INSPECTION HISTORY

MAY 8

2012

PASS · 0 violations

MAY 1

2012

FAIL 4 violations 3 CRITICAL

Critical Food Temperature

FACILITIES TO MAINTAIN PROPER TEMPERATURE

ALL COLD HOLDING UNITS MUST BE TURNED-ON & HOLDING AMBIENT AIR TEMPERATURE OF 40F OR BELOW. All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.

Critical Employee Hygiene

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

SOAP & PAPER TOWEL HOLDERS NEEDED AT BOTH HANDSINKS IN KITCHEN-MUST PROVIDE. Adequate and convenient hand washing facilities shall be provided for all employees.

Critical Pest Activity

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

A LICENSED PEST CONTROL AGREEMENT/SERVICE MUST BE PROVIDED FOR. All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.

Minor Sanitation

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

BASEBOARDS MISSING AT REAR SECTION OF THE DINING AREA, MUST PROVIDE. The walls and ceilings shall be in good repair and easily cleaned.

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 →

BOTTLEFORK.

THE NUMBERS

INSPECTION HISTORY

NEARBY IN RIVER NORTH