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
Aug 6, 2026
Pass
3 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
: 3-307.11--- MUST INSTALL A SPLASH GUARD ON THE LEFT SIDE OF THE HAND SINK IN THE REAR FOOD PREP AREA.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
4-301.12--- MUST NOT USE PLUMBERS PUTTY AS A MEANS OF REPAIR ON THE PREP THREE COMPARTMENT SINK. MUST REPAIR WITH A METAL WELD OR REPLACE THE SINK.
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.
6-201.11----OPEN WALL WITH EXPOSED DIRT/PIPING BEHIND THE WEST BAR. INSTRUCTED TO SEAL.----ALL EXPANDING SPRAY FOAM USED AS SEALANT UNDER THE GRILL LINE HAND WASHING SINK AND THE LARGE DISH MACHINE MUST BE CUT DOWN TO BE SMOOTH, CLEANABLE.
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 6, 2026 · Original Source
License
Aug 4, 2026
Fail
6 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NO HAND SINK AVAILABLE IN THE MIDDLE PREP/COOKS LINE AT THE WEST FOOD PREP AREAS. INSTRUCTED TO INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-30-030(C)
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
MUST INSTALL SPLASH GUARDS ON THE LEFT SIDES OF THE HAND SINKS IN THE PREP AREA WITH THE THREE COMPARTMENT SINK AND THE REAR FOOD PREP AREA.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
MUST NOT USE PLUMBERS PUTTY AS A MEANS OF REPAIR ON THE PREP THREE COMPARTMENT SINK. MUST REPAIR WITH A METAL WELD OR REPLACE THE SINK.
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.
EXCESSIVE RUST/GREASE ON THE FLOOR NEXT TO THE GREASE TRAP UNDER THE THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE/CLEAN.----NOTED EXPOSED RAW WOOD ON THE FLOOR AT THE ENTRANCE TO THE MIDDLE PREP COOKS LINE. INSTRUCTED TO SEAL.----INSTRUCTED TO CAP THE OPEN UNUSED DRAIN LINES AT THE OLD MOP SINK AREA AND THE WEST BAR.----OPEN WALL WITH EXPOSED DIRT/PIPING BEHIND THE WEST BAR. INSTRUCTED TO SEAL.----ALL EXPANDING SPRAY FOAM USED AS SEALANT UNDER THE GRILL LINE HAND WASHING SINK AND THE LARGE DISH MACHINE MUST BE CUT DOWN TO BE SMOOTH, CLEANABLE.
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.
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR THE ABOVE CITY OF CHICAGO CERTIFIED FOOD MANAGER. INSTRUCTED TO PROVIDE.
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.
MUST PROVIDE "NO SMOKING" SIGNAGE AT ALL EXITS/ENTRANCES.
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.