RestaurantLicence 1545884

Eastside Sharks, INC.

100 E 79th St, Chicago 60619

Latest verdictConditionalApr 9, 2026 · 6 months ago

Inspections29since Apr 19, 2011

Fail rate13.8%4 of 29 verdictscitywide 22.4% · below average

City risk ratingHigh riskWhat this kind of business could do if it went wrong — not a grade it earned.

Read the pairs, not the count. A failure is normally followed within days by a re-inspection, and that re-inspection is a second row here. On the timeline below they sit almost on top of each other — one bad day, two marks.

The whole record

Pass55%
Conditional31%
Fail14%

29 inspections from 2011 to 2026 · hover a mark

20112013201520172019202120232025

ConditionalApr 9, 2026ComplaintRisk 1 (High)
1. 22
  Proper cold holding temperatures
  Observed improper internal temperatures of the following time/temperature control for safety foods fried chicken 71.4 stored in container at on rack across from cooksline. Person in charge informed inspector chicken is par cooked. Instructed to properly store par cooked foods in refrigerator until used or properly hot hold cooked foods. Manager discarded and denatured approx. 10 lbs of products worth $15. Priority violation #7-38-005. Citation issued.
2. 57
  All food employees have food handler training
  Observed no proof of training for all food handlers. Instructed to provide and maintain records at all times.
3. 62
  Compliance with clean indoor air ordinance
  Observed evidence of smoking inside facility. Noted bottle with cigarette butts and ashes in dishroom handwash sink. Instructed person in charge to discontinue smoking inside facility due to direct violation of the clean indoor air ordinance. Citation issued 7-32-020 (c)
PassAug 22, 2025CanvassRisk 1 (High)
1. 37
  Food properly labeled; original container
  Observed bulk containers not labeled in prep and storage areas. Instructed manager to label all bulk containers with common name of food.
2. 39
  Contamination prevented during food preparation, storage & display
  Observed food items stored inside furnace room. Instructed manager to remove all food items from furnace room to prevent contamination.
3. 39
  Contamination prevented during food preparation, storage & display
  Observed food items not covered in cooler and storage areas. Observed food items stored on floor in prep and walk-in cooler/freezer areas. Instructed manager to cover and elevate all food items to prevent contamination.
4. 40
  Personal cleanliness
  Observed food handler not wearing hair restraint. All food handlers must wear effective hair restraints.
5. 49
  Non-food/food contact surfaces clean
  Observed food debris and grease buildup on interior and exterior surfaces of coolers, freezers, prep tables, fryers, grill, holding units and shelving units. Instructed manager to clean and maintain.
6. 51
  Plumbing installed; proper backflow devices
  Observed leaking faucet on 3-compartment sink. Instructed manager to repair and maintain.
7. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  Observed no covered receptacle in washroom. Instructed manager to provide covered receptacle in washroom and maintain.
8. 55
  Physical facilities installed, maintained & clean
  Observed food debris and grease buildup on floor under all equipment, along walls and in all corners in prep and storage areas. Instructed manager to clean and maintain.
PassMay 30, 2024ComplaintRisk 1 (High)
1. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed the gasket at the freezer door in the front prep area loose; instructed to reattach or replace gasket.
2. 49
  Non-food/food contact surfaces clean
  Instructed to clean and maintain the following: interior bottom of fryers to remove grease and shelves inside of the walk-in cooler and walk-in freezer.
3. 55
  Physical facilities installed, maintained & clean
  Instructed to clean the walls around and behind all kitchen and cooking equipment where needed to remove splatter and dirt. Instructed to clean the floors under around and behind all kitchen and cooking equipment, sinks, walk-in cooler, walk-in freezer and in the furnace room.
4. 56
  Adequate ventilation & lighting; designated areas used
  The vents in the hooded system above the fryers are greasy; instructed to clean.
5. 57
  All food employees have food handler training
  Instructed that all food handlers must obtain the required food handler training.
6. 58
  Allergen training as required
  Observed an expired food allergen training certificate; instructed manager to obtain a valid food allergen training certficate.
PassMay 1, 2023Canvass Re-InspectionRisk 1 (High)
1. 35
  Approved thawing methods used
