License
Sep 10, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 10, 2026 · Original Source
Restaurant · Chicago, IL
The Reserve
500 W Madison St
Last inspected Sep 10, 2026 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when The Reserve has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsLicense Re-Inspection
Sep 10, 2026
Pass
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HANDWASHING SINKS IN THE BAR, REAR PREPARATION, AND COMMUNAL AREAS MISSING SIGNAGE NOTIFYING FOOD EMPLOYEES TO WASH HANDS. INSTRUCTED TO PROVIDE ADEQUATE SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
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 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED NO DRAIN BOARDS PROVIDED AT THE REAR PREPARATION AREA 3-COMPARTMENT SINK. INSTRUCTED TO PROVIDE DRAIN BOARDS OR OTHER APPROVED FIXTURES SUCH AS DRYING RACK AT THE 3-COMPARTMENT SINK FOR ALLOWING CLEAN EQUIPMENT AND UTENSILS TO AIR DRY PRIOR TO USE 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 10Handwashing
Official wording
Adequate handwashing sinks properly supplied and accessible
Inspector’s notes
OBSERVED HANDWASHING SINKS IN THE BAR, REAR PREPARATION, AND COMMUNAL AREAS MISSING SIGNAGE NOTIFYING FOOD EMPLOYEES TO WASH HANDS. INSTRUCTED TO PROVIDE ADEQUATE SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
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 48Cleaning and sanitizing
Official wording
Warewashing facilities: installed, maintained & used; test strips
Inspector’s notes
OBSERVED NO DRAIN BOARDS PROVIDED AT THE REAR PREPARATION AREA 3-COMPARTMENT SINK. INSTRUCTED TO PROVIDE DRAIN BOARDS OR OTHER APPROVED FIXTURES SUCH AS DRYING RACK AT THE 3-COMPARTMENT SINK FOR ALLOWING CLEAN EQUIPMENT AND UTENSILS TO AIR DRY PRIOR TO USE 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, Sep 10, 2026 · Original Source
License
Sep 10, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 10, 2026 · Original Source
License
Sep 3, 2026
Fail
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HANDWASHING SINKS IN THE BAR, REAR PREPARATION, AND COMMUNAL AREAS MISSING SIGNAGE NOTIFYING FOOD EMPLOYEES TO WASH HANDS. INSTRUCTED TO PROVIDE ADEQUATE SIGNAGE TO ALL HANDWASHING SINKS AND MAINTAIN AT ALL TIMES.
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 FACILITY HAS NEW LOW-TEMPERATURE DISH MACHINE ON-SITE STILL IN ORIGINAL PACKAGING, NOT INSTALLED IN THE REAR PREPARATION AREA. FACILITY HAS ADDITIONAL LOW-TEMPERATURE DISH MACHINE AND 3-COMPARTMENT SINK ON-SITE FOR EXISTING LICENSE. EXISTING DISH MACHINE IN REAR PREPARATION AREA IS CONSUMER-GRADE AND NOT ADEQUATE FOR EQUIPMENT AND UTENSIL WAREWASHING. INSTRUCTED TO INSTALL LOW-TEMPERATURE DISH MACHINE IN THE REAR PREPARATION AREA AND MAINTAIN FINAL RINSE CHLORINE SANTIIZER CONCENTRATION BETWEEN 50 TO 200 PPM AT ALL TIMES. PRIORITY VIOLATION. 7-38-005 NO 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 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED NO PEST CONTROL LOG BOOK PROVIDED ON-SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE PEST CONTROL LOG BOOK WITH PEST CONTROL SERVICE REPORTS, OPERATOR LICENSING INFORMATION, AND OTHER DOCUMENTATION REQUIRED BY THE LAW AND MAINTAIN ON-SITE AND AVAILABLE FOR INSPECTOR REVIEW AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-020(C) NO CITATION ISSUED.
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.
More about signs of rodents or insectsnotedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED NO DRAIN BOARDS PROVIDED AT THE REAR PREPARATION AREA 3-COMPARTMENT SINK. INSTRUCTED TO PROVIDE DRAIN BOARDS OR OTHER APPROVED FIXTURES SUCH AS DRYING RACK AT THE 3-COMPARTMENT SINK FOR ALLOWING CLEAN EQUIPMENT AND UTENSILS TO AIR DRY PRIOR TO USE 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, Sep 3, 2026 · Original Source