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CAFE NOVA

6431 N SHERIDAN RD, CHICAGO, IL 60626 · Restaurant

Inspection summary

CAFE NOVA has been inspected 4 times by Chicago Department of Public Health since September 29, 2022. The most recent inspection, on February 25, 2025, recorded 7 infractions.

1 of 4 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, Cleaning and sanitizing and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on February 25, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 February 25, 2025. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 once on February 25, 2025. 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 once on February 25, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 February 25, 2025. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

4 inspections

  1. Canvass

    7 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • FOUND A COOKING THERMOMETER INSIDE THE TWO DOOR REACH-IN COOLER AT 180F. INSTRUCTED TO REMOVE AND PROVIDED PROPER TERMOMETER FOR COLD HOLDING:41F AND BELOW.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • STORED FOOD IN CONTAINERS THROUGHOUT THE KITCHEN MUST BE LABELED WITH COMMON NAME OF THE PRODUCT:FLOUR,SUGAR ETC,
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FRONT MAIN DOOR NOT PROTECTED,A GAP OF 1/4" TO 1/2" BETWEEN BOTTOM DOOR.INSTRUCTED TO REPAIR ISSUE TO MINIMIZE PEST/INSECT ENTRY.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • SPLASH GUARD IS NEEDED BETWEEN SPICES TABLE BY THE COOKING EQUIPMENT AND HANDWASHING SINK SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED USED WIPING CLOTHS ON TOP PREP TABLES AND CUTTING BOARDS.MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACK FLOW PREVENTION DEVICE PROVIDED AT NEW INSTALLED ICE MACHINE AND ESPRESSO MACHINE AT FRONT COUNTER IN DINING AREA. MUST INSTALL SO BACK FLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • DEBRIS ON FLOOR UNDER FRONT COUNTER AND NORTH SITE OF THE KITCHEN.CLEAN AND MAINTAIN
  2. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HANDWASHING SINK AT REAR DISHROOM AREA NOT ACCESSIBLE FOR FOR HANDWASHING. IN FRONT OF IT A LARGE SHELF WITH STORED CHEMICALS. UNABLE TO WASH HANDS. ALL HANDWASHING SINKS MUST BE ACCESSIBLE FOR USE AND USED FOR THE PURPOSE OF HAND WASHING. PRIORITY FOUNDATION VIOLATION:7-38-030(C),CITATION UPON MY RETURN ON 2-6-2024 SHELF WAS REMOVED SINK IS ACCESSIBLE FOR PROPER HANDWASHING
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ADDITIONAL FOOD HANDLER TRAINING CERTIFICATE IS REQUIRED ON SITE,INSTRUCTED TO PROVIDE
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS
  3. Canvass

    0 infractions

  4. License

    6 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FRONT SMOOTHIE STATION AREA DOES HAVE A SPLASH GUARD BETWEEN PREP-TABLE AND FRONT HAND SINK. FACILITY MUST PROVIDE SPLASH GUARD WHERE SMOOTIE STATION AREA IS NOT EXPOSED TO SPLASH OR OTHER CONTAMINATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • PREP-LINE UNIT GASKET IS SOILED IN FRONT SMOOTHIE STATION AREA. FACILITY MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT ARE STORED IN THE COOKLINE AND AREA NEAR DISH AREA. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED RAW WOOD UNDER FRONT HOT HOLDING STATION---HOLES IN WALL NEAR HAND SINK IN DISH AREA, DRYWALL IN BACK COOLER AREA---FACILITY MUST PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE, AND NON-ABSORBENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SOILED FLOORS AND WALLS THROUGHOUT KITCHEN PREP-AREA-----OBSERVED DIRTY DRAIN AREA UNDER 3COMPARTMENT SINK. THE FACILITY MUST BE CLEAN AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • SINK FIXTURES THROUGHOUT THE FACILITY HAS A GAP BETWEEN WALL THAT CAN EASILY BE EXPOSED TO MOISTURE AND DEBRIS. THE FACILITY MUST PROVIDE CAULK WITH SINK FIXTURES ADJACENT TO THE WALL TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.

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