The Gage
Last inspected: Feb 9, 2026
82
Score
Inspectors have visited The Gage 26 times, with records going back to 2010. The Gage was last inspected on Feb 9, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to nine violations.
The pattern that stands out is “food and non-food contact surfaces properly designed”, which has been cited 10 times.
The city-wide average is 81, putting The Gage squarely in typical territory. The full record sits in fairly typical territory for a working restaurant.
26
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 9, 2026
Reinspection
4 minor violations.
View 4 violations
Contamination prevented during food preparation, storage & display
Inspector notes: 3-307.11 .: MUST PROVIDE A SPLASH GUARD AT HAND SINK IN 1ST FL. BAR AREA NEXT TO DUMP SINK
39
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: : 4-101.19 : MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN WALK IN COOLER AND PLACE ON ADEQUATE SHELVING UNITS.MUST REMOVE RUST FROM WALK IN COOLER COOLER SHELVES.
47
Physical facilities installed, maintained & clean
Inspector notes: : 6-501.13 : MUST CLEAN FOOD DEBRIS BUILD UP FROM FLOOR DRAINS.
55
All food employees have food handler training
Inspector notes: 2-102.13 : OBSERVED EXPIRED FOOD HANDLERS TRAINING FOR SOME EMPLOYEES MUST PROVIDE AND MAINTAIN.
57
82
Feb 2, 2026
Routine
3 critical violations. 2 major violations. 19 minor violations.
View 24 violations
No bare hand contact with rte food or a pre-approved alternative procedure properly allowed
Inspector notes: OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS BY FOOD HANDLER OBSERVED FOOD HANDLER PUT SEVERAL HAND FULLS OF COOKED FRENCH FRIES ON A PLATE FOR SERVICE.PRODUCT WAS DISCARDED BY MANAGER.MUST PROVIDE A BARRIER (TONGS, GLOVES,DELI PAPER )TO HANDLE READY TO EAT FOODS.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)
9
Proper cold holding temperatures
Inspector notes: OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 4LBS. COOKED RICE-44.3F AND 30LBS.COOKED LAMB SHANKS-51.8F-53.2F INSIDE OF WALK IN COOLER. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.34LBS. $551.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
22
Hands clean & properly washed
Inspector notes: OBSERVED POOR HYGIENIC PRACTIES BY DISH WASHER HANDLING DIRTY AND THEN CLEAN DISHES WEARING PLASTIC GLOVES AND NOT CHANGING GLOVES & WASHING HANDS AFTER EVERY POSSIBLE CONTAMINATION.(PRIORITY 7-38-010)(COS)(CITATION ISSUED)
8
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: OBSERVED GAUGE COCK ON HIGH TEMPERATURE DISH MACHINE NOT OPERABLE MUST REPAIR OR REPLACE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)
48
Insects, rodents, & animals not present
Inspector notes: OBSERVED EVIDENCE OF APPX. 15 OR MORE LIVE SMALL FLIES ON WALLS AND FLYING AROUND IN 1ST & BASEMENT BAR AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 2/2/26.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
38
All food employees have food handler training
Inspector notes: OBSERVED EXPIRED FOOD HANDLERS TRAINING FOR SOME EMPLOYEES MUST PROVIDE AND MAINTAIN.
57
Adequate handwashing sinks properly supplied and accessible
Inspector notes: MUST PROVIDE HAND WASHING SIGNS AT HAND SINKS IN BUTCHER ROOM,COOK LINE,1ST & BASEMENT BAR AREAS & BEVERAGE STATION.
10
Adequate handwashing sinks properly supplied and accessible
Inspector notes: MUST ADJUST FAUCET HANDLE TO STAY ON LONGER TO WASH HANDS IN UNISEX TOILET ROOM.MUST REPAIR OR REPLACE UNISEX & MEN'S MIDDLE TOILET ROOM HAND SINK FAUCET IN POOR REPAIR.
10
Food properly labeled; original container
Inspector notes: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
37
Contamination prevented during food preparation, storage & display
Inspector notes: MUST PROVIDE A SPLASH GUARD AT HAND SINK IN 1ST FL. BAR AREA NEXT TO DUMP SINK.
