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BRINDILLE

534 N CLARK ST, CHICAGO, IL 60654 · Restaurant

Inspection summary

BRINDILLE has been inspected 26 times by Chicago Department of Public Health since July 12, 2011. The most recent inspection, on June 24, 2026, recorded 5 infractions.

12 of 26 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene 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.

  • 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 3, 2024. 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 3 separate inspections, most recently on July 29, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 June 24, 2026. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 times across 2 separate inspections, most recently on July 29, 2025. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 September 26, 2014. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

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.

26 inspections

  1. Canvass

    5 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER INSIDE DESSERT STATION PREP COOLER. INSTRUCTED TO PROVIDE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED TRASH RECEPTACLE INSIDE EMPLOYEE TOILET ROOM LOCATED IN BASEMENT. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SLIGHT BUILD UP OF DEBRIS INSIDE ICE MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BUILD UP OF DUST AND DEBRIS ON FILTERS IN HOOD OVER COOK LINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED MULTIPLE EMPLOYEES WITHOUT FOOD HANDLER TRAINING. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
  2. Non-Inspection

    0 infractions

  3. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT HAND SINK LOCATED AT FRONT BAR AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED WATER LEAK AT DRAINPIPE UNDERNEATH THE HANDWASHING SINK IN THE REAR MAIN KITCHEN PREP AREA.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
  4. Non-Inspection

    0 infractions

  5. Complaint Re-Inspection

    3 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15: OBSERVED LEAKING FAUCET OF THREE COMPARTMENT SINK AT BAR. INSTRUCTED TO REPAIR LEAKING FAUCET OF THREE COMPARTMENT SINK AT BAR.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17: OBSERVED NO COVERED RECEPTACLE IN ANY ALL GENDER WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLES FOR EVERY ALL GENDER WASHROOM IN FACILITY FOR SANITARY PRODUCTS AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13: NO PROOF OF FOOD HANDLER TRAINING PROVIDED. INSTRUCTED TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
  6. Complaint

    6 infractions

    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • OBSERVED MUTIPLE SHELLSTOCK TAGS FROM JULY, AUGUST AND SEPTEMBER 2024 WITH NO DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED. INSTRUCTED THE DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED SHALL BE RECORDED ON THE TAG OR LABEL. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED DISCLOSURE NOT STATING THAT ANIMAL DERIVED FOOD WITH AN ASTERISK IS SERVED RAW. INSTRUCTED TO ADD SERVED RAW TO DISCLOSURE STATEMENT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO QUATERNARY AMMONIUM TEST KIT ON PREMISES. INSTRUCTED TO PROVIDE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF QUATERNARY AMMONIUM SANITIZING SOLUTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED MISSING HOT WATER KNOB ON FAUCET OF WASH COMPARTMENT OF THREE COMPARTMENT SINK IN BASEMENT AND OBSERVED LEAKING FAUCET OF THREE COMPARTMENT SINK AT BAR. INSTRUCTED TO REPLACE MISSING HOT WATER KNOB ON FAUCET OF WASH COMPARTMENT OF THREE COMPARTMENT SINK IN BASEMENT AND REPAIR LEAKING FAUCET OF THREE COMPARTMENT SINK AT BAR.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE IN ANY ALL GENDER WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLES FOR EVERY ALL GENDER WASHROOM IN FACILITY FOR SANITARY PRODUCTS AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING PROVIDED. INSTRUCTED TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
  7. Non-Inspection

    0 infractions

  8. Non-Inspection

    0 infractions

  9. Canvass

    1 infraction

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • Deli cups not air dried after washing, stacked while wet, instructed to air dry all multi-use utensils.
  10. Non-Inspection

    0 infractions

  11. Canvass

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO SANITATION CERTIFICATE POSTED ON SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN EMPLOYEE HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO KIT ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA. LEFT ONE PAGER AND INSTRUCTED TO PROVIDE KIT WITH ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE AT EXPOSED HAND WASHING SINK LOCATED IN BAR. INSTRUCTED TO PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED SLIGHT LEAK AT FAUCET OF EXPOSED HAND WASHING SINK LOCATED IN BAR. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED TRASH RECEPTACLE IN EMPLOYEE TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BUILD UP OF GREASE ON FILTERS OVER COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
  12. Non-Inspection

    0 infractions

  13. Canvass

    5 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO POLICY ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA. LEFT ONE PAGER AND INSTRUCTED TO REVIEW PROCEDURE WITH STAFF. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED MASKING TAPE ON LID OF ICE CHEST LOCATED IN BAR COVERED IN BLACK SLIME AND GRIME. INSTRUCTED TO REMOVE, DISCARD, CLEAN, AND MAINTAIN LID FREE OF BUILD UP.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BROKEN GASKET ON INTERIOR DOOR OF PREP COOLER LOCATED IN CHEF'S STATION IN REAR PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED LOOSE HANDLE ON PREP COOLER LOCATED IN CHEF'S STATION IN REAR PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BUILD UP OF SLIME AND GRIME ON CAULK AROUND AROUND HIGH TEMPERATURE DISH MACHINE LOCATED IN BASEMENT DISH AREA. INSTRUCTED TO REMOVE, CLEAN, RE-CAULK, AND MAINTAIN.
  14. Canvass

