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COBRA LOUNGE/ALL RISE BREWING CO.

235 N ASHLAND AVE, CHICAGO, IL 60607 · Restaurant

Inspection summary

COBRA LOUNGE/ALL RISE BREWING CO. has been inspected 12 times by Chicago Department of Public Health since January 13, 2015. The most recent inspection, on January 15, 2026, recorded 3 infractions.

None of the 12 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Food source, labelling and allergens.

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.

  • 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 3 times across 3 separate inspections, most recently on January 15, 2026. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 June 23, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 April 13, 2018. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 September 11, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 once on April 13, 2018. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

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

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MISSING HANDWASH SIGNAGE AT HANDWASH SINKS IN BAR AND PREP ARA. INSTD TO PROVIDE HANDWASH SIGNAGE AND MAINTAIN
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MULTI USE EQUIPMENT IN BASEMENT STORED UNDER SEWER LINES THAT ARE NOT SHIELDED TO INTERCEPT POTENTIAL DRIPS. INSTD TO STORE UNDER SHIELDED SEWER LINES OR IN ANOTHER PROPER AREA
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MULTI USE UTENSILS NOT INVERTED DURING STORAGE. INSTD TO INVERT (HANDLE UP) DURING STORAGE AND MAINTAIN
  2. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS, AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON THE FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS, AND IN ALL CORNERS IN PREP, DISHWASHING, STORAGE, AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS, AND ALL CORNERS IN ALL AREAS.
  3. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINKS LOCATED IN BARS AND TOILET ROOMS. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED SLICER LOCATED IN BASEMENT STORAGE AREA COVERED IN DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BUILD UP OF DUST ON CEILING AND VENTS ABOVE DISHWASHING AREA. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
  4. Canvass

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED EXPIRED ALLERGEN TRAINING CERTIFICATE ON SITE. MUST PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.
  5. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION. 7-38-010.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED POROUS SURFACE EXPOSED ON INTERIOR SIDE OF WALK IN DOOR IN BASEMENT. MUST REPAIR TO MAKE DOOR NON-POROUS, SMOOTH AND EASILY CLEANABLE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE PROOF OF FOOD HANDLERS TRAINING FOR ALL FOOD HANDLING EMPLOYEES.
  6. Canvass

    1 infraction

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURE AND CLEAN UP KIT FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS DURING INSPECTION. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
  7. Canvass Re-Inspection

    1 infraction

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST DETAIL CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELDS IN PREP AREA
  8. Canvass

    5 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED A PINK SLIME LIKE SUBSTANCE ON THE INTERIOR PANEL OF THE ICE MACHINE IN THE BASEMENT, SUBSTANCE LIKELY TO CONTAMINATE ICE FOR HUMAN CONSUMPTION. INSTRUCTED TO DISCONTINUE USING MACHINE UNTIL SERVICED, CLEANED AND SANITIZED. SERIOUS VIOLATION 7-38-005(A)
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL FOOD CONTAINERS THROUGHOUT PREP AREA, WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN FOOD DEBRIS FROM NOZZLE DISPENSERS AT BOTH BARS. CLEAN DRIED FOOD DEBRIS FROM INTERIOR CONTACT SURFACE OF MICROWAVE, FROM GRILL, STOVE, REACH IN COOLERS, AND FRYERS. CLEAN FOOD DEBRIS FROM LOWER SHELVES OF PREP TABLES THROUGHOUT THE PREP AREA. ALSO, CLEAN EXCESSIVE GREASE AND DRIED FOOD FROM INTERIOR/EXTERIOR CONTACT SURFACE OF SMOKER IN PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN DEBRIS FROM FLOORS BEHIND BOTH BARS, HOT FOOD LINE IN PREP AREA, AND THROUGHOUT BASEMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST DETAIL CLEAN UNKNOWN DEBRIS FROM LIGHT SHIELDS IN PREP AREA
  9. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • WIRE SHELVING INSIDE BASEMENT WALK-IN COOLER IN POOR REPAIR, INSTRUCTED TO REPLACE OR RESEAL SHELVING,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OR SMOKER AND VENTS ABOVE COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • LIGHT SHIELDS IN KITCHEN PREP AREA AND CEILING VENTS BY DISH MACHINE, NOT CLEAN, INSTRUCTED TO CLEAN DAILY,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO EXPOSED HAND SINK IN EMPLOYEES BATHROOM IN BASEMENT AREA, INSTRUCTED TO PROVIDE, AND DISCONTINUE USE, UNTIL HAND SINK IS INSTALLED OR TOILET COMMODE REMOVED,
  10. Canvass Re-Inspection

