More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
4 inspections
Canvass
Jul 14, 2026
Pass
2 recorded violations
notedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE. MUST PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD 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.
OBSERVED MINOR LEAK AT HANDLE ON WOMEN'S TOILET. MUST REPAIR.
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 14, 2026 · Original Source
Complaint
Nov 4, 2025
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED HAD SINK IN FRONT PREP AREA LEAKING FROM DRAIN, NOTED 3 COMPARTMENT SINK IN DISH AREA LEAKING WATER FROM WATER LEVER. INSTRUCTED TO REPAIR 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, Nov 4, 2025 · Original Source
Canvass
Jul 18, 2025
Fail
5 recorded violations
notedCode 19Food temperature
Official wording
PROPER REHEATING PROCEDURES FOR HOT HOLDING
Inspector’s notes
OBSERVED FACILITY NOT MEETING REHEATING REQUIREMENTS FOR HOT HOLDING REQUIREMENTS; FOOD HANDLERS PLACE COLD ITEMS, CHEDDAR CHEESE SAUCE, FROM COLD HOLDING DIRECTLY INSIDE HOT HOLDING UNIT. INFORMED PERSON IN CHARGE AND FOOD HANDLERS OF REHEATING FOR HOT HOLDING PROCEDURES OF FOOD ITEMS MUST REHEAT FOOD ITEMS ON STOVE, GRIDDLE, OR MICROWAVE TO 165 DEGREES F BEFORE PLACING IN HOT HOLDING FOR IN-HOUSE ITEMS. 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.
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS TO BE IMPROPER: HOME-CUT AND PRE-COOKED FRENCH FRIES AT 67.6°F IN PREP ON TOP OF COLD HOLDING UNIT. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 5 LBS OF PRODUCTS WORTH $35.00 THROUGH DENATURING PROCESS. 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.
TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
Inspector’s notes
PIZZA IS OUT OF TEMPERATURE CONTROL AT 70°F. THE METHOD OF TIME AS A PUBLIC HEALTH CONTROL DOES NOT HAVE AN EFFECTIVE WRITTEN METHOD TO RECORD THE POINT IN TIME WHEN THE FOOD IS REMOVED FROM TEMPERATURE CONTROL TO THE DISCARD TIME. DISCUSSED THE HACCP CONCEPTS AND REQUIREMENT FOR WRITTEN PROCEDURES WITH THE PERSON IN CHARGE. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
In plain English
An issue that does not fit the common categories. Check the official wording for details.
OBSERVED STORAGE RACKS IN WALK IN COOLER ENCRUSTED WITH FOOD, INSTRUCTED SURFACES MUST BE SMOOTH AND EASILY CLEANABLE 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 FAUCET AT 3 COMPARTMENT SINK LEAKING, INSTRUCTED TO REPAIR 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, Jul 18, 2025 · Original Source
Canvass
Jul 1, 2024
Pass
1 recorded violation
notedCode 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
FOUND NO ALLERGEN TRAINING CERTIFICATE FOR SANITATION MANAGER.MUST PROVIDE.
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.