More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Canvass
Jan 21, 2026
Pass
2 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED THE INTERIOR OF THE REACH IN COOLERS IN PREP IN NEED OF CLEANING. 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED A MISSING LIGHT SHIELD IN THE REAR PREP AREA ABOVE COOK LINE AREA. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES.
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.
4-501.12// NOTED CUTTING BOARD AT FRONT PREP AREA AND AT KITCHEN COOKSLINE WITH DEEP STAINS AND CUTS.
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, Feb 20, 2025 · Original Source
Complaint
Feb 13, 2025
Fail
6 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED ICE MACHINE LOCATED IN KITCHEN WITH A BUILD-UP OF BLACK AND PINK SUBSTNACE IN DIRECT CONTACT WITH ICE CUBES STORED AT BELOW ICE BIN.ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #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 INTERNAL TEMPERATURES OF TCS FOODS: SOY MILK 46.9 F, FAT FREE MILK 53.8 F, WHOLE MILK 47.7 F, ORANGE JUICE 52 IN BAR/COFFEE STATION COOLER HAM 49.8 F, LEAFY GREENS 44.9 F, BACON JAM 44.8 F AND CHICKEN IN KITCHEN DELI COOLER AND SLICED CHEDDAR CHEESE 48.2 F AND SLICED PROVOLONE 48.2 F INSIDE OF UPSTAIRS WALK-IN COOLER. PERSON IN CHARGE DISCARDED AND DENATURED APPROX. 53 LBS VALUED AT $245.00 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 COLD-HOLDING TEMPERATURE OF BAR/COFFEE STATION 2 DOOR REFRIGERATOR AT 48.3 F. INSTRUCTED PERSON IN CHARGE TO HAVE TAGGED REFRIGERATOR SERVICED AND NOT TO USE TAGGED REFRIGERATOR UNTIL IT IS MAINTAINING A TEMERATURE OF 41 AND BELOW AND IS REINSPECTED BY CHICAGO DEPARTMENT OF PUBLIC HEALTH (CDPH). 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 MILK CRATES BEING USED AS SHELVING THROUGHOUT FRONT PREP, KITCHEN AND BASEMENT STORAGE AREAS. INSTRUCTED TO REMOVE AND PROVIDE PROPER SHELVING THAT NON-POROUS, SMOOTH AND EADY TO CLEAN AND A MINIMUM OF 6" OFF THE FLOOR TO PROVIDE ACCESSIBILITY TO FLOORS
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.
NOTED ENCRUSTED GREASE AND FOOD DEBRIS ON BOTTOM COMPARTMENT OF FRYER AND EXCESSIVE DUST BUILD UP UNDER TOP COVER OF ICE MACHINE. INSTRUCTED 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.
NOTED BOTTOM SHELF IN LIQUOR CLOSET WITH A PILE OF DISASSEMBLED SHELVING AND BAGS AND BOXES DIRECTLY ON THE FLOOR BEHIND BAR TABLE IN BASEMENT.
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 PLATES AND BOWLS STORED ON THE MAIN COOK AND PREP LINES IN KITCHEN AREA TO BE STORED WITH FOOD CONTACT SURFACES EXPOSED ON HIGHEST SHELVES. INSTRUCTED MANAGER TO PROTECT OR INVERT ALL BOWLS AND PLATES TO PROTECT FOOD CONTACT SURFACES FROM POTENTIAL SOURCES OF CONTAMINATION.
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.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED MULTIPLE BOXES OF SINGLE SERVICE ITEMS STORED ON THE FLOOR IN THE BASEMENT DRY STORAGE AREA. INSTRUCTED MANAGER TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF THE 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 BATHROOM DOOR TO THE MENS BATHROOM TO NOT BE SELF CLOSING. INSTRUCTED MANAGER TO PROVIDE SELF CLOSING MECHANISM TO ENSURE A SELF CLOSING BATHROOM DOOR.
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 FLOORING BELOW FRYER AND OVENS IN MAIN PREP AREA TO BE HEAVILY SOILED WITH THICK GREASE COATING AND FOOD DEBRIS ON FLOOR. INSTRUCTED MANANGER TO DETAIL CLEAN AND MAINTAIN AREA FREE OF EXCESSIVE FOOD DEBRIS AND GREASE BUILD UP.
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, Dec 18, 2024 · Original Source
License
Aug 13, 2024
Pass
5 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
BAR AND REAR PREP AREA HANDWASH SINKS WITHOUT SPLASH GUARDS. MUST PROVIDE SPLASH GUARDS FOR BOTH SAID HANDWASH SINKS.
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.
WOMENS WASHROOM HANDWASH SINK DRAIN PIPE LEAKING. 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
MENS AND WOMENS CEILING MECHNICAL FANS NOT WORKING. MUST PROVIDE WORKING CEILING MECHINICAL FANS IN SAID WASHROOMS.
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.
OBSERVED 1/4 INCH GAP AT REAR EXIT DOOR SWEEP. MUST RODENT PROOF SAID DOOR AND MAINTAIN.
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.
SOME FOOD MANAGERS WITHOUT FOOD ALLERGEN TRAINING CERTIFICATES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES.
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.