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BIG STAR TO-GO

1537 N DAMEN AVE, CHICAGO, IL 60622 · Restaurant

Inspection summary

BIG STAR TO-GO has been inspected 17 times by Chicago Department of Public Health since September 4, 2014. The most recent inspection, on August 4, 2026, recorded 1 infraction.

3 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Handwashing and staff hygiene.

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 4 times across 4 separate inspections, most recently on July 20, 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 3 times across 3 separate inspections, most recently on July 20, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 June 17, 2022. For example: PERSONAL CLEANLINESS

  • 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 2 times across 2 separate inspections, most recently on September 14, 2016. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 22, 2016. 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.

17 inspections

  1. Canvass Re-Inspection

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14---INSTRUCTED TO DETAIL CLEAN THE CEILING VENTILATION COVERS ABOVE THE DISHWASHING 3-COMPARTMENT SINK AREA TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.
  2. Canvass

    5 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM.(SALT, SUGAR, FLOUR ETC).
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS OR TEST STRIPS/STICKERS WERE PROVIDED TO MEASURE THE SURFACE TEMPERATURE OF UTENSILS INSIDE OF THE HIGH TEMPERATURE DISH MACHINE. (HIGH TEMPERATURE DISHMACHINE WITH GAUGE READING FINAL RINSE AT 180F). INSTRUCTED MANAGER TO PROVIDE SURFACE TEMPERATURE TEST STRIPS OR IRREVERSIBLE REGISTERING SURFACE THERMOMETER FOR HIGH TEMPERATURE DISHMACHINE. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED OUTSIDE GARBAGE DUMPSTERS WITH OVERFLOWING TRASH LIDS PREVENTING PROPER LID CLOSURE.INSTRUCTED TO INCREASE SERVICE PICK-UP OR LARGER GARBAGE DUMPSTER MUST BE ABLE TO CLOSE AND REMAIN TIGH FITTING IN ORDER TO PREVENT RODENT HARBORAGE AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-020(B), CITATION ISSUED.MUST KEEP OUTSIDE GARBAGE AREA MAINTAINED AT ALL TIMES. (MANAGEMENT CORRECTED ON SITE).
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO DETAIL CLEAN THE CEILING VENTILATION COVERS ABOVE THE DISHWASHING 3-COMPARTMENT SINK AREA TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED 2 (TWO) FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AND MAINTAIN AS REQUIRED.
  3. Canvass

    3 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE HOLE IN WALL NEAR GRILL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST SCRAPE CHIPPING PAINT ON WALL IN PREP AREA TO BE SMOOTH AND EASILY CLEANABLE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN DEBRIS BUILD UP FROM FILTERS AT HOOD OF COOKING EQUIPMENT.
  4. Canvass

    0 infractions

  5. Canvass

    2 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED 2 CONTAINERS OF BULK INGREDIENTS NOT LABELED. INSTRUCTED TO LABEL ALL CONTAINERS WITH COMMON NAMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BUILD-UP OF GRIME AND FOOD DEBRIS ON THE EXTERIOR OF THE HIGH-TEMPERATURE DISH MACHINE LOCATED IN THE DISH AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
  6. Canvass

    3 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED TORTILLA CHIP SCOOPER BEING STORED ON SIDE OF THE WALL WITH THE FOOD CONTACT SURFACE EXPOSED. INSTRUCTED ON HOW TO PROPERLY STORE THE CHIP SCOOPER BETWEEN USES.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FEMALE FOOD HANDLER PREPPING AND HANDLING FOOD WITHOUT HAIR RESTRAINT IN THE FOOD PREP TO-GO AREA. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT. MANAGER PROVIDE THE FEMALE FOOD HANDLER WITH A HAT DURING THE TIME OF THE INSPECTION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DUST BUILD UP ON THE CEILING ABOVE THE TO-GO BOXES AND THROUGHOUT THE TO-GO FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
  7. Canvass

    4 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLE IN FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS ON FLOOR UNDERNEATH COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DUST BUILD UP ON LIGHT SHIELD COVERS ABOVE PREP COOLERS. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED GREASE BUILD UP ON VENTILATION VENTS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
  8. Canvass

    2 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED TCS FOODS IN WALK IN COOLER CHOPPED VEGGIES, VARIETY SALSAS, PASTOR,CARNE ETC WITH IMPORPER DATE MARKING LABELS. INSTRUCTED TO PROVIDE LABLES INDICATING DISCARD OR USE BY DATE ON ALL REFRIGERATED FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS.PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DIRTY BLACK CRATES USED FOR HOLDING PRODUCE IN WALK IN COOLER. INSTRUCTED TO REMOVE AND USE FOOD GRADE ONLY CONTAINERS.
  9. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED THE FLOORS INSIDE THE WALK IN FREEZER ARE DIRTY. MUST DETAIL CLEAN.
  10. Canvass

