Canvass
Dec 2, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Dec 2, 2025 · Original Source
Restaurant · Chicago, IL
The Florentine
151 W Adams St
Last inspected Dec 2, 2025 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
Out of Business
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspectionsCanvass Re-Inspection
Feb 5, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Feb 5, 2025 · Original Source
Canvass
Jan 29, 2025
Fail
5 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 ON THE PREMISES WHILE TCS FOODS (CHICKEN, BURGERS, PASTA, SALADS, ETC) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION 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.
More about paperwork, training, or posting issuesnotedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
MUST PROVIDE HANDWASHING SIGNAGE INSIDE OF CUSTOMER/EMPLOYEE RESTROOMS.
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.
More about handwashing problemsnotedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED BLACK RESIDUE AND BUILDUP ON THE TOP INTERIOR OF FACILITY'S ICE MACHINE USED FOR HUMAN CONSUMPTION. INSTRUCTED TO SCHEDULE A SERVICE TO DETAIL CLEAN AND SANITIZE THE INTERIOR OF ICE MACHINE. PRIORITY FOUNDATION VIOLATION, 7-38-005. 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 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED DISH RACKS STORED ON THE FLOOR IN THE DISH WASHING AREA AND CARTONS OF MILK STORED ON THE FLOOR IN THE DAIRY WALK-IN COOLER. INSTRUCTED TO ELEVATE DISH RACKS AND MILK AT LEAST SIX INCHES ABOVE THE FLOOR TO PROTECT FROM 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.
More about food not protected from contaminationnotedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
NO CHEMICAL TEST KIT ON SITE FOR THE SANITIZER (BLEACH OR QUATERNARY AMMONIUM) BEING USED FOR SANITIZING. INSTRUCTED TO PROVIDE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF A SANITIZING SOLUTION. PRIORITY FOUNDATION VIOLATION, 7-38-005. CONSOLIDATED WITH ABOVE VIOLATION.
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 problemsOfficial record from Chicago Department of Public Health, Jan 29, 2025 · Original Source
Canvass
Feb 14, 2024
Pass
5 recorded violations
notedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
NO THERMOMETER PROVIDED THAT MEASURES THE INTERNAL AMBIENT AIR TEMPERATURE OF REACH-IN COOLER IN THE DESSERT SECTION. INSTRUCTED TO PROVIDE.
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.
More about equipment or utensil issuesnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED MOP STORED IN THE BUCKET IN THE HALLWAY LEADING TO WALK-IN COOLERS NEXT TO HANDWASHING SINK. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY 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.
More about cleaning or sanitizing problemsnotedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
OBSERVED MULTIPLE FOOD HANDLER CERTIFICATES EXPIRED. INSTRUCTED MANAGEMENT THAT ALL FOOD HANDLING EMPLOYEES MUST UPDATE AND SHOW VALID PROOF OF TRAINING.
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.
More about paperwork, training, or posting issuesnotedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED A SMALL BUILD UP OF A DARK LIKE SUBSTANCE ON THE TOP INTERIOR SHOOT OF ICE MACHINE. INSTRUCTED TO SCHEDULE A CLEANING 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.
More about cleaning or sanitizing problemsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED GREASE ACCUMULATION ON THE OUTSIDE OF ALL COOKING EQUIPMENT IN THE REAR FOOD PREAP AREA. INSTRUCTED TO DETAIL CLEAN THE OUTSIDE OF ALL COOKING EQUIPMENT 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.
More about cleaning or sanitizing problemsOfficial record from Chicago Department of Public Health, Feb 14, 2024 · Original Source