RestaurantLicence 2308566

Urban Olive

11601 W Touhy Ave, Chicago 60666

Latest verdictConditionalAug 17, 2026 · 1 month ago

Inspections24since Mar 6, 2014

Fail rate4.3%1 of 23 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

Pass61%
Conditional35%
Fail4%

24 inspections from 2014 to 2026 · hover a mark

2014201620182020202220242026

ConditionalAug 17, 2026CanvassRisk 1 (High)
1. 21
  Proper hot holding temperatures
  Observed rice held at an inadequate temperature of 129 f. Instructed manager to ensure all hot food is held at 135 f and above. Rice rapidly reheated to 165 f. Priority violation 7-38-005 citation consolidated with violation #22 on report #2641299.
2. 49
  Non-food/food contact surfaces clean
  Observed mineral build up on interior of ice machine. Instructed manager to clean and maintain.
3. 51
  Plumbing installed; proper backflow devices
  Observed copper pipe above 3 comp sink with a leak. Instructed manager to repair pipe.
PassJan 20, 2026CanvassRisk 1 (High)
1. 51
  Plumbing installed; proper backflow devices
  Observed leak from faucet of 3 compartment sink. Instructed mnager to service 3 compartment sink and maintain it in good condition.
2. 55
  Physical facilities installed, maintained & clean
  Observed debris and soil build up on floor around and underneath equipment in bar area and in storage area. Instructed manager to clean and maintain.
PassOct 22, 2025CanvassRisk 1 (High)
ConditionalMar 17, 2025CanvassRisk 1 (High)
1. 8
  Hands clean & properly washed
  Noted employee while wearing gloves and preparing vegetables left the prep table and went into the walk in cooler, opened the walk in cooler with gloves on, then came back to the prep table and continued prepping. Finally let the prep table and went to the front prep area opening the door with hand and same gloves on. Through out the process employee did not change the gloves or wash their discussed with management the hand washing policy that encludes when to wash hands and when change gloves. Priority violation# 7-38-010. Citation issued.
2. 10
  Adequate handwashing sinks properly supplied and accessible
  Noted no soap at the hand wash sink of the front prep area. Instructed management to have soap and paper towels at all hand washing sinks. Priority foundation violation#7-38-030(c). Citation issued.
PassOct 25, 2024CanvassRisk 1 (High)
1. 39
  Contamination prevented during food preparation, storage & display
  Observed boxed food items being stored on floor in the walk-in cooler in the rear prep area. Instrcuted the person in charge to elevate all food items six inches from floor on raised shelving units and maintain.
2. 43
  In-use utensils: properly stored
  Observed scoops for dry storage containers being stored directly inside of the container. Instructed the person in charge to properly store all utensils between use and maintain.
3. 49
  Non-food/food contact surfaces clean
  Observed accumulated food debris on interior surfaces of all cold holding equipment. Instructed the person in charge to clean and maintain.
4. 55
  Physical facilities installed, maintained & clean
  Observed food debris on floors throuhgout the rear prep area. Instructed the person in charge to clean floors and maintain.
ConditionalApr 11, 2024CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no paper towels at the exposed handsink in the front prep area. Instructed the person in charge to provide paper towels and ensure all handwashing sinks are supplied with paper towels and maintain. Priority foundation violation. 7-38-030 (c). Citation issued.
2. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed exposed handsink in front prep area not accessible, being blocked by trash can. Instructed the person in charge to remove trash can and ensure all handsinks are accessible for employees to wash their hands. Priority foundation violation 7-38-030(c), citation issued. Consolidated with the above violation.
3. 39
  Contamination prevented during food preparation, storage & display
  Observed bulk containers of food being stored on the floor inside the walk-in cooler in the rear prep area. Instructed the person in charge to elevate all food items six inches from floor on raised shelving units and maintain.
4. 45
  Single-use/single-service articles: properly stored & used
  Observed single service articles stored on floor along wall in the rear prep area. Instructed the person in charge to elevate all single service articles off floor and maintain.
5. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed multiple cutting boards with deep scratches and stains on prep surfaces throughout the rear prep area. Instructed the person in charge to resurface/replace cutting boards and maintain.
6. 55
  Physical facilities installed, maintained & clean
