More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Complaint
Feb 24, 2026
Pass
7 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
BULK FOOD MUST BE LABELED WITH THE PRODUCT COMMON 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.
NOTED THE REAR EXIT DOOR WITH AN OPEN 1 INCH GAP ON THE BOTTOM THRESHOLD. INSTRUCTED TO PROVIDE A TIGHT FITTING SEAL ON THE DOOR.
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 CARDBOARD AS LINER INSIDE THE WAFFLE FRY BOX FREEZER.
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 PILED WOODEN 2X4"S ON THE REAR PATIO GARBAGE AREA. INSTRUCTED TO REMOVE TO PREVENT PEST HARBORING.
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.
FLOORS UNDER THE DISH MACHINE, THREE COMPARTMENT SINK, WALK-IN FREEZER WITH DIRT AND DEBRIS. MANAGER CLEANED DURING THE INSPECTION.
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.
NO CURRENT VALID CERTIFICATES FOR SEVERAL FOOD HANDLERS. INSTRUCTED TO PROVIDE.
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, Feb 24, 2026 · Original Source
Canvass
Sep 30, 2025
Pass w/ Conditions
1 recorded violation
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED ESTABLISHMENT PROVIDING FOOD FROM THEIR KITCHEN FOR LIVE DOGS ON THEIR WEBSITE. FOOD SUCH AS CHICKEN BREAST, CARROTS, HAMBURGER PATTY AND WHIPPED CREAM. INSTRUCTED TO REMOVE DOG MENU FROM WEBSITE. INSTRUCTED STAFF CANNOT PREPARE OR SERVE FOOD TO LIVE ANIMALS. PRIORITY FOUNDATION VIOLATION. 7-40-060. OPERATOR REMOVED DOG MENU FROM WEBSITE DURING INSPECTION.
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.
Official record from Chicago Department of Public Health, Sep 30, 2025 · Original Source
License
Sep 30, 2025
Pass w/ Conditions
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 30, 2025 · Original Source
Canvass Re-Inspection
Sep 25, 2024
Pass
6 recorded violations
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
3-302.12//NOTED WET AND DRY BULK INGREDIENTS AT COOKS LINE AND PREP STATION WITHOUT LABELS. INSTRUCTED TO PROVIDE LABELS OF COMMON NAME AND MAINTAIN.
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.
3-304.14//NOTED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS IN KITCHEN. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD.
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.
5-501.116//NOTED TOP OF GREASE RECEPTACLE AND THE GROUND UNDERNEATH ALL RECEPTACLES IN NEED OF CLEANING. INSTRUCTED TO CLEAN, SANITIZE 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.
6-201.11//NOTED FLOORS IN DISHROOM, IN KITCHEN AT COOKS LINE AND IN DRY STORAGE/ ICE MACHINE ROOM NOT CLEAN. INSTRUCTED TO DEEP CLEAN, SANITIZE 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.
2-102.13//NOTED NO PROOF OF ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.
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.
4-601.11(C)//NOTED COMPARTMENTS UNDER ALL KITCHEN FRYERS WITH EXCESSIVE GREASE BUILD UP. INSTRUCTED TO DEEP CLEAN, SANITIZE 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, Sep 25, 2024 · Original Source
Canvass
Sep 17, 2024
Fail
11 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED HANDSINK AT BAR AND IN DISHROOM NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT ALL HANDSINKS 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 KITCHEN ICE MACHINE WITH A BUILD-UP OF BLACK AND PINK SLIME SUBSTANCE, DRIPPING ONTO ICE CUBES STORED AT BELOW ICE BIN. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005.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.
NOTED WET AND DRY BULK INGREDIENTS AT COOKS LINE AND PREP STATION WITHOUT LABELS. INSTRUCTED TO PROVIDE LABELS OF COMMON NAME AND MAINTAIN.
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.
NOTED COMPARTMENTS UNDER ALL KITCHEN FRYERS WITH EXCESSIVE GREASE BUILD UP. INSTRUCTED TO DEEP CLEAN, SANITIZE 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.
NOTED FLOORS IN DISHROOM, IN KITCHEN AT COOKS LINE AND IN DRY STORAGE/ ICE MACHINE ROOM NOT CLEAN. INSTRUCTED TO DEEP CLEAN, SANITIZE 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.
NOTED TWO DEAD MOSQUITOS ON ROTTING TOMATOES IN FOOD STORAGE CONTAINER AT COOKS LINE COLD-HOLDING UNIT. PERSON IN CHARGE DISCARDED AND DENATURED PRODUCT. PRIORITY VIOLATION 7-40-050(A) CITATION ISSUED
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 IMPROPER INTERNAL TEMPERATURE OF TCS FOODS SLICED CHEESE 44.0 F, SLICED TOMATOES 48.8 F, SHREDDED LETTUCE 48.7 F, MAYO 48 F, COOKED PASTA 56.9, IN COOKS LINE COLD-HOLDING UNIT AND COOKED SHREDDED CHICKEN AT 53.3 IN WALK-IN COOLER. AT APPROXIMATELY 10 LBS VALUED $500 DISCARDED AND DENATURED BY THE PERSON IN CHARGE. 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.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
OBSERVED NO DISCLOSURE AND REMINDER ON THE DIGITAL MENUS POSTED AT ALL TABLES FOR ALL ANIMAL FOOD PRODUCTS THAT CAN BE ORDERED RAW OR UNDERCOOKED. INSTRUCTED TO PROVIDE A DISCLOSURE ON THE MENU FOR ALL ITEMS (EGGS ANY STYLE, STEAK, BEEF BURGERS, ETC.) THAT CAN BE ORDERED UNDERCOOKED OR RAW AND ADD A REMINDER ON THE MENU THAT READS: THESE ITEMS CAN BE ORDERED UNDERCOOKED OR RAW. CONSUMING UNDERCOOKED OR RAW FOODS CAN INCREASE YOUR RISK OF FOODBORNE ILLNESS. (REFER TO CDPH CONSUMER ADVISORY HANDOUT) PRIORITY FOUNDATION VIOLATION #7-38-005. NO 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 WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS IN KITCHEN. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD.
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 TOP OF GREASE RECEPTACLE AND THE GROUND UNDERNEATH ALL RECEPTACLES IN NEED OF CLEANING. INSTRUCTED TO CLEAN, SANITIZE 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.
NOTED NO PROOF OF ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.
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.