Skip to content
Loading map…

BLISS RESTO

1522-1526 W MONTROSE AVE, CHICAGO, IL 60613 · Restaurant

Inspection summary

BLISS RESTO has been inspected 10 times by Chicago Department of Public Health since January 14, 2019. The most recent inspection, on June 29, 2023, found no infractions.

5 of 10 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, Handwashing and staff hygiene and Cleaning and sanitizing.

The last 4 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 4 separate inspections, most recently on October 8, 2020. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 4 times across 2 separate inspections, most recently on December 2, 2019. 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 May 10, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 May 10, 2021. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 on December 2, 2019. For example: PROPER DATE MARKING AND DISPOSITION

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.

10 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Non-Inspection

    0 infractions

  4. Non-Inspection

    0 infractions

  5. Canvass

    10 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NOTED NO THERMOMETERS INSIDE SERVICE COOLER CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETER
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES DURING STORAGE TO PREVENT DUST ACCUMULATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED CARDBOARD BOXES USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED PROPERLY TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD-GRADE CONTAINERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN THE 2 DOOR REFRIGERATION UNIT AND FREEZER WITH SPILLS SHELVES, ALL COOKING EQUIPMENT, AND AROUND THE SERVICE COOLERS WITH DIRT, FOOD PARTICLE, GREASE, AND SYRUP SPILLS. MUST ALSO DETAIL CLEAN AND MAINTAIN THE DOOR LININGS OF THE REFRIGERATION UNITS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED LEAKAGE AT 2 CONNECTIONS OF THE BOTTOM PIPPING UNDER THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED WASHROOMS ON-PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASHROOMS AND UNISEX WASHROOMS
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED CLUTTER INSIDE UNUSED REFRIGERATOR (USED FOR STORAGE) AND ON SHELVES AT THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ITEMS TO PREVENT HIDING PLACES FOR PEST.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE DRY STORAGE AREA AND PREP AREA WITH FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
  6. Canvass

    5 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED REMINDER STATEMENT AND DISCLOSURE ON MENU. MAKE SURE THAT EACH ITEM SERVED RAW OR UNDERCOOKED IS CORRECTLY DISCLOSED AND LINKED TO THE REMINDER STATEMENT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD AND SAUCES STORED IN LARGE PLASTIC CONTAINERS AND GARBAGE CANS THAT DID NOT SHOW THEY WERE MADE OF FOOD GRADE MATERIAL. ALL FOOD AND SAUCES NEED TO BE STORED IN FOOD GRADE CONTAINERS ONLY.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED NON HANDLED SCOOPS STORED WITHIN LARGE AMOUNTS OF SAUCES. MUST HAVE HANDLED SCOOPS STORED OUTSIDE OF FOOD PRODUCT TO PREVENT BARE HAND CONTAMINATION.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED ALLEY DIRECTLY OUTSIDE REAR EXIT DOOR WITH OLD EQUIPMENT INCLUDING FRYER. MUST REMOVE ALL OLD EQUIPMENT AND MAINTAIN ALLEY TO PREVENT INSECT AND RODENT HARBORAGE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED INADEQUATE LIGHTING IN WASHROOM. REPLACE AND MAINTAIN LIGHTING IN WASHROOM.
  7. Canvass

