25 Degrees
Last inspected: May 17, 2019
70
Score
Across the available record, 25 Degrees has 13 inspections on file, the first dated 2011. The most recent report on file is from May 17, 2019. Diners should read medium risk as a signal that some issues exist but aren't extreme. The most recent inspection at 25 Degrees is from May 17, 2019, and nothing newer appears in the public record.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
The pattern that stands out is “food and non-food contact equipment utensils clean”, which has been cited eight times.
Restaurants in Chicago average 81, so 25 Degrees trails the local norm. The record is unremarkable in either direction.
13
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
May 17, 2019
Routine
1 major violation. 5 minor violations.
View 6 violations
Food-contact surfaces: cleaned & sanitized
Inspector notes: EXCESSIVE DIRT AND ENCRUSTED FOOD DEBRIS NOTED ON DELI SLICER, INSTRUCTED TO CLEAN AND SANITIZE PROPERLY, PRIORITY FOUNDATION VIOLATION 7-38-005.
16
Allergen training as required
Inspector notes: NO ALLERGEN TRAINING CERTIFICATE FOR FOOD SERVICE MANAGER, INSTRUCTED TO OBTAIN.
58
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: NO WRITTEN EMPLOYEE HEALTH POLICY, INSTRUCTED TO OBTAIN.
3
Procedures for responding to vomiting and diarrheal events
Inspector notes: NO VOMIT/ DIARRHEA CLEANUP KIT ON SITE, INSTRUCTED TO OBTAIN.
5
Consumer advisory provided for raw/undercooked food
Inspector notes: NO DISCLAIMER FOR FOOD ADVISORY FOOT NOTE, INSTRUCTED TO PROVIDE IN MENU.
25
Physical facilities installed, maintained & clean
Inspector notes: WALLS IN BASEMENT DRY FOOD STORAGE AREA SHEDDING WHITE DUST, INSTRUCTED TO PROVIDE SMOOTH EASY TO CLEAN WALLS.
55
70
Apr 27, 2018
Routine
6 minor violations.
View 6 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: OBSERVED PREPARED FOODS IN THE WALK IN COOLER AND COOK LINE COOLERS WITHOUT PROPER DATE LABELING. MUST MARK ALL PREPARED FOODS WITH DATE PREPPED.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED RACK HOLDING POTS AND PANS MOUNTED TO WALL DIRECTLY BELOW EXPOSED WASTEWATER LINE IN BASEMENT. MUST RELOCATE POTS/PANS STORAGE SO THEY ARE NOT DIRECTLY BELOW EXPOSED WASTEWATER LINES. OBSERVED RAW WOOD SHELVING HOLDING LIQUOR AT BAR. INSTRUCTED TO PAINT/SEAL THE SHELF SO IT IS SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED OILY RESIDUE ACCUMULATING IN THE LOWER COMPARTMENT OF THE FRYERS. OBSERVED DUST BUILDING UP ON THE FAN IN THE BASEMENT PREP AREA AND THE CEILING VENT IN LIQUOR STORAGE. MUST DETAIL CLEAN ALL AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED FOOD AND BEVERAGES STORED ON THE FLOOR IN THE LIQUOR ROOM, WALK IN COOLER AND DRY STORAGE. INSTRUCTED TO STORE ALL FOOD ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED LARGE HOLE (APPROX. 2 FEET WIDE) IN BASEMENT CEILING NEAR SODA RACK, AS WELL AS DAMAGED, COARSE CEILING SURFACE AROUND THE HOLE. INSTRUCTED TO REPAIR THE HOLE AND SURROUNDING AREA SO CEILING IS SMOOTH AND EASILY CLEANABLE. OBSERVED COARSE BRICK WALLS IN BASEMENT DRY FOOD STORAGE AREA AND BEHIND SODA RACK AND BEVERAGE STORAGE. INSTRUCTED TO REFINISH THE WALL TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. OBSERVED EXPOSED, RAW WOOD CEILING IN LIQUOR STORAGE ROOM. MUST PAINT/SEAL CEILING TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE. OBSERVED DOOR FRAME EDGES MISSING IN BASEMENT PREP AREAS. INSTRUCTED TO REFINISH DOOR FRAMES TO ELIMINATE UNNECESSARY GAPS AND UNSMOOTH EDGES. OBSERVED WOODEN CEILING BEAM IN BASEMENT PREP AREA WITH UNFINISHED, RAW WOOD SURFACES AND UNSEALED GAPS AND CREVICES. INSTRUCTED TO ELIMINATE ALL GAPS AND CREVICES AND PAINT/SEAL THE RAW WOOD PORTIONS.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: OBSERVED UNSHIELDED GLASS BULBS IN 2 DOOR UPRIGHT FREEZER ON 1ST FLOOR. INSTRUCTED TO PROVIDE LIGHT SHIELDS OR SHATTER-PROOF BULBS.
