Carnivale Restaurant
Last inspected: Nov 6, 2025
100
Score
Public records show 21 inspections at Carnivale Restaurant stretching back to 2011. The most recent visit was on Nov 6, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
“Walls, ceilings, attached equipment constructed per code” accounts for the largest share of issues, appearing 11 times across the record.
Restaurants in Chicago average 81, so Carnivale Restaurant is doing better than most peers. The record reflects steady performance over time.
21
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 6, 2025
Complaint
No violations found.
100
Oct 28, 2025
Routine
No violations found.
100
Aug 6, 2024
Routine
2 minor violations.
View 2 violations
Food properly labeled; original container
Inspector notes: OBSERVED A FEW BULK STORAGE CONTAINERS WITHOUT PRODUCT NAME. MUST LABEL AND MAINTAIN.
37
Allergen training as required
Inspector notes: OBSERVED THE MANAGER ON DUTY WITHOUT A CURRENT ALLERGEN TRAINING. MUST PROVIDE AND MAINTAIN.
58
90
Jul 13, 2023
Routine
2 minor violations.
View 2 violations
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED UNUSED PREP COOLER IN THE DESSERT PREP AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.
55
All food employees have food handler training
Inspector notes: OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO MAINTAIN RECORDS AT ALL TIMES.
57
90
Aug 3, 2022
Reinspection
No violations found.
100
Jul 26, 2022
Complaint
4 major violations. 1 minor violation.
View 5 violations
Insects, rodents, & animals not present
Inspector notes: FOUND APPROX 30 SMALL FLIES IN THE FOLLOWING AREA: DISH, FOOD PREP, AND REAR PREP. RECOMMENDED CONTACTING PEST CONTROL. SMALL FLY ACTIVITY MUST BE MINIMIZED. PRIORITY FOUNDATION VIOLATION. 7-38-020(A). CITATION ISSUED.
38
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: OBSERVED NO QUAT TEST STRIPS ON SITE. INSTRUCTED PIC TO PROVIDE AND MAINTAIN AT ALL TIMES CHEMICAL TEST STRIPS TO TEST THE SANITIZING AGENT FOR THE THREE COMP SINK. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
48
Proper date marking and disposition
Inspector notes: MUST PROVIDE DATE MARKINGS TO TCS/RTE FOODS, PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATES AND MAINTAIN. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.
23
Consumer advisory provided for raw/undercooked food
Inspector notes: FOUND STEAK AND RAW FISH ON MENU, SAID ITEMS ARE SERVED RAW OR UNDERCOOKED. INSTRUCTED FACILITY TO PROVIDE FOOTNOTE, DISCLOSURE (WRITTEN DISCLOSURE AND DISCLOSURE BY ASTERISK) AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION VIOLATION..7-38-005
25
Adequate handwashing sinks properly supplied and accessible
Inspector notes: FOUND NO HAND WASHING SIGNAGE AT HANDWASHING SINK LOCATED IN ALL TOILET ROOMS, WAREWASHING AREA, AND 2 OUT OF 3 FOOD PREP AREA. INSTRUCTED MANAGER TO PROVIDE.
10
64
May 17, 2019
Routine
4 major violations. 9 minor violations.
View 13 violations
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: NO EMPLOYEE HEALTH POLICY ONSITE. INSTRUCTED TO PROVIDE THE CITY'S HEALTH FORM OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
3
Procedures for responding to vomiting and diarrheal events
Inspector notes: NO CLEAN UP KIT OR PROCEDURES ONSITE FOR VOMITING OR DIARRHEA EVENTS. INSTRUCTED TO PROVIDE KIT AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
5
Proper date marking and disposition
Inspector notes: MUST PROVIDE DATE MARKINGS TO TCS/RTE FOODS, PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATES AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
23
Consumer advisory provided for raw/undercooked food
Inspector notes: MUST PROVIDE DATE MARKINGS TO TCS/RTE FOODS, PREPARED ONSITE AND HELD IN COOLERS OVER 24 HRS. INSTRUCTED TO PROVIDE CONSUME BY DATES AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
25
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: MUST REPLACE CUTTING BOARDS, Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. INSTRUCTED TO MAINTAIN.
47
Non-food/food contact surfaces clean
Inspector notes: MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM INTERIOR CONTACT SURFACES IN ALL UPRIGHT FREEZERS AND COOLERS IN THE PREP AREA, INSTRUCTED TO MAINTAIN.
