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BOBNGRILL

921 W BELMONT AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

BOBNGRILL has been inspected 10 times by Chicago Department of Public Health since November 4, 2019. The most recent inspection, on February 20, 2025, found no infractions.

1 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: Cleaning and sanitizing, Food temperature control 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 3 times across 3 separate inspections, most recently on February 28, 2024. 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 on February 28, 2024. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 once on April 5, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 April 5, 2023. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 9, 2022. For example: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED

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. Canvass

    4 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS, BEEF, CHICKEN, ETC., ARE PREPARED. INSTRUCTED CITY OF CHICAGO CERTIFIED MANAGER MUST BE ON THE PREMISES WHILE TCS FOODS ARE PREPARED. PRIORITY FOUNDATION 7-38-012.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 46.9 F AND 50.5 F- RAW KIMCHI, TOSA, GARLIC MAYO, POPPY DRESSING, AMERICAN CHEESE, GOUDA CHEESE, CHOPPED TOMATOES, PARMESAN CHEESE. INSTRUCTED ALL TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. PRIORITY VIOLATION 7-38-005. ALL SAID TCS FOODS VOLUNTARILY DISCARDED. FOODS DISCARDED WEIGHT- 191 LBS, VALUED AT $600.00.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 2-DOOR STAND UP PREP AREA COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATURE AT 48.2 F, FOUND CHEESE, DRESSING, ETC. INSIDE COOLER. INSTRUCTED MANAGER MUST REPAIR 2-DOOR STAND UP COOLER, AMBIENT AIR TEMPERATURE MUST BE 41.0 F OR BELOW. PRIORITY VIOLATION 7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED DUST BUILD UP ON CONDENSORS IN THE FOOD PREPRATION AREA. MUST KEEP CLEAN.
  3. Canvass Re-Inspection

    4 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NEED TO REPAIR COLD WATER HANDLE, UNABLE TO SUPPLIE STEADY FLOW OF COLD WATER AT FRONT HANDWASHING SINK.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BROKEN BACK FLOW PREVENTION DEVICE AT MOP SINK IS BROKEN. REPAIR ISSUE. LEAKING PIPE UNDER THE THREE COMPARTMENT SINK.REPAIR ISSUE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BROKEN METAL FLOOR INSIDE THE WALK-IN FLOOR IN BASEMENT PREP AREA BY THE STAIRCASE.REPAIR/REPLACE. SURFACE MUST BE EASILY CLEANABLE.
  4. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO RUNNING HOT WATER PROVIDED AT HANDWASHING SINK AT FRONT PREP AREA MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F AT SAID SINK.ADEQUATE HOT WATER FOUND AT ALL OTHER SINKS.EMPLOYEE MUST WASH HANDS AT REAR PREP AREA. PRIORITY VIOLATION 7-38-030(C),CITATION ISSUED
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • WASTE PIPE(FEW INCHES) BY THE WHITE CHEST FREEZER IN BASEMENT STORAGE AREA.MUST BE ENCASED OR RELOCATE .SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE CHEST FREEZER .
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BROKEN BACK FLOW PREVENTION DEVICE AT MOP SINK IS BROKEN. REPAIR ISSUE. LEAKING PIPE UNDER THE THREE COMPARTMENT SINK.REPAIR ISSUE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BROKEN METAL FLOOR INSIDE THE WALK-IN FLOOR IN BASEMENT PREP AREA BY THE STAIRCASE.REPAIR/REPLACE. SURFACE MUST BE EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • GRIMES ON FLOOR UNDER THREE COMPARTMENT SINK, AROUND GREASE TRAP AND CORNERS AT SAME AREA.CLEAN AND MAINTAIN
  5. Recent Inspection

    4 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND SANITIZE FLOORS ALONG WALL BASE, ESPECIALLY WITH THE OPEN BAITS AND STAIRWAYS LEADING TO THE BASEMENT FOOD DRY STORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED CLUTTER ON FLOORS AND UNUSED EQUIPMENT AT THE BASEMENT FOOD/DRY STORAGE. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PESTS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO CLEAN DIRTY AND DUSTY VENTS IN THE KITCHEN PREP AREA.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  6. Canvass

