Chicago Health Dept
1820 S ASHLAND AVE · PILSEN, CHICAGO
Last inspected 2018.
13 inspections on record since 2010 · Last inspected Feb 2018.
Last inspected Feb 2018. Records may not reflect current conditions.
CLEAN INTERIOR BOTTOM OF UPRIGHT FREEZER IN PREP AREA OF FOOD DEBRIS, REMOVE GREASE BUILD UP AT INTERIOR BOTTOM OF DEEP FRYER.
REMOVE CLUTTER IN BASEMENT AREA, ORGANIZE AND MAINTAIN AT ALL TIMES.
CLEAN INTERIOR BOTTOM OF UPRIGHT FREEZER IN PREP AREA OF FOOD DEBRIS, REMOVE GREASE BUILD UP AT INTERIOR BOTTOM OF DEEP FRYER.
CLEAN FLOOR AROUND AND UNDER DEEP FRYER OF GREASE SPILLS, AND CLEAN FLOOR IN PREP AREA OF FOOD SPILLS.
REMOVE CLUTTER IN BASEMENT AREA, ORGANIZE AND MAINTAIN AT ALL TIMES.
OBSERVED FROZEN CHICKEN STORED IN A PLASTIC GROCERY BAG IN THE BASEMENT FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.
REPAIR THE DAMAGED CEILING IN THE REAR FOOD PREP AREA. MUST PAINT EXPOSED WOOD PANEL ON CEILING. SCRAPE AND REPAINT CHIPPED PAINT ON THE WALL BELOW THE AREA OF DAMAGED CEILING.
MUST EXTEND THE DRAIN LINE FOR THE ICE MACHINE TO THE FLOOR DRAIN SO THAT THE WATER DOES NOT LEAK ONTO THE BASEMENT FLOOR.
OBSERVED THE REAR CUTTING BOARDS, AND PREP TABLES NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE. ALSO CLEAN STOVE TOP.
OBSERVED MISSING FLOOR TILES IN MENS RESTROOM,INSTRUCTED TO REPLACE.
OBSERVED THE NEW DRY WALL ON THE REAR CEILING NOT SEALED, ALSO MISSUNG CEILING OVER REAR 2 DOOR COOLER, INSTRUCTED TO SEAL, AND REPLACE MISSING TILE. ALSO RECAULK THE FRONT 3 COMPARTMENT SINK.
OBSERVED 1 SMALL, 1 MEDIUM, PROPANE TANK NOTED IN THE FRONT OF THE BASEMENT, INSTRUCTED TO REMOVE FROM BUILDING.
NO CERTIFIED MANAGER ON DUTY WHEN POTENTIALLY HAZARDOUS FOOD (BEEF 183.4F AND RICE 165.8F)PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A
REMOVE RUSTY SURFACES ON BOTTOM OF PREP TABLES IN PREP AREA.
CLEAN FLOORS UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, UTILITY, DISH WASHING AND BASEMENT AREAS(FOOD DEBRIS, DEAD ROACHES). GROUT LOOSE FLOOR TILES IN PREP AND DISH WASHING AREAS.
SEAL ALL OPENINGS ALONG BASEBOARDS IN BASEMENT. SEAL ALL OPENINGS, CRACKS, CREVICES, IN WALLS AND CEILINGS AND IN ALL AREAS. CLEAN INTERIOR OF LIGHT SHIELD(DEAD INSECTS)IN KITCHEN.
OBSERVED 7 LIVE ROACHES CRAWLING ON EXTERIOR OF UTILITY SINK, ON UPPER WALL NEAR UTENSIL STORAGE SHELVES, ON FLOOR ALONG WALL UNDER TABLE IN DISH WASHING AREA ON PLATES AND SAUCERS ON UTENSIL STORAGE SHELVES, ON CARDBOARD BOX ON STORAGE SHELF AND FLOOR NEAR CHAIR STORAGE IN BASEMENT. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AFFECTED AREAS. SERIOUS VIOLATION 7-38-020
PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1546566 ON 6-1-15 30- LABEL ALL BULK CONTAINERS IN PREP AREA. 31-ELEVATE AND INVERT ALL CLEAN MULTI-USE EQUIPMENT, POTS, PANS, ETC IN DISH WASHING AREA. 32-REMOVE GROCERY BAGS AND PROPERLY STORE FOOD IN FOOD STORAGE BAGS OR CONTAINERS IN FREEZERS. 33-CLEAN INTERIOR OF ICE MACHINE AND UPRIGHT FREEZER IN BASEMENT. 34-CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP AREA(FOOD DEBRIS). GROUT AND REPLACE ALL DAMAGED FLOOR TILES. 36-PROVIDE LIGHT SHIELDS OR SHATTERPROOF BULBS IN DISH WASHING AREA. REPLACE MISSING END CAPS ON LIGHT SHIELDS IN BEVERAGE AREA. 38-PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK. REPAIR LEAKING FAUCET ON KITCHEN 3-COMPARTMENT SINK AND LEAKING HOT WATER HANDLE ON 3-COMPARTMENT SINK IN BEVERAGE AREA. 42-ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS. 43-STORE WASH CLOTHS IN SANITIZING SOLUTION. 45-PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES. SERIOUS VIOLATION 7-42-090
REPLACE MISSING FILTERS IN VENTILATION HOOD. REMOVE RUSTY SURFACES ON BOTTOM OF PREP TABLES IN PREP AREA.
CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, COOKING EQUIPMENT, PREP TABLES, SHELVING UNITS.
CLEAN FLOORS UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, UTILITY, DISH WASHING AND BASEMENT AREAS(FOOD DEBRIS, DEAD ROACHES).
SEAL ALL OPENINGS IN CEILING ABOVE REACH-IN COOLERS IN PREP AREA. SEAL OPENINGS ALONG ELECTRICAL OUTLET IN DISH WASHING AREA AND ALONG BASEBOARDS IN BASEMENT. SEAL ALL OPENINGS, CRACKS, CREVICES, IN WALLS AND CEILINGS AND IN ALL AREAS. CLEAN INTERIOR OF LIGHT SHIELD(DEAD INSECTS) AND VENTILATION HOOD (GREASE BUILDUP) IN PREP AREA. REMOVE PEELING PAINT ON CEILING NEAR DISH WASHING AREA AND FRONT BEVERAGE/BUFFET AREA(WATER DAMAGE).
OBSERVED PREP COOLER NEAR UTILITY SINK NOT MAINTAINING PROPER TEMPERATURE 53.2F. INSTRUCTED MANAGER TO REPAIR COOLER MUST MAINTAIN 40F OR BELOW. PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL RE-INSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A
OBSERVED DICED TOMATOES 56.7F, SOUR CREAM 55.5F, COOKED BEEF 54.6F, AND PORK 50.5F STORED AT IMPROPER TEMPERATURE IN PREP COOLER. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY $80 AND 20LBS. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A
LABEL ALL BULK CONTAINERS IN PREP AREA.
ELEVATE AND INVERT ALL CLEAN MULTI-USE EQUIPMENT, POTS, PANS, ETC IN DISH WASHING AREA.
REMOVE GROCERY BAGS AND PROPERLY STORE FOOD IN FOOD STORAGE BAGS OR CONTAINERS IN BASEMENT CHEST FREEZER.
CLEAN INTERIOR OF ICE MACHINE AND UPRIGHT FREEZER IN BASEMENT.
CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN PREP AREA(FOOD DEBRIS). GROUT AND REPLACE ALL DAMAGED FLOOR TILES.
PROVIDE LIGHT SHIELDS OR SHATTERPROOF BULBS IN DISH WASHING AREA. REPLACE MISSING END CAPS ON LIGHT SHIELDS IN BEVERAGE AREA.
PROVIDE ADEQUATE STOPPERS FOR 3-COMPARTMENT SINK. REPAIR LEAKING FAUCET ON KITCHEN 3-COMPARTMENT SINK AND LEAKING HOT WATER HANDLE ON 3-COMPARTMENT SINK IN BEVERAGE AREA.
ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
STORE WASH CLOTHS IN SANITIZING SOLUTION.
PROVIDE FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES.
Foods in reach in-cooler,upright and chest freezer are not in original container. All food not stored in the original container shall be stored in properly labeled containers.
Cold hold unit, reach in cooler, freezer and chest freezer have build up of grime. Must detail clean and sanitize.
Damage floor tile near serving counter. must replace tile.
Ceiling vents has accumlation of dust. Must detail clean. The walls and ceilings shall be in good repair and easily cleaned.
MUST CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR BOTTOM OF FRYER TO REMOVE GREASE AND FOOD PARTICLES, EXTERIOR SURFACES OF COOKING EQUIPMENT, INTERIORS OF REFRIGERATION UNITS, UNDER GRILL AND PREP TABLE BOTTOMS.
CLEAN FLOORS THROUGHOUT: UNDER, AROUND AND BEHIND KITCHEN EQUIPMENT AND IN BASEMENT STORAGE AREA. SMALL HOLE IN CONCRETE FLOOR OF BASEMENT FACING EAST; SEAL HOLE.
PEELING OBSERVED ON CEILING OF WALK-IN COOLER; REMOVE AND PAINT. REPLACE MISSING FAN GUARD COVER IN WALK-IN COOLER AND TIGHTEN COVER THAT IS ON THE OTHER FAN WHICH IS LOOSE. CLEAN FAN UNIT TO REMOVE DUST.
