BEST STEAKHOUSE.

Chicago Health Dept

4570 N BROADWAY · UPTOWN, CHICAGO

Last inspected 2012.

2 inspections on record since 2010 · Last inspected Feb 2012.

Last inspected Feb 2012. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

FEB 2012

INSPECTION HISTORY

FEB 21

2012

PASS 4 violations 1 CRITICAL

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 CDPH AT THIS TIME. FAX CDPH AT (312) 746-4240 WHEN WALK IN COOLER IS REPAIRED. NO CITATION ISSUED.

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 MAINTAIN ALL UNCLEAN EQUIPMENT.

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 and Regulations of the Board of Health. PREP AREA HANDWASH BOWL FAUCET LEAKING AND 2-COMPARTMENT SINK HOT WATER HANDLE LEAKING. MUST REPAIR AND MAINTAIN SINKS.

DEC 3

2010

PASS 4 violations

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 STORAGE BAGS.

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 FROM THE GRILL, STORAGE SHELVES IN THE REAR PREP AREA, INTERIOR OF PREP COOLERS, DRY FOOD STORAGE CONTAINERS, PREP TABLES THROUGHOUT.

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.

Public inspection records from Chicago Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →

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