49
Plumbing installed; proper backflow devices
Inspector notes: MUST REPAIR LEAKY FAUCET AT 3-COMP SINK IN PREP AREA. INSTRUCTED TO MAINTAIN.
51
Physical facilities installed, maintained & clean
Inspector notes: MUST DETAIL CLEAN FLOORS UNDER HEAVY EQUIPMENT IN PREP AREA, INSTRUCTED TO MAINTAIN.
55
Physical facilities installed, maintained & clean
Inspector notes: MUST REMOVE THE NON-WORKING SMOKER FROM THE REAR PREP AREA. INSTRUCTED TO MAINTAIN.
55
Adequate ventilation & lighting; designated areas used
Inspector notes: MUST DETAIL CLEAN THE GREASE AND DUST ACCUMULATION FOR THE HOOD FILTERS, INSTRUCTED TO MAINTAIN.
56
Food-contact surfaces: cleaned & sanitized
Inspector notes: MUST CLEAN THE INTERIOR PANEL IN BOTH ICE MACHINES, PANELS A LITTLE DIRTY, INSTRUCTED TO MAINTAIN.
16
Food properly labeled; original container
Inspector notes: MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES; FLOUR, SUGAR, ETC., WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.
37
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: MUST INVERT DISHES BEING STORED ABOVE PREP LINE, AND THROUGHOUT PREP AREAS, TO PREVENT CONTAMINATION. INSTRUCTED TO MAINTAIN.
44
43
Mar 9, 2018
Routine
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Observed black mold like substance embedded caulk of back splash of 3 compartment sink in maintain kitchen. Instructed manager to remove, re-caulk and maintain at all times. Observed broken granite bar ledge at Fleming service bar. Instructed manager to repair and maintain at all times.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Observed excessive grease on interior surfaces of 3 door fryer on main saute cook line. Instructed manager to detail clean and maintain at all times. Observed slight scale deposits on interior surface of ice curtain on main kitchen ice machine. Instructed manager to detail clean and maintain at all times.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Observed several holes on walls throughout Mambai storage rooms, on lower level. Also observed a 12 by 12 inch hole in ceiling of rear liquor storage room due to water pipe bursting. Instructed manager to seal, repair area and ensure surface is smooth and easily cleanable. Maintain at all times.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: Observed 4 burned out lights under hood system located at banquet cook line. Instructed manager to repair and maintain at all times.
36
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: Observed no thermometers in main 4 door coolers, at cook line. Instructed manager to provide.
40
78
Nov 3, 2017
Complaint
5 minor violations.
View 5 violations
Source sound condition, no spoilage, foods properly labeled, shellfish tags in place
Inspector notes: Found current in use shellfish not properly tagged or labeled. Found 2lbs of mussels and 3lbs of clams without shellfish tag it arrived with, in the prep cooler. Instructed shellfish tag must be stored with the product at all times, and then kept on file for 90 days. Operator discarded denoted shellfish during inspection valued at $30. Critical violation 7-38-005(a).
1
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: Found the following hand sinks without soap and/or paper towels: main floor service bar without soap or paper towels; 2nd floor rear bar without paper towels; and 2nd floor bar without soap or paper towels. Must provide soap and paper towels (or sanitary means to dry hands) at each hand sink at all times. Operator provided soap and paper towels for all hand sinks during inspection. Critical violation 7-38-030.
12
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: Observed raw wood in on back ledge of service bar (paint has been chipped/damaged). Must reseal or paint to make non-porous, smooth and easily cleanable. Must maintain same.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: Observed floors under soda bag in boxes heavily soiled (in basement storage room). Must detail clean and sanitize. Must maintain same.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Observed missing/stained ceiling tiles in basement storage room (where ice machines are). Must replace to prevent pest entry. Must maintain same.
35
78
May 17, 2017
Routine
6 minor violations.
View 6 violations
Source sound condition, no spoilage, foods properly labeled, shellfish tags in place
Inspector notes: Found current in use shellfish not properly tagged or labeled. Found 2lbs of mussels and 3lbs of clams without shellfish tag it arrived with, in the cooler. Instructed shellfish tag must be stored with the product at all times, and then kept on file for 90 days. Operator discarded denoted shellfish during inspection. Critical violation 7-38-005(a).
