More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Canvass
Jun 1, 2026
Pass w/ Conditions
5 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 47.5 AND 48.1 F- UNCOOKED BACON AND CHICKEN. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. PRIORITY VIOLATION 7-38-005. ALL OUT OF TEMPERATURE FOODS VOLUNTARILY DISCARDED. FOODS DISCARDED WEIGHT- 6 LBS, VALUED AT $40.00.
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 SOME PREP COOLERS DOORS RUBBER GASKETS RIPPED (ALONG COOKLINE). INSTRUCTED MANAGER MUST REPLACE/REPAIR DAMAGED COOLERS DOOR RUBBER GASKETS.
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 ACCUMULATED FOOD BUILD UP ON SOME HANDWASH SINKS AT PREP AND DISHWASH AREAS. MUST CLEAN INTERIOR/EXTERIOR OF HANDWASH SINKS 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.
PIZZA PREP AREA HANDWASH SINK HOT WATER HANDLE LOOSE. INSTRUCTED MANAGER MUST REPAIR SAID HANDWASH SINK 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.
OBSERVED FOOD/DIRT BUILD UP ON WALLS AT DISHWASH AREA. INSTRUCTED MANAGER MUST CLEAN WALLS AT DISHWASH MACHINE ROOM 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 1, 2026 · Original Source
Canvass Re-Inspection
Jul 25, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 25, 2025 · Original Source
Canvass
Jul 11, 2025
Fail
8 recorded violations
notedCode 6Employee health and hygiene
Official wording
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Inspector’s notes
OBSERVED FOOD EMPLOYEE DRINKING IN DOUGHNUT SERVICE AREA. INSTRUCTED MANAGER TO ENSURE FOOD EMPLOYEES DO NOT EAT IN SERVICE AND PREP AREAS.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
Inspector’s notes
OBSERVED SHELLSTOCK MISSING FINAL DATE IN WHICH THE SHELLTOCK WAS SOLD. INSTRUCTED MANAGER TO ENSURE THE DATE IN WHICH THE LAST OF THE SHELLSTOCK IS SOLD IS LISTED ON THE TAGS. PRIORITY FOUNDATION VIOLATION 7-38-005 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 SEVERAL TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 46-52 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED: 2 POUNDS BACON, 1 POUND HAM, 1 POUND COOKED HASHED BROWNS, 1 POUND MOZZARELLA, 1 POUND GOAT CHEESE, 1 POUND WHITE CHEDDAR CHEESE, 7 POUNDS SHREDDED CHEESE, 2 POUNDS BOLOGNESE, 1.5 GALLON ALFREDO SAUCE, 1 1/2 POUND MILANAISE, 2 POUNDS BREADED EGGPLANT, 1 POUND PROSCIUTTO, 1 POUND ITALIAN SAUSAGE ($2000) 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
OBSERVED 4 COOLERS HELD AT INADEQUATE TEMPERATURES RANGING FROM 50-59 F. INSTRUCTED MANAGER TO ENSURE ALL COOLERS ARE HELD AT 41 F AND BELOW. TECHNICIAN ARRIVED ON SITE TO SERVICE COOLERS 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 MORE THAN 50 FLIES THROUGHOUT FACILITY INCLUDING IN BASEMENT IN KITCHEN, IN DOUGHNUT DISPLAY CASE, AND IN BAR AREA. INSTRUCTED MANAGER TO SERVICE ALL AREAS AFFECTED BY PESTS. PEST CONTROL SERVICE RECOMMENDED.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR ON SITE FOR MEASURING UTENSIL SURFACE TEMPERATURE OF DISHES FROM HOT WATER DISH MACHINE. INSTRUCTED MANAGER TO PROVIDE IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR. PRIORITY FOUNDATION VIOLATION 7-38-005 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.
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED MANAGER TO ENSURE ALL FOOD HANDLER CERTIFICATES ARE UPDATED.
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.
OBSERVED CERTIFIED FOOD MANAGERS WITH NO FOOD ALLERGEN CERTIFICATES. INSTRUCTED MANAGER TO COMPLY WITH FOOD ALLERGEN REQUIREMENT.
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.
Official record from Chicago Department of Public Health, Jul 11, 2025 · Original Source
Complaint
Dec 17, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Dec 17, 2024 · Original Source
Canvass Re-Inspection
May 24, 2024
Pass
4 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD STORED ON FLOOR IN THE FOLLOWING AREAS: WALK IN COOLER IN REAR PREP, BASEMENT, WALK IN FREEZER IN REAR PREP. INSTRUCTED MUST ELEVATE FOOD PRODUCTS FROM FLOOR 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.
OBSERVED IN FRONT & REAR PREP CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
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 FAUCET IN 3 COMPARTMENT SINK LEAKING, INSTRUCTED 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.
