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BIG BOWL

60 E OHIO ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

BIG BOWL has been inspected 19 times by Chicago Department of Public Health since March 15, 2010. The most recent inspection, on June 5, 2024, found no infractions.

2 of 19 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, Cleaning and sanitizing 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 5 times across 3 separate inspections, most recently on December 20, 2023. 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 2 separate inspections, most recently on October 11, 2023. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 3 times across 3 separate inspections, most recently on February 1, 2018. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 December 20, 2023. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 October 6, 2015. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

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.

19 inspections

  1. Canvass

    0 infractions

  2. Short Form Complaint

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Slow drainage at front hand wash sinks, instructed to repair and maintain.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Bulk food containers ( salt, sugar ) not labeled, instructed to label.
    • 40. PERSONAL CLEANLINESS
      • Food handler not wearing hair restraint, instructed to wear.
  3. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Slow drainage at front hand wash sinks, instructed to repair and maintain.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Bulk food containers ( salt, sugar ) not labeled, instructed to label.
    • 40. PERSONAL CLEANLINESS
      • Food handler not wearing hair restraint, Instructed to wear.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Ice scoop holder screwed in the wall, unable to remove to wash, instructed to provide removable scoop holder to wash properly.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • No irreversible thermometer no heat strips on site for high temp dish washing machine. Instructed to obtain. Priority foundation violation 7-38-025
  4. Canvass

    2 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • Both low temp dish washing machines not sanitizing at final rinse 0ppm CL obtained at test strips. instructed to provide proper sanitizer concentration at final rinse. priority violation 7-38-025. by the end of inspection machines repaired and now dispensing proper sanitizer.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • No chlorine test strips on site for low temp dish washing machine. instructed to obtain. Priority foundation violation 7-38-025. by the of inspection mgr obtained test strips.
  5. Canvass

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • PIPE UNDERNEATH THE DUMP SINK LOCATED ON THE COOKS LINE IS DISCONNECTED. INSTRUCTED MANAGEMENT TO REPAIR.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • LIGHT SHIELD MISSING ON BULB IN THE COOKS LINE VENTILATION HOOD. INSTRUCTED TO PROVIDE.
  6. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • - MUST INSTALL A HANDWASH SINK IN THE DISHWASHING AREA. PRIORITY FOUNDATION VIOLATION#:7-38-030(C). NO CITATION ISSUED.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • - OBSERVED PRESET TABLEWARE IN THE DINING ROOM, UNCOVERED & EXPOSED TO POTENTIAL CONTAMINATION. MUST REMOVE/COVER/INVERT ALL FOOD CONTACT SURFACES OF PRESET TABLEWARE TO PREVENT POTENTIAL EXPOSURE TO CONTAMINATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • - OBSERVED AN EXCESSIVE ACCUMULATION OF DIRT/FOOD DEBRIS ON THE FLOOR IN THE FRONT PREP AREA, BY THE DISH MACHINE, AND THROUGHOUT THE REAR PREP AREA. MUST REMOVE DEBRIS, DETAIL CLEAN AREA, AND MAINTAIN CLEANLINESS AT ALL TIMES. OBSERVED AN ACCUMULATION OF STANDING WATER BY THE DISH MACHINE AREA. MUST REMOVE AND MAINTAIN. OBSERVED STAINED CEILING TILES IN THE FRONT PREP, THE REAR PREP, AND THE DISHWASHING AREAS. MUST REPLACE AND MAINTAIN. OBSERVED THE CAULKING BY THE 3 COMP SINK PEELING AND ENCRUSTED WITH A BLACK MOLD LIKE SUBSTANCE. MUST REMOVE SUBSTANCE, DETAIL CLEAN, REPAIR, AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • - OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE TOILET ROOMS' EXHAUST VENTILATIONS. MUST DETAIL CLEAN AND MAINTAIN.
  7. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARD SURFACES STAINED ON TOP OF REACH IN COOLERS ALONG COOKLINE. INSTRUCTED MANAGER TO REPLACE OR CLEAN STAINED CUTTING BOARDS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED FOOD BUILD UP ON LOWER SIDE OF DISHMACHINE DRAIN BOARDS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN LOWER SIDE OF DISHMACHINE DRAIN BOARDS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST BUILD UP ON CEILING TILES/CEILING VENTILATION COVER ABOVE DISHWASH AREA ALSO OBSERVED FOOD BUILD UP ON WALL BEHIND COOKLINE #4. MUST CLEAN WALLS AND CEILING TILES/CEILING VENTILATION COVER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 1-COMPARTMENT SINK FAUCET LEAKING AT TEA AREA. MUST REPAIR AND MAINTAIN SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ONE METAL STEM THERMOMETER NOT CALIBRATED. INSTRUCTED MANAGER TO CALIBRATE METAL STEM THERMOEMTERS FOR FOOD HANDLERS.
  8. Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INADEQUATE SNEEZE GUARD AT SELF SERVICE VEGETABLE BAR, INSTRUCTED TO EXTEND THE GLASS SHIELD TO COVER ALL OPEN FOOD CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ICE SCOOP HOLDERS NOT CLEAN, SLIME NOTED AT SURFACES, INSTRUCTED TO CLEAN AND ALSO MUST BE ABLE TO DETACH FROM WALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING GROUT BETWEEN KITCHEN FLOOR TILES NEXT TO ICE MAKER, INSTRUCTED TO REGROUT.
  9. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INADEQUATE SNEEZE GUARD AT SELF SERVICE VEGETABLE BAR, INSTRUCTED TO EXTEND THE GLASS SHIELD TO COVER ALL OPEN FOOD CONTAINERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ICE SCOOP HOLDERS NOT CLEAN, SLIME NOTED AT SURFACES, INSTRUCTED TO CLEAN AND ALSO MUST BE ABLE TO DETACH FROM WALL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • STANDING WATER NOTED ON FLOOR UNDER REAR HAND SINK, INSTRUCTED TO MINIMIZE AS POSSIBLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SODA GUN HOLDER DRAIN IS CLOGGED, INSTRUCTED TO REPAIR AND MAINTAIN.
  10. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PLYWOOD BEING USED AS A LINER ON THE DRY STORAGE RACKS IN THE REAR. INSTRUCTED TO USE NON-ABSORBENT MATERIALS FOR LINERS ONLY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE FRONT, SIDES, AND BACK OF COOKING EQUIPMENT TO REMOVE GREASE AND FOOD DEBRIS BUILDUP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A LEAK UNDER THE MIDDLE COMPARTMENT OF THE 3-COMPARTMENT SINK. INSTRUCTED TO CONTACT A PLUMBER TO REPAIR SINK AND MAINTAIN.
  11. Complaint Re-Inspection