1
Facilities to maintain proper temperature
Inspector notes: Found walk in cooler not maintained. Internal air temperature @ 51.9f. Instructed all refrigeration must be at 40F or less at all times. Walk in cooler was serviced and repaired during inspection. Final ambient air temperature reading of 37.9F. Critical violation 7-38-005(a).
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: Found the following potentially hazardous foods at improper temperatures in the walk in cooler: 30lbs of eggs @ 47.9F-51.8F; 20lbs of buttermilk @ 49.3F; 22lbs of milk @ 47.9F-48.2F; 3lbs of lamb @ 50.7F; 16lbs of key lime pie (with egg) @ 50.5F; and 4lbs of potatoes @ 49.9F. Instructed all potentially hazardous foods must be held @ 40F or less, or 140F or higher at all times. Operator voluntarily discarded denatured foods during inspection. Critical violation 7-38-005(a).
3
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: Found the following hand sinks without soap and paper towels: Rear bar hand sink; front service bar hand sink; Ceviche prep/bar hand sink; upstairs front bar hand sink. Instructed all hand sinks must have soap and paper towels at all times. Operator provided soap and paper towels for all sinks during inspection. Critical violation 7-38-030.
12
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: Found small amount of orange and brown, slimy, mold like substance on lower interior of ice machine in basement storage area. Must detail clean and sanitize machine. Must maintain same. Found excessive grease build up on lower interior of fryers and also wheels under fryer. Also found excessive grease build up pipes on upper cooking equipment. Must remove all grease build up, clean and sanitize area. Must maintain same.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: Found large hole under the 1 compartment sink in the ceviche prep/bar. Must repair to prevent pest entry. Must maintain same.
35
74
Jun 7, 2016
Routine
6 minor violations.
View 6 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED WATER POOLING ON THE FLOOR IN FRONT OF THE LOADING SIDE OF THE DISH MACHINE. INSTRUCTED TO MAINTAIN THE FLOORS CLEAN AND DRY.
34
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED LARGE CRACKS AND EXCESSIVE BUBBLING IN THE SIDES OF THE LARGE PLASTIC TORTILLA CHIP STORAGE BINS. INSTRUCTED TO DISCARD THE DAMAGED CONTAINERS AND REPLACE WITH SMOOTH, AND EASILY CLEANABLE BINS.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED MISSING CEILING TILES IN FRONT OF THE DISH MACHINE. INSTRUCTED TO REPLACE THE CEILING TILES. OBSERVED EXPOSED, UNFINISHED PLYWOOD WALL (APPROX. 3 FOOT WIDE AND SPANNING FROM FLOOR TO CEILING) IN THE DRY STORAGE WATER LINE UTILITY AREA. INSTRUCTED TO REPAIR THE WALL TO BE SMOOTH, DURABLE AND EASILY CLEANABLE.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED A LEAK AT THE MOUTH OF THE FAUCET ON THE HAND SINK SERVING THE COOLING STATION. OBSERVED A LEAK AT THE FAUCET ADAPTER ON THE MOP SINK AT THE NOZZLE THE SECOND FROM THE RIGHT. OBSERVED A LEAK AT THE CENTER COMPARTMENT WASTE PIPING AT THE MAIN KITCHEN 3 COMPARTMENT SINK. OBSERVED A LEAK AT THE SODA GUN TUBING A THE SERVICE BAR. INSTRUCTED TO REPAIR ALL LEAKS AND MAINTAIN.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED BROOMS BEING STORED WITH THE HEADS ON THE FLOOR IN THE STORAGE AREA NEAR THE MAIN THREE COMPARTMENT SINK. INSTRUCTED TO INVERT ALL MOPS AND BROOMS DURING STORAGE.
41
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: OBSERVED A CUP BEING USED TO DISPENSE ICE AT THE FRONT BAR SERVER STATION. INSTRUCTED TO PROVIDE A SANITARY SCOOP WITH A HANDLE.
43
74
Nov 5, 2015
Reinspection
No violations found.
100
Oct 28, 2015
Complaint
10 minor violations.
