ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Canvass
Jun 29, 2026
Pass
2 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED DRAINPIPE LEAKING UNDER THREE COMPARMTENT SINK. INSTRUCTED TO REPAIR LEAKING DRAINPIPE. ALSO OBSERVED BOTH HANDWASHING SINKS TO BE SLOW-DRAINING. INSTUCTED TO RPAIR.
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.
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL COOKING EQUIPMENT, INGREDIENT CONTAINERS, RACKS AND SHELVING WITH FLOUR, DUST, GREASE, AND DIRT BUILD-UP THROUGHOUT. RECOMMENDED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
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 29, 2026 · Original Source
Canvass
Nov 14, 2025
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
NO PERSON ON SITE WITH FOODSERVICE MANAGER TRAINING.
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 VALID CITY OF CHICAGO SANITATION CERTIFICATE ON SITE. INSTRUCTED PERSON IN CHARGE THAT CERTIFIED MANAGER AS WELL AS VALID ORIGINAL CERTIFICATE MUST BE ON SITE AT ALL TIMES TCS FOODS ARE BEING PREPARED AND SERVED (BEANS, RICE, CHICKEN, STEAK). PRIORITY FOUNDATION #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.
OBSERVED TCS FOOD STORED IN FRONT PREP COOLER AT IMPROPER COLD HOLD TEMPERATURE RANGE OF 58F-60F. THE FOLLOWING COLD HOLD ITEMS OBSERVED AT IMPROPER COLD HOLDING; SLICED TOMATOES, CHOPPED BEEF, SHREDDED CHICKEN, DICED TOMATOES, COOKED CHORIZO. PIC VOLUNTARILY DISCARDED APPROXIMATELY 10LBS OF DENATURED FOOD AT A COST OF $100. 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 COLD HOLD UNIT IN FRONT PREP AREA AT 61F. INSTRUCTED PERSON IN CHARGE THAT ALL COLD HOLD UNITS MUST BE HELD AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION #7-38-005. CITATION ISSUED. COOLER IS TAGGED HELD FOR INSPECTION BY CDPH AT THIS TIME. INSTRUCTED PERSON IN CHARGE THAT NO TCS FOODS MAY BE STORED IN UNIT UNTIL RE-INSPECTION.
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 1/4IN GAP IN BOTTOM CORNER OF REAR EXTERIOR DOOR. INSTRUCTED PERSON IN CHARGE TO REPAIR DOOR TO BE TIGHT FITTING 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.
OBSERVED TORN GASKET ON TWO DOOR COOLER IN REAR STORAGE AREA. INSTRUCTED PERSON IN CHARGE TO REPAIR 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.
OBSERVED PREP TABLE IN REAR USED FOR STORAGE WITH EXCESSIVE RUST ON BOTTOM. INSTRUCTED PERSON IN CHARGE TO REPAIR OR REPLACE.
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 BROKEN LID ON COVERED RECEPTACLE IN RESTROOM. INSTRUCTED PERSON IN CHARGE TO REPAIR OR REPLACE 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.
OBSERVED DEBRIS AND LITTER UNDER AND AROUND DUMPSTER. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN AREA.
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 LITTER AND FOOD DEBRIS UNDER SHELVING AND ALONG WALL BEHIND THREE COMPARTMENT SINK. INSTRUCTED PERSON IN CHARGE 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, Nov 14, 2025 · Original Source
Complaint
Oct 7, 2024
Pass
6 recorded violations
notedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
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 MILK CRATES BEING USED AS SHELVING THROUGHOUT THE FACILITY. MUST REMOVE CRATES FROM PREMISES AND PROVIDE SHELVING THAT IS FREE OF UNNECESSARY CREVICES AND DESIGNED/CONSTRUCTED TO BE 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.
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS. INSTRUCTED MANAGER 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.
OBSERVED NO COVERED WASTE RECEPTACLE IN THE WASHROOM. MANAGEMENT INSTRUCTED TO PROVIDE.
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 SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
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 NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
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 7, 2024 · Original Source
Canvass
Jun 5, 2024
Pass w/ Conditions
10 recorded violations
notedCode 9Employee health and hygiene
Official wording
NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
Inspector’s notes
OBSERVED FOOD HANDLER TOUCH READY-TO-EAT FOOD TORTILLA WITH BARE HANDS AND ADD TO ONIONS IN KITCHEN AT FOOD LINE. FOOD EMPLOYEES’ MAY NOT CONTACT EXPOSED, READY-TO-EAT FOOD WITH THEIR BARE HANDS. MUST USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS, TONGS, SINGLE-USE GLOVES, OR DISPENSING EQUIPMENT. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
OBSERVED BEEF AT IMPROPER COLD HOLDING TEMPERATURE AT 70.2F IN PREP AREA. FOOD HAS BEEN DISCARDED VOLUNTARILY. FOOD WEIGHING APPROXIMATELY 20 LBS AT A COST OF $100.00. TCS FOODS MUST BE HELD AT 41.0F OR BELOW INSIDE OF A COLD HOLDING UNIT. 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.
OBSERVED FROZEN MEAT THAWING IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO THAW TCS FOODS UNDER COLD RUNNING WATER, IN THE REFRIGERATOR OR IN THE MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS.
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 THE REAR EXIT DOOR NOT COMPLETELY RODENT PROOFED AS REQUIRED. MUST COMPLETELY RODENT PROOF DOOR BY SEALING 1/4 GAP AT THE BOTTOM OF THE DOOR.
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 SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
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 TORN/DAMAGED RUBBER GASKET ON DOOR OF THE 2 DOOR COOLER IN THE REAR PREP AREA. INSTRUCTED TO REPAIR OR REPLACE GASKET.
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 ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS. INSTRUCTED MANAGER 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.
OBSERVED A HEAVY ACCUMULATION OF DIRT, DUST, GREASE, FOOD SPLATTER AND FOOD DEBRIS ON THE WALLS AND FLOORS ESPECIALLY ALONG THE HOT FOOD SERVICE LINE UNDER AND AROUND THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
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
OBSERVED ONE BURNT OUT LIGHT BULB IN THE MAIN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
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 NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
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.