36
74
Apr 6, 2017
Reinspection
5 minor violations.
View 5 violations
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: OBSERVED LIGHTS IN BASEMENT NEED TO BE SHEILDED ABOVE AND NEAR ALL DRY STORAGE.
36
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED SHELVES IN BASEMENT DRY STORAGE RUSTED AND NOT SMOOTH AND EASILY CLEANABLE. MUST RESTORE SURFACES OF SHLEVES TO A SMOOTH EASILY CLEANBLE CONDITION AND MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED FAN GUARD IN WALK IN COOLER WITH HEAVY DUST ACCUMULATION. CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED FLOOR IN WEST CORNERS OF BAR UNCLEAN WITH DEBRIS AND DIRT. CLEAN AND MAINTAIN FLOORS.
34
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED ALL RESTAURANT EQUIPMENT IN REAR BASEMENT NEEDS TO BE CLEANED AND STORED AT LEAST 6 INCHES OFF OF GROUND AND 6 INCHES AWAY FROM WALL
41
78
Apr 4, 2017
Reinspection
6 minor violations.
View 6 violations
Facilities to maintain proper temperature
Inspector notes: REFRIGERATION UNIT/COLD HOLD UNIT FOUND 46.6F. TAG REMIANS
2
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: : OBSERVED SHELVES IN BASEMENT DRY STORAGE RUSTED AND NOT SMOOTH AND EASILY CLEANABLE. MUST RESTORE SURFACES OF SHLEVES TO A SMOOTH EASILY CLEANBLE CONDITION AND MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: : OBSERVED FAN GUARD IN WALK IN COOLER WITH HEAVY DUST ACCUMULATION. CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED FLOOR IN WEST CORNERS OF BAR UNCLEAN WITH DEBRIS AND DIRT. CLEAN AND MAINTAIN FLOORS.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: OBSERVED LIGHTS IN BASEMENT NEED TO BE SHEILDED ABOVE AND NEAR ALL DRY STORAGE.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED ALL RESTAURANT EQUIPMENT IN REAR BASEMENT NEEDS TO BE CLEANED AND STORED AT LEAST 6 INCHES OFF OF GROUND AND 6 INCHES AWAY FROM WALL.
41
74
Mar 31, 2017
Routine
8 minor violations.
View 8 violations
Facilities to maintain proper temperature
Inspector notes: OBSERVED AMBIENT AIR TEMPERATURE OF COOLER/COLD HOLD UNIT CONTAINING POTENTIALLY HAZARDOUS FOOD INCLUDING BEEF AND CHICKEN AT 50.0F. CRITICAL VIOLAITON 7-38-005 (A)
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE WITHIN REFRIGERATION/COLD HOLD UNIT INCLUDING: 2LBS OF PASTRAMI VALUED AT $8 AT 55.2F, 5LBS OF CHICKEN VALUED AT $15 AT 60.4F, 5LS OF TUNA STEAKS VALUED AT $15, 2LBS OF HOT DOGS AT 51.8 VALED AY $5, 4 LBS OF CHICKEN WINGS VALUED AT $15 AT 46.8F, 8 LBS OF BURGERS VALUED AT $20 AT 51.8F. ALL FOOD WAS VOLUNTARILY DISCARDED. CRITCAL VIOLATION 7-38-005 (A)
3
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: OBSERVED LOW TEMP DISH MACHINE IN BAR AT 0PPM OF CHLORINE. DISH MACHINE WAS NOT IN USE AT TIME OF INSPECTION SERIOUS VIOLATION 7-38-030
24
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED SHELVES IN BASEMENT DRY STORAGE RUSTED AND NOT SMOOTH AND EASILY CLEANABLE. MUST RESTORE SURFACES OF SHLEVES TO A SMOOTH EASILY CLEANBLE CONDITION AND MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED FAN GUARD IN WALK IN COOLER WITH HEAVY DUST ACCUMULATION. CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED FLOOR IN WEST CORNERS OF BAR UNCLEAN WITH DEBRIS AND DIRT. CLEAN AND MAINTAIN FLOORS.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: OBSERVED LIGHTS IN BASEMENT NEED TO BE SHEILDED ABOVE AND NEAR ALL DRY STORAGE.
