ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspections
Canvass Re-Inspection
Aug 4, 2026
Pass
2 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(C) OBSERVED PREP TABLE SHELVING IN FRONT PREP AREA AS WELL AS EQUIPMENT STORED UNDER SHELF IN BEVERAGE STATION IN NEED OF CLEANING. INSTRUCTED TO REMOVE FOOD DEBRIS CLEAN AND SANITIZ
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
6-304.11 OBSERVED VENTS ABOVE PREP TABLES WITH ACCUMULATED DIRT AND DUST DEBRIS IN PREP. INSTRUCTED TO CLEAN AND SANITIZE
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, Aug 4, 2026 · Original Source
Canvass
Jul 14, 2026
Pass w/ Conditions
4 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBERVED THE FOLLOWING TCS FOODS @ IMPROPER TEMPERATURES DURING TIME OF INSPECTION. APPROXIMATELY 8 LBS PASTA NOODLE, 10 LBS PESTO, 3 LBS MUSHROOM, 1 LB LEAFY GREENS. NOTED TEMPERATURES OF SAID FOOD RANGED BETWEEN 49-53F. INSTRUCTED TO HOLD ALL COLD TCS FOODS @41F AND BELOW AND MAINTAIN. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED. PIC VOLUNTARILY DISCARDED AND DENTURED FOOD ITEMS AT THIS TIME.
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 PREP COOLER WITH COLD HOLD ATTACHED LOCATED IN PREP AREA AT IMPROPER TEMPERATURES DURING TIME OF INSPECTION (50F) WHILE STORING TCS FOODS (PASTA NOODLES, MUSHROOM, PESTO). INSTRUCTED TO DISCONTINUE USE OF COOLER, REPAIR AND MAINTAIN TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED. UNIT TAGGED AND HELD FOR INSPECTION.
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 PREP TABLE SHELVING IN FRONT PREP AREA AS WELL AS EQUIPMENT STORED UNDER SHELF IN BEVERAGE STATION IN NEED OF CLEANING. INSTRUCTED TO REMOVE FOOD DEBRIS CLEAN AND SANITIZE.
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 VENTS ABOVE PREP TABLES WITH ACCUMULATED DIRT AND DUST DEBRIS IN PREP. INSTRUCTED TO CLEAN AND SANITIZE
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, Jul 14, 2026 · Original Source
Complaint
Sep 25, 2025
Pass
1 recorded violation
notedCode 6Employee health and hygiene
Official wording
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Inspector’s notes
Observed employee eating in kitchen food production area, instructed not to eat in kitchen.
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.
Official record from Chicago Department of Public Health, Sep 25, 2025 · Original Source
Canvass Re-Inspection
Aug 19, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Aug 19, 2025 · Original Source
Canvass
Aug 12, 2025
Fail
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NO hand wash sink at rear dish washing area. instructed to install. Priority foundation violation 7-38-03-(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.
Found 3 containers of Cooked chicken in prep cooler with no discard date. Instructed to date. Priority foundation violation. 7-38-005.
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.
Food handlers missing hair restraints. instructed to wear.
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.
Official record from Chicago Department of Public Health, Aug 12, 2025 · Original Source
Canvass
Oct 25, 2024
Pass w/ Conditions
2 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED THE EXPOSED HAND WASHING SINK IN THE DISHWASHING AREA NOT ACCESSIBLE FOR USE. OBSERVED DIRTY GLASSES AND A WIRE STRAINER PLACED INSIDE OF THE SINK BASIN. MANAGEMENT INSTRUCTED THAT THE HAND WASHING SINK IS FOR HAND WASHING ONLY AND NO EQUIPMENT CAN BE PLACED INSIDE THE HAND WASHING SINK. 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.
OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF 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.
Official record from Chicago Department of Public Health, Oct 25, 2024 · Original Source
Canvass Re-Inspection
Dec 7, 2023
Pass
3 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED OATMEAL AND BREAD CRUMBS OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.
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.
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
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 THE NEED TO DETAIL CLEAN FLOORS IN THE KITCHEN, PREP AREAS, BEHIND THE FRONT COUNTER, AND UNDER/AROUND ALL HEAVY EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS AND/OR GREASE. MAINTAIN AT ALL TIMES
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, Dec 7, 2023 · Original Source
Canvass
Nov 30, 2023
Fail
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HANDWASHING SINKS INACCESSIBLE AT THE PREP AREA IN OPERABLE DUE TO IT BEING DISCONNECTED DUE TO LEAKING WHEN IN USE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN. 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.
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
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 THE NEED TO DETAIL CLEAN FLOORS IN THE KITCHEN, PREP AREAS, BEHIND THE FRONT COUNTER, AND UNDER/AROUND ALL HEAVY EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS AND/OR GREASE. MAINTAIN AT ALL TIMES
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 EXCESSIVE BLACK SLIMY SUBSTANCE BUILD UP ON INSIDE INTERIOR PANEL OF ICE MACHINE AND DRIPPING ONTO ICE FOR HUMAN CONSUMPTION. MUST REMOVE BUILD UP, CLEAN, AND SANITIZE. PRIORITY FOUNDATION 7-38-005
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 OATMEAL AND BREAD CRUMBS OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.
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.