Bistronomic
Last inspected: Dec 3, 2025
95
Score
Inspectors have visited Bistronomic six times, with records going back to 2021. The most recent report on file is from Dec 3, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have flagged more than earlier ones: around seven violations per visit lately, up from roughly four violations before.
When inspectors have written things up, “food & non-food contact surfaces cleanable” has been the most frequent reason, cited five times.
The city-wide average for Chicago sits at 81, putting Bistronomic on the better side of that line. On the whole, the file is mixed but not concerning.
6
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 3, 2025
Routine
1 minor violation.
View 1 violation
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: NOTED RUSTY AND DIRTY SHELVES INSIDE WALK IN COOLER AT THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
47
95
Jul 18, 2024
Reinspection
7 minor violations.
View 7 violations
Non-food/food contact surfaces clean
Inspector notes: OBSERVED NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT (STOVE, GRILL) ALONG THE MAIN COOK LINE TO BE SOILED WITH DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
49
Contamination prevented during food preparation, storage & display
Inspector notes: OBSERVED PLASTIC CUP USED AS A SCOOP IN BULK DRY FOOD STORAGE CONTAINER (FLOUR) IN THE REAR PREP AREA. INSTRUCTED TO REMOVE PLASTIC CUP AND REPLACE WITH A MULTI-USE UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION AND MAINTAIN.
39
Contamination prevented during food preparation, storage & display
Inspector notes: OBSERVED FOOD STORED IN CONTAINERS DIRECTLY ON THE FLOOR OF THE WALK-IN COOLER. INSTRUCTED TO RELOCATE FOOD AND MAINTAIN THE STORAGE OF FOOD IN CONTAINERS AT LEAST 6 INCHES (15 CM) ABOVE THE FLOOR AT ALL TIMES.
39
Wiping cloths: properly used & stored
Inspector notes: OBSERVED IN-USE WIPING CLOTHS STORED OUTSIDE OF SANITIZER SOLUTION (WHILE DAMP) IN VARIOUS AREAS THROUGHOUT THE KITCHEN AREA. INSTRUCTED TO STORE WIPING CLOTHS USED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES IN AN APPROVED SANITIZER SOLUTION IN-BETWEEN USES AND MAINTAIN.
41
In-use utensils: properly stored
Inspector notes: OBSERVED IN-USE UTENSILS AT THE BAR AREA STORED IN STILL WATER BETWEEN USES. INSTRUCTED TO STORE IN-USE UTENSILS ON A DRY, CLEAN, AND SANITIZED SURFACE BETWEEN USES AND MAINTAIN.
43
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: OBSERVED MULTI-USE UTENSILS AND PLATES STORED UNCOVERED/NOT INVERTED ON THE TOP SHELF OF THE MAIN COOK LINE. INSTRUCTED TO STORE MULTI-USE UTENSILS AND PLATES COVERED OR INVERTED ON THE TOP SHELF TO PREVENT CONTAMINATION FROM DUST AND OTHER DEBRIS AND MAINTAIN.
44
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED WOODEN BEAMS USED TO SUPPORT SHELVES ABOVE COLD-HOLDING UNITS AT THE MAIN COOK LINE. INSTRUCTED TO REMOVE WOODEN BEAMS AND REPLACE WITH SUPPORTS MADE OF A MATERIAL THAT IS SMOOTH AND EASILY-CLEANABLE AND MAINTAIN.
47
70
Jul 10, 2024
Routine
5 major violations. 7 minor violations.
View 12 violations
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED HANDWASHING SINK IN THE WAREWASHING AREA MISSING COLD WATER SUPPLY (COLD WATER SUPPLY PROVIDES HOT WATER). HANDWASHING SINK UNABLE TO SUPPLY WATER AT TEMPERATURE BELOW 135.0F AT TIME OF INSPECTION. INSTRUCTED TO REPAIR OR REPLACE HANDWASHING SINK COLD WATER SUPPLY TO PROVIDE WATER AT A MAXIMUM TEMPERATURE OF 120.0F AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.
