ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Canvass Re-Inspection
Sep 11, 2025
Pass
3 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM ALL COOKING AND COLD & HOT EQUIPMENT THROUGHOUT PREMISES.
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.
5-204.12 : OBSERVED NO BACKFLOW DEVICE ON ICE MACHINE TO BE SEEN FOR SERVICING MUST PROVIDE 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.
6-501.13 : MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP ON FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.
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, Sep 11, 2025 · Original Source
Canvass Re-Inspection
Aug 6, 2025
Fail
7 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
5-204.11 : STILL OBSERVED NO HAND WASHING SINK IN BAR AREA WHERE LIQUOR AND OTHER BEVERAGES ARE POURED AND SERVED TO THE PUBLIC. MUST INSTALL A HAND WASHING SINK WITH HOT & COLD RUNNING WATER, SOAP, AND TOWELS, AND MAINTAIN. (PRIORITY FOUNDATION 7-38-030)
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.
3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
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.
4-101.19 : OBSERVED CARDBOARD,FOIL AND PLASTIC COVERING ALL STORAGE SURFACES AND INSIDE OF COOLER,EQUIPMENT MUST REMOVE 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.
4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM ALL COOKING AND COLD & HOT EQUIPMENT THROUGHOUT PREMISES.
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.
5-204.12 : OBSERVED NO BACKFLOW DEVICE ON ICE MACHINE TO BE SEEN FOR SERVICING MUST PROVIDE 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.
6-501.13 : MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP ON FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.
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.
: 2-102.13 : OBSERVED EXPIRED AND MISSSING FOOD HANDLERS TRAINING FOR ALL EMPLOYEES MUST PROVIDE AND MAINTAIN.
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 6, 2025 · Original Source
Canvass
Jul 28, 2025
Fail
16 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HAND WASHING SINK IN FRONT OF SUSHI PREP AREA NOT ACCESSIBLE OBSERVED A POWER STRIP WITH SEVERAL CORDS PLUGGED IN INSIDE OF HAND SINK BASIN. ARTICLES WERE REMOVED DURING INSPECTION. MUST KEEP ACCESSIBLE AT ALL TIMES FOR HAND WASHING.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)(COS)
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 AN EXCESSIVE AMOUNT OF A BROWNISH AND YELLOW BUILDUP OF SUBSTANCE ON INTERIOR PARTS OF THE ICE MACHINE. MUST REMOVE ICE, CLEAN AND SANITIZE ICE MACHINE. (PRIORITY FOUNDATION 7-38-005)(CITATION 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.
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS IN BOTH PREP AND REACH IN COOLERS, SUCH AS 1LB. COOKED RICE-58.1F.24LBS. TOFU-46.3F-54.0F.4LBS. SPRING MIX-46.2F-60.1°F.1OZ. SALMON-49.5°F.2.5LBS. SHUMA-47.7°F-50.2°F..5LBS. CHICKEN-46.5°F.1LBS. TAKAYKA-49.5°F-50.0F.1LBS. NOODLES-55.4°F.1LBS. DUMPLINGS-46.4°F.1LBS. CALAMARI-50.0°F. THE PRODUCT WAS DISCARDED BY THE MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0°F OR BELOW. (PRIORITY 7-38-005)(COS)(CITATION ISSUED)APPX.36LBS. $240.
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.
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
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.
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED, HANDLED, AND SERVED, SUCH AS (TUNA, CALAMARI, TOFU, ETC.)MUST BE ON SITE AT ALL TIMES. (PRIORITY FOUNDATION 7-38-012)(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.
