RestaurantLicence 2009543

Zaytune Mediterranean Grill

3129 S Morgan St, Chicago 60608

Latest verdictPassSep 29, 2026 · 14 days ago

Inspections24since Jan 10, 2011

Fail rate13.0%3 of 23 verdictscitywide 22.4% · below 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

Pass61%
Conditional26%
Fail13%

24 inspections from 2011 to 2026 · hover a mark

20112013201520172019202120232025

PassSep 29, 2026CanvassRisk 1 (High)
1. 35
  Approved thawing methods used
  Observed a sink with frozen raw meat thawing in standing water. Instructed to have cold running water to properly thaw. Management corrected sink.
2. 37
  Food properly labeled; original container
  Observed bulk food containers open. Instructed to close containers and label properly. Correct and maintain
3. 49
  Non-food/food contact surfaces clean
  All cooking equipment in need of detail cleaning to remove all food spills and build up. Instructed to clean and maintain
4. 49
  Non-food/food contact surfaces clean
  All storage shelves in need of detail cleaning to remove all food spills. All interior of cabinetsin need of cleaning to remove all debris. Instructed to detail clean and maintain
5. 55
  Physical facilities installed, maintained & clean
  Floors along wall bases in need of detail cleaning to remove all food debris and build up. Instructed to detail clean and maintain
6. 56
  Adequate ventilation & lighting; designated areas used
  Hood vents in need of detail cleaning to remove all grease and build up. Instructed to detail clean and maintain
PassJul 8, 2025CanvassRisk 1 (High)
1. 39
  Contamination prevented during food preparation, storage & display
  Observed a food item not covered at the front counter across from the service counter. Instructed to cover to prevent potential contamination.
2. 44
  Utensils, equipment & linens: properly stored, dried, & handled
  Observed knives improperly stored in between surfaces such as cold/freezer units and in between the three compartment sink. Instructed to properly store and maintain
PassOct 25, 2024CanvassRisk 1 (High)
1. 38
  Insects, rodents, & animals not present
  Observed an appx. "1/2-3/4" in left corner of back entry door.must make door tight fitting to prevent pest from coming in.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Cutting boards with open seams and dark stains near grill. Must refinish or replace damaged or stained cutting boards.
3. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed rusted racks in the cold hold unit in front prep area. Surfaces must be smooth and easily cleanable. Instructed to repaint or replace and maintain.
No verdictOct 18, 2024Non-InspectionRisk 1 (High)
PassJul 27, 2023Complaint Re-InspectionRisk 1 (High)
1. 51
  Plumbing installed; proper backflow devices
  5-205.15: **c** system maintained in good repair (in good repair) found small leak under 3 compartment sink. Instructed manager to repair and maintain
2. 58
  Allergen training as required
  2-102.13: **c** allergen training - all certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the american national standards institute or another reputable accreditation agency under the astm international e2659-09 (standard practice for certificate programs). Found the city of Chicago food service manager without proof of allergen training on site at the inspection. Instructed to provide proof of allergen training for all city of Chicago food service managers.
ConditionalJul 25, 2023ComplaintRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  Found no employee health policy on site. Instructed managers to provide a verifiable acknowledgement of their responsibility to report information about their health and activities as they relate to diseases that are transmissible through food to the pic. Priority foundation violation. 7-38-010. Citation issued.
2. 22
  Proper cold holding temperatures
  Observed time/temperature control for safety foods (lamb, chicken, beef, yogurt) at improper cold holding temperatures ranging from 49f - 68f, located in the walk-in cooler and all reach-in coolers. Instructed to discard and denature all said tcs foods ( 300 lbs at $800). Instructed to maintain a minimum cold holding temperature of 41f. Priority violation. 7-38-005. Citation issued.
3. 29
  Compliance with variance/specialized process/HACCP
  Observed pickled vegetables located in the walk-in cooler. The operator states it is made on-site. A retail food establishment shall obtain an approved variance from cdph before pickling food. Instructed operator to no longer sell or serve said food item until HACCP and a variance are approved by cdph. Manager voluntarily discards said food items. Priority foundation violation. 7-38-005. Citation issued.
4. 32
  Variance obtained for specialized processing methods
  Found no HACCP or variance on site. Approved HACCP and variance is required for pickling food items on site. Instructed manager to provide. Priority foundation violation. 7-38-005. Citation consolidated with violation #29.
5. 33
  Proper cooling methods used; adequate equipment for temperature control
  Observed improper cold holding temperature for reach-in coolers and walk-in cooler ranging temperatures ranging from 48f - 64f at the time of inspection. Drawer cooler, 2-door reach-in cooler, and walk-in cooler tagged and held for inspection by the Chicago department of public health. Instructed to discard all tcs foods and not use said coolers until it maintains a cold holding temperature of 41f or below and is re-inspected by the Chicago department of public health. Priority violation. 7-38-005. Citation issued. 2 prep coolers now at 41f. The drawer cooler, 2 door reach-in cooler, and walk-in cooler remain tagged.
