RestaurantLicence 2405183

Mayfair Restaurant

4461 W Lawrence Ave, Chicago 60630

Latest verdictPassSep 29, 2026 · 14 days ago

Inspections22since Jun 4, 2015

Fail rate23.8%5 of 21 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

Pass67%
Conditional10%
Fail24%

22 inspections from 2015 to 2026 · hover a mark

20172019202120232025

PassSep 29, 2026Complaint Re-InspectionRisk 1 (High)
FailSep 22, 2026ComplaintRisk 1 (High)
1. 22
  Proper cold holding temperatures
  Observed tcs foods held at inadequate temperatures ranging from 44-49 f. Instructed manager to ensure all cold tcs food are held at 41 f and below. Manager discarded 10 pounds of chorizo and 5 pounds of cheese ($25) priority violation 7-38-005 citation issued.
2. 33
  Proper cooling methods used; adequate equipment for temperature control
  Observed cooler with an inadequate ambient air temperature of 52 f. Instructed manager to ensure all cold holding units have an ambient air temperature of 41 f and below. Cooler tagged. Priority violation 7-38-005 citation issued.
3. 38
  Insects, rodents, & animals not present
  Observed live roach activity on site. Instructed manager to eliminate all pest activity. Pest control service recommended. Priority foundation violation 7-38-020(a) citation issued.
4. 38
  Insects, rodents, & animals not present
  Observed roach carcass on shelf above kitchen 3 compartment sink. Instructed manager to clean.
5. 52
  Sewage & waste water properly disposed
  Observed inadequate waste water disposal at three compartment sink. When one compartment drains another one floods. Instructed manager to service 3 compartment sink. Priority violation 7-38-030 (c). Citation issued
PassMay 11, 2026CanvassRisk 1 (High)
1. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed rear two door cooler with broken handle and glass replaced by wood. Instructed manager to repair or replace cooler.
PassApr 25, 2025CanvassRisk 1 (High)
1. 39
  Contamination prevented during food preparation, storage & display
  Obsrved personal items intermingled with dry storage. Keep all personal items separate from food.
PassSep 16, 2024ComplaintRisk 1 (High)
PassAug 16, 2024CanvassRisk 1 (High)
1. 36
  Thermometers provided & accurate
  Observed multiple refrigeration units without internal thermometers. Must install conspicuous thermometers in all refrigeration units. Maintain.
PassNov 28, 2023ComplaintRisk 1 (High)
1. 55
  Physical facilities installed, maintained & clean
  Found clutter inside storage room.must clean and organize.
PassAug 16, 2023Canvass Re-InspectionRisk 1 (High)
1. 36
  Thermometers provided & accurate
  4-204.112(b): observed no visible thermometers in interior of front prep one door cooler and two door cooler in rear storage area next to beverage room. Instructed to provide visible thermometers in all cold holding units.
2. 38
  Insects, rodents, & animals not present
  6-202.15: observed gap at base of rear exit door. Instructed to seal all outer openings to prevent pest entrance.
3. 44
  Utensils, equipment & linens: properly stored, dried, & handled
  4-903.11 (a;b;d): observed knives, forks and spoons stored in front prep area in drawer like compartment. Instructed store all utensils with handles up to prevent contamination.
4. 55
  Physical facilities installed, maintained & clean
  6-501.11: observed stained ceiling tiles in front dining area. Instructed to replace tiles and maintain. Observed space between floor and base of wall underneath cabinets front prep damaged. Instructed to repair smoothly for ease of cleanability.
5. 55
  Physical facilities installed, maintained & clean
  6-501.16: observed mop stored on floor next to freezer in front prep area. Instructed to provide storage for mops to air dry without soiling walls, equipment or supplies.
6. 56
  Adequate ventilation & lighting; designated areas used
  6-501.14: observed grease on interior surfaces and filter of hood in rear kitchen prep. Instructed to clean and maintain.
FailAug 8, 2023Canvass Re-InspectionRisk 1 (High)
1. 36
  Thermometers provided & accurate
  4-204.112(b): observed no visible thermometers in interior of front prep one door cooler and two door cooler in rear storage area next to beverage room. Instructed to provide visible thermometers in all cold holding units.
2. 38
  Insects, rodents, & animals not present
  6-202.15: observed gap at base of rear exit door. Instructed to seal all outer openings to prevent pest entrance.
3. 44
  Utensils, equipment & linens: properly stored, dried, & handled
  4-903.11 (a;b;d): observed knives, forks and spoons stored in front prep area in drawer like compartment. Instructed store all utensils with handles up to prevent contamination.
