More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
8 inspections
Canvass
Mar 30, 2026
Pass
1 recorded violation
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK LOCATED DOWNSTAIRS IN BASEMENT BAR REFERRED TO AS "THE DRIFTER." INSTRUCTED TO PROVIDE.
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.
Official record from Chicago Department of Public Health, Mar 30, 2026 · Original Source
Non-Inspection
Mar 18, 2026
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Mar 18, 2026 · Original Source
Canvass
Feb 4, 2025
Pass
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE POSTED AT HANDWASHING SINK IN BASEMENT PREP AREA. INSTRUCTED TO POST CLEARLY VISIBLE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS.
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 BOXES OF NONFOOD ITEMS STORED ON FLOOR THROUGHOUT STORAGE ROOMS IN BASEMENT. INSTRUCTED TO PROVIDE ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD ITEMS IN FACILITY AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY AND TO PREVENT AREAS FOR PEST HARBORAGE.
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 BACKFLOW PREVENTION DEVICE ON UTILITY SINK IN BASEMENT. INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICE ON UTILITY SINK IN BASEMENT SO THAT IT SHALL BE LOCATED, SERVICED AND MAINTAINED.
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.
OBSERVED NO PROOF OF ALLERGEN AWARENESS TRAINING PROVIDED FOR ONE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN AWARENESS TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGERS.
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, Feb 4, 2025 · Original Source
Non-Inspection
Jan 15, 2025
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jan 15, 2025 · Original Source
Canvass Re-Inspection
Jan 12, 2024
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-501.12: OBSERVED BLACK BUILDUP ON FLOORS AND ALONGS BASES OF WALLS UNDERNEATH BARS ON FIRST FLOOR AND BASEMENT, COOKING EQUIPMENT AND HOLD HOLDING UNIT IN KITCHEN. INSTRUCTED 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.
Official record from Chicago Department of Public Health, Jan 12, 2024 · Original Source
Canvass Re-Inspection
Jan 9, 2024
Fail
2 recorded violations
notedCode 25Food temperature
Official wording
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
3-603.11: OBSERVED MENU WITH NO ASTERICK AND DISCLOSURE STATEMENT IDENTIFYING WHICH ANIMAL DERIVED FOODS ARE COOKED TO ORDER(HAMBURGERS). INSTRUCTED TO ADD ASTERICK AND DISCLOSURE STATEMENT IDENTIFYING ALL ANIMAL DERIVED FOODS WHICH ARE COOKED TO ORDER TO MENU(HAMBURGERS). PRIORITY FOUNDATION VIOLATION 7-38-005 NO 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.
6-501.11: OBSERVED STAINED CEILING TILES IN BASEMENT ABOVE UTILITY SINK. INSTRUCTED TO REPLACE STAINED CEILING TILES 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, Jan 9, 2024 · Original Source
Canvass
Jan 5, 2024
Fail
6 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED COLD TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 48.4-50.9F. CUT LETTUCE 48.6F, ITALIAN BEEF 48.4F AND SLICED TOMATOES 50.9F INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $19 WEIGHING 5LBS. 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 ALUMINUM FOIL USED AS LINER THROUGHOUT KITCHEN IN AREAS SUCH AS BASE OF TWO DOOR REFIGERATOR, FLAT TOP GRILL, BASE OF PREP TABLE IN KITCHEN. INSTRUCTED TO REMOVE ALUMINUM FOIL AS LINER NONFOOD CONTACT SURFACES SHALL BE SMOOTH FOR EASE OF CLEANABILITY.
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 STAINED CEILING TILES IN BASEMENT ABOVE UTILITY SINK. INSTRUCTED TO REPLACE STAINED CEILING TILES 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.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED MENU WITH NO ASTERICK AND DISCLOSURE STATEMENT IDENTIFYING WHICH ANIMAL DERIVED FOODS ARE COOKED TO ORDER(HAMBURGERS). INSTRUCTED TO ADD ASTERICK AND DISCLOSURE STATEMENT IDENTIFYING ALL ANIMAL DERIVED FOODS WHICH ARE COOKED TO ORDER TO MENU(HAMBURGERS). PRIORITY FOUNDATION VIOLATION 7-38-005 NO 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED THREE DOOR COLD HOLDING UNIT IN KITCHEN USED TO HOLD COLD TCS FOODS AT AN IMPROPER AMBIENT TEMPERATURE OF 54.8F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON SAID COLD HOLDING UNIT. 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 SLOW DRAINING HANDWASHING SINK IN BAR AREA ON FIRST FLOOR. INSTRUCTED TO REPAIR HANDWASHING SINK 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.