More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Canvass Re-Inspection
Aug 20, 2026
Pass
5 recorded violations
notedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
INSTRUCTED THAT THE CITY OF CHICAGO FOOD SERVICE MANAGER MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.
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.
FOUND A CRACK IN THE BOTTOM OF THE REAR EXIT DOOR; INSTRUCTED TO SEAL SO THAT DOOR IS COMPLETELY RODENT PROOFED.
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.
INSTRUCTED TO CLEAN THE SHELVES INSIDE OF THE WALK-IN COOLER TO REMOVE RUST FROM SHELVES.
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 CEILING VENTS IN KITCHEN AND LIGHT SHIELDS.
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 THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
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, Aug 20, 2026 · Original Source
Canvass
Aug 19, 2025
Pass
4 recorded violations
notedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED AND SERVICE AREA AND STORED ON FLOOR IN DINING AREA NEXT TO RESTROOM. INSTRUCTED MANAGER TO INVERT AND ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR.
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.
OBSERVED VARIOUS FOOD ITEMS STORED IN PLASTIC STORAGE TOTES IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
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 COVERED RECEPTACLE FOR PROPER DISPOSAL OF SANITARY NAPKINS IN TWO ALL-GENDER WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.
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 LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
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.
4-601.11(C): OBSERVED THE CREVICES IN BETWEEN THE DEEP-FRYING UNITS WITH GREASE ENCRUSTED. ALSO, OBSERVED DRIED UP LIQUID SPILLAGE INSIDE OF THE COLD HOLDING UNIT NEAR THE ENTRANCE DOOR OF THE REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN MENTIONED EQUIPMENT.
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.
6-201.17: OBSERVED THE VENTILATION COVER IN THE REAR DISHWASING/ FOOD PREP AREA AND INSIDE THE TOILET ROOMS FILLED WITH DUST. INSTRUCTED TO REMOVE DUST 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, Jun 10, 2024 · Original Source
Canvass
Jun 6, 2024
Fail
8 recorded violations
notedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF COOKED TCS FOODS. TWO WHOLE CHICKENS FOUND HANGING UNDER THE VENTILATION HOOD AT ROOM TEMPERATURE AT 50.0F. PORK STORED INSIDE A HOT HOLDING UNIT AT THE FRONT PREP AREA FOUND AT 93.0F. APPROXIMATELY 16 BOILED EGGS FOUND IN A BOWL AT ROOM TEMPERATURE AT THE FRONT FOOD PREP AREA AT 79.0F. VARIOUS MEATS SUCH AS PORK (70.3F-104.0F) AND WHOLE CHICKENS (61.0F-108.3F) FOUND AT THE FRONT PREP AREA HANGING IN A DISPLAY RACK AT ROOM TEMPERATURE. MANAGER VOLUNTARILY DISCARD APPROXIMATELY 360 LBS AT $535 WORTH OF FOOD AT THIS TIME. INSTRUCTED TO HOLD HOT TCS FOODS AT 135F OR ABOVE. 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 IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. OBSERVED 8 WHOLE DUCKS STORED IN THE WALK-IN COOLER AT TEMPERATURES RANGING (48.0F-55.0F). MANAGER DISCARDED APPROXIMATELY 105LBS AT $195 WORTH OF PRODUCT. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW AT ALL TIMES. PRIORITY 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #21.
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.
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
Inspector’s notes
OBSERVED NO VARIANCE/HACCP PLAN APPROVAL ON SITE FOR SPECIAL PROCESSES OF DRYING WHOLE DUCKS. OBSERVED APPROXIMATELY 40-50 WHOLE DUCKS STORED INSIDE A DRYING UNIT FOUND AT 13C (55.4F). MENTIONED DUCKS TEMPERATURES RANGED 61.3F-70.0F. APPROXIMATELY 200LBS AT $375 WAS DISCARDED. INFORMED MANAGER ON SITE IN ORDER TO CONDUCT SPECIAL PROCESSES, A HACCP PLAN/VARIANCE MUST BE OBTAINED BY CDPH. INSTRUCTED TO STOP ALL DRYING PROCESSES ON FOOD ITEMS AND NOT TO USE DRYING UNIT UNTIL A HACCP PLAN/VARIANCE IS SUBMITTED TO CDPH AND APPROVAL GRANTED FROM CDPDH. 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.
VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
Inspector’s notes
OBSERVED A UNIT STORED NEAR THE REAR EXIT DOOR, USED FOR DRYING WHOLE DUCKS, PER MANAGER ON SITE. MENTIONED UNIT WAS FILLED WITH APPROXIMATELY 40-50 WHOLE DUCKS. THE TEMPERATURE OF THE UNIT WAS 13.0C (55.4F) AT THE TIME OF THE INSPECTION. INSTRUCTED MANAGEMENT SPECIAL PROCESS UNTIL THE HEALTH DEPARTMENT APPROVES A VARIANCE/ HACCP PLAN. PRIORITY FOUNDATION 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #29
In plain English
An issue that does not fit the common categories. Check the official wording for details.
OBSERVED THE CREVICES IN BETWEEN THE DEEP-FRYING UNITS WITH GREASE ENCRUSTED. ALSO, OBSERVED DRIED UP LIQUID SPILLAGE INSIDE OF THE COLD HOLDING UNIT NEAR THE ENTRANCE DOOR OF THE REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN MENTIONED EQUIPMENT.
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 HANDWASHING SINK AT THE FRONT PREP AREA FOR BEVERAGES AND FOOD; DRAINPIPE DIRECTLY INSTALLED INSIDE TO A FLOOR DRAIN. WHEN SINK IS USED WATER OVERFLOWS FROM MENTIONED DRAINPIPES AND PROFUSELY, POOLS ONTO THE FLOOR IN THE MENTIONED AREA. MUST PROVIDE INDIRECT CONNECTION, TO MAINTAIN AS DESIGNED AND TO PREVENT CONTAMINATION. PRIORITY VIOLATION 7-38-030(C), 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.
OBSERVED THE VENTILATION COVER IN THE REAR DISHWASING/ FOOD PREP AREA AND INSIDE THE TOILET ROOMS FILLED WITH DUST. INSTRUCTED TO REMOVE DUST 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.