Chicago Winery
Last inspected: Oct 22, 2025
61
Score
Public records show five inspections at Chicago Winery stretching back to 2022. Chicago Winery was last inspected on Oct 22, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to six violations per visit.
The most common issue across all inspections has been “physical facilities installed, maintained & clean”, showing up four times.
Restaurants in Chicago average 81, so Chicago Winery trails the local norm. The inspection history reads as standard for a restaurant of this size.
5
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Oct 22, 2025
Routine
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Food-contact surfaces: cleaned & sanitized
Inspector notes: NOTED HIGH TEMPERATUR DISH WASHING MACHINE GUAGE WITH READING OF 170F, HOWEVER THE IRREEVESIBLE INTERNAL TEMPERATURE GAUGE WAS READING 165F. MANAGER IMMEDIATELY CALLED ECOLAB FOR MAINTAINTENANCE. PRIORITY VIOLATION#7-38-025. NO CITATION ISSUED.
16
Adequate handwashing sinks properly supplied and accessible
Inspector notes: NOTED NO PAPER TOWELS AT 4 HAND WASH SINKS. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION#7-38-030(C) CITATION ISSUED.
10
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: NOTED HIGH TEMPERATURE DISH WASHING MACHINE WITH THE TEMPERATURE MEASURING DEVICE NOT MAINTAINED. NOTED HIGH TEMPERATUR DISH WASHING MACHINE GUAGE WITH READING OF 184F, HOWEVER THE IRREEVESIBLE INTERNAL TEMPERATURE GAUGE WAS READING 150F. MANAGER IMMEDIATELY CALLED ECOLAB FOR MAINTAINTENANCE. PRIORITY FOUNDATION VIOLATION#7-38-005. NO CITATION ISSUED.
48
In-use utensils: properly stored
Inspector notes: NOTED SERVING PLATES ON SHELVES THROUGHOUT NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
43
Contamination prevented during food preparation, storage & display
Inspector notes: FOOD CONTAINERS STORED ON FLOOR INSIDE WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
39
Adequate ventilation & lighting; designated areas used
Inspector notes: NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
56
61
Jul 30, 2024
Routine
4 minor violations.
View 4 violations
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED IN THE FRONT BAR AREA. A BUILD UP OF DIRT AND DEBRIS ON THE FLOOR UNDER THE ICE HOLDING STATIONS AND IN THE CORNERS OF THE BAR AREA ALONG THE WALLS. INSTRUCTED TO CLEAN AND MAINTAIN AREA.
55
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED THE DRAINS IN THE UPPER AND LOWER KITCHEN AREA WITH A BUILD UP OF DIRT, GRIME AND SMALL FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AS A MEANS OF PREVENTING POSSIBLE INSECT FEEDING, BREEDING AND HARBORING.
55
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED THE FLOOR IN THE WALK IN COOLER ON THE SECOND FLOOR UNDER THE SHELVING WHERE THE MEAT IS STORED WITH DRIED BLOOD OR SPILLAGE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
55
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED A BUILD UP OF DIRT, GREASE AND DEBRIS ON THE FLOOR UNDER THE DEEP FRYING AREA ON THE FIRST FLOOR KITCHEN AREA AND THE SECOND FLOOR KITCHEN AREA AS WELL AS UNDER AND AROUND COOKING AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT FEEDING AND HARBORING.
55
82
Apr 19, 2023
Routine
2 critical violations. 5 major violations. 10 minor violations.
