ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Canvass Re-Inspection
Apr 17, 2026
Pass
3 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
6-202.15 OBSERVED A 1/2" GAP ALONG THE BOTTOM OF THE DOOR TO THE BASEMENT. MANAGEMENT INSTRUCTED TO RODENT PROOF ALL OUTER OPENINGS.
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.
4-101.11 REPLACE THE MOLDY AND BUCKLED WOODEN LIQUOR STORAGE SHELVES IN THE BASEMENT.
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.
6-501.11 SMOOTHLY SEAL ALL HOLES AND OPENINGS IN THE BASEMENT WALLS, FLOOR, CEILING AND FOUNDATION TO ELIMINATE PEST HARBORAGE CONDITIONS.
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 17, 2026 · Original Source
Canvass
Apr 8, 2026
Fail
11 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER PRESENT WHILE TCS FOODS (COOKED MUSHROOMS AT 150F) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR 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.
OBSERVED SOUP IN THE WALK-IN COOLER WITH AN INTERNAL TEMPERATURE OF 50F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. 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 READY-TO-EAT TCS FOODS (PORK, HUMMUS AND GUACAMOLE) STORED BEYOND THE 7-DAY MAXIMUM USE BY DATE IN THE PREP COOLER AND WALK-IN COOLER. MANAGEMENT INSTRUCTED TO USE OR DISCARD ALL PREPARED TCS FOODS AFTER 7 DAYS. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
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.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR RAW OR UNDERCOOKED FOODS (HAMBURGERS). MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO THE REMINDER STATEMENT WITH AN ASTERISK OR OTHER MEANS. PRIORITY FOUNDATION 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 BOTH METAL STEM PROBE THERMOMETERS IN THE FOOD PREP AREA NOT PROPERLY CALIBRATED. THE THERMOMETERS WERE STORED AT ROOM TEMPERATURE IN A CONTAINER ON THE SHELF IN THE FOOD PREP AREA AND REGISTERED 20F AND 0F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL PROBE THERMOMETERS PROPERLY CALIBRATED TO ENSURE ACCURACY. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
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 EVIDENCE OF RODENT ACTIVITY IN THE BASEMENT STORAGE AREA. OBSERVED APPROX. 50 MOUSE DROPPINGS ON THE LIQUOR STORAGE SHELVES INSIDE OF THE LIQUOR STORAGE CAGE AND 20 MOUSE DROPPINGS ON FLOOR OUTSIDE THE LIQUOR STORAGE CAGE. ALSO OBSERVED APPROX. 10 RAT DROPPINGS ALONG THE WALLS OF THE BASEMENT. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A). 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.
REPLACE THE MOLDY AND BUCKLED WOODEN LIQUOR STORAGE SHELVES IN THE BASEMENT.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED THE 3-COMPARTMENT SINK IN THE FOOD PREP AREA WITH A FAUCET THAT DOES NOT EXTEND TO THE LEFT COMPARTMENT OF THE SINK. MANAGEMENT INSTRUCTED TO INSTALL A FAUCET WHICH EXTENDS TO ALL 3 COMPARTMENTS SO THAT WATER CAN BE FILLED IN EACH BASIN. 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 EXCESSIVE CLUTTER IN THE BASEMENT. REMOVE ANY UNUSED EQUIPMENT AND ORGANIZE THE BASEMENT SO THAT ALL MATERIALS ARE STORED OFF OF THE FLOOR AND AWAY FROM THE WALLS.
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.
PREVIOUS CORE VIOLATION FROM REPORT #2625391 ON 10/15/25 NOT CORRECTED: 57 - UNABLE TO LOCATE AND VERIFY FOOD HANDLER CERTIFICATES DURING INSPECTION. MUST PROVIDE AND KEEP CERTIFICATES ON SITE. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED A HEAVY BUILDUP OF GREASE AND SOOT ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT. MANAGEMENT INSTRUCTED 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, Apr 8, 2026 · Original Source
Complaint
Mar 6, 2026
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Mar 6, 2026 · Original Source
Canvass
Oct 15, 2025
Pass
4 recorded violations
notedCode 6Employee health and hygiene
Official wording
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Inspector’s notes
OBSERVED BAR EMPLOYEE DRINKING FROM A GLASS WITHOUT A LID IN THE BAR AREA AND STORING THE BEVERAGE ON TOP OF COOLER. EMPLOYEES MUST CONSUME BEVERAGES/FOOD IN DESIGNATED AREAS TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, ETC.
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.
MUST CLEAN WHITE SOIL ACCUMULATION FROM FAN GUARDS IN THE BASEMENT WALK-IN COOLER 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.
UNABLE TO LOCATE AND VERIFY FOOD HANDLER CERTIFICATES DURING INSPECTION. MUST PROVIDE AND KEEP CERTIFICATES ON SITE.
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.
NO PROOF OF ALLERGEN TRAINING ON SITE FOR ALL CITY OF CHICAGO FOOD MANAGERS. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE.
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, Oct 15, 2025 · Original Source
Canvass
Oct 24, 2024
Pass
3 recorded violations
notedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
OBSERVED WET WIPING CLOTHS STORED ON PREPARATION TABLE IN FRONT PREP AREA. INSTRUCTED MANAGER TO STORE ALL IN USE WIPING CLOTHS IN BUCKET OF SANITIZER AT APPROPRIATE CONCENTRATION IN BETWEEN 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.
OBSERVED PANS AND POTS STORED ON THE FRONT PREPARATION AREA SHELF WITH FOOD CONTACT SURFACES EXPOSED. INSTRUCTED MANAGER TO INVERT OR PROTECT FOOD CONTACT SURFACES FROM POTENTIAL SOURCES OF CONTAMINATION.
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 BUILD UP OF HARD WATER/MINERAL DEPOSITS ON INTERIOR LID OF ICE MACHINE IN BASEMENT. INSTRUCTED MANAGER TO DETAIL CLEAN AND REGULARLY MAINTAIN INTERIOR OF ICE MACHINE TO ELIMINATE EXCESSIVE HARD WATER BUILD UP.
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.