W Chicago - Lakeshore — Current/ Banquets/ Employees Cafe
Last inspected: Apr 21, 2026
95
Score
The health department has logged 20 inspections at W Chicago - Lakeshore — Current/ Banquets/ Employees Cafe, the earliest from 2013. Inspectors last stopped by on Apr 21, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to six violations.
Looking across the full record, “physical facilities installed, maintained & clean” is the recurring theme, flagged 10 times.
Compared to the broader Chicago restaurant scene, where the average is 81, this is a stronger showing. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
20
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 21, 2026
Reinspection
1 minor violation.
View 1 violation
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED FOOD DEBRIS/DIRT BUILD UP ON WALLS AT DISHWASH AREA, FOOD DEBRIS BUILD UP ON WALLS AT PREP AREA ALSO OBSERVED FOOD/DIRT BUILD UP INSIDE PREP AREA FLOOR DRAINS. MUST CLEAN WALLS AND INTERIOR OF FLOOR DRAINS.
55
95
Apr 16, 2025
Reinspection
3 minor violations.
View 3 violations
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED MISSING FLOOR GROUT, MISSING TILES AND DAMAGED/ BROKEN FLOOR TILES IN THE REAR PREP, DISH, DRY STORAGE, AND EMPLOYEE CAFE. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
55
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED CHIPPED PAINT ON THE WALLS IN THE DRY STORAGE. INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
55
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED A HOLE IN THE WALLIN DRY STORAGE. NOTED IN REAR PREP CORNER GUARD BROKEN. INSTRUCTED TO REPAIR, SEAL AND MAINTAIN.
55
86
Apr 9, 2025
Routine
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
Adequate handwashing sinks properly supplied and accessible
Inspector notes: OBSERVED THE FOLLOWING SINKS NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER OBSERVED AT HAND SINK ION EMPLOYEE CAFETERIA AT 62.6F INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. SERVICE TECHNICIAN ARRIVED ON SITE AND NOW ALL SINKS ARE MAINTAINED BETWEEN 102F - 105F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.
10
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: OBSERVED FACILITY EQUIPMENT FOR COLD HOLDING IN DISREPAIR. NOTED REACH IN PREP COOLER TO BE AT IMPROPER AT 60.2F. INFORMED PERSON IN CHARGE TO REPAIR OR REPLACE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. REFRIGERATOR UNIT MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF PUBLIC HEALTH (CDPH). PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
33
Food-contact surfaces: cleaned & sanitized
Inspector notes: NOTED LOW TEMPERATURE DISH WASHING MACHINE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 0 PPM. EQUIPMENT MUST PROPERLY SANITIZE AT A MINIMUM OF 50 PPM. ECOLAB TECH ONSITE LOW TEMP DISH MACHINE NOW READING 100PPM. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
16
Food-contact surfaces: cleaned & sanitized
Inspector notes: OBSERVED HIGH TEMPERATURE WAREWASHING MACHINE AT 167F NOT MEETING HOT WATER SANITIZER REQUIREMENTS OF AT LEAST 180F FOR THR FINAL RINSE TEMPERATURE. TECHNICAN ARRIVED ON SITE TO REPAIR. PRIORITY VIOLATION #7-38-025. CITATION COMBINED WITH VIOLATION ABOVE.
16
Proper cold holding temperatures
Inspector notes: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS: SALMON AT 48.6F, RAW BEEF BURGERS AT 50.7F, RAW STEAK AT 58.6F, AND COOKED BEEF 48.9F AT IMPROPER COLD HOLDING TEMPERATURES. LOCATED IN COLD HOLDING UNIT IN REAR PREP. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 36 LBS OF PRODUCTS WORTH $600.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
22
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: OBSERVED WATER BACKING UP AT THE 3 COMPARTMENT SINK AREA. WHEN WATER IS RELEASED FROM 2ND SINK BASIN, WATER BACKS UP INTO 1ST AND 3RD SINK BASINS. INSTRUCTED MANAGER TO REPAIR BEFORE RE-INSPECTION DATE. PRIORITY FOUNDATION VIOLATION #7-38-025. CITATION ISSUED.