  3-501.13 observed improper thawing methods used for thawing tcs foods (chicken gizzards). The chicken gizzards were stored at room temperature to thaw, which is not an approved method of thawing. Instructed to use an approved way of thawing tcs foods.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-201.11 observed a freezer unit at the front prep area with a damaged rubber gasket. Instructed to repair and maintain.
3. 55
  Physical facilities installed, maintained & clean
  6-501.114 observed broken down cardboard boxes on the floor at the three compartment sink and inside the walk-in cooler. Also, the cardboard boxes has been stored on top of the walk-in cooler and on the side of the hotwater tank at the rear of the facility. Instructed to remove all cardboard boxes and maintain.
FailApr 21, 2023Canvass Re-InspectionRisk 1 (High)
1. 2
  City of Chicago food service sanitation certificate
  Observed no city of Chicago certified food manager on site during the inspection while the time/temperature control for safety foods (chicken) has been prepared and served. Instructed a city of Chicago certified food manager must be on site at all times while foods are being prepared and served. Priority foundation violation 7-38-012, citation issued
2. 35
  Approved thawing methods used
  3-501.13 observed improper thawing methods used for thawing tcs foods (chicken gizzards). The chicken gizzards were stored at room temperature to thaw, which is not an approved method of thawing. Instructed to use an approved way of thawing tcs foods.
3. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-201.11 observed a freezer unit at the front prep area with a damaged rubber gasket. Instructed to repair and maintain.
4. 55
  Physical facilities installed, maintained & clean
  6-501.114 observed broken down cardboard boxes on the floor at the three compartment sink and inside the walk-in cooler. Also, the cardboard boxes has been stored on top of the walk-in cooler and on the side of the hotwater tank at the rear of the facility. Instructed to remove all cardboard boxes and maintain.
5. 60
  Previous core violation corrected
  Previous core violations not corrected from 02/24/2023, report #2571718 #40 observed the cook without proper hair restraint. Must provide and maintain. #49 must detail clean the interior of the prep coolers & freezer. Also clean the rubber gasket around the prep cooler doors to remove debris. #51 observed the 3 comp sink faucet neck and sprayer with leaks. Must repair and maintain. #55 floors need cleaning along the wall base and in corners to remove spills, debris and/or grease. Priority foundation:7-42-090, citation issued
ConditionalFeb 24, 2023ComplaintRisk 1 (High)
1. 22
  Proper cold holding temperatures
  Observed improper cold holding temperatures of tcs foods such as raw hamburger meat (45.6f), sliced tomatoes (47.1f), shredded cheese (47.5f). Manager discarded product. Must have cold holding foods at 41.0f or below.appx.10 lbs.$60. Priority 7-38-005, citation issued
2. 33
  Proper cooling methods used; adequate equipment for temperature control
  Observed improper temperature of refrigerator at 51.0f with tcs foods stored inside for human consumption. A held for inspection tag has beed placed on the unit. Once repaired, fax or email to cdph. Must have cold holding foods at 41.0f or below. Priority 7-38-005, citation issued
3. 35
  Approved thawing methods used
  Observed improper thawing methods used for thawing tcs foods (chicken gizzards). The chicken gizzards were stored at room temperature to thaw, which is not an approved method of thawing. Instructed to use an approved way of thawing tcs foods.
4. 40
  Personal cleanliness
  2-402.11 observed the cook without proper hair restraint. Must provide and maintain.
5. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed a freezer unit at the front prep area with a damaged rubber gasket. Instructed to repair and maintain.
6. 49
  Non-food/food contact surfaces clean
  4-602.13 must detail clean the interior of the prep coolers & freezer. Also clean the rubber gasket around the prep cooler doors to remove debris.
7. 51
  Plumbing installed; proper backflow devices
  5-205.15 observed the 3 comp sink faucet neck and sprayer with leaks. Must repair and maintain.
8. 55
  Physical facilities installed, maintained & clean
  Observed broken down cardboard boxes on the floor at the three compartment sink and inside the walk-in cooler. Also, the cardboard boxes has been stored on top of the walk-in cooler and on the side of the hotwater tank at the rear of the facility. Instructed to remove all cardboard boxes and maintain.
9. 55
  Physical facilities installed, maintained & clean
  6-501.12 floors need cleaning along the wall base and in corners to remove spills, debris and/or grease.
