Skip to content
Loading map…

BROTHERS BEEF

723 W ARMITAGE AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

BROTHERS BEEF has been inspected 9 times by Chicago Department of Public Health since February 4, 2011. The most recent inspection, on March 9, 2017, recorded 4 infractions.

1 of 9 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: Food temperature control and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 2 separate inspections, most recently on May 23, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 once on February 27, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 26 times across 8 separate inspections, most recently on March 9, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on March 9, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on April 27, 2015. For example: FOOD HANDLER REQUIREMENTS MET

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.

9 inspections

  1. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARD IN FRONT PREP AREA IN NEED OF REPAIR/REPLACE. ALSO, DEFROST DEEP FREEZER IN FRONT PREP. INSTRUCTED TO REPAIR CUTTING BOARD AND DEFROST FREEZER AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR CONTACT SURFACE OF MICROWAVE BEHIND FRONT COUNTER NOT CLEAN, FOOD DEBRIS PRESENT. LOWER SHELF OF PREP TABLES IN FRONT AND REAR PREP AREAS NOT CLEAN, FOOD DEBRIS PRESENT. INSTRUCTED TO DETAIL CLEAN ALL AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR NOT CLEAN IN THE WALK IN COOLER AND FREEZER. ALSO IN FRONT AND REAR PREP UNDER HEAVY EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • HOOD AND FILTERS NOT CLEAN, GREASE AND FOOD DEBRIS PRESENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
  2. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED IMPROPER TEMPERATURE OF GLASS SLIDING REACH IN COOLER AT 48.7F WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE .MUST HAVE COLD HOLDING UNIT AT 40.0F OR BELOW.A HELD FOR INSPECTION TAG PLACED ON UNIT,ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.(CRITICAL 7-38-005A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS STORED INSIDE ABOVE MENTIONED COOLER SUCH AS 12LBS. RAW HAMBURGER PATTIES 50.0F-50.5F,20LBS.COOKED ITALIAN BEEF 50.2F,4LBS.RAW CHICKEN 50.8F,4LBS. TURKEY BURGERS 50.9F,6.7LBS. POLISH 47.6F,6LBS.PIZZA PUFFS 49.8F,3LBS; MEATBALLS 50.0F,5LBS. HOT DOGS 48.5F. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX.60.7LBS.$263.(CRITICAL 7-38-005A)
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATIONS FROM REPORT #1537378 4/27/15 #45-IDPH FOOD HANDLERS REQUIREMENTS NOT MET.MUST ENROLL ALL EMPLOYEES AND MAINTAIN.(SERIOUS 7-42-090)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR OR REPLACE WORN DOOR GASKET ON PREP COOLER.MUST REMOVE RUST FROM LOWER SHELF OF STEAM TABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM GRILL TABLE,FRYER CABINET,SODA MACHINE,WALK IN COOLER & FREEZER FAN GUARDS AND WALK IN COOLER SHELVES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN GREASE AND FOOD DEBRI FROM FILTERS AND HOOD OF COOKING EQUIPMENT.MUST REPAIR OR REPLACE LOOSE WALL BASE NEAR GLASS REACH IN COOLER,MISSING WALL OUTLET NEAR REGISTER,MISSING WALL BASE AT FRONT ENTRY DOOR.
  3. Canvass

    8 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED DUCT TAPE ON TOP OF MILKSHAKE BLENDER. REMOVE AND RESTORE SURFACE TO A SMOOTH EASILY CLEANABLE SURFACE AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW WOOD IS NOT PERMITTED. RAW WOOD SHELVING IN REAR OF PREMISES AND RAW WOOD SHELVING IN OFFICE AREA MUST BE SEALED OR PAINTED SO THAT THE SURFACE IS SMOOTH AND EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INTERIOR OF MICROWAVE UNCLEAN WITH EXCESS FOOD DEBRIS. CLEAN AND MAINTAIN INTERIOR OF MICROWAVE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED EXTERIOR OF CONTAINER USED TO STORE BREAD UNCLEAN. CLEAN AND MAINTIAN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED PANINI PRESS WITH EXCESS GREASE ACCUMULATION. CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED STAFF TOILET OUT OF ORDER. REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED REFRIGERATOR NEXT TO SOFT SERVE MACHINE OUT OF ORDER. REPAIR OR REMOVE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROVIDED IDPH FOOD HANDLER CERTIFICATES AT NEXT INSPECTION.
  4. Short Form Complaint

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW BARE WOOD ON THE SHELVE ABOVE THE DESK FOR PHONE ORDERING AREA,AND RAW BARE WOOD INSIDE THE CUSTONER'S WASHROOM, MUST SEAL OR PAINT THE RAW WOOD.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RIPPED OFF SCREEN ON THE EXIT DOOR. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST PROVIDE FLOOR DRAIN COVER ON THE FLOOR DRAIN OUTSIDE THE EXIT DOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO RE ADJUST THE THRESHOLD OF THE EXIT DOOR AND THE OVER HEAD DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED HOSE ATTACHED TO THE MOP SINK FAUCET,WITHOUT A BACK FLOW PREVENTIVE DEVICE. INSTRUCTED TO REMOVE THE HOSE AND INSTALL A BACK FLOW PREVENTIVE DEVICE ON THE MOP SINK FAUCET.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND ORGANIZE THE SHELVINGS WITH CLEAN POTS,PANS, BAKING SHEET AND BOWL AND MAINTAIN. REMOVE UNNECESARY ITEMS NOT BEING USE FOR BAKING AND COOKING.
  5. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL CLEAN UTENSILS,POTS AND PANS MUST BE STORED UPSIDE DOWN/INVERTED .
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RAW BARE WOOD ON THE SHELVE ABOVE THE DESK FOR PHONE ORDERING AREA,AND RAW BARE WOOD INSIDE THE CUSTONER'S WASHROOM, MUST SEAL OR PAINT THE RAW WOOD.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST PROVIDE FLOOR DRAIN COVER ON THE FLOOR DRAIN OUTSIDE THE EXIT DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED HOSE ATTACHED TO THE MOP SINK FAUCET,WITHOUT A BACK FLOW PREVENTIVE DEVICE. INSTRUCTED TO REMOVE THE HOSE AND INSTALL A BACK FLOW PREVENTIVE DEVICE ON THE MOP SINK FAUCET.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND ORGANIZE THE SHELVINGS WITH CLEAN POTS,PANS, BAKING SHEET AND BOWL AND MAINTAIN. REMOVE UNNECESARY ITEMS NOT BEING USE FOR BAKING AND COOKING.
  6. Canvass

    2 infractions

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • A VISIBLE WORKING THERMOMETER NEEDED AT MILK PREP COOLER. MUST PROVIDE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHES STORED ON TOP OF PREP TABLES MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
  7. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOODS MUST BE LABELED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • PLASTIC ICE SHOOT OF SODA DISPENSER DIRTY. MUST CLEAN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL OPENINGS IN WALL ELECTICAL SOCKET ON COOKS LINE.
  8. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED KNIVES STORED IN BETWEEN THE STEAM TABLES. MUST STORE IN THE KNIFE RACK. REMOVE CARDBOARD FROM DRY STORAGE SHELVES.
  9. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website