OCT 30
2014
PASS · 0 violations
SAWTOOTH RESTAURANT AND LOUNGE.
Chicago Health Dept
1350 W RANDOLPH ST · WEST LOOP, CHICAGO
Last inspected 2014.
8 inspections on record since 2010 · Last inspected Oct 2014.
Last inspected Oct 2014. Records may not reflect current conditions.
THE NUMBERS
INSPECTIONS
8
VIOLATIONS
24
total on record
LAST INSPECTED
OCT 2014
INSPECTION HISTORY
OCT 22
2014
FAIL 3 violations 2 CRITICAL
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
OBSERVED LIVE FRUIT FLIES IN THE BASEMENT FOOD PREP AREA AND BEHIND THE 1ST FLOOR BAR. APPROXIMATELY 40 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
OUTSIDE GARBAGE AREA NOT MAINTAINED CLEAN AND OVERFLOWING GARBAGE OBSERVED OVER THE TOP LID OF THE GARBAGE DUMPSTER SO THAT THE LID COULD NOT BE CLOSED. MANAGEMENT INSTRUCTED TO MAINTAIN THE GARBAGE AREA CLEAN AT ALL TIMES AND HAVE AN ADEQUATE GARBAGE PICKUP SCHEDULE SO THAT GARBAGE DOES NOT OVERFLOW OVER THE TOP OF THE GARBAGE DUMPSTER AND THE LIDS CANNOT BE CLOSED. SERIOUS VIOLATION 7-38-020.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
DETAIL CLEAN THE FLOOR DRAINS THROUGHOUT THE BASEMENT AND BEHIND THE BARS TO ELIMINATE PEST HARBORAGE CONDITIONS.
JUN 6
2013
PASS 3 violations
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
MUST CLEAN FAN COVER INSIDE COOLERS TO REMOVE DUST.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
MUST CLEAN FLOOR DRAINS IN KITCHEN AND IN BASEMENT DISH WASHING AREA TO REMOVE DEBRIS.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
MOTED MISSING LIGHT SHIELD INSIDE WALK IN COOLER. MUST REPLACE AND MAINTAIN.
APR 25
2012
PASS 3 violations
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
The bottoms and legs of kitchen prep tables are greasy, clean surfaces in detail. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
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 basement floors are rough and unsanitary, reseal the floors so they are smooth and sanitary. The kitchen baseboard is peeling away from the wall and full of food buildup, clean and reseal the baseboard. The 1st floor mop sink has broken and damaged tiles and floor area, repair area so it is smooth and sanitary.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
A light fixture in the kitchen has no shield, replace the missing shield and repair all burned out lighting in the kitchen. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.
APR 19
2012
FAIL 4 violations 1 CRITICAL
WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
No hot water on premises, restore hot running water to the entire establishment. No citation was issued at this time per supervisor, business closed upon entry and to remain closed until reinspected by the Chicago Department of Public Health. All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
The bottoms and legs of kitchen prep tables are greasy, clean surfaces in detail. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
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 basement floors are rough and unsanitary, reseal the floors so they are smooth and sanitary. The kitchen baseboard is peeling away from the wall and full of food buildup, clean and reseal the baseboard. The 1st floor mop sink has broken and damaged tiles and floor area, repair area so it is smooth and sanitary.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
A light fixture in the kitchen has no shield, replace the missing shield and repair all burned out lighting in the kitchen. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.
show all 8 inspections →
APR 14
2011
PASS 4 violations
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
A CLEAVER WITH A CHIPPED UP BLADE WAS FOUND IN THE BAR, REPAIR OR REPLACE UNSANITARY FOOD UTENSILS.
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. THE EXHAUST HOOD HAS GREASE AND DUST BUILDUP, CLEAN OFF ALL BUILDUP ABOVE YOUR COOKING AREA.
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 FLOOR IN THE BASEMENT DISH AREA IS DIRTY, CLAEN THE FLOOR IN DETAIL.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
CLEAN OUT AND MAINTAIN THE DIRTY DISHROOM FLOOR DRAIN.
JUL 22
2010
PASS · 0 violations
JUL 13
2010
FAIL 7 violations 4 CRITICAL
FACILITIES TO MAINTAIN PROPER TEMPERATURE
All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. THE TOP SECTION OF THE NORTH PREP COOLER IS 45 F, DROP THE TEMPERATURE TO 40 F OR LESS.
SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. THE WASTE WATER LINES ABOVE THE BASEMENT PREP AREA NEED TO BE ENCAPSULATED.
HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
Adequate and convenient hand washing facilities shall be provided for all employees. INSTALL EXPOSED HANDSINKS IN THE NORTH END OF THE 1ST FLR KITCHEN AND THE DISHROOM.
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
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. 10 LIVE SMALL FLIES FOUND IN THE DISHROOM AND 2ND FLOOR BAR AREA, REMOVE ALL EVIDENCE OF SMALL FLIES. PEST PROOF ALL OF YOUR OUTER DOORS, INSTALL PEST STRIPS.
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 FLOORS AND BASEBOARDS THROUGHOUT THE FIRST FLOOR KITCHEN AND FIRST FLOOR BAR BASEBOARDS, THE BASEMENT DISHROOM AND PREP AREA AND 2ND FLOOR BAR DRAIN AREA ARE ROUGH AND UNSANITARY. RESEAL THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH AND EASY TO CLEAN.
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. THE 2ND FLOOR BAR BRICK WALL IS ROUGH AND UNSANITARY, RESEAL THE BRICK SO IT IS SMOOTH AND EASILY CLEANABLE.
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
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. INSTALL A DRAIN LINE FOR BOTH BARS SODA GUNS.
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 →
Report an error on this page →