OBSERVED EXCESSIVE AMOUNT OF FOOD DEBRIS ON FLOOR AND EQUIPMENT IN FRONT PREP, REAR PREP, AND ALL WALK IN COOLERS, AND FLOOR DRAINS. 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, May 24, 2024 · Original Source
Canvass
May 23, 2024
Pass w/ Conditions
14 recorded violations
notedCode 6Employee health and hygiene
Official wording
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Inspector’s notes
OBSERVED DISH OPERATOR EATING BAKED PASTRIES WHILE IN OPERATION. INSTRUCTED MANAGER TO HAVE DISHWASHER STOP EATING WHILE DISH MACHINE WAS IN OPERATION AND TO PROVIDE DESIGNATED AREA FOR EMPLOYEES FOOD & PERSONAL DRINKS. INSTRUCTED TO MAINTAIN.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING CLEANSER AT BAR AREA, INSTRUCTED TO PROVIDE AND MAINTAIN.PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUES
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 THAT FACILITY PREPARES AND SERVES SHELLFISH. FACILITY DOES NOT KEEP SHELLFISH TAGS OBSERVED STORED WITHOUT PROPER DATING WHEN IS LAST ONE STORED OR PREPARED. 8 POUNDS OF SHELLFISH VOLUNTARILY DISCARD & DENATURED BY MANAGER. MUST MAINTAIN RECORDS, PROPERLY MARKED TAGS AND STORED THEM FOR 90 DAYS FROM DATE LAST ONE FROM BOX PREPARED OR SOLD. PRIORITY FOUNDATION VIOLATION 7-38-005 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 EXCESSIVE BLACK AND PINK SLIMY SUBSTANCE BUILD UP ON INSIDE INTERIOR PANEL OF ICE MACHINE AND DRIPPING ONTO ICE FOR HUMAN CONSUMPTION.MUST REMOVE BUILD UP, CLEAN, AND SANITIZE. PRIORITY FOUNDATION 7-38-005 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.
FOUND TCS FOOD AT IMPROPER TEMPERATURE: 8# OF MUSSELS AT TEMP OF 51.8F; 8# OF CALAMARI AT TEMP OF 48.8F, 6# DICED GRILLED CHICKEN AT TEMP RANGING 60.6F-57.6F, 280# OF MOZZERELA CHEESE TEMP RANGING 49.6F-61.6F, 200# SHREDDED MOZZERELA RANGING AT TEMP RANGING 59.9F-51.8F, 360# PIZZA DOUGH AT TEMP RANGING 57.8F-61.2F MENTIONED STORED PRODUCTS WERE INSIDE THE COLD HOLD LINE & WALK-IN COOLER. FOOD DISCARDED AND DENATURED BY EMPLOYEE. 862 POUNDS, $1,720.00 VALUE. 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
OBSERVED WALK IN COOLER IN BASMENT, AT AN IMPROPER COLD HOLDING TEMPERATURE OF 59.9F DURING THE INSPECTION. INSTRUCTED TO DISCARD ALL TCS FOODS AND DO NOT USE WALK IN COOLER. INSTRUCTED WALK-IN COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. WALK IN COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE COLD HOLDING UNIT IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE FOR 41F OR BELOW. 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 IN REAR PREP NO THERMOMTERS INSIDE ALL REFERGERATION UNITS TO MONITOR AMBIENT TEMPREATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFERGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS ANDF MAINTAIN.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD STORED ON FLOOR IN THE FOLLOWING AREAS: WALK IN COOLER IN REAR PREP, BASEMENT, WALK IN FREEZER IN REAR PREP. INSTRUCTED MUST ELEVATE FOOD PRODUCTS FROM FLOOR 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.
OBSERVED DIRTY WIPING CLOTHS IN DISHWASHING AREAS, AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED PROPERLY TO STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY 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.
OBSERVED IN FRONT & REAR PREP CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
NOTED NO SANITIZER TEST STRIP KIT ON-SITE AT THE TIME OF INSPECTION TO TEST CONCENTRATION OF SANITIZER IN 3 COMPARTMENT SINK. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO MONITOR THE STRENGTH OF THE SANITIZER PF PROPERLY. CORPORATE CHEF PROVIDED TEST STRIP WHEN HE ARRIVED ON SITE. PRIORITY FOUNDATION. 7-38-005 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.
OBSERVED FAUCET IN 3 COMPARTMENT SINK LEAKING, INSTRUCTED 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.
OBSERVED EXCESSIVE AMOUNT OF FOOD DEBRIS ON FLOOR AND EQUIPMENT IN FRONT PREP, REAR PREP, AND ALL WALK IN COOLERS.
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.
SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
Inspector’s notes
NO PREVIOUS INSPECTION SUMMARY REPORT POSTED ON SITE FROM 9/18/23, REPORT #2581866,. NEW SUMMARY REPORT GIVEN AND POSTED 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.