ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
License Re-Inspection
Jul 30, 2026
Pass w/ Conditions
2 recorded violations
notedCode 5Other
Official wording
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
Inspector’s notes
2-501.11 OBSERVED NO CLEAN-UP KIT ON THE PREMISES TO RESPOND TO A VOMIT OR DIARRHEAL EVENT. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
6-501.11 REPLACE THE MISSING BASEBOARD PIECE NEAR THE MOP SINK. SEAL ALL OPENINGS AND CREVICES ALONG THE WALLS AND CORNERS TO PREVENT PEST HARBORAGE CONDITIONS.
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 30, 2026 · Original Source
License
Jul 27, 2026
Fail
5 recorded violations
notedCode 3Permits, training, and postings
Official wording
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010.
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.
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
Inspector’s notes
OBSERVED NO CLEAN-UP KIT ON THE PREMISES TO RESPOND TO A VOMIT OR DIARRHEAL EVENT. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED INADEQUATE REFRIGERATION ONSITE TO MAINTAIN THE RESTAURANT. PREMISES HAS A 2-DOOR PREP COOLER AND A 2-DOOR FREEZER ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE ADDITIONAL REFRIGERATION EQUIPMENT TO MAINTAIN ALL COLD FOODS BELOW 41F. PRIORITY VIOLATION 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.
REPLACE THE MISSING BASEBOARD PIECE NEAR THE MOP SINK. SEAL ALL OPENINGS AND CREVICES ALONG THE WALLS AND CORNERS TO PREVENT PEST HARBORAGE CONDITIONS.
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 THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN 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.