ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Canvass Re-Inspection
Apr 15, 2026
Pass
5 recorded violations
notedCode 6Employee health and hygiene
Official wording
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Inspector’s notes
NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
FOOD CONTAINERS STORED ON FLOOR INSIDE WALK IN FREEZER. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
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.
NOTED SERVING PLATES ON SHELVES THROUGHOUT THE KITCHEN PREP AND DINNING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES 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 ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS STORED INSIDE GROCERY BAGS AND TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
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
NOTED MISSING LIGHT/MINIMAL LIGHTING INSIDE THE CUSTOMER BATHROOM. INSTRUCTED TO REPLACE THE BULB OR INCREASE THE LIGHTING INSIDE THE BATHROOM.
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, Apr 15, 2026 · Original Source
Canvass
Apr 3, 2026
Fail
10 recorded violations
notedCode 6Employee health and hygiene
Official wording
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Inspector’s notes
NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
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.
NOTED EMPLOYEE WHILE WEARING GLOVES WASHED HANDS AT THE HAND WASHING SINK WITH GLOVES ON, WIPED THEM WITH PAPER TOWELS, WENT BACK TO THE PREP TABLE AND PROCEEDED TO PICK PORK RIBS (READY TO EAT) TO SLICE AND SERVE; WITHOUT CHANGING GLOVES. MUST WEAR GLOVES, USE SPOONS, TONGS ETC. PRIORITY VIOLATION CITATION ISSUED 7-38-010. 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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NOTED NO SOAP AT THE HAND WASHING SINKS OF THE PREP AREA. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. 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.
NOTED OVER 50 MICE DROPPING ON FLOOR AROUND ALONG THE WALLBASE AT THE OF THE KITCHEN PREP AREA, DISHWASHING AREA AND DRY STORAGE AREA. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS, ELIMINATE PEST ACTIVITY. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND HAVE PREMISES TREATED. PRIORITY FOUNDATION #7-38-020(A)
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
FOOD CONTAINERS STORED ON FLOOR INSIDE WALK IN FREEZER. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
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.
NOTED SERVING PLATES ON SHELVES THROUGHOUT THE KITCHEN PREP AND DINNING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE DINNING TABLES 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 ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS STORED INSIDE GROCERY BAGS AND TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
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.
NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS.
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.
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY THE COOKING AREA, REAR AREA WHERE THE PORK PRODUCTS ARE PROCESSED. MUST ALSO CLEAN AND SANITIZE AREAS WHERE THE MICE DROPPINGS WERE FOUND.
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
NOTED MISSING LIGHT/MINIMAL LIGHTING INSIDE THE CUSTOMER BATHROOM. INSTRUCTED TO REPLACE THE BULB OR INCREASE THE LIGHTING INSIDE THE BATHROOM..
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, Apr 3, 2026 · Original Source
Complaint
Feb 27, 2025
Pass
6 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SALT, FLOUR, SPICES ETC)
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.
INSTRUCTED TO CLEAN, REPAINT OR REPLACE RUSTY METAL STORAGE RACKS INSIDE THE MEAT WALK-IN COOLER IN REAR PREP/COOKING AREA.
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.
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL HANDSINK, DISHMACHINE, PREP AND STORAGE SHELVES WITH GREASE AND DRIED FOOD DEBRIS IN THE KITCHEN.
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.
EMPLOYEE TOILET ROOM RECEPTACLE IN REAR AREA MUST BE COVERED. INSTRUCTED TO PROVIDE LID/COVER FOR TRASH CAN.
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.
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN FRONT PREP AREA, REAR KITCHEN, REAR STORAGE AREA, REAR COOKING AREA ESPECIALLY BEHIND COOKING EQUIPMENT IN REAR BBQ ROOM WITH EXCESSIVE GREASE ACCUMULATION.
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 MISSING EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES FOR FOOD HANDLING EMPLOYEES ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE PROOF OF COMPLETION OF FOOD HANDLLER TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND REQUIRE COMPLETION FOR NEW HIRES WITHIN 30 DAYS.
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, Feb 27, 2025 · Original Source
Canvass Re-Inspection
Nov 29, 2024
Pass
2 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED LEAKING WATER FROM WATER SUPPLY PIPE IN TWO OF THREE TOILET STALLS IN MEN'S BATHROOM IN HALL. INSTRUCTED MANAGER TO SERVICE LEAKING TOILET AND MAINTAIN IN GOOD REPAIR.
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.
2-102.13 - OBSERVED MISSING EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES FOR FOOD HANDLING EMPLOYEES ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE PROOF OF COMPLETION OF FOOD HANDLLER TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND REQUIRE COMPLETION FOR NEW HIRES WITHIN 30 DAYS.
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, Nov 29, 2024 · Original Source
Canvass
Nov 22, 2024
Fail
7 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO SIGNAGE INSTRUCTING EMPLOYEES TO WASH HANDS AT THE HAND WASHING SINK IN THE BBQ ROOM. INSTRUCTED MANAGER TO PROVIDE APPROPRIATE SIGNAGE AT THE BBQ ROOM HAND SINK.
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 15 MOUSE DROPPINGS ON THE FLOOR UNDER SHELVES IN CORNERS OF DRY STORAGE ROOOM IN REAR OF FACILITY. INSTRUCTED MANAGER TO CLEAN, SANITIZE, AND MAINTAIN AREA FREE OF MOUSE DROPPINGS, AND RECOMMENDED PEST CONTROL SERVICE FACILITY PRIOR TO REINSPECTION. PRIORITY FOUNDATION VIOLATION, 7-38-020(a). CITATION ISSUED.
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 KNIVES STORED IN BETWEEN PREPARATION TABLES AND COOLERS ON PREP LINE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO STORE ALL KNIVES AND UTENSILS IN AN EASILY CLEANABLE LOCATION IN BETWEEN USE.
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.
OBSERVED THE INTERIOR WALLS AND BOTTOM RACK OF THE PATRIOT OVEN AT FRONT OF PREPARATION AREA TO BE HEAVILY SOILED WITH BROKEN AND BURNED FOOD DEBRIS AS WELL AS TRASH. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN INTERIOR OF OVEN FREE OF EXCESSIVE TRASH AND BUILD UP.
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 THREE TOILET ROOMS TO BE WITHOUT A COVERED TRASH CAN: THE TWO (2) EMPLOYEE BATHROOMS IN THE REAR AND THE SINGLE STALL CUSTOMER BATHROOM IN THE HALL. INSTRUCTED MANAGER TO PROVIDE A COVERED TRASH CAN IN EACH SINGLE, UNISEX, OR WOMEN'S BATHROOM.
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 FLOOR IN THE WALK IN MEAT/POULTRY COOLER TO BE HEAVILY SOILED WITH SPILLAGE BUILD UP, AND OBSERVED FLOOR IN DRY STORAGE AREA TO BE HEAVILY SOILED WITH SPILLAGE OF GRAINS AND PLASTIC DEBRIS. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN AREAS FREE OF EXCESSIVE SPILLAGE BUILD UP. OBSERVED THE INTERIOR OF THE MOP SINK TO BE HEAVILY SOILED WITH SPILLAGE AND BUILD UP OF A BLACK SUBSTANCE. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN MOP SINK FREE OF EXCESSIVE BUILD UP.
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 MISSING EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES FOR FOOD HANDLING EMPLOYEES ON SITE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PROVIDE PROOF OF COMPLETION OF FOOD HANDLLER TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND REQUIRE COMPLETION FOR NEW HIRES WITHIN 30 DAYS.
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.