More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Canvass
Jun 15, 2026
Pass
1 recorded violation
notedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
SANITATION MANAGERS WITH NO ALLERGEN TRAINING.MUST PROVIDE.
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, Jun 15, 2026 · Original Source
Canvass
Nov 24, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Nov 24, 2025 · Original Source
Canvass
Jan 27, 2025
Pass w/ Conditions
2 recorded violations
notedCode 50Other
Official wording
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
Inspector’s notes
WE OBSERVED NO HOT RUNNING WATER THROUGHOUT ESTABLISHMENT. FOUND IMPROPER HOT WATER TEMPERATURE AT HAND WASHING SINK IN FRONT SERVING AREA AT 67.7F; HOT WATER TEMPERATURE AT HAND WASHING SINK IN REAR PREP AND DISHROOM AT 67.9F, HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK FOUND AT 67.6F TO 75.5F.HOT WATER TEMPERATURE AT HAND SINK IN WOMEN'S BATHROOM FOUND AT 67.7F.5F AND HOT WATER TEMPERATURE AT HAND SINK IN MEN'S BATHROOM FOUND AT 70.3F. INSTRUCTED MANAGER PROPER HOT WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK MUST BE AT LEAST 110.0F TO PROPERLY WASH, RINSE AND SANITIZE UTENSILS AND EQUIPMENT. WATER WILL NOT BE USED FOR HALF HOUR.GAVE THE OWNER TIME FOR THE HOT WATER TANK TO REACH PROPER TEMPERATURE. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. AT 1:30PM HOT WATER WAS RESTORED TO ALL SINKS:THREE COMPARTMENT SINK AT TEMP OF 113.4F TO 114.6F; REAR HANDWASHING SINK 109.3F; FRONT HANDWASHING SINK 106.5F; BOTH WASHROOM AT TEMP OF 105F AND 104F.INSTRUCTED TO RESUME OPERATION AND CONTINUE TO MONITOR WATER TEMPERATURE.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE 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.
Official record from Chicago Department of Public Health, Jan 27, 2025 · Original Source
Canvass
Jan 18, 2024
Pass
3 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
THREE COMPARTMENT SINK WAS WELDED(ABOVE THE SOAP COMPARTMENT),HOWEVER NOT A SMOOTH AND CLEANABLE SURFACE.INSTRUCTED TO PROVIDE A SMOOTH AND CLEANABLE SURFACE. HANDWASHING SINK AT REAR DISHROOM HAS BROKEN CAULKING AROUND THE BOWL AND SPLASH GUARD.REPAIR ISSUE
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
BROKEN PROTECTIVE LIGHT SHIELD INSIDE THE WALK-IN FREEZER.REPLACE NOT ENOUGH LIGHTING(VERY DARK) INSIDE THE WALK-IN COOLER AND WALK-IN FREEZER.INSTRUCTED TO PROVIDE
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.
WOOD PALET USED FOR TO STORE ITEMS DELIVERED NOT EASILY CLEANABLE.PROVIDE A RAISED SHELF WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL ALSO REMOVE PLASTIC CRATES USED TO STORE ITEMS INSIDE THE 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.