SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
7 inspections
Canvass
May 11, 2026
Pass
4 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED THE FRONT (ENTER & EXIT) DOORS IN POOR REPAIR AT THE BOOTOM (WORN WEATHER STRIPPING). MUST REPAIR AND MAINTAIN.
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.
OBSERVED THE SINK STOPPER AT THE 3 COMP SINK IN THE BAKER AREA IN POOR REPAIR. MUST REPAIR 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.
OBSERVED THE INTERIOR DISPLAY SHELVING IN THE DAIRY AND PREPACKAGE MEATS COOLERS ARE DIRTY. MUST 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.
FLOORS NEED DETAIL CLEANING THROUGH OUT THE REAR STORAGE AREAS, WALK IN COOLER ALL PREP/KITCHEN AREAS TO REMOVE SPILLS, DEBRIS AND/OR GREASE.
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
Short Form Complaint
Aug 21, 2025
Pass w/ Conditions
4 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AS REQUIRED. INSTRUCTED THAT A CITY OF CHICAGO FOOD SERVICE MANAGER MUST BE ON DUTY AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012 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.
INSTRUCTED TO CLEAN THE FLOORS IN THE DELI AREA BEHIND COOKING EQUIPMENT (CORRECTED ON SITE) INSTRUCTED TO CLEAN THE FLOOR IN THE BAKERY AREA ON THE LEFT SIDE OF THE DISHMACHINE. INSTRUCTED TO CLEAN THE FLOOR IN THE MEAT WALK-IN COOLER UNDER AND AROUND SHELVES. OBSERVED SOME CEILING VENTS ON THE SELLING FLOOR WITH DUST; INTRUCTED TO CLEAN WHERE NEEDED. OBSERVED LIGHT SHIELDS IN THE EMPLOYEE WASHROOMS WITH INSECTS INSIDE; INTRUCTED TO REMOVE FROM INTERIORS OF LIGHTS WHERE NEEDED.
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 VENT OVER THE OVEN IN THE DELI AREA.
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.
SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
Inspector’s notes
FOUND NO INSPECTION SUMMARY POSTED FROM THE PREVIOUS INSPECTION ON JULY 28, 2025 AS REQUIRED; INSTRUCTED TO POST AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-42-010(B) CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, Aug 21, 2025 · Original Source
Canvass
Jul 28, 2025
Pass
2 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
INSTRUCTED TO CLEAN THE FLOORS IN THE DELI AREA BEHIND COOKING EQUIPMENT (CORRECTED ON SITE) INSTRUCTED TO CLEAN THE FLOOR IN THE BAKERY AREA ON THE LEFT SIDE OF THE DISHMACHINE. INSTRUCTED TO CLEAN THE FLOOR IN THE MEAT WALK-IN COOLER UNDER AND AROUND SHELVES. OBSERVED SOME CEILING VENTS ON THE SELLING FLOOR WITH DUST; INTRUCTED TO CLEAN WHERE NEEDED. OBSERVED LIGHT SHIELDS IN THE EMPLOYEE WASHROOMS WITH INSECTS INSIDE; INTRUCTED TO REMOVE FROM INTERIORS OF LIGHTS WHERE NEEDED.
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 VENT OVER THE OVEN IN THE DELI AREA.
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 28, 2025 · Original Source
Short Form Complaint
Dec 5, 2024
Pass w/ Conditions
2 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
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.
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (FISH,SLICING OF DELI MEATS,COOKING OF CHICKEN,ETC)MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)
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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND WASHING SIGNS AT HAND SINK IN ALL STAFF AND CUSTOMERS TOILET ROOM MUST 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.
MUST REMOVE RUST FROM OVERHEAD SHELVING UNIT POLES IN MEAT PROCESSING AREA.
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 LEAKY FAUCET IN FISH DEPT. 3- COMP SINK.
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.
