Canvass Re-Inspection
Aug 13, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Aug 13, 2026 · Original Source
Restaurant · Chicago, IL
Oasis Cafe
21 N Wabash Ave
Last inspected Aug 13, 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
4 inspectionsCanvass Re-Inspection
Aug 10, 2026
Fail
6 recorded violations
notedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
3-304.12 : OBSERVED SCOOPS IN ALL LARGE FOOD STORAGE CONTAINERS MUST REMOVE AND STORE IN A PROPER MANNER TO PREVENT 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.
More about equipment or utensil issuesnotedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
4-903.11 (A;B;D) : MUST INVERT MULTI-USE UTENSILS ON PREP TABLES AND SHELVING UNITS.
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 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
4-501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 2- DOOR REACH IN COOLER IN DINING 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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-501.114 : MUST ELEVATE,REMOVE OR ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN STORAGE AREA UNDER STAIR CASE.
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 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
6-501.14 : MUST CLEAN DEBRIS BUILD UP FILTERS AT HOOD OF COOKING EQUIPMENT.
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.
More about building upkeep issuesnotedCode 59Other
Official wording
PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
Inspector’s notes
PREVIOUS PRIORITY FOUNDATION VIOLATION FROM REPORT #2640600 8/3/26 NOT CORRECTED-#38-6-501.111 -: STILL OBSERVED EVIDENCE OF APPX. 100 OR MORE LIVE SMALL FLIES FLYING AROUND,ON WALLS AND CEILINGS IN BOTH DINING AREAS,STORAGE AREA UNDER STAIRS, REAR HALL WAY OUTSIDE OF TOILET ROOM AND NEAR GARBAGE CANS IN SAME AREA, BOTH TOILET ROOMS,DRY FOOD STORAGE AREA. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/10/26.(PRIORITY 7-42-090)(CITATION ISSUED)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Chicago Department of Public Health, Aug 10, 2026 · Original Source
Canvass
Mar 5, 2025
Pass
3 recorded violations
notedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
THE METHOD OF COOLING CHICKPEAS IS INADEQUATE. INSTRUCTED MANAGEMENT THAT HOT FOOD MUST BE UNCOVERED TO COOL PROPERLY.
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 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED RAW LAMB AND RAW VEGETABLES STORED INSIDE OF SINGLE USE THANK YOU BAGS IN THE REACH-IN COOLER BEHIND REGISTER. INSTRUCTED MANAGEMENT NOT TO REUSE SINGLE USE BAGS AND TO STORE FOOD ITEMS IN FOOD GRADE CONTAINERS OR BAGS.
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 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
NO PROOF OF ALLERGEN TRAINING ON SITE FOR ALL CITY OF CHICAGO FOOD MANAGER. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE.
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.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Mar 5, 2025 · Original Source
Canvass
Mar 26, 2024
Pass
6 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NO HANDWASHING SIGNAGE FOR HAND WASHING SINK IN THE PREP AREA. INSTRUCTED TO PROVIDE.
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 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED STYROFOAM PLATES AND TRAYS STORED FACING UP IN THE PREP AREA BEHIND CASHIER. INSTRUCTED TO INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM OVERHEAD 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.
More about equipment or utensil issuesnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED FOOD SPILLS AND DEBRIS AT THE BOTTOM OF REACH-IN DEEP FREEZER. 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.
More about cleaning or sanitizing problemsnotedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
NO PROOF AND UNABLE VERIFY FOOD HANDLER CERTIFICATES DURING INSPECTION. MUST PROVIDE AND KEEP CERTIFICATES ON SITE.
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.
More about paperwork, training, or posting issuesnotedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED UNAPPROVED INSECT CONTROL DEVICE HANGING OVER PREP/COOLING STATION IN THE REAR. INSTRUCTED TO REMOVE INSECT CONTROL DEVICE.
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 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED TORN GASKETS ON THE INSIDE OF TWO DOOR PRODUCE COOLER. INSTRUCTED TO 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, Mar 26, 2024 · Original Source