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CASSAVA

3929 N CENTRAL PARK AVE, CHICAGO, IL 60618 · Restaurant (Catering)

Inspection summary

CASSAVA has been inspected 8 times by Chicago Department of Public Health since April 18, 2018. The most recent inspection, on July 8, 2025, found no infractions.

1 of 8 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, Cleaning and sanitizing and Handwashing and staff hygiene.

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 3 separate inspections, most recently on January 30, 2023. 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 3 times across 2 separate inspections, most recently on January 23, 2023. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 2 times across 2 separate inspections, most recently on October 1, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 January 23, 2023. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 13 times across 4 separate inspections, most recently on October 1, 2024. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO HAND WASHING SIGNAGE AT THE HAND WASH SINK. INSTRUCTED TO PROVIDE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED HEAVY ICE BUILD UP INSIDE CHEST FREEZERS. INSTRUCTED TO DEFROST CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN DIRTY FLOOR DRAINS AT THE 3 COMPARTMENT SINK.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
  3. Canvass Re-Inspection

    4 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-202.16 INSTRUCTED TO CLEAN AND DEFROST CHEST FREEZER #1 AND #4 WITH EXCESSIVE ICE ACCUMULATION IN THE PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 INSTRUCTED TO ORGANIZE REAR STORAGE ROOM NEXT TO THE OFFICE. FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAIN WITH EXCESSIVE BLACK SLIMY BUILD-UP UNDERNEATH 3 COMPARTMENT SINK TO PREVENT PEST HARBORAGE.
  4. Canvass

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED TO CLEAN AND PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (CASSAVA FLOUR, RICE FLOUR , SALT ETC)
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO CLEAN AND DEFROST CHEST FREEZER #1 AND #4 WITH EXCESSIVE ICE ACCUMULATION IN THE PREP AREA.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF HANDSINK, 1 COMPARTMENT SINK, 3 COMPARTMENT SINK, STORAGE AND PREP SHELVES IN PREP/DISHWASHING AREA.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • INSTRUCTED TO REPAIR SLOW DRAINING HANDSINK IN PREP AREA.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 2 TOILET ROOM RECEPTACLES MUST BE COVERED. INSTRUCTED TO PROVIDE COVER/LID.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • FOUND REAR OUTSIDE GARBAGE DUMPSTER NOT PROPERLY MAINTAINED, OVERFLOWING WITH GARBAGE. INSTRUCTED TO CLEAN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAIN WITH EXCESSIVE BLACK SLIMY BUILD-UP UNDERNEATH 3 COMPARTMENT SINK TO PREVENT PEST HARBORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO ORGANIZE REAR STORAGE ROOM NEXT TO THE OFFICE. FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLERS WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CERTIFICATE FOR EACH EMPLOYEE.
  5. Canvass

    1 infraction

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. PREMISES PREPARES EMPANADAS AND PIZZAS ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
  6. Complaint

    6 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOODS NOT IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR OF THE SMALL CONVECTION OVEN AND LARGE OVEN WITH GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE CLOTH TOWELS AS LINER FOR SHELVING UNDER EQUIPMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOOR GREASE TRAP COVER ON THE COOKS LINE IN POOR REPAIR. FOUND BUCKLED AND UNSECURED TO THE FLOOR. MUST REPLACE/REPAIR TO BE A SECURED SEALED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED A USED PLASTIC FOOD CONTAINER BEING USED AS A FLOOR DRAIN COVER AT THE THREE COMPARTMENT SINK. MUST PROVIDE A PROPER DRAIN COVER/CAP FOR THE OPEN CIRCULAR DRAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • DIRTY FLOOR DRAIN NOTED UNDER THE THREE COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.
  7. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE WITH ALL NECESSARY ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO THERMOMETER INSIDE REACH IN COOLER (HOLDING SHREDDED CHEESE INSIDE). INSTRUCTED MANAGER MUST PROVIDE A WORKING THERMOMETER FOR COOLER.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO EMPLOYEE FOOD HANDLER TRAINING CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH NAMES OF EMPLOYEES ON PREMISES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.
  8. License

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO ELEVATE MOP IN BETWEEN USES FOR SANITATION PURPOSES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED REACH IN COOLERS WITH DUST AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN REACH IN COOLERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED BOTH MEN AND WOMEN RESTROOM WITHOUT PROPER VENTILATION. INSTRUCTED TO OBTAIN AND INSTALL PROPER VENTILETION. OBSERVED EXPOSED HAND SINK SLOW DRAINING. INSTRUCTED TO REPAIR FOR PROPER DRAINAGE. OBSERVED THREE COMPARTMENT SINK WITHOUT DRAIN BOARDS. INSTRUCTED TO OBTAIN AND INSTALL DRAIN BROARD.

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