View 10 violations
Source sound condition, no spoilage, foods properly labeled, shellfish tags in place
Inspector notes: NOTED INDIVIDUAL CONTAINERS WITH SHELLFISH (MUSSELS AND CLAMS) WITH NO TAGS ATTACHED INSIDE WALK IN COOLER. INSTRUCTED TO ALWAYS HAVE TAGS ATTACHED TO SHELLFISH UNTIL THE LAST BATCH IS CONSUMED AND THEN THE TAGS MUST BE STORED IN A FOLDER ON PREMISES FOR AN ADDITIONAL 90 DAYS. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $40.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(B)
1
Facilities to maintain proper temperature
Inspector notes: NOTED TEMPERATURE OF REFRIGERATION UNIT AT THE KITCHEN PREP AREA TO BE IMPROPER AT 55.4F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE REFRIGERATION UNIT TO BE IMPROPER:-SHRIMP 49.5F, CALAMARI 50.9F, CHEESE 54.3F, MAYONNAISE 51.7F, ASSORTED CUPS WITH FRESHLY SQUEEZED JUICES 51.7F.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED 295 LBS OF PRODUCTS WORTH $800.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
3
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: NOTED OVER 50 FLYING INSECTS SCATTERED THROUGH OUT PREMISES ON WALLS, CEILINGS,BOXES AND CABINETS ESPECIALLY AT THE BARS, KITCHEN AND FRONT PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
18
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NOTED NO CERTIFIED FOOD MANAGER ON SITE WITH ORIGINAL CITY OF CHICAGO FOOD SERVICE CERTIFICATE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (CHICKEN,SEAFOOD,SOUPS ETC). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGE WITH CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012.
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: NOTED BROKEN LID AT SERVICE COOLER OF THE SERVICE LINE AT THE KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN.
32
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: NOTED BROKEN TILES ON WALL UNDERNEATH DISH WASHER AT THE DISH WASHING ROOM. ALSO NOTED LOOSE AND MISSING TILES ON WALLS AT THE BASE OF STAIR WAY LEADING TO THE BASEMENT DRY STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: NOTED BROKEN LIGHT SHIELD ON LIGHTING AT THE KITCHEN PREP BY THE MOB SINK. INSTRUCTED TO REPAIR AND/OR REPLACE AND MAINTAIN.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NOTED LEAKING FAUCET AT THE 2 COMPARTMENT SINK OF THE FRONT PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: NOTED CLUTTER ON FLOORS AND SHELVING AT THE BASEMENT DRY STORAGE AND AT THE SECOND FLOOR UNUSED KITCHEN. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
41
61
Sep 5, 2014
Reinspection
5 minor violations.
View 5 violations
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: EXPOSED TABLEWARE MUST BE PROTECTED.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: LIDS MUST BE PROVIDED FOR ALL BAR ICE BINS.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOOR OF DAIRY WALK-IN COOLER UNEVEN AND IN POOR REPAIR. FLOOR AT TWO COMPARTMENT PREP SINK WITH MISSING GROUTING. MUST REPAIR TO MAKE SMOOTH AND CLEANABLE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MISSING WALL TILES AT BOTTOM OF COFFEE STATION/DISH ROOM EXPOSED HAND SINK. MUST REPLACE.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: HOT AND COLD RUNNING WATER MUST BE PROVIDED ABOVE ALL THE BARS TAYLOR FROZEN BEVERAGE MAKERS.
38
78
Aug 29, 2014
Suspected Food Poisoning
11 minor violations.
View 11 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: CHEMICAL DISH MACHINE BEHIND FRONT MAIN BAR NOT PROPERLY DISPENSING CHLORINE SANITIZER. AFTER SEVERAL ATTEMPTS, 0PPM CHLORINE NOTED. GLASSWARE WAS INSIDE MACHINE AND HAD BEEN WASHED. MUST NOT USE UNTIL REPAIRED AND PROPERLY DISPENSES SANITIZER TO 100PPM. CRITICAL CITATION ISSUED 7-38-030. REPAIRMAN ARRIVED DURING THE INSPECTION AND REPLACE DISPENSING TUBING AND OLD DISSIPATED CHLORINE.
8
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: OUTSIDE GREASE RECEPTACLE WITH EXCESSIVE GREASE SPILLAGE ON THE GROUND SURROUNDING THE CONTAINER SEEPING INTO THE SURROUNDING GRAVEL AND GREASE DRIPPING DOWN OFF THE TOP AND SIDE OF CONTAINER. INSTRUCTED TO REMOVE ALL GREASE FROM GROUND AND EXTERIOR OF GREASE RECEPTACLE. SERIOUS CITATION ISSUED 7-38-020.
