Restaurant · Chicago, IL

Maharaj Chicago Inc

Name: Maharaj Chicago Inc
Address: 333 S State St, Chicago, IL

333 S State St

Last inspected Feb 25, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

Canvass

Feb 25, 2026

Pass w/ Conditions

4 recorded violations

notedCode 1Permits, training, and postings

Official wording

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

Inspector’s notes

NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES.

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.

More about paperwork, training, or posting issues

notedCode 2Permits, training, and postings

Official wording

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

Inspector’s notes

OBSERVED NO VALID ORIGINAL CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE ON THE PREMISES WHILE TCS FOODS (SANDWICHES) WERE BEING PREPARED AND SERVED. INFORMED MANAGEMENT THAT A VALID ORIGINAL CITY OF CHICAGO CERTIFIED FOOD MANAGER AND CERTIFICATE MUST BE ONSITE AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. 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.

More about paperwork, training, or posting issues

notedCode 16Cleaning and sanitizing

Official wording

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

Inspector’s notes

OBSERVED THE LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE. INSTRUCTED TO REPAIR AND MAINTAIN AN ADEQUATE SANITIZING CONCENTRATION OF 50PPM-100PPM OF CHLORINE AT ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED. FACILITY MUST USE THE 3 COMPARTMENT SINK TO WASH RINSE AND SANITIZE ALL EQUIPMENT AND UTENSILS. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.

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.

More about cleaning or sanitizing problems

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

OBSERVED FOOD DEBRIS AND STANDING WATER IN FRONT OF 3-COMPARTMENT SINK AND ALONG BACK WALL ON FLOORS BY DISH MACHINE AND 3-COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN AREA.

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.

More about cleaning or sanitizing problems

Official record from Chicago Department of Public Health, Feb 25, 2026 · Original Source

Canvass Re-Inspection

Jul 17, 2025

Pass

3 recorded violations

notedCode 41Cleaning and sanitizing

Official wording

WIPING CLOTHS: PROPERLY USED & STORED

Inspector’s notes

3-304.14: 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.

More about cleaning or sanitizing problems

notedCode 49Cleaning and sanitizing

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

4-602.13: OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. 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.

More about cleaning or sanitizing problems

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

6-501.12: OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS ON THE FLOORS LOCATED BEHIND AND UNDER THE COOKING EQUIPMENT. OBSERVED A BLACK SUBSTANCE ON THE WALL UNDER THE DISH MACHINE AND BY THE 3 COMPARTMENT SINK. OBSERVED ACCUMULATED DUST ON THE CEILING BY THE VENTS IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE.

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.

More about cleaning or sanitizing problems

Official record from Chicago Department of Public Health, Jul 17, 2025 · Original Source

Canvass

Jun 24, 2025

Pass w/ Conditions

6 recorded violations

notedCode 2Permits, training, and postings

Official wording

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

Inspector’s notes

OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPPED (SUCH AS CHICKEN). INSTRUCTED MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPPED/SERVED. INSTRUCTED MUST POST A VALID CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES.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.

More about paperwork, training, or posting issues

notedCode 16Cleaning and sanitizing

Official wording

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

Inspector’s notes

OBSERVED LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE INSPECTION. INSTRUCTED MANAGER SAID EQUIPMENT MUST PROPERLY SANITIZE AT 50PPM-100PPM OF CHLORINE ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION BY THE DEPARTMENT OF HEALTH AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.

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.

More about cleaning or sanitizing problems

notedCode 22Food temperature

Official wording

PROPER COLD HOLDING TEMPERATURES

Inspector’s notes

OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, LENTIL SOUP, A VARIETY OF CHICKEN) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 46F-49F LOCATED IN REACH IN COOLER NEXT TO WEST FOOD ENTRY DOOR. MANAGER VOLUNTARILY DISCARDS AND DENATURES ALL SAID TCS FOODS, APPROX 60 LBS $250. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. 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.

More about food kept at an unsafe temperature

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.

More about cleaning or sanitizing problems

notedCode 49Cleaning and sanitizing

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. 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.

More about cleaning or sanitizing problems

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

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.

More about cleaning or sanitizing problems

Official record from Chicago Department of Public Health, Jun 24, 2025 · Original Source

Complaint

Sep 24, 2024

Pass w/ Conditions

5 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

Bare hand contact with ready-to-eat foods, observed a food server slicing tomatoes and grabbing it with bare hands to be put in containers for immediate food consumption. Instructed manager not to allow bare hand contact with ready-t-eat foods. Priority violation 7-38-010.

