Chicago Health Dept
3125 W CERMAK RD · NORTH LAWNDALE, CHICAGO
Last inspected 2017.
12 inspections on record since 2010 · Last inspected Jun 2017.
Last inspected Jun 2017. Records may not reflect current conditions.
FOUND NO RUNNING WATER AT THE FESTIVAL BOOTH PER CITY CODE. INSTRUCTED TO PROVIDE AND MAINTAIN HOT AND COLD RUNNING WATER AT ALL TIMES. AT 3:40 P.M. FACILITY HAD HOT AND COLD RUNNING WATER RESTORED. CDI. CRITICAL VIOLATION 7-38-030.
POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE. FOUND 20 LBS OF COOKED SHREDDED BEEF AT 59.5F STORED IN A BUSSING TUB IN A CHEST FREEZER. INSTRUCTED TO STORE AT 40F OR LOWER, 140 OR HIGHER. CRITICAL CITATION ISSUED 7-38-005 FOOD DISCARDED VALUED AT $40.
ALL PREPARED FOODS AND FOODS NOT STORED IN ORIGINAL CONTAINERS MUST BE LABELED AND DATED. ALL DESSERTS PURCHASED FROM LICENSED SUPPLIERS MUST BE PROPERLY LABELED WHEN PUT ON DISPLAY FOR SALE.
ALL MULTI-USE EQUIPMENT AND UTENSILS MUST BE PROPERLY STORED INVERTED(HANDLES UP OR OUT) IN CLEAN CONTAINERS.
MUST DEFROST ALL FREEZERS IN REAR AND 3-DOOR COOLER IN PIZZA PREP AREA WITH EXCESSIVE ICE BUILD-UP INSIDE.
CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL COOLERS, FREEZERS, CABINET INTERIOR OF DEEP FRYER, SIDES OF ALL COOKING EQUIPMENT ON COOK LINE, PIZZA PADDLE AND HOLSTER ATTACHED TO TABLE NEAR LARGE WHITE COMMERCIAL PIZZA OVEN, CAN OPENER AND SLEEVE ATTACHED TO PREP TABLE, ALL KNIVES AND UTENSILS STORED AGAINST THE WALLS THROUGHOUT, ALL PREP TABLES, STORAGE RACKS AND STORAGE SHELVES THROUGHOUT.
FLOORS THROUGHOUT ALL AREAS ON FIRST FLOOR AND IN BASEMENT NEED DETAIL CLEANING ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(MASSIVE DEBRIS FOUND BETWEEN COOLERS AND FREEZERS, GREASE AND FOOD DEBRIS ON COOK LINE, DEBRIS ALONG THE BASES OF THE WALLS IN ALL AREAS OF THE BASEMENT).
MUST REMOVE ALL PEELING AND CHIPPING PAINT FROM CEILINGS AND WALLS THROUGHOUT. CLEAN ALL DIRT AND STAINS FROM WALLS THROUGHOUT WHERE PRESENT AND PAINT ALL AREAS THAT ARE NO LONGER EASILY CLEANABLE.
REPLACE ALL MISSING END CAPS ON LIGHTS THROUGHOUT WHERE MISSING, AND CLEAN ALL LIGHT SHIELDS WHERE NEEDED.
INSTALL MECHANICAL VENTILATION IN BOTH EMPLOYEE WASHROOMS. PROVIDE STOPPERS FOR ALL SECTIONS OF 3 COMPARTMENT SINK.
MUST CLEAN AND MAINTAIN ALL UNUSED EQUIPMENT IN BASEMENT STORAGE AREA (CLEAN POP REISUE FROM PREP TABLE).
NO SOAP AND SANITARY HAND DRYING DEVICE FOUND AT DESIGNATED HAND WASHING FACILITY IN MAIN FOOD PREP AREA. CRITICAL VIOLATION 7-38-030.
NO CHEMICAL TEST STRIPS FOR 3 COMPARTMENT SINK ON PREMISES IN DISH WASHING AREA - MUST PROVIDE. 7-38-030
ALL PREPARED FOODS AND FOODS NOT STORED IN ORIGINAL CONTAINERS MUST BE LABELED AND DATED. ALL DESSERTS PURCHASED FROM LICENSED SUPPLIERS MUST BE PROPERLY LABELED WHEN PUT ON DISPLAY FOR SALE.
ALL MULTI-USE EQUIPMENT AND UTENSILS MUST BE PROPERLY STORED INVERTED(HANDLES UP OR OUT) IN CLEAN CONTAINERS.
MUST DEFROST ALL FREEZERS IN REAR AND 3-DOOR COOLER IN PIZZA PREP AREA WITH EXCESSIVE ICE BUILD-UP INSIDE.
