SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
7 inspections
Canvass Re-Inspection
Jul 24, 2026
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-501.11 SEAL ALL OPENINGS AND GAPS IN THE WALLS OF THE FOOD PREP AREA AND DISHWASHING AREA TO PREVENT PEST HARBORAGE CONDITIONS.
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, Jul 24, 2026 · Original Source
License
Jul 24, 2026
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
SEAL THE OPENINGS AND SEAMS IN THE WALLS OF THE FOOD PREP AND DISHWASHING AREA TO ELIMINATE PEST HARBORAGE CONDITIONS. SEAL THE BASEBOARD BEHIND THE CHEST FREEZER WHERE IT IS LOOSE FROM THE WALL.
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, Jul 24, 2026 · Original Source
License
Jul 16, 2026
Not Ready
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 16, 2026 · Original Source
Complaint Re-Inspection
Apr 3, 2026
Pass
2 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED A 1/2 INCH GAP AT THE BOTTOM OF REAR EXIT DOOR IN THE KITCHEN LEADING TO DUMPSTERS AND ALLEY. INSTRUCTED TO SEAL GAP TO PREVENT PEST ENTRY.
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.
UNABLE TO LOCATE AND VERIFY FOOD HANDLER CERTIFICATES FOR ALL FOOD EMPLOYEES DURING INSPECTION. FOOD EMPLOYEES THAT ARE NOT CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST COMPLETE BASIC FOOD HANDLER TRAINING AND KEEP CERTIFICATES ON SITE FOR REVIEW.
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, Apr 3, 2026 · Original Source
Complaint
Mar 27, 2026
Pass w/ Conditions
10 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
THE PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A VALID COPY CITY OF CHICAGO FOOD MANAGER CERTIFICATE. INSTRUCTED MANAGEMENT THAT THE PERSON IN CHARGE MUST HAVE A VALID CITY OF CHICAGO FOOD MANAGER CERTIFICATE.
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.
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WITH A VALID CERTIFICATE WHILE TCS FOODS (SOUPS, SALADS, CHICKEN, SHRIMP, ETC.) WERE BEING PREPARED AND SERVED AT THE TIME OF INSPECTION. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER WITH A VALID CERTIFICATE MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED 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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HANDWASHING SINK IN THE SERVICE STATION BLOCKED AND CORNERED IN BY TRASHCAN AND SERVING CART. INSTRUCTED MANAGEMENT THAT HANDWASHING SINKS MUST BE ACCESSIBLE AT ALL TIMES TO ALLOW FOR PROPER HANDWASHING. MANAGEMENT RELOCATED TRASHCAN AND CART TO ANOTHER AREA FOR HANDWASHING ACCESSIBILITY. -COS. PRIORITY FOUNDATION VIOLATION, CITATION ISSUED 7-38-030(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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED WALK-IN COOLER NOT MAINTAINING PROPER TEMPERATURE OF 41F OR BELOW. NOTED TEMPERATURE TO BE IMPROPER AT 69.4F.NON TCS FOOD ITEMS, SODAS, AND CANNED BEVERAGES ONLY STORED IN THE COOLER AT THIS TIME. UNIT TAGGED AND HELD FOR INSPECTION BY THE CDPH AND MAY NOT BE USED UNTIL RE-INSPECTED AND MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION, 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.
OBSERVED FACILITY THAWING FROZEN SHRIMP AND OTHER FISH ITEMS AT ROOM TEMPERATURE IN THE PREP AREA. INSTRUCTED MANAGEMENT THAT TCS FOODS MUST BE THAWED UNDER REFRIGERATION MAINTAINING A PROPER TEMPERATURE OF 41F OR BELOW OR UNDER SUBMERGED RUNNING WATER AT 70F OR BELOW. FOOD EMPLOYEE PLACED FOOD ITEMS IN THE PREP COOLER.
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 A 1/2 INCH GAP AT THE BOTTOM OF REAR EXIT DOOR IN THE KITCHEN LEADING TO DUMPSTERS AND ALLEY. INSTRUCTED TO SEAL GAP TO PREVENT PEST ENTRY.
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.
OBSERVED ALUMINUM FOIL BEING USED AS A LINER ON THE BOTTOM SHELF OF COOKING EQUIPMENT IN THE PREP AREA. INSTRUCTED TO REMOVE ALUMINUM FOIL SO THAT SURFACES ARE SMOOTH AND EASILY 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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED HOT WATER AT THE THREE COMPARTMENT SINK MEASURING AT 72F. INSTRUCTED MANAGEMENT TO PROVIDE HOT WATER AT A MINIMUM OF 110F AT THE THREE COMPARTMENT SINK AND MAINTAIN. MANAGEMENT RESTORED WATER HEATER TO A HIGHER TEMPERATURE. MINIMUM HOT WATER TEMPERATURE MEASURED UP TO 120.4F BY THE END OF INSPECTION. PRIORITY VIOLATION, 7-38-025. 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 WET MOP NOT IN USE STORED IN THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT THAT MOPS MUST BE HANGED TO ALLOW TO DRY WHEN NOT IN USE.
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.
UNABLE TO LOCATE AND VERIFY FOOD HANDLER CERTIFICATES FOR ALL FOOD EMPLOYEES DURING INSPECTION. FOOD EMPLOYEES THAT ARE NOT CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST COMPLETE BASIC FOOD HANDLER TRAINING AND KEEP CERTIFICATES ON SITE FOR REVIEW.
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, Mar 27, 2026 · Original Source
License Re-Inspection
Mar 21, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Mar 21, 2025 · Original Source
License
Mar 14, 2025
Fail
7 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
MUST INSTALL A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS IN THE FRONT PREP AREA WHERE STUFFED PASTRIES ARE BEING DISPLAYED AND HANDLED. PRIORITY FOUNDATION VIOLATION 7-38-030(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.
ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
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.
MUST PROVIDE PROPER STOPPERS FOR THE THREE COMPARTMENT 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.
NOTED EXCESSIVE GREASE ON THE DEEP FRYER AND THE OTHER COOKING EQUIPMENT. MUST 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.
OUTSIDE WASTE RECEPTACLE OVERFLOWING WITH GARBAGE AND DEBRIS AND ON THE SURROUNDING GROUNDS OF THE CONTAINER. MUST REMOVE ALL OVERFLOWING GARBAGE. PRIORITY FOUNDATION VIOLATION 7-38-202(B)
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.
ALL RAW WOOD AND UNUSED CONSTRUCTION MATERIALS IN THE REAR DINING ROOM STORAGE ROOM MUST BE REMOVED FROM THE PREMISES AND ALL OTHER NEEDED ITEMS STORED ELEVATED AND ORGANIZED.
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 CERTIFICATE FOR THE ABOVE CERTIFIED FOOD MANAGER. MUST 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.