Restaurant · Chicago, IL

Reggie's Bar & Grill / Reggie's Music Club

Name: Reggie's Bar & Grill / Reggie's Music Club
Address: 2105-2109 S State St, Chicago, IL

2105-2109 S State St

Last inspected May 5, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

Canvass

May 5, 2026

Pass

5 recorded violations

notedCode 47Cleaning and sanitizing

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

OBSERVED THE RUBBER DOOR GASKETS TO THE TALL TWO DOOR COOLER IN THE KITCHEN IN POOR REPAIR; INSTRUCTED TO REPLACE GASKETS TO AVOID AIR ESCAPING FROM UNIT.

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 problems

notedCode 49Cleaning and sanitizing

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

INSTRUCTED TO CLEAN THE EXTERIOR SURFACES OF ALL COOKING EQUIPMENT IN TO REMOVE BUILD UP FROM GREASE AND DUST. ALSO CLEAN BOTTOM AREA OF FRYERS.

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 problems

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

OBSERVED GREASE AND DUST ON THE FLOOR/WALL BEHIND THE COOKING EQUIPMENT IN THE KITCHEN. GREASE/DUST ALSO OBSERVED ON THE PIPES CONNECTING THE EQUIPMENT TO THE GAS LINES; INSTRUCTED TO CLEAN AND MAINTAIN. THE WALL BEHIND THE GRILL IN NEED OF CLEANING IN KITCHEN. THE CEILING VENTS AND LIGHT SHIELDS IN KITCHEN IN NEED OF CLEANING TO REMOVE DUST AND PARTICLES. THE FAN COVERS INSIDE OF THE WALK-IN COOLER IN THE BASEMENT NEED CLEANING TO REMOVE DUST.

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 problems

notedCode 56Facility maintenance

Official wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s notes

OBSERVED THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

notedCode 57Permits, training, and postings

Official wording

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

Inspector’s notes

OBSERVED SOME EXPIRED FOOD HANDLER TRAINING CERTIFICATES; INSTRUCTED TO HAVE FOOD HANDLERS OBTAIN VALID CERTIFICATES.

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 issues

Official record from Chicago Department of Public Health, May 5, 2026 · Original Source

Short Form Complaint

Jul 16, 2025

Pass

1 recorded violation

notedCode 45Equipment and utensils

Official wording

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

Inspector’s notes

4-903.11(A; C): OBSERVED PLASTIC FORKS NOT INVERTED IN THE FOOD PREP AREA AND AT THE VENUE BAR. INSTRUCTED TO INVERT AND MAINTAIN.

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.

More about equipment or utensil issues

Official record from Chicago Department of Public Health, Jul 16, 2025 · Original Source

Canvass Re-Inspection

Apr 29, 2025

Pass

2 recorded violations

notedCode 45Equipment and utensils

Official wording

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

Inspector’s notes

4-903.11(A;C): OBSERVED PLASTIC FORKS NOT INVERTED IN THE FOOD PREP AREA AND AT THE VENUE BAR. INSTRUCTED TO INVERT AND MAINTAIN.

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.

More about equipment or utensil issues

notedCode 48Cleaning and sanitizing

Official wording

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

Inspector’s notes

4-301.12: OBSERVED NO SINK STOPPERS ON SITE FOR THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE 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.

More about cleaning or sanitizing problems

Official record from Chicago Department of Public Health, Apr 29, 2025 · Original Source

Canvass

Apr 22, 2025

Fail

6 recorded violations

notedCode 9Employee health and hygiene

Official wording

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED

Inspector’s notes

OBSERVED BARE HAND CONTACT WITH READY TO EAT FOOD. FOOD HANDLER USED BARE HAND, WHEN PLATING FRIES TO BE SERVED TO CUSTOMER. INSTRUCTED MUST USE GLOVES OR OTHER ALTERNATIVE APPROVED METHODS WHEN HANDLING READY TO EAT FOOD AND PRODUCTS. APPROXIMATELY 2LBS AT $5 WORTH OF PRODUCT VOLUNTARILY DISCARDED. PRIORITY VIOLATION 7-38-010, CITATION ISSUED

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 16Cleaning and sanitizing

Official wording

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

Inspector’s notes

OBSERVED LOW-TEMPERATURE DISHWASHING MACHINE NOT IN USE AT THE TIME OF THE INSPECTION, NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING. PERSON IN CHARGE WAS ABLE TO REPAIR DISHWASHING MACHINE. MAINTENANCE WAS ALSO CONTACTED. PRIORITY VIOLATION 7-38-025, NO 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.