39
In-use utensils: properly stored
Inspector notes: OBSERVED SCOOPS STORED INSIDE OF BULK FOOD CONTAINERS AND ON TOPSIDE OF CONTAINERS MUST STORE IN A CLEAN MANNER.
43
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: OBSERVED PRESET TABLE WEAR NOT COVERED & GLASSES NOT INVERTED TO PREVENT CONTAMINATION MUST SET PROPERLY TO PREVENT CONTAMINTAION.
44
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.
44
Gloves used properly
Inspector notes: OBSERVED IMPROPER USEAGE OF PLASTIC GLOVES BY DISH WASHER.
46
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN WALK IN COOLER AND PLACE ON ADEQUATE SHELVING UNITS.MUST REMOVE RUST FROM WALK IN COOLER COOLER SHELVES.
47
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: MUST REPAIR OR REPLACE WORN DOOR GASKET ON BUTCHER ROOM WALK IN COOLER.
47
Non-food/food contact surfaces clean
Inspector notes: MUST CLEAN DEBRIS BUILD UP FROM INTERIOR PANEL OF ICE MACHINE.
49
Plumbing installed; proper backflow devices
Inspector notes: MUST REMOVE DRAINLINE HOSE FROM HAND SINK IN BEVERAGE AREA TO A OPEN SITE FLOOR DRAIN.
51
Physical facilities installed, maintained & clean
Inspector notes: MUST REPAIR OR REPLACE DAMAGED WALL BASES IN PASTRY WALK IN COOLER.
55
Physical facilities installed, maintained & clean
Inspector notes: MUST CLEAN FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREP,DISH WASHING AREAS AND COOLERS INCLUDING FLOOR DRAINS.
55
Physical facilities installed, maintained & clean
Inspector notes: MUST CLEAN DUST BUILD UP FROM CEILING VENTS IN 1ST FL. PREP AREA.
55
Physical facilities installed, maintained & clean
Inspector notes: MUST CLEAN DUST BUILD UP FROM UPPER WALLS IN DINING AREAS.
55
Adequate ventilation & lighting; designated areas used
Inspector notes: MUST REPAIR OR REPLACE BURNTOUT LIGHTS AT HOOD OF COOKING EQUIPMENT AND UNISEX TOILET ROOM.MISSING LIGHT SHIELD AT HOOD OF COOKING EQUIPMENT.
56
Adequate ventilation & lighting; designated areas used
Inspector notes: MUST CLEAN DEBRIS BUILD UP FROM FILTERS AT HOOD OF COOKING EQUIPMENT.
56
20
Aug 15, 2024
Reinspection
No violations found.
100
Aug 8, 2024
Routine
1 major violation.
View 1 violation
Food-contact surfaces: cleaned & sanitized
Inspector notes: OBSERVED BLACK SLIME BUILDUP ON THE TOP INTERIOR SHOOT OF RESTAURANT USED FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION VIOLATION, 7-38-005. CITATION ISSUED.
16
90
May 2, 2023
Complaint
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Food-contact surfaces: cleaned & sanitized
Inspector notes: High temp dish machine not sanitizing at final rinse of 122f. Instructed manager to provide 180f final rinse temperature. machine was being used during inspection. priority violation 7-38-025.
16
Proper cold holding temperatures
Inspector notes: TCS food held at improper temperature. Found 2 large container (20lbs) of beef gravy held in walk-in cooler at 66.4f, food item placed in cooler a day before. Instructed mgr to hold cold TCS foods at 41f or lower. 30lb of gravy discarded valued at $60. priority violation 7-38-005.
22
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: Improper cooling method used for TCS foods ( cooked chicken, thick gravy ), using large deep tubs for cooling down hot food, covered tightly. Instructed manager to use shallow/small containers, uncover or cover loosely when cooling down TCS foods. Priority foundation violation 7-38-005.
33
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: Deli cups not air dried after washing, instructed to air dry all food utensils after washing.
