SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspections
Short Form Complaint
Mar 25, 2026
Pass
3 recorded violations
notedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED THREE COMPARTMENT SINK NOT LABELED DESIGNATING WASH-RINSE-SANITIZE COMPARTMENTS. INSTRUCTED PERSON IN CHARGE TO LABEL COMPARTMENTS 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 NO COVERED RECEPTACLE IN RESTROOM. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN COVERED RECEPTACLE IN RESTROOM FOR DISPOSAL OF FEMALE SANITARY PRODUCTS.
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 WATER DAMAGED CEILING TILES IN FRONT DINING AREA AND IN REAR PREP AND LEADING TO BASEMENT. INSTRUCTED PERSON IN CHARGE TO REPLACE 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, Mar 25, 2026 · Original Source
Canvass
Feb 5, 2026
Pass
3 recorded violations
notedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED THREE COMPARTMENT SINK NOT LABELED DESIGNATING WASH-RINSE-SANITIZE COMPARTMENTS. INSTRUCTED PERSON IN CHARGE TO LABEL COMPARTMENTS 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 NO COVERED RECEPTACLE IN RESTROOM. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN COVERED RECEPTACLE IN RESTROOM FOR DISPOSAL OF FEMALE SANITARY PRODUCTS.
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 WATER DAMAGED CEILING TILES IN FRONT DINING AREA AND IN REAR PREP AND LEADING TO BASEMENT. INSTRUCTED PERSON IN CHARGE TO REPLACE 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, Feb 5, 2026 · Original Source
Complaint
Jan 29, 2025
Pass
10 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
INTERIOR OF ALL REACH IN COOLERS AND FREEZERS IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL 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.
OBSERVED FROZEN MEAT IN A CONTAINER ON THE COUNTER, NOT UNDER REFRIGERATION OR COLD RUNNING WATER. INSTRUCTED MANAGER TO REFRIGERATE OR PUT UNDER COLD RUNNING WATER TO THAW FOOD ITEMS RAPIDLY.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
ALL REACH-IN COOLERS ARE IN NEED OF DETAILED CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD-UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
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.
ALL WIPING CLOTHS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZING SOLUTION. INSTRUCTED TO CORRECT 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.
CUTTING BOARDS IN NEED OF DETAIL CLEANING; REPLACE IF DARK IN COLOR WITH DEEP CUTS. INSTRUCTED TO CORRECT 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.
ALL COOKING EQUIPMENT AND STEAM TABLE IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL 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 THROUGHOUT ARE IN NEED OF DETAILED CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD-UP. INSTRUCTED TO DETAIL 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
THE HOOD VENT IS IN NEED OF DETAILED CLEANING TO REMOVE ALL GREASE AND DUST BUILD-UP INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
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, Jan 29, 2025 · Original Source
Canvass
Dec 5, 2024
Pass
7 recorded violations
notedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED FROZEN MEAT IN A CONTAINER ON THE COUNTER, NOT UNDER REFRIGERATION OR COLD RUNNING WATER. INSTRUCTED MANAGER TO REFRIGERATE OR PUT UNDER COLD RUNNING WATER TO THAW FOOD ITEMS RAPIDLY.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
ALL REACH-IN COOLERS ARE IN NEED OF DETAILED CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD-UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
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.
CUTTING BOARDS IN NEED OF DETAIL CLEANING; REPLACE IF DARK IN COLOR WITH DEEP CUTS. INSTRUCTED TO CORRECT 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.
ALL COOKING EQUIPMENT AND STEAM TABLE IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL 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 THROUGHOUT ARE IN NEED OF DETAILED CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD-UP. INSTRUCTED TO DETAIL 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
THE HOOD VENT IS IN NEED OF DETAILED CLEANING TO REMOVE ALL GREASE AND DUST BUILD-UP INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
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.