PREVIOUS CORE VIOLATIONS FROM REPORT #2590690 3/8/24 NOT CORRECTED -#37-3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN BAKERY & DELI PREP AREAS.#47-4-101.19 : MUST ELIMINATE CRATES USED FOR STORAGE IN PRODUCE PREP AREA AND PROVIDE ADEQUATE SHELVING UNITS AND RUST FROM CEILING VENT IN REAR MEAT PREP AREA TO BE EASILY CLEANABLE.#49-4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP IN DELI/HOT FOOD PREP-EXTERIOR OF CHICKEN COOLER,PREP TABLES,LOWER SHELVING UNIT OF HOT HOLDING UNITS,WALK IN COOLER CARTS.BAKERY- INTERIOR & EXTERIOR OF STORAGE CARTS & PREP TABLES,DELIME DISH MACHINE.#51- 5-205.15 : MUST REPAIR OR REPLACE LEAKY FAUCET AT 1- COMPARTMENT SINK IN DELI PREP AREA & BAKERY- 3- COMP SINK .#53-5-501.17 : OBSERVED NO GARBAGE CAN WITH LID IN STAFF WOMEN'S TOILET ROOM MUST PROVIDE AND MAINTAIN. #55-6-201.11 : MUST CLEAN FOOD DEBRIS BUILD UP FROM WALLS IN DELI/HOT FOOD PREP AREAS,BAKERY WALK IN COOLER-UPPER WALL,MEAT/FISH DEPT.MUST CLEAN DUST BUILD UP FROM CEILING TILES AND VENTS IN DELI & BAKERY PREP AREAS.#55- 6-201.13 : MUST REPAIR OR REPLACE DAMAGED CEILING IN MOPSINK AREA,STAINED CEILING TILES ON SALES FLOOR .#55-6-201.16 : MUST SCRAPE CHIPPING AND PEELING PAINT ON UPPER WALL IN HOT FOOD PREP AREA,MEAT/FISH PILLARS IN FRONT PREP AREA TO BE SMOOTH AND EASILY CLEANABLE. #60-6-501.13 : MUST CLEAN DEBRIS AND FOOD BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT ALL PREP AREAS,WALK IN COOLERS AND FREEZERS,SALES FLOOR UNDER DISPLAY SHELVES.:#56- 6-501.14 : MUST CLEAN DEBRIS AND GREASE BUILD UP AT HOOD OF COOKING EQUIPMENT IN HOT FOOD PREP.(PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
Inspector’s notes
OBSERVED 90-DAY SHELLFISH TAGS WITHOUT LAST DATE SOLD OR SERVED OF SHELLFISH (OYSTERS)ON TAG MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(COS)(CITATION ISSUED)
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 IMPROPER TEMPERATURES OF TCS READY TO FOODS IN DELI DISPLAY UNIT SUCH AS 15LBS. BOLOGNA-48.4F.14LBS. TURKEY-45.8F.3LBS.HOT HONEY HAM-47.5F.11LBS. DELI HAM-46.9F.10LBS. BONE IN HAM-48.9F.17LBS. SALAMI-48.2F.12LBS. LIVER CHEESE-46.8F.21LBS. HOT HEAD CHEESE-47.1F.13LBS. HAM-47.1F.8LBS.POTATO SALAD-45.0F-45.5F.5LBS.COLE SLAW-45.0F.4LBS. EGG SALAD-45.6F.3LBS. OLD FASHION LOAF-46.5F.PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.144LBS.$1,161.(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 DELI DISPLAY UNIT AT 48.2F WITH TCS READY TO EAT FOODS STORED INSIDE. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT. ONCE REPAIRED. EMAIL:FOOD@CITYOFCHICAGO.ORG.MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.(PRIORITY 7-38-005)(COS)(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 EVIDENCE OF APPX.20 OR MORE LIVE LARGE FLIES FLYING AROUND IN REAR DRY FOOD/TRASH COMPACTOR AREA AND RECEIVING AREA.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 7/29/24.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
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.
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM HOT FOODS-PREP TABLES,OVENS.PRODUCE PREP AREA WALK IN COOLER-FANGUARD COVERS.FISH DEPT. MOLD BUILD UP IN WINDOW.DAIRY WALK IN COOLER-MILK CARTS.
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, Jul 29, 2024 · Original Source
Canvass
Mar 8, 2024
Pass w/ Conditions
14 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND DRYING DEVICES AT HAND SINKS WHILE FOOD IS BEING PREPARED AND HANDLED IN PRODUCE PREP AREA AND MEAT PROCESSING PREP AREA,STAFF MEN'S TOILET ROOM PAPER TOWELS WERE PROVIDED DURING INSPECTION.MUST PROVIDE AND MAINTAIN AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)(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.
REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
Inspector’s notes
OBSERVED 90-DAY SHELLFISH TAGS WITHOUT LAST DATE SOLD OR SERVED OF SHELLFISH (OYSTERS)ON TAG MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(COS)(CITATION ISSUED)
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 IMPROPER SANITIZING OF MULTI-USE UTENSILS AT 0.0PPM'S AT FRONT 3- COMPARTMENT SINK IN FISH/MEAT PREP /DISH WASHING AREA. OBSERVED MALE EMPLOYEE WITH A BUCKET OF SOAPY WATER IN MIDDLE COMPARTMENT OF SINK WASHING KNIVES WITH A SCRUBBER IN HAND AND RINSING UNDER RUNNING WATER AND SINK NOT SET-UP TO PROPERLY WASH,RINSE AND SANITIZE UTENSILS AT THIS TIME. MANAGER INSTRUCTED EMPLOYEE ON HOW TO SET UP SINK DURING INSPECTION.(PRIORITY 7-38-025)(COS)(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.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
Inspector’s notes
OBSERVED TOXIC SPRAY BOTTLES OF SANITIZER LAYING DOWN ON PREP TABLES AMONGST FOOD BEING PREPPED AND HANGING ON BACK OF PREP TABLES IN DELI-HOT FOOD PREP AREA. TOXIC ITEMS WERE REMOVED AND PLACED IN PROPER STORAGE AREA FOR CHEMICALS DURING INSPECTION.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN BAKERY & DELI PREP AREAS.
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.
MUST REPAIR OR REPLACE LEAKY FAUCET AT 1- COMPARTMENT SINK IN DELI PREP AREA & BAKERY- 3- COMP SINK ,SLOW DRAIN AT CUSTOMER'S MEN'S TOILET ROOM HAND SINK.
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.
OBSERVED NO GARBAGE CAN WITH LID IN STAFF WOMEN'S TOILET ROOM 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.
MUST CLEAN FOOD DEBRIS BUILD UP FROM WALLS IN DELI/HOT FOOD PREP AREAS,BAKERY WALK IN COOLER-UPPER WALL,MEAT/FISH DEPT.MUST CLEAN DUST BUILD UP FROM CEILING TILES AND VENTS IN DELI & BAKERY PREP AREAS.
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 CLEAN DEBRIS AND GREASE BUILD UP AT HOOD OF COOKING EQUIPMENT IN HOT FOOD PREP.
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.
OBSERVED POOR HYGIENIC PRACTICIES BY SEVERAL FOOD HANDLERS IN DELI PREP AREA-A FEMALE FOOD HANDLER WASHING DISHES AND THEN STARTED REMOVING ARTICLES FROM PREP TABLES WITHOUT WASHING HANDS.MALE FOOD HANDLER HAD ON PLASTIC GLOVES AND THEN PLACED ON HOT HOLDING GLOVES AND REMOVED CHICKEN FROM FRYER THEN REMOVED THE HOT GLOVES AND STILL HAD ON GLOVES AND HANDLED READY TO EAT CHICKEN WITH THE SAME GLOVES WITHOUT WASHING HANDS.BAKERY PREP AREA-FEMALE FOOD HANDLER HANDLED THE BROOM AND DUST PAN THEN PUT ON PLASTIC GLOVES AND ROLLED A BAERY ROLLING CART INTO OVEN WITHOUT WASHING HANDS.MEAT DEPT PREP AREA-MALE FOOD HANDLER PULLING UP HIS PANTS SEVERAL TIMES AND REMOVING PACKAGED MEATS FROM BOXES WITHOUT WASHING HANDS.MANAGER INSTRUCTED ALL EMPLOYEES TO WASH HANDS DURING INSPECTION.MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(COS)(PRIORITY 7-38-010)(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 EXTERIOR THERMOMETER OF 3- DOOR CHICKEN REACH IN COOLER IN DELI-HOT FOOD PREP AREA MALFUNCTIONING (DISPLAY TEMPERATURE CHANGING CONTINOUSLY) INSTRUCTED TO PROVIDE AN INTERIOR THERMOMETER UNTIL REPAIRED.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
MUST ELIMINATE CRATES USED FOR STORAGE IN PRODUCE PREP AREA AND PROVIDE ADEQUATE SHELVING UNITS AND RUST FROM CEILING VENT IN REAR MEAT PREP AREA TO BE EASILY CLEANABLE.
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 CLEAN GREASE AND FOOD DEBRIS BUILD UP IN DELI/HOT FOOD PREP-EXTERIOR OF CHICKEN COOLER,PREP TABLES,LOWER SHELVING UNIT OF HOT HOLDING UNITS,WALK IN COOLER CARTS.BAKERY- INTERIOR & EXTERIOR OF STORAGE CARTS & PREP TABLES,DELIME DISH 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.