HEAVEN ON SEVEN ON RUSH.

Chicago Health Dept

600 N MICHIGAN AVE · STREETERVILLE, CHICAGO

Last inspected 2014.

7 inspections on record since 2010 · Last inspected Jul 2014.

Last inspected Jul 2014. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

JUL 2014

INSPECTION HISTORY

JUL 17

2014

PASS 4 violations

Minor Chemical Safety

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

OBSERVED BULK FOOD ITEMS UNLABELED IN THE PREP AREA. INSTRUCTED TO LABEL ALL BULK FOOD ITEMS.

Minor Sanitation

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

OBSERVED A HOLE IN THE MOP SINK DRAINING WATER ONTO THE FLOOR. INSTRUCTED TO REPAIR THE MOPSINK.

Minor Sanitation

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

OBSERVED CEILING TILES MISSING OVER WALK IN COOLER AND WALK IN FREEZER. INSTRUCTED TO PROVIDE AND MAINTAIN CEILING TILES.

Minor Plumbing & Waste

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

OBSERVED THE 3 COMPARTMENT SINK SPRAYER HEAD BASE LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

SEP 9

2013

PASS W/ CONDITIONS 3 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 INSIDE OF THE LINE PREP COOLER. OBSERVED CHICKEN AT 45.6F, SAUSAGE AT 54.8F, EGG BATTER AT 50.3F, DRESSING AT 54.3F. MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.

Minor Sanitation

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

OBSERVED STANDING WATER BETWEEN THE FLOOR TILES. MUST REGROUT THE FLOOR TILES OF THE COOK'S LINE, BAR, REAR PREP AREA AND DISHWASH AREA.

Minor Sanitation

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

REPLACE THE MISSING BASEBOARD TILE IN THE DISHROOM.

MAY 31

2012

PASS · 0 violations

MAY 22

2012

FAIL 6 violations

Serious Plumbing & Waste

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED

NO HOT RUNNING WATER AT WOMEN'S TOILET ROOM HAND SINKS, INSTRUCTED MGR TO PROVIDE.

Minor Chemical Safety

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

MISSING LABELS AT BULK FOOD AND SPICE CONTAINERS, INSTRUCTED TO PROVIDE.

Minor Sanitation

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

DUST BUILD AT PIPES INSIDE WALK-IN COOLER, INSTRUCTED TO CLEAN.

Minor Facility Condition

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

MISSING LIGHT SHIELD AT LIGHT FIXTURE ABOVE 3-COMP SINK. INSTRUCTED TO INSTALL.

Minor Plumbing & Waste

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

MUST INSTALL A VACUUM BREAKER AT HOSE CONNECTION AT DISH WASHING AREA.

Minor Sanitation

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP PLACED ON TOP OF ICE CUBES, INSTRUCTED TO STORE OFF CUBES.

NOV 16

2011

PASS · 0 violations

show all 7 inspections →

NOV 9

2011

FAIL 6 violations 2 CRITICAL

Critical Food Temperature

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

(7-38-030) INADEQUATE UTENSIL/EQUIPMENT SANITATION. THE HIGH TEMPERATURE DISHMACHINE IS REGISTERING A FINAL RINSE TEMP. OF 153.2-167.4 ONLY. INSTRUCTED TO USE 3-COMP. SINK TO EFFECTIVELY SANITIZE ALL UTENSILS/EQUIPMENT, WITH 200-PPM QUATS UNITL UNIT IS FIXED. Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.

Critical Pest Activity

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

(7-38-020) EVIDENCE OF PEST ACTIVITY ON PREMISES. NOTED 11-SMALL/FRUIT FLIES ON WALLS, BOXES & SHELVES OF DRY STORAGEAREA AT BACK PREP ROOM (EAST WALL); 6-ON WALL/CEILING AT DISHROOM; 5-ON A ILLAR AROUND THE BAR. INSTRUCTED TO ELIMINATE SOURCE & CLEAN/SANITIZE ALL AFFECTED AREAS. 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

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

ALL ICE BINS AT THE BAR MUST HAVE LIDS-INSTRUCTED TO PROVIDE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

Minor Sanitation

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

FOLLOWING NEED CLEANING: CAN OPENER, INTERIOR FLOOR OF FRONT COOLER DRAWERS; DE-LIME EXTERIOR OF DISHMACHINE ALSO. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

Minor Pest Activity

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

FLOORS AT BAR & DISHROOM MUST BE KEPT CLEAN & DRY, INCLUDING FLOOR DRAINS, TO PREVENT PEST HARBORAGE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

Minor Pest Activity

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

WALLS/CEILING TILES AFFECTED BY PESTS/FOOD STAINS/DUST MUST CLEANED & SANITIZED. The walls and ceilings shall be in good repair and easily cleaned.

NOV 2

2010

PASS 7 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. CUTTING BOARDS IN NEED OF REPLACING WHERE WORN, BROKEN. MUST REPLACE AND MAINTAIN AT ALL TIMES.

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. THE FOLLOWING IN NEED OF CLEANING: ALL COOKING EQUIPMENT, INTERIOR OF REACH-IN COOLERS, ICE MACHINE, STORAGE SHELVES AND PREP TABLES. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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 PREP AREA IN NEED OF REGROUTING. MUST CLEAN, REGROUT AND MAINTAIN FLOORS AT ALL TIMES.

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. CEILING IN DRY STORAGE AREA IN NEED OF CLEANING TO RERMOVE DUST AT AIR VENT, WALL AND IN CEILING AT FRONT HOT LINE IN NEED OF CLEANING TO REMOVE ALL DUST BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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. LIGHTS IN NEED OF SHIELDING WITH TUBES AND END CAPS. MUST SHIELD AND MAINTAIN AT ALL TIMES.

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. BAR GUNS IN NEED OF DRAIN TUBES. MUST INSTALL AND MAINTAIN.

Minor Other

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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. MUST CHECK AND CALIBRATE STEM THERMOMETERS DAILY.

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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