    0 infractions

  12. Complaint Re-Inspection

    1 infraction

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED OUTSIDE GARBAGE AREA NOT MAINTAINED WITH GREASE CONTAINER LID COVERED WITH GREASE AND GREASE SPILLED ON GROUND AROUND CONTAINER. ALSO NOTED SEVERAL DUMPSTERS OVERFLOWING WITH GARBAGE IN SAME ENCLOSED COMMON AREA WITH COMPACTOR HAVING FOOD SPILLS ON AND AROUND IT. MUST CLEAN/SANITIZE AREA AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020.
  13. Complaint

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED HIGH TEMPERATURE DISHMACHINE IN NEED OF REPAIR. FINAL RINSE GAUGE NOT WORKING. TEST STRIP WAS USED TO CHECK FINAL SANITIZING RINSE FOR READING OF 180F OR HIGHER. INDICATION WAS NO CHANGE TO STRIP COLOR. MUST REPAIR. CRITICAL VIOLATION 7-38-030.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED OUTSIDE GARBAGE AREA NOT MAINTAINED WITH GREASE CONTAINER LID COVERED WITH GREASE AND GREASE SPILLED ON GROUND AROUND CONTAINER. ALSO NOTED SEVERAL DUMPSTERS OVERFLOWING WITH GARBAGE IN SAME ENCLOSED COMMON AREA WITH COMPACTOR HAVING FOOD SPILLS ON AND AROUND IT. MUST CLEAN/SANITIZE AREA AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR OF FOOD SPILLS BEHIND FRONT COOK LINE AND AT REAR PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT FAUCET OF EXPOSED HAND WASH SINK AT FRONT COOK LINE. MUST REPAIR.
  14. Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF PREP COOLERS AT FRONT OF FOOD SPILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR AROUND ICE MACHINE AT REAR, REMOVE WATER KEEP DRY AT ALL TIMES.
  15. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE LID FOR BAR ICE BIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • RUSTY, PEELING PAINT ON CEILING VENT ABOVE DISH AREA. MUST REMOVE.
  16. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED RAW CHICKEN AT 52.3F, SHRIMP AT 47.4F, TOFU AT 55.9F, SHELL EGGS AT 55.6F, AND COOKED CHICKEN AT 47.3F. MANAGEMENT VOLUNTARILY DISCARDED 6# OF FOOD WORTH $30. CRITICAL VIOLATION 7-38-005A.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED EXCESSIVE AMOUNT OF WATER ON THE FLOOR OF THE DISHWASH AREA. MUST MAINTAIN THE FLOOR DRY.
  17. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. SHELVES FOR CLEAN UTENSILS NOT CLEAN, DIRT BUILD-UP NOTED ON SIDES, INSTRUCTED MGR TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MISSING GROUT BETWEEN KITCHEN FLOOR TILES UNDER DISH MACHINE TRAPPING WASTE WATER, INSTRUCTED TO GROUT AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPLACE TORN INSULATION AT WALK-IN COOLER PIPES.
  18. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INNER METAL DOOR PANEL OF FRONT COOLER (CLOSER TO BATHROOM HALLWAY) IS PULLING AWAY FROM THE DOOR; A RUBBER DOOR GASKET AT 3-DOOR COOLER IS BENT. INSTRUCTED TO MAINTAIN EQUIPMENT. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • POOR FLOOR GROUTING AT SOUTHEAST CORNER OF REAR COOKING/PREPPING AREA MUST BE ADDRESSED. ALL FLOORS MUST BE KEPT DRY, TO PREVENT PEST HARBORAGE. FLOOR DRAIN UNDER ICE BIN AT THE BAR & UNDER SODA DISPENSER IN REAR MUST BE KEPT CLEAN ALSO. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AROUND PREP STATIONS & AREAS AROUND GARBAGE BINS MUST BE FREE OF FOOD STAINS & MAINTAINED. The walls and ceilings shall be in good repair and easily cleaned.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY FAUCET AT 2-COMP SINK MUST BE FIXED. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.
  19. Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN NEED OF REPLACING. WORN, STAINED WITH DEEP CUTS. MUST REPLACE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. FRONT-LINE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE FOOD BUILD-UP. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR THROUGH OUT MUST BE KEPT DRY AND FREE OF DEBRIS.

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