Best Steakhouse
4570 N Broadway, Chicago, IL 60640 · Uptown · Restaurant · High risk
Not yet rated. This restaurant has fewer than 3 inspections on record.
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2 inspections on record — all passed (not yet rated)
Last Inspected
2012-02-21
Pass Rate
100%
0 failures
What You Should Know
✓ Passed most recent inspection (2012-02-21)
⚠ Food Temperature issues found across 1 inspection
→ Limited data — only 2 inspections on record
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Types of Issues Found
🌡 Food Temperature critical 1×
🧼 Employee Hygiene minor 1×
Inspection History
CRITICAL 4 ▾
critical Food Temperature
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. WALK IN COOLER NOT WORKING, COOLER EMPTY AT THIS TIME. COOLER COMPRESSOR IS BROKEN. COOLER IS TAGGED BY CD...
minor Sanitation
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. OBSERVED FOOD BUILD UP ON EXTERIOR OF DISHMACHINE AND ON LOWER SIDE OF DISHMACHINE DRAINBOARDS. MUST CLEAN AND MAINT...
minor Sanitation
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. OBSERVED WATER STAINED CEILING TILES ABOVE DINING AREA. MUST REPLACE ALL DAMAGED CEILING TILES.
minor Employee Hygiene
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...
4 ▾
minor Sanitation
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. OBSERVED STEAKS STORED IN PLASTIC GROCERY BAGS IN THE PREP COOLER. MANAGEMENT INSTRUCTED TO USE DURABLE, FOOD GRADE ST...
minor Sanitation
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. DETAIL CLEAN THE FOLLOWING: EXTERIOR OF ALL COOKING EQUIPMENT (GREASE BUILDUP AND FOOD DEBRIS), PAINTED SHELVES ACROSS...
minor Sanitation
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR IN THE PREP AREAS.
minor Sanitation
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE GREASE AND FOOD DEBRIS ON THE WALLS OF BOTH PREP AREAS. REPAINT ALL PAINTED SURFACES IN THE PREP AREAS.
Data sourced from Chicago Dept. of Public Health ·
This restaurant does not yet have enough inspections for a score.
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