License
Sep 8, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 8, 2026 · Original Source
Restaurant · Chicago, IL
Ria Ventures LLC
495-499 N Milwaukee Ave
Last inspected Sep 8, 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
7 inspectionsCanvass
Mar 6, 2026
Pass
1 recorded violation
notedCode 54Facility maintenance
Official wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
OBSERVED BUILD UP OF GREASE ON EXTERIOR OF USED COOKING OIL CONTAINER LOCATED IN REAR ALLEY. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
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 issuesOfficial record from Chicago Department of Public Health, Mar 6, 2026 · Original Source
Non-Inspection
Feb 18, 2026
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Feb 18, 2026 · Original Source
Canvass
Jan 28, 2025
Pass w/ Conditions
6 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE POSTED AT HANDWASHING SINK IN WOMEN'S WASHROOM IN BASEMENT USED BY FOOD EMPLOYEES. INSTRUCTED TO POST CLEARLY VISIBLE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS.
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 14Food source and labeling
Official wording
REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
Inspector’s notes
OBSERVED MULTIPLE SHELLSTOCK TAGS FROM NOVEMBER 2024 AND JANUARY 2025 WITH NO DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED. INSTRUCTED THE DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED SHALL BE RECORDED ON THE TAG OR LABEL. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
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 problemsnotedCode 25Food temperature
Official wording
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED NO ASTERSISK ON MENU IDENTIFYING ANIMAL DERIVED FOOD SLIDER AS UNDERCOOKED. OBSERVED DISCLOSURE NOT STATING THAT ANIMAL DERIVED FOOD SLIDER WITH AN ASTERISK IS SERVED UNDERCOOKED. CORRECTED BEFORE CONCLUSION OF INSPECTION. ASTERISK ADDED TO ANIMAL DERIVED FOOD SLIDER AND DISCLOSURE UPDATED TO STATE ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED RAW, UNDERCOOKED, COOKED TO ORDER OR CONTAIN RAW PROTEIN. PRIORITY FOUNDATION VIOLATION 7-38-005 NO 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 temperaturenotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED MILK CRATES USED TO ELEVATE BOXES OF LIQUOR IN LIQUOR STORAGE ROOM. OBSERVED NONFOOD ITEMS STORED ON FLOOR IN STORAGE ROOM WITH MOP SINK. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
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 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED LEAKING FAUCET AT HANDWASHING SINK IN FIRST FLOOR PREP AREA. INSTRUCTED TO REPAIR LEAKING FAUCET AT HANDWASHING SINK IN FIRST FLOOR PREP AREA AND MAINTAIN.
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
OBSERVED NO PROOF OF ALLERGEN AWARENESS TRAINING PROVIDED FOR CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN AWARENESS TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGERS.
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, Jan 28, 2025 · Original Source
Non-Inspection
Jan 14, 2025
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jan 14, 2025 · Original Source
Canvass
Mar 20, 2024
Pass
3 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED NO SPLASH GUARD ON LEFT AND RIGHT SIDE OF HANDWASHING SINK IN SECOND FLOOR BAR. INSTRUCTED TO INSTALL SPLASH GUARDS ON LEFT AND RIGHT SIDES OF HANDWASHING SINK IN BAR AREA TO PREVENT CONTAMINATION OF SHELF WHERE GLASSWARE IS STORED OR REVERSE DESIGNATION OF HANDWASHING SINK AND DUMP SINK IN SECOND FLOOR BAR.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationnotedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
OBSERVED UTENSILS LAYING FLAT DURING STORAGE IN DISHWASHING AREA ON SHELF. INSTRUCTED TO STORE UTENSILS WITH HANDLES UP OR COVER UTENSILS DURING STORAGE. OBSERVED BOWLS AND POTS NOT INVERTED DURING STORAGE IN BASEMENT DRY STORAGE. INSTRUCTED TO INVERT EQUIPMENT DURING STORAGE.
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 issuesnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED UNSEALED WOOD CEILING TO ENTRANCE IN BASEMENT PREP AREA. INSTRUCTED TO SEAL WOOD FOR EASE OF CLEANABILITY.
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, Mar 20, 2024 · Original Source
Non-Inspection
Mar 15, 2024
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Mar 15, 2024 · Original Source