The Purple Pig
Last inspected: Mar 25, 2026
61
Score
The Purple Pig has been inspected nine times since 2019. The most recent report on file is from Mar 25, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
Across the inspection history, “food & non-food contact surfaces cleanable” is the issue that surfaces most often, recorded five times.
The Purple Pig's latest score of 61 falls below the Chicago average of 81. The record is unremarkable in either direction.
9
Inspections
3
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 25, 2026
Routine
3 critical violations. 1 minor violation.
View 4 violations
Food-contact surfaces: cleaned & sanitized
Inspector notes: HIGH TEMPERATURE DISHMACHINE NOT MAINTAINED, FINAL RINSE TEMPERATURE AT 140.0 F. INSTRUCTED MANAGER HIGH TEMPERATURE DISHMACHINE MUST REACH A MINIMAL 180.0 F AT FINAL RINSE. INSTRUCTED MANAGER TO TEMPORARILY WASH, RINSE AND SANITIZE ALL MULTI-USE UTENSILS AT DISWASH 3-COMPARTMENT SINK. PRIORITY VIOLATION 7-38-025.
16
Proper cold holding temperatures
Inspector notes: FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 47.0 F AND 49.0 F INSIDE SAUTE COOLER, RIGHT SIDE GRILL COOLER AND FRIDGE #1 COOLER-CHICKEN, EGGS, PORK BELLY, PASTAS, RICOTTA, PANCETTA, FETA CHEESES, TIRAMASU, TUNA AND BEEF. INSTRUCTED MANAGER ALL TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. PRIORITY VIOLATION 7-38-005. ALL SAID OUT OF TEMPERATURE TCS FOODS VOLUNTARILY DISCARDED. FOODS DISCARDED WEIGHT- 88 LBS, VALUED AT $488.0.
22
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: FOUND SAUTE REACH IN COOLER, RIGHT SIDE GRILL COOLER ALONG COOKLINE AND FRIDGE #1 NOT MAINTAINED, AMBIENT AIR TEMPERATURE BETWEEN 47.0 F AND 49.8 F FOR ALL 3-COOLERS. FOUND PORK, TIRAMASU, ETC. INSIDE SAID COOLERS. PRIORITY VIOLATION 7-38-005. INSTRUCTED MANGER MUST REPAIR AND MAINTAIN COOLERS, AMBIENT AIR TEMPERATURE MUST BE 41.0 F OR BELOW. ALL OUT OF TEMPERATURE COOLERS TAGGED BY CDPH.
33
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: SOME COOLERS DOOR RUBBER GASKETS RIPPED/IN POOR REPAIR. INSTRUCTED MANAGER MUST REPAIR/REPLACE DAMAGED COOLERS DOORS RUBBER GASKETS.
47
61
Mar 11, 2025
Reinspection
No violations found.
100
Mar 10, 2025
Complaint
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Food-contact surfaces: cleaned & sanitized
Inspector notes: OBSERVED HIGH TEMPERATURE WAREWASHING MACHINE FINAL RINSE AT 110F NOT MEETING HOT WATER SANITIZER REQUIREMENTS OF AT LEAST 180F FOR THR FINAL RINSE TEMPERATURE. INSTRUCTED NOT TO USE UNIT UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH). TAGGED UNIT. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
16
Compliance with variance/specialized process/haccp
Inspector notes: OBSERVED FACILITY NOT MEETING COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS; FACILITY IN (ROP) REDUCE OXYGEN PACKAGING OF COOKED AND RAW MEAT, ETC IN PREP KITCHEN WALK IN COOLER AND WALK IN FREEZER AREA. INFORMED PERSON IN CHARGE OF REQUIREMENTS AND FACILITY MUST MEET AND MAINTAIN. TAG 400 POUNDS WORTH 3,500.00 OF FOOD PRODUCTS MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
29
Hot & cold water available; adequate pressure
Inspector notes: OBSERVED NO HOT WATER ON PREMISES. HOT WATER IS NOT OBSERVED AT THE FOLLOWING SINKS: PREP HANDSINK, WASHBOWL SINK, 1-COMPARTMENT SINK AND 3-COMPARTMENT SINK AT REAR PREP AND BAR. INFORMED PERSON IN CHARGE HOT WATER GENERATION AND DISTRIBUTION SYSTEMS SHALL BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGH THE RETAIL FOOD ESTABLISHMENT. MUST CORRECT AND MAINTAIN. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
50
Variance obtained for specialized processing methods
Inspector notes: NOTED A VACUUM PACKAGING MACHINE ON SITE AND ASSORTED FOOD ITEMS INSIDE THE WALK IN COOLER VACUUM PACKAGED WITH NO PROOF OF HACCP OR VARIANCE PER HEALTH CODE REQUIREMENT. INSTRUCTED MANAGEMENT DISCONTINUE THE VACUUM PACKAGING PROCESS UNTIL A VARIANCE AND HACCP ARE APPROVED BY THE HEALTH DEPARTMENT.THE FOOD ITEMS THAT WAS VACUUM PACKAGED WAS ALSO TAGGED AND HELD FOR INSPECTION LOBSTER BISQUE, GROUND & COOKED MEATS, SAUSAGES AND PASTA SALAD ABOUT 400 LBS PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
32
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: OBSERVED NO CHEMICAL TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER CONCENTRATION IN SANITIZING SOLUTIONS. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.
