RestaurantLicence 2452283

George Street Pub

2856-2860 N Halsted St, Chicago 60657

Latest verdictPassSep 25, 2026 · 18 days ago

Inspections13since Apr 28, 2016

Fail rate23.1%3 of 13 verdictscitywide 22.4% · above average

City risk ratingHigh riskWhat this kind of business could do if it went wrong — not a grade it earned.

Read the pairs, not the count. A failure is normally followed within days by a re-inspection, and that re-inspection is a second row here. On the timeline below they sit almost on top of each other — one bad day, two marks.

The whole record

Pass38%
Conditional38%
Fail23%

13 inspections from 2016 to 2026 · hover a mark

20182020202220242026

PassSep 25, 2026Complaint Re-InspectionRisk 1 (High)
1. 35
  Approved thawing methods used
  3-501.13: **c** thawing observed facility not meeting thawing requirements. Observed packages of meat and au jus sitting on top of chest freezers in basement prep. Informed food handler of proper thawing methods ( must utilize running water with enough volatility when thawing). Must meet proper thawing requirements and maintain
2. 39
  Contamination prevented during food preparation, storage & display
  3-307.11: **c** miscellaneous sources of contamination observed food containers stored on the floor in the walk-in cooler, prep and storage areas. Instructed manager to properly store and protect food items from contamination while stored by elevating at least six inches from the floor on raised shelving units.
3. 39
  Contamination prevented during food preparation, storage & display
  3-307.11: **c** miscellaneous sources of contamination observed food items stored in chest freezer and basement storage area where bulk dry storage items are stored ( sugar, flour, pasta) uncovered. Instructed to provided food grade lids and/or coverings when storing all food items to prevent contamination.
4. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-202.16: **c** nonfood-contact surfaces observed cardboard used as liner on food prep equipment and tables. Instructed to remove.
5. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-501.11: **c** good repair and proper adjustment- equipment observed 3-compartment sink stoppers missing/not working at all 3 compartments. Instructed manager must provide working stoppers at 3-compartment sink.
6. 49
  Non-food/food contact surfaces clean
  4-601.11(b): (b) the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed grease buildup on cooking equipment, walls, surrounding floors and shelving units in the kitchen/prep areas. Instructed to degrease, clean and sanitize.
7. 49
  Non-food/food contact surfaces clean
  4-602.13: nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed the interior of the reach in coolers in need of cleaning. Instructed to detail clean.
8. 55
  Physical facilities installed, maintained & clean
  6-501.12: **c** cleaning, frequency and restrictions observed grease buildup, food debris, and dirt on floor under cooking equipment, along walls and in all corners in prep, dish washing, storage and basement areas. Instructed manager to clean floors under all equipment, along walls and in all corners in all areas. Observed dust buildup on fan in walk-in cooler, light shields in cooking area and ceiling and wall vents in prep and storage areas. Instructed manager to clean and maintain all fans, light shields and ceiling/wall vents.
9. 55
  Physical facilities installed, maintained & clean
  6-201.11: **c** floors, walls, and ceilings- cleanability observed a hole in the wall and ceiling of basment prep area. Instructed to seal.
10. 55
  Physical facilities installed, maintained & clean
  6-201.16: **c** wall and ceiling coverings and coatings observed chipped paint on the walls in the basement prep area instructed to resurface and repaint chipped areas to ensure walls are sealed, smooth and easily cleanable.
FailSep 18, 2026ComplaintRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no paper towel at the hand-sink at bar. Informed person in charge that paper towels must be available at hand sinks at all times. Food handler obtained paper towel for hand sink during time of inspection priority foundation violation #7-38-030(c). Citation issued.
2. 16
  Food-contact surfaces: cleaned & sanitized
  Observed the ice bin interior in need of cleaning. Instructed to remove ice, clean and maintain at all times.
3. 25
  Consumer advisory provided for raw/undercooked food
  Observed menu with a footnote reminder statement on the menu and missing disclosure by astericks for related menu items. Instructed to provide both disclosure statement and reminder on the menu for raw or uncooked animal-based food items offered (entire burger menu offering 12oz stuffed burgers and brunch menu etc.). (refer to online cdph consumer advisory guide). Priority foundation violation #7-38-005. Citation issued.
4. 35
  Approved thawing methods used
  Observed facility not meeting thawing requirements. Observed packages of meat and au jus sitting on top of chest freezers in basement prep. Informed food handler of proper thawing methods ( must utilize running water with enough volatility when thawing). Must meet proper thawing requirements and maintain
