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 13, 2026
Pass
3 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
6-202.15: OBSERVED OPENINGS AT BASE AND TOP OF REAR EXIT DOOR LEADING FROM PREP AREA. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
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.
2-102.13: AT TIME OF INSPECTION NO PROOF OF FOOD HANDLER TRAINING PROVIDED FOR ANY FOOD HANDLER. INSTRUCTED TO PROVIDE FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
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: AT TIME OF INSPECTION FACILITY PROVIDED NO ALLERGEN AWARENESS TRAINING CERTIFICATES FOR ANY EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.
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 13, 2026 · Original Source
Canvass
Feb 4, 2026
Fail
8 recorded violations
notedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED HOT TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 79.0-116.8F. OBSERVED THE FOLLOWING HOT TCS FOODS HELD AT IMPROPER TEMPERATURES BEEF(79.0-116.8F), PORK(107.8F), GRILLED VEGETABLES(95.5F) AND CHICKEN(87.4F) INSTRUCTED ALL HOT TCS FOOD MUST BE HELD AT 135F OR ABOVE. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $500 WEIGHING 15LBS. 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.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED ANIMAL DERIVED FOODS THAT CAN BE SERVED UNDERCOOKED OR COOKED TO ORDER WITH NO ASTERISK IDENTIFYING THEM AS SUCH. INSTRUCTED TO ADD AN ASTERISK TO ALL ANIMAL DERIVED FOODS THAT CAN BE SERVED UNDERCOOKED OR COOKED TO ORDER. OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED UNDERCOOKED OR COOKED TO ORDER. INSTRUCTED TO ADD DISCLOSURE TO MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED UNDERCOOKED OR COOKED TO ORDER. PRIORITY FOUNDATION 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.
OBSERVED OPENINGS AT BASE AND TOP OF REAR EXIT DOOR LEADING FROM PREP AREA. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
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 BOXES ELEVATED ON CRATES AND PALLET IN FACILITY. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
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.
UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE ON UTILITY SINK. INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICE ON UTILITY SINK SO THAT IT SHALL BE LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED.
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 FACILITY NOT IN GOOD REPAIR, OBSERVED HOLE IN LOWER WALL TO THE RIGHT OF REAR EXIT DOOR AND OBSERVED PEELING AND STAINED CEILING ABOVE UTILITY SINK. INSTRUCTED TO SMOOTHLY REPAIR HOLE IN WALL AND DAMAGED CEILING ABOVE UTILITY SINK FOR EASE OF CLEANABILITY.
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.
AT TIME OF INSPECTION NO PROOF OF FOOD HANDLER TRAINING PROVIDED FOR ANY FOOD HANDLER. INSTRUCTED TO PROVIDE FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
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.
AT TIME OF INSPECTION FACILITY PROVIDED NO ALLERGEN AWARENESS TRAINING CERTIFICATES FOR ANY EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.
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.