    5 infractions

    • 28. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
      • NOTED OPEN BAITS (OVER 5 BLOCKS OF GREEN PESTICIDES) ON THE FLOOR UNDERNEATH PREP TABLES AT THE KITCHEN PREP AREA. INSTRUCTRUCTED MANAGEMENT THAT ALL PESTICIDES MUST BE STORED IN AN ENCLOSED BOX/CONTAINER AND AWAY FROM FOOD. PRIORITY FOUNDATION VIOLATION #7-38-015.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED CLUTTER ON FLOORS AND UNUSED EQUIPMENT AT THE BASEMENT FOOD/DRY STORAGE. INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PESTS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND SANITIZE FLOORS ALONG WALL BASE, ESPECIALLY WITH THE OPEN BAITS AND STAIRWAYS LEADING TO THE BASEMENT FOOD DRY STORAGE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO CLEAN DIRTY AND DUSTY VENTS IN THE KITCHEN PREP AREA.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  7. Canvass Re-Inspection

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED TORN RUBBER GASKET INSIDE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE. ALSO NOTED THE LID OF CHEST FREEZER IN POOR REPAIRS WITH BROKEN AND DAMAGED INNER PANEL OF LID EXPOSING THE FOAM. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED LEAKING FAUCET AT 3 COMPARTMENT SINK SPRAYER AND BOTTOM PIPPING OF THE ONE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED HEAVY DUST ACCUMULATION ON WALLS AND CEILING AROUND VENTILATION INSIDE THE BASEMENT WALK IN FREEZER. INSTRUCTED TO CLEAN AND MAINTAIN.
  8. Canvass Re-Inspection

    5 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED TORN RUBBER GASKET INSIDE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE. ALSO NOTED THE LID OF CHEST FREEZER IN POOR REPAIRS WITH BROKEN AND DAMAGED INNER PANEL OF LID EXPOSING THE FOAM. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED LEAKING FAUCET AT 3 COMPARTMENT SINK SPRAYER AND BOTTOM PIPPING OF THE ONE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN FLOORS THROUGHOUT BASEMENT AND UNDERNEATH EQUIPMENT ESPECIALLY WHERE RAT DROPPINGS WERE FOUND.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED HEAVY DUST ACCUMULATION ON WALLS AND CEILING AROUND VENTILATION INSIDE THE BASEMENT WALK-IN FREEZER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 59. PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
      • NOTED PREVIOUS PRIORITY FOUNDATION VIOLATION #38 (RULE #6-501.111) FROM 11/30/2020 INSPECTION REPORT #2457129 NOT CORRECTED: STILL NOTED OVER 50 RAT DROPPINGS ON FLOOR ALONG WITH WALL BASE AT THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS, ELIMINATE PEST ACTIVITY. STILL INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND HAVE PREMISES TREATED. PRIORITY VIOLATION #7-42-090.
  9. Canvass

    6 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NOTED OVER 50 RAT DROPPINGS ON FLOOR ALONG WALL BASE AT THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS, ELIMINATE PEST ACTIVITY. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY AND HAVE PREMISES TREATED. PRIORITY FOUNDATION #7-38-020(A).
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED TORN RUBBER GASKET INSIDE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE. ALSO NOTED THE LID OF CHEST FREEZER IN POOR REPAIRS WITH BROKEN AND DAMAGED INNER PANEL OF LID EXPOSING THE FOAM. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED LEAKING FAUCET AT 3 COMPARTMENT SINK SPRAYER AND BOTTOM PIPPING OF THE ONE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED CLUTTER AT REAR OF THE BASEMENT FOOD/DRY STORAGE AREA (CHAIRS). INSTRUCTED TO DETAIL CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN FLOORS THROUGH OUT BASEMENT AND UNDERNEATH EQUIPMENT ESPECIALLY WHERE RAT DROPPINGS WERE FOUND.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED HEAVY DUST ACCUMULATION ON WALLS AND CEILING AROUND VENTILATION INSIDE THE BASEMENT WALK IN FREEZER. INSTRUCTED TO CLEAN AND MAINTAIN.
  10. License

    1 infraction

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • NOTED UTENSIL RACK AND CHEST FREEZER STORED UNDERNEATH THE WASTE WATER PIPE LINES AT THE BASEMENT FOOD STORAGE AREA. INSTRUCTED TO REMOVE OR RELOCATE UTENSIL RACK AND CHEST FREEZER.

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