ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Canvass Re-Inspection
Jan 22, 2026
Pass
2 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
6-202.15: OBSERVED THE REAR EIT DOOR WITH A SMALL OPENING AT THE BOTTOM OF THE DOOR. INSTRUCTED TO SEAL OPENING TO PREVENT POTENTIAL ENTRY POINTS FOR PEST.
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.
6-201.12: OBSERVED THE FLOORS NEAR THE MOP SINK/DISHWASHING AREA WITH OPENINGS. ALSO, FOUND A HOLE IN THE WALL BEHIND THE MOP SINK. INSTRUCTED TO SEAL ALL OPENINGS 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 22, 2026 · Original Source
Canvass
Jan 15, 2026
Fail
4 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO ONE PRESENT HAS THE CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATION, WHILE OPEN AND OPERATING. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
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.
OBSERVED THE REAR EIT DOOR WITH A SMALL OPENING AT THE BOTTOM OF THE DOOR. INSTRUCTED TO SEAL OPENING TO PREVENT POTENTIAL ENTRY POINTS FOR PEST.
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 THE FLOORS NEAR THE MOP SINK/DISHWASHING AREA WITH OPENINGS. ALSO, FOUND A HOLE IN THE WALL BEHIND THE MOP SINK. INSTRUCTED TO SEAL ALL OPENINGS 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
License
Apr 16, 2025
Pass
2 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
CLEAN AND DEFROST THE INTERIOR OF THE CHEST FREEZER WITH ICE BUILDUP AND FOOD DEBRIS INSIDE.
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.
OBSERVED A GAP BETWEEN THE FLOOR AND WALL IN THE DISH WASHING AREA. MANAGEMENT INSTRUCTED TO INSTALL BASEBOARD ALONG THE WALLS OF THE DISH WASHING AREA AND AROUND THE MOP 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.
Official record from Chicago Department of Public Health, Apr 16, 2025 · Original Source
Canvass
Apr 16, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Apr 16, 2025 · Original Source
Canvass
May 23, 2024
Pass w/ Conditions
11 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED NO SANITIZER AVAILABLE ON THE PREMISES TO SANITIZE DISHES AT THE 3-COMPARTMENT SINK. MANAGEMENT INSTRUCTED THAT SANITIZER MUST BE AVAILABLE AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
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.
OBSERVED IMPROPER COLD-HOLDING TEMPERATURES OF TCS FOODS INSIDE THE 2 DOOR PREP COOLERS. OBSERVED EGGS AT 49F, HAM AT 44F, CHEESE AT 45F, TARTAR SAUCE AT 48F, SOUR CREAM AT 53F, BEANS AT 47F, AND BEEF AT 46F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED TWO 2-DOOR PREP COOLERS USED TO STORE TCS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE 2-DOOR PREP COOLER ACROSS FROM THE GRILL WITH AN AIR TEMPERATURE OF 55F AND THE 2-DOOR PREP COOLER IN THE CORNER NEAR THE EXIT DOOR WITH AN AIR TEMPERATURE OF 48F. BOTH COOLERS WERE USED TO STORE TCS FOODS, SUCH AS EGGS AND MEAT. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN BOTH COOLERS BELOW 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.
OBSERVED A 1/2" GAP ALONG THE BOTTOM OF THE EXIT DOOR. MANAGEMENT INSTRUCTED TO RODENT PROOF ALL OUTER OPENINGS.
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 WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES AND FREEZERS. MANAGEMENT INSTRUCTED TO STORE ALL WET WIPING CLOTHS IN A CONTAINER OF SANITIZER WHEN NOT IN USE.
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.
OBSERVED A SMALL PLASTIC CONTAINER AND A STYROFOAM CUP USED AS SCOOPS INSIDE FOOD STORAGE CONTAINERS. MANAGEMENT INSTRUCTED TO USE PROPER UTENSILS WITH HANDLES STORED OUTSIDE OF THE FOOD.
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.
OBSERVED FROZEN MEATS STORED INSIDE OF PLASTIC GROCERY BAGS INSIDE OF THE CHEST FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD-GRADE STORAGE BAGS OR CONTAINERS.
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.
CLEAN THE INTERIOR OF THE CHEST FREEZER, MICROWAVE, AND PREP TABLES.
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.
OBSERVED NO SELF-CLOSING DOOR DEVICE INSTALLED ON THE WASHROOM DOOR. MANAGEMENT INSTRUCTED TO INSTALL.
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.
REPLACE THE CEILING TILE ABOVE THE FOOD PREP AREA WITH A HOLE IN THE TILE'S CORNER.
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.
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF 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.