ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Canvass
Apr 23, 2026
Pass
1 recorded violation
notedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
OBSERVED MISSING ALLERGEN TRAINING CERTIFICATE FOR ONE CERTIFIED FOOD MANAGER. MUST PROVIDE PROOF OF CURRENT ALLERGEN TRAINING CERTIFICATES FOR ALL CERTIFIED FOOD MANAGERS.
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 23, 2026 · Original Source
Canvass
Mar 19, 2025
Pass w/ Conditions
6 recorded violations
notedCode 23Food source and labeling
Official wording
PROPER DATE MARKING AND DISPOSITION
Inspector’s notes
OBSERVED READY-TO-EAT FOOD HELD FOR MORE THAN 24 HOURS WITHOUT ANY DATE MARKING. OBSERVED COOKED BREADED CHICKEN AND COOKED RIBS WITHOUT A DATE. INSTRUCTED TO HAVE A DATE MARKING SYSTEM FOR COOKED/READY-TO-EAT FOODS HELD FOR MORE THAN 24 HOURS. DAY 1 COUNTS AS THE DAY OF PREPARATION. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
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 OUTSIDE OIL TANK WITH GREASE SPILLS. 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.
OBSERVED SEWAGE PIPE DRAINING INTO HAND WASHING SINK LOCATED IN DISH WASHING AREA. MUST REROUTE PIPE TO DRAIN INTO AN APPROVED SOURCE.
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 CARD BOARD BOXES BY REAR DOOR. INSTRUCTED TO REMOVE ITEMS FROM PREMISES.
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 OPEN PEPSI CAN AND PERSONAL BELONGINGS IN THE FOOD PREP COOLER. INSTRUCTED TO STORE PERSONAL ITEMS IN DESIGNATED AREAS AWAY FROM FOOD AND CLEAN EQUIPMENT/UTENSILS.
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.
SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
Inspector’s notes
SUMMARY REPORT NOT POSTED IN PLAIN VIEW OF ESTABLISHMENT'S CUSTOMERS FROM 4/9/2024, REPORT #2592416. MUST POST RECENT SUMMARY REPORTS VISIBLE TO THE PUBLIC AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-42-010(B). CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
NOTED RUSTY AND DIRTY SHELVES INSIDE THE 2 DOOR REFRIGERATION UNIT THE KITCHEN PREP AREA AND SHELVES INSIDE THE PRODUCE WALK IN COOLER. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/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.
INSTRUCTED TO CLEAN, REPAIR AND MAINTAIN THE FOLLOWING:- --CRACKS ON FLOOR AT FRONT DOOR ENTRANCE. --FANS INSIDE THE PRODUCE WALK IN COOLER AND THE 2 DOOR REFRIGERATION UNIT.
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 PREVIOUS PRIORITY FOUNDATION VIOLATION #25 3-603.11 FROM 4/1/2024 INSPECTION REPORT # 2591931 NOT CORRECTED:- NOTED ESTABLISHMENT SERVING UNDERCOOKED FOOD ITEMS (HAMBURGERS) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY VIOLATION#7-42-090. CITATION ISSUED TODAY.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
NOTED THE BATHROOM DOOR AT THE REAR FOOD PREP AREA NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE AT THE DOOR 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, Apr 9, 2024 · Original Source
Canvass
Apr 1, 2024
Fail
11 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO 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
NOTED NO PAPER TOWELS AT THE EMPLOYEE BATHROOM HAND WASH SINK. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
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.
NOTED RUSTY AND DIRTY SHELVES INSIDE THE 2 DOOR REFRIGERATION UNIT THE KITCHEN PREP AREA AND SHELVES INSIDE THE PRODUCE WALK IN COOLER. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/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.
NOTED THE FOLLOWING: --DIRTY AND STICKY SURFACE OF SHELVES INSIDE THE 2 DOOR SERVICE COOLER --DIRTY SHELVES INSIDE THE 2 DOOR REFRIGERATION UNIT. INSTRUCTED 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.
NOTED THE BATHROOM DOOR AT THE REAR FOOD PREP AREA NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE AT THE DOOR 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.
INSTRUCTED TO CLEAN, REPAIR AND MAINTAIN THE FOLLOWING:- --FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE REAR DRY STORAGE AREA. --CRACKS ON FLOOR AT FRONT DOOR ENTRANCE. --FANS INSIDE THE PRODUCE WALK IN COOLER AND THE 2 DOOR REFRIGERATION UNIT.
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
NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE DRY STORAGE AREA AND PREP AREA WITH FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.
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.
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH THE CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHILE TCS FOODS (RICE, CHICKEN SOUPS ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED, AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) 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.
NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
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.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
NOTED ESTABLISHMENT SERVING UNDERCOOKED FOOD ITEMS (HAMBURGERS) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY.
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.