JUNIOR'S SPORTS LOUNGE.

Chicago Health Dept

724 W MAXWELL ST · WEST LOOP, CHICAGO

Last inspected 2010.

2 inspections on record since 2010 · Last inspected Sep 2010.

Last inspected Sep 2010. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

SEP 2010

INSPECTION HISTORY

SEP 22

2010

PASS 4 violations

Minor Sanitation

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

Wash, rinse and sanitize all of the kitchen walk-in cooler racks until it is clean and sanitary.

Minor Sanitation

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

The kitchen floors are damaged and unsanitary, repair the floor so it is smooth and sanitary. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.

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 Clean and maintain the kitchen walls and ceilings so they are smooth and sanitary from top to bottom. cleaned.

Minor Sanitation

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

Clean and maintain the kitchen and bar floor drains

SEP 15

2010

PASS W/ CONDITIONS 5 violations 1 CRITICAL

Critical Food Temperature

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

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. The low temperature dishmachine has no sanitizing rinse after numberous cycles were run. The dishmachine has been tagged ?held for inspection? until re-inspected by the Chicago Department of Public Health.

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. Wash, rinse and sanitize all of the kitchen walk-in cooler racks until it is clean and sanitary.

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. The kitchen floors are damaged and unsanitary, repair the floor so it is smooth and sanitary. Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.

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. Clean and maintain the kitchen walls and ceilings so they are smooth and sanitary from top to bottom.

Minor Sanitation

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

Clean and maintain the kitchen and bar floor drains.

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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