ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Complaint Re-Inspection
Sep 22, 2026
Pass
5 recorded violations
notedCode 35Food temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13: OBSERVED IMPROPER THAWING METHODS USED FOR TCS FOODS. FOUND A ROLL OF RAW GROUND BEEF IN STILL WATER AND TWO BAGS OF FROZEN CHICKEN IN TWO SEPARATE COMPARTMENTS OF THE THREE-COMPARTMENT SINK. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS PLACING TCS FOOD ITEMS IN COLD HOLDING UNITS OVERNIGHT, OR UNDER COLD RUNNING WATER
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.
3-302.12: OBSERVED THE BULK DRY INGREDIENT CONTAINERS NOT LABELED ON FOOD CART. INSTRUCTED TO LABEL AND MAINTAIN.
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.
6-501.13: OBSERVED THE FLOORS UNDER THE COOKING EQUIPMENT AND FOOD PREP TABLES WITH SLIGHT DEBRIS. 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.
2-102.13: OBSERVED THE NO FOOD HANDLER CERTIFICATE ON SITE. INSTRUCTED ALL FOOD HANDLERS MUST TAKE AND MAINTAIN RECORD 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.
2-102.13: OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGER MUST TAKE AND MAINTAIN RECORD 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.
Official record from Chicago Department of Public Health, Sep 22, 2026 · Original Source
Complaint
Sep 15, 2026
Fail
16 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CERTIFIED FOOD MANAGER ON SITE AT THE TIME OF THE INSPECTION. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 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 IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. A CONTAINER OF CHICKEN WINGS (51.0F) AND LEGS AND THIGHS (48.7F) STORED INSIDE THE REFRIGERATOR IN THE REAR PREP AREA. INSTRUCTED ALL COLD HOLDING FOOD MUST BE 41F OR BELOW AT ALL TIME. APPROXIMATELY 15LBS AT $180 WORTH OF PRODUCT DISCARDED AT THIS TIME. 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 THAWING METHODS USED FOR TCS FOODS. FOUND A ROLL OF RAW GROUND BEEF IN STILL WATER AND TWO BAGS OF FROZEN CHICKEN IN TWO SEPARATE COMPARTMENTS OF THE THREE-COMPARTMENT SINK. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS PLACING TCS FOOD ITEMS IN COLD HOLDING UNITS OVERNIGHT, OR UNDER COLD RUNNING WATER.
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 THE BULK DRY INGREDIENT CONTAINERS NOT LABELED ON FOOD CART. INSTRUCTED TO LABEL AND MAINTAIN.
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 THE OUTDOOR DUMPSTER OVERFLOWING WITH GARBAGE. INSTRUCTED TO ALWAYS HAVE DUMPSTER LID CLOSED TO PREVENT FOOD SOURCE FOR PEST PRIORITY FOUNDATION 7-38-020(B), CITATION ISSUED
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 THE FLOORS UNDER THE COOKING EQUIPMENT AND FOOD PREP TABLES WITH SLIGHT DEBRIS. 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.
OBSERVED THE NO FOOD HANDLER CERTIFICATE ON SITE. INSTRUCTED ALL FOOD HANDLERS MUST TAKE AND MAINTAIN RECORD 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.
OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGER MUST TAKE AND MAINTAIN RECORD 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.
City of chicago food service sanitation certificate
Inspector’s notes
OBSERVED NO CERTIFIED FOOD MANAGER ON SITE AT THE TIME OF THE INSPECTION. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 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 IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. A CONTAINER OF CHICKEN WINGS (51.0F) AND LEGS AND THIGHS (48.7F) STORED INSIDE THE REFRIGERATOR IN THE REAR PREP AREA. INSTRUCTED ALL COLD HOLDING FOOD MUST BE 41F OR BELOW AT ALL TIME. APPROXIMATELY 15LBS AT $180 WORTH OF PRODUCT DISCARDED AT THIS TIME. 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 THAWING METHODS USED FOR TCS FOODS. FOUND A ROLL OF RAW GROUND BEEF IN STILL WATER AND TWO BAGS OF FROZEN CHICKEN IN TWO SEPARATE COMPARTMENTS OF THE THREE-COMPARTMENT SINK. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS PLACING TCS FOOD ITEMS IN COLD HOLDING UNITS OVERNIGHT, OR UNDER COLD RUNNING WATER.
