Canvass Re-Inspection
Mar 3, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Mar 3, 2026 · Original Source
Restaurant · Chicago, IL
Marshall's Landing
222 W Merchandise Mart Plz
Last inspected Mar 3, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsCanvass
Feb 23, 2026
Fail
3 recorded violations
notedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED WASH GAUGE ON HIGH TEMPERATURE DISH MACHINE DIRTY AND HARD TO READ. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
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 problemsnotedCode 29Other
Official wording
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
Inspector’s notes
OBSERVED RICE HELD OUT OF TEMPERATURE FOR POKE BOWLS WITHOUT SUSHI RICE LETTER AND OR PH METER ON SITE. INSTRUCTED TO EITHER PROVIDE LETTER FROM FOOD LABORATORY INDICATING RICE IS PROPER PH OF 4.6 OR LESS DATED WITHIN THE LAST 5 YEARS OR PH METER. PRIORITY FOUNDATION 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 findingnotedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED KNIVES STORED BETWEEN ROLL TOP COOLERS. INSTRUCTED TO REMOVE AND STORE IN PROPER PLACE.
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 issuesOfficial record from Chicago Department of Public Health, Feb 23, 2026 · Original Source
Canvass Re-Inspection
Apr 7, 2025
Pass
1 recorded violation
notedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
4-903.12: OBSERVED KNIFE RACK STORED UNDERNEATH BUG LIGHT IN BASEMENT PREP AREA. INSTRUCTED TO RELOCATE BUG LIGHT TO PREVENT CONTAMINATION OF KNIVES IN KNIFE RACK.
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 issuesOfficial record from Chicago Department of Public Health, Apr 7, 2025 · Original Source
Canvass
Apr 2, 2025
Fail
6 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 48.6-67.0F. OBSERVED COLD TCS FOODS, BUTTER(67.0F), RAW TUNA CUBES(50.0-50.4F), BUTTERMILK(48.6F), GARLIC IN OIL(53.8F) AND CHICKEN BASE(53.8F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $21 WEIGHING 5LBS. 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 temperaturenotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED SMALL TWO DOOR COLD HOLDING UNIT IN FIRST FLOOR DISHWASHING PREP AREA AT IMPROPER AMBIENT TEMPERATURE OF 46.9F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE SMALL TWO DOOR COLD HOLDING UNIT REPAIRED BEFORE CONCLUSION OF INSPECTION, OBSERVED PROPER AMBIENT TEMPERATURE OF 37.8F AFTER REPAIR. 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 temperaturenotedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED 20 RAT DROPPINGS IN BASEMENT. OBSERVED RAT DROPPINGS IN DRY STORAGE AND LIQUOR STORAGE AREA. INSTRUCTED TO ELIMINATE RODENT ACTIVITY IN FACILITY, REMOVE RAT DROPPINGS AND CLEAN AFFECTED AREA. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.
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.
More about signs of rodents or insectsnotedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
OBSERVED KNIFE RACK STORED UNDERNEATH BUG LIGHT IN BASEMENT PREP AREA. INSTRUCTED TO RELOCATE BUG LIGHT TO PREVENT CONTAMINATION OF KNIVES IN KNIFE RACK.
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 issuesnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED STAINED CEILING TILES IN FIRST FLOOR BARISTA AREA(ICE MACHINE AREA.) INSTRUCTED TO REPLACE ALL STAINED CEILING TILES IN FIRST FLOOR BARISTA 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 problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED NON WORKING LIGHTS IN HOODS IN FIRST FLOOR PREP AREA ON BOTH SIDES OF COOKLINE(FRONT AND BACK). INSTRUCTED TO REPAIR OR REPLACE ALL NONWORKING LIGHTS IN ALL HOODS IN FIRST FLOOR PREP AREAS 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 issuesOfficial record from Chicago Department of Public Health, Apr 2, 2025 · Original Source
Canvass
Apr 9, 2024
Pass w/ Conditions
7 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED SLICED TOMATOES AT IMPROPER AMBIENT TEMPERATURE OF 49.8F. CORRECTED ON SITE SLICED TOMATOES VOLUNTARILY DISCARDED AND DENATURED BY MANAGER.(VALUED AT $1.50/ WEIGHING 0.5LBS)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 temperaturenotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED FOOD DEBRIS BUILDUP ON POTATO CUTTER IN BASEMENT IN PREP/DISHWASHING AREA. INSTRUCTED TO DETAIL CLEAN POTATO CUTTER IN BASEMENT PREP/DISHWASHING 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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED BUILDUP ON INTERIOR OF FLOOR DRAINS IN SOUTHSIDE OF BAR NEAR DUMPSINK AND IN COFFEE BAR AREA. INSTRUCTED TO CLEAN FLOOR DRAINS IN SOUTHSIDE OF BAR NEAR DUMPSINK AND IN COFFEE BAR 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 problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED NON WORKING LIGHTS IN HOODS FRONT AND LEFTSIDE REAR PREP. INSTRUCTED TO REPAIR/ REPLACE NON WORKING LIGHTS IN HOODS IN FRONT AND LEFTSIDE REAR PREP.
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 issuesnotedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO PAPER TOWELS AT HANDWASHING SINK IN BASEMENT PREP/DISHWASHING AREA. CORRECTED ON SITE PAPER TOWELS PROVIDED AT HANDWASHING SINK IN BASEMENT PREP/DISHWASHING AREA. 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.
More about handwashing problemsnotedCode 25Food temperature
Official wording
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED NO DISCLOSURE ON MENU AND SOME ANIMAL DERIVED FOODS WITH NO ASTERISK IDENTIFYING THEM AS BEING SERVED RAW, UNDERCOOKED OR COOKED TO ORDER. CORRECTED ON SITE ASTERISK ADDED TO ALL ANIMAL DERIVED FOODS THAT CAN BE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER AND DISCLOSURE ADDED TO MENU BEFORE CONCLUSION OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-005 NO 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 temperaturenotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED LARGE WHITE BINS IN BASEMENT WITH FLOUR NOT LABELED WITH COMMON NAME OF FOOD. INSTRUCTED FOOD STORAGE CONTAINERS SHALL BE LABELED WITH COMMON NAME OF FOOD WHEN NOT IN ORIGINAL CONTAINER.
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.
More about food source, dating, or labeling problemsOfficial record from Chicago Department of Public Health, Apr 9, 2024 · Original Source