ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Canvass Re-Inspection
Feb 18, 2026
Pass
1 recorded violation
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
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.
Official record from Chicago Department of Public Health, Feb 18, 2026 · Original Source
Canvass
Jan 29, 2026
Pass w/ Conditions
3 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO PAPER TOWELS OR SANITARY HAND DRYING DEVICES AT HAND WASHING SINK IN FRONT PREP AREA. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).
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 LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE INSPECTION. INSTRUCTED MANAGER SAID EQUIPMENT MUST PROPERLY SANITIZE AT 50PPM-100PPM OF CHLORINE ALL TIMES. UNIT TAGGED AND HELD FOR INSPECTION BY THE DEPARTMENT OF HEALTH AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.
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 FOOD ITEMS STORED ON FLOOR IN WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF FLOOR.
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.
Official record from Chicago Department of Public Health, Jan 29, 2026 · Original Source
Canvass
Feb 14, 2025
Pass
2 recorded violations
notedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED REDUCED OXYGEN PACKAGED FISH (TILAPIA) FROM MANUFACTURER, SPECIFICALLY LABELED INDICATING THAT IT IS TO BE KEPT FROZEN UNTIL TIME OF USE, STORED THAWED UNDER REFRIGERATION IN THE GRILL LINE DRAWER COOLER. INSTRUCTED TO MAINTAIN REDUCED OXYGEN PACKAGED FISH FROZEN UNTIL TIME OF USE OR REMOVED FROM REDUCED OXYGEN PACKAGING PRIOR TO THAWING WHEN LABELS SPECIFICALLY INDICATE TO MAINTAIN FROZEN UNTIL TIME OF USE.
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 THE FOLLOWING PLUMBING FIXTURES IN POOR REPAIR, BUT FUNCTIONAL: SMALL LEAK AT THE WALK-IN COOLER AREA HANDWASHING SINK FAUCET, MEN'S RESTROOM TOILET FLUSH HANDLE DIFFICULT TO OPERATE AND LOOSE. INSTRUCTED TO REPAIR OR REPLACE HANDWASHING SINK FAUCET AND TOILET FLUSH HANDLE AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.
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.
Official record from Chicago Department of Public Health, Feb 14, 2025 · Original Source
Canvass
May 31, 2024
Pass
6 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE AT THE EXPOSED HANDWASHING SINK NEAR THE THREE COMPARTMENT SINK IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES 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 BULK FOOD CONTAINERS WITH SALT, SUGAR, ETC. ON PREP TABLE IN REAR PREP AREA WITH NO LABELS. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE LABELS WITH FOOD NAME ON ALL FOOD CONTAINERS. MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
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 WET WIPING CLOTHS ON MULTIPLE PREP SURFACES THROUGHOUT THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD 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 ICE SCOOP LAYING ON TOP OF ICE INSIDE ICE MACHINE. INSTRUCTED THE PERSON IN CHARGE TO STORE ICE SCOOP IN A CLEAN AND SANITIZED CONTAINER TO PREVENT POTENTIAL CONTAMINATION 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.
OBSERVED AN EXCESSIVE AMOUNT ICE BUILDUP ON THE FLOOR/WALLS/CEILING OF THE WALK IN FREEZER. INSTRUCTED THE PERSON IN CHARGE TO REMOVE EXCESS ICE, DETAIL 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 GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND DISH WASHING AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS 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.