More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Canvass
Jan 26, 2026
Pass
2 recorded violations
notedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED HANDWASHING SINK AT THE FAR END OF THE MAIN COOK LINE TO BE IN POOR REPAIR, UNABLE TO TURN OFF WATER COMPLETELY WHEN NOT IN USE, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE HANDWASHING SINK FAUCET OR PLUMBING TO ALLOW WATER SUPPLY TO BE TURNED OFF WHEN NOT IN USE AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD 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 CEILING VENTILATION FAN AND ADJACENT CEILING TILES ABOVE THE WAREWASHING AREA TO BE HEAVILY SOILED WITH DUST DEBRIS. INSTRUCTED TO CLEAN MECHANICAL VENTILATION, CEILING TILES, AND OTHER PHYSICAL FACILITIES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DUST DEBRIS AND OTHER SOILS 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, Jan 26, 2026 · Original Source
Canvass
Apr 7, 2025
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
Copper pipe installed on floor directly at coffee station, Instructed to elevate line off floor for better cleaning.
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, Apr 7, 2025 · Original Source
Complaint Re-Inspection
Jul 18, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 18, 2024 · Original Source
Complaint
Jul 8, 2024
Fail
2 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED MINIMUM HOT WATER TEMPERATURE FOR HANDWASHING SINKS AT THE START OF COOKLINE AND IN THE CAFE STATION WITH MINIMUM HOT WATER TEMPERATURES BETWEEN 78.6F-85.8F. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F AT ALL HANDWASHING SINKS. PRIORITY 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED DISH RACKS STORED ON THE FLOOR IN THE DISHWASHING AREA. INSTRUCTED TO REMOVE DISH RACKS FROM THE FLOOR AND PLACE THEM AT LEAST SIX INCHES OFF THE FLOOR TO PROTECT FROM 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.
Official record from Chicago Department of Public Health, Jul 8, 2024 · Original Source
Canvass
Jan 30, 2024
Pass w/ Conditions
6 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
Low temp dish washing machine not sanitizing at final rinse, 0ppm obtained at Cl test strips, no sanitizer chemical provided to machine while machine was being used. Instructed manager to provide proper sanitizer concertation at final rinse. Priority violation 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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
Employees clothing stored on utensils shelf, instructed to keep away.
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.
Heavy dust build-up noted at walk-in fan covers, 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.
No splash guard at front hand wash sink, adjacent to prep table. Instructed to install.
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 HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
Leaky drain pipe under dish room hand wash sink, faucet in poor repair at same sink, unable to shut off water completely. Instructed manager 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.
Grease and food debris noted behind food equipment at the main cook line, 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.