ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspections
Complaint Re-Inspection
Sep 15, 2026
Pass
4 recorded violations
notedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
2-102.13--OBSERVED SOME FOOD HANDLER TRAINING CERTIFICATES WERE EXPIRED. MUST PROVIDE FOOD HANDLER TRAINING FOR CURRENT EMPLOYEES.
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.
2-102.13--OBSERVED ALLERGEN TRAINING CERTIFICATES ARE MISSING AND EXPIRED. MUST PROVIDE ALLERGEN TRAINING CERTIFICATES FOR ALL CERTIFIED FOOD 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.
2-102.13--OBSERVED SOME FOOD HANDLER TRAINING CERTIFICATES WERE EXPIRED. MUST PROVIDE FOOD HANDLER TRAINING FOR CURRENT EMPLOYEES.
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.
2-102.13--OBSERVED ALLERGEN TRAINING CERTIFICATES ARE MISSING AND EXPIRED. MUST PROVIDE ALLERGEN TRAINING CERTIFICATES FOR ALL CERTIFIED FOOD 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, Sep 15, 2026 · Original Source
Complaint
Sep 11, 2026
Pass w/ Conditions
12 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED STEAK AT IMPROPER COLD HOLDING TEMPERATURE AT 50F INSIDE OF 2-DOOR REFRIGERATOR. THE FOLLOWING TCS FOODS WERE FOUND AT IMPROPER COLD HOLDING TEMPERATURE RANGING FROM 48-65F SUCH AS CHICKEN, COOKED TONGUE, CHORIZO, CARNITAS, QUESO, HAM, RICE, CARNE ASADA, COOKED MUSHROOMS, SLICED TOMATOES AND SHELLED EGGS. TCS FOODS MUST BE HELD AT 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. FOOD DISCARDED. FOOD WEIGHING APPROXIMATELY 500 POUNDS AT A COST OF $4,000.
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 AMBIENT TEMPERATURE INSIDE OF 2-DOOR REFRIGERATOR AT 50F. AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41F OR 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.
OBSERVED FLY STRIP HANGING FROM CEILING IN PREP AREA. MUST REMOVE.
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.
OBSERVED PLASTIC BEING USED TO COVER ICE MACHINE IN PREP AREA. INSTRUCTED TO PROVIDE A DURABLE LID FOR ICE MACHINE.
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 SOME FOOD HANDLER TRAINING CERTIFICATES WERE EXPIRED. MUST PROVIDE FOOD HANDLER TRAINING FOR CURRENT EMPLOYEES.
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.
OBSERVED ALLERGEN TRAINING CERTIFICATES ARE MISSING AND EXPIRED. MUST PROVIDE ALLERGEN TRAINING CERTIFICATES FOR ALL CERTIFIED FOOD 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.
OBSERVED STEAK AT IMPROPER COLD HOLDING TEMPERATURE AT 50F INSIDE OF 2-DOOR REFRIGERATOR. THE FOLLOWING TCS FOODS WERE FOUND AT IMPROPER COLD HOLDING TEMPERATURE RANGING FROM 48-65F SUCH AS CHICKEN, COOKED TONGUE, CHORIZO, CARNITAS, QUESO, HAM, RICE, CARNE ASADA, COOKED MUSHROOMS, SLICED TOMATOES AND SHELLED EGGS. TCS FOODS MUST BE HELD AT 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. FOOD DISCARDED. FOOD WEIGHING APPROXIMATELY 500 POUNDS AT A COST OF $4,000.
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 AMBIENT TEMPERATURE INSIDE OF 2-DOOR REFRIGERATOR AT 50F. AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41F OR 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.
OBSERVED FLY STRIP HANGING FROM CEILING IN PREP AREA. MUST REMOVE.
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.
OBSERVED PLASTIC BEING USED TO COVER ICE MACHINE IN PREP AREA. INSTRUCTED TO PROVIDE A DURABLE LID FOR ICE MACHINE.
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 SOME FOOD HANDLER TRAINING CERTIFICATES WERE EXPIRED. MUST PROVIDE FOOD HANDLER TRAINING FOR CURRENT EMPLOYEES.
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.
OBSERVED ALLERGEN TRAINING CERTIFICATES ARE MISSING AND EXPIRED. MUST PROVIDE ALLERGEN TRAINING CERTIFICATES FOR ALL CERTIFIED FOOD 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, Sep 11, 2026 · Original Source
Short Form Complaint
Apr 14, 2026
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-501.11--OBSERVED CRACKED FLOOR TILES IN WALK IN FREEZER. MUST REPAIR.