ConditionalDec 22, 2022ComplaintRisk 1 (High)
1. 11
  Food obtained from approved source
  Observed food obtained from a unapproved soured: premises selling home made pickles in a jar. Manager discarded and denatured 48 jar 100lbs at $350. Priorirty citation issued #7-38-005.
2. 40
  Personal cleanliness
  Observed the cook without proper hair restraint. Must provide and maintain.
3. 49
  Non-food/food contact surfaces clean
  Must detail clean the interior of the prep coolers & freezer. Also clean the rubber gasket around the prep cooler doors to remove debris.
4. 51
  Plumbing installed; proper backflow devices
  Observed the 3 comp sink faucet neck and sprayer with leaks. Must repair and maintain.
5. 55
  Physical facilities installed, maintained & clean
  Floors need cleaning along the wall base and in corners to remove spills, debris and/or grease.
PassAug 9, 2021ComplaintRisk 1 (High)
1. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed cardboard on the shelving inside the walk in cooler. Must remove. Shelving must clean smooth and easily cleanable.
2. 49
  Non-food/food contact surfaces clean
  Must defrost and clean the reach in freezers and the walk in freezer. Must detail clean the interior of the prep coolers & freezer. Also clean the rubber gasket around the prep cooler doors to remove debris.
3. 55
  Physical facilities installed, maintained & clean
  Floors need cleaning inside the walk in cooler & freezer to remove spill and debris.
PassJun 3, 2021Short Form ComplaintRisk 1 (High)
1. 55
  Physical facilities installed, maintained & clean
  Floors need cleaning through out especially along the wall base and around the cooking to remove debris,spill and/or grease.
PassFeb 23, 2021ComplaintRisk 1 (High)
1. 37
  Food properly labeled; original container
  Observed coleslaw packaged and prepared on site not labeled. Instructed to install proper labels on packaging to include name of food item and ingredients.
2. 40
  Personal cleanliness
  Instructed manager to provide and maintain hair restraints for food handlers in the prep area at all times.
3. 51
  Plumbing installed; proper backflow devices
  Observed the faucet at the 3 comp sink in poor repair. Must repair and maintain the leak at the neck of the faucet.
4. 55
  Physical facilities installed, maintained & clean
  Floors need cleaning through out especially along the wall base and around the cooking to remove debris,spill and/or grease.
PassNov 24, 2020Short Form ComplaintRisk 1 (High)
1. 37
  Food properly labeled; original container
  3-602.11(a; b:1-4,6,7; c; d) observed coleslaw packaged and prepared on site not labeled. Instructed to install proper labels on packaging to include name of food item and ingredients.
2. 39
  Contamination prevented during food preparation, storage & display
  3-305.11 observed food containers stored on the floor in the walk-in freezer. Instructed manager to properly store and protect food items from contamination while stored by elevating at least 6 inches from the floor on raised shelving units.
3. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-501.11 observed prep cooler door gasket in poor repair. Instructed manager to repair/replace and maintain.
PassOct 21, 2020Complaint Re-InspectionRisk 1 (High)
1. 37
  Food properly labeled; original container
  3-602.11(a; b:1-4,6,7; c; d) observed coleslaw packaged and prepared on site not labeled. Instructed to install proper labels on packaging to include name of food item and ingredients.
2. 39
  Contamination prevented during food preparation, storage & display
  3-305.11 observed food containers stored on the floor in the walk-in freezer. Instructed manager to properly store and protect food items from contamination while stored by elevating at least 6 inches from the floor on raised shelving units.
3. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-501.11 observed prep cooler door gasket in poor repair. Instructed manager to repair/replace and maintain.
4. 49
  Non-food/food contact surfaces clean
  4-602.13 observed food debris on interior surfaces of coolers. Instructed manger to clean and maintain.
ConditionalSep 18, 2020Short Form ComplaintRisk 1 (High)
1. 22
  Proper cold holding temperatures
  Observed raw chicken 49.8f-50f and raw fish 48f stored at improper temperature in prep cooler. Instructed manager to discard approximately 100lbs and $1000 of chicken and fish. All cold tcs food must maintain 41f or below during storage, preparation, display and service. Priority citation issued 7-38-005
2. 33
  Proper cooling methods used; adequate equipment for temperature control
