More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
9 inspections
Canvass
May 28, 2026
Pass w/ Conditions
4 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED SLIGHT BUILD UP INSIDE ICE MACHINES UPPER PORTIONS. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINES 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 FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURE BETWEEN 44.8 F AND 45.9 F INSIDE WALK IN COOLER #M- YUKON POTATOES MARINATED, GALIC AIOLI, TOMATOES, CREAM FRAICHE LEMON, JALIPENO AIOLI, MIXED MUSHROOMS, BLUE CHEESE, CHEESE. INSTRUCTED MANAGER ALL TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. PRIORITY VIOLATION 7-38-005. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILY DISCARDED. FOODS DISCARDED WEIGHT- 145 LBS, VALUED AT $600.00. FOUND WALK IN COOLER #M AMBIENT AIR TEMPERATURE AT 41.0 F.
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 FOOD/GRIME BUILD UP AT BAR SINKS INTERIOR/EXTERIOR ESPECIALLY AROUND HOT AND COLD WATER HANDLES. MUST CLEAN BAR SINKS 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED FOOD/GREASE BUILD UP ON VENTILATION HOOD FILTERS. MUST CLEAN VENTILATION HOOD FILTERS 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, May 28, 2026 · Original Source
License
Jul 1, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 1, 2025 · Original Source
License Re-Inspection
Jun 24, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jun 24, 2025 · Original Source
Canvass
Jun 17, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jun 17, 2025 · Original Source
License
Jun 17, 2025
Fail
3 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 46-51 F. MANAGER DISCARDED 2 POUNDS OF YOGURT, 1/4TH POUND TURKEY, 1 POUND SLICED TOMATOES, 1/4 POUND LETTUCE & 5 POUNDS POTATO SALAD ($60). INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE HELD AT 41 F AND BELOW. 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 2 COOLERS HELD AT INADEQUATE AMBIENT AIR TEMPERATURES OF 47 AND 51 F. INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS ARE HELD AT 41 F AND BELOW. COOLERS TAGGED. 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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED 3 COMPARTMENT SINK TO BE SLOW DRAINING AND NOT IN PROPER WORKING ORDER. INSTRUCTED MANAGER TO SERVICE 3 COMPARTMENT SINK. 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.
Official record from Chicago Department of Public Health, Jun 17, 2025 · Original Source
Canvass
May 19, 2025
Pass w/ Conditions
3 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED MILK HELD AT AN INADEQUATE TEMPERATURE OF 50 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 1/2 GALLON OF MILK ($2) 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 RUSTED STORAGE RACKS IN DRY STORAGE AREA. INSTRUCTED MANAGER TO REPAINT OR REPLACE DRY STORAGE RACKS.
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 PREVIOUS CORE VIOLATIONS NOT CORREECTED. REPORT #2594381 DATED MAY 10 2024 INSTRUCTED FACILITY TO: #60 CLEAN INTERIOR OF ICE MACHINE AND EXTERIOR OF STAFF SODA MACHINE. OBSERVED PINKISH BLACK BUILD UP ON INTERIOR OF ICE MACHINE AND SYRUP BUILD UP ON EXTERIOR OF SODA MACHINE. INSTRUCTED MANAGER TO ADDRESS PERVIOUS CORE VIOLATIONS. MANAGER CLEANED ICE MACHINE AND SODA MACHINE. PRIORITY FOUDNATION VIOLATION 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, May 19, 2025 · Original Source
Canvass
May 10, 2024
Pass w/ Conditions
15 recorded violations
notedCode 8Handwashing
Official wording
HANDS CLEAN & PROPERLY WASHED
Inspector’s notes
OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLERS AND DISH WASHERS.OBSERVED MALE FOOD HANDLER TURNING HIS HAT AROUND WITH PLASTIC GLOVES ON AND THEN HANDLING FOOD TRAYS WITHOUT WASHING HANDS,THEN OBSERVED ANOTHER MALE EMPLOYEE HANDLING DIRTY DISHES AND THEN REMOVED CLEAN DISHES FROM DISH RACK WITHOUT WASHING HANDS AFTER HANDLING DIRTY TO CLEAN DISHES.MANAGER HAD EMPLOYEES TO WASH HANDS DURING INSPECTION. MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(PRIORITY 7-38-010)(COS)(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.
NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
Inspector’s notes
OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS BY A MALE EMPLOYEE SUCH AS REMOVING TOAST FROM THE TOASTER WITH HIS BARE HANDS AND PLACE IN A PAPER BAG TO BE SENT FOR ROOM SERVICE.INSTRUCTED MANAGER TO HAVE EMPLOYEES TO USE UTENSILS OR DELI PAPER TO HANDLE READY TO EAT FOODS. PRODUCT WAS DISCARDED BY EMPLOYEE DURING INSPECTION.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)
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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND WASHING SIGNS AT HAND SINKS IN FRONT OF THE HOUSE BEVERAGE BAR,LE BAR,BANQUETS TOILET ROOMS FOR MEN'S & WOMEN'S,CUSTOMERS MEN'S & WOMEN'S ON 2ND. FL.MUST PROVIDE AND MAINTAIN.
