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RestaurantLicence 34224

Eli's Cheesecake

11601 W Touhy Ave, Chicago 60666

Address profile
Latest verdictConditionalAug 25, 2026 · 1 month ago
Inspections16since Sep 3, 2010
Fail rate6.3%1 of 16 verdictscitywide 22.4% · below average
City risk ratingMedium 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

  • Pass75%
  • Conditional19%
  • Fail6%
16 inspections from 2010 to 2026 · hover a mark
20132016201920222025
  1. ConditionalAug 25, 2026CanvassRisk 2 (Medium)
    1. 61

      Summary report displayed and visible to the public

      Observed no summary posted on site. Instructed manager ensure most recent summary report is posted at all times. Priority foundation violation 7-42-010(b)

  2. ConditionalMar 26, 2025CanvassRisk 2 (Medium)
    1. 48

      Warewashing facilities: installed, maintained & used; test strips

      Noted no sanitizer test strip kit on site at the time of inspection. Instructed to have a test strip kit on site at all times to properly monitor the strength of the sanitizer. Priority foundation. Violation#7-38-005. Citation issued.

  3. PassApr 19, 2024CanvassRisk 2 (Medium)
    1. 6

      Proper eating, tasting, drinking, or tobacco use

      Noted employees drinking and preparing food at the kitchen prep area. Instructed management to provide a designated area for employees to drink and eat and not at the prep areas.

    2. 47

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

      Noted some use of milk crates for elevation at the front and rear area. Instructed not to use milk crates for elevation to prevent hiding places for pest. Must provide appropriate shelving for storage. All food items must also be stored 6" away from the wall.

  4. ConditionalMay 24, 2023CanvassRisk 2 (Medium)
    1. 10

      Adequate handwashing sinks properly supplied and accessible

      Observed hand washing sink at front prep area not accessible for employees to wash hands.observed multi-use utensils for dispensing cheesecakes stored inside mentioned hand sink. Instructed manager, hand washing sink must be accessible for employees to wash hands at all times.priority foundation violation 7-38-030,violation consolidated with above citation.

    2. 10

      Adequate handwashing sinks properly supplied and accessible

      Instructed to provide and maintain handwashing signage at handsink located at front prep area.

    3. 10

      Adequate handwashing sinks properly supplied and accessible

      Observed no hand soap available at the hand washing sink located at the front prep area.instructed to provide and maintain hand soap at all hand washing sinks at all times. Priority foundation violation 7-38-030(c),citation issued.

  5. PassNov 4, 2022CanvassRisk 2 (Medium)
    1. 51

      Plumbing installed; proper backflow devices

      Observed 3 sink stoppers needed for 3 compartment sinkto properly wash rinse and sanitize.

  6. PassApr 15, 2019CanvassRisk 2 (Medium)
    1. 10

      Adequate handwashing sinks properly supplied and accessible

      Instructed to provide hand washing signage at hand sink in front and in rear dish washing area.

    2. 47

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

      Instructed to install a splash guard/divider between exposed hand sink and dipper well in front prep area.

    3. 55

      Physical facilities installed, maintained & clean

      Instructed to remove unnecessary articles and clutter stored by 3 compartment sink in rear dish washing area. Must reorganize.---------all cleaning equipment (mop, broom etc) must be stored off the floor.

    4. 55

      Physical facilities installed, maintained & clean

      Instructed to detail clean and maintain floors along the walls and in all corners in rear dish washing area.

  7. PassJun 7, 2018CanvassRisk 2 (Medium)
    1. 32

      Food and non-food contact surfaces properly designed, constructed and maintained

      Instructed to install a splash guard/divider between exposed hand sink and dipper well in front prep area.

    2. 38

      Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

      Instructed to repair water leak at drain pipe underneath exposed hand sink (inside cabinet) in front prep area.------------must provide 3 working drain stoppers for 3 compartment sink in rear dish washing area.

    3. 40

      Refrigeration and metal stem thermometers provided and conspicuous

      Instructed to provide thermometer visible and accurate inside all coolers in front prep area.

    4. 41

      Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

      Instructed to remove unnecessary articles and clutter stored next to 3 compartment sink in rear dish washing area. Must reorganize.---------all cleaning equipment (mop, broom etc) must be stored off the floor.

  8. PassMay 10, 2017CanvassRisk 2 (Medium)
    1. 40

      Refrigeration and metal stem thermometers provided and conspicuous

      Observed no thermometers in the rear refrigeration units. Instructed to install and maintain.

  9. PassOct 5, 2016CanvassRisk 2 (Medium)
    1. 32

      Food and non-food contact surfaces properly designed, constructed and maintained

      Noted clean dishes stored in first compartment of the 3 compartment sink. Instructed to provide proper storage shelves or racks above/by 3 compartment sink.

    2. 34

      Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

      Instructed to detail clean and maintain floors with dust and some litter under and around hot water tank in rear dish washing area.

    3. 38

      Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

      Instructed to provide 3 working drain stoppers for 3 compartment sink in rear dish washing area.

  10. PassOct 30, 2015CanvassRisk 2 (Medium)
    1. 38

      Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

      Drainline under exposed handsink leaking. Instructed to repair to prevent leak.

    2. 41

      Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

      Supplies not properly stored in rear storage room. Instructed to elevate supplies 6 inches or higher and away from wall.

  11. PassJun 30, 2014CanvassRisk 2 (Medium)
    1. 33

      Food and non-food contact equipment utensils clean, free of abrasive detergents

      Storage cabinets and inside coolers not clean. Instructed to detail clean and sanitize food contact surfaces.

    2. 34

      Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

      Floor along wall base and in basement storage room not cleaned. Instructed to detail clean daily.

    3. 40

      Refrigeration and metal stem thermometers provided and conspicuous

      Thermometer not provided inside rrach-in coolers in basement. Instructed to provide thermometers conspicuously inside all coolers.

  12. PassJul 25, 2013CanvassRisk 2 (Medium)
    1. 33

      Food and non-food contact equipment utensils clean, free of abrasive detergents

      Instructed to detail clean and maintain door railings with dried food debris accumulation at front display cooler.

    2. 38

      Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

      Instructed to provide drain stoppers at 3 compartment sink.

  13. PassAug 29, 2012CanvassRisk 2 (Medium)
    1. 41

      Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

      Instructed to clean and remove unnecessary articles stored in rear dish washing area to prevent pest harborage.

  14. PassNov 8, 2011CanvassRisk 2 (Medium)
    1. 32

      Food and non-food contact surfaces properly designed, constructed and maintained

      All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Front display cooler door not tightly closing instructed to fix/ seal gap

    2. 33

      Food and non-food contact equipment utensils clean, free of abrasive detergents

      All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Exterior bottom of display cooler unclean must clean and maintain

  15. PassNov 5, 2010CanvassRisk 2 (Medium)
  16. FailSep 3, 2010CanvassRisk 2 (Medium)

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

On the street

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What it gets cited for

  1. 104×

    Adequate handwashing sinks properly supplied and accessible

  2. 384×

    Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

  3. 323×

    Food and non-food contact surfaces properly designed, constructed and maintained

  4. 403×

    Refrigeration and metal stem thermometers provided and conspicuous

  5. 413×

    Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

  6. 333×

    Food and non-food contact equipment utensils clean, free of abrasive detergents

  7. 472×

    Food & non-food contact surfaces cleanable, properly designed, constructed & used

  8. 552×

    Physical facilities installed, maintained & clean

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 34224 — a business that changed hands may carry history from its predecessor.