10
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED HANDWASHING SINK IN THE WAREWASHING AREA TO BE BLOCKED WITH SANITIZER BUCKET AND SOILED WIPING CLOTHS. INSTRUCTED TO REMOVE ITEMS BLOCKING ACCESS TO HANDWASHING SINK IN WAREWASHING AREA AND MAINTAIN ALL HANDWASHING SINKS ACCESSIBLE TO EMPLOYEES FOR HANDWASHING AT ALL TIMES. PERSON-IN-CHARGE REMOVED ITEMS BLOCKING HANDWASHING SINK AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION COMBINED WITH ABOVE VIOLATION.
10
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED HANDWASHING SINK IN THE WAREWASHING AREA TO BE MISSING DISPOSABLE PAPER TOWELS FOR DRYING HANDS DURING HANDWASHING. INSTRUCTED TO PROVIDE DISPOSABLE PAPER TOWELS TO ALL HANDWASHING SINKS AND MAINTAIN SUPPLY AT ALL TIMES. PERSON-IN-CHARGE PROVIDED DISPOSABLE PAPER TOWELS TO HANDWASHING SINK AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION COMBINED WITH ABOVE VIOLATION.
10
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: OBSERVED PERSON-IN-CHARGE MISSING CITY OF CHICAGO CERTIFIED MANAGER TRAINING AND ORIGINAL CERTIFICATE. INSTRUCTED TO MAINTAIN AT LEAST ONE PERSON-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING AND ORIGINAL CERTIFICATE ON-SITE AT ALL TIMES OF FOOD OPERATION. PRIORITY FOUNDATION VIOLATION.
1
City of chicago food service sanitation certificate
Inspector notes: OBSERVED NO FOOD EMPLOYEE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING OR ORIGINAL CERTIFICATE PRESENT ON-SITE WHILE PREPARING TCS FOODS (COOKED MEATS, SOUP) AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AT LEAST ONE FOOD EMPLOYEE WITH CITY OF CHICAGO CERTIFIED MANAGER TRAINING AND ORIGINAL CERTIFICATE ON-SITE AT ALL TIMES OF FOOD OPERATIONS. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.
2
Contamination prevented during food preparation, storage & display
Inspector notes: OBSERVED PLASTIC CUP USED AS A SCOOP IN BULK DRY FOOD STORAGE CONTAINER (FLOUR) IN THE REAR PREP AREA. INSTRUCTED TO REMOVE PLASTIC CUP AND REPLACE WITH A MULTI-USE UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION AND MAINTAIN.
39
Contamination prevented during food preparation, storage & display
Inspector notes: OBSERVED FOOD STORED IN CONTAINERS DIRECTLY ON THE FLOOR OF THE WALK-IN COOLER. INSTRUCTED TO RELOCATE FOOD AND MAINTAIN THE STORAGE OF FOOD IN CONTAINERS AT LEAST 6 INCHES (15 CM) ABOVE THE FLOOR AT ALL TIMES.
39
Wiping cloths: properly used & stored
Inspector notes: OBSERVED IN-USE WIPING CLOTHS STORED OUTSIDE OF SANITIZER SOLUTION (WHILE DAMP) IN VARIOUS AREAS THROUGHOUT THE KITCHEN AREA. INSTRUCTED TO STORE WIPING CLOTHS USED TO CLEAN FOOD- AND NONFOOD-CONTACT SURFACES IN AN APPROVED SANITIZER SOLUTION IN-BETWEEN USES AND MAINTAIN.
41
In-use utensils: properly stored
Inspector notes: OBSERVED IN-USE UTENSILS AT THE BAR AREA STORED IN STILL WATER BETWEEN USES. INSTRUCTED TO STORE IN-USE UTENSILS ON A DRY, CLEAN, AND SANITIZED SURFACE BETWEEN USES AND MAINTAIN.
43
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: OBSERVED MULTI-USE UTENSILS AND PLATES STORED UNCOVERED/NOT INVERTED ON THE TOP SHELF OF THE MAIN COOK LINE. INSTRUCTED TO STORE MULTI-USE UTENSILS AND PLATES COVERED OR INVERTED ON THE TOP SHELF TO PREVENT CONTAMINATION FROM DUST AND OTHER DEBRIS AND MAINTAIN.
44
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED WOODEN BEAMS USED TO SUPPORT SHELVES ABOVE COLD-HOLDING UNITS AT THE MAIN COOK LINE. INSTRUCTED TO REMOVE WOODEN BEAMS AND REPLACE WITH SUPPORTS MADE OF A MATERIAL THAT IS SMOOTH AND EASILY-CLEANABLE AND MAINTAIN.