CLEAN THE FOLLOWING: INTERIORS AND EXTERIORS OF ALL COOLERS, FREEZERS, CABINET INTERIOR OF DEEP FRYER, SIDES OF ALL COOKING EQUIPMENT ON COOK LINE, PIZZA PADDLE AND HOLSTER ATTACHED TO TABLE NEAR LARGE WHITE COMMERCIAL PIZZA OVEN, CAN OPENER AND SLEEVE ATTACHED TO PREP TABLE, ALL KNIVES AND UTENSILS STORED AGAINST THE WALLS THROUGHOUT, ALL PREP TABLES, STORAGE RACKS AND STORAGE SHELVES THROUGHOUT.
FLOORS THROUGHOUT ALL AREAS ON FIRST FLOOR AND IN BASEMENT NEED DETAIL CLEANING ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(MASSIVE DEBRIS FOUND BETWEEN COOLERS AND FREEZERS, GREASE AND FOOD DEBRIS ON COOK LINE, DEBRIS ALONG THE BASES OF THE WALLS IN ALL AREAS OF THE BASEMENT).
MUST REMOVE ALL PEELING AND CHIPPING PAINT FROM CEILINGS AND WALLS THROUGHOUT. CLEAN ALL DIRT AND STAINS FROM WALLS THROUGHOUT WHERE PRESENT AND PAINT ALL AREAS THAT ARE NO LONGER EASILY CLEANABLE.
REPLACE ALL MISSING END CAPS ON LIGHTS THROUGHOUT WHERE MISSING, AND CLEAN ALL LIGHT SHIELDS WHERE NEEDED.
REPAIR BOTH LEAKY FAUCETS AT 3 COMPARTMENT SINK IN DISH WASHING AREA. INSTALL MECHANICAL VENTILATION IN BOTH EMPLOYEE WASHROOMS. PROVIDE STOPPERS FOR ALL SECTIONS OF 3 COMPARTMENT SINK.
MUST CLEAN AND MAINTAIN ALL UNUSED EQUIPMENT IN BASEMENT STORAGE AREA (CLEAN POP REISUE FROM PREP TABLE).
NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN THE LOCATION 1 PREPARATION AREA. NOTED APPROXIMATELY 5LBS OF PRODUCT AT IMPROPER TEMPERATURES RANGING BETWEEN 55-58.1 DEGREES F. NOTED APPROXIMATLEY 3LBS OF SLICED TOMATOES AT 55 DEGREES F AND AND 2LBS OF SOUR CREAM AT 58.1 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW AND 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
INADEQUATE HAND WASHING FACILITIES FOR EMPLOYEES IN THE LOCATION 2 FOOD PREPARATION AREA. NOTED AN IGLOO STYLE WATER DISPENSER BEING USED TO STORE CLEAN WATER FOR HAND WASHING AND A PLASTIC BUCKET LOCATED UNDERNEATH BEING USED TO CATCH THE WASTE WATER. MUST PROVIDE APPROVED HAND WASHING FACILITIES FOR USE IN THE CITY OF CHICAGO. CRITICAL CITATION ISSUED 7-38-030
CLEAN CAN OPENER BLADE AND SLEEVE HOLDER AT PREP TABLE IN KITCHEN.
CLEAN INTERIOR BOTTOM OF FRYER IN KITCHEN.
CLEAN WALLS BEHIND COOKING EQUIPMENT.
INSTRUCTED THAT ALL FOOD HANDLERS THAT ARE NOT CITY OF CHICAGO CERTIFIED MUST OBTAIN THE IDPH FOOD HANDLER TRAINING CERTIFICATE.
PIZZA PREP COOLER AND WALK IN COOLER DOORS, HANDLERS, AND RUBBER GASKETS NOT CLEAN, DEBRIS BUILD-UP. INSTD TO CLEAN SAME AND MAINTAIN.
MISSING FLOOR DRAIN COVERS IN BASEMENT. PROVIDE SAME.
3-COMPARTMENT SINK FAUCET LEAKING. REPAIR SAME.
THE KNIVES ARE BEING STORED BEHIND THE SINK, REMOVE THE KNIVES AND AFTER SANITIZING THE KNIVES AND STORE THEM IN A CLEANABLE PLACE.
THE PIZZA OVEN EXHAUST IS FULL OF DUST BUILDUP, CLEAN OUT THE EXHAUST. THE STEAM TABLE SHELVES, PIZZA PREP AND WALK IN COOLERS HAVE FOOD BUILDUP ON THE INTERIOR SHELVES AND THE FREEZERS ARE FULL OF FROST BUILDUP: WASH, RINSE AND SANITIZE THE COOLER AND FREEZER INTERIORS.
THE FLOOR IS DIRTY IN THE REAR OFFICE, STORAGE AREA, CLEAN THE FLOOR FROM CORNER TO CORNER.
