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BELMONT FUSION

5319-5321 W BELMONT AVE, CHICAGO, IL 60641 · Restaurant

Inspection summary

BELMONT FUSION has been inspected 4 times by Chicago Department of Public Health since November 12, 2024. The most recent inspection, on August 7, 2025, recorded 3 infractions.

1 of 4 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: Protecting food from contamination 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.

  • 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 once on July 31, 2025. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 July 31, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 5 times across 3 separate inspections, most recently on August 7, 2025. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on August 7, 2025. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 31, 2025. For example: PREVIOUS CORE VIOLATION CORRECTED

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 Re-Inspection

    3 infractions

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED TRASH RECEPTACLE INSIDE UNISEX EMPLOYEE TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED 3 BURNT OUT LIGHTBULS IN HOOD OVER COOK LINE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED 1 EMPLOYEE WITHOUT FOOD HANDLER TRAINING. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  2. Canvass

    6 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED MENU CONTAINING ITEMS SERVED RAW OR UNDERCOOKED, SUCH AS RUNNY EGGS, WITHOUT CONSUMER ADVISORY. INSTRUCTED TO ADD REMINDER, DISCLAIMER, AND FOOTNOTE ON ALL VERSIONS OF MENU FOR ALL ITEMS THAT ARE SERVED RAW OR UNDERCOOKED. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETERS INSIDE PREP COOLERS IN FRONT COUNTER. INSTRUCTED TO PROVIDE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED TRASH RECEPTACLE INSIDE UNISEX EMPLOYEE TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED 3 BURNT OUT LIGHTBULS IN HOOD OVER COOK LINE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED 1 EMPLOYEE WITHOUT FOOD HANDLER TRAINING. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED THE FOLLOWING CORE VIOLATION NOT CORRECTED FROM REPORT #2607273 DATED 11/12/2024: #58 "OBSERVED CERTIFIED FOOD SERVICE MANAGER WITHOUT ALLERGEN AWARENESS TRAINING CERTIFICATE AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL CERTIFIED FOOD SERVICE MANAGERS OBTAIN ALLERGEN AWARENESS TRAINING AND KEEP CERTIFICATE ON THE PREMISES AT ALL TIMES." INSTRUCTED TO CORRECT AND COME INTO COMPLIANCE. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.
  3. Non-Inspection

    0 infractions

  4. License

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HOLES IN CEILING ABOVE THREE COMPARTMENT SINK AND IN CEILING OUTSIDE EMPLOYEE TOILET ROOM IN THE REAR. INSTRUCTED THE PERSON IN CHARGE TO SMOOTHLY SEAL ALL HOLES AND MAINTAIN IN GOOD REPAIR.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CERTIFIED FOOD SERVICE MANAGER WITHOUT ALLERGEN AWARENESS TRAINING CERTIFICATE AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL CERTIFIED FOOD SERVICE MANAGERS OBTAIN ALLERGEN AWARENESS TRAINING AND KEEP CERTIFICATE ON THE PREMISES AT ALL TIMES.

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