygiene
Official wording
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Inspector’s notes
MUST PROVIDE DESIGNATED AREA FOR EMPLOYEES PERSONAL DRINKS. ALL OPEN DRINKS ARE PROHIBITED IN PREP AREAS. INSTRUCTED TO MAINTAIN
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
OBSERVED THE LOW TEMPERATURE DISH MACHINE IN THE BAR NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE INSPECTION. INSTRUCTED MANAGER SAID EQUIPMENT MUST PROPERLY SANITIZE AT 50PPM-100PPM OF CHLORINE ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION BY THE DEPARTMENT OF HEALTH AND MAY NOT BE USED. PRIORITY VIOLATION. NO CITATION ISSUED 7-38-025.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
NO SPLASH GUARD IN FRONT EXPOSED HAND SINK BY THE COOK LINE. MUST INSTALL A WASHABLE SPLASHGUARD. MISSING ICE BIN COVERS AT FRONT BAR ICE BINS. MUST PROVIDE AND MAINTAIN ICE BIN COVERS
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 BUILD UP OF BLACK SLIME ON CAULK IN THE BAR. INSTRUCTED TO REMOVE CAULK, CLEAN, SANTIZE, RE-CAULK, AND MAINTAIN IN GOOD CONDITION.
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 DEBRIS AROUND DUMPSTER. 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.
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
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 27, 2025 · Original Source
Canvass
Oct 23, 2025
Fail
9 recorded violations
notedCode 6Employee health and hygiene
Official wording
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Inspector’s notes
MUST PROVIDE DESIGNATED AREA FOR EMPLOYEES PERSONAL DRINKS. ALL OPEN DRINKS ARE PROHIBITED IN PREP AREAS. INSTRUCTED TO MAINTAIN
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED EXPOSED HAND WASHING SINK IN THE CORNER PREP AREA RENDERED INACCESSIBLE BY RED BUCKET BEING PLACED INSIDE IT. INSTRUCTED TO MAINTAIN ALL EXPOSED HAND WASHING SINKS OPEN AND ACCESSIBLE FOR HAND WASHING. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION COMBINED WITH ABOVE.
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.
OBSERVED THE LOW TEMPERATURE DISH MACHINE IN THE BAR NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE INSPECTION. INSTRUCTED MANAGER SAID EQUIPMENT MUST PROPERLY SANITIZE AT 50PPM-100PPM OF CHLORINE ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION BY THE DEPARTMENT OF HEALTH AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.
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 TCS FOOD HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT PREP COLD HOLDING UNIT, SUCH AS 3.I4LBS OF SALMON AT 50.2F. MANAGER DISCARDED AND DENATURED A TOTAL 3.14LBS AT $95. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
NO SPLASH GUARD IN FRONT EXPOSED HAND SINK BY THE COOK LINE. MUST INSTALL A WASHABLE SPLASHGUARD. MISSING ICE BIN COVERS AT FRONT BAR ICE BINS. MUST PROVIDE AND MAINTAIN ICE BIN COVERS
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 BUILD UP OF BLACK SLIME ON CAULK IN THE BAR. INSTRUCTED TO REMOVE CAULK, CLEAN, SANTIZE, RE-CAULK, AND MAINTAIN IN GOOD CONDITION.
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 DEBRIS AROUND DUMPSTER. 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.
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
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 FAN IN PREP AREA IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAIN.
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, Oct 23, 2025 · Original Source
Complaint
Oct 10, 2024
Pass w/ Conditions
5 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
Low temp dish machine not sanitizing at final rinse at main kitchen, 0ppm of Cl obtained on test strips, machine was being used during inspection. Instructed manager to provide proper sanitizer concentration at final rinse. Priority violation 7-38-025. Machine is tagged not allowed to use, must contact the office of CDPH for tag removal request.
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.
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
Inspector’s notes
Not conforming to the approved variance and HACCP procedures. No discard date noted on ROP for cooked chicken in walk-in/prep coolers. Chicken is held up to 7days in cooler. Instructed to provide discard date. Priority foundation violation 7-38-005.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Bulk food ( salt, sugar...) not labeled, instructed to 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.
Bottom shelves of drawer coolers not clean, food spills and debris noted, 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.
No allergen training certificate for food service manager, instructed to obtain.
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.
Official record from Chicago Department of Public Health, Oct 10, 2024 · Original Source
Canvass
May 2, 2024
Pass w/ Conditions
6 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
No hand soap provided at main kitchen and bar hand wash sink, bar tender and cooks serving customers during inspection. instructed to provide. 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.
Low temp dish machine not sanitizing at final rinse at bar area, 0ppm of Cl obtained on test strips, machine was being used during inspection. Instructed manager to provide proper sanitizer concentration at final rinse. Priority violation 7-38-025. Machine is tagged not allowed to use, must contact the office of CDPH for tag removal request.
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.
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
Inspector’s notes
Not conforming to the approved variance and HACCP procedure, Found 10 lbs of vacuumed packaged fresh salmon fish in walk-in and prep coolers that were packaged on site, Instructed manager not to do ROP for fresh fish. Priority foundation violation 7-38-005. fish discarded valued at $100.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
Mops stored too close to clean utensils rack, instructed to install a barrier or move the rack away from mop hangers.
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.
Meat slicer not clean behind blade, food debris noted, 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.