44
64
Nov 15, 2022
Complaint
1 major violation. 4 minor violations.
View 5 violations
Proper date marking and disposition
Inspector notes: OBSERVED PREPARED TCS FOOD ITEMS (COOKED PASTA) IN CONTAINERS IN WALK IN COOLER WITHOUT LABELS. INSTRUCTED TO PROVIDE DISCARD DATE LABELS (NOT TO EXCEED 7 DAYS) ON ALL FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS AND MAINTAIN. MANAGER CORRECTED ON SITE PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
23
In-use utensils: properly stored
Inspector notes: OBSERVED ICE SCOOP LAYING ON TOP OF ICE IN BAR. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP ABOVE ICE TO PREVENT CONTAMINATION.
43
Food properly labeled; original container
Inspector notes: OBSERVED FLOUR AND SALT OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.
37
Wiping cloths: properly used & stored
Inspector notes: OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
41
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED CUTTING BOARD ON MAIN COOK LINE COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
47
74
Oct 17, 2022
Complaint
3 critical violations. 8 minor violations.
View 11 violations
No bare hand contact with rte food or a pre-approved alternative procedure properly allowed
Inspector notes: OBSERVED FOOD HANDLER TOUCH READY-TO-EAT FOOD BACON WITH BARE HANDS AND ADD TO SALAD IN KITCHEN AT FOOD LINE. ALSO NOTED FOOD HANDLER TOUCH READY TO EAT FOOD CUT ORANGE WITH BARE HANDS AT BAR. FOOD EMPLOYEES? MAY NOT CONTACT EXPOSED, READY-TO-EAT FOOD WITH THEIR BARE HANDS. MUST USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS, TONGS, SINGLE-USE GLOVES, OR DISPENSING EQUIPMENT. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED.
9
Food-contact surfaces: cleaned & sanitized
Inspector notes: OBSERVED BOTH LOW TEMPERATURE DISH MACHINE IN FIRST FLOOR BAR AND LOW TEMPERATURE DISH MACHINE IN BASEMENT BAR AREA MAINTAINING IMPROPER CHEMICAL SANITIZER READINGS OF 0PPM OF CHLORINE. INSTRUCTED TO REPAIR MACHINES SO THAT THEY ARE CAPABLE OF DELIVERING SANITIZER AT PROPER CONCENTRATIONS OF 50-100PPM OF CHLORINE. PRIORITY VIOLATION 7-38-025. CITATION ISSUED
16
Proper cold holding temperatures
Inspector notes: OBSERVED TCS FOODS AT IMPROPER TEMPERATURES. FOUND CHICKEN IN THE WALK-IN COOLER @ 64.3F ANDSHORT RIBS @ 48.4F IN COLD HOLDING COOLER. INSTRUCTED ALL TCS FOODS MUST BE HELD AT 41F OR LESS AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED FOOD DURING INSPECTION. PRIORITY VIOLATIONI 7-38-005. CITATION ISSUED.
22
Food properly labeled; original container
Inspector notes: OBSERVED FLOUR AND SALT OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.
37
Wiping cloths: properly used & stored
Inspector notes: OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
41
In-use utensils: properly stored
Inspector notes: OBSERVED ICE SCOOP LAYING ON TOP OF ICE IN BAR. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP ABOVE ICE TO PREVENT CONTAMINATION.
43
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED CUTTING BOARD ON MAIN COOK LINE COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
47
Non-food/food contact surfaces clean
Inspector notes: OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
49
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS IN DISH AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55
Adequate ventilation & lighting; designated areas used
Inspector notes: OBSERVED 1 BURNT OUT LIGHT BULB IN THE MAIN PREP LINE. INSTRUCTED TO REPLACE
56
Allergen training as required
Inspector notes: OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION FOR CERTIFIED MANAGER. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES
58
43
Mar 29, 2021
Routine
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSTRUCTED HAND WASH SINK IN DISH ROOM, FOUND A LARGE TUB OF FROZEN FISH PLACED IN SINK TO THAW. INSTRUCTED NOT TO USE HAND SINK FOR OTHER THAN HANDS WASHING. PRIORITY FOUNDATIO VIOLATION 7-38-030(C)
10
Compliance with variance/specialized process/haccp
Inspector notes: NOT CONFORMING WITH APPROVED HACCP PLAN, FOUND 15 LBS VACUUM PACKAGED FOODS( BEEF,CHICKEN..) IN WALK-IN COOLER WITH NO DATES OR LABELS. INSTRUCTED TO DATE AND COMPLY WITH ALL RECORD KEEPING. PRIORITY FOUNDATION VIOLATION 7-38-005. FOOD DISCARDED VALUED AT $200.