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, Apr 14, 2026 · Original Source
Canvass
Feb 5, 2026
Pass w/ Conditions
4 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED COOKED MEAT AT IMPROPER COLD HOLDING TEMPERATURE AT 60F IN PREP COOLER. ALSO OBSERVED COOKED SPINACH AND MUSHROOMS AT AN IMPROPER COLD HOLDING TEMPERATURE AT 46.8F IN PREP COOLER. TIME TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE HELD AT 41F OR BELOW INSIDE OF A COLD HOLDING UNIT. 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 WATER DRIPPING FROM PIPE BELOW HAND WASHING SINK IN DISH WASHING AREA. MUST 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.
OBSERVED NO LID ON TRASH CAN IN WOMEN'S TOILET ROOM. MUST PROVIDE.
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 DEBRIS AND DIRTY WATER INSIDE OF FLOOR DRAIN BY DISH WASHING AREA. MUST 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, Feb 5, 2026 · Original Source
Canvass
Feb 25, 2025
Pass w/ Conditions
5 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HAND WASHING SINK IN DISH WASHING AREA INACCESSIBLE. OBSERVED LARGE TABLE BLOCKING HAND WASHING SINK, MAKING IT INACCESSIBLE FOR EMPLOYEES TO WASH HANDS. HAND SINK MUST BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED. EMPLOYEE MOVED TABLE DURING INSPECTION.
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 COOKED CHICKEN AT IMPROPER COLD HOLDING TEMPERATURE AT 53F IN PREP COOLER. THE FOLLOWING TCS FOODS WERE ALSO HELD AT IMPROPER COLD HOLDING TEMPERATURES: CHORIZO, PORK, BEEF, COOKED RICE, AND COOKED MUSHROOMS RANGING FROM 50- 56F. TCS FOODS MUST BE HELD AT 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. FOOD VOLUNTARILY DISCARDED BY EMPLOYEE. FOOD WEIGHING APPROXIMATELY 25 LBS FOR $200.00.
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 STANDING WATER INSIDE PREP COOLER AT MAIN LINE. MUST 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED VENTILATION HOOD NOT WORKING FOR ALPHA STOCK POT RANGE IN REAR. AN ADEQUATE VENTILATION SYSTEM IS REQUIRED FOR COMMERCIAL COOKING EQUIPMENT.
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, Feb 25, 2025 · Original Source
Canvass Re-Inspection
Jul 26, 2024
Pass
3 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-305.11--OBSERVED NUMEROUS BOXES OF FOOD STACKED ON FLOOR BY REAR DOOR. INSTRUCTED TO STORE FOOD AT LEAST 6 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.
3-304.14--OBSERVED DIRTY WIPING CLOTH STORED ON CUTTING BOARD. INSTRUCTED TO STORE IN SANITIZING SOLUTION BUCKET WHEN NOT IN USE.
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.
5-205.15-- OBSERVED MINOR LEAK AT PIPES BELOW 3-COMPARTMENT SINK WHEN WATER IS DRAINING. MUST 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, Jul 26, 2024 · Original Source
Canvass
Jul 19, 2024
Fail
8 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
OBSERVED NO PERSON IN CHARGE DURING INSPECTION. INSTRUCTED TO HAVE A PERSON IN CHARGE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION.
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.
OBSERVED COOK WEARING GLOVES WIPING HANDS ON DIRTY WIPING CLOTH THEN IMMEDIATELY HANDLING READY TO EAT TACOS TO PLATE FOR CUSTOMER. INSTRUCTED TO WASH HANDS WHEN CHANGING TASKS TO PREVENT CONTAMINATION. PRIORITY VIOLATION. 7-38-010. 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED NUMEROUS BOXES OF FOOD STACKED ON FLOOR BY REAR DOOR. INSTRUCTED TO STORE FOOD AT LEAST 6 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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED WATER DRAINING INTO 3-COMPARTMENT SINK FROM TUBE CONNECTED TO ICE MACHINE. 3-COMPARTMENT SINK MUST BE USED TO WASH, RINSE, SANITIZE AND AIR DRY EQUIPMENT AND UTENSILS. MUST REROUTE TUBE TO FLOOR DRAIN. 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.
OBSERVED MINOR LEAK AT PIPES BELOW 3-COMPARTMENT SINK WHEN WATER IS DRAINING. MUST 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.
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS WERE BEING PREPARED AND SERVED(TACOS, RICE). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION. 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 HAND WASHING SINK IN DISH WASHING AREA INACCESSIBLE. OBSERVED LARGE TABLE BLOCKING HAND WASHING SINK MAKING IT INACCESSSIBLE FOR EMPLOYEES TO WASH HANDS. HAND SINK MUST BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED. EMPLOYEE MOVED TABLE DURING INSPECTION.
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 DIRTY WIPING CLOTH STORED ON CUTTING BOARD. INSTRUCTED TO STORE IN SANITIZING SOLUTION BUCKET WHEN NOT IN USE.
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.