Chicago Health Dept
939 N WESTERN AVE · WICKER PARK, CHICAGO
Last inspected 2014.
5 inspections on record since 2010 · Last inspected Aug 2014.
Last inspected Aug 2014. Records may not reflect current conditions.
PROVIDE THERMOMETER IN REFRIGERATOR.
REMOVE ALL UNUSED EQUIPMENT ARTICLES IN PREP AND BASEMENT AREAS. ORGANIZE ALL STORAGE AREAS.
Storage shelves, sink, prep cooler and prep counter not cleaned. Instructed to detail clean and sanitize.
Floor not maintained in prep and tile missing. Instructed to replace missing floor tile and detail clean floor.
Ventilation cover not toilet room not maintained. Instructed to detail clean.
Unnecessary articles in basement and unused equipment. Instructed to remove all unused articles and elevate supplies 6 inches or higher and away from wall.
No certified food manager on premises when potentially hazardous foods are being served to customers.(preparing sandwiches,salads). Instructed that a certified food manager must be on premises during all hours of operation. Serious citation issued 7-38-012.
Floors behind equipment not cleaned. Instructed to detail clean daily.
Detail clean dusts accumulations on ceiling fans over customer dining areas.
Detail clean,organize basement storage areas and remove unnecessary articles due to potential pest harborage and remaining articles must be properly stored 6" off floor/wall for easier cleaning.
Food handlers must have hair restraints when working around open food.
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE ALL CLUTTER, AND UNUSED EQUIPMENT FROM PREMISES
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FOUND ARTICLES IN BASEMENT NOT PROPERLY STORED,NOT 6"OFF FLOOR.
All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.THERMOMETERS FOR ALL COOLERS ARE NEEDED.
All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.REMOVE ALL CLUTTER FROM PREMISES.
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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