ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Canvass Re-Inspection
Jan 22, 2026
Pass
2 recorded violations
notedCode 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 (SQUEEZE BOTTLES,ETC)
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.
4-101.19 : MUST APPLY A SEALANT OR PAINT RAW WOOD SLIDING DOOR AND SHELVING UNIT IN FRONT STORAGE CLOSET.
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, Jan 22, 2026 · Original Source
Canvass
Jan 15, 2026
Fail
11 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
SEE VIOLATION #60.
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 IMPROPER TEMPERATURES OF 1.5LBS. COOKED SAMOSA-69.8F AT HEAT LAMP THAT IS NOT OPERABLE.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX.1.5LBS. $20.(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.
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SQUEEZE BOTTLES,ETC)
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED A PLASTIC BAG WITH BOTTLES STORED ON FLOOR IN REAR PREP AREA NEXT TO HOT WATER TANK MUST ELEVATE AND STORE PROPERLY OFF OF FLOOR SIX INCHES.
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.
MUST APPLY A SEALANT OR PAINT RAW WOOD SLIDING DOOR AND SHELVING UNIT IN FRONT STORAGE CLOSET.
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.
MUST CLEAN DUST BUILD UP FROM CEILING VENTS IN FRONT PREP 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.
OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEE MUST PROVIDE AND MAINTAIN.
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 NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.
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.
PREVIOUS CORE VIOLATIONS FROM REPORT #2624582 9/30/25 NOT CORRECTED-#10-6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN REAR PREP/DISHWASHING AREA. INSTRUCTED TO POST CLEARLY VISIBLE SIGNAGE THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES.: #51-5-204.12: UNABLE TO VERIFY EXISTENCE OF BACKFLOW PREVENTION DEVICE FOR ICE MACHINE IN FRONT PREP AREA. INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICE ON ICE MACHINE IN FRONT PREP AREA SO THAT IT SHALL BE LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED.(PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, Jan 15, 2026 · Original Source
License Re-Inspection
Sep 30, 2025
Pass
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN BOTH MEN'S AND WOMEN'S WASHROOMS AND REAR PREP/DISHWASHING AREA. INSTRUCTED TO POST CLEARLY VISIBLE SIGNAGE THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES.
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.
4-101.19: OBSERVED BOXES OF SINGLE USE ITEMS STORED ON FLOOR IN FRONT STORAGE CLOSET AND UNDERNEATH COUNTER IN FRONT PREP AREA. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLENABILITY. OBSERVED RUST INTERIOR OF RINSE AND SANITIZER COMPARTMENTS OF THREE COMPARTMENT SINK AROUND DRAIN. NON FOOD CONTACT SURFACES SHALL BE CONSTRUCTED OF CORROSION RESISTANT, NONABSORBENT AND SMOOTH MATERIAL INSTRUCTED TO REMOVE RUST FROM INTERIOR OF RINSE AND SANITIZER COMPARTMENTS OF THREE COMPARTMENT SINK AROUND DRAIN.
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.
5-204.12: UNABLE TO VERIFY EXISTENCE OF BACKFLOW PREVENTION DEVICE FOR ICE MACHINE IN FRONT PREP AREA. INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICE ON ICE MACHINE IN FRONT PREP AREA SO THAT IT SHALL BE LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED.
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.
6-501.11: OBSERVED HOLES AROUND DRAIN PIPES LEADING TO WALL UNDERNEATH THREE COMPARTMENT SINK. INSTRUCTED TO SMOOTHLY SEAL HOLES AROUND DRAIN PIPES LEADING TO WALL UNDERNEATH THREE COMPARTMENT SINK FOR EASE OF CLEANABILITY. OBSERVED CRACKED CAULK ABOVE THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE OLD CAULK AND SMOOTHLY RECAULK ABOVE THREE COMPARTMENT SINK FOR EASE OF CLEANABILITY. OBSERVED HOLES AND PEELING PAINT ON WALLS IN UTILITY CLOSET WITH MOP SINK. INSTRUCTED TO SMOOTHLY REPAIR WALL FOR EASE OF CLEANABILITY IN UTILITY CLOSET WITH 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.
Official record from Chicago Department of Public Health, Sep 30, 2025 · Original Source
License
Sep 26, 2025
Fail
6 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN BOTH MEN'S AND WOMEN'S WASHROOMS AND REAR PREP/DISHWASHING AREA. INSTRUCTED TO POST CLEARLY VISIBLE SIGNAGE THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES.
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 NO CHEMICAL SANITIZER USED TO SANITIZE EQUIPMENT AND UTENSILS ON PREMISES. INSTRUCTED TO PROVIDE AND HAVE AVAILABLE FOR USE DURING ALL HOURS OF OPERATION CHEMICAL SANITIZER USED TO SANITIZE EQUIPMENT AND UTENSILS. PRIORITY VIOLATION
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 MISSING FOOD GUARD IN FRONT PREP BETWEEN COLD HOLDING UNIT AND FRONT COUNTER. INSTRUCTED TO INSTALL FOOD GUARD IN FRONT PREP BETWEEN COLD HOLDING UNIT AND FRONT COUNTER TO PREVENT CONTAMINATION OF FOOD DURING PREPARATION. PRIORITY FOUNDATION VIOLATION.
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.
OBSERVED BOXES OF SINGLE USE ITEMS STORED ON FLOOR IN FRONT STORAGE CLOSET AND UNDERNEATH COUNTER IN FRONT PREP AREA. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLENABILITY. OBSERVED RUST INTERIOR OF RINSE AND SANITIZER COMPARTMENTS OF THREE COMPARTMENT SINK AROUND DRAIN. NON FOOD CONTACT SURFACES SHALL BE CONSTRUCTED OF CORROSION RESISTANT, NONABSORBENT AND SMOOTH MATERIAL INSTRUCTED TO REMOVE RUST FROM INTERIOR OF RINSE AND SANITIZER COMPARTMENTS OF THREE COMPARTMENT SINK AROUND DRAIN.
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.
UNABLE TO VERIFY EXISTENCE OF BACKFLOW PREVENTION DEVICE FOR ICE MACHINE IN FRONT PREP AREA. INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICE ON ICE MACHINE IN FRONT PREP AREA SO THAT IT SHALL BE LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED.
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.
OBSERVED WOODEN SHADE COVERING OPENING IN WALL BETWEEN FRONT AND REAR PREP AREA. INSTRUCTED WALLS AND WALL COVERINGS SHALL BE DESIGNED, CONSTRUCTED AND INSTALLED SO THEY ARE SMOOTH AND EASILY 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.