Skip to content
Loading map…

CHAPEL STREET CAFE & RESTAURANT

198 E DELAWARE PL, CHICAGO, IL 60611 · Restaurant

Inspection summary

CHAPEL STREET CAFE & RESTAURANT has been inspected 5 times by Chicago Department of Public Health since December 12, 2024. The most recent inspection, on April 13, 2026, recorded 4 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, 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.

  • 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 6 times across 2 separate inspections, most recently on April 17, 2025. For example: PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

  • 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 once on April 13, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 April 10, 2025. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 5 times across 2 separate inspections, most recently on April 17, 2025. 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 3 separate inspections, most recently on April 13, 2026. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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.

5 inspections

  1. Canvass

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • SOME COOLERS DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER MUST REPAIR/REPLACE ALL DAMAGED COOLERS DOOR RUBBER GASKETS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED DUST BUILD UP ON SOME PREP COOLERS MOTORS ALSO OBSERVED ICE BUILD UP ON REAR OF WALK IN COOLER MOTOR ON 2ND FLOOR (RIGHT SIDE WALK IN FOOD COOLER). MUST CLEAN AND MAINTAIN COOLERS MOTORS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • SOME FOOD HANDLERS CERTIFICATES HAVE EXPIRED. INSTRUCTED MANAGER MUST UPDATE EXPIRED FOOD HANDLERS CERTIFICATES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED ONE FOOD MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE A VALID FOOD ALLERGEN TRAINING CERTIFICATE.
  2. Canvass Re-Inspection

    5 infractions

    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • FOUND A FOOD EMPLOYEE EATING WHILE PREPARING READY TO EAT FOOD PLACING ON A FOOD CUTTING BOARD IN THE PREP AREA. INSTRUCTED MANAGEMENT THAT EMPLOYEES MUST CONSUME BEVERAGES/FOOD IN DESIGNATED AREAS OR PUT A LID ON CUP TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, ETC.
    • 46. GLOVES USED PROPERLY
      • NOTED THAT FOOD EMPLOYEES WERE ENGAGED IN HANDLING FOOD WITHOUT THE USE OF GLOVES, INSTRUCTED PIC TO ADDRESS THE CURRENT PRACTICES REGARDING THE IMPORTANCE OF PROPER GLOVE USAGE TO ENSURE FOOD SAFETY AND TO COMPLY WITH HYGIENE STANDARDS
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE INTERIOR AND EXTERIOR OF THE MICROWAVE NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED IN FRONT BARISTA AREA EXCESSIVE AMOUNT OF FOOD DEBRIS UNDERCOUNTER AND ON SHELVES. INSTRUCTED TO CLEAN AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO VENTILATION HOOD SYSTEM INSTALLED ON 2ND FLOOR PASTRY KITCHEN. INSTRUCTED PERSON IN CHARGE TO CONTACT CITY OF CHICAGO VENTILATION DEPARTMENT.
  3. Complaint

    12 infractions

    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • FOUND A FOOD EMPLOYEE EATING WHILE PREPARING READY TO EAT FOOD PLACING ON A FOOD CUTTING BOARD IN THE PREP AREA. INSTRUCTED MANAGEMENT THAT EMPLOYEES MUST CONSUME BEVERAGES/FOOD IN DESIGNATED AREAS OR PUT A LID ON CUP TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, UTENSILS, ETC.
    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED FOOD HANDLER USE THE 1-COMP SINK IN PREP AS A HANDWASHING SINK. INSTRUCTED TO UTILIZE DESIGNATED HANDSINKS ONLY. PIC INSTRUCTED STAFF TO STOP THE PRACTICE AND ONLY USE HAND SINK FOR HANDWASHING. PRIORITY FOUNDATION VIOLATION #7-38-010. CITATION ISSUED.
    • 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
      • OBSERVED FOOD HANDLER TOUCH READY TO EAT FOOD (SLICED AVACADO, TOASTED BREAD, AND BACON) WITH BARE HAND. FOOD EMPLOYEES' MAY NOT CONTACT EXPOSED, READY-TO-EAT FOOD WITH THEIR BARE HANDS AND SHALL USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS, TONGS, SINGLE-USE GLOVES, OR DISPENSING EQUIPMENT. PIC INSTRCUTED FOOD HANDLER TO DISPOSE OF RTE FOODS TOUCHED WITH BARE HANDS. PRIORITY VIOLATION #7-38-010. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HOT WATER AT 147.9F AT THE EXPOSED HANDWASHING SINK AT DISH, FRONT AND REAR PREP. MUST PROVIDE HOT WATER BETWEEN 100-120F AT THE HANDWASHING SINKS. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE COLD HOLDING UNIT TO BE IMPROPER: RAW EGGS AT 61.7F, DICED TOMATO SALSA 58.6F, COOKED POTATOES 58.9F, RAW UNCOOKED PORK BACON AT 53.2F AND BOILED EGGS AT 46.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 40 LBS OF PRODUCTS WORTH $750.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • OBSERVED FACILITY NOT MEETING COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS; FACILITY IN (ROP) REDUCE OXYGEN PACKAGING OF COOKED MEAT, ETC IN WALK IN ON 2ND FLOOR. INFORMED PERSON IN CHARGE OF REQUIREMENTS AND FACILITY MUST MEET AND MAINTAIN. TAG UNIT ALL ROP PRODUCTS IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $250.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • OBSERVED FACILITY NOT MEETING VARIANCE REQUIREMENTS FOR MODIFIED (ROP) PACKAGING PERFORMED IN FACILITY.NO HACCP ON SITE OF DOCUMENTATION FOR PROCEDURE PREFORMED IN FACILITY. INFORMED FACILITY OF REQUIREMENTS MUST MEET AND MAINTAIN. CITATION CONSOLIDATED WITH #29.
    • 46. GLOVES USED PROPERLY
      • NOTED THAT FOOD EMPLOYEES WERE ENGAGED IN HANDLING FOOD WITHOUT THE USE OF GLOVES, INSTRUCTED PIC TO ADDRESS THE CURRENT PRACTICES REGARDING THE IMPORTANCE OF PROPER GLOVE USAGE TO ENSURE FOOD SAFETY AND TO COMPLY WITH HYGIENE STANDARDS
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE INTERIOR AND EXTERIOR OF THE MICROWAVE NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HAND SINK NEAR DISH PIPES FALL COMPLETELY OFF, INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED IN FRONT BARISTA AREA EXCESSIVE AMOUNT OF FOOD DEBRIS UNDERCOUNTER AND ON SHELVES. INSTRUCTED TO CLEAN AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO VENTILATION HOOD SYSTEM INSTALLED ON 2ND FLOOR PASTRY KITCHEN. INSTRUCTED PERSON IN CHARGE TO CONTACT CITY OF CHICAGO VENTILATION DEPARTMENT.
  4. License

    0 infractions

  5. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website