Canvass
Mar 5, 2026
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Mar 5, 2026 · Original Source
Restaurant · Chicago, IL
Roti Mediterranean Grill
33 N Dearborn St
Last inspected Mar 5, 2026 · View Map ↗ · Compare ↗
Out of Business
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsCanvass Re-Inspection
Feb 4, 2026
Pass w/ Conditions
10 recorded violations
notedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
2-102.13 : MUST PROVIDE FOOD HANDLERS TRAINING FOR ALL EMPLOYEES.
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 issuesnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-201.13 : MUST REPAIR OR REPLACE MISSING WALL BASE IN DINING AREA.
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 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
4-204.112(B) : MUST PROVIDE THERMOMETERS INSIDE OF LINE COLD HOLDING UNIT, SMALL HOT HOLDING UNIT AND GRILL PREP COOLER.
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 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
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 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
6-202.15 : OBSERVED A GAP ALONG BOTTOM OF MAN DOOR AND REVOLVING DOOR MUST MAKE TIGHT FITTING.
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 insectsnotedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
4-903.11 (A;B;D) : MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.
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
4-102.11 : OBSERVED GROCERY STORE BAGS USED FOR FOOD STORAGE MUST PROVIDE FOOD GRADE BAGS FOR FOOD STORAGE.
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 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(C) : MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM COLD & HOT HOLDING LOWER SHELVES AT FRONT LINE, FRYER CABINET,WALK IN COOLER SHELVING UNITS, DUST PANS,ICE DISPENSER AT SODA MACHINE AND COUNTER UNDERNEATH.
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 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
6-202.11 : MUST REPAIR OR REPLACE CRACKED LIGHT SHIELDS IN REAR DISH WASHING & PREP AREAS.
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 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
2-102.13 : MUST PROVIDE FOOD ALLERGEN TRAINING FOR ALL FOOD 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, Feb 4, 2026 · Original Source
Canvass
Feb 3, 2026
Pass w/ Conditions
13 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM COLD & HOT HOLDING LOWER SHELVES AT FRONT LINE, FRYER CABINET,WALK IN COOLER SHELVING UNITS, DUST PANS,ICE DISPENSER AT SODA MACHINE AND COUNTER UNDERNEATH.
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 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER TEMPERATURE OF TCS READY TO EAT FOODS SUCH AS 9LBS. COOKED CHICKEN AT 121.6F INSIDE OF HOT HOLDING UNIT. PRODUCT WAS DISCARDED BY MANAGER MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. 9LBS. $60.(PRIORITY 7-38-005)(COS)(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 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER TEMPERATURE OF TCS READY TO EAT FOODS SUCH AS 2LBS. SLAW-68.9F,4.5LBS.-GOBANZO BEANS 45.0F-53.2F,2LBS. CORN-48.0F,4LBS. HUMMUS-50.5F,6LBS. YOGURT-45.1F-54.9F,1.5LBS. CURRY CABBAGE-55.0F,3.0LBS PURPLE CABBAGE-49.6F-53.2F,3.5LBS. TOMATO-48.7F,3LBS. SPRING MIX-59.4F,2LBS. CUT KALE-52.3F,4LBS-RAW SALMON-60.4F INSIDE OF COLD HOLDING UNITS. PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR ABOVE. APPX.35.5LBS.$150. (PRIORITY 7-38-005)(COS)(CITATION ISSUED)(CONSOLIDATED VIOLATION)
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 IMPROPER TEMPERATURES OF LINE COLD HOLDING UNIT AT 49.6F.SALAD PREP COOLER AT 48.2F.GRILL TABLE COOLER AT 62.8F AND HOT HOLDING CABINET AT 116.6F WITH TCS FOODS STORED INSIDE A HELD FOR INSPECTION TAG WAS PLACED ON UNIT MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW AND HOT HOLDING UNITS AT 135.0F.INSTRUCTED TO USE ADDITIONAL COOLERS AND HOT HOLDING UNITS ON SITE.ONCE REPAIRED EMAIL:FOOD@CITYOFCHICAGO.ORG(PRIORITY 7-38-005)(COS)(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 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
MUST PROVIDE THERMOMETERS INSIDE OF LINE COLD HOLDING UNIT, SMALL HOT HOLDING UNIT AND GRILL PREP COOLER.
