More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Canvass
Aug 26, 2026
Pass
4 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED THE FAUCET AT THE 3 COMP SINK WITH A LEAK AND IT'S LOOSE. 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.
MUST CLEAN THE INTERIOR OF THE PREP COOLER TO REMOVE SPILLS AND DEBRIS.
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 AN OPENING INTO THE FLOOR IN THE DISH WASHING AREA AT THE BASE OF A VENT. MUST SEAL AND MAINTAIN TO PREVENT A POSSILBE ENTRY POINT FOR PESTS.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED THE FILTER AND HOOD DIRTY ABOVE THE COOKING EQUIPMENT. MUST CLEAN 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.
Official record from Chicago Department of Public Health, Aug 26, 2026 · Original Source
Non-Inspection
Aug 3, 2026
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Aug 3, 2026 · Original Source
Canvass
Dec 29, 2025
Pass
6 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED A GREASE COVERED LASKO FAN IN THE REAR FOOD PREP AREA AT THE RIGHT WALL OF THE KITCHEN AREA. INSTRUCTED REMOVE AS A MEANS OF PREVENTING POSSIBLE CONTAMINTAION OF FOODS AND FOOD COTACT SURFACES FROM THE DUST BLOWING FROM THE FAN.
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 THE SHELVING LEFT OF THE COOKING EQUIPMENT ON THE WALL WITH A BUILD UP OF GREASE. INSTRUCTED TO CLEAN, PAINT OR REMOVE AND REPLACE AS A MEANS OF BEING ABLE TO MAKE EASY TO CLEAN AND TO REMOVE TONGS AND STRAINERS (CLEAN 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 THE SIDES OF THE STOVE TOP UNIT AND THE DEEP FRYERS WITH A HEAVY BUILD UP OF GREASE AND FOOD DEBRIS ON THE SIDES. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.
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 THE THREE COMPARTMENT SINK RIGHT FAUCET LOOSE AND LEAKING FROM THE FAUCET HEAD. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD WORKING ORDER.
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 THE SEAL AROUND THE THREE COMPARTMENT SINK COMING LOOSE FROM THE WALL. INSTRUCTED TO REPAIR 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 EXPIRED ALLERGEN CERTIFICATION ON SITE FOR WAYMAN FREELON. INSTRUCTED TO OBTAIN AND PROVIDE 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.
Official record from Chicago Department of Public Health, Dec 29, 2025 · Original Source
Non-Inspection
Aug 25, 2025
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Aug 25, 2025 · Original Source
Canvass
May 1, 2024
Pass w/ Conditions
8 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED BAR AREA HANDWASHING SINK MISSING HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE ADEQUATE HANDWASHING SIGNAGE FOR ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
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 THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD-HOLDING TEMPERATURES IN THE KITCHEN AREA LINE COOLER AND REAR 2-DOOR UPRIGHT COOLER: COOKED CHICKEN AT 51.0F, RAW CHICKEN WINGS AT 57.0F, SALSA AT 54.6F, DELI CHEESE AT 50.2F, ETC.. INSTRUCTED TO DISCARD AND DENATURE. PERSON-IN-CHARGE DISCARDED ALL TCS FOOD ITEMS AT IMPROPER COLD-HOLDING TEMPERATURE AND DENATURED WITH BLEACH WHILE ON-SITE. APPROXIMATELY 320 LBS. OF FOOD DISCARDED VALUED AT APPROXIMATELY $800.00 ON-SITE. 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED THE FOLLOWING COLD-HOLDING UNITS AT IMPROPER TEMPERATURE FOR COLD-HOLDING TCS FOOD ITEMS: LINE COOLER IN THE KITCHEN AREA AT AMBIENT AIR TEMPERATURE 55.7F, 2-DOOR UPRIGHT COOLER IN THE REAR STORAGE AREA AT AMBIENT AIR TEMPERATURE 54.3F. TAGGED BOTH COLD-HOLDING UNITS FOR INSPECTION. INSTRUCTED TO CEASE USE OF COLD-HOLDING UNITS TO STORE TCS FOODS UNTIL REPAIRED OR REPLACED AND RE-INSPECTED BY CDPH. 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.
OBSERVED KITCHEN AREA LINE COOLER GASKETS TO BE MISSING AND IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE GASKETS ON LINE COOLER AND MAINTAIN GASKETS IN GOOD REPAIR ON ALL COLD-HOLDING 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED MULTI-USE BOWL USED AS A SCOOP IN SEVERAL BULK DRY FOOD STORAGE CONTAINERS IN THE KITCHEN AREA AND DRY FOOD STORAGE CLOSET. INSTRUCTED TO REMOVE BOWLS AND REPLACE WITH UTENSILS WITH A HANDLE TO PREVENT CONTAMINATION AND MAINTAIN.
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 HANDLES AND EXTERIOR NONFOOD-CONTACT SURFACES OF LINE COOLER IN KITCHEN AREA TO BE SOILED WITH FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT 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.
OBSERVED BROKEN GLASS AND MISCELLANEOUS DEBRIS IN THE AREA SURROUNDING THE EXTERIOR WASTE RECEPTACLE. INSTRUCTED TO REMOVE DEBRIS AND CLEAN OUTDOOR WASTE AREA AND ENCLOSURE AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DEBRIS 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.
OBSERVED WALL AND CEILING SURROUNDING GRILL LINE VENTILATION HOOD TO BE SOILED WITH GREASE AND DEBRIS. INSTRUCTED TO CLEAN WALLS AND CEILING AND CLEAN PHYSICAL FACILITIES 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.