More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
7 inspections
Canvass
Jun 26, 2026
Pass w/ Conditions
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HANDSINKS IN REAR PREP AREA AND IN TORTILLA PREP AREA INACCESSIBLE, BLOCKED BY EQUIPMENT. INSTRUCTED PERSON IN CHARGE THAT HANDSINKS MUST BE ACCESSIBLE AT ALL TIMES. (EQUIPMENT MOVED AT TIME OF INSPECTION). PRIORITY FOUNDATION VIOLATION #7-38-030(C). 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.
OBSERVED 1/4 IN SPACE AT BOTTOM OF EXTERIOR DOOR WHERE CLEANING SUPPLIES ARE STORED. INSTRUCTED PERSON IN CHARGE TO REPAIR DOOR TO BE TIGHT FITTING.
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
OBSERVED HANDSINK IN BEVERAGE STATION NEXT TO ICE BIN WITH NO PARTITION. INSTRUCTED PERSON IN CHARGE TO PROVIDE PARTITION BETWEEN HANDSINK AND ICE BIN TO PREVENT POSSIBLE CONTAMINATION.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED FILTERS IN HOOD SYSTEM ON MAIN COOK LINE OVER GRILL IN NEED OF CLEANING. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
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, Jun 26, 2026 · Original Source
License Re-Inspection
Jul 7, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 7, 2025 · Original Source
Canvass
May 14, 2025
Pass
7 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED IMPROPER STORAGE OF ICE SCOOPER BEING STORED ON THE ICE INSIDE OF THE ICE BIN. INSTRUCTED ON HOW TO PROPERLY STORE ICE SCOOP BETWEEN USES.
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 FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOOD ITEMS (SOUR CREAM AND MAYONAISE) IN THE FOOD PREP AREA AND FOOD ITEMS (BEANS, SUGAR AND VANILLA STICKS) IN THE DRY STORAGE AREA. INSTRUCTED TO PROVIDE.
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 IMPROPER STORAGE OF WIPING CLOTHS IN PREP AREA. INSTRUCTED TO STORE PROPERLY.
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 CARDBOARD USED AS LINER ON THE FLOOR IN THE DISH WASH AREAS. INSTRUCTED TO REMOVE.
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 NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO 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.
OBSERVED CERTIFIED FOOD SERVICE SANITATION MANAGER ON DUTY WITH NO FOOD EMPLOYEE WITH PROOF OF ALLERGEN TRAINING. INSTRUCTED TO 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, May 14, 2025 · Original Source
Complaint
Mar 27, 2025
Fail
8 recorded violations
notedCode 6Employee health and hygiene
Official wording
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Inspector’s notes
OPEN BEVERAGES FOR EMPLOYEES IN PREP AREA. INSTD TO PROVIDE COVERS FOR BEVERAGES TO PREVENT CONTAMINATION
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
Inspector’s notes
OBSERVED FOOD HANDLER USING BARE HANDS TO PLACE SLICED TOMATOES ON CUSTOMERS PLATE. BARE HAND CONTACT WITH READY TO EAT FOODS IS PROHIBITED. INSTD TO USE GLOVES, PROPER DISPENSING UTENSILS, ETC. WHEN HANDLING READY TO EAT FOODS. CITATION ISSUED 7-38-010 PRIORITY
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
LARGE CONTAINER OF COOKED PORK ON SHELF ABOVE FLAT TOP GRILL AT IMPROPER HOT HOLDING TEMPERATURES OF 128.4F. INSTD TO MAINTAIN HIT FOODS AT 135F OR ABOVE AT ALL TIMES. FOOD DISCARDED AT THIS TIME. APPROX 5LBS $ 50 VALUE. CITATION ISSUED 7-38-005(A) PRIORITY
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.
COLD FOOD AT PREP COOLER ON TOP LINE AT IMPROPER COLD HOLDING TEMPERATURES, COOKED DICED POTATOES 49.3F, AND DICED TOMATOES AT 47.9F. INSTD TO MAINTAIN COLD FOODS AT 41F OR BELOW AT ALL TIMES. FOOD DISCARDED AT THIS TIME. APPROX 5LBS $ 20 VALUE. PRIORITY VIOLATION 7-38-005. SEE ABOVE FOR VIOLATION 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
AIR CURTAINS ABOVE TAKE OUT WINDOWS ALSO OVERLAPPING ABOVE PREP COOLERS/TABLES. INSTD TO HAVE OUTER OPENING PROPERLY PROTECTED WITHOUT POSSIBLE CONTAMINATION OF EQUIPMENT/FOOD.
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
LARGE POTS ON SITE UNABLE TO SUBMERGE IN 3-COMPARTMENT SINK OR WAREWASHING UNIT. INSTD TO PROVIDE WRITTEN ALTERNATIVE PROCEDURE FOR MANUAL WAREWASHIN OR REMOVE POTS FROM SITE.
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.
NO PREPARATION/DUMP SINK FOR BEVERAGE PREP AREA WHERE LIQUIDS ARE DISCARDED. INSTD TO PROVIDE SINK IN SAME AREA AND MAINTAIN
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.
UNLICENSED MOBILE FOOD VEHICLE WITH EXTERIOR ADVERTISEMENTS ON VEHICLE (BUSINESS NAME, ADDRESS, PHONE NUMBER , FACEBOOK, MENU) ON PREMISES NEXT TO RECEIVING AREA. INSTD TO REMOVE FROM PREMISE 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.