More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
7 inspections
Canvass
Apr 9, 2026
Pass
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED SOAP DISPENSORS AT DUMP SINK IN REAR BAR AND AT 2 COMPARTMENT SINK IN FIRST FLOOR PREP AREA. INSTRUCTED TO REMOVE AND MAINTAIN HANDWASHING AIDS ONLY AT HANDWASHING SINKS.
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 TORN GASKET ON INTERIOR OF BASEMENT WALK-IN COOLER USED TO STORE PROTEINS. INSTRUCTED TO REPAIR OR REPLACE 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 SLIGHT LEAK AT PIPE UNDERNEATH 3 COMPARTMENT SINK LOCATED IN BASEMENT DISH AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
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.
OBSERVED CERTIFIED MANAGER ON DUTY AT TIME OF INSPECTION WITHOUT ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES MUST HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
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, Apr 9, 2026 · Original Source
Non-Inspection
Feb 26, 2026
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Feb 26, 2026 · Original Source
Canvass
Feb 24, 2025
Pass w/ Conditions
6 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN BOTH BARS, DISHWASHING AREA AND BASEMENT PREP AREA. INSTRUCTED TO POST HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS.
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 LOW TEMPERATURE DISH MACHINE IMPROPERLY SANTIZING AT A CONCENTRATION OF 0PPM CHLORINE. CORRECTED ON SITE LOW TEMPERATURE DISH MACHINE REPAIRED BEFORE CONCLUSION OF INSPECTION, SANITIZING PROPERLY AT A CONCENTRATION OF 50PPM CHLORINE AFTER REPAIR. PRIORITY VIOLATION 7-38-025 CITATION ISSUED
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 NONSMOOTH BUMPY RUBBER INTERIOR OF NOZZLE HOLDERS IN FRONT AND REAR BARS. INSTRUCTED TO REPLACE RUBBER NOZZLE HOLDERS IN SAID AREAS NONFOOD CONTACT SURFACES SHALL BE SMOOTH FOR EASE OF CLEANABILITY. OBSERVED BOXES STORED ON FLOOR IN WALKIN LIQUOR COOLER. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY. OBSERVED RUST ON BLACK SHELVING UNIT IN DISHWASHING AREA. INSTRUCTED TO REMOVE RUST FROM BLACK SHELVING UNIT IN DISHWASHING AREA, NONFOOD CONTACT SURFACES SHALL BE SMOOTH FOR EASE OF CLEANABILITY.
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 LEAKING FAUCET OF TWO COMPARTMENT SINK IN BASEMENT PREP AREA. INSTRUCTED TO REPAIR LEAKING FAUCET OF TWO COMPARTMENT SINK IN BASEMENT PREP AREA AND MAINTAIN.
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.
OBSERVED DAMAGED OR MISSING FLOOR TILES IN REAR BAR ON OR NEAR STAIRS. OBSERVED DAMAGED TILES ON RAISED TILED AREA LEADING INTO DISHWASHING AREA. INSTRUCTED TO SMOOTHLY REPAIR OR REPLACE DAMAGED FLOOR TILES IN SAID AREA IN REAR BAR AND BASEMENT DISHWASHING AREA. OBSERVED RUSTED AND NON SMOOTH AREAS OF WALKIN COOLER FLOORS IN BASEMENT(NEAR WALKIN FREEZER). INSTRUCTED TO SMOOTHLY REPAIR FLOORS OF BOTH WALKIN COOLERS IN BASEMENT(NEAR WALKIN FREEZER)FOR EASE OF CLEANABILITY.
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 NON WORKING LIGHT IN HOOD IN FIRST FLOOR PREP AREA. INSTRUCTED TO REPLACE OR REPAIR NONWORKING LIGHT IN HOOD IN FIRST FLOOR PREP AREA 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.
4-101.19: OBSERVED NONSMOOTH RUBBER INTERIOR OF NOZZLE HOLDERS IN FRONT WESTSIDE BAR. INSTRUCTED TO REPLACE RUBBER NOZZLE HOLDER NONFOOD CONTACT SURFACES SHALL BE SMOOTH FOR EASE OF CLEANABILITY. OBSERVED BOXES STORED ON FLOOR IN SOUTHSIDE REAR DRY STORAGE. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
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 15, 2024 · Original Source
Canvass
Apr 8, 2024
Pass w/ Conditions
7 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED COLD TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 46.9-48.6F(PORK SAUSAGE 46.9F, BACON 48.0F AND SALSA 48.6F). INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $25 WEIGHING 4LBS. 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.
OBSERVED CARDBOARD USED AS SHELF LINER IN BASEMENT DRY STORAGE AND ALUMINUM FOIL USED AS LINER ON BACK OF OVEN. INSTRUCTED TO REMOVE CARDBOARD AND ALUMINUM FOIL LINERS NONFOOD CONTACT SURFACES SHALL BE CORROSION RESISTANT, NONABSORBENT AND SMOOTH FOR EASE OF CLEANABILITY. OBSERVED NONSMOOTH RUBBER INTERIOR OF NOZZLE HOLDERS IN FRONT WESTSIDE BAR. INSTRUCTED TO REPLACE RUBBER NOZZLE HOLDER NONFOOD CONTACT SURFACES SHALL BE SMOOTH FOR EASE OF CLEANABILITY. OBSERVED BOXES STORED ON FLOOR IN SOUTHSIDE REAR DRY STORAGE. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
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 DUST ON FILTERS IN HOOD IN BASEMENT. INSTRUCTED TO CLEAN FILTERS IN HOOD IN BASEMENT ABOVE COOKING EQUIPMENT. OBSERVED DUST ON CEILING VENT COVER IN BACK BAR IN AREA NEAR ICE BIN AND OPEN AREA BETWEEN BAR AND KITCHEN. INSTRUCTED TO CLEAN CEILING VENT COVER.
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 ONE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER WITH NO ALLERGEN TRAINING. INSTRUCTED ALL EMPLOYEES WITH CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER CERTIFICATION MUST PROVIDE PROOF OF ALLERGEN TRAINING.
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.
OBSERVED DAMAGED OR MISSING FLOOR TILES IN BASEMENT DISHWASHING AREA IN FRONT OF THREE COMPARTMENT SINK NEAR LONG FLOOR DRAIN. INSTRUCTED TO REPAIR OR REPLACE DAMAGED FLOOR TILES IN SAID AREA IN BASEMENT DISHWASHING 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.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED NO DISCLOSURE ON MENU STATING ANIMAL DERIVED FOOD WITH AN ASTERISK IS COOKED TO ORDER. CORRECTED ON SITE DISCLOSURE ADDED TO MENU STATING ANIMAL DERIVED FOOD WITH AN ASTERISK IS COOKED TO ORDER BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 NO 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED UPRIGHT TWO DOOR COLD HOLDING UNIT USED TO HOLD COLD TCS FOODS AT AN IMPROPER AMBIENT TEMPERATURE OF 48.7F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON UPRIGHT TWO DOOR COLD HOLDING UNIT. 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.