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BEAUMONT'S CHICAGO

2020 N HALSTED ST, CHICAGO, IL 60614 · Restaurant

Inspection summary

BEAUMONT'S CHICAGO has been inspected 5 times by Chicago Department of Public Health since May 1, 2026. The most recent inspection, on August 27, 2026, recorded 1 infraction.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 15 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 August 27, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 on August 19, 2026. For example: PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

  • 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 on August 19, 2026. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 August 19, 2026. For example: REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

  • 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 August 19, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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.

5 inspections

  1. Suspected Food Poisoning Re-inspection

    1 infraction

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • : 3-307.11---- NOTED DRY FOODS AND FOOD CONTACT ITEMS BEING STORED DIRECTLY UNDER WATER LINES THROUGHOUT THE BASEMENT. INSTRUCTED TO RELOCATE ITEMS OR COMPLETELY ENCASE THE WATER LINES.
  2. Suspected Food Poisoning

    14 infractions

    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • NOTED AN EMPLOYEES OPEN BEVERAGE BEHIND THE BAR NOT COVERED/SEALED. MUST PROVIDE PROPER CONTAINED BEVERAGES FOR EMPLOYEES IN FOOD/PREP AREAS.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED SEVERAL HAND WASHING SINKS THROUGHOUT WITHOUT HAND WASHING SIGNAGE. MUST PROVIDE FOR ALL HAND WASHING SINKS.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED SEVERAL HAND WASHING SINKS THROUGHOUT BOTH BARS, SERVER STATIONS AND COOKS LINE NOT ACCESSIBLE FOR USE. SOME SINKS BEING USED AS DUMP SINKS WITH PLASTIC STRAINERS INSIDE THE SINKS AND THE COOKS LINE SINK BLOCKED BY METAL CONTAINERS OF SPICES. REVIEWED THAT HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY AND MUST BE ACCESSIBLE AT ALL TIMES FOR USE. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • NOTED NONE OF THE MAINTAINED SHELLSTOCK TAGS HELD FOR 90 DAYS WERE DATED WITH THE DATE RECORDED ON THE TAG WHEN THE LAST SHELLSTOCK WAS SOLD. CHEF STATES FROM THIS DATE FORWARD ALL SHELLSTOCK TAGS WILL HAVE RECORDED ON THE TAGS THE DATE OF THE LAST SHELLSTOCK SOLD FROM THAT CONTAINER. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NOTED TWO CHEMICAL DISH WASHING MACHINES NOT PROPERLY SANITIZING/DISPENSING SANITIZER. ONE MACHINE WITH AN EMPTY SANITIZER CONTAINER AND ANOTHER DISPENSING SOAP WHERE A SANITIZER SHOULD BE DISPENING. NO GLASSWARE BEING WASHED AT THIS TIME. MANAGEMENT CORRECTED DURING THE INSPECTION. PRIORITY VIOLATION.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED AN INCOMPLETE CONSUMER ADVISORY ON THE PRINTED AND VIRTUAL MENU. ANIMAL ORIGIN FOODS SUCH AS STEAK TARTARE AND OYSTERS ARE NOT DISCLOSED OR REMINDED. ONLY THE ADVISORY NOTED ON THE MENU. INSTRUCTED TO DISCLOSE AND REMIND CONSUMERS OF SUCH ITEMS. PRIORITY FOUNDATION VIOLATION.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • NOTED SOME BULK FOOD CONTAINERS NOT PROPERLY LABELED WITH THE PRODUCT COMMON NAME. MUST PROVIDE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NOTED DRY FOODS AND FOOD CONTACT ITEMS BEING STORED DIRECTLY UNDER WATER LINES THROUGHOUT THE BASEMENT. INSTRUCTED TO RELOCATE ITEMS OR COMPLETELY ENCASE THE WATER LINES.----OBSERVED SEVERAL HAND WASHING SINKS THROUGHOUT THE FACILITY IN NEED OF SPLASH GUARDS TO PREVENT CROSS CONTAMINATION ON STORED CLEAN DISHWARES. INSTRUCTED TO INSTALL.-----OBSERVED CLEAN UTENSILS HANGING DIRECTLY ABOVE THE DIRTY WASH COMPARTMENT OF THE DISH ROOM THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE/RELOCATE ALL CLEAN UTENSILS.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED ICE SCOOPS AT THE BAR IMPROPERLY STORED WITH THE HANDLES INSIDE THE ICE. INSTRUCTED TO INVERT HANDLES IF BEING STORED IN THE ICE.-----ALSO A KNIFE AT THE BAR IMPROPERLY STORED BETWEEN EQUIPMENT. INSTRUCTED TO PROVIDE A PROPER WASHABLE KNIFE HOLDER.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS THROUGHOUT ALL STORAGE AREAS MUST BE ELEVATED FROM THE FLOORS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED A POROUS STONE PESTLE AND MORTAR ON PREP SHELVING IN THE BASEMENT PREP AREA WITH OTHER UTENSILS. POROUS STONE FOOD CONTACT EQUIPMENT IS UNABLE TO BE PROPERLY WASHED, RINSED AND SANITIZED. INSTRUCTED TO REMOVE FROM THE PREMISES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE FACILITY. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING AT ALL TIMES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED PEELING PLASTIC ON THE METAL SHELVING IN THE BASEMENT PREP AREA. INSTRUCTED TO REMOVE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED A DIRTY FLOOR DRAIN UNDER THE DISH ROOM SCRAPPER SINK. INSTRUCTED TO CLEAN AND MAINTAIN.
  3. Non-Inspection

    0 infractions

  4. License

    0 infractions

  5. License

    0 infractions

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