Canvass
Nov 6, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Nov 6, 2025 · Original Source
Restaurant · Chicago, IL
Illinois Institute Of Technology
3201 S State St
Last inspected Nov 6, 2025 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Illinois Institute Of Technology has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
8 inspectionsNon-Inspection
Dec 17, 2024
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Dec 17, 2024 · Original Source
Canvass
Nov 12, 2024
Pass
1 recorded violation
notedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE DRY STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY 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 problemsOfficial record from Chicago Department of Public Health, Nov 12, 2024 · Original Source
Canvass Re-Inspection
Sep 13, 2024
Pass
3 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(C): 4-601.11(C): OBSERVED DEBRIS INSIDE OF THE CONDENSOR BOX NEXT TO THE FRONT SERVING STATION IN THE NORTH PREP STATION. 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.
More about cleaning or sanitizing problemsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-307.11: OBSERVED METAL BOWLS, STORED INSIDE THREE BULK CONTAINERS WITH CUT FRUITS STORED INSIDE THE WALK-IN COOLER. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANSFER FOOD ITEMS AND MAINTAIN, IN ORDER TO PREVENT POSSIBLE CONTAMINATION.
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 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-201.11: OBSERVED THE LOWER WALL COVEN NEXT TO THE TILT POT IN THE REAR FOOD PREP AREA DAMAGED AND CREATING AN OPENING FOR INSECTS. INSTRUCTED TO SEAL, MAKE SMOOTH AND EASILY CLEANABLE 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, Sep 13, 2024 · Original Source
Canvass Re-Inspection
Aug 21, 2024
Fail
4 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-307.11: OBSERVED METAL BOWLS, STORED INSIDE THREE BULK CONTAINERS WITH CUT FRUITS STORED INSIDE THE WALK-IN COOLER. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANSFER FOOD ITEMS AND MAINTAIN, IN ORDER TO PREVENT POSSIBLE CONTAMINATION.
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 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(C): OBSERVED DEBRIS INSIDE OF THE CONDENSOR BOX NEXT TO THE FRONT SERVING STATION IN THE NORTH PREP STATION. 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.
More about cleaning or sanitizing problemsnotedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
4-204.115: OBSERVED THE DISHWASHING MACHINE FINAL RINSE TEMPERATURE GAUAGE NOT WORKING ADEQUATELY. THE FINAL RINSE REACHED 104.0F, HOWEVER THE SURFACE TEMPERATURE REACHED 160.0F AT THE TIME OF THE INSPECTION. INSTRUCTED TO REPAIR MENTIONED TEMPERATURE GAUAGE, SO THAT THE FINAL RINSE DISPLAYS 180.0F. PRIORITY FOUNDATION 7-38-005, 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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-201.11: OBSERVED THE LOWER WALL COVEN NEXT TO THE TILT POT IN THE REAR FOOD PREP AREA DAMAGED AND CREATING AN OPENING FOR INSECTS. INSTRUCTED TO SEAL, MAKE SMOOTH AND EASILY CLEANABLE 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, Aug 21, 2024 · Original Source
Canvass
Aug 19, 2024
Fail
6 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HOT RUNNING WATER AT THE HANDWASHING SINK IN THE GRILL PREP AREA AND IN THE WOMEN AND MEN'S TOILET ROOM ON THE SAME FLOOR AS THE COMMON FOOD PREP AREA. TEMPERATURE OF WATER IN THE GRILL PREP STATION WAS 70.0F AND THE TEMPERATURES RANGED 74.0F-77.0F IN THE TOILET ROOMS AT THE TIME OF INSPECTION. MANAGER WAS INSTRUCTED TO HAVE ALL FOOD HANDLERS IN THE GRILL PREP AREA WASH THEIR HANDS IN THE NEAR BY PASTA PREP AREA, UNTIL HANDWASHING SINK MEETS COMPLAINCE. ALSO, INSTRUCTED TO HAVE HOT (100.0F) AND COLD RUNNING WATER AT ALL HANDWASHING SINKS AT ALL TIMES. 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 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED DEBRIS INSIDE OF THE CONDENSOR BOX NEXT TO THE FRONT SERVING STATION IN THE NORTH PREP STATION. 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.
More about cleaning or sanitizing problemsnotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED A COLD HOLDING UNIT BEHIND THE PASTA PREP AREA FOUND AT 55.0F. THE UNIT HAD NON TCS FOODS STORED INSIDE, AT THE TIME OF THE INSPECTION. INSTRUCTED TO HAVE ALL COLD HOLDING UNITS REACH AND MAINTAIN 41.0F OR BELOW AT ALL TIMES. UNIT WAS TAGGED, PLEASE REVIEW COMMENTS FOR TAG REMOVAL PROCESS. PRIORITY VIOLATION 7-38-005, NO CITATION ISSUSED
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 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED METAL BOWLS, STORED INSIDE THREE BULK CONTAINERS WITH CUT FRUITS STORED INSIDE THE WALK-IN COOLER. INSTRUCTED TO USE UTENSILS WITH HANDLES TO TRANSFER FOOD ITEMS AND MAINTAIN, IN ORDER TO PREVENT POSSIBLE CONTAMINATION.
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 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED THE DISHWASHING MACHINE FINAL RINSE TEMPERATURE GAUAGE NOT WORKING ADEQUATELY. THE FINAL RINSE REACHED 104.0F, HOWEVER THE SURFACE TEMPERATURE REACHED 160.0F AT THE TIME OF THE INSPECTION. INSTRUCTED TO REPAIR MENTIONED TEMPERATURE GAUAGE, SO THAT THE FINAL RINSE DISPLAYS 180.0F. PRIORITY FOUNDATION 7-38-005, 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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED THE LOWER WALL COVEN NEXT TO THE TILT POT IN THE REAR FOOD PREP AREA DAMAGED AND CREATING AN OPENING FOR INSECTS. INSTRUCTED TO SEAL, MAKE SMOOTH AND EASILY CLEANABLE 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, Aug 19, 2024 · Original Source
Non-Inspection
May 15, 2024
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 15, 2024 · Original Source
Complaint
Oct 13, 2023
Pass w/ Conditions
2 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED TCS FOOD TUNA AT IMPROPER COLD HOLDING TEMPERATURE OF 50F. INSTRUCTED PERSON IN CHARGE THAT ALL COLD HELD TCS FOODS MUST BE AT 41F AND BELOW. MANAGER VOLUNTARILY DISCARDED AND DENATURED 3LBS OF TUNA AT A COST OF $25. 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 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED BUILD UP OF GRIME IN CORNERS ON FLOORS IN KITCHEN PREP AREA. INSTRUCTED PERSON IN CHARGE 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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Oct 13, 2023 · Original Source