    1 infraction

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED BOWLS USED TO DISPENSE VARIOUS FOOD ITEMS. INSTRUCTED TO A UTENSIL WITH A HANDLED SCOOP AND TO STORE THE SCOOP EITHER IN A SEPARATE CONTAINER IN BETWEEN USE OR IN THE FOOD WITH THE HANDLE FACING UP OUT OF THE FOOD.
  11. Complaint

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: COOKED DICED CARROTS AT TEMP OF 60.8F.PARTIALLY COOKED STRIPS OF BEEF AT TEMP OF 45.7F- 46.4F AND 49 .CARROTS JUICE AT TEMP OF 68F. ALL PRODUCTS MENTIONED WERE STORED INSIDE THE WALK-IN COOLER .COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. POUNDS 92,VALUE 345 CRITICAL VIOLATION:7-38-005(A)
    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE HANDLING DIRTY DISHES(SCRAPING AND PUT THEM THRU THE HIGH TEMP MACHINE), THEN WITHOUT WASHING HANDS HANDLING /STORING CLEAN DISHES. NO HAND WASHING BETWEEN THE TASK. ONCE DIRTY DISHES ARE HANDLED,MUST WASH HANDS PRIOR TO HANDLE CLEAN DISHES.INFORMATION GIVEN ON HAND WASHING. MANAGER CORRECTED THE PROBLEM. CRITICAL VIOLATION:7-38-010(A)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED VARIOUS KIND OF DISPOSABLE MULTI USE UTENSILS STORED UNDER THE WASTE WATER PIPE AT STORAGE LOCATED AT 1520 N DAMEN. INSTRUCTED TO RELOCATE ITEMS OR ENCASE SAID PIPES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE INSIDE THE DEEP FRYER BY THE FLAT GRILL INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • STORAGE FLOOR AT SOUTH WEST CORNER (1520 N DAMEN) OF DISPOSABLE STORAGE NOT EVEN ALSO DEBRIS AT SAID AREA, INSTRUCTED TO REPAIR(SURFACE MUST BE SMOOTH,CLEANABLE AND NON ABSORBENT SURFACE), CLEANAND MAINTAIN FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR WALLS AT DISPOSABLE STORAGE(1520 N DAMEN)NORTH SIDE.
  12. Canvass

    0 infractions

  13. Canvass Re-Inspection

    0 infractions

  14. Canvass

    4 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE HANDLING DIRTY DISHES(SCRAPING AND PUT THEM THRU THE HIGH TEMP MACHINE), THEN WITHOUT WASHING HANDS HANDLING /STORING CLEAN DISHES. NO HAND WASHING BETWEEN THE TASK. ONCE DIRTY DISHES ARE HANDLED,MUST WASH HANDS PRIOR TO HANDLE CLEAN DISHES.INFORMATION GIVEN ON HAND WASHING. MANAGER CORRECTED THE PROBLEM. CRITICAL VIOLATION:7-38-010(A)
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • WASTE OIL GREASE CONTAINER WITH GREASE ON TOP THE LID AND AROUND THE EDGE OF THE UNIT.ALSO OIL SPILLAGE ON CEMENT GROUND.INSTRUCTED TO CLEAN AND MAINTAIN SAID CONTAINER AND GROUND. SERIOUS VIOLATION:7-38-020
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • ALL THREE LIGHT SHIELD ARE BROKEN AT DISH ROOM AREA,INSTRUCTED TO REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • DIRTY DUST PANS AND BROOMS STORED INSIDE THE MOP SINK,INSTRUCTED TO CLEAN AND MAINTAIN
  15. Canvass

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED SEVERAL PREP COOLERS WITHOUT VISIBLE THERMOMETERS. MUST PROVIDE THERMOMETERS INSIDE OF ALL PREP COOLERS.
  16. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • AIR VENTS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE STORED IN A CLEAN SANITIZED CONTAINER. CORRECT AND MAINTAIN AT ALL TIMES.
  17. License

    2 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE ADEQUATE LIGHTING AND LIGHT SHIELDS IN FRONT PREP AREA.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • PROVIDE BARRIER/CLEAR SEPARATION BETWEEN CUSTOMER WASHROOMS AND KITCHEN ENTRANCE.

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