Chef Art Smith's Reunion Restaurant
Last inspected: Mar 23, 2026
78
Score
The health department has logged seven inspections at Chef Art Smith's Reunion Restaurant, the earliest from 2022. Chef Art Smith's Reunion Restaurant was last inspected on Mar 23, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about eight violations before that.
Looking across the full record, “food & non-food contact surfaces cleanable” is the recurring theme, flagged five times.
The city-wide average sits at 81, which Chef Art Smith's Reunion Restaurant's 78 doesn't quite reach. Overall, the inspection record reads well.
7
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 23, 2026
Routine
5 minor violations.
View 5 violations
Food-contact surfaces: cleaned & sanitized
Inspector notes: OBSERVED SLIGHT BUILD UP INSIDE ICE MACHINE UPPER PORTION. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.
16
Insects, rodents, & animals not present
Inspector notes: OBSERVED 1/4 INCH GAP AT REAR EXIT DOOR SWEEP. MUST RODENT PROOF DOOR AND MAINTAIN.
38
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: NO COVEVERED TRASH RECEPTACLE IN EMPLOYEES WASHROOM. MUST PROVIDE.
53
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED ACCUMULATED DIRT/FOOD BUILD UP INSIDE PREP/DISHWASH AREA FLOOR DRAINS. MUST CLEAN INTERIOR OF FLOOR DRAINS AND MAINTAIN.
55
All food employees have food handler training
Inspector notes: SOME FOOD HANDLERS CERTIFICATES HAVE EXPIRED. INSTRUCTED MANAGER MUST UPDATE FOOD HANDLERS CERTIFICATES.
57
78
May 21, 2025
Routine
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Proper cold holding temperatures
Inspector notes: OBSERVED CREAM CHEESE FROSTING HELD AT AN INADEQUATE TEMPERATURE OF 49 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS ARE HELD AT 41 F. AND BELOW. MANGER DISCARDED 1 POUND CREAM CHEESE FROSTING. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
22
Variance obtained for specialized processing methods
Inspector notes: OBSERVED NO APPROVED VARIANCE PROGRAM ON THE PREMISES FOR VACUUM PACKAGING TCS FOODS. MANAGEMENT INSTRUCTED TO HAVE AN APPROVED VARIANCE BEFORE VACUUM PACKAGING TCS FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION CONSOLIDATED WITH VIOLATION #29.
32
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED HAND WASHING SINK IN BAR WITH NO PAPER TOWELS. INSTRUCTED MANAGER TO ENSURE ALL HAND WASHING SINKS HAVE PAPER TOWELS. MANAGER HAD EMPLOYEE RESTOCK PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
10
Required records available: shellstock tags, parasite destruction
Inspector notes: OBSERVED MUSSELS ON SITE WITH NO SHELLSTOCK TAGS. INSTRUCTED MANAGER TO KEEP SHELLSTOCK ON SITE FOR 90 DAYS. MANAGER DISCARDED 3 POUNDS OF MUSSELS ($15) PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
14
Compliance with variance/specialized process/haccp
Inspector notes: OBSERVED VACUUM-PACKAGED BEEF ON SITE WITH NO APPROVED HACCP PLAN. INSTRUCTED MANAGER TO ACQUIRE APPROVED VARIANCE AND HACCP PLAN. THE MANAGER DISCARDED 5 POUNDS OF BEEF ($10), AND PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION WAS ISSUED.
29
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED FLOORS WITH DEBRIS BUILD UP UNDERNEATH EQUIPMENT THROUGHOUT KITCHEN AND IN SMALL SERVER AREA OUTSIDE OF KITCHEN. INSTRUCTED MANAGER TO CLEAN.
55
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED WALL IN MAIN DISH AREA COVERED IN BLACK SUBSTANCE. INSTRUCTED MANAGER TO CLEAN.
55
Allergen training as required
Inspector notes: OBSERVED CERTIFIED FOOD MANAGER ON SITE WITH NO FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT.
58
50
May 30, 2024
Reinspection
No violations found.
100
May 2, 2024
Reinspection
1 minor violation.
