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DA LOBSTA

131 N CLINTON ST, CHICAGO, IL 60661 · Restaurant

Inspection summary

DA LOBSTA has been inspected 9 times by Chicago Department of Public Health since August 29, 2013. The most recent inspection, on December 14, 2017, found no infractions.

2 of 9 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.

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.

  • 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 2 times across 2 separate inspections, most recently on March 13, 2015. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 8 times across 5 separate inspections, most recently on November 10, 2016. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 July 11, 2017. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on November 10, 2016. For example: FOOD HANDLER REQUIREMENTS MET

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on December 8, 2014. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Found excessive dirt build up (black substance) on floor under chemicals/near hand sink. Chemicals stored directly on the floor. Instructed to detail clean and sanitize this area, and must elevate all items at least 6 inches above the floor to allow proper cleaning. Must maintain same.
  3. Canvass

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED SINGLE SERVICE FORKS AND SPOONS BEING STORED WITH THEIR USE ENDS PRESENTED TO THE CONSUMER. INSTRUCTED TO STORE ALL SINGLE SERVICE ARTICLES INVERTED, OR WITH THE HANDLE PRESENTED TO THE CONSUMER.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NOTED THAT FOOD HANDLER ON SITE COULD NOT PROVIDE PROOF OF CERTIFICATION. INSTRUCTED THAT ALL FOOD HANDLERS MUST MEET MINIMUM FOOD HANDLER REQUIREMENTS AND PROVIDE PROOF OF CERTIFICATION ON SITE.
  4. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATION OF OIL AND DEBRIS ON THE GRILL PRESS AND THE KNIVES ON THE MAGNETIC KNIFE RACK. INSTRUCTED TO CLEAN AND MAINTAIN THESE SURFACES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A LEAK AT THE PREP SINK FAUCET. INSTRUCTED TO REPAIR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED SOILED WIPING CLOTH STORED ON TOP OF THE PREP TOP COOLER. INSTRUCTED TO STORE IN SANITIZER SOLUTION BETWEEN USES.
  5. Recent Inspection

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE EXTERIOR OF THE PREP COOLERS, PREP TABLES, THE MICROWAVE AND REMOVE GREASE AND FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN THE FLOORS THROUGHOUT AND REMOVE FOOD DEBRIS.
  6. Canvass

    3 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO SANITIZING SOLUTION REGISTERING ON THE INTERIOR OF THE LOW TEMPERATURE DISH MACHINE DURING THE FINAL RINSE CYCLE. MUST REPAIR. CRITICAL CITATION ISSUED 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE EXTERIOR OF THE PREP COOLERS, PREP TABLES, THE MICROWAVE AND REMOVE GREASE AND FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN THE FLOORS THROUGHOUT AND REMOVE FOOD DEBRIS.
  7. Canvass

    3 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED EXPOSED HAND SINK NOT ACCESSIBLE OR MAINTAINED. HAND SINK COMPLETELY BLOCKED BY METAL PREP TABLE AND CARDBOARD BOXES. NO PAPER TOWELS AT SINK WHEN MADE ACCESSIBLE. INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AND MAKE SINK AVAILABLE/ACCESSIBLE AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE PLASTIC WRAP AS A LINER FOR THE CUTTING BOARD. ALL SURFACES MUST BE SMOOTH AND CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTREMELY DIRTY INTERIOR OF THE EXPOSED HAND SINK. MUST CLEAN AND MAINTAIN.
  8. Canvass

    2 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO SANITIZING SOLUTION REGISTERING AT THE DISH MACHINE ON SITE. MUST REPAIR AND PROVIDE SANITIZING SOLUTION AT DISH MACHINE TO PROPERLY WASH,RINSE AND SANITIZE MULTI USE ITEMS. CRITICAL CITATION ISSUED 7-38-030
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. (SOUP,SHRIMP,ETC) MUST PROVIDE. CRITICAL CITATION ISSUED 7-38-012.
  9. License

    0 infractions

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