Chicago Health Dept
1301 W 111TH ST · BEVERLY, CHICAGO
Last inspected 2013.
4 inspections on record since 2010 · Last inspected Feb 2013.
Last inspected Feb 2013. Records may not reflect current conditions.
DEFROST BOX FREEZER AND CLEAN, CLEAN AND SANITIZE REAR SLICER. CLEAN EXTERIOR OF FRYERS.
NEED TO CLEAN CEILING OVER OVEN.
NEED TO CLEAN LIGHT SHIELD.
Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INVERT CLEAN MULTI-USE EQUIPMENT AND UTENSILS.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL FRYERS, GRILL, COOLERS, FREEZERS, MICROWAVE, SHELVES, RACKS, SINKS, HOLDING UNITS, VENTILATION HOOD, CONTAINERS.
CLEAN LIGHT SHIELDS IN PREP AREA.
INCREASE HOT WATER PRESSURE AT UTILITY SINK.
A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON DUTY WHEN ITALIAN BEEF AND COOKED TO ORDER FOOD PREPARED AND SERVED SERIOUS VIOLATION 7-38-012 CITATION ISSUED H63933
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, SHELVES, COOLERS, FREEZERS, SINKS
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND WASHROOM AREAS.
The walls and ceilings shall be in good repair and easily cleaned. WALLS NEED CLEANING AND PAINTING IN PREP, STORAGE AND WASHROOM AREAS (SPILLS) ALONG BASEBOARDS, ETC.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHIELDS NEED CLEANING IN PREP AREA (DUST BUILDUP).
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. ORGANIZE REAR STORAGE AREA. REMOVE STANDING WATER IN MOP PAIL AND STORE MOP HEAD UPRIGHT TO PREVENT PEST BREEDING.
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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