ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
Canvass
Mar 26, 2026
Pass
1 recorded violation
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED HANDSINK IN REAR DISH AREA WITH LEAK AT BOTTOM OF ELBOW CONNECTION. INSTRUCTED PERSON IN CHARGE 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.
Official record from Chicago Department of Public Health, Mar 26, 2026 · Original Source
Canvass
Apr 9, 2025
Pass
2 recorded violations
notedCode 28Chemicals
Official wording
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
Inspector’s notes
EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREAS.
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.
LOW WATER PRESSURE AT HANDWASH SINK IN PREP AREA. INSTD 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.
Official record from Chicago Department of Public Health, Apr 9, 2025 · Original Source
Canvass
Mar 1, 2024
Pass
5 recorded violations
notedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED FROZEN BEEF BEING THAWED ON COUNTER IN REAR. INSTD TO THAW PROPERLY (EX. UNDER REFRIGERATION, OR UNDER COLD RUNNING WATER)
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.
MISSING COMMON NAME FOR LABELS ON DRY STORAGE (SUGAR, SALT, ETC). INSTD TO LABEL WITH COMMON NAME AND MAINTAIN
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.
WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION WHEN NOT IN USE
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.
SMALL CUTTING BOARD IN FRONT PREP AREA STAINED WITH DEEP, DARK GROOVES. INSTD TO REPLACE CUTTING BOARD 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.
MISSING ALLERGEN TRAINING FOR CITY OF CHICAGO CERTIFIED MANAGER. INSTD TO OBTAIN ALLERGEN TRAINING AND MAINTAIN VERIFICATION ON SITE
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.