5. 38
  Insects, rodents, & animals not present
  Observed pest activity with approx. 25 small flies noted during inspection. Small fly activity was noted throughout bar wall with business licenses near the front entrance. Instructed to consult pest control as additional services are needed to minimize or eliminate activity prior to re-inspection. Priority foundation violation #7-38-020(a). Citation issued.
6. 39
  Contamination prevented during food preparation, storage & display
  Observed food containers stored on the floor in the walk-in cooler, prep and storage areas. Instructed manager to properly store and protect food items from contamination while stored by elevating at least six inches from the floor on raised shelving units.
7. 39
  Contamination prevented during food preparation, storage & display
  Observed food items stored in chest freezer and basement storage area where bulk dry storage items are stored ( sugar, flour, pasta) uncovered. Instructed to provided food grade lids and/or coverings when storing all food items to prevent contamination.
8. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed cardboard used as liner on food prep equipment and tables. Instructed to remove.
9. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed 3-compartment sink stoppers missing/not working at all 3 compartments. Instructed manager must provide working stoppers at 3-compartment sink.
10. 48
  Warewashing facilities: installed, maintained & used; test strips
  Observed facility without a (quat) chemical test kit for sanitizer or for warewashing at bar area. Informed person in charge a test kit that accurately measures the concentration in mg/l of sanitizing solution must be provided. Priority foundation violation #7-38-005. Citation issued.
11. 49
  Non-food/food contact surfaces clean
  Observed grease buildup on cooking equipment, walls, surrounding floors and shelving units in the kitchen/prep areas. Instructed to degrease, clean and sanitize.
12. 49
  Non-food/food contact surfaces clean
  Observed the interior of the reach in coolers in need of cleaning. Instructed to detail clean.
13. +6 more
ConditionalJul 23, 2025CanvassRisk 1 (High)
1. 14
  Required records available: shellstock tags, parasite destruction
  Observed fresh mussels in a container without shellstock tags attached in walk-in cooler locted on the first floor. Instructed person in charge shellfish tags shall remain attached to the container s in which the shellstock are received until the container is empty. Also observed no records of shellstock tags on site. Must maintain by retaining shellstock tags for 90 days from the date that is recorded on the tag. Employee immediately and voluntarily discarded approximately 10# of food value of $80. Priority foundation violation 7-38-005 citation issued.
2. 22
  Proper cold holding temperatures
  Observed improper cold holding temperatures of tcs foods stored inside walk-in cooler located on the first floor. The following fooods were at improper cold temperatures. Raw chicken tempearture ranging between 56.7f-59.2f, ground beef 56.3f, broccoli soup 57.8f, clam soup 59.6f, fundu soup 58.8f, black beans 60.1f, shrimp 56.2f, crawfish 56.1f, sour cream 56.4f, steak 56.4f, cooked chicken wings 57.9f, freh mozzarella cheese 58.5f. Manager immediately and voluntariy discarded 70# of food value of $800. Priority violation 7-38-005 citation issued.
3. 23
  Proper date marking and disposition
  Observed readt to eat tcs foods not properly dated inside walk-in cooler store longer than 24 hours. Chicken wings, fundo cheese soup, clam soup, broccoli soup, black beans, flank steak. Instructed to provide proper date marking with disposition date for rte foods prepared on site and held over 24 hours in cold holding unit. Person in charge discarded food. Priority foundation violation 7-38-005 citation issued.
4. 33
  Proper cooling methods used; adequate equipment for temperature control
  Facilities unable to maintain adequate temperatures inside walk-in cooler located on the first floor. Cooler found with an ambien temperature of 61.8f. Cooler tagged held for inspection and must not use until repaired and maintains a temperature of 41.0f or below. Cdph contact for re-inspection tag removal. Priority violation 7-38-005 citation issued.
5. 37
  Food properly labeled; original container
  Must properly labl food storage containers when food is not in the original container.
6. 41
  Wiping cloths: properly used & stored
  Observed wiping cloths stored on top of prep tables in main kitchen food preparation area. Must properly store wiping cloths in a sanitizing solution when not in use.
7. 45
  Single-use/single-service articles: properly stored & used
  Observed items stored on floor inside walk-in cooler. Must elevate items of the floor and maintain. Must not use milk crates for product elevation. Must use approved shelving.
8. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Must not use tint foil as a liner for cooking equipment. Must remove tint foil and maintain.
9. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed rusty food storage shelving in basement food storage area. Must repaint or replace.
10. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  Observed no covered waste receptacle provide in the unisex washroom. Must provide covered waste receptacle and maintain.
11. 55
  Physical facilities installed, maintained & clean
  Observed dirt and debris on floor inside walk-in cooler located in the basement. Must clean floor and maintain.
PassMay 28, 2024Canvass Re-InspectionRisk 1 (High)
1. 49
  Non-food/food contact surfaces clean
  Observed standing liquid inside unused reach in cooler at rear bar. Must clean/keep dry interior of said cooler.
2. 55
  Physical facilities installed, maintained & clean
  Observed standing water on basment floor. Must keep floor dry/clean.
3. 56
  Adequate ventilation & lighting; designated areas used
  Observed burned out ceiling light bulbs (x2) above prep area. Must replace with working ceiling light bulbs.
FailMay 21, 2024CanvassRisk 1 (High)
1. 38
  Insects, rodents, & animals not present
  Observed 40 live small flies on walls at both bars and 20 live small flies on walls at basment. Must remove all live small fly activity by date of reinspection. Advised to call pest control operator for service. Priority foundation 7-38-020(a).
2. 49
  Non-food/food contact surfaces clean
  Observed standing liquid inside unused reach in cooler at rear bar. Must clean/keep dry interior of said cooler.
3. 51
  Plumbing installed; proper backflow devices
  Mop sink drain pipe leaking. Must repair and maintain mop sink.
4. 55
  Physical facilities installed, maintained & clean
  Observed standing water on main bar floor and basment floor. Must keep floor dry/clean.
5. 56
  Adequate ventilation & lighting; designated areas used
  Observed burned out ceiling light bulbs (x2) above prep area. Must replace with working ceiling light bulbs.
PassMay 9, 2023Canvass Re-InspectionRisk 1 (High)
FailApr 25, 2023CanvassRisk 1 (High)
1. 1
  Person in charge present, demonstrates knowledge, and performs duties
  Person in charge at the time of inspection does not have a city of Chicago sanitation certificate. Priority foundation violation.
2. 2
  City of Chicago food service sanitation certificate
  No original and valid city of Chicago food service sanitation certificate posted nor provided on site for present manager on duty. Instructed to provide. A least one certified food manager must be on site when food is handled. Priority foundation: 7-38-012, citation issued.
3. 16
  Food-contact surfaces: cleaned & sanitized
  See violation #60
4. 39
  Contamination prevented during food preparation, storage & display
  Waste pipe above the shelves with food and food products must be encased or relocate items.surface must be smooth cleanable and non-absorbent surface
5. 49
  Non-food/food contact surfaces clean
  See violation #60
6. 49
  Non-food/food contact surfaces clean
  See violation #60
7. 51
  Plumbing installed; proper backflow devices
  See violation #60
8. 60
  Previous core violation corrected
  Previous core violations not corrected from 8-20-21,report#2528783 #16)4-602.11(b-e): interior of the ice machine is not clean in some upper areas. Must clean and maintain. #37) 3-302.12: all bulk food containers must be labeled with the product common name. #44)4-903.11 (a;b;d): clean mixing bowls stored next to the kitchen dish machine must be stored inverted. #49)4-602.13: interior of the unused bar dish machine is dirty. Must clean and maintain. #49)4-601.11(b): basement prep table top can opener noted with rust and encrusted food debris. Must clean after each use. #51) 5-204.12: must provide a backflow prevention device for the basement utility service sink. #55)6-501.114: all unnecessary stored items throughout the south area basement must be removed and all other items must be stored elevated and organized. #58)2-102.13 no proof of allergen training or certificates for all the city of Chicago sanitation certificates. Must provide. Priority foundation violation:7-42-090,citation issued
ConditionalAug 20, 2021CanvassRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  No written employee health policy on site for all employees. Must provide. Priority foundation violation.
2. 16
  Food-contact surfaces: cleaned & sanitized
  Interior of the ice machine is not clean in some upper areas. Must clean and maintain.
3. 22
  Proper cold holding temperatures
  Observed tcs foods held at improper temperatures inside the cooks line two-door cooler. Spinach dip at 47.6f & blue cheese dressing at 49.3f. Instructed must hold all tcs foods at 41f or below. All foods discarded. Priority foundation violation 7-35-005 citation issued.
4. 33
  Proper cooling methods used; adequate equipment for temperature control
  Facilities unable to maintain adequate temperatures. Two-door cooks line cooler found at 49.1f with food such as blue cheese dressing at 49.3f. Cooler tagged held for inspection and must not use until repaired and maintains a temperature of 41f or below, c.d.p.h. Contacted for re-inspection and tag removal. Priority violation 7-38-005 citation issued.