4. 55
  Physical facilities installed, maintained & clean
  6-501.11: observed stained ceiling tiles in front dining area. Instructed to replace tiles and maintain. Observed space between floor and base of wall underneath cabinets front prep damaged. Instructed to repair smoothly for ease of cleanability.
5. 55
  Physical facilities installed, maintained & clean
  6-501.16: observed mop stored on floor next to freezer in front prep area. Instructed to provide storage for mops to air dry without soiling walls, equipment or supplies.
6. 56
  Adequate ventilation & lighting; designated areas used
  6-501.14: observed grease on interior surfaces and filter of hood in rear kitchen prep. Instructed to clean and maintain.
7. 58
  Allergen training as required
  2-102.13: observed expired allergen training certification for city of Chicago certified foodservice manager. Instructed to provide proof of of allergen training for all city of Chicago certified foodservice managers.
8. 60
  Previous core violation corrected
  Observed previous core violation from inspection # 2560687 dated 07/13/2022 not corrected. #51 5-204.12: observed no backflow prevention device on the water line to utility sink. Instructed to provide a backflow prevention device located so that it may be serviced and maintained. Priority foundation violation 7-42-090 citation issued.
FailJul 31, 2023CanvassRisk 1 (High)
1. 1
  Person in charge present, demonstrates knowledge, and performs duties
  Observed no city of Chicago certified foodservice manager on premises while tcs foods such as scrambled eggs are prepared, cooked and served. Instructed manager a city of Chicago certified foodservice manager must be on premises while all tcs foods are prepared, cooked and served. Corrected on site manager arrived at 10:15am. Priority foundation violation. No citation issued.
2. 2
  City of Chicago food service sanitation certificate
  Observed no city of Chicago certified foodservice manager on premises while tcs foods such as scrambled eggs are prepared, cooked and served. Instructed manager a city of Chicago certified foodservice manager must be on premises while all tcs foods are prepared, cooked and served. Corrected on site manager arrived at 10:15am. Priority foundation violation. 7-38-012 citation issued.
3. 22
  Proper cold holding temperatures
  Observed rice stored in two door cold holding unit in rear storage room next to beverages at an improper temperature of 46.7f. Instructed manager all cold tcs foods must be held at 41f or below. Corrected on site rice($2/0.5lb) voluntarily discared by manager.priority violation 7-38-005 citation issued.
4. 36
  Thermometers provided & accurate
  Observed no visible thermometers in interior of front prep one door cooler and two door cooler in rear storage area next to beverage room. Instructed to provide visible thermometers in all cold holding units.
5. 38
  Insects, rodents, & animals not present
  Observed gap at base of rear exit door. Instructed to seal all outer openings to prevent pest entrance.
6. 44
  Utensils, equipment & linens: properly stored, dried, & handled
  Observed knives, forks and spoons stored in front prep area in drawer like compartment. Instructed store all utensils with handles up to prevent contamination.
7. 55
  Physical facilities installed, maintained & clean
  Observed stained ceiling tiles in front dining area. Instructed to replace tiles and maintain. Observed space between floor and base of wall underneath cabinets front prep damaged. Instructed to repair smoothly for ease of cleanability.
8. 55
  Physical facilities installed, maintained & clean
  Observed mop stored on floor next to freezer in front prep area. Instructed to provide storage for mops to air dry without soiling walls, equipment or supplies.
9. 56
  Adequate ventilation & lighting; designated areas used
  Observed grease on interior surfaces and filter of hood in rear kitchen prep. Instructed to clean and maintain.
10. 58
  Allergen training as required
  Observed expired allergen training certification for city of Chicago certified foodservice manager. Instructed to provide proof of of allergen training for all city of Chicago certified foodservice managers.
11. 60
  Previous core violation corrected
