ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Canvass Re-Inspection
Dec 1, 2025
Pass
1 recorded violation
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
CORRECTED-MANAGER WITH CITY OF CHICAGO MANAGER CERTIFICATE ON SITE.
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, Dec 1, 2025 · Original Source
Canvass
Nov 20, 2025
Fail
7 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE.
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.
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED, HANDLED AND SERVED SUCH AS (CHICKEN, SHRIMP, EGG, FRIED DOUGH, ETC) MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED.
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
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
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.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED AND SERVICE AREA AND STORED ON FLOOR IN DINING, PREP, AND STORAGE AREAS. INSTRUCTED MANAGER TO INVERT AND ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
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 GREASE SPILLED ON GROUND NEAR GREASE CONTAINER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN OUTSIDE WASTE GREASE AREA AND WASTE GREASE CONTAINER. PRIORITY FOUNDATION VIOLATION #7-38-020(B). CITATION ISSUED."
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 LOOSE DEBRIS, DIRT AND DUST BUILDUP ON THE FLOORS AND CORNERS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN AND INCREASE CLEANING FREQUENCY OF FLOORS. MUST MAINTAIN AT ALL TIMES.
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 20, 2025 · Original Source
Complaint
Nov 19, 2024
Pass w/ Conditions
8 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINKS IN THE FRONT SERVICE/PREP AREA AND IN THE CHICKEN FRYING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
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 IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. FRIED CHICKEN (65.1F) AND RAW CHCIKEN (55.6F) BOTH FOUND IN THE TWO DOOR COLD HOLDING UNIT IN THE CHICKEN FRYING PREP AREA. THE UPON ENTERING PREP AREA OBSERVED FOOD HANLDER QUICKLY PUTTING TCS FOOD ITEM INTO THE TWO DOOR COLD HOLDING UNIT. INSTRUCTED TO KEEP ALL COLD HOLDING FOODS AT 41F OR BELOW.
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 DRY INGREDIENT AND LIQUID INGREDIENT STORAGE CONTAINERS NOT LABELED IN THE CHICKEN FRYING PREP AREA.INSTRUCTED TO LABEL WITH COMMON FOOD NAME.
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.
OBSERVED ELECTRICAL INSECT CONTROL DEVICES STORED ABOVE PREP TABLES AND PASTRIES. INSTRUCTED TO RELOCATE DEVICES SO THEY ARE NOT ABOVE FOOD ITEMS AND PREP TABLES.
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 ICE SCOOP IMPROPERLY STORED IN THE ICE BIN AT THE FRONT PREP AREA. ALSO, NO COVER FOR THE ICE BIN IN THE FRONT PREP AREA. INSTRUCTED TO PROPERLY STORE AND PROVIDE A COVER FOR THE ICE BIN.
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.
OBSERVED THE SHELVES UNDER THE FOOD PREP TABLES IN THE CHICKEN FRYING PREP AREA WITH DEBRIS AND GREASE BUILD UP. 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.
OBSERVED THE GARBAGE LID SLIGHTLY DAMAGED ON THE OUTDOOR GARBAGE RECEPTACLE. INSTRUCTED TO REPLACE LID AND MAINTAIN.
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 FLOORS IN THE CHICKEN PREP AREA WITH GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN TO KEEP RECEPTACLE RODENT PROOF.
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 19, 2024 · Original Source
Complaint Re-Inspection
Aug 13, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Aug 13, 2024 · Original Source
Complaint Re-Inspection
Aug 12, 2024
Fail
4 recorded violations
notedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
2-102.13: OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT THIS TIME. INSTRUCTED ALL FOOD HANDLERS MUST HAVE FOOD HANDLER CERTIFICATES AND PROVIDE RECORDS ON SITE 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.
2-102.13: OBSERVED NO ALLERGEN CERTIFICATE FOR THE CERTIFIED FOOD MANAGER ON SITE. INSTURCTED ALL CERTIFIED FOOD MANAGERS MUST HAVE ALLERGEN TRINING AND PROOF ON SITE.
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.
