4-501.12 : OBSERVED SEVERAL WORN AND PITTED CUTTING BOARDS MUST REPAIR OR REPLACE TO BE IN GOOD REPAIR.
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.
4-601.11(B) : MUST CLEAN EXCESSIVE FOOD DEBRIS BUILD UP FROM ALL COOKING EQUIPMENT,PREP TABLES,COOLERS,SHELVING UNITS IN WALK IN COOLERS,DISH RACKS.
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.
6-501.13 : MUST REMOVE CARDBOARD LINED ON FLOORS IN WALK IN COOLER AND DISH WASHING AREA TO BE SMOOTH AND EASILY CLEANABLE.MUST CLEAN FLOOR DRAINS WHERE NEEDED.
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
: 6-202.11 : MUST REPLACE BURNTOUT LIGHT IN DISH WASHING AREA TO BE GOOD REPAIR.
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 24, 2026 · Original Source
Complaint
Jun 17, 2026
Fail
7 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED LOW TEMPERATURE DISH MACHINE IN BAR AREA SANITIZING AT 0.0 PPM'S.A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT.ONCE REPAIRED EMAIL:FOOD@CITYOFCHICAGO.ORG.(PRIORITY FOUNDATION 7-38-025)
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 EVIDENCE OF APPX.40 OR MORE LIVE SMALL FLIES ON WALLS AND CEILINGS IN REAR PREP,DISH WASHING AREAS,MOPSINK AREA,REAR SODA CADDY AREA,REAR HALLWAY,OUTSIDE OF TOILET ROOMS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 6/17/26.(PRIORITY FOUNDATION 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
MUST ELEVATE BOXED FROZEN FOOD ITEMS FROM FLOOR IN WALK IN FREEZER TO PREVENT CONTAMINATION.
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.
4-501.12 : OBSERVED SEVERAL WORN AND PITTED CUTTING BOARDS MUST REPAIR OR REPLACE TO BE IN GOOD REPAIR.
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.
4-601.11(B) : MUST CLEAN EXCESSIVE FOOD DEBRIS BUILD UP FROM ALL COOKING EQUIPMENT,PREP TABLES,COOLERS,SHELVING UNITS IN WALK IN COOLERS,DISH RACKS.
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 REPAIR OR REPLACE HOLE IN WALL IN REAR HALLWAY OUTSIDE OF PAPER GOOD STORAGE AREA,LOOSE FLOOR PANEL AT ENTRY TO FOOD WALK IN 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
MUST REPLACE BURNTOUT LIGHT IN DISH WASHING AREA TO BE GOOD REPAIR.
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 17, 2026 · Original Source
Complaint Re-Inspection
May 5, 2026
Pass
5 recorded violations
notedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
6-501.14 : MUST CLEAN DEBRIS BUILD UP ON FILTERS& HOOD 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-307.11 : MUST PROVIDE A SPLASH GUARD IN BETWEEN DUMP SINK AND HAND SINK IN BAR AREA TO PREVENT CROSS CONTAMINATION.
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.
4-501.12 : OBSERVED SEVERAL WORN AND PITTED CUTTING BOARDS MUST REPAIR OR REPLACE TO BE IN GOOD REPAIR.
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.
4-601.11(B) : MUST CLEAN EXCESSIVE FOOD DEBRIS BUILD UP FROM ALL COOKING EQUIPMENT,PREP TABLES,COOLERS,SHELVING UNITS IN WALK IN COOLER.,DISH RACKS.
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.
6-201.13 : MUST REPAIR OR REPLACE MISSING CEILING TILES OVER REAR PREP AREA PREP TABLES TO PREVENT CONTAMINATION.