5. 37
  Food properly labeled; original container
  All bulk food containers must be labeled with the product common name.
6. 44
  Utensils, equipment & linens: properly stored, dried, & handled
  Clean mixing bowls stored next to the kitchen dish machine must be stored inverted.
7. 49
  Non-food/food contact surfaces clean
  Interior of the unused bar dish machine is dirty. Must clean and maintain.
8. 49
  Non-food/food contact surfaces clean
  Basement prep table top can opener noted with rust and encrusted food debris. Must clean after each use.
9. 51
  Plumbing installed; proper backflow devices
  Must provide a backflow prevention device for the basement utility service sink.
10. 55
  Physical facilities installed, maintained & clean
  Floor under the bar dis machine with dirt and debris. Must clean and maintain.
11. 55
  Physical facilities installed, maintained & clean
  All unnecessary stored items throughout the south area basement must be removed and all other items must be stored elevated and organized.
12. 58
  Allergen training as required
  No proof of allergen training or certificates for all the city of Chicago sanitation certificates. Must provide.
ConditionalAug 20, 2021CanvassRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  No written employee health policy on site for all employees. Must provide. Priority foundation violation.
2. 16
  Food-contact surfaces: cleaned & sanitized
  Interior of the ice machine is not clean in some upper areas. Must clean and maintain.
3. 22
  Proper cold holding temperatures
  Observed tcs foods held at improper temperatures inside the cooks line two-door cooler. Spinach dip at 47.6f & blue cheese dressing at 49.3f. Instructed must hold all tcs foods at 41f or below. All foods discarded. Priority foundation violation 7-35-005 citation issued.
4. 33
  Proper cooling methods used; adequate equipment for temperature control
  Facilities unable to maintain adequate temperatures. Two-door cooks line cooler found at 49.1f with food such as blue cheese dressing at 49.3f. Cooler tagged held for inspection and must not use until repaired and maintains a temperature of 41f or below, c.d.p.h. Contacted for re-inspection and tag removal. Priority violation 7-38-005 citation issued.
5. 37
  Food properly labeled; original container
  All bulk food containers must be labeled with the product common name.
6. 44
  Utensils, equipment & linens: properly stored, dried, & handled
  Clean mixing bowls stored next to the kitchen dish machine must be stored inverted.
7. 49
  Non-food/food contact surfaces clean
  Interior of the unused bar dish machine is dirty. Must clean and maintain.
8. 49
  Non-food/food contact surfaces clean
  Basement prep table top can opener noted with rust and encrusted food debris. Must clean after each use.
9. 51
  Plumbing installed; proper backflow devices
  Must provide a backflow prevention device for the basement utility service sink.
10. 55
  Physical facilities installed, maintained & clean
  Floor under the bar dis machine with dirt and debris. Must clean and maintain.
11. 55
  Physical facilities installed, maintained & clean
  All unnecessary stored items throughout the south area basement must be removed and all other items must be stored elevated and organized.
12. 58
  Allergen training as required
  No proof of allergen training or certificates for all the city of Chicago sanitation certificates. Must provide.
ConditionalMar 28, 2019CanvassRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  Noted no employee health policy on site at the time of inspection following the new code and guidelines. Instructed to have verification of policy for each employee one on site at all times. Priority foundation #7-38-010. No citation issued today
2. 5
  Procedures for responding to vomiting and diarrheal events
  Management unable to provide a procedure for cleaning up vomiting and diarrhea.instructed to have one including the chemicals and supplies needed. Priority foundation #7-38-005. No citation issued
3. 10
  Adequate handwashing sinks properly supplied and accessible
  Noted hand wash sink at the basement food prep area inaccessible with boxes containing cardboard boxes in front of the sink. Manager immediately had employees remove boxes from the hand wash sink. Instructed to have all hand wash sinks accessible at all times. Priority foundation violation #7-38-030(c)
4. 15
  Food separated and protected
  3-302.11 noted raw eggs stored above cooked and ready to eat food (cooked pork) inside walk in cooler at the kitchen prep area. Instructed to always store cooked and ready to eat foods above the uncooked (raw) foods. Priority violation #7-38-005
5. 16
  Food-contact surfaces: cleaned & sanitized
  Noted a very thick black and slimy substance inside the upper compartment of ice machine dripping onto the ice. Instructed management not to use ice machine until equipment is detail cleaned and sanitize. Priority foundation #7-38-005
