COAST BURGER / HABANERO.

Chicago Health Dept

520 N MICHIGAN AVE · STREETERVILLE, CHICAGO

Last inspected 2015.

9 inspections on record since 2010 · Last inspected Feb 2015.

Last inspected Feb 2015. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

FEB 2015

INSPECTION HISTORY

FEB 4

2015

PASS W/ CONDITIONS 5 violations 1 CRITICAL

Critical Food Temperature

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOOD (SHREDDED BEEF, STEAK, RICE AND BEANS) IN HOT HOLDING UNITS AT HOT LINE WITH IMPROPER TEMPERATURES RANGING FROM 110-125 F DEGREES. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED FOOD. APPROX. WT. 15LBS. AND COST $60.00. MUST MAINTAIN PROPER TEMPERATURE OF HOT HOLDING FOODS AT 140F DEGREES OR HIGHER. CRITICAL VILATION 7-38-005(A).

Minor Chemical Safety

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

LABEL ALL BULK CONTAINERS UNDER FRONT SERVICE COUNTER ON HABINERO SIDE.

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST SEAL LOOSE GASKET ALONG INTERIOR DOOR OF 3-DR REFRIGERATOR.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOORS AT REAR UNDER SHELVING AND AT FRONT BEHIND SERVICE COUNTER.

Minor Other

FOOD HANDLER REQUIREMENTS MET

MUST PROVIDE FOOD HANDLER REQUIREMENTS.

JUN 17

2014

PASS 6 violations

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED RUST INSIDE OF THE ICE MACHINE NEAR THE LID. INSTRUCTED TO REMOVE AND MAINTAIN THE INSIDE OF THE ICE MACHINE.

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED THE GASKETS OF THE 2 DOOR PREP FREEZER AND THE 3 DOOR PREP COOLER IN THE BACK PREP AREA TORN. INSTRUCTED TO REPLACE AND MAINTAIN GASKETS.

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED INSIDE THE DOOR OF THE FRYER WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN INSIDE THE DOOR OF THE FRYER.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED THE FLOOR BEHIND AND UNDER ALL COOKING EQUIPMENT AND STORAGE WITH ACCUMULATED GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

Minor Sanitation

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

OBSERVED BACK PREP AREA HOOD VENTS WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN HOOD VENTS.

Minor Facility Condition

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

OBSERVED LIGHT BULB MISSING UNDER THE FRONT HOOD. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

JUN 6

2014

FAIL 9 violations 1 CRITICAL

Critical Other

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED FRONT EXPOSED HAND SINK WITH NO COLD WATER. INSTRUCTED TO PROVIDE COLD WATER AT THE EXPOSED HAND SINK. CRITICAL VIOLATION 7-38-030

Serious Sanitation

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

OBSERVED THE SANITIZING BASIN OF THE 3 COMPARTMENT SINK IN THE BACK PREP AREA UNABLE TO HOLD WATER ADEQUATELY. INSTRUCTED TO REPAIR AND MAINTAIN THE 3 COMPARTMENT SINK . SERIOUS VIOLATION 7-38-030

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED RUST INSIDE OF THE ICE MACHINE NEAR THE LID. INSTRUCTED TO REMOVE AND MAINTAIN THE INSIDE OF THE ICE MACHINE.

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED THE GASKETS OF THE 2 DOOR PREP FREEZER AND THE 3 DOOR PREP COOLER IN THE BACK PREP AREA TORN. INSTRUCTED TO REPLACE AND MAINTAIN GASKETS.

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED INSIDE THE DOOR OF THE FRYER WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN INSIDE THE DOOR OF THE FRYER.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED THE FLOOR BEHIND AND UNDER ALL COOKING EQUIPMENT AND STORAGE WITH ACCUMULATED GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

Minor Sanitation

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

OBSERVED BACK PREP AREA HOOD VENTS WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN HOOD VENTS.

Minor Facility Condition

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

OBSERVED LIGHT BULB MISSING UNDER THE FRONT HOOD. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

Minor Employee Hygiene

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

OBSERVED FOOD HANDLER IN THE BACK PREP AREA WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN HAIR RESTRAINTS AT ALL TIMES FOOD IS HANDLED.

AUG 2

2013

PASS W/ CONDITIONS 2 violations 1 CRITICAL

Critical Food Temperature

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES IN THE CONDIMENT PREP COOLER NEXT TO THE GRILL IN THE REAR PREP AREA. OBSERVED VEGGIE BURGERS AT 50.1F, BLUE CHEESE AT 52.5F, SLICED CHEESES AT 62.2F, CUT TOMATOES AT 45.5F, AND GUACAMOLE AT 47.6F. MANAGEMENT VOLUNTARILY DISCARDED 5# OF FOOD WORTH $20. CRITICAL VIOLATION 7-38-005A.

Minor Sanitation

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

DETAIL CLEAN THE FOOD DEBRIS ON THE CEILING TILES OF THE REAR PREP AREA.

