ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
2 inspections
License Re-Inspection
Jun 10, 2026
Pass
3 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(C): INTERIOR OF REACH IN COOLER AND FREEZERS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. ALL PREP TABLES IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF GREASE AND OTHER DEBRIS. INSTRUCTED TO DETAIL CLEAN
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: FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE AND BUILD UP UNDER AND AROUND ALL EQUIPMENT 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
4-202.18: HOOD VENTILATION IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. INSTRUCTED TO DETAIL 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, Jun 10, 2026 · Original Source
License
Apr 7, 2026
Fail
9 recorded violations
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
REACH IN COOLER IN POOR REPAIR. TOP OF UNIT 66.3 DEGREES AND INTERIOR OF BOTTOM OF REACH IN 42.4 DEGREES. INSTRUCTED TO CORRECT TO MAINTAIN 41.0 DEGREES OR BELOW THROUGHOUT REACH IN COOLER. PRIORITY 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.
MUST PROVIDE LICENSE NUMBER ON LATERAL SIDES OF TRUCK IN 2 IN OR LARGER NUMBERS INSTRUCTED TO CORRECT AND MAINTAIN
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.
NO COMPLETE LOGBOOK ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE COMPLETE LOGBOOK WHICH HAS PEST COMPANY LICENSE PRIORITY FOUNDATION 7-38-020(C) NO 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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
NO CHEMICAL TEST STRIPS OR CHEMICAL SANITIZER FOR 3 COMPARTMENT SINK ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE SANITIZER AND CHEMICAL TEST STRIPS AT ALL TIMES PRIORITY FOUNDATION 7-38-005 NO CITTION ISSUED
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.
INTERIOR OF REACH IN COOLER AND FREEZERS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. ALL PREP TABLES IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF GREASE AND OTHER DEBRIS. INSTRUCTED TO DETAIL CLEAN
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.
GRAY WASTE LINE IN POOR REPAIR. LINE IS NOT PROPERLY CONNECTED TO ALLOW WASTEWATER TO PROPERLY DRAIN. INSTRUCTED TO CORRECTED AND MAINTAIN AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C) NO CITATION ISSUED
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.
FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE AND BUILD UP UNDER AND AROUND ALL EQUIPMENT 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
HOOD VENTILATION IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. INSTRUCTED TO DETAIL 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.
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
NO ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATE ON SITE WHILE CONDUCTING INSPECTION. INSTRUCTED TO HAVE ORIGINAK CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012 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.