License
May 12, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 12, 2026 · Original Source
Special Event · Chicago, IL
Huntington Bank Pavilion At Northerly Island
1300 S Linn White Dr
Last inspected May 12, 2026 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
Pass
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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 inspectionsCanvass
Aug 22, 2025
Pass w/ Conditions
5 recorded violations
notedCode 6Employee health and hygiene
Official wording
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Inspector’s notes
NOTED EMPLOYEES DRINKING AND SERVING FOOD AT THE KITCHEN PREP AREA OF THE REBEL KOKO. 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.
More about employee hygiene or health policy issuesnotedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NOTED NO HOT RUNNING WATER AT HAND WASH SINKS OF THE CULINARY PREP KITCHEN.TEMPERATURE OF HOT WATER AT THE TIME OF WAS 90F. INSTRUCTED TO HAVE SOAP AND COLD RUNNING WATER AT ALL HAND WASHING SINKS. PRIORITY 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 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
NOTED IMPROPER HOT HOLDING TEMPERATURES AT THE ZISSY PIZZA AND REBEL KOKO PREP AREAS AS FOOLOWS:- CHICKEN 128F AND PIZZA 125F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 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.
More about food kept at an unsafe temperaturenotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
NOTED TEMPERATURE OF SLICED LETTUCE AT THE COLD HOLDING UNIT AT IMPROPER TEMPERATURE OF 44.6F. MANAGER IMMENDIATELY AND VOLUNTARILY DISPOSED OF PRODUCE 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.
More about food kept at an unsafe temperaturenotedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
NOTED NO HOT RUNNING WATER AT 3 COMPARTMENT SINK AT THE CULINARY PREP KITCHEN AND FD2. TEMPERATURE OF HOT RUNNING WATER WAS 92.4F. INSTRUCTED TO HAVE HOT RUNNING WATER AT THE 3 COMPARTMENT SINK WITH TEMPERATURE OF 110F MINIMUM TO PROPERLY WASH, RINSE AND SANITIZE EQUIPMENT. 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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Aug 22, 2025 · Original Source
Canvass
May 27, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 27, 2025 · Original Source
License
May 27, 2025
Pass w/ Conditions
1 recorded violation
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED SOME HAND WASHING SINKS IN THE TOILET ROOMS AO4, ANF F ABOVE 120F. INSTRUCTED TO MAINTAIN ALL HOT WATER UNDER 120F AT ALL TIMES. MANAGER FIX TO BELOW 120F. PRIORITY FOUNDATION. NO CITATION ISSUED 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.
More about handwashing problemsOfficial record from Chicago Department of Public Health, May 27, 2025 · Original Source
License Re-Inspection
May 21, 2024
Pass
1 recorded violation
notedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
Rusted and deteriorated interior surface for stand up cooler in prep pod kitchen. Instructed to 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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, May 21, 2024 · Original Source
License
May 16, 2024
Fail
5 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
Incomplete log book, missing operator state certificate. Instructed to provide Priority foundation violation 7-38-020(C).
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 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
Ice bin too close to customers contamination at several stands/bars, Instructed to proved a food shield. Priority violation 7-38-005.
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 contaminationnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
Rusted and deteriorated interior surface for stand up cooler in prep pod kitchen. Instructed to 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.
More about cleaning or sanitizing problemsnotedCode 50Other
Official wording
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
Inspector’s notes
No hot water available in the frozen drinks trailer where several frozen drinks machine are, hot water is required to wash machines in-place properly.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
Absorbent carpet in food production kitchens, instructed to remove absorbent carpet.
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, May 16, 2024 · Original Source