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701 Restaurant Bar

5737 W IRVING PARK RD, CHICAGO, IL 60634 · Restaurant

Inspection summary

701 Restaurant Bar has been inspected 8 times by Chicago Department of Public Health since October 29, 2024. The most recent inspection, on April 22, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 6 times across 3 separate inspections, most recently on July 2, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 5 times across 3 separate inspections, most recently on July 2, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on October 29, 2024. For example: THERMOMETERS PROVIDED & ACCURATE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 29, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 29, 2024. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14// NOTED NO HANDWASH SIGNAGE AT FRONT AND REAR BAR HANDSINKS. INSTRUCTED TO PROVIDE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.12// NOTED CUTTING BOARDS AT KITCHEN PREP COOLER WITH STAINS AND DEEP CUTS. INSTRUCTED TO DEEP CLEAN AND RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE BY SANDING AND RESEALING OR REPLACE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C)// NOTED ENCRUSTED GREASE AND FOOD DEBRIS ON THE BOTTOM COMPARTMENT OF THE AIR FRYER. INSTRUCTED TO DEEP CLEAN, SANITIZE AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • 5-501.115// NOTED WOOD, CONSTRUCTION MATERIALS ON THE GROUND OF THE ENCLOSED AREA AND A PILE OF BRANCHES AND LEAVES ON THE GROUND NEAR BUSINESS/RESIDENTAL REAR EXIT. INSTRUCTED TO MAINTAIN ALL AREAS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13// NOTED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.
  3. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO HANDWASH SIGNAGE AT FRONT AND REAR BAR HANDSINKS. INSTRUCTED TO PROVIDE.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED BASEMENT ICE MACHINE WITH A BUILD-UP OF BLACK, BROWN, AND PINK SUBSTANCE ON TOP INTERIOR SURFACES AND INTERIOR SHEILD DRIPPING ONTO ICE CUBES STORED BELOW THE ICE BIN.ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO REMOVE ICE, DEEP CLEAN, SANITIZE, AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED CUTTING BOARDS AT KITCHEN PREP COOLER WITH STAINS AND DEEP CUTS. INSTRUCTED TO DEEP CLEAN AND RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE BY SANDING AND RESEALING OR REPLACE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED ENCRUSTED GREASE AND FOOD DEBRIS ON THE BOTTOM COMPARTMENT OF THE AIR FRYER. INSTRUCTED TO DEEP CLEAN, SANITIZE AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • NOTED WOOD, CONSTRUCTION MATERIALS ON THE GROUND OF THE ENCLOSED AREA AND A PILE OF BRANCHES AND LEAVES ON THE GROUND NEAR BUSINESS/RESIDENTAL REAR EXIT. INSTRUCTED TO MAINTAIN ALL AREAS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NOTED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.
  4. Non-Inspection

    0 infractions

  5. License Re-Inspection

    0 infractions

  6. License Re-Inspection

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13--OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. MUST PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.
  7. License

    13 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE VERIFICATION FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO SOAP AT HAND WASHING SINKS AT ALL BAR AREAS. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT HAND WASHING SINKS AT ALL BAR AREAS. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE GARBAGE CAN NEAR ALL HAND WASHING SINKS THROUGHOUT FACILITY(KITCHEN AND BARS)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE EMPLOYEE HAND WASHING SIGNAGE AT HAND WASHING SINKS(BARS AND KITCHEN PREP).
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED NO CHEMICAL SANITIZER ON SITE TO SANITIZE EQUIPMENT AND UTENSILS. MUST PROVIDE ON SITE AT ALL TIMES. PRIORITY VIOLATION. 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER ON SITE. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO PEST CONTROL LOG BOOK ON SITE. MUST PROVIDE PEST CONTROL SERVICES FROM A LICENSED EXTERMINATOR AT LEAST TWICE A YEAR. SERVICE REPORTS AND IDPH PEST CONTROL LICENSE NUMBER MUST BE KEPT ON FILE FOR AT LEAST 12 MONTHS. PRIORITY FOUNDATION VIOLATION. 7-38-020(c).
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST INSTALL A DURABLE SPLASH GUARD AT HAND WASHING SINK IN KITCHEN LOCATED DIRECTLY NEXT TO 3-COMPARTMENT SINK DRYING AREA FOR EQUIPMENT AND UTENSILS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHEMICAL TEST KIT ON SITE. MUST PROVIDE AT ALL TIMES TO ACCURATELY MEASURE THE CONCENTRATION OF SANITIZING SOLUTION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO VISIBLE BACKFLOW PREVENTER DEVICE ON MOP SINK FAUCET HEAD. MUST INSTALL.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED NO COMMERCIAL DUMPSTER ON PREMISES. All licensed RETAIL FOOD ESTABLISHMENTS and establishments with a liquor license shall have at least one commercial dumpster with commercial REFUSE removal. PRIORITY FOUNDATION VIOLATION. 7-38-020(b).
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. MUST PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.
  8. License

    0 infractions

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