Urban Kitchen
Troubled record — failed 4 of 8 inspections for pest activity, food temperature
2012-06-11 Pass Short Form Complaint 3 ▾
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
ALL FOODS STORED IN COOLERS MUST BE DATED & LABELED. All food not stored in the original container shall be stored in properly labeled containers.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
INTERIOR PANEL OF ICE MACHINE, CABINETS UNDER COUNTER/PREP TABLES & EXTERIOR OF GARBAGE BINS, MUST BE KEPT CLEAN. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOORS BEHIND EQUIPMENT THRU-OUT PREMISES, INCLUDING FLOOR DRAINS, MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
2012-05-04 Pass Canvass Re-Inspection 1 ▾
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
ALL FOODS STORED IN COOLERS MUST BE DATED & LABELED. All food not stored in the original container shall be stored in properly labeled containers.
2012-04-26 Fail Canvass CRITICAL 10 ▾
FACILITIES TO MAINTAIN PROPER TEMPERATURE
(7-38-005A) FACILITIES NOT MAINTAINED. THE 3-DOOR UPRIGHT COOLER ACROSS SALAD BAR HAS AN INTERNAL TEMPERATURE OF 52.4F DURING THIS VISIT. INSTRUCTED TO KEEP COLD-HOLDING UNIT AT 40F OR BELOW. All food establishments that display, prepare, or store...
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
(7-38-005A) INADEQUATE FOOD PROTECTION. FOUND FOLLOWING FOODS INSIDE THE 3-DOOR UPRIGHT COOLER: 1/4-LBS. OF HOT DOGS AT 58.4F; 1/2-LBS. OF CHICKEN BREAST AT 58.9F; 1/2 LBS. OF TURKEY BURGER AT 56.5F; 45-DOZEN RAW EGGS BETWEEN 52-54.6F. INSTRUCTED T...
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
(7-38-030) INADEQUATE PLUMBING. FOUND THE 3-COMP SINK FAUCET WITH WATER SHOOTING UPWARDS, EVEN WITH A CLOTH WRAPPED AROUND IT. ALSO FOUND MISSING PIPE UNDER THE 1-COMP PREP SINK IN MAIN KITCHEN, MUST FIX ALL PLUMBING ISSUES & MAINTAIN. All dishwas...
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
ALL FOODS STORED IN COOLERS MUST BE DATED & LABELED. All food not stored in the original container shall be stored in properly labeled containers.
FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
FOLLOWING NEED DETAILED CLEANING: INTERIOR FLOORS OF ALL COOLERS, CABINETS OR SHELVES BELOW PREP TABLES & PREP-SERVING LINES AT BOTH KITCHENS, INTERIOR PANEL OF ICE MACHINE=DUE TO FOOD STAINS/DEBRIS/CLUTTER. All food and non-food contact surfaces ...
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
FLOOR DRAINS UNDER 3-COMP SINK, AT COOK'S LINE IN REAR KITCHEN & UNDER HEAVY EQUIPMENT AT FRONT PREP AREA MUST BE KEPT CLEAN, INCLUDING ALONG WALLBASES BEHIND EQUIPMENT & STORAGE RACKS THRU-OUT PREMISES. The floors shall be constructed per code, be...
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
WALLS BELOW ALL SINKS AT REAR KITCHEN/DISHROOM AREA MUST BE FREE OF HEAVY FOOD STAINS. The walls and ceilings shall be in good repair and easily cleaned.
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
ALL LIGHT BULBS THAT AREA OUT IN REAR KITCHEN MUST BE REPLACED & BE IN WORKING CONDITION; ANY CRACKED LIGHT SHIELD MUST BE REPLACED. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum o...
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
ANY UNUSED/OLD EQUIPMENT THRU-OUT PREMISES MUST REMOVED, & IF NEEDED MUST BE KEPT CLEAN & COVERED. 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 c...
2011-10-14 Pass Canvass Re-Inspection ▾
No violations found.
2011-10-07 Fail Canvass CRITICAL 4 ▾
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. OB...
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 FOLLOWING NOT CLEAN- OBSERVED FOOD BUILD UP ON SHELVES THROUGHOUT PREP AREAS, EXTERIOR OF ALL COOLERS (USED AND ...
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. OBSERVED ACCUMULATED FOOD BUILD ON FLOOR UNDER AND AROUND ALL EQUIPMENT IN PREP AREAS AND STORAGE AREAS. MUST DETAIL CLEAN FLOOR AND INTE...
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. OBSERVED FOOD DEBRIS ON WALLS THROUGHOUT PREP AREAS AND STORAGE AREAS. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS AND MAINTAIN.
2010-10-28 Fail Complaint CRITICAL 5 ▾
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. OBSE...
DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. OBSERVED WATER LEAKING AT THE BOTTOM RIGHT CORNER OF 3-COMP SINK ...
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. MUST REPLACE A CRACKED PANEL OF SNEEZEGUARD AT SALAD BAR.
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. FLOOR DRAINS THROUGH-OUT PREMISES MUST BE FREE OF FOOD BEDRIS/DIRT. FLOORS AT SODA SYRUP ROOM MUST BE KEPT CLEAN & ALL STOCK MUST BE ELEVAT...
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
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. ANY CLUTTER/UNNECESSARY ARTICLES IN SODA SYRUP/STORA...
2010-05-21 Pass Canvass Re-Inspection 6 ▾
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. Must sand bleach/replace cutting boards with deep,dark grooves, esp at front grill area. Must provide missing portion of...
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. Interior parts of cooking equipment (fryers, grill ,steamtable) at both prep areas; interior floors/shelves of coolers ...
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 under, behind, around any equipment,sinks, shelves/racks,cabinets need detailed cleaning & maintaining due to heavy build-up of greas...
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. Must seal any openings/holes around pipes on ceiling or walls, to prevent pest entry.
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...
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
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. Must remove any unnecessary articles/unused equipmen...
2010-05-14 Fail Canvass CRITICAL 6 ▾
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. Found...
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. Must sand/bleach cutting boards with deep/dark grooves. A small portion of the sneezeguard is missing at the salad bar, ...
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. Exterior of cooking equipments at front /rear kitchens, interior floor of reach-in freezer at west wall (front serving ...
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 along wallbases in rear kitchen, especially behind equipment need detailed cleaning, due to grease/food debris.
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...
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 provide internal thermometers in most coolers
Data sourced from Chicago Dept. of Public Health ·
Score calculated from inspection outcomes, violation severity & recency.
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