SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspections
Canvass
Apr 30, 2026
Pass
3 recorded violations
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
FLOORS NEED CLEANING UNDER THE 3 COMP SINK ALONG THE WALL BASE TO REMOVE SPILLS AND DEBRIS.
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
MUST CLEAN AND MAINTAIN THE FILTERS ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.
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.
OBSERVED THE PIC WITHOUT HER ALLERGEN TRAINING AS REQUIRED. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES.
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 A RUST SPOT ON THE BOTTOM SHELF OF THE PREP TABLE; INSTRUCTED TO REMOVE RUST SPOT.
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 GREASE AND PARTICLES UNDERNEATH GRILL; INSTRUCTED TO CLEAN AND REMOVE WHERE NEEDED.
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.
INSTRUCTED TO CLEAN FLOORS AROUND AND BEHIND EQUIPMENT AND IN CORNER AREAS WHERE NEEDED. INSTRUCTED TO CLEAN THE WALLS AROUND AND BEHIND SINKS AND OTHER KITCHEN EQUIPMENT TO REMOVE SPLATTER AND OTHER MATTER.
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, Jul 7, 2025 · Original Source
Complaint
Oct 2, 2024
Pass w/ Conditions
15 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
3-302.12 : MUST LABEL SQUEEZE BOTTLES WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
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.
6-202.15 : OBSERVED LOOSE SCREEN ON REAR SCREEN DOOR MUST MAKE REAR SCREEN DOOR TIGHT FITTING.
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.
OBSERVED 3 EMPLOYES HANDLING FOOD AND NOT WEARING HAIR RESTRAINT INSTRUCTED TO PROVIDE AND MAINTAIN.
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.
4-101.19 : MUST REMOVE RUST FROM LOWER SHELF OF PREP TABLE.
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.
4-601.11(C) : MUST CLEAN DEBRIS BUILD UP FROM SHELVING UNITS IN WALK IN COOLER,FRYER CABINET.
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
6-501.14 : MUST CLEAN DEBRIS BUILD UP FROM HOOD & FILTERS AT COOKING EQUIPMENT.
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.
OBSERVED NO FOOD HANDLERS TRAINING FOR ALL EMPLOYES MUST PROVIDE AND MAINTAIN.
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 NO FOOD ALLERGEN TRAINING FOR A FOOD MANAGER MUST PROVIDE AND MAINTAIN.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-305.11 : OBSERVED FOOD PRODUCT STORED ON FLOOR IN WALK IN COOLER MUST ELEVATE OFF OF FLOOR TO PREVENT CROSS 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.
5-205.15 : MUST REPAIR OR REPLACE LEAKY FAUCET AT 3- COMPARTMENT SINK.
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.
6-501.13 : MUST CLEAN DEBRIS FROM FLOOR UNDER AND AROUND SHELVING UNITS IN REAR STORAGE AREA.MUST REMOVE ICE BUILD UP FROM WALK IN FREEZER FLOOR.
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 HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND DRYING DEVICES AT HAND SINKS IN PREP AREA AND TOILET ROOM WHILE FOOD IS BEING PREPARED,HANDLED AND SERVED. NAPKINS WERE PROVIDED AT HAND SINKS DURING INSPECTION.(PRIORITY FOUNDATION 7-38-030(C)(COS)(CITATION ISSUED)
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 POOR HYGIENIC PRACTIES BY 2- MALE FOOD HANDLERS .OBSERVED 1- MALE WITH PLASTIC GLOVES ON COME FROM REAR STORAGE AREA INTO FRONT PREP AREA,PICKED UP SLICED CHEESE FROM TOPSIDE OF PREP COOLER AND PLACE ON TOP OF COOKED STEAK ON GRILL WITHOUT WASHING HANDS AND ANOTHER MALE EMPLOYEE WITH PLASTIC GLOVES ON CAME FROM REAR STORAGE AREA WENT TO 3- COMPARTMENT AND RINSED A PLASTIC BUSS PAN THAT IS USED TO STORE READY TO EAT SANDWICHES INSIDE AT SINK THEN STORED ON TOP OF DISH STORAGE RACK,WITH SAME GLOVES ON HANDLED READY TO EAT PREPARED SANDWICHES ON PREP TABLE AND PLACED IN A PLASTIC BUSS PAN WITHOUT WASHING HANDS. MUST WAS HANDS AFTER EVERY POSSIBLE CONTAMINATION.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)
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 MULTI-USE UTENSILS BEING SANITIZED AT 0.0 PPM'S AT 3- COMPARTMENT SINK.OBSERVED 3- COMPARTMENT SINK NOT SET-UP TO WASH,RINSE OR SANITIZE OBSERVED A LARGE PLASTIC BUSS PAN BEING RINSED OUT WITH RUNNING WATER AND PLACED ON TOP SHELF ABOVE 3- COMPARTMENT SINK BY MALE EMPLOYEE. INSTRUCTED TO SET-UP SINK PROPERLY TO SANITIZE UTENSILS.(PRIORITY 7-38-025)(COS)(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.
Official record from Chicago Department of Public Health, Oct 2, 2024 · Original Source
Canvass
Aug 16, 2024
Pass w/ Conditions
10 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER TEMPERATURE OF TCS FOODS SUCH AS 5LBS. PASTRAMI AT 56.9F IN 3- DOOR PREP COOLER.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX. 5LBS. $15.(PRIORITY 7-38-005)(COS)(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 LOOSE SCREEN & DOOR HANDLE MISSING ON REAR SCREEN DOOR MUST MAKE REAR SCREEN DOOR TIGHT FITTING.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED FOOD PRODUCT STORED ON FLOOR IN WALK IN COOLER MUST ELEVATE OFF OF FLOOR TO PREVENT CROSS 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.
MUST CLEAN DEBRIS BUILD UP FROM SHELVING UNITS IN WALK IN COOLER,FRYER CABINET.
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.
MUST CLEAN DEBRIS FROM FLOOR UNDER AND AROUND SHELVING UNITS IN REAR STORAGE AREA.MUST REMOVE ICE BUILD UP FROM WALK IN FREEZER FLOOR.
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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED IMPROPER TEMPERATURE OF 3- DOOR PREP COOLER AT 54.3F AND 1- DOOR PREP COOLER AT 54.5F WITH TCS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON BOTH UNITS. MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW. ONCE REPAIRED EMAIL:FOOD@CITYOFCHICAGO.ORG.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)3- DOOR PREP COOLER AIR TEMPERATURE HAD GOTTEN DOWN TO 39.3F.
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.
MUST LABEL SQUEEZE BOTTLES WHEN FOOD SI NOT IN ORIGINAL PACKAGE.
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.
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.
MUST REPAIR OR REPLACE LEAKY FAUCET AT 3- COMPARTMENT SINK.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
MUST CLEAN DEBRIS BUILD UP FROM HOOD & FILTERS AT COOKING EQUIPMENT.
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.