ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspections
License Re-Inspection
May 6, 2026
Pass
2 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
6-202.15: NO SCREEN AT FRONT SERVICE WINDOW, REAR EXIT DOOR HAS HOLE AND SCREEN IS SEPARATING FROM DOOR FRAME INSTRUCTED TO CORRECT AND MAINTAIN
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.
4-402.11: STEAM TABLE MUST BE FIXED TO TABLE SO NOT TO MOVE WHILE IN TRANSIT. INSTRUCTED TO CORRECT 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, May 6, 2026 · Original Source
License
Mar 31, 2026
Fail
6 recorded violations
notedCode 3Permits, training, and postings
Official wording
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
NO EMPLOYEE HEALTH POLICIES ON SITE AT TIME OF INSPECTION INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-010 NO 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
BOTH REACH IN COOLERS AT IMPROPER TEMPERATURES. STAND UP REACH IN 48.3 DEGREES, REACH IN COOLER 57.3 DEGREES. INSTRUCTED TO HAVE REACH IN COOLERS AT PROPER TEMPERATURE OF 41.0 DEGREES OR BELOW. INSTRUCTED TO CORRECT AND MAINTAIN PRIORITY VIOLATION 7-38-005 NO 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.
LICENSE NUMBER MUST BE ON LATERAL SIDES OF THE TRUCK. INSTRUCTED TO CORRECT AND MAINTAIN
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.
NO PEST CONTROL LOGBOOK ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE LOGBOOK AT ALL TIMES. PRIORIRTY FOUNDATION 7-38-020(C) NO 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.
STEAM TABLE MUST BE FIXED TO TABLE SO NOT TO MOVE WHILE IN TRANSIT. INSTRUCTED TO CORRECT 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.
HANDLES ON HANDSINK IN NEED OF REPAIR. WATER MUST BE TURNED ON AND OFF WITHOUT THE USE OF SHUTOFF VALVES AT BOTTOM. HANDSINK IS VERY SLOW DRAINING. INSTRUCTED TO CORRECT AND MAINTAIN AT ALL TIMES PRIORITY VIOLATION 7-38-030(C) NO CITATION ISSUED
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, Mar 31, 2026 · Original Source
License
Jan 27, 2026
Not Ready
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jan 27, 2026 · Original Source
Canvass Re-Inspection
Jul 2, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 2, 2025 · Original Source
Canvass
Jun 27, 2025
Fail
2 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
COLD HOLDING UNIT NOT ABLE TO MAINTAIN A REQUIRED TEMPERATURE OF 41°F OR LOWER. THE AMBIENT TEMPERATURE WAS 50.4°F. INSTRUCTED TO HAVE THE UNIT SERVICED TO MAINTAIN THE REQUIRED TEMPERATURE. PRIORITY VIOLATION 7-38-005 NO 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.
PEST CONTROL LOG BOOK NOT MAINTAINED. LAST SERVICE REPORT WAS DATED FEBRUARY OF 2024. INSTRUCTED TO OBTAIN AND MAINTAIN CURRENT SERVICE TO TRUCK AND REPORTS AVAILABLE TO INSPECTOR. PRIORITY FOUNDATION 7-38-020 NO 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.
Official record from Chicago Department of Public Health, Jun 27, 2025 · Original Source
License Re-Inspection
Mar 6, 2024
Pass
1 recorded violation
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(C) OBSERVED GREASE SPLATTER ON THE SCREEN VENTS LOCATED ON THE CEILING OF THE MFP. INSTRUCTED TO CLEAN.
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, Mar 6, 2024 · Original Source
License
Feb 28, 2024
Fail
6 recorded violations
notedCode 3Permits, training, and postings
Official wording
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY PROVIDED. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010.
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
6-301.14 OBSERVED NO HAND WASHING SIGN AT THE 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.
6-202.15 OBSERVED HOLES THAT LEAD OUTSIDE OF THE MFP IN THE FLOOR UNDER THE SERVING WINDOW AND THE 3-COMPARTMENT SINK. INSTRUCTED TO ENSURE MFP IS FULLY ENCLOSED AND RODENT ENTRY-PROOFED.
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
3-306.11 OBSERVED NO PROTECTION FOR THE FRESH WATER INLET; AT THE TIME OF THE INSPECTION, THE COMPARTMENT LOCK WAS BROKEN AND UNABLE TO LOCK. INSTRUCTED TO REPAIR AND ALWAYS PROVIDE PROTECTION FOR THE WATER INLET THAT IS LOCATED ON THE OUTSIDE OF THE MFP. PRIORITY VIOLATION 7-38-005.
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.
4-601.11(C) OBSERVED GREASE SPLATTER ON THE SCREEN VENTS LOCATED ON THE CEILING OF THE MFP. INSTRUCTED TO CLEAN.
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.
SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
Inspector’s notes
8-304.11(A) OBSERVED NO MOST RECENT INSPECTION REPORT SUMMARY POSTED FOR THE PUBLIC'S VIEW. INSTRUCTED ALWAYS TO POST THE MOST RECENT INSPECTION REPORT SUMMARY FOR THE PUBLIC'S VIEW AT ALL TIMES. PRIORITY FOUNDATION 7-42-090(B).
In plain English
An issue that does not fit the common categories. Check the official wording for details.