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Restaurant · Chicago, IL

Happy Lamb Hot Pot #3

3207 S Halsted St

Last inspected Jul 28, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

7 inspections

Short Form Complaint

Jul 28, 2026

Pass

5 recorded violations

notedCode 35Food temperature

Official wording

APPROVED THAWING METHODS USED

Inspector’s notes

3-501.13: OBSERVED IMPROPER THAWING METHODS OF TCS FOODS. FOUND BOXES OF FROZEN MEATS STORED ON SHELF NEAR REAR ICE MACHINE OUT AT ROOM TEMPERATURE. ALSO, FOUND PACKETS OF TCS FOODS IN STILL WATER IN A CONTAINER ON THE DRAINBOARD OF THE TWO-COMPARTMENT SINK IN THE REAR PREP AREA. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS WALK-IN COOLER OVERNIGHT, OR UNDER COLD RUNNING WATER.

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 36Equipment and utensils

Official wording

THERMOMETERS PROVIDED & ACCURATE

Inspector’s notes

4-204.112(B): OBSERVED AMBIENT PROBE STEM THERMOMETERS STORED INSIDE COLD HOLDING UNITS THROUGHOUT INSTEAD OF AMBIENT AIR THERMOMETERS. INSTRUCTED TO PROVIDE IN PREP COOLERS AND WALK-IN COOLER 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 39Contamination

Official wording

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Inspector’s notes

3-305.12: OBSERVED CONTAINERS AND BUCKETS OF FOOD ITEMS STORED ON THE FLOOR IN THE WALK-IN COOLER AND OUTSIDE THE NEAR WALK-IN COOLER. INSTRUCTED NOT TO STORE FOOD ITEMS ON FLOOR AND MAINTAIN.

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.

More about food not protected from contamination
notedCode 40Employee health and hygiene

Official wording

PERSONAL CLEANLINESS

Inspector’s notes

2-402.11: OBSERVED TWO FEMALE FOOD HANDLERS WITHOUT HAIR RESTRAINTS IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE AND 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.

More about employee hygiene or health policy issues
notedCode 44Equipment and utensils

Official wording

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

Inspector’s notes

4-904.11: OBSERVED TABLEWARE (FORKS AND SPOONS) NOT INVERTED IN THE REAR FOOD PREP AREA INSTRUCTED TO INVERT 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

Official record from Chicago Department of Public Health, Jul 28, 2026 · Original Source

Canvass Re-Inspection

Jun 11, 2026

Pass

5 recorded violations

notedCode 35Food temperature

Official wording

APPROVED THAWING METHODS USED

Inspector’s notes

3-501.13: OBSERVED IMPROPER THAWING METHODS OF TCS FOODS. FOUND BOXES OF FROZEN MEATS STORED ON SHELF NEAR REAR ICE MACHINE OUT AT ROOM TEMPERATURE. ALSO, FOUND PACKETS OF TCS FOODS IN STILL WATER IN A CONTAINER ON THE DRAINBOARD OF THE TWO COMPARTMENT SINK IN THE REAR PREP AREA. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS WALK-IN COOLER OVERNIGHT, OR UNDER COLD RUNNING WATER.

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 36Equipment and utensils

Official wording

THERMOMETERS PROVIDED & ACCURATE

Inspector’s notes

4-204.112(B): OBSERVED AMBIENT PROBE STEM THERMOMETERS STORED INSIDE COLD HOLDING UNITS THROUGHOUT INSTEAD OF AMBIENT AIR THERMOMETERS. INSTRUCTED TO PROVIDE IN PREP COOLERS AND WALK-IN COOLER 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 39Contamination

Official wording

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Inspector’s notes

3-305.12: OBSERVED CONTAINERS AND BUCKETS OF FOOD ITEMS STORED ON THE FLOOR IN THE WALK-IN COOLER AND OUTSIDE THE NEAR WALK-IN COOLER. INSTRUCTED NOT TO STORE FOOD ITEMS ON FLOOR AND MAINTAIN.

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.

More about food not protected from contamination
notedCode 40Employee health and hygiene

Official wording

PERSONAL CLEANLINESS

Inspector’s notes

2-402.11: OBSERVED TWO FEMALE FOOD HANDLERS WITHOUT HAIR RESTRAINTS IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE AND 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.