47
Non-food/food contact surfaces clean
Inspector notes: OBSERVED NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT (STOVE, GRILL) ALONG THE MAIN COOK LINE TO BE SOILED WITH DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF COOKING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
49
43
Sep 22, 2023
Routine
3 minor violations.
View 3 violations
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED RUST ON PREP TABLE SHELVING UNITS THROUGHOUT PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN SAID EQUIPMENT IN GOOD CONDITION.
47
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED CHIPPED WALL PAINT IN REAR PREP/DISHWASHING AREA. INSRUCTED TO PROVIDE SMOOTH AND EASILY CLEANABLE WALLS AND MAINTAIN.
55
Allergen training as required
Inspector notes: OBSERVED CFM CERTIFICATE HOLDERS WITHOUT ALLERGEN TRAINING CERTIFICATES ON SITE FOR REVIEW. INSTRUCTED TO OBTAIN.
58
86
Aug 25, 2022
Routine
2 minor violations.
View 2 violations
Food properly labeled; original container
Inspector notes: Bulk food container (flour) mot labeled. instructed to label and maintain.
37
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: Deli cups not air dried after washing, instructed to air dry before stacking.
44
90
Feb 17, 2021
License
2 major violations. 6 minor violations.
View 8 violations
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS ON THE PREMISES TO MEASURE THE UTENSIL SURFACE TEMPERATURE INSIDE OF THE HIGH TEMPERATURE DISH MACHINE. MANAGEMENT INSTRUCTED TO PROVIDE TEST STRIPS OR DISHWASHER THERMOMETER. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
48
Adequate handwashing sinks properly supplied and accessible
Inspector notes: MUST INSTALL DEDICATED, EXPOSED HAND SINK IN DISH AREA. MUST PROVIDE PLUMBED HOT/COLD WATER, SOAP & PAPER TOWELS, AND A HANDWASHING SIGN. PRIORITY FOUNDATION VIOLATION 7-38-030(C). NO CITATION ISSUED.
10
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED ALUMINUM FOIL USED AS A LINER IN THE KITCHEN. MUST REMOVE ALL ALUMINUM FOIL. ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
47
Non-food/food contact surfaces clean
Inspector notes: OBSERVED RUST ON SHELVING INSIDE PREP COOLER NEAR COOKING LINE. MUST REMOVE RUST AND/OR PAINT. MUST MAINTAIN SAME.
49
Plumbing installed; proper backflow devices
Inspector notes: UNABLE TO LOCATED BACKFLOW PREVENTION DEVICE ON ESPRESSO AND COFFEE MACHINES. MUST PROVIDE/LOCATE BACK FLOW PREVENTION DEVICE.
51
Plumbing installed; proper backflow devices
Inspector notes: OBSERVED FRONT BAR AREA WITH DISH MACHINE, WITHOUT SERVICE (DUMP) SINK. MUST PROVIDE SERVICE SINK IN BAR AREA TO RINSE UTENSILS BEFORE PUTTING INTO DISH MACHINE. MUST INSTALL DEDICATED SERVICE SINK WITH PLUMBED HOT/COLD WATER.
51
Plumbing installed; proper backflow devices
Inspector notes: UTILITY SINK NOT MAINTAINED. MUST REPAIR MISSING HOT WATER HANDLE AT UTILITY SINK. MUST REPAIR LOOSE FAUCET AT HAND SINK IN KITCHEN. MUST MAINTAIN SAME.
51
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED MISSING/BROKEN TILES IN FLOOR OF RESTROOM (IN LOBBY OF LOYOLA). MUST REPAIR TO MAKE SMOOTH AND EASILY CLEANABLE. MUST MAINTAIN SAME.
55
61
Frequently Asked Questions
When was Bistronomic last inspected?
The most recent health inspection at Bistronomic on file is from Dec 3, 2025. The public record contains six inspections in total.
What is the most common violation at Bistronomic?
Across the inspection record, “food & non-food contact surfaces cleanable” has been cited five times, more than any other issue at Bistronomic.
Has Bistronomic's inspection record improved over time?
No. Recent inspections at Bistronomic have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Bistronomic means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bistronomic inspected?
Based on the inspection history on file, Bistronomic is inspected roughly once per year on average.
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