  Observed prep cooler not maintaining proper temperature 48.4f. Cooler is tagged held for inspection and must not be used until reinspected by Chicago department of health. Priority citation issued 7-38-005
3. 37
  Food properly labeled; original container
  Observed coleslaw packaged and prepared on site not labeled. Instructed to install proper labels on packaging to include name of food item and ingredients.
4. 39
  Contamination prevented during food preparation, storage & display
  Observed food containers stored on the floor in the walk-in freezer. Instructed manager to properly store and protect food items from contamination while stored by elevating at least 6 inches from the floor on raised shelving units.
5. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed prep cooler door gasket in poor repair. Instructed manager to repair/replace and maintain.
6. 49
  Non-food/food contact surfaces clean
  Observed food debris on interior surfaces of coolers. Instructed manger to clean and maintain.
PassMay 15, 2020Canvass Re-InspectionRisk 1 (High)
1. 37
  Food properly labeled; original container
  3-602.11(a; b:1-4,6,7; c; d) observed coleslaw packaged and prepared on site not labeled. Instructed to install proper labels on packaging to include name of food item and ingredients.
2. 39
  Contamination prevented during food preparation, storage & display
  3-307.11 observed food containers stored on the floor in the walk-in freezer. Instructed manager to properly store and protect food items from contamination while stored by elevating at least 6 inches from the floor on raised shelving units.
FailMay 13, 2020Canvass Re-InspectionRisk 1 (High)
1. 1
  Person in charge present, demonstrates knowledge, and performs duties
  No designated person in charge at time of inspection. Certified food manager not on site.
2. 2
  City of Chicago food service sanitation certificate
  Observed facility food handler preparing and handling time and temperature control for safety(tcs) foods (raw fish, chicken, cooked potatoes) without original city of Chicago food service manager and certificate on site. Informed person in charge city of Chicago original food service certificate must remain posted on site and certified manager on site during tcs food prep, cooking, serving and operating hours. Priority foundation violation #7-38-012. No citation issued.
3. 25
  Consumer advisory provided for raw/undercooked food
  Refer to violation #59
4. 37
  Food properly labeled; original container
  3-602.11(a; b:1-4,6,7; c; d) observed coleslaw packaged and prepared on site not labeled. Instructed to install proper labels on packaging to include name of food item and ingredients.
5. 39
  Contamination prevented during food preparation, storage & display
  3-307.11 observed food containers stored on the floor in the walk-in freezer. Instructed manager to properly store and protect food items from contamination while stored by elevating at least 6 inches from the floor on raised shelving units.
6. 55
  Physical facilities installed, maintained & clean
  6-501.12 observed a buildup of dust debris and grime on floor surfaces throughout the facility. Instructed to detail clean, increase cleaning frequency, and maintain at all times.
7. 59
  Previous priority foundation violation corrected
  Observed previous priority foundation violations not corrected within specified time frame on the inspection report dated for 5/6/2020: (25) 3-603.11 - observed no disclosure and reminder on the printed menus and display menu baord for all items that can be ordered raw or undercooked. Instructed to provide a disclosure on the menu for all items (beef burgers) that can be ordered undercooked or raw and add a reminder on the menu that reads: *hamburgers are cooked to order and can be ordered undercooked or raw. Consuming undercooked or raw foods can increase your risk of foodborne illness. (refer to cdph consumer advisory handout on cdph website and copy emailed on 5/6/2020) instructed person in charge via phone that the violations shall now classified as a priority items due to previous noncompliance. Must correct before re-inspection. Priority violation #7-42-090. No citation issued.
FailMay 6, 2020CanvassRisk 1 (High)
1. 25
  Consumer advisory provided for raw/undercooked food
  Observed no disclosure and reminder on the printed menus and display menu baord for all items that can be ordered raw or undercooked. Instructed to provide a disclosure on the menu for all items (beef burgers) that can be ordered undercooked or raw and add a reminder on the menu that reads: *hamburgers are cooked to order and can be ordered undercooked or raw. Consuming undercooked or raw foods can increase your risk of foodborne illness. (refer to cdph consumer advisory handout on cdph website) priority foundation violation #7-38-005. No citation issued.