  Observed previous core violations from inspection # 2560687 dated 07/13/2022 not corrected. #37 3-302.12 :observed bulk food containers on shelving unit in kitchen preparation area without labels containing the product name. Instructed to label all foods and spices with common name that are out of the original containers. #51 5-204.12: observed no backflow prevention device on the water line to utility sink. Instructed to provide a backflow prevention device located so that it may be serviced and maintained. #55 6-501.11: observed missing ceiling tiles in rear dry storage area. Instructed to repair and maintain. #55 6-501.114: observed dry storage room located in rear kitchen prep area with clutter and items on floor. Instructed to organize storage room and keep items elevated off of floors. #57 2-102.13: observed expired food handler certificate. Instructed manager to provide proof of food handler training for all employees. Priority foundation violation 7-42-090 citattion issued
PassJul 13, 2022CanvassRisk 1 (High)
1. 37
  Food properly labeled; original container
  Observed bulk food containers on shelving unit in kitchen preparation area without labels containing the product name. Instructed to label all foods and spices with common name that are out of the original containers.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed torn/damaged rubber gasket on the side of the door to the two door cooler located in rear kitchen preparation area. Instructed to repair or replace gasket.
3. 51
  Plumbing installed; proper backflow devices
  Observed no backflow prevention device on the water line to utility sink. Instructed to provide a backflow prevention device located so that it may be serviced and maintained.
4. 55
  Physical facilities installed, maintained & clean
  Observed vent cover in employee toilet room with dust accumulation. Instructed to clean and maintain.
5. 55
  Physical facilities installed, maintained & clean
  Observed missing ceiling tile in rear dry storage area. Instructed to repair and maintain.
6. 55
  Physical facilities installed, maintained & clean
  Observed dirty floors with food debris/spills throughout kitchen preparation area. Instructed manager to detail clean and maintain.
7. 55
  Physical facilities installed, maintained & clean
  Observed dry storage room located in rear kitchen prep area with clutter and items on floor. Instructed to organize storage room and keep items elevated off of floors.
8. 56
  Adequate ventilation & lighting; designated areas used
  Observed two burntout lightbulbs underneath hooded vent in rear kitchen prep area. Instructed to replace lightbulbs and maintain adequate lighting.
9. 57
  All food employees have food handler training
  Observed expired food handler certificates. Instructed manager to comply with the idph food handler requirement.
PassApr 26, 2021CanvassRisk 1 (High)
1. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed loose sliding door on 2 door prep cooler located in rear food prep area. Instructed to repair and maintain in good condition.
2. 54
  Garbage & refuse properly disposed; facilities maintained
  Observed slight build up of grease on exterior of used cooking oil container located in rear alley. Instructed to clean and maintain to avoid attraction of pests.
3. 55
  Physical facilities installed, maintained & clean
  Observed missing and damaged ceiling panels on ceiling of rear dry storage area. Instructed to repair and maintain in good condition.
4. 55
  Physical facilities installed, maintained & clean
  Observed heavy build up of dirt and food debris underneath all equipment in rear prep area and inside of microwave. Instructed to detail clean and maintain in good condition.
5. 56
  Adequate ventilation & lighting; designated areas used
  Observed heavy build up of grease and grime on hood filters above oven. Instructed to correct and maintain.
ConditionalJun 9, 2020Canvass Re-InspectionRisk 1 (High)
1. 5
  Procedures for responding to vomiting and diarrheal events
  Procedure/plan for responding to vomiting and diarrheal events in place but has has kit/clean-up items as outlined in policy. (necessary items at a minimum: gloves, face masks, disposable mops and appropriate sanitizer/spray that kills norovirus).priority foundation violation 7-38-005,no citation issued.
2. 36
  Thermometers provided & accurate
  Instructed to provide and maintain visible thermometer in 2 door food prep cooler in kitchen prep area.
3. 37
  Food properly labeled; original container
  Observed several working containers of non tcs food (oatmeal, breading, salt ) to be stored without proper food marking.all bulk and working food ingredient containers must be labeled with contents name must label food storage containers when food is not in original package.
4. 38
  Insects, rodents, & animals not present
  Observed approximately 1/4 gap at bottom of rear exit screen door.must make door tight fitting all across the bottom to prevent pest entry.
5. 39
  Contamination prevented during food preparation, storage & display