OBSERVED POOR HYGIENIC PRACTICES BY A MALE FOOD HANDLER. OBSERVED HIM SWEEPING THE FLOOR WITH A BROOM AND A DUST PAN IN HIS HANDS. THEN HE LAY THEM BETWEEN THE WALL AND WENT INTO THE 2-DOOR PREP COOLER AND WAS HANDLING CONTAINERS OF FOOD WITHOUT WASHING HIS HANDS AFTER EVERY POSSIBLE CONTAMINATION. (PRIORITY 7-38-010)(COS)(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.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED NO CONSUMER ADVISORY REMINDER ASTERISKING THE RAW AND UNDERCOOKED FOODS ON MENUS MUST BE PROVIDED AND MAINTAINED. (PRIORITY FOUNDATION 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.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
Inspector’s notes
OBSERVED SEVERAL HANGING FLY STRIPS FROM CEILING IN REAR PREP/DISH WASHING AREA MUST REMOVE.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED IMPROPER TEMPERATURES OF 2-DOOR GLASS REACH IN COOLER AT 53.9F AND 2-DOOR PREP COOLER AT 47.7F WITH TCS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON THE UNIT. MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW. ONCE REPAIRED, EMAIL: FOOD@CITYOFCHICAGO.ORG.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)
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 NO PROBE THERMOMETER AND VERIFYING THE SCALING OF THE TEMPERATURE MEASURING DEVICE FOR TAKING FOOD TEMPERATURES.MUST PROVIDE AND MAINTAIN. (PRIOROITY FOUNDATION VIOLATION 7-38-005)(CITATION ISSUED)
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.
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
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.
OBSERVED CARDBOARD,FOIL AND PLASTIC COVERING ALL STORAGE SURFACES AND INSIDE OF COOLER,EQUIPMENT MUST REMOVE 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.
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM ALL COOKING AND COLD & HOT EQUIPMENT THROUGHOUT PREMISES.
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 BACKFLOW DEVICE ON ICE MACHINE TO BE SEEN FOR SERVICING MUST PROVIDE 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.
MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP ON FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES.
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 EXPIRED AND MISSSING FOOD HANDLERS TRAINING FOR ALL EMPLOYEES MUST PROVIDE AND MAINTAIN.
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.
OBSERVED CARBOARD COVERED IN PLASTIC LINING THE SHELVING UNITS IN THE REAR STORAGE AREA AS WELL AS IN THE FRONT FOOD SERVICE AREA. INSTRUCTED TO REMOVE ALL AS A MEANS OF MAKING THE AREAS EASY TO 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.
OBSERVED A BUILD UP OF GREASE, FOOD DEBRIS, SPILLAGE AND SPLATTER ON THE SIDES OF THE COOKING AND NON COOKING EQUIPMENT IN THE FRONT FOOD PREP AND SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT FEEDING.
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 BUILD UP OF DIRT, DEBRIS, DUST AND FOOD DEBRIS UNDER AND AROUND ALL COOKING AND NON COOKING EQUIPMENT AS WELL AS ON THE SHELVINGS AND ON TOP OF THE LOWER REACH IN COOLING UNITS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACITIVITY AND FEEDING.
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 A HEAVY ACCUMULATION OF DUST AND GREASE ON THE HOOD VENTILATION SYSTEM AND FILTERS IN THE FRONT FOOD SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOODS COOKED IN AREA AND FOOD CONTACT SURFACES IN THE PREP AREA.
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, Nov 21, 2024 · Original Source
Canvass
Nov 2, 2023
Pass
4 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED DRY FOOD SPILLS AND FOOD DEBRIS IN THE FOLLOWING AREAS: ON THE FLOORS IN THE DISHWASHING AREA UNDER THE THREE COMPARTMENT SINK, ON THE FLOORS IN THE FRONT PREP AREA UNDER RUBBER MATS AND COOKING EQUIPMENT, AND BEHIND DEEP FREEZERS AND COLD HOLDING EQUIPMENT IN THE FRONT 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 ALUMINUM FOIL BEING USED AS A LINER ON THE ROLLING CARTS AND SHELVING THROUGHOUT THE FACILITY. INSTRUCTED TO REMOVE ALUMINUM FOIL AND REPLACE WITH A MATERIAL THAT IS SMOOTH AND EASILY CLEANABLE.
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 DUST ACCUMULATION IN THE VENTILATION HOOD ABOVE COOKING EQUIPMENT. MUST 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.