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERNAL PANEL OF ICE MACHINE NOT CLEAN, SLIGHT PINK SUBSTANCE NOTED. INSTD TO CLEAN AND MAINTAIN.
  11. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PREP COOLER CURRENTLY IN USE, IN POOR REPAIR, UNABLE TO MAINTAIN PRODUCT TEMPERATURE, INTERNAL AIR TEMPERATURE OF 50.0F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. LARGE ACCUMULATION OF STANDING WATER FROM CONDENSER NOTED ON INTERNAL BOTTOM SHELF.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • THE FOLLOWING POTENTIALLY HAZARDOUS FOODS IN CONTAINERS AT IMPROPER TEMPERATURE IN COOLER: HUMMUS 45.5F, PORK 45.9F (DATED 6/20 & 6/22) , CHICKEN 48.9F. ALL PRODUCT VOLUNTARILY DISCARDED AND DENATURED. APPROX 10LBS $50 VALUE. 7-38-005A CRITICAL VIOLATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERNAL PANEL OF ICE MACHINE NOT CLEAN, SLIGHT PINK SUBSTANCE NOTED. INSTD TO CLEAN AND MAINTAIN.
  12. License

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • BEEF BRISKET COOKED AND COOLED 1-12-15 IN WALK-IN COOLER FOUND AT INTERNAL TEMPERATURES RANGING FROM 44.1 DEGREES TO 51.2F. INSTRUCTED ON PROPER METHOD OF COOLING COOKED FOODS AND INSTRUCTED TO DISCARD PRODUCT FOUND AT IMPROPER TEMPERATURES. CRITCAL VIOLATION 7-38-005(A).
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OUTER OPENINGS NOT PROTECTED. EXIT DOOR IN BACK BAR AREA HAD A 1/4 INCH GAP UNDERNEATH THE BOTTOM. 1/4 INCH GAP AT CENTER BOTTOM OF DOUBLE DOORS IN NEWLY ADDED BAR AREA. ALL DOORS MUST BE TIGHT-FITTING AT BOTTOMS, SIDES AND CENTERS TO PREVENT RODENT ENTRY. SERIOUS VIOLATION 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL COOKED, PREPARED AND FOODS REMOVED FROM ORIGINAL CONTAINERS WHEN STORED OVER 24 HOURS MUST BE PROPERLY LABELED.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL MULTI-USE UTENSILS MUST BE PROPERLY STORED IN CLEAN CONTAINERS INVERTED(HANDLES UP OR OUT).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN ALL 3 COMPARTMENT AND EXPOSED HAND SINKS BEHIND THE FRONT AND BACK BARS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS THROUGHOUT SECTIONS OF BASEMENT ALONG THE BASES OF THE WALLS AND IN CORNERS(DIRT AND DEBRIS). LEVEL ALL UNEVEN SECTIONS OF FLOORS THROUGHOUT BASEMENT. CLEAN THE INTERIOR OF THE ICE MACHINE IN THE BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL LARGE CRACKS IN WALLS IN BASEMENT INSIDE AND OUTSIDE OF LIQUOR STORAGE CAGE IN BASEMENT. SEAL LARGE GAPS AND HOLES IN BRICK WALLS THROUGHOUT(ELIMINATE HARBORAGE AREAS FOR PESTS). CLEAN LIGHT SHIELDS IN FOOD PREP AREA(WATER STAINS AND DIRT). REPLACE MISSING FLOOR TILES AT DOORWAY COMING OUT OF FOOD PREP AREA INTO NEW BAR AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKY COLD WATER FAUCET AT 3 COMP. SINK BEHIND BACK BAR. STABILIZE EXPOSED HAND SINK ON WALL IN BACK BAR AND PROVIDE WORKING EXHAUST IN BOTH WASHROOMS IN SAME AREA.

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