REPAIR FAUCET NECK OF THREE COMP SINK IN KITCHEN WHERE LEAKING. PROVIDE METAL OR RUBBER DRAIN STOPPERS FOR BOTH THREE COMP SINKS.
NO INTERNAL THERMOMETER OBSERVED IN SMALL ONE DOOR PREP COOLER THAT STORES MEAT; PROVIDE A THERMOMETER.
SOME UNNECESSARY ITEMS IN BASEMENT; REMOVE TO AVOID CLUTTER.
The racks and shelves have some grease buildup in the kitchen, clean in detail.
The floors are dirty and have buildup in the corners, clean the floors from corner to corner.
Ventilation system is having trouble drawing out the kitchen exhaust, clean and have your ventilation system checked to see if it meets currant ventilation code.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE SHELVES AND LEGS UNDER THE COOKING EQUIPMENT AND PREP TABLES ARE STARTING TO RUST. INSTRUCTED TO REMOVE THE RUST AND PAINT THEM.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN THE INTERIOR AND EXTERIOR OF THE FOLLOWING EQUIPMENT:- ALL REACHIN COOLERS, ALL STORAGE SHELVES THROUGHOUT, OVEN, FRYER, GRILL, AND FILTERS ABOVE.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN ALL THE FLOORS ALONG THE WALLS AND IN THE CORNERS IN PREP AREA AND IN THE BASEMENT HAS DUST BUILDUP ON THEM.
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 REPLACE THE LIGHT SHIELDS IN THE PREP AREA THEY ARE IN POOR REPAIR.
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. CLEAN THE VENTS THROUGHOUT PREMISES HAS DUST BUILDUP ON THEM.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN THE FILTERS ABOVE THE COOKING EQUIPMENT HAS GREASE BUILDUP.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOOR IN PREP AREA UNDER AND AROUND THE WATER HEATER AND THE OTHER HEAVY EQUIPMENT.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR OR REPLACE LID TO DEEP FREEZER. PAINT EXTERIOR OF DEEP FREEZER(SURFACE WEARING AWAY).
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN THE INTERIORS & EXTERIORS OF THE FOLLOWING: ALL COOLERS & FREEZERS(USED & UNUSED), ALL STORAGE SHELVES THROUGHOUT, OVEN, CHARCOAL GRILL, & PREP TABLES. CLEAN HOOD & FILTERS ABOVE COOKING EQUIPMENT. CLEAN EXTERIOR OF ICE MACHINE IN BASEMENT.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. REPAIR BROKEN SECTIONS OF FLOOR IN REAR SECTION OF BASEMENT. DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. ELEVATE ALL POP/STOCK 6 INCHES OFF FLOOR IN BASEMENT.
The walls and ceilings shall be in good repair and easily cleaned. SOUTH WALL IN DINING AREA MADE OF BRICK, MUST APPLY A FINISH OR SEALANT TO IT; SURFACE MUST BE EASILY CLEANABLE. ALL WALL COVINGS(BASEBOARDS) THAT ARE NO LONGER EASILY CLEANABLE MUST EITHER BE PAINTED OR REPLACED & LOOSE BASEBOARDS MUST SEALED TIGHTLY TO WALLS THROUGHOUT. WALLS THROUGHOUT KITCHEN AREA MUST BE REPAIRED(CEILING & WALLS), CLEANED AND PAINTED- SURFACES MUST BE IN GOOD REPAIR, SMOOTH, AND EASILY CLEANABLE. MUST ALSO SEAL ALL CRACKS IN CORNERS OF WALLS IN WASHROOMS AND SEAL AROUND ALL PIPES IN WALLS THROUGHOUT WHERE NEEDED. CLEAN AND/OR PAINT DOORS IN KITCHEN.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE SHIELDS FOR LIGHTS INSIDE COOLERS & FREEZERS OR REPLACE LIGHTS WITH SHATTER RESISTANT BULBS. REPLACE MISSING END CAPS ON LIGHTS IN KITCHEN.
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. FAUCET AT 3 COMPARTMENT SINK IN FRONT SERVICE AREA NOT LONG ENOUGH TO REACH ALL 3 SECTIONS OF 3 COMPARTMENT SINK-MUST EITHER REPLACE IT OR ADD AN EXTENSION TO EXISTING FAUCET. KITCHEN AREA VERY SMOKY, EXHAUST DOES NOT APPEAR TO BE WORKING-MUST REPAIR IT.
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. ENTIRE BASEMENT AREA CLUTTERED WITH A VARIETY OF UNNECESSARY ARTICLES THROUGHOUT-MUST REMOVE ALL UNNECESSARY ARTICLES FROM AREA AND KEEP IT NEAT AND ORGANIZED.
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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