Canvass Re-Inspection
Jun 9, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jun 9, 2026 · Original Source
Restaurant · Chicago, IL
Smoke Daddy
3636 N Clark Ave
Last inspected Jun 9, 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
4 inspectionsCanvass
Aug 8, 2025
Pass w/ Conditions
5 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED THE LOW TEMPERATURE DISH MACHINE ON 2ND FLOOR PREP AREA TO BE OFF AND UNDER REPAIR AT TIME OF INSPECTION. MACHINE WAS NOT IN USE AT TIME OF INSPECTION. INSTRUCTED TO SERVICE TO MAINTAIN APPROPRIATE SANITIZING SOLUTION CONCENTRAION. TECHNICIAN ON SITE ACTIVELY WORKING ON UNIT. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS ABLE TO MAINTAIN CONCENTRATION OF AT LEAST 50 PPM AND REINSPECTED BY CDPH. PRIORITY VIOLATION, 7-38-025. MACHINE SERVICED AND FULLY FUNCTIONING BY END OF INSPECTION.
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 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED TORN PLASTIC PROTECTIVE LINING ON THE HOT HOLDING DRAWERS IN THE 1ST FLOOR PREP AREA. INSTRUCTED TO REMOVE ALL TORN PLASTIC LINERS AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
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 TWO (2) OF SIX (2) SINKS IN THE 2ND FLOOR MEN'S BATHROOM TO NOT BE FUNCTIONAL AT TIME OF INSPECTION. ONE SINK FAUCET WAS NOT FULLY TURNING ON AND OPERATIONAL, AND THE OTHER SINK WAS FULLY TURNED OFF TO COMPLETE REPAIRS TO DRAIN. INSTRUCTED TO SERVICE AND MAINTAIN ALL SINKS IN GOOD REPAIR. FOUR (4) FULLY STOCKED AND FUNCTIONING HAND SINKS ARE STILL AVAILABLE FOR USE.
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 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED THE FLOORING BELOW THE DEEP FRYERS IN THE SECOND FLOOR PREPARATION AREA TO BE HEAVILY SOILED WITH SPILLAGE AND GREASE BUILD UP. INSTRUCTED MANAGER TO DETAIL CLEAN FLOORING BELOW AND BEHIND TO MAINTAIN FREE OF EXCESSIVE GREASE AND DEBRIS BUILD UP.
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 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
OBSERVED ONLY ONE (1) CERTIFIED FOOD MANAGERS TO BE WITHOUT ALLERGEN TRAINING AT TIME OF INSPECTION. INSTRUCTED MANAGER TO COMPLETE AND MAINTAIN ALLERGEN TRAINING FOR ALL CERTIFIED 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, Aug 8, 2025 · Original Source
Canvass Re-Inspection
May 20, 2024
Pass
1 recorded violation
notedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
4-501.11-- TORN RUBBER DOOR GASKET ON THE LID OF THE COOKS LINE FAR LEFT TWO DOOR COOLER. MUST REPLACE. : 4-204.12--- LIDS MUST BE ON THE BAR ICE BINS WHEN BINS ARE NOT IN CONSTANT 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 problemsOfficial record from Chicago Department of Public Health, May 20, 2024 · Original Source
Canvass
May 8, 2024
Fail
10 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NOTED INADEQUATE HOT WATER LOCATED AT THE FOLLOWING HAND WASHING SINKS. 1ST FLR. SERVER STATION HAND SINK AT A MAXIMUM HOT WATER TEMPERATURE OF 88.8F, 2ND FLR. SERVER STATION HAND SINK AT 73.4F, NOTED A TRICKLE OF HOT WATER AT THE 1ST FLR. COOKS LINE HAND SINK, AND HOT WATER NOTED TURNED OFF FROM UNDER SINK AT THE 2ND FLR. COOKS LINE HAND WASHING SINK. MUST PROVIDE ADEQUATE HOT RUNNING WATER AT ALL HAND WASHING SINKS WITH A MINIMUM TEMPERATURE OF 100F. ALL OTHER HAND SINKS NOTED WITH ADEQUATE HOT WATER. PRIORITY VIOLATION 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.
More about handwashing problemsnotedCode 20Food temperature
Official wording
PROPER COOLING TIME AND TEMPERATURE
Inspector’s notes
OBSERVED IMPROPER COOLING OF COOKED CHICKEN. APPROXIMATELY 29 LBS COOKED, PULLED CHICKEN WRAPPED TIGHTLY IN 3 TO 5 POUND POUCHES OF PLASTIC WRAP INSIDE THE WALK-IN COOLER AT 57.7F. WHEN ASKED, THE COOK ON SITE STATED IT WAS COOKED BETWEEN 11:30 AM TO 12:30 PM. LATER THE HEAD CHEF STATED IT WAS PREPARED AT 3PM. THE TIME WAS APPROXIMATELY 4:15 PM WHEN THE TEMPERATURE WAS NOTED. NO TEMPERATURE LOGS MAINTAINED OR ON SITE FOR THE COOKED CHICKEN. REVIEWED PROPER COOLING TIME/TEMPERATURE AND PROCEDURES FOR COOLING FOODS. ALL FOODS DISCARDED. 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 25Food temperature
Official wording
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
NOTED THE BURGERS ON THE MENU ARE NOT PROPERLY REMINDED BY ASTERISKS. AN ASTERISKS WITH THE STATEMENT "THESE ITEMS ARE COOKED TO ORDER" IS FOUND AT THE PRINTED CONSUMER ADVISORY BUT NO FOODS SUCH AS THE BURGERS ARE FOUND WITH THE ASTERISKS. INSTRUCTED TO PROPERLY REMIND CONSUMERS. ALSO NOTED NO CONSUMER ADVISORY REMINDING AND DISCLOSURE ON THE BRUNCH MENU. MUST PROVIDE. PRIORITY FOUNDATION 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 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
ALL BULK FOOD CONTAINERS NOT STORED IN THE ORIGINAL CONTAINERS MUST BE PROPERLY LABELED WITH THE PRODUCT COMMON NAME.
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 40Employee health and hygiene
Official wording
PERSONAL CLEANLINESS
Inspector’s notes
NOTED THE CHEF WITH A LARGE BEARD. MUST PROVIDE BEARD RESTRAINTS FOR ALL FOOD PREPARERS WITH BEARDS.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
NOTED A LEAK UNDER THE 2ND FLR. THREE COMPARTMENT SINK SANITIZING COMPARTMENT ONTO THE FLOOR. MUST REPAIR 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 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
NOTED INADEQUATE COLD HOLDING TEMPERATURES. APPROXIMATELY 5 LBS PRE-PORTIONED, PREPARED AND BAGGED CORNED BEEF AT AN IMPROPER TEMPERATURE OF 49.4F IN THE COOKS LINE TWO DOOR COOLER. MANAGER STATES THE MEAT WAS PREPARED IN THE MORNING. REVIEWED PROPER COLD HOLDING TEMPERATURE OF TCS FOODS. FOOD DISCARDED. PRIORITY VIOLATION 7-38-005. SEE THE ABOVE VIOLATION #20 FOR CITATION.
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
NOTED IN-USE PLASTIC FOOD SCOOPS IN HOT HELD ASSORTED MEATS IN HOT HOLDING DRAWERS WITH BROKEN HANDLES. MUST REPLACE.
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
CLEAN STORED PLATES IN THE 1ST FLR. KITCHEN MUST BE STORED INVERTED.
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
LIDS MUST BE ON THE BAR ICE BINS WHEN BINS ARE NOT IN CONSTANT 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 problemsOfficial record from Chicago Department of Public Health, May 8, 2024 · Original Source