19
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: EXPOSED TABLEWARE MUST BE PROTECTED.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: LIDS MUST BE PROVIDED FOR ALL BAR ICE BINS. INTERIOR DOOR OF KITCHEN, THREE DOOR, TALL REACH-IN FREEZER WITH EXPOSED INSULATION AND METAL OF DOOR MISSING. MUST REPAIR/REPLACE.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: INTERIOR OF ALL ICE MACHINES, INCLUDING BASEMENT MACHINES, MUST CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOOR OF DAIRY WALK-IN COOLER UNEVEN AND IN POOR REPAIR. FLOOR AT TWO COMPARTMENT PREP SINK WITH MISSING GROUTING. MUST REPAIR TO MAKE SMOOTH AND CLEANABLE.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: CHIPPING WALL PLASTER AT DINING ROOM PREP KIOSK ONE COMPARTMENT SINK. MISSING CEILING TILES ABOVE REAR KITCHEN HALLWAY DRY FOOD STORAGE AND DISH MACHINE AREAS. MUST REPLACE. MISSING WALL TILES AT BOTTOM OF COFFEE STATION/DISH ROOM EXPOSED HAND SINK. MUST REPLACE.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: HOT AND COLD RUNNING WATER MUST BE PROVIDED ABOVE ALL THE BARS TAYLOR FROZEN BEVERAGE MAKERS.
38
Linen: clean and soiled properly stored
Inspector notes: DIRTY BAR TOWELS MUST NOT BE STORED TO DRY HANGING IN THE THREE COMPARTMENT SINK.
39
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE AN INTERNAL THERMOMETER IN BASEMENT MEAT WALK-IN COOLER OR REPAIR BROKEN EXTERNAL THERMOMETER.
40
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: EMPLOYEE BICYCLES MUST NOT BE STORED IN THE FOOD PREP AREA.
41
58
Sep 3, 2013
Complaint
4 minor violations.
View 4 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: LABEL ALL BULK STORAGE CONTAINERS IN KITCHEN WITH NAME OF PRODUCT INSIDE.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: CLEAN AND MAINTAIN BLADE OF CAN OPENER AT PREP TABLE IN MAIN KITCHEN. CLEAN AND MAINTAIN INTERIOR BOTTOM OF FRYERS WHERE NEEDED, CLEAN EXTERIOR SURFACES OF FRYERS AND OTHER COOKING EQUIPMENT.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOOR UNDER AND BEHIND SOME KITCHEN EQUIPMENT TO REMOVE GREASE NOTED. CLEAN FLOORS BEHIND AND AT SIDES OF REFRIGERATION UNITS BEHIND BOTH BARS TO REMOVE STICKY RESIDUE. DRY MOIST AREA IN LIQUOR STORAGE ROOM IN BASEMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: REPAIR WALLBASE OUTSIDE OF WALK-IN LIQUOR COOLER; HOLE IN WALL OBSERVED. ALSO PROVIDE A WALL COVING IN REAR STORAGE AREA BETWEEN KITCHEN AREAS.
35
82
Oct 2, 2012
Reinspection
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST REPAIR DOOR GASKETS AT DESSERT COOLER, REPAIR OR REPLACE BROKEN FLOOR DRAIN IN FRONT OF WALK-IN COOLER CLOSEST TO KITCHEN ENTRY DOORWAY.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST DETAIL CLEAN AND SANITIZE UNDER ALL GRILLS IN THE MAIN COOKING LINE TO REMOVE GREASE AND FOOD DEBRIS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST ALSO CLEAN, SANITIZE AND REMOVE DIRT DEBRIS AND DEAD INSECTS AT ALL CORNERS IN THE REAR DRY STORAGE AREA.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST SEAL ALL OPENINGS AT WALLBASES IN THE KITCHEN AREA BEHIND HEAVY KITCHEN EQUIPMENT, ALSO AT WALLBASE STAIRCASE LEADING TO THE REAR BASEMENT AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE THERMOMETERS AT ALL COOLER, REFRIGERATOR, AND FREEZERS AT ALL TIMES.
40
78
Sep 24, 2012
Complaint
7 minor violations.
View 7 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: UPON INSPECTION OBSERVED FRONT REVOLVING DOOR WITH WORN OUT DOOR SWEEPS WITH AN OPENINGS OF MORE THAN A 1/4 INCH. MUST RODENT PROOF FRONT DOOR AT ALL TIMES. SERIOUS CITATION 7-38-020.
