TAC QUICK.

Chicago Health Dept

3928-30 N SHERIDAN RD · LAKEVIEW, CHICAGO

Last inspected 2016.

8 inspections on record since 2010 · Last inspected Feb 2016.

Last inspected Feb 2016. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

FEB 2016

INSPECTION HISTORY

FEB 22

2016

PASS 4 violations

Minor Food Storage & Handling

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

MUST LABEL ALL BULK FOOD STORAGE CONTAINERS IN REAR FOOD STORAGE AREA.

Minor Sanitation

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

OBSERVED DIRT AND DEBRIS INSIDE 2-DOOR UPRIGHT COOLER IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN. OBSERVED DIRT IN THE INTERIOR SURFACES OF MICROWAVES IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN. DETAIL CLEAN INTERIOR PANELS OF ICE MACHINE AT THE FRONT SERVING STATION.

Minor Sanitation

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

OBSERVED GREASE AND DIRT BUILDUP ON FLOOR IN KITCHEN FOOD PREP AREA UNDERNEATH COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.

Minor Sanitation

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

OBERVED WATER DAMAGED CEILINH TILES IN DINING AREA ABOVE FRONT COUNTER TOP. MUST REPLACE AND MAINTAIN. OBSERVED GREASE AND DIRT BUILDUP ON WALLS IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN. OBSERVED OPENING INTO WALL INSIDE WASHROOM. MUST SEAL AND MAINTAIN.

SEP 11

2015

PASS 4 violations

Minor Sanitation

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

OBSERVED ACCUMULATED FOOD DEBRIS ON PREP REACH IN COOLERS DOOR RUBBER GASKETS/INTERIOR OF COOLERS DOOR HINDGES. INSTRUCTED MANAGER TO CLEAN EQUIPMENT AND MAINTAIN.

Minor Sanitation

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

OBSERVED ACCUMULATED DUST/GREASE BUILD UP ON PREP AREA CEILING AROUND CEILING VENTILATION COVER AND ON ADJACENT CEILING LIGHT BULB ALSO OBSERVED DUST BUILD UP ON WASHROOM WALLS. MUST CLEAN PREP AREA CEILING AROUND VENTILATION COVER/PREP AREA LIGHT COVER ALSO MUST CLEAN ALL WALLS IN WASHROOM.

Minor Facility Condition

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

NO THERMOMETER INSIDE STAND UP REACH IN 2-DOOR COOLER IN PREP AREA ALSO NO METAL STEM THERMOMETER FOR FOOD HANDLERS. INSTRUCTED MANAGER TO PROVIDE THERMOMETER FOR COOLER ALSO MUST PROVIDE/CALIBRATE METAL STEM THERMOMETER FOR FOOD HANDLERS.

Minor Documentation & Training

FOOD HANDLER REQUIREMENTS MET

INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.

OCT 30

2014

PASS W/ CONDITIONS 4 violations

Serious Documentation & Training

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

FOUND NO CITY OF CHICAGO FOOD SANITIATION MANAGER ONSITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS (I.E. BEEF, CHICKEN, PORK, ETC.) INSTRUCTED TO HAVE ORIGINAL CERTIFICATE CONSPICOUSLY POSTED IN PLAIN VIEWING OF CUSTOMERS AND MANAGER ONSITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012

Minor Sanitation

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

INSTRUCTED TO DETAIL CLEAN THE NOZZLES ATTACHED TO THE KITCHEN HOOD VENTS TO REMOVE HEAVY GREASE DEBRIS BUILDUP.

Minor Sanitation

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

THE FOLLOWING AREAS ARE SOILED WITH GREASE BUILDUP: THE DRY FOOD STORAGE RACK AND ALL ITEMS FOUND ON THE RACK INCLUDING LARGE CONTAINERS OF DRY FOODS, SEASONINGS, AND LOOSE ARTICLES STORED ON RACK. LOWER COMPARTMENT OF THE DEEP FRYER AND FLOORS UNDERNEATH THE FRYER. INSTRUCTED TO SCRAPE, DETAIL CLEAN, AND MAINTAIN THE ABOVE MENTIONED AREAS TO REMOVE BUILDUP.

Minor Employee Hygiene

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL EMPLOYEES IN THE FOOD PREP AREA INSTRUCTED TO WEAR HAIR RESTRAINTS AT ALL TIMES.

FEB 26

2014

PASS 4 violations

Minor Sanitation

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

THE STORAGE RACKS AND SHELVING IS DIRTY, CLEAN ALL SURFACES AND SANITIZE, RESEAL ANY CHIPPING PAINT.

Minor Sanitation

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

THE 2 DOOR UPRIGHT AND THE REACH IN COOLERS ARE DIRTY INSIDE; CLEAN, RINSE AND SANITIZE THE COOLERS FROM TOP TO BOTTOM. THE OUTSIDE OF THE EXHAUST HOOD IS GREASY, CLEAN THE HOOD SURFACES IN DETAIL.

Minor Sanitation

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

THE KITCHEN FLOORS ARE DIRTY, CLEAN THE FLOORS FROM CORNER TO CORNER.

Minor Sanitation

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

THE KITCHEN WALLS ARE COATED WITH GREASE, CLEAN THE WALLS FROM TOP TO BOTTOM.

MAR 14

2013

PASS 4 violations

Minor Chemical Safety

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

MUST LABEL AND DATE COOKED ITEMS INSIDE REACH-IN COOLER.