6. 51
  Plumbing installed; proper backflow devices
  Found small leak under 3 compartment sink. Instructed manager to repair and maintain
7. 58
  Allergen training as required
  Found the city of Chicago food service manager without proof of allergen training on site at the inspection. Instructed to provide proof of allergen training for all city of Chicago food service managers.
PassFeb 15, 2022CanvassRisk 1 (High)
1. 37
  Food properly labeled; original container
  3-602.11 observed dry food labels missing from several containers near the 3 compartment sink and underneath mixing bowl counter. Instructed manager to label all containers of dry food
2. 44
  Utensils, equipment & linens: properly stored, dried, & handled
  4-904.11 observed knives wedged between the 3 compartment sink and wall. Instructed manager to remove and clean the knives and to place the knives in a sanitary location to prevent contamination
3. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  5-501.17 observed missing cover on receptacle in toilet room. Instructed manager to place a cover on receptacle in toilet room.
4. 55
  Physical facilities installed, maintained & clean
  6-501.114 observed clutter in camera room ( items stored on floor) also observed dirty dishes stored on floor near 3 compartment sink. Instructed manager to remove any unnecessary items and keep all items at least 6 inches off floor
5. 55
  Physical facilities installed, maintained & clean
  6-201.13 observed grout missing around the floor of 3 compartment sink. Instructed manager to regrout the floor around the 3 compartment sink.
ConditionalJan 4, 2021CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  No handwashing signage/poster at the handwashing sinks. Instructed to provide and maintain signage/posters at the handwashing sinks and maintain.
2. 55
  Physical facilities installed, maintained & clean
  The walls around the sinks and cooking equipment with food and dirt. Instructed to clean and maintain walls. -the floors in the corners and under/around the coolers and cooking equipment with food and dirt. Instructed to clean and maintain floors.
3. 55
  Physical facilities installed, maintained & clean
  Found the floors in front of the cooking equipment and various areas in the prep in need of regrouting. Instructed to regrout the floors. Maintain.
4. 56
  Adequate ventilation & lighting; designated areas used
  Found no lighting in the toilet room. Instructed to provide and maintain lighting.
5. 57
  All food employees have food handler training
  See violation #60.
6. 58
  Allergen training as required
  See violation #60.
7. 60
  Previous core violation corrected
  Found the following violations from report #2282362 dated 03/29/2019 not corrected and/or maintained. Instructed to correct and maintain: #57. Observed no food handler training certificates on premises at this time, instructed to provide. #58. Observed no allergen training certificate on premises at this time, instructed to provide. Priority foundation violation 7-42-090 no citation issued.
8. 61
  Summary report displayed and visible to the public
  The last non-compliance summary dated 03/29/2019 not posted. Instructed to post all inspection report summaries in plain viewing of this establishment's customers. Maintain same. Priority foundation violation 7-42-010(b) no citation issued
ConditionalMar 29, 2019CanvassRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  Observed no employee health policy on premises at this time, instructed to provide. Priority foundation 7-38-010, no citation issued.
2. 5
  Procedures for responding to vomiting and diarrheal events
  Observed no procedures for responding to vomiting and diarrheal events, instructed to provide. Priority foundation 7-38-005.
3. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed the cutting boards stained and pitted, instructed to replace.
4. 55
  Physical facilities installed, maintained & clean
  Observed the wall behind the three compartment sink not clean, instructed to clean.
5. 57
  All food employees have food handler training
  Observed no food handler training certificates on premises at this time, instructed to provide.
6. 58
  Allergen training as required
  Observed no allergen training certificate on premises at this time, instructed to provide.
PassMay 11, 2018CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Clean interior bottom of storage shelves across from front service counter of food spills/debris.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Clean floor around deep fryer and at grill station of grease and debris.
3. 43
  Food (ice) dispensing utensils, wash cloths properly stored
  Properly store wash cloths in sanitizing solution with proper ppm when not in use.
PassFeb 27, 2017Canvass Re-InspectionRisk 1 (High)
1. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  The ventilation fan in the washroom is not operational. Must repair or replace the fan.
2. 45
  Food handler requirements met
  All food handling employees and dishwashers must show proof of food handler training. Must provide.
ConditionalFeb 21, 2017CanvassRisk 1 (High)
1. 2
  Facilities to maintain proper temperature
  Facilities do not maintain proper temperature. The 2 door salad prep cooler had an air temperature of 70f. The cooler was used to store potentially hazardous foods such as hummus and cream sauce. Management instructed to repair and maintain the cooler below 40f. Critical violation 7-38-005a.
2. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  Observed potentially hazardous foods at improper temperatures inside of the 2 door salad prep cooler. Observed feta cheese at 58.2f, cooked rice at 59.9f, hummus at 57.9f, and cream sauce at 58.3f. Management voluntarily discarded approximately 10# of food worth $90. Critical violation 7-38-005a.
3. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  The ventilation fan in the washroom is not operational. Must repair or replace the fan.
4. 45
  Food handler requirements met
  All food handling employees and dishwashers must show proof of food handler training. Must provide.
PassAug 2, 2016Complaint Re-InspectionRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed gaskets in poor repair on the salad prep cooler. Instructed to replace and maintain.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed floors with accumulated dirt debris located by the drink dispensor boxes. Instructed to clean and maintain.
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed minor dust and grease debris located on the vents above the cooking equipment. Instructed to clean and maintain.
4. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed leak at the faucet of the one compartment sink. Instructed to repair and maintain.
FailJul 28, 2016ComplaintRisk 1 (High)
1. 2
  Facilities to maintain proper temperature
  Observed a refrigeration unit drawer under the cooking equipment at 60f at the time of the inspection with potentially hazardous foods (chicken, shrimp) inside said unit. Unit tagged and held for inspection by cdph. Instructed to repair unit so that it maintains a temperature of 40f or below at all times. Critical violation 7-38-005(a).
2. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  Observed potentially hazardous foods at improper temperatures; falafel 5 1/2 lbs at 62f, steak 9 lbs at 53f, ground beef 2lbs at 47.8f, chicken, 27 lbs at 58.5f, raw shrimp at 56.2f. All valued at $1000. Manager discarded and denatured said items. Instructed to keep all cold foods at 40f or below at all times. Critical violation 7-38-005(a).
3. 19
  Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
  Observed outside dumpster overflowing with garbage. Recommended added dumpster or added garbage pick ups. Instructed to always keep dumpster lid tight fitting and maintain. Serious violation 7-38-020.
4. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed gaskets in poor repair on the salad prep cooler. Instructed to replace and maintain.
5. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed floors with accumulated dirt debris located by the drink dispensor boxes. Instructed to clean and maintain.
6. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed minor dust and grease debris located on the vents above the cooking equipment. Instructed to clean and maintain.
7. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed leak at the faucet of the one compartment sink. Instructed to repair and maintain.
PassFeb 24, 2016Complaint Re-InspectionRisk 1 (High)
FailFeb 17, 2016ComplaintRisk 1 (High)
1. 22
  Dish machines: provided with accurate thermometers, chemical test kits and suitable gauge cock
  Observed no chemical test strips to properly test sanitizer concentration on the 3 compartment sink. Instructed to provide and maintain. Serious violation 7-38-030.
2. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed accumulated grease debris on the vents located above the cooking equipment in the food prep area. Instructed to clean and maintain.
3. 45
  Food handler requirements met
  Observed food handler's certificates not on site. Manager states owner keeps the food handler's certificates. Instructed to have food handler's certificates on site and available for inspectors at all times.
ConditionalSep 17, 2015Short Form ComplaintRisk 1 (High)
1. 6
  Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
  Observed food handler washing hands in prep sink with no soap. Hands must be washed in an approved hand washing sink with soap, warm running water and sanitary hand drying devices. Observed another food handler slicing cucumbers with bare hands and no gloves. Informed manager there is no bare hand contact with ready to eat food. Critical violation 7-38-010a
2. 21
  * certified food manager on site when potentially hazardous foods are prepared and served
  No Chicago food sanitation manager on duty or certificate posted when potentially hazardous food (chicken 151.9f) prepared and served. A certified manager must be on duty at all times potentially hazardous foods are prepared and served. Serious violation 7-38-012a
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Clean floors under all equipment, along walls and in all corners in prep and storage areas(food debris).
4. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Remove hose or install back flow device on faucet of sink.
5. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Elevate all stock off floor in rear storage area. Remove clutter and all items inside utility sink.
PassJul 1, 2015CanvassRisk 1 (High)
1. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Remove hose or install back flow device on faucet of sink.
2. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Elevate all stock off floor in rear storage area. Remove clutter and all items inside utility sink.
PassJun 20, 2014Canvass Re-InspectionRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Cutting boards with deep, dark grooves must be sanded/bleached or replaced.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  The following requires a detail cleaning interior bottom compartment of the deep fryer,sides of hot cooking equipments,manual potato slicer,hood/filters above the cooking equipments etc.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floors are dirty beneath fountain drink syrup storage,clean floors in detail.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Seal holes on wall above the 1 compartment sink and clean wall behind cooking equipments.
5. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  (1)burnt-out light light bulb at kitchen hood.instructed to replace light bulb and clean light shields same area.
6. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  Must provide and maintain a metal stem thermometer for monitoring food temperatures.
7. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Cleaning equipments must be stored properly not inside the mop sink.
ConditionalJun 19, 2014CanvassRisk 1 (High)
1. 16
  Food protected during storage, preparation, display, service and transportation
  Food (ice) not protected during storage inside of the ice machine. Observed black slimy substance on interior water components of the ice machine. Management instructed to turn off machine, remove ice and have interior of ice machine cleaned and sanitized. Tagged held for inspection .must fax letter to the cdph 312-746-8040 for tag removal att:d.bhattal. Serious violation 7-38-005(a).
2. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Cutting boards with deep, dark grooves must be sanded/bleached or replaced.
3. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  The following requires a detail cleaning interior bottom compartment of the deep fryer,sides of hot cooking equipments,manual potato slicer,hood/filters above the cooking equipments etc.
4. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floors are dirty beneath fountain drink syrup storage,clean floors in detail.
5. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Seal holes on wall above the 1 compartment sink and clean wall behind cooking equipments.
6. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  (1)burnt-out light light bulb at kitchen hood.instructed to replace light bulb and clean light shields same area.
7. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  Must provide and maintain a metal stem thermometer for monitoring food temperatures.
8. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Cleaning equipments must be stored properly not inside the mop sink.
PassMar 21, 2013Canvass Re-InspectionRisk 1 (High)
FailMar 14, 2013CanvassRisk 1 (High)
1. 21
  * certified food manager on site when potentially hazardous foods are prepared and served
  No person with a valid city of food sanitation license or proof of enrollment on premises while potentially hazardous foods being prepared and served. Elias candoissak has a state of Illinois certificate issued on 2/23/13 and states that he is waiting for the city of Chicago certificate. He has no proof that he paid for the city such as a letter verifying payment, or a letter verifying where he took the class; instructed to provide.
2. 29
  Previous minor violation(s) corrected 7-42-090
  Previous minor violations not corrected from jan. 6, 2012 as described in violations 33, 34, 35, 36 and 38. Must correct.
3. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Clean and maintain potato dicer, cutting board and interiors of refrigeration units.
4. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Clean the cooking equipment,hood, filters and pipes above has grease buildup.
5. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Clean the floor in the prep area has splashed on food debris.
6. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Clean the wall behind the cooking equipment has splashed on food debris.
7. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Clean the light shields under the hood in the prep aera thick with grease buildup.
8. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Clean all the vents throughout premises thick with dust and dirt buildup.
9. 42
  Appropriate method of handling of food (ice) hair restraints and clean apparel worn
  All food handlers must wear hair restraints at all times while handling foods.
PassJan 6, 2012CanvassRisk 1 (High)
1. 33
  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. Clean the cooking equipment,hood, filters and pipes above has grease buildup.
2. 34
  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. Clean the floor in the prep area has splashed on food debris.
3. 35
  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. Clean the wall behind the cooking equipment has splashed on food debris.
4. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Clean the light shields under the hood in the prep aera thick with grease buildup.
5. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Clean all the vents throughout premises thick with dust and dirt buildup.
PassJan 10, 2011ComplaintRisk 1 (High)
1. 34
  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. Clean the floors under the heavy equipment has grease buildup.
2. 35
  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. Clean the wall behind the cooking equipment has grease buildup.

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

On the street

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What it gets cited for

359×
Approved thawing methods used
389×
Insects, rodents, & animals not present
349×
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
556×
Physical facilities installed, maintained & clean
326×
Variance obtained for specialized processing methods
336×
Proper cooling methods used; adequate equipment for temperature control
584×
Allergen training as required
34×
Management, food employee and conditional employee; knowledge, responsibilities and reporting

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 2009543 — a business that changed hands may carry history from its predecessor.