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
Jul 17, 2025
Pass
4 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SQUEEZE BOTTLES AND SHAKERS)
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
4-301.12 : OBSERVED POTS TO LARGE TO BE SUBMERGED INTO 3- COMPARTMENT SINK TO BE PROPERLY SANITIZED MUST PROVIDE SMALLER POTS OR A LARGER 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
4-301.14 : MUST PLACE FRYER UNDER VENTILATION HOOD.
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, Jul 17, 2025 · Original Source
Canvass
Jul 10, 2025
Fail
13 recorded violations
notedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER TEMPERATURES OF COOKED TCS FOODS SUCH AS 25LBS. COOKED STEAK-97.5F-105.8F.10LBS. COOKED CHICKEN-124.9F IN PANS ON PREP TABLE. THE PRODUCT WAS DISCARDED BY THE MANAGER. IT MUST HAVE HAD HOT HOLDING FOODS AT 135.0°F OR ABOVE. APPX.35LBS. $100.(PRIORITY 7-38-005)(COS)(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 IMPROPER TEMPERATURES OF TCS READY TO EAT AND COOKED FOODS, SUCH AS 1.5LBS. SLICED TOMATO-50.7F.3LBS. GUACAMOLE-48.7F.1.5LBS. PICO DE GALLO-52.2F.4LBS. CACTUS-46.4F.7.5LBS. GROUND BEEF-46.4F.4LBS. PORK-48.4F..5LB. BEEF-49.8F..5LBS. SLICED HAM-51.8F. .5LBS. CHIROZO-49.5F. .5LBS. SHRIMP-50.2F. .5LB. CARNITAS-53.2F. .5LBS. TRIPE-50.0F. .5LBS SHREDDED LETTUCE-58.3F. INSIDE OF 3-DOOR PREP COOLER. THE PRODUCT WAS DISCARDED BY THE MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0°F OR BELOW. APPX. 25LBS. $90. (COS)(PRIORITY 7-38-005)(CONSOILDATED VIOLATION)
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 IMPROPER TEMPERATURE OF 3-DOOR PREP COOLER AT 53.1°F. WITH TCS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON THE UNIT. MUST HAVE COLD HOLDING UNIT AT 41.0°F OR BELOW.EMAIL: FOOD@CITYOFCHICAGO.ORG WHEN READY. (PRIORITY 7-38-005)(COS)(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.
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SQUEEZE BOTTLES AND SHAKERS)
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 EVIDENCE OF APPX. 75 OR MORE RAT DROPPINGS ON FLOOR NEXT TO AND BEHIND HOT WATER TANK, TABLE, AND MATTRESS IN BASEMENT.MUST REMOVE RAT DROPPINGS, CLEAN AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 7/10/25.(PRIORITY FOUNDATION 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.
MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR PREP COOLER.
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
OBSERVED POTS TO LARGE TO BE SUBMERGED INTO 3- COMPARTMENT SINK TO BE PROPERLY SANITIZED MUST PROVIDE SMALLER POTS OR A LARGER 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.
MUST CLEAN FOOD DEBRIS BUILD UP FROM GRILL TABLE,PREP TABLES, FRYER CABINET.
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.
MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN DRY FOOD STORAGE AND MOP SINK CLOSET.
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
MUST PLACE FRYER UNDER VENTILATION HOOD.
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 A MISSING FOOD HANDLERS TRAINING FOR EMPLOYEE MUST PROVIDE AND MAINTAIN.
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 10, 2025 · Original Source
Canvass Re-Inspection
Nov 27, 2024
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-501.114 OBSERVED 2 COOLERS NOT IN PROPER WORKING ORDER. INSTRUCTED MANAGER TO REPAIR OR REMOVE COOLERS FROM PREMISES TO AVOID UNNECESSARY CLUTTER.
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, Nov 27, 2024 · Original Source
Canvass
Oct 30, 2024
Pass w/ Conditions
3 recorded violations
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED 1 DOOR COOLER WITH AN AMBIENT AIR TEMPERATURE OF 47 F. INSTRUCTED MANAGER TO ENSURE ALL COOLERS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. NO TCS FOODS STORED IN COOLER. COOLER TAGGED. PRIORITY VIOLATION 7-38-005 NO 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED PREP COOLER IN CUSTOMER WALK-THROUGH AREA. THE COOLER IS LOCATED NEAR TOILET ROOM HALLWAY, AND CUSTOMERS MUST WALK PAST SAID COOLER TO REACH THE TOILET ROOM. INSTRUCTED MANAGER TO LOCK COOLER TO AVOID POTENTIAL CROSS-CONTAMINATION BY CUSTOMER.
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 2 COOLERS NOT IN PROPER WORKING ORDER. INSTRUCTED MANAGER TO REPAIR OR REMOVE COOLERS FROM PREMISES TO AVOID UNNECESSARY CLUTTER.
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, Oct 30, 2024 · Original Source
License Re-Inspection
Oct 11, 2023
Pass w/ Conditions
1 recorded violation
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 AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION, 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.
Official record from Chicago Department of Public Health, Oct 11, 2023 · Original Source
License
Oct 4, 2023
Fail
4 recorded violations
notedCode 25Food temperature
Official wording
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED NO CONSUMER ADVISORY FOR RAW OR UNDERCOOKED FOODS ON THE MENU. INSTRUCTED TO IDENTIFY SUCH FOODS BY ADDING A DISCLOSURE SUCH AS: "THESE ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CONTAIN UNDERCOOKED INGREDIENTS" AND ADD ASTERICKS NEXT TO FOOD ITEMS THAT ARE COOKED TO ORDER (EGGS, STEAK, ETC). ALSO ADD A STATEMENT THAT SAYS: "CONSUMING RAW OR UNDERCOOKED ANIMAL PRODUCTS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE MEDICAL CONDITIONS." INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION, 7-38-005.
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.
NO METAL STEM PROBE THERMOMETER ON THE PREMISES CAPABLE OF TAKING HOT AND COLD FOOD TEMPERATURES. INSTRUCTED TO PROVIDE A THERMOMETER TO TAKE HOT AND COLD FOOD TEMPERATURES. PRIORITY FOUNDATION, 7-38-005.
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.
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION, 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.
NO PEST CONTROL LOGBOOK ON SITE WITH UP-TO-DATE PEST CONTROL REPORTS, AND ALL NECESSARY DOCUMENTS THATS NEEDED INSIDE LOGBOOK SUCH AS: BUSINESS LICENSE, CHEMICALS USED, MAP, ETC. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION, 7-38-005.
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.