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DABOBA

2142 S ARCHER AVE, CHICAGO, IL 60616 · Restaurant

Inspection summary

DABOBA has been inspected 5 times by Chicago Department of Public Health since October 4, 2022. The most recent inspection, on December 15, 2025, recorded 5 infractions.

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

  • 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 4 times across 3 separate inspections, most recently on December 15, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 December 15, 2025. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 3 separate inspections, most recently on November 6, 2024. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 November 6, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on October 28, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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

    5 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE FOODS ARE BEING PREPARED, HANDLED AND SERVED SUCH AS (TEA DRINKS, SLICED FRUIT.) MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS T THE HAND-SINK IN THE FRONT PREP AREA. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWELS FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
  2. Canvass Re-Inspection

    5 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B): OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE OF THE COLD HOLDING UNITS ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12: OBSERVED PLASTIC PITCHERS WITH DRY INGREDIENTS, A BULK DRY INGREDIENT SOTRAGE CONTAINER, AND SQUIRT BOTTLES OF SYRUPS NOT LABELED IN THE REAR PREP AREA. INSTRUCTED TO LABEL ALL MENTIONED ITEMS.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-904.11: OBSERVED A CUTTING BOARD STORED ON THE FLOOR IN THE REAR PREP AREA. INSTRUCTED TO WASH, RINSE, AND SANITIZE MENTIONED CUTTING BOARD, AND PROPERLY STORE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13: OBSERVED THE FLOORS NEAR THE TWO DOOR REFRIGERATOR IN NEED OF CLEANING. ISNTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13: OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED ALL FOOD HANDLERS MUST HAVE PROOF OF FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES.
  3. Canvass

    8 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • UPON ARRIVAL, OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE OPEN AND OPERATING. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HANDWASHING SINKS IN THE FRONT AND REAR PREP AREAS WITHOUT HANDWASHING SOAP. INSTRUCTED TO PROVIDE HANDWASHING SOAP AT ALL HANDWASHING SINKS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030 (C), CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE OF THE COLD HOLDING UNITS ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PLASTIC PITCHERS WITH DRY INGREDIENTS, A BULK DRY INGREDIENT SOTRAGE CONTAINER, AND SQUIRT BOTTLES OF SYRUPS NOT LABELED IN THE REAR PREP AREA. INSTRUCTED TO LABEL ALL MENTIONED ITEMS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED A PEST CONTROL LOGBOOK WITH NO UP-TO-DATE SERVICE REPORT. THE SERVICE REPORT PROVIDED WAS DATED IN 2022. INSTRUCTED TO HAVE PEST CONTROL SERVICE THE FACILITY AND MAINTAIN RECORDS ON SITE. PRIORITY FOUNDATION 7-38-020 (C), CITATION ISSUED
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED A CUTTING BOARD STORED ON THE FLOOR IN THE REAR PREP AREA. INSTRUCTED TO WASH, RINSE, AND SANITIZE MENTIONED CUTTING BOARD, AND PROPERLY STORE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOORS NEAR THE TWO DOOR REFRIGERATOR IN NEED OF CLEANING. ISNTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED ALL FOOD HANDLERS MUST HAVE PROOF OF FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES.
  4. License Re-Inspection

    0 infractions

  5. License

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEAN UP KIT ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO THERMOMETER ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO PEST CONTROL LOGBOOK OR PROOF OF PEST CONTROL ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN PEST CONTROL AND LOGBOOK
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTHS IN NEED OF SANITIZING BUCKETS TO BE PUT INTO WHEN NOT IN USE. INSTRUCTED TO OBTAIN AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHEMICAL TEST STRIPS ON SITE AT TIME OF INSPECTION INSTRUCTED TO OBTAIN AND MAINTAIN.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • HOT WATER NEEDED IN BOTH MEN AND WOMEN WASHROOM INSTRUCTED TO OBTAIN AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • NO DESIGNATED OUTSIDE GARBAGE RECEPTICLE ON SITE INSTRUCTED TO OBTAIN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CEILING IN UTILITY ROOM IS OPEN AND EXPOSED INSTRUCTED TO CLOSE AND MAINTAIN.

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