More about cleaning or sanitizing problems

notedCode 22Food temperature

Official wording

PROPER COLD HOLDING TEMPERATURES

Inspector’s notes

OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. DICED TOMATOES (50.3F), RAW CHICKEN (51.6F), BLUE CHEESE (46.3F), FRIED CHICKEN (60.6F) FOUND IN THE PREP COOLERS IN THE FOOD PREP REAR. MANAGER DISCARDED APPROXIMATELY 16LBS AT $188 WORTH OF PRODUCT. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. 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.

More about food kept at an unsafe temperature

notedCode 36Equipment and utensils

Official wording

THERMOMETERS PROVIDED & ACCURATE

Inspector’s notes

OBSERVED NO PROBE STEM THERMOMETER FOR TAKING FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED

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.

More about equipment or utensil issues

notedCode 45Equipment and utensils

Official wording

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

Inspector’s notes

OBSERVED PLASTIC FORKS NOT INVERTED IN THE FOOD PREP AREA AND AT THE VENUE BAR. INSTRUCTED TO INVERT AND MAINTAIN.

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.

More about equipment or utensil issues

notedCode 48Cleaning and sanitizing

Official wording

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

Inspector’s notes

OBSERVED NO SINK STOPPERS ON SITE FOR THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE 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.

More about cleaning or sanitizing problems

Official record from Chicago Department of Public Health, Apr 22, 2025 · Original Source

Short Form Complaint

Jul 17, 2024

Pass

6 recorded violations

notedCode 10Handwashing

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

6-301.14: OBSERVED HANDWASHING SINK ON THE ROOF TOP/ PATIO BAR MISSING HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

Official wording

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Inspector’s notes

3-302.12: OBSERVED ONE BULK DRY INGREDIENT STORAGE CONTAINER ACROSS FROM THE FOOD WALK-IN COOLER IN THE BASEMENT NOT LABELED. INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS WITH FOOD ITEMS COMMON NAME 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.

More about food source, dating, or labeling problems

notedCode 38Pests

Official wording

INSECTS, RODENTS, & ANIMALS NOT PRESENT

Inspector’s notes

6-202.15: OBSERVED THE TWO FRONT ENTRANCE DOORS AND THE EXIT DOOR IN THE VENUE BAR WITH OPENINGS AT THE BOTTOM. INSTRUCTED TO RODENT PROOF AND MAINTAIN MENTIONED DOORS AND MAINTAIN.

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.

More about signs of rodents or insects

notedCode 49Cleaning and sanitizing

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

4-601.11(C): OBSERVED GREASE BUILD UP ON THE FOLLOWING SURFACES: ON THE SIDES OF THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD AND IN THE LOWER COMPARTMENT OF THE DEEP-FRYING UNITS. ALSO OBSERVED FOOD SPLATTERS IN THE MICROWAVES IN THE REAR FOOD PREP AREA. THE HINGES, INTERIOR AND OUTERIOR OF THE COLD HOLDING UNITS WITH FOOD DEBRIS BUILD UP. INSTRUCTED TO REMOVE GREASE, FOOD SPLATTERS, AND FOOD DEBRIS BUILD UP FROM THE MENTIONED SURFACES 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.

