ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Canvass
Feb 4, 2026
Pass
1 recorded violation
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED SLIGHT BUILD UP INSIDE LARGE ICE MACHINE UPPER PORTION. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE 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, Feb 4, 2026 · Original Source
Canvass
Feb 4, 2026
Pass w/ Conditions
3 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 47.0 F AND 48.0 F INSIDE WOK REACH IN COOLER- SHRIMP WONTON, SHRIMP, CHOPPED VEGGIES STIR AND BBQ PORK. INSTRUCTED MANAGER TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. PRIORITY VIOLATION 7-38-005. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILY DISCARDED. FOODS DISCARDED WEIGHT- 7 LBS, VALUED AT $150.00.
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
FOUND WOK REACH IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 48.0 F, FOUND SHRIMP, BBQ PORK, ETC. HELD INSIDE SAID COOLER. INSTRUCTED MANAGER MUST REPAIR WOK COOLER, AMBIENT AIR TEMPERATURE MUST BE 41.0 FOR BELOW. PRIORITY VIOLATION 7-38-005.
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.
PREP AREA HANDWASH SINK PIPE LEAKING. MUST REPAIR AND MAINTAIN SINK.
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.
Official record from Chicago Department of Public Health, Feb 4, 2026 · Original Source
Canvass
Feb 4, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Feb 4, 2025 · Original Source
Canvass
Feb 4, 2025
Pass w/ Conditions
2 recorded violations
notedCode 23Food source and labeling
Official wording
PROPER DATE MARKING AND DISPOSITION
Inspector’s notes
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE 2 DOOR COOLER TO BE IMPROPER: MILK, HEAVY CREAM, HALF & HALF @44.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 3 LBS OF PRODUCTS WORTH $15.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION COMBINED WITH OTHER VIOLATIONS ON INSPECTION #2611669.
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 3 COMPARTMENT SINK LEAKING FROM 1ST BASIN, NOTED HAND SINK SLOW DRAINING. 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.
ICE bin at bar missing covers where there a customer seating area across, instructed to provide a cover.
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.
Bulk food containers not labeled with common name. 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.