48
Consumer advisory provided for raw/undercooked food
Inspector notes: OBSERVED MENU WITH A FOOTNOTE REMINDER STATEMENT ON THE MENU AND MISSING DISCLOSURE BY ASTERICKS FOR RELATED MENU ITEMS . INSTRUCTED TO PROVIDE BOTH DISCLOSURE STATEMENT AND REMINDER ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS OFFERED (EX. RAW OYSTERS, RAW TUNA, SALMON ETC.). (REFER TO ONLINE CDPH CONSUMER ADVISORY GUIDE). PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
25
Thermometers provided & accurate
Inspector notes: OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE REACH IN COOLERS. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.
36
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector notes: OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING AT BAR AT ALL COMPARTMENTS. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS AT 3-COMPARTMENT SINK.
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
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED MISSING FLOOR GROUT, MISSING TILES AND DAMAGED/ BROKEN FLOOR TILES IN THE REAR PREP, DISH, DRY STORAGE, AND EMPLOYEE CAFE. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
55
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED CHIPPED PAINT ON THE WALLS IN THE DRY STORAGE . INSTRUCTED TO RESURFACE AND REPAINT CHIPPED AREAS TO ENSURE WALLS ARE SEALED, SMOOTH AND EASILY CLEANABLE.
55
Physical facilities installed, maintained & clean
Inspector notes: OBSERVED A HOLE IN THE WALLIN DRY STORAGE. NOTED IN REAR PREP CORNER GUARD BROKEN. INSTRUCTED TO REPAIR, SEAL AND MAINTAIN.
55
29
May 15, 2024
Routine
5 minor violations.
View 5 violations
Wiping cloths: properly used & stored
Inspector notes: OBSERVED WIPING CLOTHES LAYING ON THE COUNTER TOPS BEHIND THE BAR. MUST PROPERLY STORE WHEN NOT IN USE.
41
Non-food/food contact surfaces clean
Inspector notes: MUST CLEAN THE INTERIOR OF THE ICE MACHINE SHOOT ON THE 1st FLOOR KITCHEN.
49
Plumbing installed; proper backflow devices
Inspector notes: OBSERVE A LEAK BASE OF THE FAUCET AT THE HAND SINK AT THE BAR. MUST REPAIR AND MAINTAIN.
51
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: OBSERVED SMALL GARBAGE CANS WITH OUT LIDS IN THE EMPLOYEE WOMEN WASHROOM. MUST PROVIDE AND MAINTAIN WITH LIDS AS REQUIRED.
53
Physical facilities installed, maintained & clean
Inspector notes: MUST CLEAN THE FLOORS INSIDE THE WALK IN COOLER, ALSO CLEAN THE FLOOR DRAINS BEHIND THE 1st FLOOR BAR. OBSERVED FOOD SPLATTER IN THE CEILING IN THE DRY STORAGE ROOM. MUST CLEAN.
55
78
Oct 25, 2023
Routine
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Food-contact surfaces: cleaned & sanitized
Inspector notes: Bar service line Low temp dish washing machine not sanitizing at final rinse, 0PPM obtained at CL test strips, sanitizer jugs not connected to machine. Instructed manager to provide proper sanitizer concentration for final rinse. Priority violation 7-38-025.
16
Adequate handwashing sinks properly supplied and accessible
Inspector notes: Dish room hand wash sink in poor repair, Broken handle for the hot water side, unable to turn. Instructed manager to maintain all hand wash sink. Priority foundation violation 7-38-030 (c)
10
Food properly labeled; original container
Inspector notes: Bulk foods not labeled ( salt, sugar ) instructed to label and maintain.
37
Personal cleanliness
Inspector notes: Food handler not wearing hair restrain, instructed to wear.
40
70
Feb 15, 2022
Routine
1 major violation.
View 1 violation
Warewashing facilities: installed, maintained & used; test strips
Inspector notes: NO SANITIZER TEST STRIPS FOR LOW TEMP DISH MACHINE AT BAR AREA. INSTRUCTED TO OBTAIN, PRIORITY FOUNDATION VIOLATION 7-38-025.
48
90
Jan 5, 2021
Routine
2 major violations.
View 2 violations
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector notes: 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010.
3
Consumer advisory provided for raw/undercooked food
Inspector notes: 3-603.11 OBSERVED NO DISCLOSURE ON THE MENU FOR ITEMS THAT CAN BE ORDERED UNDER COOKED OR RAW (EGGS, BEEF). INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
25
82
May 15, 2019
Routine
5 major violations. 5 minor violations.