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 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
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 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED A GAP ALONG BOTTOM OF MAN DOOR AND REVOLVING DOOR MUST MAKE TIGHT FITTING.
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 insectsnotedCode 44Equipment and utensils
Official wording
UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
Inspector’s notes
MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.
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 GROCERY STORE BAGS USED FOR FOOD STORAGE MUST PROVIDE FOOD GRADE BAGS FOR FOOD STORAGE.
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
MUST REPAIR OR REPLACE MISSING WALL BASE IN DINING AREA.
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 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
MUST REPAIR OR REPLACE CRACKED LIGHT SHIELDS IN REAR DISH WASHING & PREP AREAS.
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 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
MUST PROVIDE FOOD HANDLERS TRAINING FOR ALL EMPLOYEES.
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 issuesnotedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
MUST PROVIDE FOOD ALLERGEN TRAINING FOR ALL FOOD 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, Feb 3, 2026 · Original Source
Canvass
Mar 5, 2025
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED MISSING CEILING TILE ABOVE WALK-IN COOLER ENTRANCE. INSTRUCTED TO PROVIDE.
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 5, 2025 · Original Source
Complaint
Apr 17, 2024
Pass
4 recorded violations
notedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
OBSERVED SOILED WIPING CLOTHS STORED ON THE PREP COOLER NEXT TO COOKING EQUIPMENT AT THE END OF COOK LINE. INSTRUCTED TO KEEP ALL WIPE CLOTHS STORED UN PROPER SANITIZING SOLUTION 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.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
MUST DETAIL CLEAN THE EXTERIOR OF GREASE TRAP LOCATED UNDERNEATH THREE COMPARTMENT 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.
More about cleaning or sanitizing problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED GREASE BUILD UP AND FOOD DEBRIS IN THE FOLLOWING AREAS: ON THE FLOORS UNDER THREE COMPARTMENT SINK, UNDER SHELVING FOR COOKING UTENSILS IN THE REAR, UNDER COOKING EQUIPMENT ALONG WALL BASES IN THE FRONT COOKS AREA, AND UNDER COLD AND HOT HOLDING LINE EQUIPMENT IN THE FRONT SERVING AREA. INSTRUCTED TO DETAIL CLEAN FLOORS THROUGHOUT.
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 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED METERED HANDSINK IN THE WOMENS RESTROOM RUNNING LESS THAN 15 SECS. INSTRUCTED MANAGEMENT THAT HANDSINKS SHOULD RUN A MINUMUM OF 15 SECS TO ALLOW FOR PROPER HANDWASHING.
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 problemsOfficial record from Chicago Department of Public Health, Apr 17, 2024 · Original Source
Canvass
Jan 5, 2024
Pass
4 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED WET MOP STORED INSIDE OF BUCKET IN THE REAR UTILITY AREA. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY.
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 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
FOUND A PACKAGE OF GARLIC ROTI SAUCE SUBMERGED IN WATER WITH NO RUNNING WATER, THAWING IN THE 1-COMPARTMENT PREP SINK. INSTRUCTED MANAGEMENT TCS FOODS MUST BE THAWED ACCORDING TO FOOD CODE, SUCH AS UNDER REFRIGERATION THAT MAINTAINS 41F OR BELOW OR UNDER RUNNING WATER (70F OR BELOW).
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 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED TWO DEAD ROACHES IN THE DISHWASHING AREA NEAR THE GREASE TRAP. INSTRUCTED TO REMOVE DEAD INSECTS.
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 insectsnotedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NO HANDWASHING SIGNAGE FOR HANDWASHING SINKS LOCATED IN REAR PREP AND DISHWASHING AREA. INSTRUCTED TO PROVIDE.
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 problemsOfficial record from Chicago Department of Public Health, Jan 5, 2024 · Original Source