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BEATRIX

834-842 W FULTON MARKET, CHICAGO, IL 60607 · Restaurant

Inspection summary

BEATRIX has been inspected 10 times by Chicago Department of Public Health since April 27, 2017. The most recent inspection, on May 7, 2026, recorded 4 infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food source, labelling and allergens.

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.

  • 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 3 times across 3 separate inspections, most recently on May 7, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 3 times across 2 separate inspections, most recently on April 26, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 March 27, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 7, 2026. 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 April 26, 2023. 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.

10 inspections

  1. Canvass

    4 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MISSING THERMOMETERS FOR PREP COOLERS AT SAUTE PREP LINE AND PANTRY PREP LINE. INSTD TO PROVIDE THERMOMETERS FOR COOELRS AND MAINTAIN
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARDS AT SAUTE PREP LINE AND PANTRY PREP LINE WITH EXCESSIVE CHIPPED SURFACES ON PERIMETER OF BOARDS. INSTD TO REPLACE CUTTING BOARDS AND MAINTAIN
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • EXCESSIVE BLACK SUBSTANCE ON CAULKING AT TOP BASE OF 3-COMPARTMENT SINK AND WALL. INSTD TO REMOVE BLACK SUBSTANCE/REPLACE CAULKING AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 3-COMPARTMENT SINK FAUCET LEAKING. SPRAYER AT WAREWASHING UNIT WRAPPED IN PLASTIC AND LEAKING. INSTD TO REPAIR AND MAINTAIN
  2. Short Form Complaint

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.12 OBSERVED HEAVILY SCORED AND DISCLORED CUTTING BOARDS BEING USED IN THE SANDWICH PREP AREA. MANAGEMENT INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11 OBSERVED THE LEFT DOOR OF THE 3-DOOR PREP COOLER AT THE GRILL AND SAUTE STATION WITH A TORN DOOR GASKET INSIDE OF THE DOOR. MANAGEMENT INSTRUCTED TO REPLACE THE TORN DOOR GASKET SO THAT THE PREP COOLER DOOR CLOSES PROPERLY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 CLEAN THE FOOD DEBRIS AND SPLATTER FROM THE CEILING TILES IN THE FOOD PREP AREA.
  3. Canvass

    5 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED MOLD-LIKE GROWTH ON INTERIOR CONTACT SURFACES OF THE ICE MACHINES. MANAGEMENT INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR CONTACT SURFACES OF BOTH ICE MACHINES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED HEAVILY SCORED AND DISCLORED CUTTING BOARDS BEING USED IN THE SANDWICH PREP AREA. MANAGEMENT INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE LEFT DOOR OF THE 3-DOOR PREP COOLER AT THE GRILL AND SAUTE STATION WITH A TORN DOOR GASKET INSIDE OF THE DOOR. MANAGEMENT INSTRUCTED TO REPLACE THE TORN DOOR GASKET SO THAT THE PREP COOLER DOOR CLOSES PROPERLY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE FOOD DEBRIS AND SPLATTER FROM THE CEILING TILES IN THE FOOD PREP AREA.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • OBSERVED NO INSPECTION REPORT SUMMARY POSTED IN THE PUBLIC VIEW. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN THE PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B). CITATION ISSUED.
  4. Canvass

    1 infraction

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • NOTED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR AND SUGAR). I INSTRUCTED THE PERSON IN CHARGE OF ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS THAT MUST BE LABELED WITH THE CONTENTS' NAMES.
  5. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED IMPROPER WATER TEMPERATURE AT 78F AT THE HANDWASHING SINK IN THE MARKETPLACE BUFFET AREA; IMPROPER WATER TEMPERATURE AT THE HANDWASHING SINKS IN THE PREP AREAS NEXT TO THE COOKS LINE AND SANDWICH PREP AT 83-94F, AND WATER TEMPERATURE AT 85F AT THE DISH AREA HANDWASHING SINK. THE MINIMUM WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT 100F-120F. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. THE PLUMBER ARRIVED ON SITE TO FIX THE WATER TEMPERATURE AT THE HAND SINKS; ALL SINKS ARE NOW 100F.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED A PEST CONTROL LIGHT DEVICE INSTALLED ON THE WALL DIRECTLY ABOVE WALL-MOUNTED FOOD MIXERS. INSTRUCTED MANAGEMENT THAT PEST CONTROL LIGHTS SHALL NOT BE INSTALLED OVER FOOD CONTACT SURFACES. MUST RELOCATED MIXERS OR LIGHT DEVICES AND MAINTAINED THEM.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD BEING USED AS A SHELF LINER IN THE REAR DRY STORAGE AREA. MUST REMOVE CARDBOARD AND PROVIDE SHELVING FOR FOOD, NON-ABSORBENT AND EASILY CLEANABLE.
  6. Canvass