  Food containers stored on floor in prep, storage and walk-in cooler/freezers. Must provide proper, raised shelving to store food containers 6" off floor.
6. 41
  Wiping cloths: properly used & stored
  Noted dirty wiping cloths on prep tables at front and rear prep areas. Not properly stored. Instructed to properly store all washcloths in a sanitizing solution especially when not in use.
7. 49
  Non-food/food contact surfaces clean
  Instructed to detail clean the following the sides of hot cooking equipments stove,grill,interiors of coolers,interior bottom compartment of deep fryer,top of kitchen oven to remove grease build-up debris,and detail clean and re-organize kitchen storage shelves and behind front/service prep area and to maintain.
8. 51
  Plumbing installed; proper backflow devices
  Back flow prevention devices not located at ice machine. Must install backflow prevention devices or air gap between the water supply inlet and the unit so it may be located to be serviced and maintained.
9. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  Must provide toilet room receptacle with cover for sanitary napkins in lady's bathroom.
10. 55
  Physical facilities installed, maintained & clean
  Observed several pieces of equipment not in use to be stored on floors in basement, dry storage (dirty grill top) first floor front storage (stand up refrigerator. Must remove unused equipment and other unused items on floors in storage rooms.must elevate all items to allow cleaning and remove all unnecessary items.
11. 55
  Physical facilities installed, maintained & clean
  Floors behind,under and around heavy equipments throughout the kitchen and rear dry storage areas in need of a detail cleaning.
12. 56
  Adequate ventilation & lighting; designated areas used
  Instructed to remove accumulation of dusts on ceiling vent in wash room.
13. +1 more
FailMay 29, 2020CanvassRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  Observed no written employee health policy on the premises. Management instructed to provide a signed employee health policy for each employee. Priority foundation violation 7-38-010,no citation issued today.
2. 5
  Procedures for responding to vomiting and diarrheal events
  Procedure/plan for responding to vomiting and diarrheal events in place but has has kit/clean-up items as outlined in policy. (necessary items at a minimum: gloves, face masks, disposable mops and appropriate sanitizer/spray that kills norovirus).priority foundation violation 7-38-005,no citation issued.
3. 25
  Consumer advisory provided for raw/undercooked food
  No consumer advisory disclosure and reminder statement on the menu. Management instructed to disclose which foods can be ordered "raw" or under cooked and link those foods with an asterisk (*) to a reminder statement that states that eating raw or under cooked foods can increase your risk of food borne illness. Priority foundation violation 7-38-005,no citation issued today.
4. 36
  Thermometers provided & accurate
  Instructed to provide and maintain visible thermometer in 2 door food prep cooler in kitchen prep area.
5. 37
  Food properly labeled; original container
  Observed several working containers of non tcs food (oatmeal, breading, salt ) to be stored without proper food marking.all bulk and working food ingredient containers must be labeled with contents name must label food storage containers when food is not in original package.
6. 38
  Insects, rodents, & animals not present
  Observed approximately 1/4 gap at bottom of rear exit screen door.must make door tight fitting all across the bottom to prevent pest entry.
7. 39
  Contamination prevented during food preparation, storage & display
  Food containers stored on floor in prep, storage and walk-in cooler/freezers. Must provide proper, raised shelving to store food containers 6" off floor.
8. 41
  Wiping cloths: properly used & stored
  Noted dirty wiping cloths on prep tables at front and rear prep areas. Not properly stored. Instructed to properly store all washcloths in a sanitizing solution especially when not in use.
9. 49
  Non-food/food contact surfaces clean
  Instructed to detail clean the following the sides of hot cooking equipments stove,grill,interiors of coolers,interior bottom compartment of deep fryer,top of kitchen oven to remove grease build-up debris,and detail clean and re-organize kitchen storage shelves and behind front/service prep area and to maintain.
10. 51
  Plumbing installed; proper backflow devices
  Back flow prevention devices not located at ice machine. Must install backflow prevention devices or air gap between the water supply inlet and the unit so it may be located to be serviced and maintained.
11. 51
  Plumbing installed; proper backflow devices
