ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspections
License Re-Inspection
Oct 28, 2025
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-201.16OBSERVED CHIPPED / PEELING PAINT AT HANDSINK IN INFANTS 0-10 MONTHS, IN INFANTS ROOM 10 MONTHS -15 MONTHS AND STAFF TOILET ROOM. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
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, Oct 28, 2025 · Original Source
License
Oct 21, 2025
Fail
5 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED FACILITY WITHOUT A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ONSITE FOR FOOD EMPLOYEES. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE POSTED ALONG WITH THE CERTIFIED MANAGER ON SITE WHEN TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE STORED. 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 THE FOLLOWING FOOD NOT MEETING REQUIRE TEMPERATURE OF 135F DEGREES OR ABOVE IN THE OVEN OF STOVE IN PREP AREA GROUND BEEF FOUND AT 127.5F, PIC WAS WITHIN TIME TO REHEAT GROUND BEEF VERIFIED WITH COOK TIME TEMP LOG. BEEF WAS RE-HEATED TO 165F. 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
NO HOT HOLDING EQUIPMENT ON PREMISES FOR HOLDING HOT FOODS THAT WILL BE COOKED ON SITE DAILY; MUST PROVIDE. PRIORITY VIOLATION 7-38-005.
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 OUTSIDE DUMPSTER WITH LIDS NOT CLOSED DUE TO TRASH OVERFLOWING. INSTRUCTED TO CORRECT AND MAINTAIN TO ENSURE TIGHT FITTING LIDS. PRIORITY FOUNDATION VIOLATION #7-38-020(B). CITATION ISSUED.
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.
OBSERVED CHIPPED / PEELING PAINT AT HANDSINK IN INFANTS 0-10 MONTHS, IN INFANTS ROOM 10 MONTHS -15 MONTHS AND STAFF TOILET ROOM. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
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, Oct 21, 2025 · Original Source
Canvass
Apr 2, 2024
Pass
1 recorded violation
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
FOUND BULK FOOD NOT LABELED.(FLOUR,SUGAR,ETC.)MUST LABEL.
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.