6. 23
  Proper date marking and disposition
  Noted temperature controlled for safety food items inside walk in cooler and refrigeration units not properly labeled. Instructed to properly label all ready to eat food items with product name and used by date. Priority foundation #7-38-005(a). No citation issued today
7. 25
  Consumer advisory provided for raw/undercooked food
  Noted establishment serving undercooked food items (hamburgers) with no consumer advisory, disclosure or reminders to the customers. Instructed to have a consumer advisory on the menu with a disclosure notice and reminder statement. Priority foundation #7-38-005. No citation issued today.
8. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Noted heavy ice build up inside 2 upright freezers at the basement food prep area. Instructed to defrost, clean and maintain.
9. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Noted torn rubber gasket inside the prep service cooler at the first floor kitchen prep area. Instructed to detail repair and maintain and/or replace
10. 51
  Plumbing installed; proper backflow devices
  Noted leaking pipe at the bottom of the 3 compartment sink bar. Instructed to repair and maintain.
11. 54
  Garbage & refuse properly disposed; facilities maintained
  Noted outside grease container not maintained with thick grease on top of container. Instructed to detail clean and maintain grease container and its surrounding. Manager immediately had employees start cleaning the container. Priority foundation #7-38-020(b)
12. 55
  Physical facilities installed, maintained & clean
  Noted the following:- -floors along wall base and underneath equipment with dirt, grease and food debris at the kitchen prep area, front bar underneath the dish washing machine and basement food prep area. Also wet floors underneath the 3 compartment sink of the bar. -cracks and holes on the walls through out the basement food prep area. Instructed to detail clean and maintain, seal all cracks and holes to prevent entry places for pests.
13. +3 more
PassDec 8, 2017CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Must clean dusty fan cover and fan unit in walk in beer cooler. Must clean mold-like spots from ceiling in walk in beer cooler.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Must clean debris, broken glass and bottle caps from basement liquor storage areas and around ice machine.
3. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Must replace missing light shields or provide shatter resistant bulbs in basement dry storage areas, liquor storage, basement prep area, and in upright freezer.
ConditionalFeb 14, 2017CanvassRisk 1 (High)
1. 12
  Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
  Noted all four exposed handsinks on site improperly maintained. At the bar, the handsink was inaccessible due to several empty bottles being stored in the basin and there were no paper towels at this sink. In the basement prep area and at the rear bar, the hand sinks were not supplied with soap or paper towels. In the main kitchen, the handsink was inaccessible due to a latex glove covering the faucet head. Instructed to maintain all handsinks to be freely accessible and stocked with a supply of soap and paper towels at all times. Critical violation: 7-38-030
2. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Must defrost upright freezers in basement.
3. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed soiled knives stored in the knife rack in the kitchen. Instructed to clean.
4. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Noted standing water in the basement behind the prep table as well as in the beer cooler. Instructed to clean the floors and maintain dry.
PassApr 28, 2016LicenseRisk 1 (High)
1. 30
  Food in original container, properly labeled: customer advisory posted as needed
  All bulk foods in the basement storage/prep must be labeled.
2. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Must install an exposed hand sink in the basement prep area or remove all prepping equipment and prep table.

Fails sit above the line, passes below. Every inspection the city has published for this licence.

On the street

Apple Maps street-level imagery. Click to look around the block.

What it gets cited for

5516×
Physical facilities installed, maintained & clean
4912×
Non-food/food contact surfaces clean
478×
Food & non-food contact surfaces cleanable, properly designed, constructed & used
516×
Plumbing installed; proper backflow devices
395×
Contamination prevented during food preparation, storage & display
165×
Food-contact surfaces: cleaned & sanitized
335×
Proper cooling methods used; adequate equipment for temperature control
384×
Insects, rodents, & animals not present

Counted across every inspection on record here. A code that keeps coming back is the more telling signal.

Source

Published by the Chicago Department of Public Health as Food Inspections, updated weekly. This page shows every row the city holds under licence 2452283 — a business that changed hands may carry history from its predecessor.