More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Complaint
Mar 17, 2026
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED DUST ON THE CEILING VENT IN THE WASHROOM AND ON OTHER VENTS IN THE PREP AREA; INSTRUCTED TO CLEAN 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.
Official record from Chicago Department of Public Health, Mar 17, 2026 · Original Source
Canvass Re-Inspection
Sep 10, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 10, 2025 · Original Source
Complaint
Sep 3, 2025
Fail
6 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE.
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.
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE FOODS ARE BEING PREPARED, HANDLED AND SERVED SUCH AS (CHICKEN,COLESLAW,FRENCH FRIES,ETC) MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
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.
OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED WATER BACKING UP AT THE 3 COMPARTMENT SINK AREA. WHEN WATER IS RELEASED FROM 2ND SINK BASIN, WATER BACKS UP INTO 1ST AND 3RD SINK BASINS. INSTRUCTED MANAGER TO REPAIR BEFORE RE-INSPECTION DATE. PRIORITY FOUNDATION VIOLATION #7-38-025. 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.
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
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.
Official record from Chicago Department of Public Health, Sep 3, 2025 · Original Source
Canvass
Sep 18, 2024
Pass w/ Conditions
7 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HANDWASHING SINK IN THE REAR FOOD PREP/ DISHWASHING AREA COMPLETELY INACCESSIBLE AT THE TIME OF THE INSPECTION. STACKED BOXES OF SO FLEECE (ABOUT 4), SHELF ON THE LEFT SIDE OF THE SINK AND A BIN OF PREPACKAGED SAUCES INSIDE OF THE SINK BASIN. INSTRUCTED TO KEEP MENTIONED SINK EASILY ACCESSIBLE AT ALL TIME. PRIORITY FOUNDATION 7-38-030(C), CITATION ISSUED
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.
OBSERVED TWO MASS BINS OF FRIED CHICKEN WINGS (98-107.0F) AND FRIED CHICKEN LEG QUARTERS (68.0F-70.0F) AT IMPROPER HOT HOLDING TEMPERATURES. BOTH BINS WERE FOUND STORED AT ROOM TEMPERATURE IN THE FRONT FOOD PREP AREA. INSTRUCTED TO REFRAIN FROM COOKING TOO MUCH CHICKEN AT ONCE AND LEAVING IT AT ROOM TEMPERATURE. INSTRUCTED TO PRECOOK SMALLER BATCHES AND STORE IN A HOT HOLDING UNIT TO MAINTAIN A TEMPERATURE OF 135F OR ABOVE. APPROXIMATELY 350LBS AT $650 DISCARED AT THIS TIME. PRIORIRTY 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.
OBSERVED IMPROPER THAWING METHODS OF TCS FOODS. OBSERVED BINS WITH LIDS OF CHICKEN AND FISH STACKED ON TOP OF EACH OTHER IN THE RINSE COMPARTMENT IN THE THREE COMPARTMENT SINK. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS COLD RUNNING WATER OR PUT FOOD ITEMS IN THE REFRIGERATOR TO DEFROST THE DAY BEFORE PREP.
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.
OBSERVED THE REAR TOILET ROOM DOOR NOT SELF CLOSING IN THE DISHWASHING/ PREP AREA. INSTRUCTED TO MAKE DOOR SELF CLOSING 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.
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED ALL FOOD HANDLERS MUST TAKE THE FOOD HANDLER COURSE AND MAINTAIN RECORDS ON SITE.
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.
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS THROUGHOUT THE FACILITY. FOUND A BIN OF FISH SITTING IN WATER IN THE RINSE COMPARTMENT OF THE THREE COMPARTMENT SINK AT 48.9F-55.0F. FOUND CHICKEN WINGS (47.9-50F), FISH FILLETS (49.0F), CHICKEN LEG QUARTERS (50F-51F, SHRIMP (49.8F) IN THE WALK-IN COOLER. FOUND SLICED TOMATOES IN THE PREP COOLER IN THE FRONT PREP ARE AT 46.7F. INSTRUCTED TO KEEP COLD HOLDING FOODS AT 41F OR BELOW AT ALL TIMES. APPROXIMATELY 1,850 LBS AT $3,750 DISCARDED AT THIS TIME. PRIORITY 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #21.
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.