48
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED FOIL USED AS LINER ON FOOD PREP EQUIPMENT. INSTRUCTED TO REMOVE.
47
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED CUTTING BOARDS IN THE REAR PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
47
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED NO HANDWASHING SIGNAGE AT ALL HANDSINKS. A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS SHALL BE PROVIDED AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES AND SHALL BE CLEARLY VISIBLE TO FOOD EMPLOYEES. INSTRUCTED TO PROVIDE.
10
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED CLUTTER STORED ON FLOOR IN REAR STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.
55
43
Aug 22, 2024
Reinspection
2 minor violations.
View 2 violations
Adequate ventilation & lighting; designated areas used
Inspector notes: OBSERVED LIGHT SHIELD CRACKED IN WALK IN FREEZER, INSTRUCTED TO REPLACE AND MAINTAIN
56
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
47
90
Aug 12, 2024
Routine
3 critical violations. 6 major violations. 4 minor violations.
View 13 violations
Proper cold holding temperatures
Inspector notes: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED POTATOES) AT IMPROPER COLD HOLDING TEMPERATURE RANGING FROM 48.6 TO 58.3 F LOCATED IN FRONT PREP. INSTRUCTED TO DISCARD AND DENATURE (4# COOKED POTATOES VALUE OF $9.00) AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. PRIORITY VIOLATION.7-38-005. CITATION ISSUED.
22
Food-contact surfaces: cleaned & sanitized
Inspector notes: OBSERVED HIGH TEMPERATURE WAREWASHING MACHINE FINAL RINSE AT 115.7F NOT MEETING HOT WATER SANITIZER REQUIREMENTS OF AT LEAST 180F FOR THR FINAL RINSE TEMPERATURE.INSTRUCTED NOT TO USE UNIT UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH (CDPH). TAGGED UNIT. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
16
Compliance with variance/specialized process/haccp
Inspector notes: OBSERVED FACILITY NOT MEETING COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP. FACILITY (ROP) REDUCE OXYGEN PACKAGING OF COOKED AND RAW MEAT, IN PREP KITCHEN AREA. NOTED FOUND NO RECORDS OF TEMPERATURE CONTROL FOR APPROVED HACCP ROP. FOUND HAACP LOGS NOT BEING UTILIZED FOR ALL VACUUM SEALED FOOD ITEMS ON-SITE. ALL VACUUM-SEALED FOOD ITEMS ARE BEING TAGGED AT THIS TIME. INFORMED PERSON IN CHARGE OF REQUIREMENTS AND FACILITY MUST MEET AND MAINTAIN. TAG UNIT AND FOOD PRODUCTS IN WALK IN COOLER. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
29
Proper date marking and disposition
Inspector notes: OBSERVED (TCS) FOODS (COOKED DUCK, PORK LOIN, BEEF) NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, MAINTAIN ON ALL PREPARED FOOD ITEMS HELD ON SITE FOR MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED.