29
Food-contact surfaces: cleaned & sanitized
Inspector notes: HIGH TEMPERATURE DISH WASHING MACHINE NOT SANITIZING AT FINAL RINSE WHILE MACHINE BEING USED, FINAL RINSE TEMP AT 109F. INSTRUCTED MANGER TO PROVIDE 180F OR HIGHER. PRIORTIY VIOLATION 7-38-025. BY THE END OF INSPECTION A REPAIR MAN ARRIVED AND REPAIRED WASHER FINAL RINSE.
16
74
Dec 4, 2019
Routine
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Proper cold holding temperatures
Inspector notes: OBSERVED THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS BEING HELD AT THE FOLLOWING IMPROPER TEMPERATURES: SCALLOPS AT 46.4F, MUSSELS AT 49.4, HAMBURGERS AT 46.4F, AND BEEF AT 51.8F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 20LBS OF MUSSELS VALUED AND 1 GALLON OF SCALLOPS VALUED AT APPROXIMATELY $200 AND 15 LBS OF HAMBURGERS AND BEEF VALUED AT APPROXIMATELY $100. INSTRUCTED TO MAINTAIN ALL TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
22
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: OBSERVED TWO COOLERS ON COOKS LINE CONTAINING TCS FOODS MAINTAINING IMPROPER TEMPERATURES. ONE COOLER IN THE MIDDLE OF THE COOKS LINE WAS MAINTAINING AN IMPROPER AMBIENT TEMPERATURE OF 51.6F AND THE OTHER AT THE END OF THE COOKS LINE WAS MAINTAINING AN IMPROPER TEMPERATURE OF 57.1F. WHILE ON SITE A REPAIR TECHNICIAN ARRIVED GOT BOTH COOLERS TO MAINTAIN PROPER TEMPERATURE. INSTRUCTED TO MAINTAIN ALL COOLERS CONTAINING TCS ITEMS AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
33
Food-contact surfaces: cleaned & sanitized
Inspector notes: OBSERVED A BUILD UP OF BLACK SLIME ON INTERIOR OF ICE MACHINE BEING USED TO PRODUCE ICE FOR HUMAN CONSUMPTION. INSTRUCTED TO REMOVE ALL ICE, CLEAN, SANITIZE, AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
16
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED NO HAND WASH SIGNAGE AT HAND WASH SINK IN BAR. INSTRUCTED TO INSTALL AND MAINTAIN.
10
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED CUTTING BOARDS THROUGHOUT THE COOKS LINE COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
47
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED A TORN GASKET ON PREP COOLER UNDERNEATH ESPRESSO BAR. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD WORKING ORDER.
47
58
Aug 27, 2018
Complaint
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
No bare hand contact with rte food or a pre-approved alternative procedure properly allowed
Inspector notes: OBSERVED BARE HAND CONTACT WITH READY TO EAT CELERY FOR DRINKS BY A BARTENDER BEHIND THE BAR AND BARE HAND CONTACT WITH READY TO EAT BREAD BY A FOOD HANDLER IN THE FOOD PREP AREA. INSTRUCTED TO NEVER ALLOW BARE HAND CONTACT WITH READY TO EAT FOODS AND TO ALWAYS WASH HANDS AND USE FOOD GRADE DISPOSABLE GLOVES WHEN HANDLING ALL READY TO EAT FOODS AT ALL TIMES. MANAGER INSTRUCTED EMPLOYEES TO DISCARD SAID ITEMS, WASH HADNS AND PUT ON FOOD GRADE DISPOSABLE GLOVES DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-010.
