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BELLAS RESTAURANT

3911 W CHICAGO AVE, CHICAGO, IL 60651 · Restaurant

Inspection summary

BELLAS RESTAURANT has been inspected 4 times by Chicago Department of Public Health since June 28, 2024. The most recent inspection, on March 12, 2026, recorded 8 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing 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.

  • 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 3 separate inspections, most recently on March 12, 2026. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 March 12, 2026. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 February 19, 2025. 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 March 12, 2026. For example: PROPER COLD HOLDING TEMPERATURES

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 10 times across 4 separate inspections, most recently on March 12, 2026. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

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.

4 inspections

  1. Canvass

    8 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE IN UNISEX WASHROOM.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) HELD INSIDE OF THE 1-DOOR KITCHEN STAND-UP COOLER.OBSERVED 1 CONTAINER OF COOKED PINTO BEANS FROM PREVIOUS DAY WITH INTERNAL TEMPERATURES RANGING FROM 44.4F-48.8F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 15#'S OF FOOD WORTH $50.00. INSTRUCTED MANAGEMENT TO MONITOR AND MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.PRIORITY VIOLATION 7-38-005, CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW WOOD SHELVES IN THE REAR STORAGE AREA. MANAGEMENT INSTRUCTED TO PAINT OR SEAL THE SHELVES AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED INADEQUATE HOT RUNNING WATER PROVIDED AT THE 3-COMPARTMENT SINK; TEMPERATURE AT 85.5 F AT THIS TIME OF INSPECTION. INSTRUCTED MANAGEMENT TO PROVIDE ADEQUATE HOT RUNNING WATER ABOVE 110F AT THE 3-COMPARTMENT SINK AND MAINTAIN AT ALL TIMES.MANAGEMENT IMMEDIATELY NOTIFIED PLUMBING REPAIR SERVICE. PRIORITY VIOLATION 7-38-025, CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE EMPLOYEE UNISEX WASHROOM. MUST PROVIDE AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO SELF-CLOSING DOOR DEVICE ON THE UNISEX WASHROOM DOOR.INSTRUCTED TO INSTALL A SELF-CLOSING DOOR DEVICE ON SAID WASHROOM DOOR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REMOVE PEELING PAINT ON THE WALL NEXT TO THE KITCHEN PREP TABLE AND REPAIR SO THE WALL IS SMOOTH, EASILY CLEANABLE AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED A FOOD HANDLING EMPLOYEE WITH EXPIRED FOOD HANDLER CERTIFICATE. INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN.
  2. Canvass Re-Inspection

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 OBSERVED NO LABEL ON FOOD STORAGE CONTAINER CONTAINING RICE. INSTRUCTED TO LABEL.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 3-304.14 OBSERVED IMPROPER STORAGE OF WIPING CLOTHS IN THE FOOD PREPARATION AREA. INSTRUCTED TO STORE WIPES PROPERLY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.16 OBSERVED IMPROPER STORAGE OF MOP IN THE EMPLOYEE WASHROOM. INSTRUCTED TO STORE MOP PROPERLY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 OBSERVED DIRTY/STAINED CEILING TILES IN THE FOOD PREPARATION AREA. INSTRUCTED TO CLEAN/REPLACE AND MAINTAIN.
  3. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED IMPROPER TEMPERATURE OF HANDWASHING SINK IN THE FOOD PREPARATION AREA AT 80.1F, EMPLOYEE WASHROOM HANDWASHING SINK AT 79.9F, THREE COMPARTMENT SINK AT 78.6 AND PUBLIC AREA WASHROOM SINGLE WASH BOWL SINK AT 85.0F. INSTRUCTED THAT ALL SINKS MUST BE MAINTAINED AT A TEMPERATURE OF AT LEAST 100.0F. PLUMBER ARRIVED ON SITE REGARDING THE WATER ISSUE. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED. PLUMBER ARRIVED ON SITE ATTEMPTING TO CORRECT WATER ISSUE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED NO LABEL ON FOOD STORAGE CONTAINER CONTAINING RICE. INSTRUCTED TO LABEL.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED IMPROPER STORAGE OF WIPING CLOTHS IN THE FOOD PREPARATION AREA. INSTRUCTED TO STORE WIPES PROPERLY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED IMPROPER STORAGE OF MOP IN THE EMPLOYEE WASHROOM. INSTRUCTED TO STORE MOP PROPERLY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRTY/STAINED CEILING TILES IN THE FOOD PREPARATION AREA. INSTRUCTED TO CLEAN/REPLACE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN AWARENESS TRAINING CERTIFICATES POSTED FOR CERTIFIED FOOD MANAGERS ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO POST.
  4. License

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES OF VERIFIABLE HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO KIT AND PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN KIT CONTAINING ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED MINOR LEAK AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE INSIDE OF EMPLOYEE'S TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REPLAVE WATER STAINED CEILINGS INSIDE THE EMPLOYEE'SWASHROOM AND PARTS OF PREP AREA. INSTRUCTED TO REPLACE AND MAINTAIN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

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