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
May 13, 2026
Pass
1 recorded violation
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED SPLASH GUARD NEEDED AT THE HAND WASHING SINK IN THE FRONT SERVICE AREA AT THE ESPRESSO MACHINE AS IT HOLDS SMALL SERVICE DISHES. INSTRUCTED TO PROVIDE AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF SERVICE DISHES.
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.
Official record from Chicago Department of Public Health, May 13, 2026 · Original Source
Non-Inspection
May 5, 2026
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 5, 2026 · Original Source
Canvass
May 15, 2025
Pass w/ Conditions
3 recorded violations
notedCode 14Food source and labeling
Official wording
REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
Inspector’s notes
NOTED SHELLFISH (MUSSELS AND CLAMS)IN A CONTAINER INSIDE THE SERVICE PREP COOLER WITH NO IDENTIFICATION TAGS AS REQUIRED BY THE CODE. INSTRUCTED MANAGEMENT TO ALWAYS HAVE TAGS ATTACHED TO THE EACH BATCH UNTIL THE LAST PRODUCT IS USED AND THEN THE TAG MUST BE STORED FOR AN ADDITIONAL 90 DAYS IN A FOLDER. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 20 LBS OF PRODUCTS WORTH $70.00 THROUGH DENATURING PROCESS. 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.
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND GLASSES AT THE DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AND DRINKING GLASSES TO PREVENT DUST ACCUMULATION.
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.
NOTED MECHANICAL STOPPERS AT THE 3 COMPARTMENT SINK IN POOR REPAIRS. INSTRUCTED TO REPAIR 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.