ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Complaint
Jul 24, 2026
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS AND FLOOR DRAINS AT THE DISH WASHING AREA AND THE SEAFOOD/MEAT 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.
Official record from Chicago Department of Public Health, Jul 24, 2026 · Original Source
Complaint
Jun 9, 2026
Pass w/ Conditions
4 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS (RICE, CHICKEN SOUPS ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED). PRIORITY FOUNDATION VIOLATION 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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NOTED NO PAPER TOWELS AT HAND WASHING SINKS OF MAIN PREP KITCHEN AND FRONT BAKERY PREP AREA. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. 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.
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS AND FLOOR DRAINS AT ALL FOOD PREP AREA AND FLOORS THROUGHOUT THE SPECIALTY 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT OF THE PIZZA STATION. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
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.
Official record from Chicago Department of Public Health, Jun 9, 2026 · Original Source
Complaint
Oct 30, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 30, 2025 · Original Source
Canvass
Jun 11, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jun 11, 2025 · Original Source
Complaint
Sep 11, 2024
Pass w/ Conditions
5 recorded violations
notedCode 20Food temperature
Official wording
PROPER COOLING TIME AND TEMPERATURE
Inspector’s notes
OBSERVED AT 10:40 AM IMPROPER COOLING METHOD OF APPROXIMATELY 23 LBS COOKED PULLED CHICKEN NOTED AT 50.3F IN A LARGE COVERED PLASTIC CONTAINER STORED ON THE TOP SHELVING INSIDE THE WALK-IN COOLER. PREP DATE NOTED TODAY'S DATE. OPERATION PREP TEMPERATURE LOGS NOTED THE CHICKEN WAS PULLED AT 8AM @ 178F THEN LOGGED AGAIN AT 10 AM @ 38F. REVIEWED PROPER COOLING PROCEDURES OF USING SHALLOW, UNCOVERED CONTAINERS DURING THE COOLING PROCESS. FACILITY HAS A QUICK CHILL MACHINE ON SITE AND WAS USED FOR CORRECTIVE ACTION TO PROPERLY COOL THE CHICKEN. ALSO REVIEWED COOLING TIMES AND TEMPERATURES. 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 IN USE TONGS IMPROPERLY STORED IN THE DELI PREP AREA DIRECTLY NEXT TO AND HANGING OVER THE SPLASH GUARD OF THE HAND WASHING SINK. MANAGER REMOVED TO BE WASHED, RINSED AND SANITIZED.
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.
ALL FLOOR DRAINS IN THE CHEESE PREP AREA NOTED DIRTY.----NOTED FOOD SPILLAGE INSIDE THE SMALL DELI COOLER OF THE MAIN KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN 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.