2. 37
  Food properly labeled; original container
  Observed coleslaw packaged and prepared on site not labeled. Instructed to install proper labels on packaging to include name of food items, net weight, ingredients, business name and address where made and packaged.
3. 39
  Contamination prevented during food preparation, storage & display
  Observed food containers stored on the floor in the walk-in freezer. Instructed manager to properly store and protect food items from contamination while stored by elevating at least 6 inches from the floor on raised shelving units.
4. 55
  Physical facilities installed, maintained & clean
  6-501.12 observed a buildup of dust debris and grime on floor surfaces throughout the facility. Instructed to detail clean, increase cleaning frequency, and maintain at all times.
PassJun 17, 2019Complaint Re-InspectionRisk 1 (High)
1. 25
  Consumer advisory provided for raw/undercooked food
  : instructed to provide consumer advisory with reminder and disclosure for hamburgers that are ( cooked to order). Priority foundation
FailJun 10, 2019ComplaintRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no hand soap at handwashing sink in employee staff washroom. Instructed that handwashing soap must be provided at all times-cos. Priority foundation violation issued 7-38-030(c)
2. 22
  Proper cold holding temperatures
  Observed improper cold temperatures of (tcs) foods inside coolers. Approx (4) 8oz containers of spaghetti at improper temperatures ranging from 45f- 48f. 30 assorted cheesecake slices ranging from 47.0f to 50.0f,approx (3-lbs) and 20- banana pudding/ 2-lbs made with milk at 47.f.instructed that cold (tcs) foods must be maintained at 41f or below. Foods removed and discareded by (pic) at cost approx $ 60.00. Priority violation issued 7-38-005
3. 25
  Consumer advisory provided for raw/undercooked food
  Instructed to provide consumer advisory with reminder and disclosure for hamburgers that are ( cooked to order). Priority foundation
4. 36
  Thermometers provided & accurate
  Observed no food temperature measuring device for taking temperatures of foods. Instructed (pic) to provide. Priority foundation issued 7-38-005.
5. 37
  Food properly labeled; original container
  Foods not in original containers( squirt bottles of oil, mustard mayo, etc) must be labeled with common name.
ConditionalAug 17, 2018ComplaintRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  2-201.11 observed no employee health policy available during inspection. Instructed manager to provide documentation informing employees of their responsibility to report any illness transmissible through food. Priority foundation violation 7-38-012(a)
2. 5
  Procedures for responding to vomiting and diarrheal events
  2-501.11 observed no clean up policy for vomiting or diarrheal events. Instructed manager to provide clean up policy. Priority foundation violation 7-38-005
3. 36
  Thermometers provided & accurate
  4-204.112 observed no thermometer in prep and walk-in coolers, instructed manager to provide thermometers in all coolers.
4. 37
  Food properly labeled; original container
  3-302.12 observed several bulk containers of flour and corn meal not properly labeled. Instructed manager to label all bulk containers.
5. 40
  Personal cleanliness
  2-402.11 observed food handler not wearing hair restraint. All food handlers must wear proper hair restraints.
6. 41
  Wiping cloths: properly used & stored
  3-304.14 observed soiled wash cloths stored on prep tables. Instructed manager to store wash cloths in sanitizing solution between uses.
7. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-101.19 observed cardboard store on shelving units inside walk-in cooler. Instructed manager to remove all cardboard. Shelves must be smooth and easily cleanable. 4-501.11 observed only one stopper for 3-compartment sink. Instructed manager to provide adequate sink stoppers.
8. 49
  Non-food/food contact surfaces clean
  4-602.12 observed syrup spills inside cabinet under flavored ice machine. Instructed manager to clean cabinet and maintain. Observed food debris and spills inside prep coolers. Must clean and maintain all coolers.
9. 55
  Physical facilities installed, maintained & clean
  6-501.12 observed dust buildup on ceiling vents and light shields in prep area. Instructed manager to clean and maintain.
10. 56
  Adequate ventilation & lighting; designated areas used
  6-202.11 observed no light shields in rear dish washing area. Instructed manager to provide light shields or shatterproof bulbs in dish washing area.
