ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Canvass
Jun 9, 2026
Pass w/ Conditions
1 recorded violation
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED VARIOUS TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 44-61 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED: 4 POUNDS BURGER MEAT, 2 POUNDS MOZZARELLA CHEESE, 2 POUNDS COOKED NOODLES, AND 4 POUNDS OF CHICKEN ($75). 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.
Official record from Chicago Department of Public Health, Jun 9, 2026 · Original Source
Canvass
Oct 30, 2025
Pass
2 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED ACCUMULATED DUST BUILD UP ON STAND UP 2-DOOR COKE COOLER CONDENSER. MUST CLEAN ALL COOLERS CONDENSERS 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.
OBSERVED DEBRIS ON WALLS AT DISHWASH AREA. INSTRUCTED MANAGER MUST CLEAN DISHWASH AREA WALLS 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.
Official record from Chicago Department of Public Health, Oct 30, 2025 · Original Source
Canvass
Mar 18, 2025
Pass
2 recorded violations
notedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
NOTED BAGS OF CHICKEN INSIDE THE PREP SINK AT THE REAR. MANAGER STATED THAT THE CHICKEN WAS DEFROSTING. DISCUSSED WITH MANAGEMENT THE DIFFERENT METHODS OF DEFROSTING FOOD:- EITHER UNDER COLD RUNNING WATER OF INSIDE THE REFRIGERATION UNIT. PRODUCT TEMPERATURE WAS 34.1F.
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.
NOTED ICE SCOOP STORED INSIDE ICE MACHINE ON ICE. INSTRUCTED TO REMOVE AND PROVIDE AN ICE SCOOP HOLDER.
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, Mar 18, 2025 · Original Source
Canvass
Oct 31, 2024
Pass
5 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED BOXED CONTAINING FOOD ITEMS BEING STORED ON FLOOR IN REAR STORAGE AREA. INSTRCUTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR ON RAISED SHLEVING UNITS AND MAINTAIN.
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.
OBSERVED MULTIPLE WET WIPING CLOTHS ON PREP STATIONS THROUGHOUT REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD 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.
OBSERVED ACCUMULATED FOOD DEBRIS ON INTERIOR SURFACES OF ALL COOLING EQUIPMENT IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN 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.
OBSERVED ACCUMULATED COFFEE DEBRIS ON COUNTER TOP BEHIND ESPRESSO MACHINES IN THE FRONT PREP AREA. INSTRCUTED THE PERSON IN CHARGE TO CLEAN 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.
OBSERVED FOOD HANDLING EMPLOYEE WITH AN EXPIRED FOOD HANDLER CERTIFICATE AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO RENEW EXPIRED FOOD HANDLER CERTIFICATE TO REMAIN IN COMPLIANCE WITH IDPH FOOD HANDLER REQUIREMENTS.
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 31, 2024 · Original Source
Canvass
Jun 20, 2024
Pass
5 recorded violations
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED BOXED FOOD ITEMS ON FLOOR IN REAR DRY STORAGE AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR IN RAISED SHELVING UNITS AND MAINTAIN.
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.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED SINGLE SERVICE ARTICLES BEING STORED ON FLOOR IN REAR PREP, AND STORAGE AREAS. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR AND MAINTAIN.
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 TORN/DAMAGED RUBBER GASKET ON BOTTOM OF BOTH DOORS OF 2-DOOR REFRIGERATOR IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REPAIR OR REPLACE GASKET 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.
OBSERVED SOME DIRT BUILD-UP ON FLOORS, ALONG WALLS AND IN ALL CORNERS THROUGHOUT PREP, AND DRY STORAGE AREAS. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS, ALONG WALLS , AND IN ALL CORNERS 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED FOOD EMPLOYEES PERSONAL ITEMS STORED IN REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE ORDERLY STORAGE AREA FOR EMPLOYEES CLOTHING AND OTHER POSSESSIONS.
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 20, 2024 · Original Source
Canvass
Oct 16, 2023
Pass
2 recorded violations
notedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
OBSERVED THE CERTIFIED FOOD MANAGER WITH EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE AND MAINTAIN AS REQUIRED.
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 STAINED CUTTING BOARDS IN THE FRONT PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS 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.