SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
10 inspections
Short Form Complaint
Apr 29, 2026
Pass
1 recorded violation
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED LABELS ON BULK FOOD STORAGE CONTAINERS THROUGHOUT THE DELI AND BAKERY AREAS WORN OR MISSING. INSTRUCTED TO PROVIDE LABELS WITH THE COMMON NAME OF THE FOOD STORED ON ALL BULK FOOD CONTAINERS AND MAINTAIN AT ALL TIMES.
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.
Official record from Chicago Department of Public Health, Apr 29, 2026 · Original Source
Complaint Re-Inspection
Mar 24, 2026
Pass
1 recorded violation
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED LABELS ON BULK FOOD STORAGE CONTAINERS THROUGHOUT THE DELI AND BAKERY AREAS WORN OR MISSING. INSTRUCTED TO PROVIDE LABELS WITH THE COMMON NAME OF THE FOOD STORED ON ALL BULK FOOD CONTAINERS AND MAINTAIN AT ALL TIMES.
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.
Official record from Chicago Department of Public Health, Mar 24, 2026 · Original Source
Complaint
Mar 10, 2026
Fail
4 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED FINAL RINSE SANITIZER GAUGE INDICATING FINAL RINSE WATER TEMPERATURE BETWEEN 195.0F TO 200.0F AT THE LARGE HIGH-TEMPERATURE DISH MACHINE IN THE MAIN WAREWASHING AREA AT TIME OF INSPECTION. INSTRUCTED TO REPAIR OR REPLACE MAIN WAREWASHING AREA LARGE HIGH-TEMPERATURE DISH MACHINE TO PROVIDE FINAL RINSE WATER NOT MORE THAN 194.0F AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-025 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.
OBSERVED SHRIMP AND FROZEN TCS FRUIT STORED THAWING IN CONTAINER AT ROOM TEMPERATURE IN THE REAR SEAFOOD PREPARATION AREA/PRODUCE PREPARATION AREA. INSTRUCTED TO THAW SHRIMP AND OTHER TCS FOOD ITEMS USING APPROVED THAWING METHODS SUCH AS UNDER RUNNING WATER AT 70.0F OR LESS AND MAINTAIN.
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 LABELS ON BULK FOOD STORAGE CONTAINERS THROUGHOUT THE DELI AND BAKERY AREAS WORN OR MISSING. INSTRUCTED TO PROVIDE LABELS WITH THE COMMON NAME OF THE FOOD STORED ON ALL BULK FOOD CONTAINERS AND MAINTAIN AT ALL TIMES.
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 CUTTING BOARD AT THE PIZZA SERVICE COUNTER WITH DEEP SCORING, NO LONGER ABLE TO BE EFFECTIVELY CLEANED AND SANITIZED. INSTRUCTED TO RESURFACE CUTTING SURFACE TO ALLOW FOR EFFECTIVE CLEANING AND SANITIZATION OR REPLACE AND MAINTAIN FREE FREOM DEEP SCORING.
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, Mar 10, 2026 · Original Source
Complaint
Jan 8, 2026
Pass
2 recorded violations
notedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED SHRIMP AND FROZEN TCS FRUIT STORED THAWING IN CONTAINER AT ROOM TEMPERATURE IN THE REAR SEAFOOD PREPARATION AREA/PRODUCE PREPARATION AREA. INSTRUCTED TO THAW SHRIMP AND OTHER TCS FOOD ITEMS USING APPROVED THAWING METHODS SUCH AS UNDER RUNNING WATER AT 70.0F OR LESS AND MAINTAIN.
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 CUTTING BOARD AT THE PIZZA SERVICE COUNTER WITH DEEP SCORING, NO LONGER ABLE TO BE EFFECTIVELY CLEANED AND SANITIZED. INSTRUCTED TO RESURFACE CUTTING SURFACE TO ALLOW FOR EFFECTIVE CLEANING AND SANITIZATION OR REPLACE AND MAINTAIN FREE FREOM DEEP SCORING.
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, Jan 8, 2026 · Original Source
Short Form Complaint
Dec 12, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Dec 12, 2025 · Original Source
Short Form Complaint
Dec 8, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Dec 8, 2025 · Original Source
Short Form Complaint
Aug 28, 2025
Pass
2 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
FOUND HAND SINK WITH NO HANDWASHING SIGNAGE AT MEAT PREPARATION AREAS.MUST PROVIDE.
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.
FOUND EXTERIOR OF DISHMACHINE NOT CLEAN.MUST CLEAN.
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 28, 2025 · Original Source
Complaint
Jul 15, 2025
Pass
2 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
FOUND HAND SINK WITH NO HANDWASHING SIGNAGE AT MEAT PREPARATION AREAS.MUST PROVIDE.
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.
FOUND EXTERIOR OF DISHMACHINE NOT CLEAN.MUST CLEAN.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
Brooms hung too close to food containers at sushi station prep area, instructed to keep away.
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.
Official record from Chicago Department of Public Health, Jan 30, 2025 · Original Source
Complaint
Jan 10, 2024
Pass
2 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
Slow drainage at Hand wash sink for the deli station, Instructed to repair plumbing 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.