More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Canvass
May 11, 2026
Pass
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
6-301.14 OBSERVED NO HANDWASHING SIGN AT MULTIPLE HANDWASHING SINKS LOCATED IN THE FOOD PREP AND DISHWASHING AREAS. INSTRUCTED TO PROVIDE AT ALL TIMES.
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.
4-602.11 OBSERVED A SLIGHT PINKISH SUBSTANCE INSIDE OF THE ICE MACHINE ON THE PANEL. INSTRUCTED TO 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.
5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE EMPLOYEE'S WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE 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.
6-501.12 OBSERVED SOME MINOR DIRT DEBRIS ON THE FLOORS IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN.
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, May 11, 2026 · Original Source
Canvass
Mar 6, 2025
Pass
3 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
INSTRUCTED TO CLEAN THE FOLLOWING AND MAINTAIN: EXTERIOR SURFACES OF COOKING EQUIPMENT (FRYER/GRILL) ON FRONT LINE AND IN KITCHEN, CAN OPENER BLADE AND INTERIOR OF ICE MACINE (CORRECTED ON SITE).
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.
CLEAN FLOOR UNDER COOKING EQUIPMENT IN BOTH PREP AREAS. CLEAN FLOOR UNDER FRONT LINE WHERE SODA MACHINE LOCATED.
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
INSTRUCTED TO CLEAN THE VENTS IN THE HOODED AREA ABOVE THE FRYER AND GRILL ON THE FRONT LINE.
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, Mar 6, 2025 · Original Source
Canvass
Jan 11, 2024
Pass
1 recorded violation
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED THE EXTERIOR SURFACES OF THE FRYER AND STOVE IN THE MIDDLE COOKING AREA IN NEED OF CLEANING; INSTRUCTED TO CLEAN EQUIPMENT WHERE NEEDED. COS.
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, Jan 11, 2024 · Original Source
Canvass
Nov 22, 2023
Fail
12 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND WASHING SINKS IN DISH MACHINE,REAR PREP AND 3- COMPARTMENT SINK AREA MUST INSTALL A HAND SINK WITH HOT & COLD RUNNING WTAER AND MAINTAIN.(PRIORITY FOUNDATION 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 HANDLERS NOT WASHING HANDS AFTER EVERY POSSIBLE CONTAMINATION SUCH AS A MALE EMPLOYEE WIPING DOWN PREP TABLE WITH A SOILED TOWEL AND REMOVED PLASTIC GLOVES FROM HAND AND THEN PLACED RAW CHICKEN ON TO A PAN TO BE COOKED.ANOTHER MALE EMPLOYEE HAD ON PLASTIC GLOVES PULLED GARBAGE CAN NEAR 2- COMPARTMENT SINK REMOVED THE ONE GLOVE FROM HAND AND THEN PICKED UP KNIFE TO CUT OPEN A BAG OF RAW BEEF .FEMALE EMPLOYEE HAD WALKED AROUND PREMISES WITH PLASTIC GLOVES MOVING PANS AND OTHER ITEMS AND THEN CAME BACK TO FINISH PREPPING HER PEPPERS AND ONIONS WITH OUT CHANGING GLOVES AND WASHING HANDS.MANAGER HAD ALL EMPLOYEES TO WASH HANDS DURING INSPECTION.(PRIORITY 7-38-010)(CITATION ISSUED)(COS)
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 IMPROPER TEMPERATURES OF TCS READY TO EAT COOKED FOODS SUCH AS 1LB.COOKED PATTY SAUSAGES 128.1F-128.7F.2LBS. COOKED CHICKEN SAUSAGE 112.4F-114.3F. ON HOT HOLDING LINE 4LBS. COOKED PASTA 90.3F.ON PREP TABLE PRODUCT WAS DISCARDED BY MANAGER MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX.8LBS. $27.(COS)(PRIORITY 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 IMPROPER TEMPERATURE OF FRONT LINE HOT HOLDING CABINET AT 118.7F WITH TCS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT ONCE REPAIRED EMAIL :FOOD@CITYOFCHICAGO.ORG.MUST HAVE HOT HOLDING UNIT AT 135.0F OR ABOVE. (COS)(PRIORITY 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 WIPING CLOTHS STORED ON PREP TABLES THROUGHOUT PREP AREAS MUST STORE IN A SANITIZING SOLUTION.
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.
MUST REPAIR OR REPLACE MISSING HANDLES ON TRAY LINE HOT HOLDING LIDS,WORN DOOR GASKETS ON FRONT LINE HOT HOLDING CABINET,TRAY LINE COOLER,WALK IN COOLER #3.
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 NO COVERED GARBAGE CAN IN WOMEN'S TOILET ROOM STALL MUST PROVIDE 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.
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(CITATION ISSUED)
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.
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM ALL INTERIOR AND EXTERIOR OF PREP TABLES, FRYER CABINETS,WHEEL BASES, COUNTER TOPS,STEAM TABLES, ROLLING CARTS,TRAY CARTS INSIDE OF REACH IN COOLERS & WALK IN COOLER,GRILL ,KETTLES, FLOOR MIXER,INTERIOR PANEL OF ICE MACHINE.
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.
MUST REPAIR OR REPLACE MISSING AND DAMAGED FLOOR TILES IN DINING AREA, FRONT SERVING LINE, REAR PREP AREAS,BROKEN CONCRETE FLOOR IN WALK IN FREEZER & WALK IN COOLER #1, MISSING WALL TILES NEAR 3- COMPARTMENT SINK,LOOSE WALL TILES UNDERNEATH SCRAPE SINK,LOOSE WALL PANEL IN WALK IN COOLER #3. WALLS IN POOR REPAIR IN PAPER GOODS STORAGE AREA.MUST GROUT FLOOR IN FRONT OF KETTLES.
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
MUST REPAIR OR REPLACE CRACKED LIGHT SHIELDS THROUGHOUT PREP AND DISH WASHING AREAS.
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.