Canvass
Feb 23, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Feb 23, 2026 · Original Source
Restaurant · Chicago, IL
The Chicago Firehouse Restaurant
1401 S Michigan Ave
Last inspected Feb 23, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspectionsCanvass
Jul 2, 2025
Pass w/ Conditions
1 recorded violation
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT PREP COLD HOLDING UNIT, SUCH AS 3LBS OF COOKED MUSHROOM AT 52.2F-54F, AND 3LBS OF BONE MARROW AT 46F-48F. MANAGER DISCARDED AND DENATURED A TOTAL 6LBS AT $150. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
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.
More about food kept at an unsafe temperatureOfficial record from Chicago Department of Public Health, Jul 2, 2025 · Original Source
Non-Inspection
Jun 18, 2025
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jun 18, 2025 · Original Source
Canvass
Mar 21, 2024
Pass w/ Conditions
4 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
FOUND HIGH TEMPERATURE DISH MACHINE RINSE WATER TEMPERATURE AT 156F. MUST PROVIDE FINAL RINSE TEMPERATURE OF 180F. HIGH TEMPERATURE DISH MACHINE SERVICED AT TIME OF INSPECTION. HIGH TEMPERATURE DISH MACHINE NOW PROVIDING A RINSE TEMPERATURE OF 180F. 7-38-025. PRIORITY VIOLATION. 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.
More about cleaning or sanitizing problemsnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (MILK, RANCH, REMOULADE, COCKTAIL SAUCE ) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 60F - 64F LOCATED IN THE REACH IN COOLER LOCATED UNDER COFEE DISPENSOR. MANAGER VOLUNTARILY DISCARDS AND DENATURES ALL SAID TCS FOODS, APPROX 2 GALLONS AT $40. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 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.
More about food kept at an unsafe temperaturenotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED REACH IN COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 55F LOCATED UNDER COFFEE STATION AT TIME OF INSPECTION. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE REACH IN COOLER. MANAGER DISCARDS SAID COOLER AND PURCHASES NEW COOLER AT TIME OF INSPECTION. 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.
More about food kept at an unsafe temperaturenotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
FOUND WATER SERVICE PREP SINK ON 1ST FLOOR WITHOUT HOT WATER WHEN HOT WATER KNOB IS TURNED ON. INSTRUTED TO REPAIRE 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.
More about water, plumbing, or sewage problemsOfficial record from Chicago Department of Public Health, Mar 21, 2024 · Original Source
Non-Inspection
Mar 13, 2024
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Mar 13, 2024 · Original Source