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ACADIA RESTAURANT

1639 S WABASH AVE, CHICAGO, IL 60616 · Restaurant

Inspection summary

ACADIA RESTAURANT has been inspected 16 times by Chicago Department of Public Health since November 15, 2011. The most recent inspection, on November 15, 2021, found no infractions.

7 of 16 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Food temperature control.

The last 2 inspections in a row found no infractions. Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 3 separate inspections, most recently on May 31, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 2 times across 2 separate inspections, most recently on September 6, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 2 times on May 31, 2019. For example: PROPER COLD HOLDING TEMPERATURES

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on October 25, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 9 times across 6 separate inspections, most recently on September 26, 2019. For example: ALLERGEN TRAINING AS REQUIRED

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.

16 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Suspected Food Poisoning Re-inspection

    2 infractions

    • 58. ALLERGEN TRAINING AS REQUIRED
      • SEE VIO #60
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM MAY 31, 2019 AS REQUIRED; MUST CORRECT. #58 THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED TO MEET REQUIREMENT. PRIORITY FOUNDATION VIOLATION 7-42-090 ISSUED.
  4. Suspected Food Poisoning

    5 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE. FOUND NO CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE ON PREMISES AS REQUIRED; MUST PROVIDE AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012 ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010 ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY POSTED NOR A DISCLOSURE AND REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED OR SERVED UNDERCOOKED OR RAW (BEEF, OYSTERS). INSTRUCTED TO POST A CONSUMER ADVISORY AND ADD A DISCLOSURE AND REMINDER ON THE MENU FOR ALL FOOD ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 7-38-005 ISSUED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • SEE VIOLATION #60.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM MAY 31, 2019 AS REQUIRED; MUST CORRECT. #58 THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED TO MEET REQUIREMENT. PRIORITY FOUNDATION VIOLATION 7-42-090 ISSUED.
  5. Complaint

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES (DISPOSABLE MOP HEAD, DISPOSABLE LATEX GLOVES, DISPOSABLE FACE MASK, ADEQUATE SANITIZER *MUST ELIMINATE NOROVIRUS*) ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGNS LOCATED AT THE HAND WASHING SINKS IN THE FOOD PREP AREA AND IN THE TOILET ROOMS. INSTRUCTED TO PROVIDE.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A:2,&B) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN HEARTS, SALMON) AT IMPROPER COLD HOLDING TEMPERATURES LOCATED INSIDE OF A COLD HOLDING UNIT; 1 1/2 LBS OF CHICKEN HEARTS AT 62F, 2 LBS OF RW SALMON AT 55F AND 1 LB OF SCALLOP SAUCE AT 55F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND TO ALWAYS MAINTAIN ALL TCS FOODS AT 41F OR BELOW AT ALL TIMES. TOTAL OF FOODS DISCARDED $200. MANAGER DISCARDED SAID ITEMS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 OBSERVED NO CONSUMER ADVISORY POSTED NOR A DISCLOSURE AND REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED OR SERVED UNDERCOOKED OR RAW (BEEF, OYSTERS). INSTRUCTED TO POST A CONSUMER ADVISORY AND ADD A DISCLOSURE AND REMINDER ON THE MENU FOR ALL FOOD ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 OBSERVED A COLD HOLDING UNIT WITH TCS FOODS INSIDE (CHICKEN HEARTS) AT A IMPROPER COLD HOLDING TEMPERATURE OF 57F DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN ALL REFRIGERATION UNITS AT 41F OR BELOW AT ALL TIMES. SAID UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. PRIORITY VIOLATION 7-38-005.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • 4-904.11 OBSERVED GLASSWARE PRE-SET ON CUSTOMER DINING TABLES AND NOT INVERTED TO PROTECT FROM ANY POSSIBLE CONTAMINATION. INSTRUCTED TO PROTECT ALL GLASSWARE FROM POSSIBLE CONTAMINATION.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT THE REQUIRED ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED TO MEET REQUIREMENT.
  6. Complaint

    0 infractions

  7. Complaint

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER THE DISH MACHINE AND IN CORNERS OF FRONT BAR AREA IN NEED OF CLEANING. CORRECT AND MAINTAIN. HOOD VENTILATION UNITS IN NEED OF CLEANING TO REMOVE GREASE AND DUST BUILD UP. CORRECT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • AIR VENTS AND CEILING TILES THROUGHOUT PREP AREA IN NEED OF DETAIL CLEANING TO REMOVE ALL DUST BUILD UP. MUST CORRECT AND MAINTAIN.
  8. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CURRENT CITY OF CHICAGO FOOD MANAGER CERTIFICATE POSTED ON PREMISES. MUST PROVIDE. SERIOUS VIOLATION 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL BULK CONTAINERS STORED UNDER SHELVING AT REAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE MISSING COVING AT FLOOR UNDER DISH MACHINE IN KITCHEN AND REMOVE STANDING WATER UNDER SHELVING AND ALONG WALLS OF WALK-IN COOLER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN VENT ABOVE DISH WASHING AREA AND CONVECTION OVEN OF HEAVY DUST BUILD-UP. MAINTAIN AT ALL TIMES.
  9. Canvass

    0 infractions

  10. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • SPRAY BOTTLE ON KITCHEN COUNTER NOT LABELED, INSTRUCTED TO LABEL
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • DISH SOAP IMPROPERLY STORED ABOVE FOOD CONTAINERS, INSTRUCTED TO STORE AWAY FROM FOOD STORAGE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • PERSONAL ITEM STORED ON FOOD SHELVES (PET FISH). INSTRUCTED TO STORE AWAY FROM FOOD PREP AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINTS, INSTRUCTED TO WEAR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLERS REQUIRMENTS NOT MET.
  11. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN VENT ABOVE THE CONVECTION OVEN TO REMOVE DUST OBSERVED.
  12. Canvass

    1 infraction

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NEED TO CLEAN LIGHT SHIELDS IN REAR KITCHEN/DISH AREA.
  13. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING POTENTIALLY HAZARDOUS FOOD. (HANDLES BEEF, CHICKEN,ETC.) ALSO, NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED. CITATION ISSUED.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED FOODHANDLERS NOT WEARING HAIR RESTRAINTS.
  14. License-Task Force

    0 infractions

  15. License-Task Force

    0 infractions

  16. Pre-License Consultation

    0 infractions

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