Minor Sanitation

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

DETAIL CLEAN EXTERIOR OF COOKING EQUIPMENT IN KITCHEN PREP AREA AND BOTTOM OF PREP TABLES. MUST REMOVE FOOD DEBRIS. MUST CLEAN FANS INSIDE COOLERS. REMOVE ACCUMULATION OF DUST.

Minor Plumbing & Waste

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

FAUCET AT 3-COMPARMENT SINK IS LEAKING SLOWLY. MUST REPAIR AND MAINTAIN.

Minor Sanitation

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

WIPNG CLOTHES STORED ON PREP TABLES. MUST PROPERLY STORE IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

show all 8 inspections →

SEP 13

2012

PASS 1 violation

Minor Sanitation

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

INTERIOR TALL REACH-IN COOLER WITH RUSTY METAL RACK SHELVING. MUST REPAINT OR REPLACE.

SEP 6

2012

FAIL 8 violations 2 CRITICAL

Critical Food Temperature

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOKS LINE TWO DOOR COOLER FOUND AT 49F. WITH FOODS SUCH AS COOKED PORK AT 52.2F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 40F OR BELOW AND C.D.P.H. CONTACTED BY FAX REQUEST TO 312-746-4240 OR EMAIL AT cdphfood@cityofchicago.org FOR INSPECTION AND TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005 (A).

Critical Food Temperature

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

APPROXIMATELY 2 LBS EACH FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. COOKED PORK AT 52.2F, BEEF AT 49F, CHICKEN AT 46.6F. ALL FOODS DISCARDED. CRITICAL CITATION ISSUED 7-38-005(A).

Serious Sanitation

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

PREVIOUS MINOR VIOLATIONS FROM 6-14-10 #250879 NOT CORRECTED. #33-DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,INCLUDED DEEP FRYERS(GREASE BUILD-UP).NEED TO CLEAN PIPE BEHIND COOKING EQUIPMENT(GREASE BUILD-UP).#34-DETAIL CLEAN UNDER AND AROUND COOKING EQUIPMENT ,INCLUDED AROUND THE WHEELS OF EQUIPMENT(GREASE BUILD-UP). #41-REMOVE UNNECESSARY ARTICLES FROM OUTSIDE(REAR DOOR)UNDER THE STAIRCASE(DIRTY POT WITH DIRTY OIL,MOPS, BROOMS ETC).USE ELEVATED SHELF TO STORE ITEMS NEEDED. SERIOUS CITATION ISSUED. 7-42-090.

Minor Sanitation

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

MUST NOT USE PAPER TOWELS AS LINER FOR SHELVING THROUGHOUT FRONT SERVER STATION AND REAR. ALL SHELVING FOR KITCHEN PREP TABLE WITH DIRT AND ENCRUSTED FOOD. MUST CLEAN.

Minor Sanitation

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

INTERIOR ICE MACHINE MUST CLEAN. INTERIOR TALL REACH-IN COOLER WITH FOOD DEBRIS AND DIRTY, RUSTY METAL RACK SHELVING. RUBBER DOOR GASKETS ON ALL COOLERS WITH ENCRUSTED FOOD DEBRIS. MUST CLEAN, REMOVE RUST.

Minor Sanitation

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

FLOOR ALONG LEFT SIDE OF ICE MACHINE WITH DEBRIS. MUST CLEAN AND MAINTAIN.

Minor Sanitation

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

WATER DAMAGED CEILING TILES IN DINING ROOM MUST REPLACE.

Minor Employee Hygiene

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL EMPLOYEES IN FOOD PREP AREA MUST WEAR HAT/HAIR RESTRAINT.

JUN 14

2010

PASS W/ CONDITIONS 5 violations 2 CRITICAL

Critical Food Temperature

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:COOKED CHICKEN AT TEMP OF 48.5F; COOKED TOFU AT TEMP OF 48.7F;FRESH EGGS AT TEMP OF 48.6F;RAW SHRIMP AT TEMP OF 46.4F;AND RAW SQUID AT TEMP OF 45.8F,COOKED FOOD WAS COOKED ON 6-13 10;ALL FOOD MENTIONED WAS STORED IN 2 DOOR REFRIGERATOR, WHICH MAINTAINS TEMPERATURE OF 40.1F.FOOD DISCARDED AND DENATURED.POUNDS 6, VALUE 25. CRITICAL VIOLATION:7-38-005(A) HOOOO58584-14.

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.OBSERVED EMPLOYEE WASHING AND RINSING POTS,AND UTENSILS AT 3 COMPARTMENT SINKS,WITHOUT USING SANITIZING SOLUTION.INSTRUCTED TO SET UP 3 COMPARTMENT SINK:WASH, RINSE AND SANITIZE(100 PPM).3 COMPARTMENT SINK SET UP AFTER MY REQUEST.CRITICAL VIOLATION:7-38-030 HOOOO58584-14

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.DETAIL CLEAN INTERIOR AND EXTERIOR OF COOKING EQUIPMENT,INCLUDED DEEP FRYERS(GREASE BUILD-UP).NEED TO CLEAN PIPE BEHIND COOKING EQUIPMENT(GREASE BUILD-UP).

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.DETAIL CLEAN UNDER AND AROUND COOKING EQUIPMENT ,INCLUDED AROUND THE WHEELS OF EQUIPMENT(GREASE BUILD-UP).

Minor Sanitation

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. 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.REMOVE UNNECESSARY ARTICLES FROM OUTSIDE(REAR DOOR)UNDER THE STAIRCASE(DIRTY POT WITH DIRTY OIL,MOPS, BROOMS ETC).USE ELEVATED SHELF TO STORE ITEMS NEEDED.SEAL BURROW HOLE ON GROUND UNDER WINDOW(SOUTH CORNER).

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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