More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
6 inspections
Canvass
Mar 17, 2026
Pass
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
MUST PROVIDE HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE MEAT CUTTING ROOM.
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 AMBIENT AIR THERMOMETER INSIDE OF DAIRY WALK-IN COOLER IN DISREPAIR. INSTRUCTED TO PROVIDE A NEW AMBIENT AIR THERMOMETER TO ACCURACTELY MEASURE THE AMBIENT AIR TEMPERATURE OF COOLER.
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 CUTTING BOARDS WITH OPEN SEAMS AND DARK CUTS ON THE CUTTING BOARDS IN THE REAR DELI PREP AREA AND IN THE MEAT SECTION OF THE FACILITY. INSTRUCTED TO REFINISH OR PROVIDE NEW CUTTING BOARDS 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 MISSING CEILING TILE ABOVE PRODUCE PREP AREA. INSTRUCTED TO RE-ATTACH CEILING TILE 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.
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
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.
MUST NOT ATTACH A RUBBER HOSE ON THREE COMPARTMENT SINK FAUCETS TO EXTEND THE FAUCETS.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
MISSING CERAMIC COVING TILE AT THE DELI PREP THREE DOOR COOLER AND DAMAGED BASEBOARD PLASTIC COVING PEELING FROM THE WALL IN THE DELI REAR STORAGE ROOM. MUST REPLACE/REPAIR ALL.
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, Sep 9, 2025 · Original Source
Canvass Re-Inspection
Aug 4, 2025
Pass
1 recorded violation
notedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
2-102.13--- NOTED SOME EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO PROVIDE CURRENT FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.
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, Aug 4, 2025 · Original Source
Canvass
Jul 23, 2025
Fail
9 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER COLD HOLDING TEMPERATURES: CEVICHE SALAD IN A COLD HOLDING SALAD BAR AT 47.4F & 48.2F. PACKAGED RAW SALMON IN A DISPLAY COOLER RANGING FROM 45.5F TO 48.7F. SALMON DISCARDED. MANAGER STATES THE CEVICHE WAS MADE THAT MORNING ONE HOUR PRIOR. INSTRUCTED MANAGER TO QUICK CHILL THE CEVICHE AND MONITOR TO REACH 41F BEFORE RETURNING TO COLD HOLDING BUFFET. 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
THE ABOVE MENTIONED DISPLAY COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. FISH DISPLAY COOLER NOTED AT 49.5F & 55.8F WITH SALMON AT 48.7F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F OR BELOW AND C.D.P.H CONTACTED FOR RE-INSPECTION OF COOLER. 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.
OBSERVED APPROXIMATELY 40 TO 50 RAT DROPPINGS ALONG BASEBOARDS IN THE REAR LIQUOR STORAGE AREA AND BEHIND OTHER GROCERY ITEMS IN THE SAME REAR STORAGE AREA. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AFFECTED AREAS AND RECOMMEND HAVING PEST CONTROL CO. SERVICE AREA FOR RODENTS. PRIORITY FOUNDATION VIOLATION 7-38-020(A) 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.
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING 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.
MUST NOT USE CARDBOARD AS LINER FOR SHELVING IN COOLERS AND STORAGE AREAS.----ALL RAW WOOD IN THE PREVIOUS SUSHI PREP AND UNDER THE SINKS AT THE JUICING PREP AREA MUST BE PAINTED, SEALED AND NON-ABSORBENT.
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.
MUST REMOVE ALL RUBBER HOSE FAUCET EXTENSIONS FROM THE PRODUCE PREP THREE COMPARTMENT SINK FAUCETS.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
EMPLOYEES MUST NOT STORE BICYCLES IN THE JUICING PREP 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.
NOTED SOME EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO PROVIDE CURRENT FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.
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, Jul 23, 2025 · Original Source
Complaint
Dec 4, 2024
Pass w/ Conditions
6 recorded violations
notedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED NO THERMOMETERS IN THE (CHICKEN ETC.) HOT HOLDING TOWERS LOCATED IN THE CUSTOMER AREA.INSTRUCTED TO PROVIDE AND MAINTAIN ACCURATE,WORKING THERMOMETERS FOR ALL HOT HOLDING UNITS.
