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ARLO CHICAGO

168 N MICHIGAN AVE, CHICAGO, IL 60601 · Restaurant

Inspection summary

ARLO CHICAGO has been inspected 6 times by Chicago Department of Public Health since March 28, 2024. The most recent inspection, on May 28, 2026, recorded 3 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 4 times across 2 separate inspections, most recently on May 19, 2026. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 2 times on May 19, 2026. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 May 19, 2026. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 once on May 19, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 May 19, 2026. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

6 inspections

  1. Canvass Re-Inspection

    3 infractions

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-903.11 (A;B;D) Inspector Comments: MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES AND IN FRONT PREP AREA SHELVING UNITS
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.13 : MUST GROUT FLOORS IN FRONT & REAR PREP AREAS,DISH WASHING AREA TO BE IN GOOD REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13 Inspector Comments: MUST CLEAN FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREP,DISH WASHING AND BAR AREAS.
  2. Canvass

    14 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PIC DOESN'T HAVE A FOOD MANAGERS CERTIFICATE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (SALMON,HAM,CHICKEN,CUT MELONS,ETC)MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN AT HAND SINK IN BAR AREA MUST PROVIDE AND MAINTAIN.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST ADJUST FAUCET TO STAY ON LONGER AT HAND SINK IN WOMEN'S STAFF TOILET ROOM.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED LOW TEMPERATURE DISH MACHINE BEING USED AND SANITIZING AT 0.0PPM'S IN BAR AREA. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT.ONCE REPAIRED EMAIL:[email protected](COS)(PRIORITY 7-38-025)(CITATION ISSUED)
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER FOR MILK REFRIGERATOR IN BAR AREA MUST PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE WITH COMMON NAME (SQUEEZE BOTTLES,ETC)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF APPX. 50 OR MORE LIVE SMALL FLIES ON CEILING IN REAR PREP AND DISH WASHING AREA,IN BAR AREA ON OVERHEAD SHELVING UNITS LEDGE.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 5/19/26.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION FROM COUNTER TOPS WHEN NOT IN USE.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES AND IN FRONT PREP AREA SHELVING UNITS .
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE WORN CUTTING BOARDS TO BE IN GOOD REPAIR.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM WALK IN COOLER FAN GUARD COVER AND BEER WALK IN COOLER SHELVING UNITS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST GROUT FLOORS IN FRONT & REAR PREP AREAS,DISH WASHING AREA TO BE IN GOOD REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREP,DISH WASHING AND BAR AREAS AND FLOOR DRAINS.
  3. Canvass

    2 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (EGGS, SAUSAGES, HAM) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. INSTRUCTED TO STORE ALL WET WIPING CLOTHS IN PROPER SANITIZING SOLUTION WHEN NOT IN USE.
  4. License

    0 infractions

  5. License

    0 infractions

  6. License

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD BEING USED AS A SHELF LINER IN THE BEVERAGE WALK-IN COOLER. INSTRUCTED TO REMOVE CARDBOARD SO SURFACE IS SMOOTH, EVEN AND EASILY CLEANABLE.

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