View 1 violation
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: BASE COOLER UNIT IN REAR PREP REMAINS TAGGED. FACILITY MUST REACH OUT TO HEALTH DEPARTMENT AT CDPHFOOD@CITYOFCHICAGO.ORG TO HAVE TAG REMOVED BY A HEALTH INSPECTOR.
33
95
Apr 25, 2024
Routine
2 critical violations. 6 major violations. 11 minor violations.
View 19 violations
Proper cold holding temperatures
Inspector notes: FOUND TCS FOOD AT IMPROPER COLD HOLDING TEMPERATURE IN Rear PREP: 1 POUND OF MARINARA SAUCE AT TEMP OF 46.5F, 2LBS OF PASTRAMI DEI MEAT AT TEMP OF 52.2F AND 1/2 POUND SLICED TOMATOES AT 45.3F. FOOD DISCARDED AND DENATURED BY MANAGER 3 POUNDS, $10.00 VALUE. PRIORITY VIOLATION:7-38-005, CITATION ISSUED
22
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: BASE COOLER IN REAR PREP AIMBIENT AIR TEMPERATURES AT 52.5F, COOLER HAS BEEN TAGGED AND HELD FOR INSPECION. FOUND TCS FOOD AT IMPROPER COLD HOLDING TEMPERATURE IN REAR PREP. FACILITY MUST REACH OUT TO HEALTH DEPARTMENT AT CDPHFOOD@CITYOFCHICAGO.ORG TO HAVE TAG REMOVED BY A HEALTH INSPECTOR ONCE BASE COOLER IS PROPERLY REPAIRED. PRIORITY 7-38-005 CITATION ISSUED.
33
Consumer advisory provided for raw/undercooked food
Inspector notes: NOTED ESTABLISHMENT SERVING UNDERCOOKED FOOD ITEMS (STEAK AND EGG'S) MENU DOES NOT DISCLOSE OR REMIND CONSUMERS OF SPECIFIC ITEMS SUCH AS STEAK AND EGGS THAT MAY BE UNDERCOOKED. INSTRUCTED MANAGER TO PROVIDE A CONSUMER ADVISORY WITH DISCLOSER 1. AN ASTERIK NEXT TO THE FOOD 2. STATEMENT ABOUT THE FOOD WITH REMINDER ON MENU OR TABLE TENTS/ PLACECARD ON ALL TABLES. 5 DAY GRACE PERIOD TO UPDATE MENUS. PRIORITY FOUNDATION VIOLATION PRIORITY FOUNDATION VIOLATION #7-38-005 NO CITATION ISSUED.
25
Previous core violation corrected
Inspector notes: NOTED THE FOLLOWING CORE VIOLATION# 47 RULE4-101.11(B, C, D, E) FROM INSPECTION REPORT#: 2582863 DATED 10/04/23 NOT CORRECTED. USING DISPOSABLE CUPS AS A SCOOP FOR BULK FOOD CONTAINERS. INSTRUCTED TO USE PROPER SCOOPS. PRIORITY FOUNDATION 7-42-90 CITATION ISSUED.
60
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: FACILITY USES HIGH TEMPERATURE SANITIZING DISH MACHINE AND DOES NOT HAVE PROPER TEMPERATURE MEASURING DEVICES; IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR OR THERMOMETER THAT SHALL BE PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE DURING HOT WATER SANITATION. 5 DAY GRACE PERIOD. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
48
Required records available: shellstock tags, parasite destruction
Inspector notes: OBSERVED (MUSSELS) TAGS MISSING, MANAGER ON DUTY INDICATED THEY WERE ALL TAGS WERE THROWN AWAY. INSTRUCTED MUST MAINTAIN RECORDS, PROPERLY MARK TAGS AND STORED THEM FOR 90 DAYS FROM DATE LAST ONE FROM BOX PREPARED OR SOLD TO RECORD DATES PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
14
Garbage & refuse properly disposed; facilities maintained
Inspector notes: NOTED OUTSIDE GARBAGE OVERLOADED PREVENTING PROPER LID CLOSER. INSTRUCTED TO ALWAYS HAVE DUMPSTER LID CLOSED TO PREVENT FOOD SOURCE FOR PEST. PRIORITY FOUNDATION 7-38-020(B) CITATION ISSUED
54
Food-contact surfaces: cleaned & sanitized
Inspector notes: OBSERVED EXCESSIVE BLACK AND PINK SLIMY SUBSTANCE BUILD UP ON INSIDE INTERIOR PANEL OF ICE MACHINE AND DRIPPING ONTO ICE FOR HUMAN CONSUMPTION. MUST REMOVE BUILD UP, CLEAN, AND SANITIZE. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED
16
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: NOTED ICE BUILD UP IN WALK IN FREEZER ON FLOORS, INSTRUCTED TO REPAIR AND MAINTAIN.