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 NO HOT RUNNING WATER AT MULTIPLE SINKS THROUGHOUT THE PREMISES.OBSERVED NO HOT RUNNING WATER AT MULTIPLE SINKS WATER TEMPERATURE AT 3-COMPARTMENT SINKS IN THE KITCHEN DELI/SUSHI PREP AREA AND SEA FOOD/MEAT DEPT AND BAKERY DEPT RANGING FROM 76.7F-77.1F AND WATER TEMPERATURE AT HAND SINKS IN THE KITCHEN DELI/SUSHI PREP AREA AND BAKERY AND SEA FOOD/MEAT DEPT RANGING FROM 76.6F-82.2F ALSO, WATER TEMPERATURE IN WASHROOMS RANGING FROM 77.1F-77.9F.MANAGEMENT IMMEDIATELY NOTIFIED THE HEAD MAINTENANCE FOR THE PREMISES.INSTRUCTED TO PROVIDE ADEQUATE HOT RUNNING WATER ABOVE 110F AT ALL THE 3-COMPARTMENT SINKS AND MINIMUM OF 100F AT ALL HAND WASHING SINKS AND MAINTAIN AT ALL TIMES.PRIORITY VIOLATION 7-38-030(C),CITATION ISSUED.(SEE COMMENTS).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX WASHROOM. MUST PROVIDE.
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.
INSTRUCTED TO DETAIL CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS INSIDE DAIRY WALK-IN COOLER,PRODUCE WALK-IN COOLER AND INSIDE BAKERY WALK-IN COOLER 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATIONS OF GREASE BUILD-UP 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.
SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
Inspector’s notes
PREVIOUS INSPECTION REPORT SUMMARY FROM (1/12/2024) WAS NOT DISPLAYED FOR THE PUBLIC TO VIEW.TODAY'S INSPECTION REPORT SUMMARY WAS ISSUED AND DISPLAYED AND VISIBLE TO THE PUBLIC.PRIORITY FOUNDATION VIOLATION 7-42-010 (B),CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, Dec 4, 2024 · Original Source
Complaint
Jan 12, 2024
Pass w/ Conditions
9 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 PRESENT WITH CITY OF CHICAGO CERTIFIED MANAGER 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 CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE(TCS FOODS)CHICKEN,SOUP,RICE,PIZZAS ETC.IS BEING PREPARED/HANDLED/SERVED.INSTRUCTED PERSON IN CHARGE,THAT A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER MUST BE ON SITE AT ALL TIMES WHEN (TCS FOODS) ARE PREPARED,HANDLED, AND/OR SERVED.PRIORITY FOUNDATION VIOLATION 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.
OBSERVED STAINED CUTTING BOARDS IN THE MAIN KITCHEN PREP AREA AND AT THE SEA FOOD PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS 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 WATER LEAK AT DRAIN PIPE UNDERNEATH THE HAND SINK IN THE MEAT DEPT AREA.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
OBSERVED A BROKEN UNUSED 2 DOOD STAND-UP COOLER STORED AT REAR IN THE SEA FOOD PREP AREA.INSTRUCTED TO REMOVE UNUSED,BROKEN MENTIONED COOLER.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
INSTRUCTED TO REMOVE ACCUMULATION OF DUSTS ON CEILING VENTILATION COVERS IN THE MAIN KITCHEN PREP AREA AND IN ALL WASHROOMS 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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HAND PAPER TOWELS OR HAND DRYING DEVICE AT HAND WASHING SINKS IN THE FOLLOWING BAKERY PREP AREA AND IN THE PRODUCE PREP AREA WHILE FOOD HANDLERS WERE ACTIVELY HANDLING,PREPARING FOODS.INSTRUCTED TO PROVIDE AND MAINTAIN HAND PAPER TOWELS AT HAND WASHING SINKS 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.
OBSERVED DIRTY WIPING CLOTHS IN DELI PREP AREA NOT PROPERLY STORED.INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN 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.
INSTRUCTED TO DETAIL CLEAN THE STORAGE RACKS INSIDE THE ISLE EGG COOLER TO REMOVE MOLD LIKE BUILD-UP AND REMOVE ACCUMULATION OF DUSTS ON FAN COVERS IN ALL WALK-IN-COOLERS AND MANTAIN.
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.