Beat Kitchen
600 E Grand Ave, Chicago, IL 60611 · Streeterville · Restaurant · High risk
Mostly clean — 4 of 7 passed, one prior failure
Last Inspected
2026-03-05
What You Should Know
✓ Passed most recent inspection (2026-03-05)
⚠ Failed 1 inspection (2026)
⚠ Other issues found across 3 inspections
⚠ Sanitation issues found across 3 inspections
→ Issues were corrected on re-inspection
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Types of Issues Found
🌡 Food Temperature critical 2×
🧼 Employee Hygiene critical 2×
🚰 Plumbing & Waste critical 1×
📋 Documentation & Training critical 1×
Inspection History
2026-03-05 Pass Canvass Re-Inspection ▾
1 ▾
minor Other
PREVIOUS CORE VIOLATION CORRECTED
THE FOLLOWING PREVIOUS CORE VIOLATION FROM REPORT #2610897 DATED ON 01/23/25 NOT CORRECTED-#52 OBSERVED NO GREASE TRAP AT 3 COMPARTMENT SINK, INSTRUCTED TO INSTALL AND MAINTAIN BY DATE OF REINSPECTION. PRIORITY FOUNDATION 7-42-090.
CRITICAL 1 ▾
critical Plumbing & Waste
SEWAGE & WASTE WATER PROPERLY DISPOSED
OBSERVED NO GREASE TRAP AT 3 COMPARTMENT SINK, INSTRUCTED TO INSTALL AND MAINTAIN.
2024-04-25 Pass w/ Conditions Canvass CRITICAL 5 ▾
critical Food Temperature
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, PORK, AND BEEF) ARE BEING PREPARED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOOD...
critical Employee Hygiene
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
OBSERVED PREP TABLE IN FRONT OF HAND SINK IN FRONT PREP MAKING HAND SINK INACCESSIBLE, INSTRUCTED HAND WASHING SINKS MUST BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED
serious Food Temperature
PROPER HOT HOLDING TEMPERATURES
OBSERVED THE FOLLOWING TCS FOOD HELD AT IMPROPER TEMPERATURES ON SERVING LINE: APPROXIMATELY 2.5LBS OF BEEF AT 67.8F & 64.2F AND 2.5 LBS OF PORK AT 122.2F. MANAGER VOLUNTARILY DISCARD & DENATURED FOOD WITH VALUE OF $15.00. INSTRUCTED TO HOLD HOT TCS...
minor Sanitation
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
OBSERVED EXCESSIVE AMOUNT OF FOOD DEBRIS IN FRONT AND REAR PREP, INSTRUCTED TO CLEAN AND MAINTAIN
minor Other
ALLERGEN TRAINING AS REQUIRED
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO VERIFIABLE ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
CRITICAL 2 ▾
critical Other
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Open employees drinks at rear prep table, Instructed to keep away from open foods.
minor Sanitation
IN-USE UTENSILS: PROPERLY STORED
Keeping utensils in-use in a standing water container. Instructed to keep according to health code.
▾
2021-05-06 Pass w/ Conditions License CRITICAL 3 ▾
critical Documentation & Training
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION. 7-38-010.
critical Sanitation
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, AND CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE. PRIORITY FOUNDATION VIOLATION 7-38-005.
critical Employee Hygiene
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
MUST PROVIDE HAND WASHING SIGNAGE AT ALL EXPOSED HAND SINKS.
Data sourced from Chicago Dept. of Public Health ·
Score calculated from inspection outcomes, violation severity & recency.
· How we score
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Eat or Beat scores are independent editorial analysis of public records and do not represent official government ratings.