47
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: SEE VIOLATION#60 NOTED USING DISPOSABLE CUPS AS A SCOOP FOR BULK FOOD CONTAINERS. INSTRUCTED TO USE PROPER SCOOPS
47
Physical facilities installed, maintained & clean
Inspector notes: MUST REMOVE OR ORGANIZE UNNECESSARY ITEMS/NONFUNCTIONAL EQUIPMENT FOUND IN OUTDOOR STORAGE CLOSET. THE PREMISES SHALL BE FREE OF UNNECESSARY ITEMS & NONFUNCTIONAL EQUIPMENT TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.
55
Adequate ventilation & lighting; designated areas used
Inspector notes: NOTED EMPLOYEE'S BELONGINGS IN MILK CRATES IN DRY STORAGE IN REAR PREP WITH FOOD ITEMS, INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYES TO STORE THEIR BELONGINGS.
56
Adequate ventilation & lighting; designated areas used
Inspector notes: NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN REAR PREP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOODS.
56
Adequate ventilation & lighting; designated areas used
Inspector notes: OBSERVED BURNED LIGHT BULBS IN WALK IN COOLER, INSTRUCTED TO REPAIR AND MAINTAIN.
56
Allergen training as required
Inspector notes: NOTED CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE ALLERGEN TRAINING CERTIFICATION.
58
Wiping cloths: properly used & stored
Inspector notes: 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.
41
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: NOTED DELI CUPS STCAKED WHILE WET IN DISHWASHING AREA AND GLASS BOTTELS WITH SWING LID CLOSED WHILE WET IN SERVER STATION IN FRONT PREP, INSTRUCTED TO AIR DRY ALL MULTI-UNTENSILSAND EQUIPMENT AFTER WSHING.
44
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED MILK CRATES BEING USED AS ELEVATION IN DRY STORAGE IN REAR PREP, INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE, ALL FOOD ITEMS MUST ALSO BE STORED 6" FROM FLOOR AND WALL.
47
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS, INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
47
23
Oct 4, 2023
Routine
3 minor violations.
View 3 violations
In-use utensils: properly stored
Inspector notes: Keeping spoons and knives in-use in standing water at room temp, instructed to keep in a dry clean container.
43
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: Using disposable cups as a scoop for bulk food containers. Instructed to use proper scoops.
47
Non-food/food contact surfaces clean
Inspector notes: Upper panel of ice maker interior surfaces not clean, Ice scoop holder with standing water. instructed to clean and maintain.
49
86
Jul 12, 2022
License
2 minor violations.
View 2 violations
Plumbing installed; proper backflow devices
Inspector notes: Unable to locate backflow prevention device for ice maker, instructed to have it in a clear view.
51
Allergen training as required
Inspector notes: No allergen training certificate for food service manager, instructed to obtain.
58
90
Frequently Asked Questions
When was Chef Art Smith's Reunion Restaurant last inspected?
The most recent health inspection at Chef Art Smith's Reunion Restaurant on file is from Mar 23, 2026. The public record contains seven inspections in total.
What is the most common violation at Chef Art Smith's Reunion Restaurant?
Across the inspection record, “food & non-food contact surfaces cleanable” has been cited five times, more than any other issue at Chef Art Smith's Reunion Restaurant.
Has Chef Art Smith's Reunion Restaurant's inspection record improved over time?
Yes. Recent inspections at Chef Art Smith's Reunion Restaurant have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Chef Art Smith's Reunion 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 Chef Art Smith's Reunion Restaurant inspected?
Based on the inspection history on file, Chef Art Smith's Reunion Restaurant is inspected around two times per year on average.
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