Restaurant · Chicago, IL

Ox Bar & Hearth

Name: Ox Bar & Hearth
Address: 1572-1578 N Clybourn Ave, Chicago, IL

1572-1578 N Clybourn Ave

Last inspected Aug 21, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Canvass

Aug 21, 2026

Pass

2 recorded violations

notedCode 39Contamination

Official wording

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Inspector’s notes

OBSERVD HANDSINK IN REAR PREP LOCATED DIRECTLY NEXT TO MIXING EQUIPMENT. INSTRUCTED TO PROVIDE SMOOTH AND EASILY SPLASHGUARD ON HANDSINK TO PREVENT POTENTIAL CONTAMINATION

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.

More about food not protected from contamination

notedCode 58Permits, training, and postings

Official wording

ALLERGEN TRAINING AS REQUIRED

Inspector’s notes

OBSERVED PERSON IN CHARGE WITHOUT PROOF OF ALLERGEN TRAINING CERTIFICATION.INSTRUCTED TO 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.

More about paperwork, training, or posting issues

Official record from Chicago Department of Public Health, Aug 21, 2026 · Original Source

Non-Inspection

Aug 10, 2026

No Entry

0 recorded violations

No violations recorded in this inspection.

Official record from Chicago Department of Public Health, Aug 10, 2026 · Original Source

License Re-Inspection

Nov 13, 2025

Pass

1 recorded violation

notedCode 47Cleaning and sanitizing

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

Must install a splash guard at dish room hand wash sink.

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 problems

Official record from Chicago Department of Public Health, Nov 13, 2025 · Original Source

License

Oct 28, 2025

Fail

2 recorded violations

notedCode 10Handwashing

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

No hand wash sinks provided in restrooms and bar. Instructed to install.

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.

Official wording

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

Inspector’s notes

No disclaimer provided on menu for under cooked foods, Instructed to provide.

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 temperature

Official record from Chicago Department of Public Health, Oct 28, 2025 · Original Source