9
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: OBSERVED PRIORITY VIOLATION NOTED. PLEASE SEE VIOLATION #9. PRIORITY FOUNDATION. NO CITATION ISSUED.
1
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT BY EACH EMPLOYEE AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.
3
Thermometers provided & accurate
Inspector notes: OBSERVED SOME PREP COOLER UNITS WITHOUT THERMOMETERS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION. NO CITATION ISSUED.
36
Food-contact surfaces: cleaned & sanitized
Inspector notes: OBSERVED SODA GUN NOZZLES WITH A MINOR ACCUMULATED DEBRIS LOCATED AT THE DOWNSTAIRS BAR AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
16
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: OBSERVED GLASSWARE AND UTENSILS BEING PRE-SET ON THE CUSTOMER DINING TABLES WITHOUT PROTECTION FROM POSSIBLE CONTAMINATION. INSTRUCTED TO INVERT GLASSWARE AND COVER UTENSILS SO THAT THEY ARE PROTECTED FROM CONTAMINATION AT ALL TIMES.
44
Non-food/food contact surfaces clean
Inspector notes: OBSERVED A BLACK SUBSTANCE ON THE WALLS LOCATED AROUND THE HIGH TEMPERATURE DISH MACHINE IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
49
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED CREVICES, ON THE WALL UNDER THE PREP TABLE LOCATED ACROSS FROM THE HIGH TEMPERATURE DISH MACHINE. INSTRUCTED TO SEAL AND MAKE SURFACE SMOOTH AND EASILY CLEANABLE AND MAINTAIN.
55
52
Apr 12, 2018
Recent Inspection
No violations found.
100
Apr 6, 2018
Complaint
3 minor violations.
View 3 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED CUTTING BOARDS STAINED WITH DEEP DARK GROOVES ATTACHED TO THE PREP COOLERS LOCATED ACROSS FROM THE COOKING EQUIPMENT. INSTRUCTED TO REPLACE.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED ACCUMULATED FOOD DEBRIS ON THE FLOORS LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED LEAK ON THE HOT WATER KNOB AT THE 1 COMPARTMENT SINK BEHIND THE 1ST FLOOR BAR. INSTRUCTED TO REPAIR AND MAINTAIN.
38
86
Mar 9, 2018
Reinspection
2 minor violations.
View 2 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED CUTTING BOARDS STAINED WITH DEEP DARK GROOVES ATTACHED TO THE PREP COOLERS LOCATED ACROSS FROM THE COOKING EQUIPMENT. INSTRUCTED TO REPLACE.
32
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED LEAK ON THE HOT WATER KNOB AT THE 1 COMPARTMENT SINK BEHIND THE 1ST FLOOR BAR. INSTRUCTED TO REPAIR AND MAINTAIN.
38
90
Mar 2, 2018
Complaint
4 minor violations.
View 4 violations
Previous minor violation(s) corrected 7-42-090
Inspector notes: OBSERVED PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1982613 DATED 2/3/17; 35 OBSERVED THE WALL IN DISREPAIR BEHIND THE BOOSTER HEATER NEXT TO THE HIGH TEMPERATURE DISH MACHINE IN THE DISH ROOM. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS. INSTRUCTED TO CORRECT PREVIOUS MINOR VIOLATION AND MAINTAIN. SERIOUS VIOLATION 7-42-090.
29
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: OBSERVED TABLES BEING PRESET WITHOUT UTENSILS PROTECTED AND GLASSWARE INVERTED. INSTRUCTED TO NOT PRESET TABLES OR SET TABLES WITH GLASSWARE INVERTED AND UTENSILS PROTECTED OR SET TABLES UPON GUEST ARRIVAL AND MAINTAIN.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED CUTTING BOARDS STAINED WITH DEEP DARK GROOVES ATTACHED TO THE PREP COOLERS LOCATED ACROSS FROM THE COOKING EQUIPMENT. INSTRUCTED TO REPLACE.
