License Re-Inspection
Apr 29, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Apr 29, 2026 · Original Source
Restaurant · Chicago, IL
Pitch & Pour Supper Club
1239 W Lake St
Last inspected Apr 29, 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
2 inspectionsLicense
Apr 23, 2026
Fail
5 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
PERSON IN CHARGE ON SITE WITHOUT CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE.
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 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
PERSON IN CHARGE ON SITE WITHOUT CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE. INSTD TO PROVIDE AND MAINTAIN ORIGINAL CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012
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 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
WAREWASHING UNIT INOPERABLE. INSTD TO HAVE FULLY FUNCTIONAL AND ABLE TO PROPERLY WASH, RINSE AND SANITIZE. PRIORITY VIOLATION 7-38-025
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 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
COOLER DRAWERS UNDER GRILL LINE UNABLE TO MAINTAIN PROPER TEMPERATURE, AIR TEMPERATURE OF 80F. INSTD TO REPAIR AND HAVE REFRIGERATION ABLE TO MAINTAIN 41F OR BELOW AT ALL TIMES. 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.
More about food kept at an unsafe temperaturenotedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
FAUCET AT BAR 3-COMPARTMENT SINK UNABLE TO EXTEND TO 1ST AND 3RD BASINS. INSTD TO PROVIDE FAUCET THAT EXTENDS TO EACH BASIN AND MAINTAIN. PRIORITY FOUNDATION 7-38-030(C)
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, Apr 23, 2026 · Original Source