ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
License
Aug 25, 2026
Pass
1 recorded violation
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED BLACK TAPE APPLIED ALONG THE CORNERS AND EDGES OF HANDSINK IN TODDLER ROOM WHERE CAULKING WAS MISSING. INSTRUCTED TO REMOVE THE TAPE AND PROPERLY RECAULK THE AREA TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
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, Aug 25, 2026 · Original Source
License
Jan 15, 2026
Pass w/ Conditions
4 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED WHOLE MILK AND BABY FORMULA AT IMPROPER TEMPERATURE RANGING FROM 49.6 - 50.7 F. ALL MILK WAS DISCARDED INTO PREP SINK IN MAIN KITCHEN. INSTRUCTED TO PROVIDE A MAXIMUM COLD HOLDING TEMPERATURE OF 41F AND BELOW. 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 COMPACT REFRIGERATOR IN INFANT ROOM WITH IMPROPER AIR TEMPERATURE 49.7 F. COOLER IS BEING TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTRUCTED MANAGER TO CORRECT AND NOT USE UNTIL TAG IS REMOVED. 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 GAP AT BOTTOM OF FRONT ENTRY DOOR. INSTRUCTED TO PROVIDE A TIGHT-FITTING SEAL TO PREVENT ENTRY OF PESTS.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
OBSERVED DAMAGED WALL IN MULTI USE PLAYROOM ACROSS FROM EMERGENCY EXIT. 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.
Official record from Chicago Department of Public Health, Jan 15, 2026 · Original Source
Canvass
Mar 19, 2025
Pass w/ Conditions
1 recorded violation
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
FOUND IMPROPER COLD HOLDING TEMPERATURES OF MILK RANGING FROM 53F - 47F LOCATED IN REACH IN COOLER. INSTRUCTED TO PROVIDE A MAXIMUM COLD HOLDING TEMPERATURE OF 41F. 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.
Official record from Chicago Department of Public Health, Mar 19, 2025 · Original Source
License Re-Inspection
Oct 16, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 16, 2024 · Original Source
License
Oct 7, 2024
Fail
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
No hot running water at all hand wash sink. refer to violation #50.
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.
No probe food thermometer or temperature measuring device for hot and cold foods on site. Instructed to obtain. priority foundation violation 7-38-005.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
No irreversible dish machine thermometer no heat strips for high temp dish washer, instructed to obtain. Priority foundation violation 7-38-005
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.
No hot running water through out facility, water temp at 74f , instructed to provide a minimum of 110f at 2 comp and 100-120f at all hand wash sink for all the times when daycare is in operation. priority violation 7-38-030(C)
In plain English
An issue that does not fit the common categories. Check the official wording for details.