4-201.11 OBSERVED STOORAGE CARTS LOCATED IN PREP AS WELL AS WALK IN COOLER WITH EXCESSIVE RUST. INSTRUCTED TO RESURFACE EQUIPMENT AND PROVIDE SMOOTH AND EASILY CLEANABLE SURFACES.
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.
6-501.114 OBSERVED ITEMS STORED ON FLOOR IN DISHROOM/PREP AREA AND LIQUOR STORAGE IN BASEMENT THROUGHOUT. INSTRUCTED TO ORGANIZE SAID ITEMS AND STORE AT LEAST 6 INCHES OFF FLOOR TO PREVENT HIDING SPACE FOR PEST.MUST MAINTAIN PREMISE
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
6-501.14 OBSERVED VENTILATION FANS INSIDE WALK IN COOLER COVERED WITH ACCUMULATED DIRT AND DUST BUILD UP. INSTRUCTED TO 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.
Official record from Chicago Department of Public Health, Jul 21, 2026 · Original Source
Canvass Re-Inspection
Jul 15, 2026
Fail
4 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
6-501.111 OBSERVED APPROXIMATELY 13 SMALL LIVE FLIES IN REAR PREP/DISH AREA ON WALLS, COFFEE EQUIPMENT, AND DRIED KITCHENWARE, FLYING THROUGHOUT DINING ROOM AND ON WHITE PAPERS USED FOR PLACE SETTING. NOTED APPROXIMATELY 20 LARGE RODENT DROPPINGS SCATTERED ON SHELVING UNIT USED TO STORE LIQUOR BOTTLES AND IN CORNER OF STORAGE SPACE WHERE RESTAURANT SUPPLIES ARE STORED. INSTRUCTED TO REMOVE DROPPINGS, CLEAN AND SANITIZE SAID AREAS. MUST ELIMINATE FLY ACTIVITY ON SITE; 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.
4-201.11 OBSERVED STOORAGE CARTS LOCATED IN PREP AS WELL AS WALK IN COOLER WITH EXCESSIVE RUST. INSTRUCTED TO RESURFACE EQUIPMENT AND PROVIDE SMOOTH AND EASILY CLEANABLE SURFACES.
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.
6-201.11 OBSERVED FLOORS NEAR 3 COMPARTMENT SINK, HANDSINK AND DISHROOM LIFTING FROM THE FLOOR SURFACE, CREATING GAPS WHERE DRIED FOOD DEBRIS HAVE ACCUMULATED. INSTRUCTED TO REPAIR AND PROVIDE SMOOTH AND EASILY CLEANABALE SURFACES
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
6-501.14 OBSERVED VENTILATION FANS INSIDE WALK IN COOLER COVERED WITH ACCUMULATED DIRT AND DUST BUILD UP. INSTRUCTED TO 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.
Official record from Chicago Department of Public Health, Jul 15, 2026 · Original Source
Canvass
Jul 9, 2026
Fail
7 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED FLOORS NEAR 3 COMPARTMENT SINK, HANDSINK AND DISHROOM LIFTING FROM THE FLOOR SURFACE, CREATING GAPS WHERE DRIED FOOD DEBRIS HAVE ACCUMULATED. INSTRUCTED TO REPAIR AND PROVIDE SMOOTH AND EASILY CLEANABALE SURFACES.
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 VENTILATION FANS INSIDE WALK IN COOLER COVERED WITH ACCUMULATED DIRT AND DUST BUILD UP. INSTRUCTED TO 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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND DRYING PROVISIONS AVAILABLE AT HANDSINK LOCATED AT (IN USE BAR) DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN FOR PROPER HANDWASHING.PAPER TOWELS PROVIDED BY PIC. 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.
OBSERVED THE FOLLOWING COLD TCS FOODS HELD AT IMPROPER TEMPERATURES DURING TIME OF INSPECTION. NOTED APPROXIMATELY 2.5 LBS FRESH CHEESE, 3 LBS LEAFY GREENS, 2.5 LBS SAUSAGE, 3 LBS SLICED POTATO, 1 LB ROASTED RED PEPPER ALL RANGING BETWEEN 47-50F. SAID FOOD ITEMS WERE STORED IN 2 DOOR COOLING UNIT WITH COLD HOLD ATTACHED. INSTRUCTED TO HOLD ALL COLD TCS FOODS @41F AND BELOW AND MAINTAIN.ALL SAID FOOD ITEMS WERE VOLUNTARILY DISCARDED AT THIS TIME BY PIC. 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 2 DOOR COOLING UNIT WITH COLD HOLD ATTACHED LOCATED IN REAR PREP AREA @ IMPROPER TEMPERATURE DURING TIME OF INSPECTION. NOTED TEMPERATURE @50F AT THIS TIME WHILE STORING TCS FOODS (FRESH CHEESE, LEAFY GREENS, ROASTED RED PEPPERS, LEAFY GREENS,). INSTRUCTED TO DISCONTINUE USE OF EQUIPMENT, REPAIR AND MAINTAIN PROPER TEMPERATURE 41F AS REQUIRED. UNIT TAGGED AND HELD FOR INSPECTION. 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 APPROXIMATELY 13 SMALL LIVE FLIES IN REAR PREP/DISH AREA ON WALLS, COFFEE EQUIPMENT AND DRIED KITCHENWARE, FLYING THROUGHOUT DINING ROOM AND ON WHITE PAPERS USED FOR PLACE SETTING. NOTED APPROXIMATELY 20 LARGE RODENT DROPPINGS SCATTERED ON SHELVING UNIT USED TO STORE LIQUOR BOTTLES AND IN CORNER OF STORAGE SPACE WHERE RESTAURANT SUPPLIES ARE STORED. INSTRUCTED TO REMOVE DROPPINGS, CLEAN AND SANITIZE SAID AREAS. MUST ELIMINATE FLY ACTIVITY ON SITE 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.
