ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Canvass Re-Inspection
Apr 17, 2026
Pass
2 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-602.13 CLEAN THE PREP TABLES, WOK STATION, STAINLESS STEEL STORAGE SHELVES, AND STEAM TABLE.
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 CLEAN THE WALLS OF THE FOOD PREP AND DISHWASHING AREAS.
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 17, 2026 · Original Source
Canvass
Apr 10, 2026
Fail
3 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED APPROX. 30 MOUSE DROPPINGS ON THE FLOOR OF THE DRY STORAGE ROOM BENEATH THE WIRE STORAGE RACKS. MANAGEMENT INSTRUCTED TO CLEAN ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.
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.
CLEAN THE PREP TABLES, WOK STATION, STAINLESS STEEL STORAGE SHELVES, AND STEAM TABLE.
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.
CLEAN THE FLOOR IN THE DRY STORAGE ROOM. CLEAN THE WALLS OF THE FOOD PREP AND DISHWASHING AREAS.
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 10, 2026 · Original Source
Complaint
Aug 12, 2025
Pass
5 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED SERVERAL BOXED ITEMS AND BUCKETS STORED ON THE FLOOR IN THE WALK IN FREEZER AT TIME OF INSPECTION. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR IN THE WALK IN FREEZER.
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 ALL FOOD HANDLERS IN KITCHEN PREPARING AND SERVING FOOD WITHOUT THE USE OF AN EFFECTIVE HAIR RESTRAINT AT TIME OF INSPECTION. INSTRUCTED MANAGER THAT AN EFFECTIVE HAIR RESTRAINT MUST BE WORN WHEN PREPARING AND SERVING FOOD.
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.
OBSERVED KNIVES STORED AT THE PREP STATIONS DIRECTLY ACROSS FROM THE WOK STATIONS IN BETWEEN THE GAPS OF THE PREP COOLERS AND THE TABLES. INSTRUCTED TO REMOVE AND PROVIDE A CLEAN LOCATION FOR STORAGE OF ALL UTENSILS IN BETWEEN USE.
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.
OBSERVED THE SHELF DIRECTLY ABOVE THE THREE COMPARTMENT SINK IN THE REAR TO HAVE HEAVY BUILD UP OF DEBRIS, SPILLAGE, AND GENERAL DUST AND GREASE BUILD UP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FREE OF EXCESSIVE BUILD UP OF FOOD AND SPILLAGE.
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 THE FLOORING DIRECTLY BELOW BOTH FRYERS AND THE OTHER COOKING EQUIPMENT TO BE HEAVILY SOILED WITH BUILD UP OF GREASE. INSTRUCTED MANAGER TO DETAIL CLEAN FLOORING BELOW ALL EQUIPMENT AND MAINTAIN FREE OF EXCESSIVE GREASE AND DEBRIS BUILD UP.
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, Aug 12, 2025 · Original Source
Canvass
Jan 14, 2025
Pass
8 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
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 WIPING CLOTHS STORED ON TOP OF 3-COMPARTMENT SINK AND PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A 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.
NOTED RUSTY AND DIRTY SHELVES INSIDE WALK-IN COOLERS AND SERVICE COOLER AT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN, REPAINT OR REPLACE.
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 GREASE AND DIRT BUILD UP ON THE INTERIOR AND EXTERIOR OF COOKS LINE EQUIPMENT. MUST CLEAN AND MAIN.
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 LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN REAR PREP AREA. MUST 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 HEAVY DUST, DIRT AND GREASE BUILD UP ON FLOOR DRAINS THROUGHOUT PREMISES. MUST 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
OBSERVED A FEW BURN OUT LIGHT BULBS IN FRONT AND REAR PREP AREA.MUST REPLACE AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES
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 14, 2025 · Original Source
Canvass
Oct 30, 2024
Pass
7 recorded violations
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED SOUP COOLING IN THE WALK IN COOLER COVERED WITH LID. INSTRUCTED MANAGER TO COOL ITEMS UNCOVERED TO ALLOW FOR AIR CIRCULATION. MANAGER REMOVED LIDS AT TIME OF INSPECTION.
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
OBSERVED ICE BUILD UP ON EXTERIOR OF BOXES STORED IN WALK IN FREEZER STORED DIRECTLY UNDER FANS AND VENTS. INSTRUCTED MANAGER TO REMOVE AND ENSURE ALL STORED ITEMS ARE PROTECTED FROM ANY SOURCES OF CONTAMINATION SUCH AS ICE AND WATER DRIPPAGE.
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 SCOOPS STORED IN STAGANT WATER AT ROOM TEMPERATURE NEXT TO THE RICE COOKER. INSTRUCTED MANAGER TO STORE ALL IN USE UTENSILS IN APPROPRIATE LOCATION SUCH AS CLEAN AND DRY BOWL IN BETWEEN USE.
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.
OBSERVED ALUMINUM FOIL LINING SHELVES IN PREPARATION AREA AND ABOVE WOKS AND PLASTIC LINING PRESENT ON MICROWAVE IN REAR. INSTRUCTED MANAGER TO REMOVE AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
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 HEAVY FOOD DEBRIS BUILD UP ON THE BOTTOM SHELVES IN THE REACH IN COOLER AT FRONT PREPARATION AREA. OBSERVED HEAVY FOOD DEBRIS AND TRASH BUILD UP ON TOP OF MICROWAVE IN REAR PREP AREA. INSTRUCTED MANAGER TO DETAIL CLEAN AND REMOVE ALL LOOSE FOOD PIECES AND ACCUMULATION AND MAINTAIN FREE OF FOOD DEBRIS BUILD UP.
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 A MOP STORED FULLY SUBMERGED IN WATER IN BUCKET IN REAR UTILITY SINK AREA. INSRTUCTED TO STORE MOP TO ALLOW IT TO DRY IN BETWEEN 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 ONE OF TWO EMPLOYEES IN FACILITY WITHOUT PROOF OF FOOD HANDLER TRAINING AT TIME OF INSPECTION. INSTRUCTED MANAGER TO ENSURE ALL FOOD HANDLING EMPLOYEES COMPLETE FOOD HANDLING TRAINING AND MAINTAIN PROOF OF COMPLETION.
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.
NOTED RUSTY AND DIRTY SHELVES INSIDE WALK-IN COOLERS AND SERVICE COOLER AT THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH TOXIC FOOD GRADE PAINT AND - OR REPLACE.
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.
NOTED WASHROOM ON PREMISE WITH GARBAGE RECEPTACLE AND NO LID. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASHROOMS AND UNISEX WASHROOMS.
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.
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALL BASE AND UNDERNEATH EQUIPMENT, ESPECIALLY AT THE DISHWASHING AREA AND DRY STORAGE AREA.
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
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS.
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.
NOTED EMPLOYEES DRINKING AND PREPARING FOOD IN THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
FOOD CONTAINERS ARE STORED ON THE FLOOR IN PREP, STORAGE, AND WALK-IN COOLERS/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
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.