32
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED LEAK ON THE HOT WATER KNOB AT THE 1 COMPARTMENT SINK BEHIND THE 1ST FLOOR BAR. INSTRUCTED TO REPAIR AND MAINTAIN.
38
82
Feb 3, 2017
Reinspection
3 minor violations.
View 3 violations
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED THE WALL IN DISREPAIR BEHIND THE BOOSTER HEATER NEXT TO THE HIGH TEMPERATURE DISH MACHINE IN THE DISH ROOM. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED THE 3 COMPARTMENT SINK WITH PLASTIC USED AS A DRAIN STOPPER AND THE WASTE PIPE LEAKING AT THE COOKLINE EXPOSED HANDSINK. INSTRUCTED TO PROVIDE AND MAINTAIN PROPER DRAIN STOPPERS AND REPAIR ALL PLUMBING.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: OBSERVED A 2 DOOR PREP COOLER IN THE PREP AREA WITH NO THERMOMETER. INSTRUCTED TO PROVIDE AND MAINTAIN THERMOMETERS INSIDE OF ALL PREP COOLERS.
40
86
Jan 24, 2017
Routine
5 minor violations.
View 5 violations
Food protected during storage, preparation, display, service and transportation
Inspector notes: OBSERVED THE INTERIOR FOOD CONTACT SURFACES OF BOTH ICE MACHINES INSIDE OF THE PREP AREA WITH MOLD AND A PINKISH GREY SUBSTANCE. INSTRUCTED TO DISCARD ALL ICE AND CLEAN AND MAINTAIN THE INTERIOR FOOD CONTACT SURFACES OF THE ICE MACHINES. SERIOUS VIOLATION 7-38-005(A)
16
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED THE WALL IN DISREPAIR BEHIND THE BOOSTER HEATER NEXT TO THE HIGH TEMPERATURE DISH MACHINE IN THE DISH ROOM. INSTRUCTED TO REPAIR AND MAINTAIN ALL WALLS.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED THE 3 COMPARTMENT SINK WITH PLASTIC USED AS A DRAIN STOPPER AND THE WASTE PIPE LEAKING AT THE COOKLINE EXPOSED HANDSINK. INSTRUCTED TO PROVIDE AND MAINTAIN PROPER DRAIN STOPPERS AND REPAIR ALL PLUMBING.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: OBSERVED A 2 DOOR PREP COOLER IN THE PREP AREA WITH NO THERMOMETER. INSTRUCTED TO PROVIDE AND MAINTAIN THERMOMETERS INSIDE OF ALL PREP COOLERS.
40
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: OBSERVED A FOOD HANDLER WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN A HAIR RESTRAINT AT ALL TIMES FOOD IS HANDLED.
42
78
May 24, 2016
Routine
7 minor violations.
View 7 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE, FOUND 20 LBS OF BLACK BEAN SOUP STORED IN A LARGE PLASTIC CONTAINER AT 58.3F IN WALK-IN COOLER, CONTAINER PLACED IN COOLER A DAY BEFORE. INSTRUCTED MGR TO COOL POTENTIALLY HAZARDOUS FOODS PROPERLY AND HOLD AT 40F OR LOWER. ITEM DISCARDED VALUED AT $25. CRITICAL CITATION ISSUED 7-38-005.
3
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: FOUND BOTH LOW TEMP DISH WASHING MACHINES AT BAR WITH NO TRACES OF SANITIZER ON TEST STRIPS, MACHINES BEING USED DURING INSPECTION. INSTRUCTED TO PROVIDE PROPER SANITIZER CONCENTRATION. BOTH MACHINES ARE TAGGED, NOT ALLOWED TO USE. MUST CONTACT THE OFFICE OF CDPH FOR TAG REMOVAL REQUEST WHEN READY. CRITICAL CITATION ISSUED 7-38-030
8
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: FOOD DEBRIS NOTED ON UNDER PREP COOLER IN MAIN KITCHEN, INSTRUCTED TO CLEAN AND MAINTAIN.