  Observed water leak at drain pipe underneath the kitchen 3-compartment sink.instructed to repair plumbing leak and to maintain.
12. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  Must provide toilet room receptacle with cover for sanitary napkins in lady's bathroom.
13. +4 more
ConditionalJun 12, 2019ComplaintRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  Observed no employees health policy.must provide and maintain.(priority foundation-7-38.010-no citation issued)
2. 5
  Procedures for responding to vomiting and diarrheal events
  Observed no clean-up of vomiting and diarrhea procedure and clean-up kit on premises during inspection. Instructed to have said procedure along with required equipment for clean-up. Priority foundation violation. No citation issued. 7-38-005
3. 9
  No bare hand contact with rte food or a pre-approved alternative procedure properly allowed
  Observed that employees are touching ready to eat food (cut melons ,burgers and bacon) with bare hands during inspection priority violation 7-38-010 citation issued
4. 16
  Food-contact surfaces: cleaned & sanitized
  Observed that concentration of sanitizer in kitchen 3 compartment sink during dishwashing is observed to be bellow detection.must provide proper concentration of sanitizer when washing dishes. Priority violation 7-38-025 citation issued
5. 23
  Proper date marking and disposition
  Observed tcs foods on site (sliced tomatoes, beef, chicken and pork meats) with no date marking. Instructed to provide proper labeling on all tcs foods held for more than 24 hours with a 7 day discard date. (priority violation no citation issued) 7-38-005
6. 25
  Consumer advisory provided for raw/undercooked food
  Observed no consumer advisory disclosure or reminder of raw and under cooked foods.must provide and maintain.(priority foundation-no citation issued) statement that eating raw or undercooked foods can increase your risk of foodborne illness. Priority foundation 7-38-005. No citation issued
7. 37
  Food properly labeled; original container
  Observed several working containers of non tcs food (oatmeal, breading, salt ) to be stored without proper food marking.all bulk and working food ingredient containers must be labeled with contents name must label food storage containers when food is not in original package
8. 39
  Contamination prevented during food preparation, storage & display
  Food containers stored on floor in prep, storage and walk-in cooler/freezers. Must provide proper, raised shelving to store food containers 6" off floor.
9. 41
  Wiping cloths: properly used & stored
  Noted dirty wiping cloths on prep tables at front and rear prep areas. Not properly stored. Instructed to properly store all washcloths in a sanitizing solution especially when not in use
10. 44
  Utensils, equipment & linens: properly stored, dried, & handled
  Observed that food dishes are stored under 3 compartment sink . Must store all dishes on dry location 6" above floor
11. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Must repair gaskets on door to reach under cooler, stand up two door cooler and sliding produce door cooler.
12. 49
  Non-food/food contact surfaces clean
  Must clean interior of culling units.
13. +7 more
PassJan 23, 2018CanvassRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed a torn gasket at the left door of kitchen 2 door stand-up cooler.instructed to replace gasket at door of said cooler and maintain.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Detail clean the following sides of hot cooking equipments,interior bottom compartment of deep fryer,top of the kitchen oven to (remove accumulated grease build-up)and clean re-organize kitchen shelvings and behind the front/service prep area and maintain.
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Detail clean kitchen exhaust hood/filters to remove excessive grease build-up and remove dusts accumulations from fan blades of ceiling fan in customer dining room and maintain.
4. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Observed missing light shield for light fixture in the dry storage room.instructed to provide light shield or shatter-proof light bulbs for light fixture and maintain.
5. 42
  Appropriate method of handling of food (ice) hair restraints and clean apparel worn
  Observed food handlers in kitchen food prep areas with no hair restraints.instructed to provide hair restraints for food handlers/managers when working around open foods and maintain.
PassMar 2, 2017Canvass Re-InspectionRisk 1 (High)
1. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Instructed to clean and reorganize rear storage area. Must remove unnecessary articles to prevent pest harborage. Usable items must be stored 6" off the floor for easy access on cleaning.
