Complaint Re-Inspection
Jun 20, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jun 20, 2025 · Original Source
Restaurant · Chicago, IL
House Of Biryani
2306 W Devon Ave
Last inspected Jun 20, 2025 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsComplaint
Jun 12, 2025
Fail
3 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED 2 LIVE ROACHES ON WALL AT DISHWASH AREA. MUST REMOVE ROACH ACTIVITY BY DATE OF REINSPECTION. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. 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.
More about signs of rodents or insectsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED GREASE BUILD UP AND FOOD DEBRIS ON SURFACES OF ALL COOKING EQUIPMENT IN REAR PREP AREA. INSTRUCTED MANAGEMENT TO DETAIL 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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED PREP AREA BUILD UP OF FOOD DEBRIS, DIRT, AND GRIME ON WALLS, FLOORS, CEILING, AND FANS IN WALK-IN COOLER. INSTRUCTED TO DETAIL 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 problemsOfficial record from Chicago Department of Public Health, Jun 12, 2025 · Original Source
Canvass Re-Inspection
Apr 24, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Apr 24, 2025 · Original Source
Canvass
Apr 16, 2025
Fail
6 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED 1/4 INCH GAP AT FRONT ENTRANCE DOOR SWEEP. MUST RODENT PROOF SAID DOOR.
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.
More about signs of rodents or insectsnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
3-DOOR STAND UP REACH IN COOLER DOOR RUBBER GASKETS NOT TIGHT FITTED. INSTRUCTED MANAGER SAID COOLER DOOR RUBBER GASKETS MUST BE TIGHT FITTED.
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 problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED FOOD SPILLS INSIDE MICROWAVES. MUST CLEAN INTERIOR OF MICROWAVES 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 problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
DISHWASH HANDWASH SINK COLD WATER HANDLE STRIPPED AND PREP AREA HANDWASH SINK DRAIN PIPE LEAKING. MUST REPAIR AND MAINTAIN HANDWASH SINKS.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 54Facility maintenance
Official wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
OUTSIDE GREASE CONTAINER NOT MAINTAINED, OBSERVED ACCUMULATED FOOD DEBRIS ON ALLEY FLOOR AROUND GREASE CONTAINER AND FOOD BUILD UP ON EXTERIOR OF GREASE CONTAINER. MUST CLEAN EXTERIOR OF ALLEY GREASE CONTAINER AND ALLEY FLOOR AROUND GREASE CONTAINER BY DATE OF REINSPECTION. PRIORITY FOUNDATION 7-38-020(B).
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 issuesnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED ACCUMULATED FOOD/GREASE BUILD UP ON VENTILATION HOOD. MUST CLEAN VENTILATION HOOD 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 issuesOfficial record from Chicago Department of Public Health, Apr 16, 2025 · Original Source
Short Form Complaint
Oct 31, 2024
Pass w/ Conditions
7 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK IN REAR PREP AREA AND IN FRONT BY THE MEN'S WASHROOM.
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.
More about handwashing problemsnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
FOUND COOKED TCS FOODS BIRYANI RICE IN A LARGE PAN AT IMPROPER OF 77.9F TO 78.6F DURING STORAGE INSIDE THE WALK-IN COOLER. MANAGER STATED RICE WAS COOKED A DAY BEFORE (10-31-24,AT 1:00AM),NO TIME AND TEMPERATURE PROVIDED WITH PRODUCT. ALSO FOUND INSIDE TWO POTS WITH WATER STORED ON FLOOR IN THE KITCHEN, FISH AT TEMP OF 79.8F TO 80.1F. TOTAL VALUE $270, TOTAL WEIGHT 40 LBS. FOOD DISACRDED AND DENATURED . PRIORITY VIOLATION 7-38-005 CITATION ISSUED - COS
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 temperaturenotedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
INSTRUCTED TO PROVIDE THERMOMETER VISBLE INSIDE ALL COOLERS INCLUDING INSIDE THE WALK-IN COOLER
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 issuesnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS, SIDES OF ALL COOKING EQUIPMENT AND STORAGE RACKS WITH GREASE ACCUMULATION IN THE KITCHEN PREP AREA. --------MUST DETAIL CLEAN AND MAINTAIN EXTERIOR SURFACES OF ALL FOOD STORAGE CONTAINERS IN THE KITCHEN PREP AND STORAGE ARREA. -----INSTRUCTED TO DETAIL CLEAN AND MAINTAIN EXTERIOR TOP OF GREASE BOX WITH EXCESSIVE GREASE ACCUMULATION UNDERNEATH THE 3 COMPARTMENT SINK.
