More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
9 inspections
Canvass
Oct 20, 2025
Pass
2 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED LEAKY FAUCET AT THREE COMPARTMENT SINK AT BAR AREA. INSTRUCTED TO REPAIR AND MAINTIN.
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 DUST BUILDUP ON FAN IN EMPLOYEE RESTROOMS. INSTRUCTED 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.
Official record from Chicago Department of Public Health, Oct 20, 2025 · Original Source
Non-Inspection
Oct 8, 2025
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 8, 2025 · Original Source
Non-Inspection
Sep 2, 2025
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 2, 2025 · Original Source
Canvass Re-Inspection
Jun 4, 2024
Pass
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK BEHIND THE BAR AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
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.
6-501.112: OBSERVED DEAD BUGS IN THE BASINS OF THE THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE DEAD BUGS, CLEAN AND SANITIZE BASINS BEFORE SERVICE AND MAINTAIN.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-307.11: OBSERVED THE DEEP FRYER UNIT UNCOVERED WITH GREASE WHILE NOT IN SERVICE. INSTRUCTED TO COVER TO PREVENT CONTAMINATION AND MAINTAIN.
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.
4-601.11(C): OBSERVED SLIGHT DEBRIS IN THE LOWER COMPARTMENT OF THE DEEP-FRYING UNIT. INSTRUCTED 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.
Official record from Chicago Department of Public Health, Jun 4, 2024 · Original Source
Canvass
May 21, 2024
Pass w/ Conditions
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK BEHIND THE BAR AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
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 DISHWASHING MACHINE ( NOT IN USE) NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM AND THE FINAL RINSE REACHED 112.0F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING. UNIT WAS TAGGED AT THIS TIME. PLEASE REVIEW COMMENTS FOR TAG REMOVAL INSTRUCTIONS. PRIORITY VIOLATION 7-38-025, NO 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 DEAD BUGS IN THE BASINS OF THE THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE DEAD BUGS, CLEAN AND SANITIZE BASINS BEFORE SERVICE AND MAINTAIN.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED THE DEEP FRYER UNIT UNCOVERED WITH GREASE WHILE NOT IN SERVICE. INSTRUCTED TO COVER TO PREVENT CONTAMINATION AND MAINTAIN.
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 SLIGHT DEBRIS IN THE LOWER COMPARTMENT OF THE DEEP FRYING UNIT. INSTRUCTED 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.
Official record from Chicago Department of Public Health, May 21, 2024 · Original Source
Non-Inspection
Apr 19, 2024
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Apr 19, 2024 · Original Source
Non-Inspection
Mar 12, 2024
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Mar 12, 2024 · Original Source
Canvass
Nov 8, 2023
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED BUILD UP OF DEBRIS IN CORNERS OF KITCHEN 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.