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.

More about employee hygiene or health policy issues

notedCode 40Employee health and hygiene

Official wording

PERSONAL CLEANLINESS

Inspector’s notes

Food handlers not wearing hair restraints, Instructed to wear.

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.

More about employee hygiene or health policy issues

notedCode 16Cleaning and sanitizing

Official wording

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

Inspector’s notes

Low Temp dish washing machine not sanitizing at final rinse, 0pp obtained at Cl test strips. Machine was being used during inspection. Instructed manager to provide proper sanitizer concentration for final rinse. Priority violation 7-38-025.

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.

More about cleaning or sanitizing problems

notedCode 43Equipment and utensils

Official wording

IN-USE UTENSILS: PROPERLY STORED

Inspector’s notes

Cooked rice scoop stored in standing water at room temperature. Instructed to keep utensils according to health code i,e.

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.

More about equipment or utensil issues

notedCode 49Cleaning and sanitizing

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

shelve through out prep kitchen not clean, food debris and grease build up noted, 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.

More about cleaning or sanitizing problems

Official record from Chicago Department of Public Health, Sep 24, 2024 · Original Source

Canvass

Mar 6, 2024

Pass w/ Conditions

7 recorded violations

notedCode 22Food temperature

Official wording

PROPER COLD HOLDING TEMPERATURES

Inspector’s notes

OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN CURRY, LAMB, HEAVY CREAM, MILK, COOKED CHICKPEAS, A VARIETY OF CHICKEN) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 66F - 50F LOCATED IN REACH IN COOLER (NEXT TO DISHWASHER), WALK IN COOLER, AND SINGLE DOOR COOLER NEXT TO WEST FOOD ENTRY DOOR. MANAGER VOLUNTARILY DISCARDS AND DENATURES ALL SAID TCS FOODS, APPROX 90 LBS $400. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED

In plain English

More about food kept at an unsafe temperature

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS ON THE FLOORS LOCATED BEHIND AND UNDER THE COOKING EQUIPMENT. OBSERVED A BLACK SUBSTANCE ON THE WALL UNDER THE DISH MACHINE AND BY THE 3 COMPARTMENT SINK. OBSERVED ACCUMULATED DUST ON THE CEILING BY THE VENTS IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE.

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.

More about cleaning or sanitizing problems

notedCode 57Permits, training, and postings

Official wording

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

Inspector’s notes

FOUND NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.

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.

More about paperwork, training, or posting issues

notedCode 15Other

Official wording

FOOD SEPARATED AND PROTECTED

Inspector’s notes

FOUND RAW CHICKEN STORED IN CARDBOARD BOX WITH ROMA TOMATOES. ALSO NOTED RAW CHICKEN STORED OVER READY TO EAT POTATOES. FOOD SHALL BE PROTECTED FROM CROSS CONTAMINATION BY ARRANGING ALL FOODS TO BE STORED, HELD AND DISPLAYED IN ORDER OF MINIMUM COOKING TEMPERATURES. INSTRUCTED TO COMPLY. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 35Food temperature

Official wording

APPROVED THAWING METHODS USED

Inspector’s notes

FOUND LAMB THAWING UNDER FOOD PREP TABLE. INSTRUCTED MANAGER TO THAW MEAT UNDER REFRIGERATION OR COMPLETELY SUBMERGED UNDER RUNNING WATER FOR A PERIOD OF TIME THAT DOES NOT ALLOW THAWED PORTIONS OF READY-TO-EAT FOOD TO RISE ABOVE 41F

In plain English

More about food kept at an unsafe temperature

notedCode 56Facility maintenance

Official wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s notes

FOUND FILTERS FILLED WITH FLOUR AND GREASE. INTAKE AND EXHAUST AIR DUCTS SHALL BE CLEANED AND FILTERS CHANGED SO THEY ARE NOT A SOURCE OF CONTAMINATION BY DUST, DIRT, AND OTHER MATERIALS. MUST CLEAN 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.

More about building upkeep issues

notedCode 60Other

Official wording

PREVIOUS CORE VIOLATION CORRECTED

Inspector’s notes

FOUND CONTINUED NON- COMPLIANCE FROM INSPECTION REPORT # 2571286 CONDUCTED ON 2/15/23. THE FOLLOWING PREVIOUS CORE VIOLATIONS WERE NOT CORRECTED: ONE OF TWO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S WITHOUT AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS MUST OBTAIN THE ALLERGEN TRAINING CERTIFICATE INSTRUCTED MANAGER TO COMPLY . PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.