  Observed accumulated food debirs and dirt on floors throughout the rear prep areas, walk-in cooler, freezers, along all walls and underneath all cooking equipment. Instructed the person in charge to detail clean floors and in all corners and maintain.
7. 56
  Adequate ventilation & lighting; designated areas used
  Observed burntout lightbulb in walk-in cooler in the rear prep area. Instructed the person in charge to replace burntout lightbulb and maintain adequate lighting.
8. 58
  Allergen training as required
  Observed certified food service manager without allergen awareness training certificate at the time of inspection. Instructed the person in charge to ensure all certified food service managers obtain allergen awareness training and certificate and maintains certificate on the premises at all times.
ConditionalMay 31, 2023ComplaintRisk 1 (High)
1. 1
  Person in charge present, demonstrates knowledge, and performs duties
  Person in charge does not have a city of Chicago sanitation certificate. Priority foundation violation.
2. 2
  City of Chicago food service sanitation certificate
  Found no certified food manager on site while tcs foods (chicken, steak, cooked rice, salads etc) etc) are being prepared and served. Instructed person in charge, a certified food manager with city of Chicago foodservice sanitation certificate must be present at all times when handling tcs foods. Priority foundation violation 7-38-012 citation issued
3. 10
  Adequate handwashing sinks properly supplied and accessible
  Instructed to provide handwashing signage at handsink in front prep/service area.
4. 16
  Food-contact surfaces: cleaned & sanitized
  Instructed to detail clean and maintain interior and exterior surfaces of food storage bins.
5. 35
  Approved thawing methods used
  Observed improper thawing procedure on raw frozen chicken. Instructed management, thawing must occur under refrigeration that maintains the food temperature at 41.0f or less or completely submerged under running water or thawed in a microwave oven and immediately transferred to conventional cooking equipment with no interruption in the process. Instructed to maintain correct thawing procedures.
6. 37
  Food properly labeled; original container
  Instructed to label some food containers identified with common name (flour, salt etc).
7. 43
  In-use utensils: properly stored
  Noted ice scoop stored on top of ice machine. Instructed to properly stored in a clean separate container to prevent contamination.
8. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Instructed to refinish or replace white cutting boards on top of prep table with deep seams and stain.
9. 49
  Non-food/food contact surfaces clean
  Instructed to detail clean and maintain storage racks with grease and mold like accumulation inside walk-in cooler. Instructed to detail clean and maintain interior surfaces of dishmachine with brown moldlike build-up. Must detail clean and maintain iexterior surfaces of grease box with excessive grease and rust accumulation.
10. 55
  Physical facilities installed, maintained & clean
  Instructed to detail clean and maintain floors along the walls and in all corners, under and around 3 compartment sink, inside walk-in cooler, behind hot water tank and floors under and behind grease box underneath dishmachine.
11. 55
  Physical facilities installed, maintained & clean
  Instructed to remove peeling paint on ceiling above prep table and must replace missing ceiling tiles above hallway to the kitchen.
12. 55
  Physical facilities installed, maintained & clean
  Observed cleaning equipment (brooms and mops) stored on floor. Instructed to properly store off the floor.
13. +1 more
PassJun 24, 2022CanvassRisk 1 (High)
1. 52
  Sewage & waste water properly disposed
  Observed frozen condensate built up in walk in freezer. Defrost and maintain.
PassNov 8, 2021CanvassRisk 1 (High)
1. 37
  Food properly labeled; original container
  Instructed to label food containers identified with common name (flour, salt, sugar etc).
2. 55
  Physical facilities installed, maintained & clean
  Instructed to detail clean and maintain interior surfaces of (2) floor drains behind front service counter.
3. 55
  Physical facilities installed, maintained & clean
  Instructed to clean and maintain walls with dried food spillage around rear prep/dishwashing area.
4. 55
  Physical facilities installed, maintained & clean
  Instructed to clean and maintain inside rear electrical room (by the prep/dishwashing area).
PassApr 27, 2021CanvassRisk 1 (High)
1. 49
  Non-food/food contact surfaces clean
  Instructed to detail clean and maintain exterior surfaces of all food containers in prep/cooking area.
2. 49
  Non-food/food contact surfaces clean
  Instructed to clean and maintain storage shelves and counter shelves in prear prep/cooking area.
3. 55
  Physical facilities installed, maintained & clean