View 10 violations
City of chicago food service sanitation certificate
Inspector notes: - THE DESIGNATED PERSON IN CHARGE, WHO IS ON SITE, MUST OBTAIN AND MAINTAIN A VALID CITY OF CHICAGO FOOD SERVICE SANITATION LICENSE. PRIORITY FOUNDATION VIOLATION#:7-38-012. NO CITATION ISSUED. -
2
Procedures for responding to vomiting and diarrheal events
Inspector notes: - NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP WRITTEN POLICY AND PHYSICAL KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
5
Adequate handwashing sinks properly supplied and accessible
Inspector notes: - MUST INSTALL A HANDWASH SINK IN THE IRD PREP ROOM. PRIORITY FOUNDATION VIOLATION#:7-38-030(C). NO CITATION ISSUED. -
10
Proper date marking and disposition
Inspector notes: - MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
23
Consumer advisory provided for raw/undercooked food
Inspector notes: - MUST PROVIDE CONSUMER ADVISORY (ON SITE), REMINDER (IN THE MENU), AND DISCLOSURE (BY THE FOOD ITEMS) FOR ALL UNDERCOOKED FOODS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED. -
25
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: - OBSERVED PRESET TABLEWARE IN THE DINING ROOM, UNCOVERED & EXPOSED TO POTENTIAL CONTAMINATION. MUST REMOVE/COVER/INVERT ALL FOOD CONTACT SURFACES OF PRESET TABLEWARE TO PREVENT POTENTIAL EXPOSURE TO CONTAMINATION. -
44
Physical facilities installed, maintained & clean
Inspector notes: - OBSERVED AN EXTREME ACCUMULATION OF TRASH,OLD FOOD DEBRIS, DIRT, GRIME, AND BROKEN GLASS ON THE FLOOR UNDERNEATH THE BAR. MUST REMOVE ALL TRASH, DEBRIS, GLASS, AND DIRT. THOROUGHLY CLEAN AND SANITIZE AREA. AND MAINTAIN CLEANLINESS AT ALL TIMES. OBSERVED AN ACCUMULATION OF DUST/DIRT ON THE EQUIPMENT, FLOOR, AND WALLS IN THE BEER GLYCEROL COOLER UNIT IN THE KITCHEN. MUST DETAIL CLEAN AND MAINTAIN. -
55
Physical facilities installed, maintained & clean
Inspector notes: - OBSERVED HOLES IN THE WALL NEAR THE BASE IN THE COFFEE REFILL STATION. MUST REPAIR AND MAINTAIN. OBSERVED SOME CRACKS AND BUBBLING PAINT ON THE CEILING IN THE EMPLOYEE DINING PREP AREA. MUST REPAIR AND MAINTAIN. -
55
Allergen training as required
Inspector notes: - MUST PROVIDE ALLERGEN TRAINING CERTIFICATION FOR ALL MANAGERS AND MAINTAIN CERTIFICATES ON SITE. -
58
Adequate handwashing sinks properly supplied and accessible
Inspector notes: - MUST PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASH SINKS THROUGHOUT FACILITY. -
10
47
Mar 9, 2018
Reinspection
No violations found.
100
Jan 22, 2018
Recent Inspection
6 minor violations.
View 6 violations
Facilities to maintain proper temperature
Inspector notes: SEE REPORT DATED ON 01/10/18
2
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: SEE REPORT DATED ON 01/10/18
8
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: SEE REPORT DATED ON 01/10/18
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: SEE REPORT DATED ON 01/10/18
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: SEE REPORT DATED ON 01/10/18
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: SEE REPORT DATED ON 01/10/18
40
74
Jan 10, 2018
Routine
8 minor violations.
View 8 violations
Facilities to maintain proper temperature
Inspector notes: OBSERVED REACH IN PREP COOLER W-19 NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 53.2 F, FOUND LIQUID EGGS AND CHEESE INSIDE COOLER. INSTRUCTED MANAGER COOLER AMBIENT AIR TEMPERATURE MUST BE 40 F OR BELOW. 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 HELD AT IMPROPER TEMPERATURES- LIQUID EGGS HELD AT 52.7 F AND CHEESE HELD AT 52.5 F. INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).
