ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Complaint
Jul 8, 2026
Pass
1 recorded violation
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED NO SPLASH GUARD AT HAND SINK LOCATED BY FRONT COFFEE STATION. INSTRUCTED TO INSTALL DURABLE SPLASH GUARD AT HAND 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.
Official record from Chicago Department of Public Health, Jul 8, 2026 · Original Source
Canvass
Apr 23, 2025
Pass w/ Conditions
2 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED DISH MACHINE THAT IS NOT USED WITH A FINAL CHLORINE SANITIZER CONCENTRATION OF 0 PPM. INSTRUCTED MANAGER TO ENSURE DISH MACHINE DISPENSES A CHLORINE CONCENTRATION OF AT LEAST 50PPM. DISH MACHINE NOT IN USE AT TIME OF INSPECTION. DISH MACHINE. TAGGED. PRIORITY VIOLATION 7-38-025 NO 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED COOLER WITH AN AMBIENT AIR TEMPERATURE OF 45 F. INSTRUCTED MANAGER TO ENSURE ALL COOLERS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. NO TCS FOOD STORED IN COOLER AT TIME OF INSPECTION. COOLER TAGGED. PRIORITY VIOLATION 7-38-005 NO 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.
Official record from Chicago Department of Public Health, Apr 23, 2025 · Original Source
Canvass Re-Inspection
Sep 10, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 10, 2024 · Original Source
Canvass
Sep 3, 2024
Pass w/ Conditions
2 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED QUICHE WITH COOKED EGGS HELD AT AN INADEQUATE TEMPERATURE OF 46 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOOD IS HELD AT 41 F AND BELOW. MANAGER DISCARDED 3 POUNDS QUICHE ($22) 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 CHLORINE DISH MACHINE WITH A FINAL SANITIZER CONCENTRATION OF 0 PPM. INSTRUCTED MANAGER TO ENSURE CHLORINE DISH MACHINE PROVIDES A FINAL SANITIZER CONCENTRATION OF AT LEAST 50 PPM. DISH MACHINE TAGGED. 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.