33
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: SEVERAL LIGHT FIXTURES AT KITCHEN CEILING MISSING A SHIELD. INSTRUCTED TO INSTALL.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: DRAIN LINES FOR SODA GUNS AT BAR NOT CONNECTED, INSTRUCTED TO CONNECT.
38
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OPEN CONTAINERS OF EMPLOYEES DRINKS ABOVE FOOD PREP TABLES, INSTRUCTED TO KEEP AWAY OR PROVIDE LIDS.
41
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: FOOD HANDLERS NOT WEARING HAIR RESTRAINTS, ALSO COOKS WITH BEARD NOT WEARING BEARD RESTRAINTS. INSTRUCTED TO WEAR.
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70
Sep 4, 2015
Complaint
3 minor violations.
View 3 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED THE FLOOR UNDER THE COOKING EQUIPMENT ON THE FRONT COOKLINE WITH ACCUMULATED GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.
34
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED THE HOT KNOB LEAKING AT THE PREP AREA 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
38
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: OBSERVED FOOD HANDLERS WITH NO HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN HAIR RESTRAINTS WHILE HANDLING FOOD.
42
86
Jul 20, 2015
Reinspection
1 minor violation.
View 1 violation
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED THE CUTTING BOARDS THROUGHOUT THE PREP AREA WITH DEEP DARK GROOVESAND DISCOLORATION. INSTRUCTED TO REPLACE AND MAINTAIN ALL CUTTING BOARDS.
32
95
Jul 13, 2015
Complaint
4 minor violations.
View 4 violations
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: OBSERVED THE BAR, REAR PREP AND DISH WASHING EXPOSED HAND SINKS WITH NO PAPER TOWELS. INSTRUCTED TO PROVIDE AND MAINTAIN A METHOD FOR HAND DRYING AT ALL HAND WASHING FACILITIES. CRITICAL VIOLATION 7-38-030
12
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED APPROXIMATELY 20 LIVE FRUIT FLIES ON THE WALLS SURROUNDING THE MOP SINK BY THE DISH WASHING ROOM. INSTRUCTED TO PROVIDE ADDITIONAL PEST CONTROL TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020
18
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: OBSERVED THE CUTTING BOARDS THROUGHOUT THE PREP AREA WITH DEEP DARK GROOVESAND DISCOLORATION. INSTRUCTED TO REPLACE AND MAINTAIN ALL CUTTING BOARDS.
32
Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
Inspector notes: OBSERVED THE WET MOP STORED INSIDE OF THE MOP BUCKET AT THE MOP SINK. INSTRUCTED TO HANG OR INVERT ALL WET MOPS.
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82
Aug 15, 2014
Routine
6 minor violations.
View 6 violations
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: NO HAND SOAP PROVIDED AT BAR HAND SINKS WHILE OBSERVING AN EMPLOYEE SLICING LIMES AND LEMONS AT BAR. INSTRUCTED TO DISIGNATE A HAND SINK AT BAR AREA WITH SOAP AND PAPER TOWELS. CRITICAL CITATION ISSUED 7-38-030.
12
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: BULK FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: CLEAN COFFEE MUG RACKS STORED TOO CLOSE TO MOP SINK, INSTRUCTED TO KEEP AWAY.
31
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MISSING LIDS ON BAR ICE BINS, INSTRUCTED TO INSTALL. EXPOSED UNCLEAN WOOD PANEL UNDER BAR COUNTER, INSTRUCTED TO SEAL. DRAIN LINES FOR SODA GUNS AT BAR NOT DRAINING PROPERLY, INSTRUCTE DTO REPAI AND MAINTAIN. DAMAGED COOLER DOOR GASKETS, INSTRUCTED TO REPALCE.
32
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MISSING A LIGHT SHIELD AT REAR PREP AREA CEILING LIGHT FIXTURE, INSTRUCTED TO INSTALL.
36
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: ICE BUCKET STORED ON FLOOR, INSTRUCTED TO KEEP OFF.
