ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
License Re-Inspection
Mar 4, 2026
Pass
1 recorded violation
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
5-205.15: **C** System Maintained in Good Repair (In Good Repair) OBSERVED BACKFLOW IN PREP LEAKING/SPRAYING WATER. 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.
Official record from Chicago Department of Public Health, Mar 4, 2026 · Original Source
License
Feb 18, 2026
Fail
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HAND SINK IN INFANT AND TODDLER CLASSROOM NOT ACCESSIBLE. BASIN WAS FILLED WITH BIBS AND TEETHING TOYS A PLASTIC FOOD CONTAINER. INSTRUCTED THAT SINK MUST BE ACCESSIBLE AND MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
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.
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (VARIETY OF MILK AND YOGURT) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 48.7FF - 58.7F LOCATED IN WALK IN COOLER. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. 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 FACILITY EQUIPMENT FOR COLD HOLDING IN DISREPAIR. NOTED REACH IN INFANTS AND TODDLERS'S CLASSROOMS COOLERS TO BE AT IMPROPER AT 58.7F. INFORMED PERSON IN CHARGE TO REPAIR OR REPLACE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. COOLER UNIT WAS OBSERVED AT 41F AT THE CONCLUSION OF INSPECTION. 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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED TEMPERATURE GAUGE OF COMMERCIAL WAREWASHING MACHINE IN DISREPAIR FOR THE WASH TEMP AND SANITIZING CYCLES OF WAREWASHING MACHINE. 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 BACKFLOW IN PREP LEAKING/SPRAYING WATER. 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.
Official record from Chicago Department of Public Health, Feb 18, 2026 · Original Source
Canvass
May 9, 2025
Pass
3 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD STORED ON THE FLOOR IN THE KITCHEN PREP AREA NEXT TO THE 2 COMPARTMENT SINK. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS AND DRINKS AT LEAST 6 INCHES OFF THE 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.
OBSERVED FLOOR IN THE CABINET/AREA NEXT TO DISH MACHINE THAT HOUSES CHEMICALS FOR MACHINE TO BE SOILED AND FULL OF LOOSE DEBRIS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AREA FREE OF EXCESSIVE 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 MISSING FOOD HANDLER TRAINING FOR EMPLOYEE WORKING IN KITCHEN AT TIME OF INSPECTION. INSTRUCTED MANAGER TO ENSURE ALL FOOD HANDLING EMPLOYEES COMPLETE AND MAINTAIN FOOD HANDLER TRAINING, AND ALL NEW EMPLOYEES COMPLETE WITHIN 30 DAYS OF HIRE.
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, May 9, 2025 · Original Source
License
Feb 21, 2024
Pass
1 recorded violation
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED 1/4 INCH GAP AT DAYCARE REAR EXIT DOOR AND REAR EXIT BUILDING DOOR. MUST RODENT PROOF BOTH DOORS.
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.