THE ART INSTITUTE OF CHICAGO.

Chicago Health Dept

112 S MICHIGAN AVE · LOOP, CHICAGO

Last inspected 2013.

3 inspections on record since 2010 · Last inspected Jan 2013.

Last inspected Jan 2013. Records may not reflect current conditions.

THE NUMBERS

INSPECTIONS

VIOLATIONS

total on record

LAST INSPECTED

JAN 2013

INSPECTION HISTORY

JAN 28

2013

PASS 2 violations

Minor Sanitation

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

MUST CLEAN AND SANITIZE MAIN GRILL TO REMOVE ENCRUSTED FOOD FROM SIDES.

Minor Sanitation

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

MUST CLEAN FLOORS THROUGHOUT PREMISES TO REMOVE FOOD STAINS AND DEBRIS. MUST REPAIR BROKEN FLOOR TILES AT REAR DRY STORAGE ROOM.

OCT 12

2011

PASS 3 violations

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. ICE BUILD-UP INSIDE PREP COOLER, INSTRUCTED TO REMOVE AND MAINTAIN.

Minor Plumbing & Waste

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. WEAK HOT WATER PRESSURE AT HAND SINK, INSTRUCTED TO PROVIDE UNDER CITY PRESSURE.

Minor Employee Hygiene

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

All employees shall be required to use effective hair restraints to confine hair. FOOD SERVER NOT WEARING HAIR RESTRAINT, INSTRUCTED TO WEAR.

OCT 8

2010

PASS W/ CONDITIONS 3 violations 1 CRITICAL

Critical Food Temperature

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

All hot food shall be stored at a temperature of 140F or higher. FOUND ABOUT 9 SLICES OF SAUSAGE PIZZA STORED AT COUNTER TOP AT ROOM TEMPERATURE 85.3F, DICED HAM AND TURKEY BREAST AT 55.3F AT SALAD BAR WHERE NOT ENOUGH ICE IS USED TO KEEP FOOD CONTAINERS COLD, INSTRUCTED MGR TO KEEP POTENTIALLY HAZARDOUS FOODS STORED AT PROPER TEMPS, FOOD DISCARDED VALUES AT $10.00

Serious Other

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

A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD AND SANITATION MANAGER ON SITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN.

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. HAND SINK BASIN NOT CLEAN, DEBRIS NOTED, INSTRUCTED TO CLEAN AND MAINTAIN.

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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