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CHICAGO ELITE

600 E GRAND AVE, CHICAGO, IL 60611 · Restaurant

Inspection summary

CHICAGO ELITE has been inspected 12 times by Chicago Department of Public Health since June 18, 2014. The most recent inspection, on September 22, 2025, found no infractions.

5 of 12 inspections on record found no infractions at all. No inspections are on record from the past 12 months. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

The last 3 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 11 times across 6 separate inspections, most recently on August 9, 2021. For example: UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

  • 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 August 31, 2022. 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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    0 infractions

  4. Canvass

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • No mop sink available for waste water disposal, instructed to install.
  5. Canvass

    1 infraction

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED PRESET TABLEWARE IN THE DINING ROOM, UNCOVERED & EXPOSED TO POTENTIAL CONTAMINATION. MUST REMOVE/COVER/INVERT ALL FOOD CONTACT SURFACES OF PRESET TABLEWARE TO PREVENT POTENTIAL EXPOSURE TO CONTAMINATION
  6. Canvass

    0 infractions

  7. Canvass

    0 infractions

  8. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11 DISHWASH 3-COMPARTMENT SINK STOPPERS NOT WORKING. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS (X3) AT DISHWASH 3-COMPARTMENT SINK.
  9. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND CUTTING PREP TABLE LOCATED IN THE MIDDLE OF THE KITCHEN WITH DEATTCHED EDGES AT THE MIDDLE PORTION.MUST REPAIR AND MAINTAIN AS SO AS TO BE SMOOTH AND EASILY CLEANBLE.
  10. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FOOD DEBRIS ON WALLS AT 2ND FLOOR BAR. MUST CLEAN WALLS AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FLOOR CLUTTERED IN PREP AREA CLOSET. MUST ELEVATE ALL ITEMS 6" OFF FLOOR OR REMOVE ITEMS.
  11. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE EXTERIOR OF LIGHT SHIELDS IN THE PREP AREA AND REMOVE DUST BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN FLOORS IN THE PREP AREA AND KEEP DRY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REMOVE DUST FROM THE CEILINGS IN THE PREP AREA. ALSO DETAIL CLEAN VENT COVERS AND REMOVE DUST.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR THE SLOW DRAIN AT THE 2ND FLOOR BAR HAND SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST MINIMIZE CLUTTER IN THE STORAGE ROOM ADJACENT TO THE LOWER LEVEL BRIDAL SUITE. MUST REMOVE UNNECESSARY ITEMS AND BETTER ORGANIZE REMAINING ITEMS. ALSO MINIMIZE CLUTTER IN THE UNUSED LOWER GALLEY WASHROOM.
  12. License

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED INSIDE OF ICE MACHINE IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN INSIDE OF THE ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS IN PREP AREA WITH DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED PLUMBING LEAKING UNDER THE FAR RIGHT COMPARTMENT OF THE 3 COMPARTMENT SINK IN THE PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.

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