36
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED ALL RESTAURNAT EQUIPMENT IN REAR BASEMENT NEEDS TO BE CLEANED AND STORED AT LEAST 6 INCHES OFF OF GROUND AND 6 INCHES AWAY FROM WALL.
41
67
Apr 29, 2016
Reinspection
No violations found.
100
Apr 22, 2016
Complaint
3 minor violations.
View 3 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED 20 LIVE SMALL FLIES ON WALLS AT BASEMENT PREP AREA. MUST REMOVE ALL PEST ACTIVITY BY DATE OF REINSPECTION. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. SERIOUS VIOLATION 7-38-020. CITATION ISSUED.
18
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED FOOD DEBRIS ON SHELVES AT 1ST FLOOR PREP AREA. MUST CLEAN ALL SHELVES AND MAINTAIN.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED FOOD DEBRIS/DUST ON WALLS AT BASEMENT PREP AREA. MUST CLEAN WALLS THROUGHOUT AND MAINTAIN.
35
86
Mar 13, 2015
Routine
8 minor violations.
View 8 violations
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: FOUND NO PAPER TOWEL AND HAND SOAP IN THE EXPOSED HAND SINK BEHIND THE BAR, IN THE PREP AREA IN THE BASEMENT AND IN THE DISH WASHING AREA 1ST FLOOR. INSTRUCTED MANAGER THAT ALL HAND WASHING FACILITIES MUST HAVE A PAPER TOWEL AND HAND SOAP ALL THE TIMES DURING OPERATION OF BUSINESS. CITATION ISSUED CRITICAL 7-38-030. MANAGER PROVIDED THE HAND SOAP AND PAPER TOWEL ON THE SAID EXPOSED SINK DURING INSPECTION.
12
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: ALL FOOD CONTAINERS WITH READY TO EAT FOOD MUST HAVE A LABEL(NAME OF THE PRODUCT) AND DATED INSIDE THE WALK IN COOLER AND REACH IN COOLER.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: NO DRAIN BOARD ON THE 3 COMPARTMENT SINK IN THE PREP AREA BASEMENT. MUST INSTALL METAL DRAIN BOARD. NO LID FOR THE ICE BINS BEHIND THE BAR, WITH CONSUMMABLE ICE. MUST PROVIDE LIDS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FAN GUARD OF THE REACH IN FREEZER IN THE COOK LINE WITH DUST AND GREASE BUILD-UP. MUST CLEAN IN DETAIL AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN IN DETAIL THE FLOOR BEHIND THE WATER HEATER IN THE BASEMENT AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: SEAL THE GAP BETWEEN THE CEILING AND WALLS ABOVE THE FOOD STORAGE SHELVINGS IN THE STORAGE ROOM IN THE BASEMENT. SEAL THE GAP AROUND THE PIPE ON THE LEFT SIDE OF THE HOOD/CANOPY IN THE COOK LINE. FILTER ON THE HOOD/CANOPY ABOVE THE GRILL IN THE COOK LINE WITH GREASE ACCUMULATED. MUST CLEAN AND MAINTAIN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: VENTILATION IN BOTH WASHROOMS NOT WORKING. MUST REPAIR. MUST INSTALL A DIPPER WELLS FOR THE ICE CREAM STATION.
38
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: WASH CLOTH FOR CLEANING/WIPING THE CHOPPING BOARD, PREP TABLES, DINING TABLES,COOLERS, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION,
43
67
May 19, 2014
Routine
6 minor violations.