3
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: BAR LOW TEMPERATURE GLASSMACHINE NOT SANITIZING, 0 PPM CHLORINE. INSTRUCTED MANAGER BAR GLASSMACHINE MUST SANITIZE AT 100 PPM CHLORINE. ALL GLASSES AND OTHER MULTI-USE UTENSILS MUST BE TEMPORARILY WASHED, RINSED AND SANITIZED AT 3-COMPARTENT SINK OR AT DISHMACHINE. CRITICAL VIOLATION 7-38-030.
8
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD (DELI MEATS, CHEESE, ETC.) ARE PREPARED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD MANAGER WITH ORIGINAL FOOD MANAGER CERTIFICATE MUST BE ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED. SERIOUS VIOLATION 7-38-012.
21
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE AT 1ST FLOOR. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN INTERIOR OF ICE MACHINES.
33
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: OBSERVED DUST BUILD UP ON CEILING TILES/CEILING LIGHT COVERS ABOVE 1ST FLOOR DISHWASH AREA. MUST CLEAN CEILING TILES/CEILING LIGHT COVERS AND MAINTAIN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: DISHWASH AREA 3-COMPARTMENT SINK AND 1ST FLOOR PREPARTION AREA HANDWASH BOWL PIPES DRAINING SLOWLY. MUST ROD OUT SINKS AND MAINTAIN.
38
Refrigeration and metal stem thermometers provided and conspicuous
Inspector notes: FOUND SOME PREP COOLERS MISSING THERMOMETERS. INSTRUCTED MANAGER ALL COOLERS MUST HAVE THERMOMETERS.
40
67
Jan 24, 2017
Routine
7 minor violations.
View 7 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: BULK FOODS NOT LABELED AT 1ST FLOOR AND BANQUET KITCHEN. INSTRUCTED TO LABEL.
30
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE. FOUND 8 LBS OF LIQUID EGGS AT 51.4, 1 LBS OF DICED HAM 51.2F, DICED TOMATOES AT 50.5, ALL STORED IN ICE BIN AT PREP TABLE AT , 5 LBS OF COOKED SAUSAGE AT 100.5F STORED AT PREP TABLE UNDER A HEAT LAMP, 1 LBS OF HOLLANDAISE SAUCE AT 98.4F AT PREP TABLE. INSTRUCTED MGR TO KEEP ALL POTENTIALLY HAZARDOUS FOODS AT 40 F OR LOWER, 140 OR HIGHER. CRITICAL CITATION ISSUED 7-38-005(A)
3
Food protected during storage, preparation, display, service and transportation
Inspector notes: INADEQUATE FOOD PROTECTION, FOUND A VACUUM PACKAGING MACHINE AND VACUUMED PACKAGED FOODS IN WALK-IN COOLER WITHOUT DEPT APPROVAL CERTIFICATE. MACHINE IS TAGGED, FOUND READY-TO-EAT FOODS AT SELF SERVICE BREAKFAST BUFFET WITHOUT ANY SNEEZE GUARD, PASTRIES EXPOSED TO CUSTOMERS CONTAMINATION. INSTRUCTED TO HAVE ALL FOOD PROTECTED. ( MGR CLOSED BUFFET AT THIS TIME ) SERIOUS CITATION ISSUED 7-38-005(A).
16
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: MILK IS STORED IN BOTTLES WITH NARROW OPENING AT BREAKFAST BUFFET, INSTRUCTED NOT TO USE SUCH BOTTLES.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: MEAT SLICERS NOT CLEANED PROEPRLY, FOOD DEBRIS NOTED ON BACK OF BLADE.FAN COVERS NOT CLEAN IN WALK-IN COOLER, INSTRUCTED TO CLEAN AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS NOT CLEAN ALONG WALL BASE IN KITCHENS, INSTRUCTED TO CLEAN ADNMAINTAIN.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: NO LIGHTS IN BANQUET KITCHEN WALK-IN COOLERS, INSTRUCTED TO INSTALL.
36
70
Mar 16, 2016
Reinspection
5 minor violations.