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 HIGH TEMPERATURE DISH WASHING MACHINE BEING USED AND FINAL RINSE SANITIZING AT 160.0F MUST HAVE AT 180.0F. ENGINEER ARRIVED ON SITE AND MADE ADJUSTMENTS AND NOW FINAL RINSE IS AT 189.0F.MUST MONITOR & MAINTAIN.ALSO,OBSERVED IMPROPER SANITIZING OF MULTI-USE UTENSILS AT 3- COMPARTMENT SINK OBSERVED MANUEL WAREWASHING SANITIZING SOLUTION AT 0.0 PPM'S WHILE DISHES ARE BEING WASHED BY MALE EMPLOYEE.MANAGER HAD EMPLOYEE TO DRAIN SINK AND SET UP AGAIN WITH PROPER SANITIZER THAT IS AT 300 PPM'S AT THIS TIME. (COS)(PRIORITY 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.
MUST LABEL FOOD STORAGE CONTAINERS AND SQUEEZE BOTTLES WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN DRY FOOD STORAGE AND PREP AREAS.
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.
OBSERVED A GAP ALONG BOTTOM OF ENTRY/EXIT DOOR IN LE BAR AREA MUST MAKE DOOR 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
MUST ELEVATE FOOD PRODUCT OFF OF FLOOR IN PASTRY WALK IN FREEZER.
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 ELIMINATE CRATES USED FOR FOOD STORAGE IN 2ND FL BEVERAGE STORAGE AREA,CHEF WALK IN FREEZER,PASTRY WALK IN COOLER.
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 GREASE AND FOOD DEBRIS BUILD UP FROM 1ST FL. MAIN KITCHEN-INTERIOR PARTS AND PANEL OF ICE MACHINE,FRYER AND SHELVING UNITS.CAFETERIA/BANQUET-ROLLING CART.LE BAR- EXTERIOR OF CABINETS.STAFF CAFETERIA-SODA MACHINE AND DRIP TRAY.BANQUET KITCHEN-COUNTER TOP,INTERIOR PARTS AND PANEL OF ICE MACHINE & CALCIUM BUILD UP ON SPRAYER AT SCRAPE SINK,WALK IN COOLER-SHELVING UNITS & FAN GUARDS.
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 REPAIR OR REPLACE LEAKY PIPE AT 3- COMPARTMENT SINK IN MAIN KITCHEN.CAFETERIA/BANQUET-1- COMPARTMENT SINK LEAKY FAUCET.BANQUET KITCHEN-1- COMPARTMENT LEAKY FAUCET.
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 REPAIR OR REPLACE LOOSE WALL PANEL IN HALLWAY.1ST FLOOR MAIN KITCHEN-GROUT FLOOR UNDER DISH MACHINE.PASTRY-GROUT FLOOR UNDER 3- COMPARTMENT SINK.LE BAR-DAMAGED WALL BASE AT HOST AREA.BANQUET KITCHEN-LOOSE CAULKING AT HOOD OF COOKING EQUIPMENT,FLOOR TRIM IN WALK IN COOLER.DRY FOOD STORAGE AREA- DAMAGED FLOOR TILES.
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
MUST REPLACE DIM LIGHTING AT HOOD OF COOKING EQUIPMENT IN CAFETERIA/BANQUET.
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 PREP AREA TABLES IN REAR WITH RUSTY SHELVES, INSTRUCTED TO REPAIR AND MAINTAIN SMOOTH AND EASILY CLEANABLE SURFACES.
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 DUMP SINK LOCATED IN BAR ATTACHED TO DINING ROOM IN DISREPAIR, INSTRUCTED TO REPAIR AND MAINTAIN SYSTEM IN GOOD CONDITION.
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 FLOORS THROUGHOUT CAFETERIA WITH DRIED EXCESSIVE FOOD DEBRIS UNDERNEATH HEAVY EQUIPMENT, INSTRUCTED TO REMOVE 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.
Official record from Chicago Department of Public Health, Oct 25, 2023 · Original Source
Canvass
Oct 18, 2023
Fail
5 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED DUMP SINK LOCATED IN BAR ATTACHED TO DINING ROOM IN DISREPAIR, INSTRUCTED TO REPAIR AND MAINTAIN SYSTEM IN GOOD CONDITION.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED IN USE HIGH TEMPERATURE DISH MACHINE LOCATED IN PREP AREA/DISHWASHING AREA 3rd FLOOR WASH TEMPERATURE GAUGE IN DISREPAIR. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION TO ENSURE PROPER WASHING OF UTENSILS, GLASSWARE. PRIORITY VIOLATION. #7-38-005. 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 FLOORS THROUGHOUT CAFETERIA WITH DRIED EXCESSIVE FOOD DEBRIS UNDERNEATH HEAVY EQUIPMENT, INSTRUCTED TO REMOVE 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 IN USE HIGH TEMPERATURE DISH MACHINE NOT PROPERLY WASHING AND RINSING DURING TIME OF INSPECTION. NOTED WASH TEMPERATURE @ 133.0F AND FINAL RINSE @ 149F. INSTRUCTED TO DISCONTINUE USE OF MACHINE UNTIL PROPERLY WASHING, RINSING AND SANITIZING AS REQUIRED BY CODE. PRIORITY 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 PREP AREA TABLES IN REAR WITH RUSTY SHELVES, INSTRUCTED TO REPAIR AND MAINTAIN SMOOTH AND EASILY CLEANABLE SURFACES.
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.