More about employee hygiene or health policy issues
notedCode 44Equipment and utensils

Official wording

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

Inspector’s notes

4-904.11: OBSERVED TABLEWARE (FORKS AND SPOONS) NOT INVERTED IN THE REAR FOOD PREP AREA INSTRUCTED TO INVERT 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

Official record from Chicago Department of Public Health, Jun 11, 2026 · Original Source

Canvass

Jun 3, 2026

Fail

7 recorded violations

notedCode 2Permits, training, and postings

Official wording

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

Inspector’s notes

UPON ARRIVAL, OBSERVED NO CERTIFIED FOOD MANAGER ON SITE, WHILE OPEN AND OPERATING. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. MANAGEE ARRIVED BEFORE THE CONCLUSION OF THE WALK THROUGH. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED

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.

More about paperwork, training, or posting issues
notedCode 35Food temperature

Official wording

APPROVED THAWING METHODS USED

Inspector’s notes

OBSERVED IMPROPER THAWING METHODS OF TCS FOODS. FOUND BOXES OF FROZEN MEATS STORED ON SHELF NEAR REAR ICE MACHINE OUT AT ROOM TEMPERATURE. ALSO, FOUND PACKETS OF TCS FOODS IN STILL WATER IN A CONTAINER ON THE DRAINBOARD OF THE TWO COMPARTMENT SINK IN THE REAR PREP AREA. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS WALK-IN COOLER OVERNIGHT, OR UNDER COLD RUNNING WATER.

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 36Equipment and utensils

Official wording

THERMOMETERS PROVIDED & ACCURATE

Inspector’s notes

OBSERVED AMBIENT PROBE STEM THERMOMETERS STORED INSIDE COLD HOLDING UNITS THROUGHOUT INSTEAD OF AMBIENT AIR THERMOMETERS. INSTRUCTED TO PROVIDE IN PREP COOLERS AND WALK-IN COOLER 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 39Contamination

Official wording

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Inspector’s notes

OBSERVED CONTAINERS AND BUCKETS OF FOOD ITEMS STORED ON THE FLOOR IN THE WALK-IN COOLER AND OUTSIDE THE NEAR WALK-IN COOLER. INSTRUCTED NOT TO STORE FOOD ITEMS ON FLOOR AND MAINTAIN.

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.

More about food not protected from contamination
notedCode 40Employee health and hygiene

Official wording

PERSONAL CLEANLINESS

Inspector’s notes

OBSERVED TWO FEMALE FOOD HANDLERS WITHOUT HAIR RESTRAINTS IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE AND 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.

More about employee hygiene or health policy issues
notedCode 44Equipment and utensils

Official wording

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

Inspector’s notes

OBSERVED TABLEWARE (FORKS AND SPOONS) NOT INVERTED IN THE REAR FOOD PREP AREA INSTRUCTED TO INVERT 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 60Other

Official wording

PREVIOUS CORE VIOLATION CORRECTED

Inspector’s notes

OBSERVED PREVIOUS CORE VIOLATIONS FROM REPORT #2626062, DATE:10/08/2025, NOT CORRECTED. #48: LARGE POTS IN USE THAT ARE TOO BIG TO BE PROPERLY WASHED, RINSED, AND SANITIZED IN THE 3-COMPARTMENT SINK AND THE DISH MACHINE. INSTRUCTED TO REDUCE POTS TO A SMALLER SIZE, INCREASE THE SINK OR DISH MACHINE SIZE TO BE ABLE TO ACCOMMODATE OR REMOVE LARGE POTS. MAINTAIN SAME. #55: MOPS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP FOR PROPER AIR DRYING. MAINTAIN SAME. #55: FLOORS IN THE CORNERS, UNDER STORAGE RACKS, UNDER AND AROUND HEAVY EQUIPMENT WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Chicago Department of Public Health, Jun 3, 2026 · Original Source

Short Form Complaint

Oct 27, 2025

Pass

5 recorded violations

notedCode 41Cleaning and sanitizing

Official wording

WIPING CLOTHS: PROPERLY USED & STORED

Inspector’s notes

WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (SANITIZER MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.

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 48Cleaning and sanitizing

Official wording

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

Inspector’s notes

LARGE POTS IN USE THAT ARE TOO BIG TO BE PROPERLY WASHED, RINSE AND SANITIZED IN THE 3-COMPARTMENT SINK AND THE DISH MACHINE. INSTRUCTED TO REDUCE POTS TO A SMALLER SIZE, INCREASE THE SINK OR DISH MACHINE SIZE TO BE ABLE TO ACCOMMODATE OR REMOVE LARGE POTS. MAINTAIN SAME.

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

MOPS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP FOR PROPER AIR DRYING. MAINTAIN SAME.

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 57Permits, training, and postings

Official wording

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

Inspector’s notes

FOOD HANDLERS ON SITE HAVE NO FOOD HANDLERS CERTIFICATES. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID CERTIFICATE.

