ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Canvass Re-Inspection
May 20, 2026
Pass
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
6-301.14 : OBSERVED NO HAND WASHING SIGNS AT HAND SINKS IN BOTH PREP AREAS 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.
4-101.19 : OBSERVED CARDBOARD LINED ON SHELVING UNITS IN WALK IN COOLER, LOWER SHELVES OF PREP TABLES IN REAR 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.
4-601.11(C) : MUST CLEAN DUST BUILD UP FROM LOWER SHELVING UNITS OF BOTH COLD HOLDING UNITS ON SERVING LINE.
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.
6-501.18 : MUST CLEAN DIRTY HAND WASHING SINKS IN TOILET ROOMS.
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.
6-501.13 : MUST CLEAN DEBRIS BUILD UP FROM FLOOR IN WALK IN FREEZER AND FLOOR DRAIN AT 3- 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, May 20, 2026 · Original Source
Canvass
May 13, 2026
Fail
13 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
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 TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (SLICED TURKEY,HAM,EGGS,MEATBALLS,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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND WASHING SIGNS AT HAND SINKS IN BOTH PREP AREAS 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 IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS SUCH AS 0.5 LBS. SHREEDED LETTUCE-47.1F.1LBS. EGG FOLDS-45.6F.0.5LBS. LEAFY SPINACH-57.3F.1LBS. GUAC-46.4F. INSIDE OF VEGETABLE PREP COOLER.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.3LBS.$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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED IMPROPER TEMPERATURE OF VEGETABLE PREP COOLER AT 48.9F WITH TCS READY TO EAT FOODS STORED INSIDE. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT. MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.(COS)(PRIORITY 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 NO THERMOMETER IN 2- DOOR PREP COOLER ON FRONT LINE AND NO-WORKING THERMOMETER ON EXTERIOR OF MEAT PREP COOLER ON SERVING LINE MUST PROVIDE AND MAINTAIN.
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.
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE WITH COMMON NAME(SQUEEZE BOTTLES,SHAKERS,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.
OBSERVED EVIDENCE OF APPX. 20 OR MORE LIVE SMALL FLIES ON MENU BOARDS,WALLS IN FRONT PREP AREA AND CRAWLING INSIDE OF FLOOR DRAIN OF 3- COMPARTMENT SINK.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 5/13/26.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
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
OBSERVED BOXES OF FROZEN FOODS STORED ON FLOOR IN WALK IN FREEZER MUST ELEVATE AND STORE PROPERLY TO PREVENT CONTAMINATION.
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 CARDBOARD LINED ON SHELVING UNITS IN WALK IN COOLER, LOWER SHELVES OF PREP TABLES IN REAR PREP AREA.MUST ELIMINATE CRATE USED FOR FOOD STORAGE IN REAR PREP AREA AND PROVIDE ADEQUATE SHELVING UNITS FOR FOOD STORAGE.
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 LOWER SHELVING UNITS OF BOTH COLD HOLDING UNITS ON SERVING LINE.
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 DEBRIS BUILD UP FROM FLOOR IN WALK IN FREEZER AND FLOOR DRAIN AT 3- 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.
MUST CLEAN DIRTY HAND WASHING SINKS IN BOTH TOILET ROOMS.
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, May 13, 2026 · Original Source
Canvass
Feb 26, 2025
Pass
1 recorded violation
notedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
OBSERVED FOOD EMPLOYEE PREPARING AND SERVING FOOD WITHOUT A FOOD HANDLER CERTIFICATE. ALL FOOD EMPLOYEES THAT ARE NOT CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST COMPLETE THE REQUIRED FOOD HANDLER TRAINING AND KEEP CERTIFICATES ON SITE FOR REVIEW.
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, Feb 26, 2025 · Original Source
Canvass
May 14, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 14, 2024 · Original Source
Canvass
Dec 1, 2023
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Dec 1, 2023 · Original Source
License
Dec 1, 2023
Pass
2 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
6-301.14 OBSERVED NO HAND WASHING SIGN LOCATED AT THE REAR FOOD PREP AREA HAND WASHING SINK. INSTRUCTED TO PROVIDE.
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.
2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE 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.