Canvass Re-Inspection
Apr 8, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Apr 8, 2026 · Original Source
Restaurant · Chicago, IL
New Pearl's Place Restaurant
3901 S Michigan Ave
Last inspected Apr 8, 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
6 inspectionsComplaint
Apr 1, 2026
Fail
3 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED THE FOLLOWING SINKS NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER OBSERVED AT PREP HANDSINK (55F). INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND-WASHING SINKS MUST BE AT LEAST 100F. SERVICE PRIORITY 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 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
NOTED IMPROPER INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE REFRIGERATOR. IMPROPER: MILK AT 55.0 AND EGGS AT 55.1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $50.00 THROUGH THE DENATURING PROCESS. 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
NOTED IMPROPER COLD-HOLD TEMPERATURE OF 60F AT PREP REFRIGERATOR. INFORMED ALL REFRIGERATION UNITS SHALL MAINTAIN A PROPER TEMPERATURE OF 41F AND BELOW. REFRIGERATOR UNIT MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF PUBLIC HEALTH (CDPH). TAGGED REFRIGERATOR. 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 temperatureOfficial record from Chicago Department of Public Health, Apr 1, 2026 · Original Source
Canvass
Apr 7, 2025
Pass
2 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED THE REAR EXIT DOOR IN POOR REPAIR. NOTED A GAP IN BETWEEN DOORS. MUST REPAIR TO PREVENT ENTRY POINT FOR PESTS.
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 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
MUST CLEAN FLOORS THROUGH OUT ESPECIALLY ALONG THE WALL BASE AND IN CORNERS TO REMOVE SPILLS AND DEBRIS. NOTED VENTS DIRTY IN THE FRONT PREP AREA. ALSO MUST CLEAN ANDD 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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Apr 7, 2025 · Original Source
Canvass
Nov 29, 2024
Pass
2 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
MUST DETAIL CLEAN ALL STORAGE SHELVING, PREP STATIONS, COUNTER TOPS,RACK AND INTERIOR OF WALK IN COOLER TO REMOVE SPILLS AND DEBRIS.
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
INSTRUCTED TO CLEAN THE FLOORS THROUGHOUT KITCHEN UNDER AROUND AND BEHIND COOKING EQUIPMENT WHERE NEEDED, CLEAN INSIDE OF WALK-IN COOLER UNDER SHELVES, CLEAN IN DISHWASHING AREA UNDER SINKS AND DISHMACHINE. CLEAN FLOOR DRAINS IN DISHWASHING AREA AND MAINTAIN. REMOVE ALL STANDING WATER FROM FLOOR IN 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 problemsOfficial record from Chicago Department of Public Health, Nov 29, 2024 · Original Source
Short Form Complaint
Apr 10, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Apr 10, 2024 · Original Source
Canvass
Feb 6, 2024
Pass
3 recorded violations
notedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED MISSING AND/OR BROKEN THERMOMETERS INSIDE COOLERS. MUST PROVIDE AND MAINTAIN WORKING THERMOMTERS WHERE EVER NEEDED.
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 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED A LEAKY PIPE UNDERNEATH THE 3 COMP SINK AND A LEAK AT THE BASE OF THE FAUCET IN THE REAR DISH WASHING ROOM. MUST REPAIR AND MAINTAIN.
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.
More about water, plumbing, or sewage problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED BROKEN FLOOR TILES IN THE DISH WASHING ROOM. MUST REPAIR 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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Feb 6, 2024 · Original Source