View 5 violations
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPLACE THE PERMANENTLY STAINED, DEEP GROOVED CUTTING BOARDS ATTACHED TO THE COLD-HOLDING REFRIGERATION UNIT WHERE PIZZA CONDIMENTS ARE STORED. INSTRUCTED TO HAVE THE HOOD VENT SERVICED ABOVE THE PIZZA OVEN AND DETAIL CLEAN THE TOP OF THE PIZZA OVEN TO REMOVE DEBRIS- MAINTAIN.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE WHEELED CART WHERE SOUP IS HOT HELD IN THE KITCHEN TO REMOVE FOOD DEBRIS AND SPLATTER AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN THE FLOORS IN THE WALK-IN COOLER NEAR THE EMPLOYEE DINING AREA TO REMOVE FOOD DEBRIS BUILDUP UNDER THE FOOD STORAGE RACKS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: COFFEE SPLATTER ON THE WALL BEHIND THE COFFEE STATION IN THE MAIN KITCHEN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: SLOW DRAINING HAND SINK IN EMPLOYEE KITCHEN AREA. INSTRUCTED TO REPAIR SINK AND MAINTAIN.
38
78
Feb 25, 2016
Routine
10 minor violations.
View 10 violations
Hands washed and cleaned, good hygienic practices; no bare hand contact with ready-to-eat foods.
Inspector notes: OBSERVED FOOD HANDLER PREPARING READY TO EAT FOODS (TOMATOES FOR SALAD BAR) WITH BARE HANDS. INSTRUCTED STAFF THERE IS NO BARE HAND CONTACT WITH READY TO EAT FOODS. FACILITY HAS BEEN WARNED IN PREVIOUS YEARS TO AVOID BARE HAND CONTACT WITH READY TO EAT FOODS. CRITICAL VIOLATION 7-38-010
6
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: FOUND LOW TEMPERATURE GLASS MACHINE BEHIND THE BAR IN USE AND UNABLE TO ADEQUATELY SANITIZE (O PPM CHLORINE) AT TIME OF INSPECTION. INSTRUCTED TO HAVE UNIT SERVICED SO THAT IT PROPERLY SANITIZES (50-100PPM CHLORINE). UNIT WAS TAGGED AND CANNOT BE USED UNTIL RE-INSPECTED BY CDPH. ONCE FIXED PLEASE FAX A LETTER TO 312-746-4240 OR EMAIL US AT CDPHFOOD@CITYOFCHICAGO.ORG. CRITICAL VIOLATION 7-38-005(A). CRITICAL VIOLATION 7-38-030
8
Sewage and waste water disposal, no back siphonage, cross connection and/or back flow
Inspector notes: SEWAGE WASTE WATER BACKING UP FROM FLOOR DRAIN IN PREP/DISH ROOM,STRONG FOUL ODOR.OBSERVED WASTE WATER ON FLOOR IN BOTH THE DISHROOM AND THE WALKWAY IN THE KITCHEN THAT LEADS TO THE DINING AREA. ENGINEERS AND PLUMBERS ONSITE INDICATED THE WASTEWATER WAS BACKING UP FROM THE GREASETRAP OUTSIDE. PLUMBERS IN THE KITCHEN HAD A SNAKE TOOL TO REMOVE DEBRIS FROM THE LINES AND ENGINEERS ONSITE WORKING ON THE WASTEWATER BACKUP IN THE MAIN DISHROOM ON THE 1ST FLOOR. FACILITY WAS ABLE TO BLAST THE LINES FROM THE GREASE RECEPTACLE, PREVENT WASTEWATER FROM BACKING UP, AND CLEAN AND SANITIZE FLOORS DURING INSPECTION. CRITICAL VIOLATION 7-38-030
10
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: OUTSIDE GARBAGE/RECEPTACLE AREA NOT MAINTAINED: OBSERVED SEVERAL BAGS OF TRASH AND OPEN RUBBISH SCATTERED AROUND THE DUMPSTER AND OBSERVED HEAVY GREASE BUILDUP ON THE EXTERIOR SURFACE AND THE GROUND SURFACE BELOW THE GREASE RECEPTACLE. INSTRUCTED TO MAINTAIN ALL GARBAGE AND GREASE INSIDE OF THE ABOVE MENTIONED RECEPTACLES AT ALL TIMES. SERIOUS VIOLATION. MAINTENANCE STAFF WAS ABLE TO CLEAN THE EXTERIOR GREASE RECEPTACLE AND THE SURROUNDING DUMPSTER AREA BEFORE COMPLETION OF INSPECTION- CORRECTED DURING INSPECTION 7-38-020
19
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: INSTRUCTED TO HAVE THE HOOD VENT SERVICED ABOVE THE PIZZA OVEN AND DETAIL CLEAN THE TOP OF THE PIZZA OVEN TO REMOVE DEBRIS- MAINTAIN.