23
Procedures for responding to vomiting and diarrheal events
Inspector notes: OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION 7-38-005
5
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED NO PAPER TOWEL AT THE HAND-SINK IN THE REAR PREP AREA AND FRONT COOK LINE INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWEL FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
10
Required records available: shellstock tags, parasite destruction
Inspector notes: OBSERVED SHELLSTOCK TAGS IN GALLON ZIPLOCK BAG WITHOUT DATES OF LAST SOLD OR SERVED. INSTRUCTED MUST PROVIDE THE DATE ON ALL SHELLFISH TAGS, WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED; AND STORE ALL SHELLFISH TAGS IN CHRONOLOGICAL ORDER FOR AT LEAST 90 DAYS FROM THE SALE DATE. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
14
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: FACILITY USES HIGH TEMPERATURE SANITIZING DISH MACHINE AND DOESN'T HAVE PROPER TEMPERATURE MEASURING IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR OR THERMOMETER THAT SHALL BE PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE DURING HOT WATER SANITATION. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
48
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: OBSERVED FACILITY WITHOUT A CHEMICAL TEST KIT FOR SANITIZER OR FOR WARE WASHING AREA. INFORMED PERSON IN CHARGE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION OF QUATS SANITIZING SOLUTION MUST BE PROVIDED. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
48
Adequate ventilation & lighting; designated areas used
Inspector notes: OBSERVED LIGHT SHIELD CRACKED IN WALK IN FREEZER, INSTRUCTED TO REPLACE AND MAINTAIN
56
All food employees have food handler training
Inspector notes: OBSERVED EXPIRED FOOD HANDLER CERTIFICATES. INSTRUCTED TO MAINTAIN RECORDS AT ALL TIMES.
57
Allergen training as required
Inspector notes: OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.
58
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
47
29
Sep 18, 2023
Routine
2 critical violations.
View 2 violations
Proper hot holding temperatures
Inspector notes: TCS food held at improper temperature, found 10 lbs of cooked duck held at 62.4f in cabinet under cook line, instructed to keep Hot TCS foods at 135f or higher, food discarded valued at $150. Priority violation 7-38-005.
21
Adequate handwashing sinks properly supplied and accessible
Inspector notes: No hot running water at kitchen hand wash sinks, hot water ranging 72f-87f, Instructed manager to provide 100-120f water temp at all hand wash sinks. Priority violation 7-38-030(c)
10
74
Feb 16, 2022
Routine
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
Proper cooling time and temperature
Inspector notes: Found 200 lbs of cooked pork stored in vacuumed bags packed tightly in a large bin at temperature ranges 75.3f- 54.5f, that was placed in walk-in cooler from a day before. instructed to cool down hot food properly and hold at 41f or lower. priority violation 7-38-005. food discarded valued at $600.
20
Adequate handwashing sinks properly supplied and accessible
Inspector notes: No hot running water at front prep area hand wash sinks, one faucet at 73f and the other at 92f. instructed to provide 100f as a minimum water temperature at all hand wash sinks. priority violation 7-38-030(c)
10
City of chicago food service sanitation certificate
Inspector notes: No certified food service manager on site while preparing and handling TCS foods ( pork, chicken... ) instructed to obtain, priority foundation violation 7-38-012.
2
Adequate handwashing sinks properly supplied and accessible
Inspector notes: No paper towels provided at dish machine hand wash sink. instructed to provide. priority foundation violation 7-38-030(c)
10
Compliance with variance/specialized process/haccp
Inspector notes: None compliance with ROP approved variant, no dates on cooked vacuumed packaged food, fresh fish being vacuumed packaged, instructed manager to follow approved HACCP plan. priority foundation violation 7-38-005.
29
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: improper cooling method, found 150lbs of cooked warm pork packed tightly in a large bin, instructed to place hot food in shallow pan to facilitate cooling down process. priority foundation violation 7-38-005.
33
Person in charge present, demonstrates knowledge, and performs duties
1
Food properly labeled; original container
Inspector notes: Bulk food containers ( sugar, salt...) not labeled properly. instructed to label and maintain.
37
45
Nov 25, 2019
Routine
No violations found.
100
Jun 13, 2019
License
2 minor violations.
View 2 violations
Adequate ventilation & lighting; designated areas used
Inspector notes: - OBSERVED SOME BURNT OUT LIGHT BULBS IN THE DRY STORAGE ROOM IN THE BASEMENT. MUST REPLACE AND MAINTAIN. -
56
Plumbing installed; proper backflow devices
Inspector notes: - OBSERVED A SLIGHT LEAK AT THE PIPE FROM THE HIGH TEMP DISH MACHINE. MUST REPAIR AND MAINTAIN. -
51
90
Frequently Asked Questions
When was The Purple Pig last inspected?
The most recent health inspection at The Purple Pig on file is from Mar 25, 2026. The public record contains nine inspections in total.
What is the most common violation at The Purple Pig?
Across the inspection record, “food & non-food contact surfaces cleanable” has been cited five times, more than any other issue at The Purple Pig.
Has The Purple Pig's inspection record improved over time?
Results have been roughly steady. Inspections at The Purple Pig have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Purple Pig 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 The Purple Pig inspected?
Based on the inspection history on file, The Purple Pig is inspected roughly once per year on average.
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