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
Mar 26, 2026
Pass
1 recorded violation
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(B): OBSERVED THE SHEET TRAYS IN THE STORAGE AREA WITH FOOD CRUMBS ON THE BOTTOM AND NOT CLEAN. INSTRUCTED TO WASH, RINSE, AND SANITIZE SHEET TRAYS 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.
Official record from Chicago Department of Public Health, Mar 26, 2026 · Original Source
Complaint
Mar 12, 2026
Pass w/ Conditions
3 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS STORED INSIDE A PREP COOLER. FOUND: TWO CONTAINERS OF HAM (51.0F-57.2F),TWO CONTAINERS OF SALAMI (51.5F), TWO CONTAINERS OF MOZZARELLA (50.1F-51.6F), TWO CONTAINERS OF GRILLED CHICKEN 49.6F-51.0F), SMOKED CHICKEN (51.0F), SLICED TOMATOES (59.7F), TURKEY (56.8F), CHICKEN SALAD (50.1F), TWO CONTAINERS OF STEAK (52.0F), HUMMUS (48.6F), CARMELIZED ONION (49.0F), AMERICAN AND PROVLONE CHEESE(51.2F), SALA VERDE (48.0F), MIXED LEAFY GREENS (48.0F), AND TWO CONTAINERS OF CORN (50.1F). MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPROXIMATELY 125LBS AT $230 WORTH OF PRODUCT DISCARDED. 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED A PREP COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 57.0F WITH TCS FOODS STORED INSIDE. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. TAG PLACED ON UNIT, PLEASE REVIEW COMMENTS FOR TAG REMOVAL PROCEDURE. 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 THE SHEET TRAYS IN THE STORAGE AREA WITH FOOD CRUMBS ON THE BOTTOM AND NOT CLEAN. INSTRUCTED TO WASH, RINSE, AND SANITIZE SHEET TRAYS 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.
Official record from Chicago Department of Public Health, Mar 12, 2026 · Original Source
Canvass
Jun 9, 2025
Pass
2 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED THE HAND SINK IN THE FRONT SEVRINING AREA AND THE REAR PREP AREA WITH LEAKS AT THE BASE OF THE FAUCETS. 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.
FLOORS AND FLOOR DRAINS NEED CLEANING AROUND THE DISH WASHING MACHINE TO REMOVE SPILL AND DEBRIS. ALSO CLEAN FLOORS ALONG THE WALL BASE AND IN CORNERS TO REMOVE DEBRIS.
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, Jun 9, 2025 · Original Source
Complaint
Dec 11, 2024
Pass
3 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
CLEAN THE INTERIOR OF THE MICROWAVES, TOP OF THE DISH MACHINE, FOUNTAIN POP NOZZLES, AND STAINLESS STEEL SHELVES ABOVE THE PREP COOLER.
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.
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 CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.
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, Dec 11, 2024 · Original Source
Canvass
May 2, 2024
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOOR OF FREEZER.INSTRUCTED PERSON IN CHARGE TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY AND 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.