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74
Sep 9, 2013
Routine
3 minor violations.
View 3 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL COOKING EQUIPMENT.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS, STORAGE AREAS AND UNDER/AROUND ALL HEAVY EQUIPMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST DETAIL CLEAN AND MAINTAIN WALLS AROUND SINKS, DISHMACHINE AND COOKING EQUIPMENT IN PREP AREA.
35
86
Nov 9, 2012
Routine
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MUST REPLACE ALL CUTTING BOARDS WITH DEEP DARK GROOVES IN THE PREP AREA.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST ELEVATE ALL ITEMS OFF THE FLOOR ATLEAST 6" INSIDE THE WALK IN COOLER.
34
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: MUST DETAIL CLEAN AND MAINTAIN FLOORS IN ALL CORNERS.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PROVIDE A SHIELD TO THE LIGHT ABOVE THE PASTRY PREP AREA.
36
82
May 18, 2011
Routine
4 minor violations.
View 4 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. BROKEN RUBBER GASKETS AT DRAWER COOLERS, INSTRUCTED TO REPLACE.
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. DRAIN PIPE INSIDE PREP COOLER NOT CONNECTED PROPERLY AND DRIPPING AT THE LOWER SHELF INSIDE COOLER, INSTRUCTED TO CONNECT TO DRAIN OUTSIDE COOLER.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All utensils shall be thoroughly cleaned and sanitized after each usage. COOLING UNIT IN WALK-IN COOLER NOT CLEAN, DEBRIS STUCK ON BACK, INSTRUCTED TO CLEAN AND MAINTAIN.
33
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. FLOOR IN POOR REPAIR AT MAIN PREP LINE. HOLES TRAPPING WASTE WATER, INSTRUCTED TO SEAL AND MAINTAIN.
34
82
May 28, 2010
Consultation
No violations found.
100
May 26, 2010
Routine
5 minor violations.
View 5 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. FOUND MAIN KITCHEN WALK-IN COOLER TEMPERATURE AT 62.8F, WHERE PERISHABLE ARE STORED AND COOLED DOWN, INSTRUCTED TO MAINTAIN COOLER TEMPS AT 40F OR LOWER, COOLER IS TAGGED, NOT ALLOWED TO USE FOR PERISHABLE STORAGE, MUST FAX A TAG REMOVAL REQUEST WHEN READY.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: All cold food shall be stored at a temperature of 40F or less. FOUND THE FOLLOWING FOOD ITEMS STORED AT IMPROPER TEMPS: 35 LBS OF RAW ELK MEAT AT 49.2F, 7 LBS OF CHICKEN BROTH AT 50.2F, 24LBS OF HEAVY CREAM AT 49.8, 7LBS OF HAM AT 50.3F AND 6 GAL OF MILK AT 49.0. ALL FOODS WERE STORED IN WALK-IN COOLER FOR MORE THAN A DAY, INSTRUCTED TO STORE SUCH FOODS AT 40F OR LOWER. FOOD ITEMS DISCARDED VALUED AT $638.
3
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN RUBBER GASKETS AT PREP COOLERS.
32
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE GOOD WORKING REFRIGERATION THERMOMETER TO ALL COOLERS KEPT IN THE WARMEST PART OF COOLER.
40
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: Only employees must dispense ice for consumer use with scoops, tongs, or other ice dispensing utensils. Customers must dispense ice through appropriate automatic self-service ice dispensing equipment. ICE SCOOPS MUST BE STORED OFF ICE CUBES IN BAR AREA ICE BINS
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78
Frequently Asked Questions
When was The Gage last inspected?
The most recent health inspection at The Gage on file is from Feb 9, 2026. The public record contains 26 inspections in total.
What is the most common violation at The Gage?
Across the inspection record, “food and non-food contact surfaces properly designed” has been cited 10 times, more than any other issue at The Gage.
Has The Gage's inspection record improved over time?
No. Recent inspections at The Gage have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at The Gage 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 The Gage inspected?
Based on the inspection history on file, The Gage is inspected around two times per year on average.
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