    4 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. INSTRUCTED TO HAVE A PERSON IN CHARGE ON SITE AT ALL TIMES WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED EMPLOYEE TOUCHING REGISTER THEN IMMEDIATELY WENT TO PREPARE COFFEE WITHOUT WASHING HANDS. MUST WASH HANDS BEFORE ENGAGING IN FOOD PREP. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO SOAP AT HAND WASHING SINK LOCATED AT BARISTA STATION. INSTRUCTED TO PROVIDE SOAP AT HAND WASHING SINK AT ALL TIMES TO PROPERLY WASH HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED IMPROPER WATER TEMPERATURE AT 89.1F AT HAND WASHING SINK IN REAR COFFEE PREP AREA. IMPROPER WATER TEMPERATURE AT HAND SINKS IN GUESTS WOMEN'S BATHROOM AT 86.3F AND 97.7F. WATER TEMPERATURE AT HAND SINK IN FAMILY BATHROOM FOUND AT 88.5F AND WATER TEMPERATURE AT HAND SINK AT PASTRY PREP AREA AT 87.9F. MINIMUM WATER TEMPERATURE AT HAND WASHING SINK MUST BE AT 100.0F OR ABOVE THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. PLUMBER ARRIVED ON SITE TO FIX TEMPERATURE OF WATER AT HAND SINKS.
  7. Canvass

    2 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED LARGE CONTAINERS OF FLOUR, RICE, BROWN SUGAR NOT PROPERLY LABELED WITH THE COMMON NAME. INSTRUCTED THAT WHEN OUT OF THE ORIGINAL CONTAINER, FOODS MUST BE LABELED WITH THE COMMON NAME.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BLACK MILK CRATES USED TO STORE FOOD ITEMS THROUGHOUT THE FACILITY. INSTRUCTED TO REMOVE AND PROVIDE FOOD GRADE MATERIALS.
  8. Canvass

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4.501.12 MUST REPLACE ALL WHITE CUTTING BOARDS IN REAR PREP AREAS, DUE TO DARK GROOVES AND STAINS PRESENT ON CUTTING BOARDS. INSTRUCTED TO MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4.602.13 MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM LOWER SHELVES ON PREP TABLES AND STORAGE COMPARTMENTS, IN THE REAR PREP, BAR, AND BARISTA AREAS. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6.201.11 MUST DETAIL; CLEAN FLOORS UNDER HEAVY EQUIPMENT THROUGHOUT THE REAR PREP AREA. INSTRUCTED TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6.303.11 MUST REPLACE BURNED OUT LIGHT HANGING OVER BARISTA AREA. INSTRUCTED TO MAINTAIN.
  9. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR OR REPLACE CUTTING BOARDS THROUGHOUT PREP AREA, DARK SPOTS AND GROOVES ARE PRESENT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELDS UNDER HOOD.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM FLOOR DRAINS THROUGHOUT PREP AREA. ALSO, CLEAN EXCESSIVE DEBRIS FROM FLOOR IN SMALL PREP AREA BEHIND BARISTA PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN GREASE AND DUST ACCUMULATION FROM KITCHEN HOOD FILTERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR NON-WORKING HAND SINK IN SMALL PREP AREA BEHIND THE BARISTA PREP AREA, ADDITIONAL HAND SINKS NEAR BY.
  10. License

    0 infractions

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