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST REPAIR DOOR GASKETS AT DESSERT COOLER, REPAIR OR REPLACE BROKEN FLOOR DRAIN IN FRONT OF WALK-IN COOLER CLOSEST TO KITCHEN ENTRY DOORWAY.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST DETAIL CLEAN AND SANITIZE UNDER ALL GRILLS IN THE MAIN COOKING LINE TO REMOVE GREASE AND FOOD DEBRIS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST REGROUT FLOORS IN THE KITCHEN AT MAIN PREP LINE. MUST MAINTAIN FLOORS DRY AT ALL TIMES UNDER DISHMACHINE AREA, STAFF LOCKER ROOM AND AT PREP LINE UNDER PREP TABLES.
34
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST ALSO CLEAN, SANITIZE AND REMOVE DIRT DEBRIS AND DEAD INSECTS AT ALL CORNERS IN THE REAR DRY STORAGE AREA.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST SEAL ALL OPENINGS AT WALLBASES IN THE KITCHEN AREA BEHIND HEAVY KITCHEN EQUIPMENT, ALSO AT WALLBASE STAIRCASE LEADING TO THE REAR BASEMENT AREA SO AS TO BE SMOOTH AND EASILY CLEANABLE.
35
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: MUST PROVIDE THERMOMETERS AT ALL COOLER, REFRIGERATOR, AND FREEZERS AT ALL TIMES.
40
70
Apr 4, 2012
Reinspection
No violations found.
100
Apr 2, 2012
Suspected Food Poisoning
4 minor violations.
View 4 violations
Food protected during storage, preparation, display, service and transportation
Inspector notes: All food should be properly protected from contamination during storage, preparation, display, service, and transportation.OBSERVED BLACK SUBSTANCE/SLIME DRIPPING ONTO ICE (FOOD) USED FOR DRINKS.MUST CLEAN AND SANITIZE ICE MACHINE.SERIOUS VIOLATION 7-38-005(A)CDI MUST FAX LETTER TO CDPH FOR REINSPECTION FOR TAG REMOVAL.H000076805 10 COURT DATE 6/21/2012 AT 1100AM 400 W SUPERIOR RM112 CHICAGO,IL PLEASE SEE BACK OF CITATION FOR PREPAYMENT INFORMATION.
16
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN SANITIZE EXTERIOR OF COOLERS, INTERIOR SHELVES AT REFRIGERATORS, AND UNDER GRILLS AT MAIN KITCHEN AREA.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST CLEAN FLOORS UNDER KITCHEN EQUIPMENT TO REMOVE FOOD DEBRI.
34
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.MUST PROPERLY STORE WASH CLOTHS IN SANITIZING SOLUTION AT ALL TIMES.
43
82
Jun 6, 2011
Routine
5 minor violations.
View 5 violations
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. DISHMACHINE TAGGED HELD FOR INSPECTION. The final rinse temperature of the high temperature dishmachine in the dish washing area is 128.7 f. The bar low temp dishmachine was out of chemical sanitizer and was filled and primed at this time.
8
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: Any food utensils that are stored in any standing water or sanitizer must be removed. Air-dry all multi-use dispensing and cutting equipment after sanitizing. CLEAN THE DIRTY NORTH ICE MACHINE INTERIOR LIP.
31
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE KITCHEN BASEBOARDS ON THE BACK WALL ARE FALLING DOWN, Clean and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. CLEAN THE DIRTY BUILDUP OFF OF THE SERVICE BAR CEILINGS.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: THE DISH MACHINE IS SPRAYING WATER OUT OF THE DISH ENTRY AREA, DIVERT THE WATER BACK INTO THE MACHINE.
38
78
Frequently Asked Questions
When was Carnivale Restaurant last inspected?
The most recent health inspection at Carnivale Restaurant on file is from Nov 6, 2025. The public record contains 21 inspections in total.
What is the most common violation at Carnivale Restaurant?
Across the inspection record, “walls, ceilings, attached equipment constructed per code” has been cited 11 times, more than any other issue at Carnivale Restaurant.
Has Carnivale Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Carnivale Restaurant have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Carnivale Restaurant 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 Carnivale Restaurant inspected?
Based on the inspection history on file, Carnivale Restaurant is inspected roughly once per year on average.
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