JUL 25

2012

PASS W/ CONDITIONS 8 violations 3 CRITICAL

Critical Employee Hygiene

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

FOOD HANDLERS PREPARING RADY-TO EAT FOOD ITEMS WITHOUT WASHING HANDS AFTER HANDLING RAW MEATS AND OTHER TASKS, EMPLOYEES USING GLOVES AS A SUBSTITUTE FOR HANDS WASHING, OBSERVED AN EMPLOYEE WASHING HIS HANDS IN 3-COMP SINK AND USING HIS SOILED APRON TO DRY HANDS. INSTRUCTED MGR TO EDUCATE AND ENFORCE GOOD HYGIENC PRACTICES AMONG EMPLOYEES, WASHING HANDS IN 3-COMP SINK IS PROHIBITED, HANDS MUST BE WASHED ONLY IN DESIGNATED HAND SINK.

Critical Food Temperature

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

INADEQUATE UTENSILS SANITATION, OBSERVED EMPLOYEE WASHIN AND RINSING UTENSILS WITHOUT SANITIZING, 3-COMP SINK SANITIZE COMPARTMENT WAS EMPTY DURING WASHING. INSTRUCTED MGR TO WASH, RINSE, SANITIZE AND AIR DRY ALL MULTI-USE UTENSILS ACCORDING TO HEALTH CODE. i,e.

Critical Employee Hygiene

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

NO HAND SOAP NOR SANITARY HANDS DRYING DEVICE PROVIDED AT FRONT PREP AREA HAND SINK WHERE EXTENSIVE HAND CONTACT WITH RADY-TO-EAT FOODS PERFORMED. INSTRUCTED MGR TO PROVIDE SOAP AND PAPER TOWELS TO ALL HAND SINKS.

Serious Sanitation

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

DISH WASHING FACILITY NOT MAINTAINED, EXCESSIVE LEAK UNDER 3-COMP SINK WHERE UNABLE TO HOLD WATER IN SANITIZE COMPARTMENT, INSTRUCTED MGR TO REPAIR PLUMBING AND MAINTAIN. MGR REPAIRED LEAK BY THE END OF INSPECTION.

Minor Chemical Safety

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

LARGE SPICE CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

FOOD ITEMS STORED ON FLOOR, INSTRUCTED TO STORE 6" OFF FLOOR.

Minor Other

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

THERMOMETRS STORE IN THE BACK OF COOLERS, UNABLE TO MONITOR, INSTRUCTED TO KEEP IN THE FRONT (WARMEST PART) AND VISIBLE.

Minor Employee Hygiene

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ICE SCOOP SORED ON TOP OF ICE CUBES AT SODA STATION, AND ABOVE ICE MACHINE IN BACK ROOM.

show all 9 inspections →

DEC 12

2011

PASS 2 violations

Minor Sanitation

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

GASKETS OF COOLER DOORS IN REAE, BOTTOM OF PREP/SERVING TABLES MUST BE KEPT CLEAN & FREE OF FOOD DEBRIS/DUST. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

Minor Sanitation

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS AROUND/BEHIND GREASE TRAP; ALONG WALLBASES UNDER SINKS & UNDER HEAVY EQUIPMENT MUST BE FREE OF FOOD DEBRIS/DIRT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

FEB 18

2011

PASS 1 violation

Minor Sanitation

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST REMOVE ALL ALUMINUM FOIL COVERS AT BOTTOM OF PREP TABLES IN REAR KITCHEN; RE-SEAL/PAINT EXTERIOR OF GREASE TRAP ALSO. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FEB 8

2011

FAIL 2 violations

Serious Other

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. VIOLATION #38 FROM 4/5/10 VISIT, NOT CORRECTED AT THIS TIME (MUST INSTALL A HANDSINK AT FRONT PREP COUNTER/AREA). (REPORT # 205290)

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. MUST REMOVE ANY FOIL COVERING ON PREP TABLES OR BOTTOM OF SAME, AT BOTH PREP AREAS. MUST RE-SEAL/PAINT EXTERIOR OF GREASE TRAP ALSO.

APR 5

2010

PASS 9 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. NEW CUTTING BOARDS NEED AT PREP AREA. MUST REPLACE WORN BOARDS AND MAINTAIN.

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. All utensils shall be thoroughly cleaned and sanitized after each usage. ALL COOKING EQUIPMENT, REACIN COOLERS AND ICE MACHINE IN NEED OF CLEANING TO REMOVE ALL BUILD-UP. MUST CLEAN AND MAINTAIN.

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. FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN.

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. Use dustless cleaning methods. WALLS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE FOOD SPLATTERS. MUST CLEAN AND MAINTAIN.

Minor Sanitation

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILD AT THE BAJA SIDE IN NEED OF REPLACING. CRACKED. MUST MAINTAIN ALL LIGHT SHEILDS IN GOOD REPAIR.

Minor Plumbing & Waste

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. LEAK AT 3-COMPARTMENT SINK IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN ALL PLUMBING. MUST INSTALL ADDITIONAL HANDSINK AT FRONT COUNTER.

Minor Pest Activity

LINEN: CLEAN AND SOILED PROPERLY STORED

Soiled and clean linens, coats, and aprons shall be properly stored. ALL SOILED LINEN MUST BE KEPT IN ORDERLY FASHION. MUST PROTECT FROM ANY INSECT ACTIVITY.

Minor Sanitation

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

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. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. REAR STORAGE CORNER IN NEED OF CLEANING AND ORGANIZING. MUST MAINTAIN.

Minor Employee Hygiene

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOOD HANDLERS MUST WEAR PROPER HAIR RESTRAINTS.

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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