32
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPLACE THE PERMANENTLY STAINED, DEEP GROOVED CUTTING BOARDS ATTACHED TO THE COLD-HOLDING REFRIGERATION UNIT WHERE PIZZA CONDIMENTS ARE STORED.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE WHEELED CART WHERE SOUP IS HOT HELD IN THE KITCHEN TO REMOVE FOOD DEBRIS AND SPLATTER AND MAINTAIN.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN THE FLOORS IN THE WALK-IN COOLER NEAR THE EMPLOYEE DINING AREA TO REMOVE FOOD DEBRIS BUILDUP UNDER THE FOOD STORAGE RACKS.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: COFFEE SPLATTER ON THE WALL BEHIND THE COFFEE STATION IN THE MAIN KITCHEN. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: SLOW DRAINING HAND SINK IN EMPLOYEE KITCHEN AREA. INSTRUCTED TO REPAIR SINK AND MAINTAIN.
38
61
Jul 20, 2015
Complaint
3 minor violations.
View 3 violations
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: CLEAN/SANITIZE INTERIOR OF ICE CREAM CHEST FREEZER IN MAIN KITCHEN ON 1ST FLOOR.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: CLEAN FLOORS THROUGHOUT KITCHEN/PREP AREAS OF FOOD DEBRIS.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PROVIDE ADEQUATE LIGHT AT BEVERAGE COOLER OF WALK-IN COOLER ON 33RD FL. ALSO PROVIDE LIGHT IN WALK-IN DAIRY COOLER ON 33RD FL.
36
86
Oct 7, 2014
Reinspection
3 minor violations.
View 3 violations
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED FLOOR GROUT MISSING BETWEEN FLOOR TILES THROUGHOUT PREP AREAS AND THE DISH WASHING ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN FLOOR GROUT BETWEEN THE FLOOR TILES.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: OBSERVED BLOWN LIGHT BULBS UNDER PIZZA OVEN HOOD AND GRILL SIDE HOOD. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED THE FOLLOWING LEAKS: PASTRY PREP 1 COMPARTMENT SINK FAUCET BASE, 1ST FLOOR 2 COMPARTMENT SINK FAUCET BASE AND THE PLUMBING UNDER THE 3 COMPARTMENT SINK MIDDLE BASIN. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
38
86
Sep 26, 2014
Routine
5 minor violations.
View 5 violations
Food protected during storage, preparation, display, service and transportation
Inspector notes: OBSERVED THE INTERIOR OF THE ICE MACHINE WITH A BLACK SUBSTANCE DRIPPING ONTO THE ICE. INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE. SERIOUS VIOLATION 7-38-005(A)
16
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: OBSERVED 10-15 LIVE FRUIT FLIES AT THE BAR. INSTRUCTED TO PROVIDE ADDITIONAL PEST CONTROL TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020
18
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: OBSERVED FLOOR GROUT MISSING BETWEEN FLOOR TILES THROUGHOUT PREP AREAS AND THE DISH WASHING ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN FLOOR GROUT BETWEEN THE FLOOR TILES.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: OBSERVED BLOWN LIGHT BULBS UNDER PIZZA OVEN HOOD AND GRILL SIDE HOOD. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
36
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: OBSERVED THE FOLLOWING LEAKS: PASTRY PREP 1 COMPARTMENT SINK FAUCET BASE, 1ST FLOOR 2 COMPARTMENT SINK FAUCET BASE AND THE PLUMBING UNDER THE 3 COMPARTMENT SINK MIDDLE BASIN. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
38
78
Jan 30, 2014
Reinspection
5 minor violations.
View 5 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABEL ALL BULK FOOD STORAGE CONTAINERS.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE AND STORAGE SHELVES IN THE PRODUCE WALK-IN COOLER AND MEAT WALK-IN COOLERS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN THE FLOOR BEHIND THE BAR AND IN THE DISHROOM. ELIMINATE STANDING WATER BEHIND THE BAR.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PROVIDE ADEQUATE LIGHTING IN THE WALK-IN COOLER IN THE 33RD FLOOR PREP AREA. MUST INSTALL A LIGHT SHIELD FOR THE LIGHT FIXTURE ABOVE THE SPRAY SINK IN THE DISHROOM.