THE KITCHEN WALLS AND TILES ARE DIRTY, CLEAN THE WALLS.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CLEAN FAN COVERS IN WALK-IN COOLER TO REMOVE DUST, PAINT RUSTED COMPRESSOR COVER IN WALK-IN COOLER, CLEAN INTERIORS OF REFRIGERATION UNITS WHERE NEEDED. PAINT INTERIOR DOOR OF WALK-IN COOLER. CLEAN BOTTOM OF EXPOSED HANDSINK CABINET UNDER FRONT SERVING COUNTER.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPLACE TWO WORN FLOOR TILE BEHIND FRONT SERVING COUNTER. CLEAN FLOOR IN FURNACE ROOM IN CORNERS. SEAL OPENINGS AROUND PIPES IN FURNACE ROOM LEADING INTO FLOOR.
The walls and ceilings shall be in good repair and easily cleaned. REMOVE DUST FROM VENTILATION FANS IN BOTH WASHROOMS.
REPLACE WORN SUB-PUMP COVER IN BASEMENT.
Inspector Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL & DATE ALL COOKED FOODS IN COOLERS.
Inspector Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT ALL MULTIUSE UTENSILS ON SHELVING UNITS.
Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER.MUST REPAIR OR REPLACE TORN SEATS,MISSING DOOR HANDLE ON 6- DOOR COOLER,LOOSE COMPRESSOR UNIT VENT IN 2- DOOR REACH IN COOLER.
Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN VENTS IN TOILET ROOMS,FANGUARDS & SHELVING UNITS IN WALK IN COOLER,SOME STORAGE SHELVES.
Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPLACE SOME DAMAGED & MISSING FLOOR TILES THROUGHOUT.MUST CLEAN FLOOR UNDER, AROUND EQUIPMENT.
Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST PROVIDE DOOR SWEEP ON INTERIOR DOOR LEADING TO APARTMENTS,ADJUST REAR DOOR SWEEP.
Inspector Comments: 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.MUST REPLACE SOME BURNT OUT LIGHT BULBS & END CAPS IN PREP AREAS.
Inspector Comments: 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.MUST REPAIR OR REPLACE LEAKY FAUCET AT 3- COMPARTMENT SINK,DAMAGED SUMP PUMP LID,OVER HEAD PIPE IN BASEMENT LEAKING.
Inspector Comments: 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 ELEVATE ARTICLES OFF OF FLOOR IN BASEMENT & DRY FOOD STORAGE AREA.
All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL & DATE ALL COOKED FOODS IN COOLERS.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT ALL MULTIUSE UTENSILS ON SHELVING UNITS.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER.MUST REPAIR OR REPLACE TORN SEATS,MISSING DOOR HANDLE ON 6- DOOR COOLER,LOOSE COMPRESSOR UNIT VENT IN 2- DOOR REACH IN COOLER.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN VENTS IN TOILET ROOMS,FANGUARDS & SHELVING UNITS IN WALK IN COOLER,SOME STORAGE SHELVES.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REPLACE SOME DAMAGED & MISSING FLOOR TILES THROUGHOUT.MUST CLEAN FLOOR UNDER, AROUND EQUIPMENT.
The walls and ceilings shall be in good repair and easily cleaned.MUST PROVIDE DOOR SWEEP ON INTERIOR DOOR LEADING TO APARTMENTS,ADJUST REAR DOOR SWEEP.
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.MUST REPLACE SOME BURNT OUT LIGHT BULBS & END CAPS IN PREP AREAS.
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.MUST REPAIR OR REPLACE LEAKY FAUCET AT 3- COMPARTMENT SINK,DAMAGED SUMP PUMP LID,OVER HEAD PIPE IN BASEMENT LEAKING.
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 ELEVATE ARTICLES OFF OF FLOOR IN BASEMENT & DRY FOOD STORAGE AREA.
All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL ALL PREP FOODS INSIDE WALK IN COOLER.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN HANDLES ON PREP REACH IN COOLER DOORS, AND ON UPRIGHT FREEZERS DOORS.
All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, AND STORAGE SHELVES UNDER FRONT SERVING COUNTER.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPLACE BROKEN FLOOR TILES THRU-OUT PREMISES, AND CLEAN FLOORS THRU-OUT INCLUDING BASEMENT.
The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL OPENING ON BOTTOM OF WALL INSIDE MENS WASHROOM TO PREVENT PEST ENTRY, AND REPLACE MISSING CEILING TILES IN REAR STORAGE ROOM.
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. MUST REPAIR LEAK AT PIPES UNDER FRONT AREA EXPOSED SINK.
MUST REMOVE UNNECESSARY ARTICLES THRU-OUT REAR STORAGE ROOM, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE.
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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