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BAZAAR MEAT/CAFE BY THE RIVER/ BAR MAR

120 N WACKER DR, CHICAGO, IL 60606 · Restaurant

Inspection summary

BAZAAR MEAT/CAFE BY THE RIVER/ BAR MAR has been inspected 8 times by Chicago Department of Public Health since May 20, 2021. The most recent inspection, on March 31, 2025, recorded 4 infractions.

2 of 8 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 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 8 times across 5 separate inspections, most recently on March 31, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 times across 2 separate inspections, most recently on March 31, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 across 2 separate inspections, most recently on March 31, 2025. 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 2 times across 2 separate inspections, most recently on March 31, 2025. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 2 times across 2 separate inspections, most recently on June 15, 2023. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

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

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • No hand soap provided at front oyster/raw fish prep station. Instructed to provide. Priority foundation violation 7-38-030(c).
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • Prep cooler thermometer placed at rear of cooler, Instructed to place in front at warmest part.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • Fly traps mounted above food prep areas at 2nd floor kitchen, instructed to keep away from above food production areas.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • Brooms stored next to clean utensils rack at dish washing area, instructed to keep away.
  2. Canvass

    3 infractions

    • 40. PERSONAL CLEANLINESS
      • Food handler with a long beard not wearing beard restraints, instructed to wear.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • multi-use utensils not air dried after washing ( deli cups ) instructed to air dry all multi-use utensils.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Hand sink missing a splash guard next to clean dishes rack at juicing station at LL prep area, instructed to install.
  3. Complaint Re-Inspection

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11 OBSERVED BLACK TAPE ON THE VENT LOCATED ON THE CEILING IN THE PREP CAFE AREA. INSTRUCTED TO REMOVE AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 OBSERVED A SLOW-DRAINING HAND SINK LOCATED IN THE UPSTAIRS SALAD BAR AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
  4. Complaint

    5 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED ICE MACHINE LOCATED IN UPSTAIRS BAR MAR KITCHEN AND DOWNSTAIRS CAFE BY RIVER KITCHEN WITH A BUILD-UP OF BLACK SLIME SUBSTANCE, DRIPPING ONTO ICE CUBES STORED AT BELOW ICE BIN. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED
    • 40. PERSONAL CLEANLINESS
      • OBSERVED SEVERAL EMPLOYEES IN THE FOOD PREP AREA WITH NO HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES IN THE FOOD PREP AREA AND HANDLING FOOD.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BLACK TAPE ON THE VENT LOCATED ON THE CEILING IN THE PREP CAFE AREA. INSTRUCTED TO REMOVE AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS ON ALL FLOORS. MUST REMOVE AND PROVIDE SHELVING 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A SLOW-DRAINING HAND SINK LOCATED IN THE UPSTAIRS SALAD BAR AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
  5. Complaint Re-Inspection

    0 infractions

  6. Canvass

    0 infractions

  7. Complaint

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. FOUND NO SIGNED ACKNOWLEDGEMENT WITH EMPLOYEES FOR EMPLOYEE HEALTH POLICY. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. MANAGER MAKES COPIES OF SAMPLE EMPLOYEE HEALTH POLICY AND RETRIEVES SIGNATURES OF EMPLOYEES AT TIME OF INSPECTION. PRIORITY FOUNDATION. 7.38.010. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND HANDWASHING SINK WATER TEMPERATURE AT 60F LOCATED AT THE "RAW BAR" FOOD PREPARATION AREA. INSTRUCTED MANAGER TO PROVIDE A MINNIMUM HOT WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION. 7-38-030 (C). CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HANDWASHING SINK IN FOOD PREPARATION BUTCHER ROOM LOCATED ON LL. FOUND FOOD PREPARATION SINK IN USE AT TIME OF INSPECTION. INSTRUCTED MANAGER TO INSTALL HANDWASHING SINK TO ALLOW CONVENIENT USE BY EMPLOYEES IN ALL FOOD PREPARATION, FOOD DISPENSING, AND WAREWASHING AREAS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING CLEANSER AT HANDWASHING SINK LOCATED ON 1ST FLOOR HOTLINE. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HAND CLEANING LIQUID AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-030-(C). CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND HANDWASHING SINK WATER TEMPERATURE AT 138F LOCATED AT SOUTH HANDWASHING SINK. FOUND NO RUNNING WATER WHEN COLD WATER KNOB IS PUSHED ON. INSTRUCTED MANAGER TO PROVIDE A MAX WATER TEMPERATURE OF 120 F. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • FOUND MUSSELS STORED IN REACH IN COOLER OF 2ND FLOOR HALLWAY WITHOUT SHELLSTOCK TAG. SHELLSTOCK TAG MUST REMAIN ATTACHED TO THE CONTAINER IN WHICH THE SHELLSTOCK ARE RECEIVED UNTIL THE CONTAINER IS EMPTY. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • FOUND ICE MACHINE LOCATED ON LL FILLED WITH A YELLOW AND PINK UNKNOWN SUBSTANCE, ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN. EQUIPMENT FOOD-CONTACT SURFACES AND UTENSILS SHALL BE CLEAN TO SIGHT AND TOUCH. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND CHICKEN(3 LBS AT $30)IN LL FOOD PREP COOLER AT 48 F. FOUND FISH LOCATED IN COOLER ON 1ST FLOOR AT 51 F ( 3LBS AT $50). INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS . INSTRUCTED TO MAINTAIN A MINNIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • FOUND NO DISCARD DATES ON ANY READY TO EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (CHICKEN, BEEF) LOCATED IN LL PREP AND WALK IN COOLER. INSTRUCTED MANAGER TO PROVIDE DISCARD DATES FOR ALL READY TO EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOODS. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND A VARIETY OF RAW FISH AND STEAK ON MENU. FOUND NO WRITTEN DISCLOSURE ON 1ST FLOOR OR SECOND FLOOR MENU. INSTRUCTED FACILITY TO PROVIDE FOOTNOTE, DISCLOSURE ( WRITTEN DISCLOSURE AND DISCLOSURE BY ASTERISK) AND REMINDER FOR MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION VIOLATION..7-38-005.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOUND CARROTS, AND ONIONS STORED ON DRYING RACK OF CLEAN DISHES. FOUND CLEAN DISHES DRIPPING ON FRESH PRODUCE. INSTRUCTED MANAGER TO REMOVE PRODUCE TO PREVENT MISCELLANEOUS SOURCES OF CONTAMINATION.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • FOUND ICE SCOOP STORED IN ICE WITH HANDLE TOUCHING ICE. INSTRUCTED MANAGER TO REMOVE ICE SCOOP. DURING PAUSES IN FOOD PREPARATION OR DISPENSING, FOOD PREPARATION AND DISPENSING UTENSILS SHALL BE STORED IN A CLEAN, PROTECTED LOCATION
  8. License

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MISSING HANDS WASHING SIGNS AT HAND WASH SINKS, INSTRUCTED TO PROVIDE.

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