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.

More about paperwork, training, or posting issues
notedCode 58Permits, training, and postings

Official wording

ALLERGEN TRAINING AS REQUIRED

Inspector’s notes

CFM DID NOT HAVE A FOOD ALLERGEN CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID CERTIFICATE.

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.

More about paperwork, training, or posting issues

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

Canvass

Oct 8, 2025

Pass

6 recorded violations

notedCode 40Employee health and hygiene

Official wording

PERSONAL CLEANLINESS

Inspector’s notes

EMPLOYEES IN THE FOOD PREP AREA AND NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO HAVE ALL THAT'S IN THE FOOD PREP AREA TO WEAR HAIR RESTRAINTS. MAINTAIN SAME.

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.

More about employee hygiene or health policy issues
notedCode 41Cleaning and sanitizing

Official wording

WIPING CLOTHS: PROPERLY USED & STORED

Inspector’s notes

WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (SANITIZER MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE. MAINTAIN SAME.

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 48Cleaning and sanitizing

Official wording

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

Inspector’s notes

LARGE POTS IN USE THAT ARE TOO BIG TO BE PROPERLY WASHED, RINSE AND SANITIZED IN THE 3-COMPARTMENT SINK AND THE DISH MACHINE. INSTRUCTED TO REDUCE POTS TO A SMALLER SIZE, INCREASE THE SINK OR DISH MACHINE SIZE TO BE ABLE TO ACCOMMODATE OR REMOVE LARGE POTS. MAINTAIN SAME.

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

MOPS ARE NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP FOR PROPER AIR DRYING. MAINTAIN SAME.

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 57Permits, training, and postings

Official wording

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

Inspector’s notes

FOOD HANDLERS ON SITE HAVE NO FOOD HANDLERS CERTIFICATES. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID CERTIFICATE.

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.

More about paperwork, training, or posting issues
notedCode 58Permits, training, and postings

Official wording

ALLERGEN TRAINING AS REQUIRED

Inspector’s notes

CFM DID NOT HAVE A FOOD ALLERGEN CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID CERTIFICATE.

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.

More about paperwork, training, or posting issues

Official record from Chicago Department of Public Health, Oct 8, 2025 · Original Source

Canvass

Nov 22, 2024

Pass

5 recorded violations

notedCode 35Food temperature

Official wording

APPROVED THAWING METHODS USED

Inspector’s notes

3-501.13 OBSERVED IMPROPER THAWING DONE ON FROZEN BEEF. THAWING MUST OCCUR WITH FOOD PLACED IN THE WALK-IN COOLER OVERNIGHT OR UNDER COLD RUNNING WATER. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.

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 37Food source and labeling

Official wording

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Inspector’s notes

3-302.12 OBSERVED SEVERAL LARGE FOOD CONTAINERS WITH DRY PRODUCTS. (RICE, SALT SUGAR) WITHOUT PROPER COMMON FOOD NAME MARKINGS. MUST LABEL BULK AND WORKING FOOD CONTAINERS WITH CONTENTS COMMON NAME. MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

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.

More about food source, dating, or labeling problems
notedCode 41Cleaning and sanitizing

Official wording

WIPING CLOTHS: PROPERLY USED & STORED

Inspector’s notes

4-901.12 NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED PROPERLY TO STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY 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.

More about cleaning or sanitizing problems
notedCode 47Cleaning and sanitizing

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

4-202.16 NOTED SOME USE OF MILK CRATES FOR ELEVATION IN THE WALK IN FREEZER. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION. ALSO NOTED A BOXES WITH PACKAGED FOOD ON THE FLOOR OD WALK IN COOLER AND FREEZER AND IN A DRY FOOD STORAGE AREA. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. MUST PROPERLY ELEVATE STOCK 6" OFF THE FLOOR AND AWAY FROM THE WALLS FOR BETTER CLEANING AND PEST MONITORING. INSTRUCTED TO MAINTAIN.ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL.

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

6-501.16 OBSERVED THAT MOPS STORED ON FLOORS IN REAR AREA NEAR WALK IN FREEZER. MUST PLACE MOPS IN POSITION THAT CAN ALLOW THEM AIR DRY WITHOUT SOILING WALLS AND FLOORS.

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, Nov 22, 2024 · Original Source

License

Dec 19, 2023

Pass

1 recorded violation

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

FOUND FOOD STORED IN BASEMENT. INSTRUCED TO PROVIDE SMOOTH AND EASILY CLEANABLE FLOORS, WALLS, AND CEILINGS.

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, Dec 19, 2023 · Original Source

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