PassDec 8, 2017ComplaintRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Instructed to clean the interior bottom of the fryers to remove grease.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Instructed to clean the floor in the furnace room and washroom.
3. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Instructed to organize the furnace room; remove unnecessary items.
PassJul 28, 2016CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Clean interior bottom of deep fryers of grease build-up.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Clean floor under storage rack in front serving area.
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Replace water damaged ceiling tiles at rear.
PassOct 16, 2015Canvass Re-InspectionRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed rust on stroage racks in the rear prep area and in walk-in cooler, also observed broken door gaskets on the 1 door freezer in the front prep area., and remove cardboard throughout the premises and discontinue use. Instructed to clean, repair and maintain same.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed ice build up in reach in freezer, instructed to defrost and maintain.
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed stained ceiling tiles in the front seating area, furnace closet, instructed to repair and/or replace and maintain.
4. 43
  Food (ice) dispensing utensils, wash cloths properly stored
  Observed wash cloths stored improperly. Instructed to store cloths in sanitizer solution while not in use.
5. 45
  Food handler requirements met
  Food handler requirements not met. Infromation provided.
ConditionalOct 14, 2015CanvassRisk 1 (High)
1. 2
  Facilities to maintain proper temperature
  Observed reach in prep cooler with potentially hazardous foods inside at improper temputature, 46.7f. Cooler tagged. Instructed not to use, and to have cooler serviced. Critical violation 7-38-005 (a).
2. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  Observed potentially hazardous foods in the above-mentioned cooler at improper tempuratures ranging from 44.2f to 47.8f. 115 lbs of chicken, valued at $180, and 45 lbs of fish valued at $109. Also 3 lbs of cooked chicken at 76.2f valued at $15, being held on the side of the fryer. Manager volutarilly discarded and denatured food. Instructed to hold cold foods at 40f or below and hot foods at 140f or above. Critical violation 7-38-005(a).
3. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed rust on stroage racks in the rear prep area and in walk-in cooler, also observed broken door gaskets on the 1 door freezer in the front prep area., and remove cardboard throughout the premises and discontinue use. Instructed to clean, repair and maintain same.
4. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed ice build up in reach in freezer, instructed to defrost and maintain.
5. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed stained ceiling tiles in the front seating area, furnace closet, instructed to repair and/or replace and maintain.
6. 43
  Food (ice) dispensing utensils, wash cloths properly stored
  Observed wash cloths stored improperly. Instructed to store cloths in sanitizer solution while not in use.
7. 45
  Food handler requirements met
  Food handler requirements not met. Infromation provided.
PassDec 23, 2014CanvassRisk 1 (High)
1. 30
  Food in original container, properly labeled: customer advisory posted as needed
  Must label bulk food containers in rear storage closet
2. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Remove rust from grease trap at the 3 compartment sink in rear pf premises and remove rust from metal shelves in rear of premises
3. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Clean bottom compartments of deep fryers,has accumlation of grease build-up,instructed to clean and maintain equipment
4. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Clean floores in rear and prep[ area behind cooking equipment,along wall base and corners
5. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Clean the vents throughout premises of dust buikld-up and replace stained ceiling tiles in storage closet in rear of premises where hot water tank is stored
6. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  Must provide thermometers inside the prep coolers at front prep area and inside the walk-in cooler in rear of premises,the thermometer on the outside of cooler is broken,must provide thermometers
7. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Remove clutter from storage closet where the hot water tank is stored,to prevent rodent harborage
ConditionalJul 10, 2013Corrective ActionRisk 1 (High)
ConditionalJun 27, 2013CanvassRisk 1 (High)
1. 2
