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CITY SOCIAL

120 N LA SALLE ST, CHICAGO, IL 60602 · Restaurant

Inspection summary

CITY SOCIAL has been inspected 11 times by Chicago Department of Public Health since October 25, 2016. The most recent inspection, on January 28, 2025, recorded 2 infractions.

None of the 11 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food source, labelling and allergens and Protecting food from contamination.

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.

  • 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 5 times across 4 separate inspections, most recently on February 6, 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 4 times across 4 separate inspections, most recently on September 26, 2022. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 3 times across 3 separate inspections, most recently on January 28, 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 3 times across 2 separate inspections, most recently on September 26, 2022. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 9 times across 7 separate inspections, most recently on February 6, 2024. For example: UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

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.

11 inspections

  1. Canvass

    2 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST ELEVATE DISHES AND COOKING EQUIPMENT FROM THE FLOOR IN THE DISH WASHING AREA TO PROTECT FROM CONTAMINATION.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED EXPIRED FOOD HANDLER TRAINGING FOR FOOD EMPLOYEES. INSTRUCTED MANAGEMENT THAT ALL FOOD EMPLOYEES MUST RENEW TRAINING AND KEEP CERTIFICATES ON SITE.
  2. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDWASHING SIGANAGE PROVIDED AT THE HANDWASHING SINKS IN THE PREP/DISHWASHING AREAS. INSTRUCTED TO PROVIDE.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED A PILE OF DISHES STORED ON THE FLOOR IN THE DISHWASHING AREA. INSTRUCTED TO REMOVE OR ELEVATE DISHES FROM THE FLOOR TO PROTECT FROM CONTAMINATION.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF ALLERGEN TRAINING FOR CITY OF CHICAGO FOOD MANAGERS. INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE.
  3. Complaint

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
  4. Canvass

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO ORIGINAL CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATE ON SITE WHILE TCS FOODS ARE BEING PREPPED (SUCH AS CHICKEN, BEEF, PORK) AT TIME OF INSPECTION. INSTRUCTED MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPPED/SERVED. INSTRUCTED MUST POST A VALID CITY OF CHICAGO FOOD SANITATION MANAGER CERTIFICATION IN PLAIN VIEW OF CUSTOMERS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT RUNNING WATER AT HANDWASHING SINKS. TEMPERATURE OF WATER AT HANDWASHING SINK AT PREP AREA WAS 92.5F AND 83.2F AND 84,7F AT HANDWASHING SINK IN BAR AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT A MINIMUM TEMPERATURE OF 100F AT ALL HAND WASH SINKS. PRIORITY VIOLATION 7-38-030(C) MANAGER FIXED IT ON SITE
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED THE LOW TEMPERATURE DISH MACHINE IN THE BACK NOT PROPERLY SANITIZING AT 0PPM OF CHLORINE DURING THE INSPECTION DUE TO NO SANITIZER. INSTRUCTED MANAGER SAID EQUIPMENT MUST PROPERLY SANITIZE AT 50PPM-100PPM OF CHLORINE ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED NUT, SALT AND SUGAR OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED BOWLS STORED FACING UP ON SHELF IN STORAGE AREA. INSTRUCTED TO INVERT ALL EQUIPMENT TO PREVENT CONTAMINATION.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED ICE SCOOP LAYING ON TOP OF ICE MACHINE. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP ABOVE ICE TO PREVENT CONTAMINATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • DIRT BUILD-UP NOTED ON COOLING LINE INSULATION INSIDE WALK-IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
  5. Canvass

    4 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CERTIFIED FOOD SERVICE MANAGER ON SITE WHILE HANDLING AND SERVING TCS FOODS ( BEEF, CHICKEN... ) INSTRUCTED TO OBTBAIN. PRIORITY FOUNDATION VIOLATION 7-38-012.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • BULK FOOD CONTAINERS NOT LABELED ( FLOUR, SUGAR...) INSTRUCTED TO LABEL.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • DIRT BUILD-UP NOTED ON COOLING LINE INSULATION INSIDE WALK-IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
  6. Canvass

    3 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED FACILITY WITH USE OF THE SAMPLE CLEAN UP POLICY PROVIDED FROM CDPH WEBSITE AND NO SUPPLIES. INSTRUCTED FACILITY TO PROVIDE A COMPLETED POLICY REFLECTING THE SUPPLIES INCLUDED IN SAMPLE POLICY. MUST ENSURE THE AVAILABILITY OF BOTH A COMPLETED POLICY REFLECTIVE SET OF SUPPLIES NEEDED FOR RESPONDING TO VOMIT AND/OR DIARRHEA TO PROPERLY HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED MENU WITH A DISCLOSURE STATEMENT AND NO REMINDER ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS OFFERED (EX. COOK TO ORDER BURGERS, SALMON STEAK ETC.). INSTRUCTED TO PROVIDE BOTH DISCLOSURE STATEMENT AND REMINDER ON THE MENU. (REFER TO CDPH CONSUMER ADVISORY HANDOUT). PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
  7. Suspected Food Poisoning

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT/ DIARRHEA CLEANUP PROCEDURE, INSTRUCTED TO OBTAIN
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MISSING LABELS ON BULK FOOD CONTAINERS (SALT)
    • 40. PERSONAL CLEANLINESS
      • FOOD HANDLER NOT WEARING HAIR RESTRAINT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • KITCHEN CEILING MISSING PANELS, INSTRUCTED TO INSTALL
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATE FOR FOOD MANAGERS, INSTRUCTED TO OBTAIN
  8. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS ( SUGAR, SALT ). COOKED FOOD IN WALK-IN COOLER NOT LABELED. INSTRUCTED TO LABEL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PLASTIC DELI CUPS NOT AIR DRIED PROPERLY BEFORE STACKING, INSTRUCTED TO AIR DRY.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DELI MEAT SLICER NOT CLEANED PROPERLY, FOUND FOOD DEBRIS STUCK ON BLADE COVER, INSTRUCTED TO CLEAN AND SANITIZE.
  9. Complaint

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DEAD ROACHES IN BETWEEN THE SHELVES AND THE CONDENSORS FOR THE BEER COOLERS LOCATED BEHIND THE BAR. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED 4 DEAD ROACHES ON THE FLOOR LOCATED BEHIND THE BAR. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND MAINTAIN.
  10. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE PREP COOLER GASKETS WITH FOOD DEBRIS IN THE KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN ALL GASKETS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE FLOORS THROUGHOUT THE KITCHEN UNDER EQUIPMENT WITH ACCUMULATED FOOD DEBRIS AND THE 3 COMPARTMENT SINK FLOOR DRAIN WITH BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS AND FLOOR DRAINS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE HOOD VENTS WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN HOOD VENTS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED A BLOWN LIGHT UNDER THE FRONT HOODS. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
  11. License

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Prep counter shelving, cooler shelving, and bar storage shelving not clean, need detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors throughout premises and kitchen prep areas not clean, need detailed cleaning(corners).

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