License
Aug 6, 2026
Pass w/ Conditions
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Aug 6, 2026 · Original Source
Restaurant · Chicago, IL
Restaurant Primo Chukis Uptown
2721 W Lawrence Ave
Last inspected Aug 6, 2026 · View Map ↗ · Compare ↗
Pass w/ Conditions
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspectionsLicense
Aug 4, 2026
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Aug 4, 2026 · Original Source
License Re-Inspection
Aug 8, 2025
Pass
1 recorded violation
notedCode 52Water, plumbing, and sewage
Official wording
SEWAGE & WASTE WATER PROPERLY DISPOSED
Inspector’s notes
5-402.12--- NO GREASE TRAP LOCATED AT THE BAR THREE COMPARTMENT SINK. MUST PROVIDE.
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.
More about water, plumbing, or sewage problemsOfficial record from Chicago Department of Public Health, Aug 8, 2025 · Original Source
License
Jul 29, 2025
Fail
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
INADEQUATE HOT WATER AT THE WOMEN'S WASHROOM WASHBOWL. MAXIMUM HOT WATER TEMPERATURE NOTED AT 85.8F. MUST PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F. PRIORITY VIOLATION 7-38-030(C)
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.
More about handwashing problemsnotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
SEVERAL COOLERS THROUGHOUT THE FACILITY INCLUDING THE COOKS LINE COOLER NOT ON/OPERATIONAL. ALL COOLERS MUST BE ON, OPERATIONAL AND MAINTAIN A MINIMUM TEMPERATURE OF 41F OR 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.
More about food kept at an unsafe temperaturenotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
NOTED BUMPY, UNEVEN SPRAY FOAM USED AS A SEALANT FOR WALLS, CEILING IN THE DRY FOOD STORAGE ROOM AND AT THE GREASE TRAP AT THE DISH AREA THREE COMPARTMENT SINK. MUST CUT/SMOOTH DOWN TO BE SMOOTH AND CLEANABLE.
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 52Water, plumbing, and sewage
Official wording
SEWAGE & WASTE WATER PROPERLY DISPOSED
Inspector’s notes
NO GREASE TRAP LOCATED AT THE BAR THREE COMPARTMENT SINK. MUST PROVIDE.
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.
More about water, plumbing, or sewage problemsnotedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE PROOF OF ALLERGEN TRAINING OR CERTIFICATES AVAILABLE FOR REVIEW.
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 issuesOfficial record from Chicago Department of Public Health, Jul 29, 2025 · Original Source