More about cleaning or sanitizing problems

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

6-501.13: OBSERVED GREASE BUILD UP, FLOUR RESIDUE, DIRT AND FOOD BUILD UP ON THE FOLLOWING FLOORS: IN THE REAR FOOD PREP AREA UNDER THE COOKING EQUIPMENT, UNDER THE THREE COMPARTMENT SINK AND THE MOP SINK. ALSO, IN THE BASEMENT UNDER THE STAIRCASE LEADING TO THE BASEMENT WHERE DISHWARE IS STORED, SURROUNDING THE BULK DRY STORAGE CONTAINERS, AND INSIDE THE WALK-IN COOLER; ALL OBSERVED IN THE BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOORS.

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 problems

notedCode 44Equipment and utensils

Official wording

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

Inspector’s notes

4-904.11: OBSERVED TWO CUTTING BOARDS USED FOR THE PREP COOLERS STORED ON THE FLOOR LEANING AGAINST THE THREE COMPARTMENT SINK, IN THE REAR DISHWASHING AREA. INSTRUCTED TO WASH, RINSE, AND SANITIZE CUTTING BOARDS AND REFRAIN FROM STORING DISHWARE ON FLOORS AND MAINTAIN.

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.

More about equipment or utensil issues

Official record from Chicago Department of Public Health, Jul 17, 2024 · Original Source

License

May 14, 2024

Pass

6 recorded violations

notedCode 10Handwashing

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

OBSERVED HANDWASHING SINK ON THE ROOF TOP/ PATIO BAR MISSING HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

Official wording

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Inspector’s notes

OBSERVED ONE BULK DRY INGREDIENT STORAGE CONTAINER ACROSS FROM THE FOOD WALK-IN COOLER IN THE BASEMENT NOT LABELED. INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS WITH FOOD ITEMS COMMON NAME 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.

More about food source, dating, or labeling problems

notedCode 38Pests

Official wording

INSECTS, RODENTS, & ANIMALS NOT PRESENT

Inspector’s notes

OBSERVED THE TWO FRONT ENTRANCE DOORS AND THE EXIT DOOR IN THE VENUE BAR WITH OPENINGS AT THE BOTTOM. INSTRUCTED TO RODENT PROOF AND MAINTAIN MENTIONED DOORS AND MAINTAIN.

In plain English

More about signs of rodents or insects

notedCode 44Equipment and utensils

Official wording

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

Inspector’s notes

OBSERVED TWO CUTTING BOARDS USED FOR THE PREP COOLERS STORED ON THE FLOOR LEANING AGAINST THE THREE COMPARTMENT SINK, IN THE REAR DISHWASHING AREA. INSTRUCTED TO WASH, RINSE, AND SANITIZE CUTTING BOARDS AND REFRAIN FROM STORING DISHWARE ON FLOORS AND MAINTAIN.

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.

More about equipment or utensil issues

notedCode 49Cleaning and sanitizing

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

OBSERVED GREASE BUILD UP ON THE FOLLOWING SURFACES: ON THE SIDES OF THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD AND IN THE LOWER COMPARTMENT OF THE DEEP FRYING UNITS. ALSO OBSERVED FOOD SPLATTERS IN THE MICROWAVES IN THE REAR FOOD PREP AREA. THE HINGES, INTERIOR AND OUTERIOR OF THE COLD HOLDING UNITS WITH FOOD DEBRIS BUILD UP. INSTRUCTED TO REMOVE GREASE, FOOD SPLATTERS, AND FOOD DEBRIS BUILD UP FROM THE MENTIONED SURFACES 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.

More about cleaning or sanitizing problems

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

OBSERVED GREASE BUILD UP, FLOUR RESIDUE, DIRT AND FOOD BUILD UP ON THE FOLLOWING FLOORS: IN THE REAR FOOD PREP AREA UNDER THE COOKING EQUIPMENT, UNDER THE THREE COMPARTMENT SINK AND THE MOP SINK. ALSO, IN THE BASEMENT UNDER THE STAIRCASE LEADING TO THE BASEMENT WHERE DISHWARE IS STORED, SURROUNDING THE BULK DRY STORAGE CONTAINERS, AND INSIDE THE WALK-IN COOLER; ALL OBSERVED IN THE BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOORS.

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 problems

Official record from Chicago Department of Public Health, May 14, 2024 · Original Source