6-501.111: STILL OBSERVED APPROXIMATELY 15 BIG FLIES THROUGHOUT REAR FOOD PREP FACILITY. FOUND IN THE DISHWASHING AREA, DEEP FRYING AREA, DINING AREA, AND NEAR MOP SINK. INSTRUCTED TO ELIMINATE LIVE FLY ACTIVITY, PROVIDE A NEW PEST CONTROL REPORT ON SITE.
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.
6-501.13: OBSERVED THE FLOORS THROUGHOUT THE FRONT AND REAR OF THE FACILITY IN NEED OF CLEANING ESPECIALLY UNDER THE SHELVES AND THREE COMPARTMENT SINK. 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, Aug 12, 2024 · Original Source
Complaint
Aug 8, 2024
Fail
10 recorded violations
notedCode 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER HOT HOLDING TEMPERATURES. FOUND CONTAINER OR FRIED CHICKEN AT 83.0F. MANAGEMENT DISCARDED MENTIONED CHICKEN. APPROXIMATELY 20LBS AT $125 WORTH OF PRODUCT DISCARED. INSTRUCTED TO KEEP HOT HOLDING TEMPERATURES OF TCS FOODS 135 OR ABOVE AT ALL TIMES IN HOT HOLDING UNITS. 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.
OBSERVED IMPROPER COLD HOLDING TEMPERATURES TCS FOODS. FOUND 2 CONTAINERS OF RAW MARINATED CHICKEN AT STORED ON FOOD PREP TABLES AT TEMPERATURES RANGING 53.0F-67.8F). MANAGER DISCARDED APPROXIMATELY 30LBS AT $140 WORTH OF PRODUCT. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW INSIDE COLD HOLDING UNITS. PRIORITY VIOLATION 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #21
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 A BOX OF FROZEN CHICKEN BEING IMPROPERLY THAWED ON A SHELF UNDER A FOOD PREP TABLE IN THE DEEP-FRYING PREP AREA. INSTRUCTED TO PROPERLY THAW TCS FOODS IN A COLD HOLD UNIT OR RUNNING UNDER COLD WATER.
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 DIGITAL AND STICK INSECT CONTROL DEVICES IMPROPERLY STORED THROUGHOUT FACILITY. FOUND ON FOOD PREP TABLE WITH FOOD ITEMS IN THE DEEP DRYING PREP AREA, ON THE SHIELD OF THE DEEP-FRYING UNIT, AND ON THE CEILINGS IN THE DISHWASHING AREA. INSTRUCTED TO RELOCATE FROM FOOD PREP TABLES AND COOKING EQUIPMENT AND MENTIONED CEILING TILES.
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 NO FOOD HANDLER CERTIFICATES ON SITE AT THIS TIME. INSTRUCTED ALL FOOD HANDLERS MUST HAVE FOOD HANDLER CERTIFICATES AND PROVIDE RECORDS ON SITE 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 NO ALLERGEN CERTIFICATE FOR THE CERTIFIED FOOD MANAGER ON SITE. INSTURCTED ALL CERTIFIED FOOD MANAGERS MUST HAVE ALLERGEN TRINING AND PROOF ON SITE.
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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND DRYING PROVISION IN THE FRONT PREP AREA, REAR DEEP FRYING PREP AREA. EQUIP HANDWASHING SINKS WITH HAND DRYING PROVISIONS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C), 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED ICE SCOOP IMPROPERLY STORED INSIDE THE ICE BIN IN THE FRONT FOOD PREP AREA. INSTRUCTED TO PROPERLY STORE WITH THE HANDLE NOT MAKING CONTACT WITH ICE.
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.
OBSERVED NO HOT RUNNING WATER THROUGHOUT FACILITY. HANDWASHING SINKS IN PREP AREAS, THREE COMPARTMENT SINK USED FOR WARE WASHING, TOILET ROOM FOUND AT TEMPERATURES RANGING (76.0-77.0F). INSTRUCTED TO RESTORE HANDWASHING SINKS TO 100.0F AND THREE COMPARTMENT SINK 110.0F AND MAINTAIN. PRIORITY VIOLATION 7-38-030(C)
In plain English
An issue that does not fit the common categories. Check the official wording for details.
OBSERVED THE FLOORS THROUGHOUT THE FRONT AND REAR OF THE FACILITY IN NEED OF CLEANING ESPECIALLY UNDER THE SHELVES AND THREE COMPARTMENT SINK. 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.