36
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: STORE SCOOPS FOR BULK CONTAINERS WITH THE HANDLES OUT OF THE FOOD.
43
78
Dec 31, 2013
Routine
11 minor violations.
View 11 violations
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS INSIDE OF THE PREP COOLERS: CUT MELON AT 51.3F, COOKED PASTA AT 44.5F. OBSERVED THE FOLLOWING FOODS INSIDE OF THE WALK-IN COOLER: CHICKEN AT 43.1-44.5F, RANCH DRESSING AT 48.5F, BLUE CHEESE DRESSING AT 50.1F, MOZZARELLA CHEESE AT 46.7F, BECHAMEL SAUCE AT 43.5F, SHELL EGGS AT 45.5-46.2F. MANAGEMENT VOLUNTARILY DISCARDED 50# OF FOOD WORTH $250. CRITICAL VIOLATION 7-38-005A.
3
Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
Inspector notes: OBSERVED AN IMPROPER FINAL RINSE TEMPERATURE AT THE HIGH TEMPERATURE DISHMACHINE. THE FINAL RINSE TEMPERATURE FOR THE DISHMACHINE WAS AT 145F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE MACHINE WITH A FINAL RINSE TEMPERATURE OF 180F. CRITICAL VIOLATION 7-38-030.
8
Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
Inspector notes: OBSERVED NO PAPER TOWELS AT THE EXPOSED HANDSINK AT THE BAR AREA. MANAGEMENT PROVIDED PAPER TOWELS AT MY REQUEST. MANAGEMENT INSTRUCTED TO SUPPLY ALL HANDSINKS WITH SOAP AND PAPER TOWELS AT ALL TIMES. CRITICAL VIOLATION 7-38-030.
12
Food protected during storage, preparation, display, service and transportation
Inspector notes: FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE AND DISPLAY. OBSERVED VACUUM PACKAGED FOODS (LOBSTER STOCK AND SHEEP INTESTINE) STORED IN THE WALK-IN COOLER AND WALK-IN FREEZER WITHOUT A IDPH OR CDPH APPROVED HACCP PLAN ON THE PREMISES. THE VACUUM PACKAGING MACHINE WAS TAGGED HELD FOR INSPECTION ON 1/15/13 BUT IT WAS NOT OBSERVED ON THE PREMISES. MANAGEMENT INSTRUCTED THAT A CDPH APPROVED HACCP PLAN IS NEEDED BEFORE VACUUM PACKAGING ANY FOOD. MANAGEMENT DISCARDED THE VACUUM PACKAGED FOODS. OBSERVED SOAP CONTAINER STORED IN THE ICE BIN ALONG WITH BOTTLED LIQUOR BEHIND THE BAR. MANAGEMENT INSTRUCTED TO REMOVE AND PLACE AT THE HANDSINK. SERIOUS VIOLATION 7-38-005A.
16
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: OBSERVED THE OUTSIDE GARBAGE AREA NOT MAINTAINED CLEAN WITH GARBAGE AND LITTER AROUND ALL SIDES OF THE GARBAGE COMPACTOR. MANAGEMENT INSTRUCTED TO MAINTAIN THE GARBAGE AREA CLEAN AT ALL TIMES TO PREVENT PEST PROBLEMS. MANAGEMENT CLEANED THE GARBAGE AREA DURING THE INSPECTION. SERIOUS VIOLATION 7-38-020.
19
* inspection report summary displayed and visible to all customers
Inspector notes: PREVIOUS INSPECTION REPORT SUMMARY WAS NOT POSTED AND VISIBLE TO CUSTOMERS. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION SUMMARY REPORT AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
28
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MUST LABEL ALL BULK FOOD STORAGE CONTAINERS.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE AND STORAGE SHELVES IN THE PRODUCE WALK-IN COOLER AND MEAT WALK-IN COOLERS.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN THE FLOOR BEHIND THE BAR AND IN THE DISHROOM. ELIMINATE STANDING WATER BEHIND THE BAR.
34
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: MUST PROVIDE ADEQUATE LIGHTING IN THE WALK-IN COOLER IN THE 33RD FLOOR PREP AREA. MUST INSTALL A LIGHT SHIELD FOR THE LIGHT FIXTURE ABOVE THE SPRAY SINK IN THE DISHROOM.
