Restaurant · Chicago, IL

Toast Of Chicago Haire's Gulf Shrimp

Name: Toast Of Chicago Haire's Gulf Shrimp
Address: 91-95 E Riverwalk, Chicago, IL

91-95 E Riverwalk

Last inspected Sep 10, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Complaint Re-Inspection

Sep 10, 2026

Pass

6 recorded violations

notedCode 38Pests

Official wording

Insects, rodents, & animals not present

Inspector’s notes

6-202.15 : OBSERVED OPENINGS AT BASE OF DOUBLE ENTRANCE DOORS OF STORAGE SPACE TO THE LEFT OF PREP AREA. OBSERVED OPENINGS IN MIDDLE AND AT BASE OF DOUBLE ENTRANCE DOORS LEADING INTO PREP AREA. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE

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 insects

notedCode 47Cleaning and sanitizing

Official wording

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Inspector’s notes

4-101.19 : MUST APPLY A SEALANT OR PAINT RAW WOOD UPPER SHELF OF LIQUOR STORAGE CABINET IN REAR STORAGE AREA.

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 problems

notedCode 49Cleaning and sanitizing

Official wording

Non-food/food contact surfaces clean

Inspector’s notes

4-601.11(B) : MUST CLEAN FOOD DEBRIS BUILD UP FROM REFRIGERATOR & FREEZER IN REAR STORAGE,FRYER CABINETS.

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 problems

notedCode 55Cleaning and sanitizing

Official wording

Physical facilities installed, maintained & clean

Inspector’s notes

6-201.11 : MUST CLEAN EXCESSIVE GREASE AND FOOD SPLATTER FROM WALLS THROUGHOUT PREMISES.

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 problems

notedCode 56Facility maintenance

Official wording

Adequate ventilation & lighting; designated areas used

Inspector’s notes

: 4-202.18 : MUST REPLACE MISSING FILTERS AT HOOD OF 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.

More about building upkeep issues

notedCode 57Permits, training, and postings

Official wording

All food employees have food handler training

Inspector’s notes

2-102.13 : MUST PROVIDE FOOD HANDLERS TRAINING FOR ALL EMPLOYEES 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.

More about paperwork, training, or posting issues

Official record from Chicago Department of Public Health, Sep 10, 2026 · Original Source

License Re-Inspection

Jul 15, 2025

Pass

3 recorded violations

notedCode 10Handwashing

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN BOTH ALL GENDER EMPLOYEE WASHROOMS. INSTRUCTED TO POST CLEARLY VISIBLE SIGNAGE THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES.

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.

Official wording

INSECTS, RODENTS, & ANIMALS NOT PRESENT

Inspector’s notes

6-202.15: OBSERVED OPENINGS AT BASE OF DOUBLE ENTRANCE DOORS OF STORAGE SPACE TO THE LEFT OF PREP AREA. OBSERVED OPENINGS IN MIDDLE AND AT BASE OF DOUBLE ENTRANCE DOORS LEADING INTO PREP AREA. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

In plain English

More about signs of rodents or insects

notedCode 53Cleaning and sanitizing

Official wording

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

Inspector’s notes

5-501.17: OBSERVED NO COVERED RECEPTACLE IN BOTH ALL GENDER EMPLOYEE WASHROOMS. INSTRUCTED TO PROVIDE COVERED RECEPTACLES IN BOTH ALL GENDER EMPLOYEE WASHROOMS FOR SANITARY PRODUCTS.

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 problems

Official record from Chicago Department of Public Health, Jul 15, 2025 · Original Source

License

Jul 8, 2025

Fail

4 recorded violations

notedCode 10Handwashing

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

OBSERVED IMPROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 70.0-72.1F AT HANDWASHING SINKS IN WOMEN'S WASHROOMS. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030(C)

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.

Official wording

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

Inspector’s notes

OBSERVED ONLY ONE COLD HOLDING UNIT IN FACILITY. INSTRUCTED TO PROVIDE COLD HOLDING EQUIPMENT FOR HOLDING COLD FOOD IN SUFFICIENT NUMBER AND CAPACITY TO PROVIDE FOOD TEMPERATURES OF 41F AND BELOW. PRIORITY VIOLATION

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.

More about food kept at an unsafe temperature

notedCode 38Pests

Official wording

INSECTS, RODENTS, & ANIMALS NOT PRESENT

Inspector’s notes

OBSERVED OPENINGS AT BASE OF DOUBLE ENTRANCE DOORS OF STORAGE SPACE TO THE LEFT OF PREP AREA. OBSERVED OPENINGS IN MIDDLE AND AT BASE OF DOUBLE ENTRANCE DOORS LEADING INTO PREP AREA. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

In plain English

More about signs of rodents or insects

notedCode 53Cleaning and sanitizing

Official wording

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

Inspector’s notes

OBSERVED NO COVERED RECEPTACLE IN BOTH ALL GENDER EMPLOYEE WASHROOMS. INSTRUCTED TO PROVIDE COVERED RECEPTACLES IN BOTH ALL GENDER EMPLOYEE WASHROOMS FOR SANITARY PRODUCTS.

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 problems

Official record from Chicago Department of Public Health, Jul 8, 2025 · Original Source