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, May 5, 2026 · Original Source
Complaint
Apr 28, 2026
Fail
13 recorded violations
notedCode 1Permits, training, and postings
Official wording
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Inspector’s notes
PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
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 CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CHICKEN,FISH,HOT LINKS,ETC)MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 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
OBSERVED NO HAND DRYING DEVICES AT HAND SINK IN MAIN KITCHEN HAND SINK PAPER TOWELS WERE PROVIDED DURING INSPECTION.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)(COS)
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 IMPROPER TEMPERATURES OF TCS COOKED FOODS SUCH AS 10LBS. HOT LINKS-122.0F-123.4F.10LBS. QUARTERED CHICKEN-113.4F-128.7F.1.5LBS. MACARONI & CHEESE-88.0F.IN HOT HOLDING DRAWER.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX.21.5LBS$77.(PRIORITY 7-38-005)(CITATION ISSUED)(COS)
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 IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 1LB. COLE SLAW-73.6F ON PREP TABLE.4LBS. PERCH-49.2F.3LBS. CHICKEN TENDERS-51.8F.INSIDE OF REACH IN COOLER #1.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.8LBS.$20(PRIORITY 7-38-005)(COS)(CONSOLIDATED 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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED IMPROPER TEMPERATURE OF 3- DRAWER HOT HOLDING UNIT AT 131.0F AND REACH IN COOLER #1 AT 58.4F WITH TCS FOODS STORED INSIDE.A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNITS.MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW AND HOT HOLDING UNIT AT 135.0F OR ABOVE. MUST REPAIR OR REPLACE.EMAIL:FOOD@CITYOFCHICAGO.ORG WHEN READY.(PRIORITY 7-38-005)(COS)(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 EVIDENCE OF APPX. 30 OR MORE LIVE SMALL FLIES ON WALLS AND CEILING IN DISH WASHING AREA, REAR PREP AREA AND MOPSINK AREA. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 4/28/26.(PRIORITY FOUNDATION 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
MUST PROVIDE A SPLASH GUARD IN BETWEEN DUMP SINK AND HAND SINK IN BAR AREA TO PREVENT CROSS CONTAMINATION.
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 SEVERAL WORN AND PITTED CUTTING BOARDS MUST REPAIR OR REPLACE TO BE IN GOOD REPAIR.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM'S AT LOW TEMPERATURE DISH MACHINE IN BAR AREA MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 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.
MUST CLEAN EXCESSIVE FOOD DEBRIS BUILD UP FROM ALL COOKING EQUIPMENT,PREP TABLES,COOLERS,SHELVING UNITS IN WALK IN COOLER.,DISH RACKS.
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 REPAIR OR REPLACE MISSING CEILING TILES OVER REAR PREP AREA PREP TABLES TO PREVENT CONTAMINATION.
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
MUST CLEAN DEBRIS BUILD UP ON FILTERS& HOOD 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.
Official record from Chicago Department of Public Health, Apr 28, 2026 · Original Source
Complaint
Apr 14, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Apr 14, 2025 · Original Source
Canvass
Dec 18, 2024
Pass
6 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
MUST PROVIDE HANDWASHING SIGNAGE AT THE HANDWASHING SINKS IN THE PREP/DISHWASHING AREAS AND IN THE RESTROOMS.
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.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED CONDENSATION AND THE METHOD OF COOLING ELBOW NOODLES TO BE INADEQUATE. MUST LEAVE FOOD UNCOVERED TO COOL PROPERLY DURING COOLING PROCESS.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED RAW SHRIMP IN THE REACH-IN COOLER AT THE END OF COOKLINE STORED DIRECTLY IN CONTACT WITH ICE CUBES. INSTRUCTED MANAGEMENT NOT STORE FOOD ITEMS DIRECTLY IN CONTACT WITH ICE.
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 DUST ACCUMULATION ON THE FAN GUARDS IN THE WALK-IN COOLER. INSTRUCTED TO CLEAN 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 NO RUNNING WATER WHEN COLD WATER KNOB IS TURNED ON AT HANDWASHING SINK IN THE DISHWASHING AREA. INSTRUCTED TO PROVIDE. ALSO OBSERVED LOOSE FAUCET AT THE THREE COMPARTMENT SINK IN THE BAR AREA. INSTRUCTED TO REPAIR.
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 WET MOPS STORED IN DIFFERENT AREAS OF THE KITCHEN. MUST HANG MOPS TO ALLOW TO DRY WHEN NOT IN USE.
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.