SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
7 inspections
Canvass
Aug 17, 2026
Pass w/ Conditions
4 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED CHEESE AND BURGER PATTIES HELD AT AN INADEQUATE TEMPERATURE OF 52 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 10 POUNDS OF BEEF PATTIES AND 6 POUNDS OF CHEESE ($30) PRIORITY VIOALTION 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED COOLER WITH AN INADEQUATE AMBIENT AIR TEMPERATURE OF 78 F. INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. COOLER TAGGED. 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 MINERAL BUILD UP ON INTERIOR OF ICE MACHINE. INSTRUCTED MANAGER TO 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.
OBSERVED COPPER PIPE ABOVE 3 COMP SINK WITH A LEAK. INSTRUCTED MANAGER TO REPAIR PIPE.
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.
Official record from Chicago Department of Public Health, Aug 17, 2026 · Original Source
Canvass
Jan 20, 2026
Pass w/ Conditions
4 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED DISH MACHINE PROVIDING A FINAL CHLORINE SANITIZER CONCENTRATION OF 0PPM. INSTRUCTED MANAGER TO ENSURE DISH MACHINE PROVIDES A MINIMUM CHLORINE SANITIZER CONCENTRATION OF 50 PPM. DISH MACHINE SERVICED BY FOOD EMPLOYEE. 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 LEAK FROM FAUCET OF 3 COMPARTMENT SINK. INSTRUCTED MNAGER TO SERVICE 3 COMPARTMENT SINK AND MAINTAIN IT 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 DEBRIS AND SOIL BUILD UP ON FLOOR AROUND AND UNDERNEATH EQUIPMENT IN BAR AREA AND IN STORAGE AREA. INSTRUCTED MANAGER TO 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.
SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
Inspector’s notes
OBSERVED NO SUMMARY REPORT POSTED. INSTRUCTED MANAGER TO ENSURE THE MOST RECENT SUMMARY REPORT IS POSTED IN AN AREA VISIBLE TO ALL DINERS. PRIORITY FOUNDATION VIOLATION 7-42-010(B) CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, Jan 20, 2026 · Original Source
Canvass
Oct 9, 2025
Pass w/ Conditions
3 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED SLIGHT BUILD UP INSIDE ICE MACHINE UPPER PORTION. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE 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.
OBSERVED FOOD BUILD UP ON LOWER SIDE OF DISHMACHINE DRAIN BOARDS. INSTRUCTED MANAGER MUST 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.
OBSERVED FOOD/DIRT BUILD UP ON WALLS UNDER/BEHIND DISHMACHINE DRAINBOARDS. MUST CLEAN WALLS 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.
NOTED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
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, Mar 18, 2025 · Original Source
Canvass
Mar 17, 2025
Fail
4 recorded violations
notedCode 8Handwashing
Official wording
HANDS CLEAN & PROPERLY WASHED
Inspector’s notes
NOTED EMPLOYEE WHILE WEARING GLOVES AND PREPPING AT THE KITCHEN, WENT THE THE WALK IN COOLER AND OPENED THE DOOR WITH GLOVES ON, CAME BACK TO THE KICHEN AND CONTINUED TO THE FRONT PREP AREA AND FINALLY BACK TO THE KITCHEN AND CONTINUED PREPPING FOOD ALL WITHOUT CHANGING GLOVES OR WASHING HANDS. DISCUSSED WITH MANAGEMENT THE HAND WASHING POLICY THAT ENCLUDES WHEN TO WASH HANDS AND WHEN CHANGE GLOVES. PRIORITY VIOLATION#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 HAND WASH SINK OF THE DISH WASHING AREA. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS.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.
NOTED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
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.
8-404.13(B:4) NOTED THE FOLLOWING CORE VIOLATIONS 39, 41, 56 WITH THE RULES NUMBERS BELOW FROM INSPECTION #2605378 DATED 10/25/2024 NOT CORRECTED:- -39)3-307.FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR. 4-901.12: NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE. 6-501.14: NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS. INSTRUCTED MANAGEMENT THAT ALL THE ABOVE VIOLATIONS MUST BE CORRECTED. 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.
Official record from Chicago Department of Public Health, Mar 17, 2025 · Original Source
Canvass
Oct 25, 2024
Pass w/ Conditions
6 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS ON SHELF AT THE KITCHEN PREP AREA TO BE IMPROPER:-CHICKEN 59.5F, GRILLED GREEN PEPPER 45F, EGGS 73.9F, CHEESE 58.3F/58.6F, CHICKEN 74.3F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 28 LBS OF PRODUCTS WORTH $230.00 THROUGH DENATURING PROCESS. 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.
NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS ON SHELVES AT THE PREP AREA NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN FREEZERS. 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 DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
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, Oct 25, 2024 · Original Source
Complaint
Apr 11, 2024
Pass w/ Conditions
8 recorded violations
notedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
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.
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS WARMING ON STOVE TO BE IMPROPER:-HAMBURGER 119F, CHICKEN 120F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 19 LBS OF PRODUCTS WORTH $150.00 THROUGH DENATURING PROCESS. 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.
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS ON SHELF TO BE IMPROPER:-PANCAKE MIX 47.5F, CHEESE 47.8F/52F.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF LBS OF PRODUCTS WORTH $(SEE ABOVE VIOLATION FOR INVENTORY) THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED. CONSOLIDATED WITH THE ABOVE VIOLATION.
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.
NOTED A CHICKEN IN A BOWL AT THE 3 COMPARTMENT SINK ON ICE THAWING. DISCUSSED WITH MANAGEMENT THE DIFFERENT METHODS OF DEFROSTING FOOD:- EITHER UNDER COLD RUNNING WATER OF INSIDE THE REFRIGERATION UNIT. PRODUCT WAS STILL AT RIGHT TEMPERATURE.
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.
NOTED CARDBOARD BOXES USED TO LINE SHELVES AT THE STORAGE AREA OF M27. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
NOTED PREMISE USING A HIGH-TEMPERATURE WARE WASHING MACHINE WITH GAUGE READING 170F FOR FINAL RINSE; HOWEVER NOTED IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR TO READ 165F. PRIORITY FOUNDATION VIOLATION#7-38-005. CITATION ISSUED TODAY.
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 HEAVY DIRT AND DUSTY FANS AT THE SERVICE COOLER VENTILATION UNIT, FANS INSIDE WALK IN COOLER AT THE PREP AREA AND WALLS BY THE STOVE OF THE HUB 51 PREP AREA. INSTRUCTED TO 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.
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
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.