Canvass Re-Inspection
May 26, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 26, 2026 · Original Source
Restaurant · Chicago, IL
Rosebud-Rush
55 E Superior St
Last inspected May 26, 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
5 inspectionsCanvass
May 19, 2026
Fail
2 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED BLACK DIRT BUILD UP INSIDE ICE MACHINE DRIPPING INTO ICE, ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005. ALL ICE INSIDE ICE MACHINE VOLUNTARILY DISCARDED.
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 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
BASEMENT PREP AREA FLOOR TILES LOW/POOR REPAIR AND SOME CEILING TILES IN POOR REPAIR. INSTRUCTED MANAGER MUST REGROUT BASEMENT FLOOR TILES IN PREP AREA AND REPLACE DAMAGED CEILING TILES.
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, May 19, 2026 · Original Source
Canvass Re-Inspection
Nov 4, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Nov 4, 2025 · Original Source
Canvass
May 1, 2025
Pass w/ Conditions
4 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED DISH MACHINE IN BOTTOM FLOOR KITCHEN WITH A CHLORINE SANITIZER CONCENTRATION OF 0 PPM. INSTRUCTED MANAGER TO ENSURE DISH MACHINE PRODUCES A MINIMUM CHLORINE SANITIZER CONCENTRATION OF 50 PPM. DISH MACHINE NOT IN USE AT TIME OF INSPECTION. DISH MACHINE TAGGED. PRIORITY VIOLATION 7-38-025 NOT 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 problemsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED OLIVES AND FRUIT UNCOVERED IN BAR AREA OF FACILITY. INSTRUCTED MAANGER TO ENSURE FOOD IS COVERED TO PREVENT CONTAMINATION.
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 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED SHELVING IN LOWER LEVEL KITCHEN AND RACKS IN DISH AREA WITH RUST ACCUMULATION. INSTRUCTED MANAGER TO REPAINT OR REPLACE SHELVING AND RACKS.
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 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED CEILING WITH OPEN HOLE AND LEAK IN COAT ROOM OF FACILITY. INSTRUCTED MANAGER TO REPAIR LEAK AND PATCH HOLE.
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, May 1, 2025 · Original Source
Canvass
May 30, 2024
Pass w/ Conditions
9 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HANDWASHING SINK IN THE 2ND FLOOR SERVER PREP AREA MISSING HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE TO ALL HANDWASHING SINKS 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.
More about handwashing problemsnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER TEMPERATURES FOR COLD HOLDING: SAUSAGE AT 48.7F, DICED HAM AT 47.1F, RED SAUCE AT 50.1F, COCKTAIL SAUCE AT 54.1F. INSTRUCTED TO DENATURE AND DISCARD ALL TCS FOODS AT IMPROPER TEMPERATURES. PERSON-IN-CHARGE DENATURED AND DISCARDED ALL TCS FOOD ITEMS AT IMRPOPER TEMPERATURES AT TIME OF INSPECTION. 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.
More about food kept at an unsafe temperaturenotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED THE FOLLOWING EQUIPMENT TO BE AT IMPROPER TEMPERATURES FOR COLD-HOLDING TCS FOOD ITEMS: TOPPINGS LINE COOLER IN 2ND FLOOR KITCHEN AREA, VEGETABLE REACH-IN COOLER IN BASEMENT PREP AREA. INSTRUCTED TO REMOVE ALL TCS FOOD ITEMS FROM COOLERS, AND CEASE USE OF COOLERS TO STORE TCS FOOD UNTIL REPAIRED OR REPLACED AND RE-INSPECTED BY CDPH. TAGGED BOTH COOLERS FOR RE-INSPECTION ON-SITE. PERSON-IN-CHARGE REMOVED ALL TCS FOOD ITEMS FROM BOTH COOLERS. 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.
More about food kept at an unsafe temperaturenotedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED IN-USE UTENSILS (KNIFE, TONGS) STORED IN STILL WATER AT ROOM TEMPERATURE IN BUCKET AT THE 2ND STORY MAIN COOK LINE. INSTRUCTED TO REMOVE IN-USE UTENSILS FROM STILL WATER AND STORE IN-USE UTENSILS ON A DRY, CLEAN AND SANITIZED SURFACE 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 issuesnotedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
OBSERVED EQUIPMENT (PLATES) STORED UNCOVERED/NOT INVERTED ON THE TOP SHELF ALONG THE 2ND STORY MAIN COOK LINE. INSTRUCTED TO STORE EQUIPMENT COVERED OR INVERTED TO PREVENT CONTAMINATION 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 issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED ALUMINUM FOIL USED TO LINE NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT (OVEN, SALAMANDER BROILER) AT THE 2ND STORY MAIN COOK LINE. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAINTAIN SMOOTH AND EASILY-CLEANABLE NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT.
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 SMALL LEAK AT THE BASEMENT BAR AREA ICE BASIN DRAIN PLUMBING. INSTRUCTED TO REPAIR OR REPLACE DRAIN PLUMBING AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.
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 54Facility maintenance
Official wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
OBSERVED NO WASTE RECEPTACLE AT THE 2ND STORY SERVER PREP AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE WASTE RECEPTACLE AT OR NEAR OR ALL HANDWASHING LAVATORIES IF PAPER TOWELS ARE USED AND MAINTAIN.
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 issuesnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED CORNER OF BASE COVING AT THE MAIN COOK LINE (NEAR UPRIGHT OVEN) TO BE SOILED WITH GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN BASE COVING AND FLOORS AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL 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 problemsOfficial record from Chicago Department of Public Health, May 30, 2024 · Original Source