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 problemsnotedCode 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
TOILET ROOM RECEPTACLE MUST BE COVERED INSIDE EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE COVER/LID FOR TRASH BIN.
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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AND WALLS WITH DRIED FOOD SPILLAGE AROUND KITCHEN PREP AND STORAGE 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.
More about cleaning or sanitizing problemsnotedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
FOOD HANDLERS WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ALL FOOD HANDLERS THAT DO NOT HAVE CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE SHALL COMPLETE AN APPROVED FOOD HANDLER TRAINING PROGRAM.
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 issuesOfficial record from Chicago Department of Public Health, Oct 31, 2024 · Original Source
Complaint
Oct 15, 2024
Pass w/ Conditions
12 recorded violations
notedCode 3Permits, training, and postings
Official wording
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
NO EMPLOYEE HEALTH POLICY/VERIFICATION AVAILABLE THAT EACH FOOD EMPLOYEE HAS BEEN INFORMED OF THEIR RESPONSIBILITY TO REPORT INFORMATION ABOUT THEIR HEALTH AND ACTIVITIES AS THEY RELATE TO DISEASE TRANSMISSIBLE THROUGH FOOD. MUST PROVIDE AND MAINTAIN VERIFICATION FOR EACH FOOD EMPLOYEE . PRIORITY FOUNDATION VIOLATION 7-38-010 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 issuesnotedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
FOUND HAND WASHING SINK IN THE KITCHEN PREP AREA NOT ACCESSIBLE FOR USE. SINK BEING USED AS STORAGE FOR PLASTIC CONTAINERS UNABLE FOR THE EMPLOYEE TO WASH HANDS. INSTRUCTED MANAGER, ALL HANDSINK MUST BE ACCESSIBLE AT ALL TIMES (MANAGER REMOVE ALL PLASTIC CONTAINERS). PRIORITY FOUNDATION VIOLATION 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.
More about handwashing problemsnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
FOUND (TCS FOODS) COOKED BIRYANI RICE AT IMPROPER INTERNAL TEMPERATURE REQUIREMENT OF 78.3F DURING STORAGE INSIDE THE WALK-IN COOLER (AIR TEMPERATURE OF 36.2F) MANAGER STARES RICE WAS COOKED A DAY BEFORE (10-14-24). INSTRUCTED PERSON IN CHARGE, TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. MANAGEMENT DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $120.00, TOTAL WEIGHT 20 LBS. 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 temperaturenotedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
INSTRUCTED TO PROVIDE THERMOMETER VISBLE INSIDE ALL COOLERS INCLUDING INSIDE THE WALK-IN COOLER
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 issuesnotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
INSTRUCTED TO PROPERLY LABEL ALL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, SALT, PEPPER, CUMMIN 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.
More about food source, dating, or labeling problemsnotedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
INSTRUCTED TO REMOVE GLUE BOARDS WITH DEAD INSECTS BEHIND THE COOLING EQUIPMENT IN THE KITCHEN PREP AREA.
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.
More about signs of rodents or insectsnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
INSTRUCTED NOT TO USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE KITCHEN PREP AREA FOR EASY ACCESS ON CLEANING.
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 problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL COOLERS, SIDES OF ALL COOKING EQUIPMENT AND STORAGE RACKS WITH GREASE ACCUMULATION IN THE KITCHEN PREP AREA. --------MUST DETAIL CLEAN AND MAINTAIN EXTERIOR SURFACES OF ALL FOOD STORAGE CONTAINERS IN THE KITCHEN PREP AND STORAGE ARREA. -----INSTRUCTED TO DETAIL CLEAN AND MAINTAIN EXTERIOR TOP OF GREASE BOX WITH EXCESSIVE GREASE ACCUMULATION UNDERNEATH THE 3 COMPARTMENT SINK.
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 problemsnotedCode 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
TOILET ROOM RECEPTACLE MUST BE COVERED INSIDE EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE COVER/LID FOR TRASH BIN.
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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AND WALLS WITH DRIED FOOD SPILLAGE AROUND KITCHEN PREP AND STORAGE 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.
More about cleaning or sanitizing problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
INSTRUCTED TO REPLACE NON WORKING AND FLICKERING LIGHTBULBS ABOVE KITCHEN PREP AREA.
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 issuesnotedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
FOOD HANDLERS WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ALL FOOD HANDLERS THAT DO NOT HAVE CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE SHALL COMPLETE AN APPROVED FOOD HANDLER TRAINING PROGRAM.
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 issuesOfficial record from Chicago Department of Public Health, Oct 15, 2024 · Original Source