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 THE BULK DRY INGREDIENT CONTAINERS NOT LABELED ON FOOD CART. INSTRUCTED TO LABEL AND MAINTAIN.
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 THE OUTDOOR DUMPSTER OVERFLOWING WITH GARBAGE. INSTRUCTED TO ALWAYS HAVE DUMPSTER LID CLOSED TO PREVENT FOOD SOURCE FOR PEST PRIORITY FOUNDATION 7-38-020(B), CITATION ISSUED
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 THE FLOORS UNDER THE COOKING EQUIPMENT AND FOOD PREP TABLES WITH SLIGHT DEBRIS. 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.
OBSERVED THE NO FOOD HANDLER CERTIFICATE ON SITE. INSTRUCTED ALL FOOD HANDLERS MUST TAKE AND MAINTAIN RECORD 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.
OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGER MUST TAKE AND MAINTAIN RECORD 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.
Official record from Chicago Department of Public Health, Sep 15, 2026 · Original Source
Canvass Re-Inspection
Apr 30, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Apr 30, 2026 · Original Source
Canvass
Apr 22, 2026
Fail
11 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
UPON ARRIVAL, OBSERVED NO CERTIFIED FOOD MANAGER ON SITE, WHILE OPEN AND OPERATING. MANAGER ARRIVED ON SITE BUT DOES NOT HAVE ORIGINAL POSTED ON SITE ONLY A COPY. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 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 IMPROPER COLD HOLDING TEMPERATURES FOR TCS FOODS STORED INSIDE PRER COOLER. FOUND DICED AND SLICED TOMATOES (56.0F-57.8F), 3-1/2 GALLONS OF MILK (60.3F), 4-CONTAINERS OF SOUR CREAM (57.8F), 3.5 BAGS OF SHREDDED CHEESE (55.0F-56.1F). INSTRUCTED ALL COLD HOLDING FOODS AT 41F OR BELOW. APPROXIMATELY 23LBS AT $188 WORTH OF PRODUCT DISCARDED. 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 PREP COOLER AT THE TIME OF THE INSPECTION WITH TCS FOODS STORED INSIDE. FOUND COOLER AT 60.0F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE 41F OR BELOW AT ALL TIMES. MAINTENANCE ON SITE WHEN ARRIVED TO FIX COOLER. PRIORITY 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 NO LABEL ON BULK DRY INGREDIENT CONTAINERS. INSTRUCTED PERSON IN CHARGE THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH COMMON FOOD NAME.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED NO SINK STOPPERS FOR THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE 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 THE INTERIOR OF THE PREP COOLER IN NEED OF CLEANING. 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.
OBSERVED NO HOT RUNNING WATER ON SITE. HANDWASHING SINKS TEMPERATURES RANGES 54.8F-64.0F AND THREE COMPARTMENT SINK 63.0F. INSTRUCTED TO RESTORE HOT WATER, SO THAT HANDWASHING SINKS REACH AND MAINTAIN 100F AND THREE COMPARTMENT SINK 110F FOR THE DURATION OF SERVICE. MAINTENANCE WAS ABLE TO RESTORE HOT WATER. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED
In plain English
An issue that does not fit the common categories. Check the official wording for details.
OBSERVED WASTEWATER BACKING UP FROM FLOOR DRAINS IN REAR DISHWASHING AREA AND FOOD PREP AREA. WHEN HANDWASHING SINKS AND THREE COMPARTMENT SINK IS IN USE, WASTEWATER BACKS UP AND POOLS INTO DISHWASHING AREA AND FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN. 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 FLOORS BEHIND AND UNDER THE COOKING EQUIPMENT IN NEED OF CLEANING. FOUND DEBRIS AND TRASH IN MENTIONED AREA. 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.
OBSERVED NO ALLERGEN ON SITE FOR CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED TO TAKE COURSE AND MAINTAIN RECORD 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.
NOTED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR AND SUGAR). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
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 VARIOUS FOOD ITEMS STORED IN PLASTIC GROCERY BAGS IN THE COOLER AND 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 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.