View 6 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: NOTED EMPLOYEES WASHING GLASSES USING THE LOW TEMPERATURE SANITIZER MACHINE WITH CHLORINE TEST STRIP READING 00PPM AT THE BAR PREP AREA. MANAGER IMMEDIATELY CALLED COMPANY FOR REPAIRS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
8
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: NOTED OUTSIDE GREASE CONTAINER TO HAVE GREASE ENCRUSTED ON TOP, LID, LIPS AND DRIPPING DOWN THE SIDES. INSTRUCTED TO CLEAN AND MAINTAIN. MANAGER IMMEDIATELY HAD EMPLOYEE START CLEANING THE GREASE CONTAINER. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
19
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: NOTED MULTI USE UTENSILS (PLATES, BOWLS ETC) ON SHELVES AT THE PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
31
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INSTRUCTED TO CLEAN SODA GUN HOLDERS AT THE BAR AND INSIDE BEAR COOLERS WITH SPILLS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: INSTRUCTED TO CLEAN FLOORS UNDERNEATH DISH WASHER AT THE REAR AND FLOORS AT THE BASEMENT DRY STORAGE AREA.
34
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: INSTRUCTED TO CLEAN, ORGANIZE AND /OR REMOVE ALL UNNECESSARY ARTICLES AT THE FAR END OF BASEMENT DRY STORAGE AREA.
41
74
May 20, 2013
Routine
3 minor violations.
View 3 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: BULK FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL.
30
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: SLOW DRAINAGE AT BAR HAND SINK, INSTRUCTED TO REPAIR.
38
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: ICE SCOOPS STORED ON ICE CUBES, INSTRUCTED TO STORE OFF CUBES.
43
86
Mar 28, 2012
Complaint
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. ICE BUILD-UP ON THE CONDENSER OF WALK-IN COOLER MUST BE ADDRESSED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CABINET UNDER HANDSINK AT WAIT STAFF AREA, FAN GUARDS OF COOLERS, INTERIOR FLOOR OF REACH-IN FREEZER NEE CLEANING. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: FLOORS AROUND DRAIN OF DISHMACHINE & ALL MOP SINK DRAINS MUST BE KEPT CLEAN. The walls and ceilings shall be in good repair and easily cleaned.
35
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: ALL DUST PANS/BROOMS MUST BE STORED CLEAN & HUNG TO DRY, TO PREVENT PEST HARBORAGE. 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.
41
82
Aug 23, 2011
Reinspection
No violations found.
100
Aug 18, 2011
License
6 minor violations.
View 6 violations
Facilities to maintain proper temperature
Inspector notes: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. WALK-IN COOLER WITH AN AIR TEMPERATURE OF 50F. MUST MAINTAIN COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
2
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: GLASSWASHER AT BAR NEEDS TO BE SET UP AND PROPERLY DRAINING INTO A FLOOR DRAIN. CRITICAL VIOLATION 7-38-030.
8
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE A LIGHT SHIELD FOR THE LIGHT FIXTURE IN THE DISHROOM.
36
Toilet room doors self closing: dressing rooms with lockers provided: complete separation from living/sleeping quarters
Inspector notes: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. WORKING VENTILATION IS NEEDED IN THE RESTROOMS.
37
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: PROVIDE DRAIN LINES FOR THE WALK-IN COOLERS IN THE BASEMENT.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: 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. REMOVE EXCESS MATERIALS IN THE BASEMENT AND STORE REMAINING AT LEAST 6" OFF OF THE FLOOR. REMOVE THE BEER COOLER FROM THE BACK HALLWAY AREA.
41
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Frequently Asked Questions
When was 25 Degrees last inspected?
The most recent health inspection at 25 Degrees on file is from May 17, 2019. The public record contains 13 inspections in total.
What is the most common violation at 25 Degrees?
Across the inspection record, “food and non-food contact equipment utensils clean” has been cited eight times, more than any other issue at 25 Degrees.
Has 25 Degrees' inspection record improved over time?
Results have been roughly steady. Inspections at 25 Degrees have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at 25 Degrees means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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