View 17 violations
Compliance with variance/specialized process/haccp
Inspector notes: OBSERVED WATERMELON, DUCK LIVER, SEAWEED, CORN, LAMB, SOY BEANS,BERRY JAM, DOUGH, HAM, AND FOIE GRAS (DUCK) IS PREPARED WITH REDUCED OXYGEN PACKAGING, FOUND IN BASEMENT WALK-IN COOLER. A HACCP PLAN WAS NOT SUBMITTED TO THE HEALTH DEPARTMENT PRIOR TO ENGAGING IN A ROP OPERATION WITHOUT A VARIENCE. DISCUSSED WITH MANAGER ON SITE. ALL ITEMS HAVE BEEN DISCARDED ON SITE AT AN APPROXIMATE COST OF $120.00 AND AN ESTIMATED WEIGHT VALUE OF 32 POUNDS. PER CHEF, CANNOT LOCATE ROP MACHINE AND IS NOT ON SITE. FACILITY MUST REACH OUT TO HEALTH DEPARTMENT TO INQUIRE MORE INFORMATION AT CDPHFOOD@CITYOFCHICAGO.ORG. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
29
Variance obtained for specialized processing methods
Inspector notes: OBSERVED WATERMELON, DUCK LIVER, SEAWEED, CORN, LAMB, SOY BEANS,BERRY JAM, DOUGH, HAM, AND FOIE GRAS (DUCK) IS PREPARED WITH REDUCED OXYGEN PACKAGING, FOUND IN BASEMENT WALK-IN COOLER. A HACCP PLAN WAS NOT SUBMITTED TO THE HEALTH DEPARTMENT PRIOR TO ENGAGING IN A ROP OPERATION WITHOUT A VARIENCE. DISCUSSED WITH MANAGER ON SITE. ALL ITEMS HAVE BEEN DISCARDED ON SITE AT AN APPROXIMATE COST OF $120.00 AND AN ESTIMATED WEIGHT VALUE OF 32 POUNDS. PER CHEF, CANNOT LOCATE ROP MACHINE AND IS NOT ON SITE. FACILITY MUST REACH OUT TO HEALTH DEPARTMENT TO INQUIRE MORE INFORMATION AT CDPHFOOD@CITYOFCHICAGO.ORG. SEE ABOVE IN VIOLATION #29 FOR PRIORITY VIOLATION 7-38-005 CITATION THAT WAS ISSUED.
32
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: DID NOT OBSERVE IMPLEMENTATION OF EMPLOYEE HEALTH POLICY PROVIDED ON SITE. FACILITY MUST PROVIDE EVIDENCE THAT A TRAINING, SIGNS, POCKET CARDS OF AN EMPLOYEE HEALTH POLICY HAS BEEN PROVIDED, PROVIDE DOCCUMENTATION OF A SIGNED ACKNOWLEDGEMENTS, OR OTHER MEANS TO CONVEY ALL OF THE REQUIRED INFORMATION. PROVIDED BLANK COPIES OF EMPLOYEE HEALTH POLICY TO MANGER ON SITE VIA-EMAIL. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
3
Adequate handwashing sinks properly supplied and accessible
Inspector notes: HANDSINK IN MAIN KITCHEN NEXT TO ICE MACHINE IS NOT MANTAINED. HOT WATER FAUCET HANDLE IS STRIPPED. FACILITY MUST PROVIDE HOT AND COLD RUNNING WATER. DURING EXIT INSPECTION, SERVICE WORKER REPAIRED HOT WATER FAUCET HANDLE. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED.
10
Required records available: shellstock tags, parasite destruction
Inspector notes: THE DATE WHEN THE LAST SHELLSTOCK WAS SOLD IS NOT RECORDED ON ALL SHELLSTOCK TAGS THAT WERE PROVIDED ON SITE. THE FACILITY MUST RECORD THE DATE WHEN THE LAST SHELLSTOCK WAS SOLD. FACILITY MANAGER WENT THROUGH ALL INVOICE RECEIPTS IN HOUSE TO VERIFY WHEN LAST SHELLSTOCK ITEMS WERE SOLD PER TAG. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
14
Proper date marking and disposition
Inspector notes: DID NOT OBSERVE ANY USE-BY-DATES ON ALL PREPARED FOODS IN ALL COLD HOLDING UNITS. DISCUSSED WITH MANAGER THAT ALL PREPARED FOODS HELD IN A RETAIL FOOD ESTABLISHMENT FOR MORE THAT 24 HOURS MUST BE CLEARLY MARKED TO INDICATE THE DATE BY WHICH THE FOOD SHALL CONSUMED, SOLD, OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41F OR BELOW FOR A MAXIMUM OF 7DAYS. THE CHEF ON SITE WAS ABLE TO VERIFY AND REDATE LABEL ALL PREPARED FOODS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
23
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR/TEST STRIPS IS NOT PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE FOR THE HOT TEMPERATURE DISHWASHER. FACILITY MUST PROVIDE HOT WATER TEMPERATURE-SENSATIVE THERMOMETER/TEST STRIPS. WHILE ON SITE CHEF PROVIDED A HEAT DEVICE BOUGHT WHILE CONDUCTING EXIT INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
48
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: ALL GENDER RESTROOM ON 2ND FLOOR LACKS A COVERED RECEPTACLE FOR DISPOSAL OF FEMININE HYGIENE PRODUCTS. PROVIDE AT LEAST ONE COVERED TRASH RECEPTACLE IN RESTROOM.