  Facilities to maintain proper temperature
  3-door reach-in cooler in front food prep area found at improper temperature, air temperature recorded at 45.9-46.0f. Instructed to remove all products found at improper temperatures, and have unit serviced. Citation issued-critical 7038-005(a). Thermostat adjusted, unit now within acceptable temperature range.
2. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  Seasoned chicken-47.6f, shrimp-47.8f, shrimp-48.9f, pre-cooked chicken-45.1f-voluntarilydiscarded all products found at improper temperatures. Citation issued-serious 7-38-005(a).
3. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Paint rusty exterior of grease trap. Paint or replace all rusty storage racks.
4. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Clean the following: exteriors of all bulk storage containers, storage racks(including legs and wheels), cabinet ineriors of deep fryers, hood, filters and all attached equipment above cooking equipment
5. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Detail clean floors throughout along all wall bases, in corners, underneath and behind all heavy equipment.
6. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Clean dusty ceiling vents, all unclean light shields, and walls where needed in rear.
7. 37
  Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
  Repair or replace mechanical ventilation in washroom.
8. 42
  Appropriate method of handling of food (ice) hair restraints and clean apparel worn
  All food handlers, which includes prepping open foods, must wear hair restraints.
ConditionalDec 26, 2012Short Form ComplaintRisk 1 (High)
1. 21
  * certified food manager on site when potentially hazardous foods are prepared and served
  No city of Chicago foodservice manager on site while potentially hazardous foods are prepared and served. (chicken & fish) must provide at all times. Serious citation issued 7-38-012
PassJun 28, 2012ComplaintRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Must detail clean the interior and exterior of fryers and remove extreme food debris and grease build up. Must also clean prep tables and interior of coolers.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Must detail clean floors throughout prep and storage areas. Must remove grease and food debris.
3. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Replace burned out light bulb in mop sink closet. Must also replace cracked light shield above front prep area.
4. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Must repair leak at drip pan in walk in cooler.
5. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Must remove clutter in mop sink closet. Store all items 6 inches off the floor.
PassApr 19, 2011ComplaintRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Scrape and repaint or replace rusty shelving racks in rear near 3 compartment sink. Must also seal opening along bottom of rear exit door.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Must detail clean the interior of all fryers and the ventilation hood above the cook line. Must remove all grease and food debris.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Must detail clean floors under cookline. Must replace broken floor tiles and provide baseboard along walls in furnace room.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Must replace worn seal above 3 compartment sink and around washbowl in employee washroom.
5. 37
  Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
  Must provide a self closing device at washroom door.
6. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Repair ventilation in washroom. Must provide a back flow device at mop sink or remove threads. Must provide 3 working stoppers at 3 compartment sink.

Fails sit above the line, passes below. Every inspection the city has published for this licence.

On the street

Apple Maps street-level imagery. Click to look around the block.

What it gets cited for

5513×
Physical facilities installed, maintained & clean
3712×
Food properly labeled; original container
3310×
Proper cooling methods used; adequate equipment for temperature control
479×
Food & non-food contact surfaces cleanable, properly designed, constructed & used
359×
Approved thawing methods used
398×
Contamination prevented during food preparation, storage & display
498×
Non-food/food contact surfaces clean
406×
Personal cleanliness

Counted across every inspection on record here. A code that keeps coming back is the more telling signal.

Source

Published by the Chicago Department of Public Health as Food Inspections, updated weekly. This page shows every row the city holds under licence 1545884 — a business that changed hands may carry history from its predecessor.