  Instructed to clean and maintain floors along the walls and in all corners behind front service area and in rear prep/cooking area.
FailMar 3, 2020CanvassRisk 1 (High)
1. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed a torn door gasket inside of the 2 door prep cooler showed manager. Management instructed to replace the torn door gasket and to maintain.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed colored coded cutting boards with open seams and dark stains showed manager. Must refinish or replace damaged or stained cutting boards.
3. 60
  Previous core violation corrected
  Previous core violation(s) not corrected from inspection report# 2320510 dated:10/25/2019 55 6-201.13: **c** floor and wall junctures, coved, and enclosed or sealed instructed to re grout floor tiles with deep seams in rear prep/dish washing area and some in front prep/service area - - jan 25, 2020 instructed to correct noted violation and maintain by 3/10/2020. Priority foundation violation 7-42-090,citation issued.
PassOct 25, 2019CanvassRisk 1 (High)
1. 49
  Non-food/food contact surfaces clean
  Instructed to clean and maintain storage trays with dried food debris accumulation in front prep/service area.
2. 55
  Physical facilities installed, maintained & clean
  Instructed to re grout floor tiles with deep seams in rear prep/dish washing area and some in front prep/service area -
3. 55
  Physical facilities installed, maintained & clean
  Instructed to properly store cleaning equipment off the floor for easy access on cleaning.
ConditionalMay 13, 2019CanvassRisk 1 (High)
1. 5
  Procedures for responding to vomiting and diarrheal events
  Found missing disposable mop head for vomiting and diarrheal events kit. Instructed to provide. Priority foundation violation 7-38-005 no citation issued
2. 10
  Adequate handwashing sinks properly supplied and accessible
  Instructed to provide hand washing signage at hand sink in rear prep/cooking area.
3. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Instructed to refinish or replace cutting boards with deep seams in rear prep/cooking area.
4. 55
  Physical facilities installed, maintained & clean
  Instructed to properly use raised storage shelves for proper food and non food storage. No milk crates.
ConditionalNov 16, 2018CanvassRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  Found no employee health policy/training on site. Instructed to provide. Priority foundation violation 7-38-010 no citation issued
2. 5
  Procedures for responding to vomiting and diarrheal events
  Found no procedure/plan for responding to vomiting and diarrheal events. Instructed to provide and maintain appropriate supplies or kit. Priority foundation violation 7-38-005 no citation issued
3. 22
  Proper cold holding temperatures
  Found tcs foods at improper temperature requirement during storage and service in cold holding unit. Internal temperature of the following tcs foods: hummus at 49.6f, sliced tomatoes at 58.4f, lettuce salad at 49.4f, tzatziki sauce at 49.7f, feta cheese at 57.8f. Instructed manager, tcs foods must maintain cold holding temperature of 41f or below and hot holding temperature of 135f or above. Manager discarded the said food products. Total value $ 250.00, total weight 31 lbs. Priority violation 7-38-005 citation issued
4. 23
  Proper date marking and disposition
  Instructed to properly label and date tcs food stored over 24 hours inside coolers and properly dated (7 days from preparation - expiry date). Priority foundation violation 7-38-005 no citation issued
5. 49
  Non-food/food contact surfaces clean
  Instructed to detail clean and maintain interior surfaces of exposed handsink in front prep/service area.
6. 49
  Non-food/food contact surfaces clean
  Instructed to detail clean and maintain sides of cooking equipment with grease accumulation.
7. 49
  Non-food/food contact surfaces clean
  Instructed to detail clean and maintain soda dispenser drain with pink mold like build-up.
8. 55
  Physical facilities installed, maintained & clean
  Instructed to detail clean and maintain floor drain with mold like build-up in front prep/service area.
9. 58
  Allergen training as required
  Found no approved allergen training in accordance with pa 100-0367 on site. Instructed any person with city of Chicago food service sanitation certificate to comply with allergen training.
ConditionalFeb 7, 2018CanvassRisk 1 (High)
1. 11
  Adequate number, convenient, accessible, designed, and maintained
  Observed front prep exposed handwashing sink not maintained.the said exposed handwashing sink is a one foot petal operated only cold running water(70.0f).the hot water was turned down from underneath the said exposed handwashing sink.manager was able to repair and restore hot running water(111.0f).instructed manager to maintain handwashing sinks with hot and cold running waters at all times.critical violation 7-38-030.
2. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Detail clean exhaust hood/filters above to the cooking equipments to remove grease build-up and remove dusts accumulations at hood above the dishmachine and maintain.
3. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Observed missing light shield for light fixture at rear near the ice machine.instructed to provide light shield or shatter-proof light bulbs and maintain.
4. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Observed clutter conditions stored inside the bottom panel of the front prep exposed handwashing sink.instructed to remove unnecessary articles and maintain.
PassOct 11, 2017CanvassRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed deep dark grooves in the green, red, and yellow cutting boards in the front prep area. Instructed facility to replace and maintain.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed grease and dirt on the floors around the equipment at the front prep area. Instructed facility to clean and maintain.
PassJan 11, 2017CanvassRisk 1 (High)
1. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed the exhaust hood filters to have grease accumulation. Instructed facility to clean and maintain.
PassSep 29, 2016CanvassRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed the front prep yellow and red cutting boards to both have deep, dark grooves in them. Instructed facility to replace and maintain.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed the lower compartments of the fryers to have grease accumulation. Instructed facility to clean and maintain.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed dirt and debris on the floors under the front counter and around the handsink at the front counter. Instructed facility to clean and maintain.
ConditionalMar 31, 2016CanvassRisk 1 (High)
1. 11
  Adequate number, convenient, accessible, designed, and maintained
  Observed exposed handsink at the front prep area not accessible nor maintained: handsink is foot pedal operated with one pedal. Found a garbage can in front of the pedal and found only hot water (145.1f). Operator moved garbage can at time of inspection and sink has been repaired to restore cold water (105.2f). Instructed to maintain hot and cold water at all times and maintain accessibility. Critical citation issued 7-38-030.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed dirt and debris on the floor under and around equipment. Instructed facility to clean and maintain.
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed the exhaust filters with slight grease accumulation. Instructed facility to clean and maintain.
PassOct 29, 2015CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Filters on exhaust hood not clean. Instructed to detail clean.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floor under and along side of equipment not clean. Instructed to remove food debris and detail clean daily.
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Exposed insulation in storage room. Instructed to rewrap and seal all exposed insulation.
4. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Supplies not properly stored. Instructed to elevate supplies 6 inches or higher and away from wall.
PassMay 6, 2015CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Deep fryer cabinets and exhaust hood filters not clean. Instructed to detail clean frequently.
2. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Supplies not properly stored in front prep area. Instructed to elevate supplies 6 inches or higher and off floor.
3. 45
  Food handler requirements met
  Establishment has not met requirement for food handlers training. Instructed that all food handlers must complete food handlers training when potentially hazardous foods are being handled.
PassNov 7, 2014CanvassRisk 1 (High)
1. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed food debris on floor at front prep area under equipment and along wall/corners. Instructed manager to clean floor under and around all equipment and maintain.
PassMar 20, 2014LicenseRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed dust build up on equipment. Instructed manager to clean and maintain all equipment.
No verdictMar 6, 2014LicenseRisk 1 (High)

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

5514×
Physical facilities installed, maintained & clean
499×
Non-food/food contact surfaces clean
105×
Adequate handwashing sinks properly supplied and accessible
475×
Food & non-food contact surfaces cleanable, properly designed, constructed & used
355×
Approved thawing methods used
345×
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
334×
Food and non-food contact equipment utensils clean, free of abrasive detergents
583×
Allergen training as required

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 2308566 — a business that changed hands may carry history from its predecessor.