ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Complaint Re-Inspection
Apr 15, 2026
Pass
3 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(B) PREP TABLES IN BAKERY AND DELI IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. 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.
5-205.15 LEAKS AT FAUCET ON 2 COMPARTMENT SINK USED FOR DELI CHICKEN PREP. INSTRUCTED TO CORRECT ALL LEAKES 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.
6-201.11 FLOORS IN ALL SERVICE DEPARTMENTS AND BACK ROOM IN NEED OF DETAIL CLEANING. 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.
Official record from Chicago Department of Public Health, Apr 15, 2026 · Original Source
Complaint
Apr 8, 2026
Fail
6 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
LEAKS AT FAUCET ON 2 COMPARTMENT SINK USED FOR DELI CHICKEN PREP. INSTRUCTED TO CORRECT ALL LEAKES 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.
FLOORS IN ALL SERVICE DEPARTMENTS AND BACK ROOM IN NEED OF DETAIL CLEANING. 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.
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM JUNE 27, 2025, REPORT #2619840. #49 THE INTERIOR/EXTERIOR SURFACE OF THE FRYERS IN THE FOOD PREP AREA WITH GREASE AND DIRT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN. #55 FLOORS IN THE MEAT AND DELI DEPARTMENT NEEDS TO BE REGROUTED. INSTRUCTED TO REGROUT FLOORS AND MAINTAIN. #55 FLOOR DRAINS THE DELI AND FLOORS IN THE CORNERS, UNDER/AROUND THE DEEP FRYERS, HEAVY EQUIPMENT AND IN THE WALK IN COOLERS/FREEZERS WITH GREASE, FOOD, DIRT AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS AND FLOORS. INSTRUCTED TO CORRECT AND MAINTAIN. 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.
OBSERVED SEVERAL ITEMS AT IMPROPER COLD HOLDING TEMPERATURE. PREPACKAGED SUSHI 52.7, READY TO EAT PREMADE SALADS WITH MEAT 49.8, CUT BUTTERNUT SQUASH, CUT LEAFY GREENS AND SPINACH ALL PRODUCTS WERE DISCARDED. 10 LBS $100.00 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
FOUND 3 COLD HOLDING CASES AT IMPROPER COLD HOLDING 48-52 DEGREES AIR TEMP. REACH IN COOLERS HAD BEEN ON DEFROST LEAVING AIR TEMPERATURE TO BE IMPROPER. DEFROST CYCLE ENDED AND COOLERS WERE AT PROPER TEMPERATURE. INSTRUCTED MANAGER TO CORRECT THE LENGTH OF CYCLE. 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.
PREP TABLES IN BAKERY AND DELI IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. 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.
Official record from Chicago Department of Public Health, Apr 8, 2026 · Original Source
Complaint
Jun 27, 2025
Pass w/ Conditions
5 recorded violations
notedCode 7Other
Official wording
NO DISCHARGE FROM EYES, NOSE, AND MOUTH
Inspector’s notes
MALE EMPLOYEE BLOWING AND DIGGING IN HIS NOSE IN THE FRONT FOOD PREP AREA OF THE MEAT DEPARTMENT. INSTRUCTED TO BLOW NOSE IN THE TOILET ROOM AND PROPERLY WASH HANDS WHEN DONE. MAINTAIN MINIMIZING CROSS CONTAMINATION AND GOOD HYGIENIC PRACTICES.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
HIGH TEMPERATURE DISH MACHINE IN BAKERY NOT ADEQUATELY SANITING. FINAL RINSE TEMPERATURE WAS 154F. INSTRUCTED TO HAVE UNIT SERVICED SO AS TO PROPERLY SANITIZE AT 180F OR HIGHER. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED BY A CDPH INSPECTOR. PRIORITY VIOLATION 7-38-025 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.
THE INTERIOR/EXTERIOR SURFACE OF THE FRYERS IN THE FOOD PREP AREA WITH GREASE AND DIRT BUILD UP. 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.
THE FOLLOWING ISSUES EXIST AND NEEDS TO BE CORRECTED AND MAINTAINED: -A LEAK AT THE BASE OF THE RIGHT FAUCET OF THE REAR 3-COMPARTMENT SINK IN THE DELI SECTION. -THE 3-COMPARTMENT SINK NEEDS TO BE SEALED SO THE WATER DOES NOT DRAIN OUT WHEN CLOSED IN THE DELI DEPARTMENT. -THE HAND SINK BY THE STORAGE RACK IN THE REAR PREP OF THE DELI SLOWLY DRAINS.
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.
FLOORS IN THE MEAT AND DELI DEPARTMENT NEEDS TO BE REGROUTED. INSTRUCTED TO REGROUT FLOORS 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.
Official record from Chicago Department of Public Health, Jun 27, 2025 · Original Source
Complaint
Feb 6, 2025
Pass w/ Conditions
1 recorded violation
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
5-203.11 OBSERVED A PREP TABLE WITH CROCKPOTS OF CHOCOLATE (FOR PREPARING CHOCOLATE-COVERED STRAWBERRIES) SET UP IN AN AREA WITHOUT A HAND-WASHING SINK. INSTRUCTED TO PROVIDE A HAND WASHING SINK IN ALL AREAS OF FOOD PREP OR REMOVE THE CHOCOLATE-COVERED STRAWBERRIES PREP STATION TO A PREP AREA WITH AN ADEQUATE HAND WASHING SINK. THE MANAGER MOVED THE TABLE AND CROCKPOTS TO THE FRUIT PREP AREA WITH A HAND-WASHING SINK. PRIORITY FOUNDATION. CITATION ISSUED 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.
Official record from Chicago Department of Public Health, Feb 6, 2025 · Original Source
Complaint
May 14, 2024
Pass w/ Conditions
3 recorded violations
notedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
3-501.16(A:1) OBSERVED ABOUT 10 LBS OF COOKED CHICKEN AT INADEQUATE HOT HOLDING TEMPERATURES RANGING FROM 115F-120F LOCATED IN A HOT HOLDING UNIT IN THE PREPARED FOODS PREP AREA. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL HOT TCS FOODS AT 135F OR ABOVE AT ALL TIMES. ABOUT $32 WORTH OF PRODUCT DISCARDED. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
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.
4-601.11(C) OBSERVED ACCUMULATED DUST DEBRIS ON THE VENT ABOVE THE 3-COMPARTMENT SINK THAT IS LOCATED IN THE PREPARED FOODS 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.
6-501.12 OBSERVED MINOR DIRT DEBRIS ON THE FLOORS IN THE PRODUCE 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 14, 2024 · Original Source
Canvass
Apr 8, 2024
Pass w/ Conditions
2 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-305.14 OBSERVED READY-TO-EAT CRAB MEAT, READY-TO-EAT SHRIMP, AND RAW SHRIMP BEING CONTAMINATED BY THE REFRIGERATOR CONDENSER LEAKING ONTO SAID FOODS. INSTRUCTED TO REMOVE AND DISCARD FOODS, REPAIR CONDENSER, AND NOT ALLOW ANY FOODS TO BE CONTAMINATED AT ANY TIME. THE MANAGER REMOVED AND DISCARDED FOODS DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.
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.
6-501.12 OBSERVED MINOR DIRT DEBRIS ON THE FLOORS IN THE PRODUCE 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.