53
Adequate handwashing sinks properly supplied and accessible
Inspector notes: A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS IS NOT PROVIDED AT HANDWASHING SINKS (IN BASEMENT AND 1ST FLOOR DISH AREA) USED BY FOOD EMPLOYEES. PROVIDE A CLEARLY VISIBLE HANDWASHING SIGN AT EACH HAND SINK.
10
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: THE 1ST FLOOR RESTROOMS DOES NOT HAVE A TIGHT-FITTING AND SELF-CLOSING DOOR, LOCATED BEHIND MAIN BAR. ALL TOILET ROOMS LOCATED WITHIN A FOOD ESTABLISHMENT MUST BE ENCLOSED WITH A TIGHT-FITTING AND SELF-CLOSING DOOR.
53
Adequate ventilation & lighting; designated areas used
Inspector notes: EMPLOYEE CLOTHING/PERSONAL ITEMS WERE FOUND STORED IMPROPERLY SCATTERED IN THE BASEMENT AND 1ST FLOOR KITCHEN. FOOD ESTABLISHMENTS SHALL A) PROVIDE DESIGNATED DRESSING ROOMS OR DRESSING AREAS FOR EMPLOYEES THAT ROUTINELY CHANGE THEIR CLOTHES IN THE ESTABLISHMENTS; B) PROVIDE LOCKERS OR OTHER SUITABLE FACILITIES FOR THE ORDERLY STORAGE OF EMPLOYEES' CLOTHING AND OTHER POSSESSIONS.
56
Contamination prevented during food preparation, storage & display
Inspector notes: SINGLE USE PLASTIC STORAGE CONTAINERS WITHOUT A HANDLE IS USED AS A SCOOP FOR DRY STORAGE FOODS SCATTERED THROUGHOUT THE FACILITY. FACILITY MUST PROVIDE SCOOPS WITH A HANDLE.
39
Contamination prevented during food preparation, storage & display
Inspector notes: CLEAN DISHES STORED DIRECTLY NEXT TO HAND SINK ON 1ST FLOOR DISH AREA, DISHES MUST BE PROTECTED BY CONTAMINATION. FACILITY MUST PROVIDE A SPLASH GUARD BETWEEN SINKS SO THAT FOOD PREP SINK AREA IS NOT EXPOSED TO SPLASH, DUST OR OTHER CONTAMINATION
39
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: CLEAN DISHWARE STORED ON SHELVES ON 1ST AND 2ND FLOOR HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.
44
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: CRATES USED AS SHELVING FOR FOOD/DISH/CHEMICAL STORAGE ITEMS SCATTERED IN THE FACILITY FACILITY MUST REMOVE AND USED ALL SURFACES ARE SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT.
47
Plumbing installed; proper backflow devices
Inspector notes: OBSERVED MISSING BACKFLOW ON 2ND FLOOR MOP SINK. FACILITY MUST PROVIDE.
51
Plumbing installed; proper backflow devices
Inspector notes: OBSERVED SLOW DRAINS IN HANDSINKS LOCATED IN RESTROOMS. FACILITY MUST REPAIR SLOW DRAIN.
51
27
Nov 16, 2022
Recent Inspection
No violations found.
100
Oct 25, 2022
License
2 minor violations.
View 2 violations
Adequate ventilation & lighting; designated areas used
Inspector notes: OBSERVED ONE BURNT OUT LIGHTBULB IN HOOD ABOVE COOK LINE IN 1ST FLOOR REAR FOOD PREP AREA. INSTRUCTED TO CORRECT.
56
Allergen training as required
Inspector notes: OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIME.
58
90
Frequently Asked Questions
When was Chicago Winery last inspected?
The most recent health inspection at Chicago Winery on file is from Oct 22, 2025. The public record contains five inspections in total.
What is the most common violation at Chicago Winery?
Across the inspection record, “physical facilities installed, maintained & clean” has been cited four times, more than any other issue at Chicago Winery.
Has Chicago Winery's inspection record improved over time?
Yes. Recent inspections at Chicago Winery have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Chicago Winery means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Chicago Winery inspected?
Based on the inspection history on file, Chicago Winery is inspected around two times per year on average.
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