    0 infractions

  15. Canvass

    3 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • NO DISCLAIMER ASTERISKS PROVIDED ON THE FOOD ITEMS THAT CAN CAN BE ORDERED RAW OR UNDER COOKED
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • REUSED DELI CUPS NOT AIR DRIED AFTER WASHING, INSTRUCTED TO AIR DRY BEFORE STACKING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATE FOR FOOD SERVICE MANAGER. INSTRUCTED TO OBTAIN.
  16. Canvass

    0 infractions

  17. Canvass

    4 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 (A)- OBSERVED NO CONSUMER ADVISORY DISCLOSURE/REMINDER INDICATED ON MENU OF RAW/UNDER COOKED FOODS, FOR CUSTOMER VIEW. INFORMED MANAGER THAT THE DISCLOSURE/REMINDER STATEMENT AND INDICATOR MUST BE IN PLAIN VIEW OF THE CUSTOMER, INDICATED ON MENU OF RAW/UNDER COOKED FOODS. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY SIGNAGE, DISCLOSURE/REMINDER INDICATED. MAINTAIN AT ALL TIMES. NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11- OBSERVED NO SPLASH GUARD ON RIGHT SIDE OF HAND SINK ADJACENT TO 3 COMPARTMENT SINK AT BAR. INSTRUCTED MANAGER TO PROVIDE TO PREVENT CONTAMINATION. MAINTAIN AT ALL TIMES.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-904.13-OBSERVED PRESET GLASSWARE AND TABLEWARE STORED UPRIGHT ON TABLES THROUGHOUT DINNING ROOM AREAS. INFORMED MANAGER THAT PRESET GLASSWARE MUST BE STORED ON TABLE TOPS INVERTED OR UPSIDE DOWN TO PREVENT CONTAMINATION. INSTRUCTED MANAGER TO INVERT GLASSWARE ON TABLE TOPS AT ALL TIMES. MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11- OBSERVED DOOR GASKETS BROKEN AND IN POOR REPAIR ON PASTRY COOLER. INSTRUCTED MANAGER TO REPAIR AND OR REPLACE. MAINTAIN AT ALL TIMES.
  18. Canvass

    0 infractions

  19. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • PREP AREA DOOR RUBBER GASKETS WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED MANAGER TO CLEAN COOLER DOOR GASKETS AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER ON BASEMENT FLOOR BY 3-COMPARTMENT SINK AND OUTSIDE OF WALK IN COOLER. MUST KEEP BASEMENT FLOOR DRY/CLEAN THROUGHOUT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 1-COMPARTMENT SINK HOT WATER HANDLE LEAKING. MUST REPAIR AND MAINTAIN SINK.
  20. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE LID FOR THE ICE BIN BEHIND THE BAR. CAULK AROUND THE WASHBOWL SINK OF THE EMPLOYEE'S WASHROOM WORN OUT. MUST RE CAULK AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR INSIDE THE WATER HEATER AND ELECTRICAL CLOSET AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BURNED OUT LIGHT BULBS ON THE HOOD/CANOPY. MUST REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK ON THE HOT HANDLE OF THE FAUCET OF THE ONE COMPARTMENT PREP SINK IN THE KITCHEN FIRST FLOOR. MUST REPAIR TO STOP THE LEAK.
  21. Canvass

    0 infractions

  22. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • NOTED SOME FOOD ITEMS INSIDE WALK IN COOLER AND OTHER COOLERS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME,PREPARED BY DATE AND/OR USE BY DATE.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED MULTI USE UTENSILS (PLATES,BOWLS,CUPS ETC) ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED DIRT AND FOOD PARTICLES ON RAILS ALONG RUBBER GASKETS OF SERVICE COOLERS AT THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
  23. Canvass

    0 infractions

  24. Canvass

    1 infraction

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINER NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
  25. License Re-Inspection

    0 infractions

  26. License-Task Force

    3 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • All dishwashing machines shall maintain proper water pressure and must be provided with suitable thermometers, chemical test kits, and gauge cocks. PROVIDE IODINE TEST STRIPS FOR THE LOW TEMPERATURE DISHMACHINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE 3 SINK STOPPERS FOR THE 3 COMPARTMENT SINK BEHIND THE BAR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE A METAL STEM PROBE THERMOMETER FOR TAKING FOOD TEMPERATURES.

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