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
Feb 4, 2026
Pass
1 recorded violation
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND 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, Feb 4, 2026 · Original Source
Canvass Re-Inspection
Mar 13, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Mar 13, 2025 · Original Source
Canvass
Mar 5, 2025
Fail
9 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NOTED NO HANDWASH SIGNAGE IN BASEMENT EMPLOYEE BATHROOMS. INSTRUCTED TO PROVIDE AND MAINTAIN.
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 IMPROPER INTERNAL TEMPERATURES OF TCS FOODS MACAPUNO STRINGS 67 F, CHOCOLATE PUDDING 60.6 F, HEAVY WHIPPING CREAM 59.3 F, LONGANNISA SAUSAGE 44 F, MANGO FILLING 48.7 F, MASCARPONE 44.8 F, SOUR CREAM 45.7, BUTTERMILK 47.8 F, AND WHOLE MILK 48.6 F IN BAKERY 2 DOOR COOLER. PERSON IN CHARGE DISCARDED AND DENATURED APPROXIMATELY 33 LBS VALUED AT $93.00. 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 CAKE TOPPERS (SPRINKLES, WHITE CHOCOLATE AND CHOCOLATE CHIPS, NUTS ETC.) STORED ON SHELVES IN NORTH DISHROOM IN CONTAINERS WITHOUT LABELS. INSTRUCTED TO PROVIDE LABELS OF COMMON NAMES ON ALL ITEMS REMOVED FROM ITS ORIGINAL CONTAINER.
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
OBSERVED NO SPLASHGUARD ON FRONT PREP TABLE. PLATES AND UTENSILS ARE STORED ON COUNTERTOP SURROUNDING SINK. INSTRUCTED TO INSTALL SPLASHGUARD TO PREVENT CONTAMINATION OF SURFACES AND PASTERIES BEING HANDLED FROM SINK.
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.
OBSERVED FRONT FOOD HANDLERS WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT AT ALL TIMES.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED NO IRREVERSIBLE TEST STRIPS/TESTING DEVICE ON SITE TO ADEQUATELY MEASURE THE UTENSIL SURFACE TEMPERATURE (160 F) AFTER THE FINAL RINSE FOR HIGH TEMP DISH MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION #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.
NOTED WATER FOUNTAIN AT FRONT GELATO FREEZER LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN
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.
NOTED CLUTTER IN ALL BASEMENT STORAGE ROOMS. ITEMS ON THE FLOOR IN REAR OF BOILER ROOM, AND IN STORAGE CLOSETS ALONG THE SOUTH SIDE OF BASEMENT NEED TO BE KEPT ON PROPER SHELVING THAT IS NON-POROUS SMOOTH AND EASY TO CLEAN AND A MINIMUM OF 6 INCHES OFF THE FLOOR.
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 NO PROOF OF ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING AND PROVIDE DOCUMENTATION ON SITE AT ALL TIMES.
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.