36
Food (ice) dispensing utensils, wash cloths properly stored
Inspector notes: STORE SCOOPS FOR BULK CONTAINERS WITH THE HANDLES OUT OF THE FOOD.
43
58
Jan 15, 2013
License
8 minor violations.
View 8 violations
Facilities to maintain proper temperature
Inspector notes: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED PASTRY PREP COOLER ACROSS FROM THE WALK-IN COOLER WITH AN AIR TEMPERATURE OF 43.5F. UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS HAM AND CUT FRUIT. UNIT WAS TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED RANCH DRESSING AT 44.0F, SALSA AT 46.4F, ROASTED POTATOES AT 52.4F, PROSCIUTTO AT 48.3F, MASHED POTATOES AT 48.3F, AND SOUP AT 43.2-43.3F. MANAGEMENT VOLUNTARILY DISCARDED 100# OF FOOD WORTH $300. CRITICAL VIOLATION 7-38-005A.
3
Food protected during storage, preparation, display, service and transportation
Inspector notes: FOOD NOT PROTECTED FROM CONTAMINATION DURING PREPARATION. OBSERVED A VACUUM PACKAGING MACHINE WITH THE POWER ON IN THE PREP AREA AND VACUUM PACKAGED FOODS SUCH AS SHORT RIBS, SAUSAGES, PORK CHOPS, DUCK AND CHARCUTERIE MEATS STORED IN THE WALK-IN COOLER AND WALK-IN FREEZER WITHOUT WRITTEN CERTIFICATION FROM IDPH OR CDPH. MANAGEMENT INSTRUCTED THAT WRITTEN CERTIFICATION OF A HACCP PROGRAM IS NEEDED IN ORDER TO VACUUM PACKAGE ANY FOOD ON PREMISES. MANAGEMENT DISCARDED ALL VACUUM PACKAGED FOODS IN THE COOLER AND FREEZER AND THE VACUUM PACKAGING MACHINE WAS TAGGED HELD FOR INSPECTION. SERIOUS VIOLATION 7-38-005A.
16
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NO CERTIFIED FOOD MANAGER PRESENT WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (SAUSAGE AND EGGS, ETC.) WERE BEING PREPARED AND SERVED. THE CERTIFIED FOOD MANAGER WAS CALLED ON THE PHONE BY THE STAFF AND ARRIVED ONSITE AT 11:00AM. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WITH A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.
21
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: REPAIR THE END PANEL OF THE HIGH TEMPERATURE DISHMACHINE IN THE 33RD FLOOR PREP AREA THAT IS CAUSING THE MACHINE TO LEAK WATER ONTO THE FLOOR.
32
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: DETAIL CLEAN THE FLOOR OF THE DRY STORAGE ROOM AND FLOOR OF THE WALK-IN FREEZER.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST SCRAPE AND REPAINT THE AREAS OF CHIPPED PAINT ON THE CEILING OF THE 33RD FLOOR DISHWASH AREA.
35
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector notes: REPLACE ANY CRACKED LIGHT SHIELDS IN THE 33RD FLOOR PREP AREA.
36
67
Frequently Asked Questions
When was W Chicago - Lakeshore — Current/ Banquets/ Employees Cafe last inspected?
The most recent health inspection at W Chicago - Lakeshore — Current/ Banquets/ Employees Cafe on file is from Apr 21, 2026. The public record contains 20 inspections in total.
What is the most common violation at W Chicago - Lakeshore — Current/ Banquets/ Employees Cafe?
Across the inspection record, “physical facilities installed, maintained & clean” has been cited 10 times, more than any other issue at W Chicago - Lakeshore — Current/ Banquets/ Employees Cafe.
Has W Chicago - Lakeshore — Current/ Banquets/ Employees Cafe's inspection record improved over time?
No. Recent inspections at W Chicago - Lakeshore — Current/ Banquets/ Employees Cafe have averaged around six violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at W Chicago - Lakeshore — Current/ Banquets/ Employees Cafe 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 W Chicago - Lakeshore — Current/ Banquets/ Employees Cafe inspected?
Based on the inspection history on file, W Chicago - Lakeshore — Current/ Banquets/ Employees Cafe is inspected around two times per year on average.
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