    10 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED THE KITCHEN PREP HAND WASHING SINK NOT ACCESSIBLE FOR USE. SINK BLOCKED BY METAL RACK SHELVING STORING POTS, PANS AND DISHES. INSTRUCTED THE HAND WASHING SINK MUST BE ACCESSIBLE AT ALL TIMES. MANAGER REMOVED THE SHELVING. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED THE PAPER TOWEL DISPENSER IN THE WOMAN'S WASHROOM JAMMED AND UNABLE TO DISPENSE PAPER TOWELS. MANAGER REPAIRED THE DISPENSER ENABLING PAPER TOWELS TO FREELY BE DISPENSED. MUST PROVIDE PAPER TOWELS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED. SEE THE ABOVE VIOLATION #10 FOR CITATION.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED THE FOLLOWING TCS PREPARED, READY TO EAT FOODS IN VARIOUS COOLERS NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. COOKED CHICKEN, FRIED TOFU, COOKED RICE, COOKED PORK. ALL FOODS DISCARDED. INSTRUCTED TO PROPERLY DATE LABEL ALL PREPARED TCS FOODS HELD LONGER THAN 24 HOURS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • NO CONSUMER ADVISORY PRINTED ON MENUS (DINING ROOM & TO GO). RAW OR UNDER COOKED FOODS SUCH AS TUNA TARTARE NOT REMINDED OR DISCLOSED AS BEING SUCH A FOOD NEEDING THE ADVISORY. MUST PROVIDE A CONSUMER ADVISORY THAT DISCLOSES AND REMINDS OF SUCH ITEMS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOOD CONTAINERS INCLUDING BULK SPICE CONTAINERS ON THE COOKS LINE MUST BE PROPERLY LABELED WITH THE PRODUCT COMMON NAME.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED KNIVES ON THE COOKS LINE IMPROPERLY STORED BETWEEN THE PREP TABLE AND PREP COOLER. MUST PROVIDE A CLEANABLE KNIFE HOLDER OR STORE KNIVES ON A CLEAN PREP SURFACE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS THROUGHOUT FACILITY MUST BE STORED ELEVATED FROM THE FLOORS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR OF THE TALL REACH-IN COOLER AND TALL REACH-IN FREEZER WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL UNUSED HOOD FILTERS, EMPTY PLASTIC BUCKETS ETC. MUST BE REMOVED FROM THE REAR WALK-WAY LEADING TO THE GARBAGE AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS UNDER ALL THREE COMPARTMENT SINKS, BEHIND ALL COOKS LINE EQUIPMENT, UNDER KITCHEN DRY STORAGE WITH DIRT, GREASE AND DEBRIS. MUST CLEAN AND MAINTAIN.----WATER DAMAGED CEILING TILES IN BOTH WASHROOMS. MUST REPLACE.
  8. License Re-Inspection

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-012(A) NO CITATION ISSUED
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 PREMISES WILL BE SERVING "SUSHI" CONSUMER ADVISORY DISCLOSURE STATEMENT FOR FOOD ITEMS/PRODUCTS OFFERED AND REMINDER * STATEMENT FOR THE FOOD PRODUCTS OFFERED. MUST OBTAIN AND MAINTAIN ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED. -
  9. License

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-012(A) NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED -
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND WASHING SINKS INSTALLED AT SUSHI PREP AND COFFEE AREA.INSTRUCTED TO INSTALL WITH HOT/COLD RUNNING WATER AND PROVIDE SOAP AND PAPER TOWEL AT SAID FIXTURE. PRIORITY FOUNDATION: 7-38-030(C), NO CITATION ISSUED PRIORITY FOUNDATION VIOLATION:7-38-030(C) NO CITATION ISSUED -
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 PREMISES WILL BE SERVING "SUSHI" CONSUMER ADVISORY DISCLOSURE STATEMENT FOR FOOD ITEMS/PRODUCTS OFFERED AND REMINDER * STATEMENT FOR THE FOOD PRODUCTS OFFERED. MUST OBTAIN AND MAINTAIN ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED. -
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO THERMOMETER ON SITE TO MONITOR THE INTERNAL FOOD TEMPERATURE OF TCS. INSTRUCTED TO HAVE ONE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-005 -
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ACCUMULATION OF DEBRIS INSIDE THE OVEN,UNDER THE BURNS, DEEP FRYER,AND ON PIPES BEHIND THE EQUIPMENT,CLEAN AND MAINTAIN - BROKEN THREE DOOR COOLER NOT USE FOR COOLER UNIT HOWEVER MANAGER WILL BE USED FOR NO TCS FOOD. REMOVE RAW WOOD LEG THAT HOLDS SHELVES PROVIDE BRACKETS TO HOLD SAID SHELVES.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE NOT LOCATED AT ICE MACHINE .MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN - LEAKING PIPE UNDER THE HAND WASHING SINK AT BAR AREA .REPAIR CAUSE.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • GREASE TRAP UNDER SMALL THREE COMPARTMENT SINK IS LEAKING AT BOTTOM INSTRUCTED TO SEAL.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OPEN WALL AT WEST SIDE AREA UNDER THE BAR.REMOVE FOOD STAINS ON WALL IN PREP AREA ACROSS FROM COOLERS UNDER THE SHELF .REMOVE PLASTIC FROM SURFACE METAL SHEET ON WALL UNDER THE BAR. ALSO SEAL SMALL HOLES ON WALLS IN THE KITCHEN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NEED TO PROVIDE PROTECTIVE SHIELDING AT LIGHT BULB AT BAR AREA,ALSO REPLACE BURNED LIGHT BULB IN THE KITCHEN BY THE TWO DOOR REACH-IN COOLER.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATE ON SITE. MUST PROVIDE ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.
  10. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website