FailFeb 21, 2017CanvassRisk 1 (High)
1. 29
  Previous minor violation(s) corrected 7-42-090
  Previous minor violation not corrected from inspection report #1967029 issued on 10-24-16 serious violation 7-42-090 #38 - must repair cold water faucet handle at the mop sink. Mop sink must have both hot and cold running water at all times. Must repair cold water faucet handle at the rear exposed hand sink so as to be easy to open and close at all times. Must always provide 3 working sink stoppers for the front service counter 3-comp sink in order to properly to set 3-comp sink for washing, rinsing and sanitizing. #44 - during inspection observed customers walk into the rear prep area to use the restroom. Restroom in the kitchen prep area is only to be used by employees at all times. Only staff is allowed to be the kitchen prep area. #45 - new employees on site. Must provide idph food handler's certificate for all new employees at all times.
2. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Instructed to re caulk worn out caulking around mop sink in rear prep area.
3. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Instructed to clean and maintain interior surfaces of all coolers especially around rubber gasket door with dried food accumulation.-------must detail clean and maintain interior surfaces of microwave oven with excessive dried food debris.
4. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  (4)light bulbs must be shielded above front prep/service area or must provide shatter proofed light bulb.----------must replace inoperable light bulb inside 2 door (sliding) reach-in cooler in rear prep area.
5. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Instructed to clean and reorganize rear storage area. Must remove unnecessary articles to prevent pest harborage. Usable items must be stored 6" off the floor for easy access on cleaning.
PassOct 24, 2016ComplaintRisk 1 (High)
1. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Must repair cold water faucet handle at the mop sink. Mop sink must have both hot and cold running water at all times. Must repair cold water faucet handle at the rear exposed hand sink so as to be easy to open and close at all times. Must repair leaky cold water faucet handle at the front service counter 3-comp sink.at same must always provide 3 working sink stoppers for the front service counter 3-comp sink in order to properly to set 3-comp sink for washing, rinsing and sanitizing.
2. 44
  Only authorized personnel in the food-prep area
  During inspection observed customers walk into the rear prep area to use the restroom. Restroom in the kitchen prep area is only to be used by employees at all times. Only staff is allowed to be the kitchen prep area.
3. 45
  Food handler requirements met
  New employees on site. Must provide idph food handler's certificate for all new employees at all times.
PassJun 20, 2016CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Instructed facility to clean, sanitize, and maintain the ice machine.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed items stored on floor in rear storage closet. Instructed facility to store all items off floor and to maintain.
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed grease accumulation on the exhaust hood and filters. Instructed facility to clean and maintain.
4. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed minor leaks at both faucets on the kitchen three compartment sink. Instructed facility to repair and maintain.
5. 45
  Food handler requirements met
  No foodhandler certificates found on site. Instructed facility to comply and maintain.
PassJun 16, 2015LicenseRisk 1 (High)
1. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  No stoppers provide at three compartment sink at front prep area,instructed to provide.mop sink and three compartment sink has a faucets with threads,instructed to replace with a faucets without threads.
No verdictJun 4, 2015LicenseRisk 1 (High)

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

5520×
Physical facilities installed, maintained & clean
3810×
Insects, rodents, & animals not present
368×
Thermometers provided & accurate
567×
Adequate ventilation & lighting; designated areas used
516×
Plumbing installed; proper backflow devices
445×
Utensils, equipment & linens: properly stored, dried, & handled
415×
Wiping cloths: properly used & stored
334×
Proper cooling methods used; adequate equipment for temperature control

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 2405183 — a business that changed hands may carry history from its predecessor.