ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Complaint Re-Inspection
Mar 20, 2026
Pass
2 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED BUILD UP OF SPILLAGE AND FOOD RESIDUE ON LARGE EQUIPMENT. INSTRUCTED PERSON IN CHARGE 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.
OBSERVED SPLATTERS OF FOOD DEBRIS AND GRIME ON WALLS IN PREP AREA AND DISH AREA. INSTRUCTED PERSON IN CHARGE 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.
Official record from Chicago Department of Public Health, Mar 20, 2026 · Original Source
Complaint Re-Inspection
Mar 16, 2026
Fail
4 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CERTIFIED FOOD SERVICE SANITATION MANAGER ON DUTY, AT THE TIME OF INSPECTION, WHILE TIME AND TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS ARE BEING PREPARED, STORED, HANDLED AND/OR SERVED. INSTRUCTED THAT A CERTIFIED MANAGER WITH A CURRENT CITY OF CHICAGO CERTIFICATE MUST BE ON PREMISES AT ALL TIMES AND A VALID CERTIFICATE MUST REMAIN POSTED ON SITE WHENEVER TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE BEING PREPARED, HANDLED AND/OR SERVED. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED.
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 BUILD UP OF SPILLAGE AND FOOD RESIDUE ON LARGE EQUIPMENT. INSTRUCTED PERSON IN CHARGE 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.
OBSERVED SPLATTERS OF FOOD DEBRIS AND GRIME ON WALLS IN PREP AREA AND DISH AREA. INSTRUCTED PERSON IN CHARGE 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 PREVIOUS PRIORITY FOUNDATION VIOLATION FROM REPORT #2632245 DATED; 3/5/26 NOT CORRECTED; #36-4-204.112(E): **PF** Temperature Measuring Devices-Functionality OBSERVED NO WORKING METAL STEM THERMOMETER ON SITE FOR TAKING INTERNAL FOOD TEMPERATURES AT TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN WORKING METAL STEM THERMOMETER ON SITE AT ALL TIMES. PRIORITY VIOLATION #7-42-090. CITATION ISSUED. INSTRUCTED PERSON IN CHARGE TO COME INTO COMPLIANCE.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, Mar 16, 2026 · Original Source
Complaint
Mar 5, 2026
Fail
3 recorded violations
notedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED NO WORKING METAL STEM THERMOMETER ON SITE FOR TAKING INTERNAL FOOD TEMPERATURES AT TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN WORKING METAL STEM THERMOMETER ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-005. CITATION ISSUED.
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 BUILD UP OF SPILLAGE AND FOOD RESIDUE ON LARGE EQUIPMENT. INSTRUCTED PERSON IN CHARGE 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.
OBSERVED SPLATTERS OF FOOD DEBRIS AND GRIME ON WALLS IN PREP AREA AND DISH AREA. INSTRUCTED PERSON IN CHARGE 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.
Official record from Chicago Department of Public Health, Mar 5, 2026 · Original Source
Canvass Re-Inspection
Sep 3, 2025
Pass w/ Conditions
7 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(B) OBSERVED AN ACCUMULATION OF FOOD DEBRIS ON COOKING EQUIPMENT AND TABLETOPS IN PREP AREA. INSTRUCTED TO CLEAN, SANITIZE 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.
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CERTIFIED FOOD SERVICE SANITATION MANAGER ON DUTY, AT THE TIME OF INSPECTION, WHILE TIME AND TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS ARE BEING PREPARED, STORED, HANDLED AND/OR SERVED. INSTRUCTED THAT A CERTIFIED MANAGER WITH A CURRENT CITY OF CHICAGO CERTIFICATE MUST BE ON PREMISES AT ALL TIMES AND A VALID CERTIFICATE MUST REMAIN POSTED ON SITE WHENEVER TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE BEING PREPARED, HANDLED AND/OR SERVED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
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.
3-302.12 OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-305.11 OBSERVED FOOD CONTAINERS STORED IMPROPERLY ON THE FLOOR IN THE WALK-IN COOLER, PREP, DISH WASH AND STORAGE AREAS. INSTRUCTED TO STORE PROPERLY BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS. OBSERVED FOOD ITEMS STORED IN WALK-IN COOLER AND PREP AREAS CONTAINERS UNCOVERED. INSTRUCTED TO PROVIDED FOOD GRADE LIDS/COVERINGS WHEN STORING ALL FOOD ITEMS TO PREVENT CONTAMINATION.
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.
6-501.12 OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP AND DISH AREA, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS AND DIRT BUILDUP. INSTRUCTED TO INCREASE CLEANING FREQUENCY 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
6-501.14 OBSERVED AN ACCUMULATION OF DIRT AND DUST BUILDUP ON OVERHEAD VENTS THROUGHOUT THE FACILITY. INSTRUCTED TO 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, Sep 3, 2025 · Original Source
Canvass
Aug 22, 2025
Fail
7 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD CONTAINERS STORED IMPROPERLY ON THE FLOOR IN THE WALK-IN COOLER, PREP, DISH WASH AND STORAGE AREAS. INSTRUCTED TO STORE PROPERLY BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS. OBSERVED FOOD ITEMS STORED IN WALK-IN COOLER AND PREP AREAS CONTAINERS UNCOVERED. INSTRUCTED TO PROVIDED FOOD GRADE LIDS/COVERINGS WHEN STORING ALL FOOD ITEMS TO PREVENT CONTAMINATION.
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 AN ACCUMULATION OF FOOD DEBRIS ON COOKING EQUIPMENT AND TABLETOPS IN PREP AREA. INSTRUCTED TO CLEAN, SANITIZE 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 OUTSIDE DUMPSTER WITH BROKEN LIDS. INSTRUCTED TO REPLACE TO ENSURE TIGHT FITTING LIDS. PRIORITY FOUNDATION VIOLATION. 7-38-020(B). CITATION ISSUED.
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.
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP AND DISH AREA, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS AND DIRT BUILDUP. INSTRUCTED TO INCREASE CLEANING FREQUENCY 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 AN ACCUMULATION OF DIRT AND DUST BUILDUP ON OVERHEAD VENTS THROUGHOUT THE FACILITY. INSTRUCTED TO 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, Aug 22, 2025 · Original Source
Canvass
Nov 5, 2024
Pass w/ Conditions
4 recorded violations
notedCode 3Permits, training, and postings
Official wording
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE A VERIFIABLE EMPLOYEE-ACKNOWLEDGED HEALTH POLICY AND MAINTAIN ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010
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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NO HANDWASH CLEANSER AT FRONT HANDWASH SINK. INSTD TO PROVIDE AT ALL TIMES. SOAP WAS PROVIDED DURING INSPECTION. CITATION ISSUED 7-38-030(C) PRIORITY FOUNDATION
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.
EXCESSIVE BLACK SUBSTANCE ON CAULKING AT BASE OF 3-COMPARTMENT SINK AND WALL. INSTD TO REMOVE BLACK SUBSTANCE AND MAINTAIN CAULKING
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.
INTERIOR DOOR OF THE TOILET ROOM, THE LIGHTSHIELD COVER IN THE TOILET ROOM, AND THE FLOOR DRAIN OF THE 3-COMPARTMENT SINK ARE NOT CLEAN WITH EXCESSIVE DIRT, DEBRIS, GRIME, AND BLACK SUBSTANCE. INSTD TO DETAIL CLEAN ALL 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.