OBSERVED STOORAGE CARTS LOCATED IN PREP AS WELL AS WALK IN COOLER WITH EXCESSIVE RUST. INSTRUCTED TO RESURFACE EQUIPMENT AND PROVIDE SMOOTH AND EASILY CLEANABLE SURFACES.
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 9, 2026 · Original Source
Non-Inspection
Jun 30, 2026
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jun 30, 2026 · Original Source
Canvass
Sep 18, 2025
Pass w/ Conditions
4 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
TCS food was held at an improper temperature. Twenty pounds of Bolognese sauce (ground beef and pork in tomato sauce) were found at 59.5°F, stored in a large plastic container with a tight-fitting lid, in the walk-in cooler. The sauce was placed in the cooler a day before. Instructed the manager to hold all cold TCS foods at 41f or lower. Priority violation 7-38-005. Food discarded was valued at $50.
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
Improper cooling method, cooling down food in tightly covered containers, instructed to loosely cover food during the cooling down 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.
Unable to locate back flow prevention device for ice maker, instructed to install one in a clear view.
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.
Official record from Chicago Department of Public Health, Sep 18, 2025 · Original Source
Non-Inspection
Sep 8, 2025
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 8, 2025 · Original Source
Canvass
Aug 1, 2024
Pass w/ Conditions
5 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE THE WALK-IN COOLER, SALAD COOLER, AND 2-DOOR PREP COOLER. OBSERVED EGGS AT 50F, MILK AT 48F, EGGPLANT AT 45F, HAMBURGERS AT 45F, ITALIAN BEEF AT 46F, BLUE CHEESE AT 50F, OYSTERS ROCKEFELLER AT 47F, SAUSAGE AT 47F, STEAKS AT 51F, CAESAR DRESSING AT 52F, CUT TOMATOES AT 46F, CREAM CHEESE AT 44F, HEAVY CREAM AT 44F, SOUP AT 45F, HAM AT 46F, AND CHEESE AT 45F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD FOODS BELOW 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED IMPROPER AIR TEMPERATURES INSIDE THE WALK-IN COOLER, 2-DOOR PREP COOLER, AND 2-DOOR SALAD COOLER. OBSERVED THE WALK-IN COOLER AT 50F, THE 2-DOOR PREP COOLER AT 46F, AND THE 2-DOOR SALAD COOLER AT 52F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN ALL COOLERS BELOW 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.
REPAIR THE CORNERS OF THE WALLS BETWEEN THE DISH WASHING AREA AND THE PREP 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.
OBSERVED A TORN DOOR GASKET INSIDE THE BOTTOM DOOR OF THE 2-DOOR PREP COOLER NEXT TO THE EXIT DOOR. MANAGEMENT WAS INSTRUCTED TO REPLACE THE DOOR 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 NO WORKING MOP SINK ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A WORKING MOP SINK WITH RUNNING WATER PROVIDED TO IT.
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.
Official record from Chicago Department of Public Health, Aug 1, 2024 · Original Source
Canvass
Nov 2, 2023
Pass w/ Conditions
6 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK LOCATED IN REAR DISH/PREP AREA. INSTRUCTED TO PROVIDE.
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.
REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
Inspector’s notes
OBSERVED SHELLSTOCK TAGS NOT MAINTAINED ON SITE FROM LAST 90 DAYS OF SHELLSTOCK PRODUCTS SOLD. INSTRUCTED TO MAINTAIN SHELLSTOCK TAGS ON SITE AS REQUIRED BY LAW. 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED ICE SCOOPS AT BAR STORED DIRECTLY IN ICE CHESTS AND OLD CHEESE CONTAINERS USED FOR FOOD STORAGE. INSTRUCTED TO STORE OUTSIDE OF ICE CHESTS AND USE ONLY FOOD GRADE RE-USABLE CONTAINERS TO AVOID CONTAMINATION.
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.
OBSERVED THE FOLLOWING REPEAT CORE VIOLATION NOT CORRECTED FROM REPORT #2555388 DATED 5/6/2022: #58 "NO ALLERGEN TRAINING. ALL CERTIFIED FOOD MANAGERS MUST OBTAIN ALLERGEN TRAINING." INSTRUCTED TO CORRECT AND COME INTO COMPLIANCE. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
Inspector’s notes
OBSERVED NO SUMMARY POSTED FROM PREVIOUS INSPECTION #2555388 DATED 5/6/2022. LEFT NEW SUMMARY AND INSTRUCTED TO POST FOR PUBLIC VIEW. 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.
OBSERVED BUILD UP OF GREASE ON EXTERIOR OF USED COOKING OIL CONTAINER LOCATED IN REAR ALLEY. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
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.