Skip to content
Loading map…

CANTEEN

251 E HURON ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

CANTEEN has been inspected 14 times by Chicago Department of Public Health since October 28, 2011. The most recent inspection, on May 27, 2026, found no infractions.

6 of 14 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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.

  • 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 November 2, 2016. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 November 15, 2022. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 March 21, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 June 2, 2021. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • 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 3 times across 2 separate inspections, most recently on November 2, 2016. For example: FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

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.

14 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • No food handlers certificate for staff member at service line, instructed to obtain.
  4. Canvass

    1 infraction

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Packaged sandwiches at grab and go cooler missing proper labeling, instructed to label packaged food according to health code, ie.
  5. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND DISH MACHINE UNPLUGGED AND BROKEN. INSTRUCTED MANAGEMENT TO REMOVE DISH MACHINE FROM PREMISES OR REPAIR.
  6. Canvass

    0 infractions

  7. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED DIRT BUILD UP INSIDE FLOOR DRAIN BY SPRAYER. INSTRUCTED MANAGER MUST CLEAN INTERIOR OF FLOOR DRAIN AND MAINTAIN.
  8. Canvass

    3 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • FOUND LOW TEMPERATURE DISH MACHINE IN USE AND UNABLE TO ADEQUATELY SANITIZE (OPPMM CHLORINE) AT TIME OF INSPECTION. INSTRUCTED TO REPAIR LOW TEMPERATURE DISH MACHINE TO PROVIDE A SANITIZING LEVEL BETWEEN 50-100PPM CHLORINE. MUST USE THE 3-COMPARTMENT SINK IN THE BASEMENT TO PROPERLY WASH, RINSE AND SANITIZE EQUIPMENT. ONCE MACHINE IS FIXED INSTRUCTED TO CONTACT ME AT 312-497-0031 OR EMAIL [email protected] TO HAVE THE TAG REMOVED. CRITICAL VIOLATION 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN THE DRY FOOD STORAGE RACK IN THE REAR TO REMOVE DUST AND FOOD DEBRIS FROM THE FOOD STORAGE SHELVES AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE ICE CHUTE IN THE SODA DISPENERS TO REMOVE BUILDUP AND MAINTAIN.
  9. Canvass

    0 infractions

  10. Canvass

    0 infractions

  11. Canvass

    0 infractions

  12. Canvass

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED 2 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 50.2F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS CHEESES AND SALAD DRESSINGS. UNIT TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE 2 DOOR PREP COOLER. OBSERVED COTTAGE CHEESE AT 44.4F, TUNA SALAD AT 50.0F, YOGURT AT 49.4F, CAESAR DRESSING AT 43,8F, CHEDDAR CHEESE AT 45.6F, CUT TOMATOES AT 53.4F. MANAGEMENT VOLUNTARILY DISCARDED 21# OF FOOD WORTH $43. CRITICAL VIOLATION 7-38-005A.
  13. Canvass

    1 infraction

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • DIPLAYED PACKAGED PUDDING CONTAINER NOT LABELED, INSTRUCTED MGR TO PROPERLY LABEL CONTAINERS.
  14. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR DRAIN UNDER SODA FOUNTAIN & UNDER THE CHEMICAL RACK AT 1-COMP. SINK MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

Nearby inspected facilities

Own this business? Add a badge to your website