Skip to content
Loading map…

DEARLY BELOVED CHICAGO

900 N FRANKLIN ST, CHICAGO, IL 60610 · Restaurant

Inspection summary

DEARLY BELOVED CHICAGO has been inspected 7 times by Chicago Department of Public Health since May 16, 2024. The most recent inspection, on June 29, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Pests and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 separate inspections, most recently on August 28, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 August 20, 2025. For example: REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

  • 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 2 times on August 20, 2025. 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 5 times across 3 separate inspections, most recently on August 28, 2025. For example: IN-USE UTENSILS: PROPERLY STORED

  • 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 5 times across 2 separate inspections, most recently on August 20, 2025. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

7 inspections

  1. Non-Inspection

    0 infractions

  2. Canvass Re-Inspection

    5 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY AT THE TIME OF INSPECTION.HOWEVER NO FOOD IS PREPARED AND/OR SERVED AT THIS TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-012. NO CITATION ISSUED TODAY.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO HANDWASHING SIGNAGE AT THE BAR HANDWASHING SINKS. INSTRUCTED TO HAVE THE HAND WASHING SIGNS POSTED WHERE NECESSARY.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED LOOSE AND MISSING KNOTS ON THE LID OF SERVICE PREP COOLERS IN THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
  3. Canvass

    10 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO SOAP AT HAND WASH SINKS OF THE KITCHEN, PREP AREA, AND BAR. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO PAPER TOWELS AT HANDWASH SINKS OF THE PREP AND BAR. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED. CONSOLIDATED WITH THE ABOVE CITATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO HANDWASHING SIGNAGE AT THE BAR HANDWASHING SINKS. INSTRUCTED TO HAVE THE HAND WASHING SIGNS POSTED WHERE NECESSARY.
    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • NOTED SHELLFISH (MUSSELS)IN A CONTAINER INSIDE THE BASEMENT WALK-IN COOLER WITH NO IDENTIFICATION TAGS AS REQUIRED BY THE CODE. INSTRUCTED MANAGEMENT ALWAYS TO HAVE TAGS ATTACHED TO EACH BATCH UNTIL THE LAST PRODUCT IS USED, AND THEN THE TAG MUST BE STORED FOR AN ADDITIONAL 90 DAYS IN A FOLDER. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $30.00 THROUGH THE DENATURING PROCESS. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NOTED A THICK, BLACK, AND SLIMY SUBSTANCE INSIDE THE INNER LINING AND UPPER COMPARTMENT OF THE ICE MACHINE DRIPPING ONTO THE ICE. INSTRUCTED MANAGEMENT NOT TO USE THE ICE MACHINE UNTIL THE EQUIPMENT IS DETAIL CLEANED AND SANITIZED. MANAGER IMMEDIATELY HAD EMPLOYEES CLEAN AND SANITIZE THE MACHINE. PRIORITY FOUNDATION VIOLATION#7-38-005. CITATION ISSUED
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NOTED: THE LOW TEMPERATURE DISHWASHING WASHING MACHINE IN USE IS NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZED AT A MINIMUM OF 50 PPM. MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • NOTED A VACUUM PACKAGING MACHINE ON SITE WITH NO PROOF OF HACCP OR VARIANCE PER HEALTH CODE REQUIREMENT. NO FOOD OR VACUUM PACKAGED ITEMS NOTE AT THE TIME OF INSPECTION. INSTRUCTED MANAGEMENTTO REMOVE THE VACUUM SEALER AND NOT TO USE UNTIL A VARIANCE AND HACCP ARE APPROVED BY THE HEALTH DEPARTMENT. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED LOOSE AND MISSING KNOTS ON THE LID OF SERVICE PREP COOLERS IN THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT, ESPECIALLY AT THE BASEMENT FOOD DRY STORAGE AREA.
  4. Non-Inspection

    0 infractions

  5. Non-Inspection

    0 infractions

  6. License

    0 infractions

  7. License

    6 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED OPENING AT BASE OF REAR EXIT DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED PLUMBER'S PUTTY AROUND DRAINS IN INTERIOR OF THREE COMPARTMENT SINK IN DISHWASHING AREA. INSTRUCTED TO REMOVE PLUMBLERS PUTTY, NON FOOD CONTACT SURFACES SHALL BE SMOOTH FOR EASE OF CLEANABILITY. OBSERVED PLASTIC FILM ON UPPER WALL CABINETS NEXT TO HOOD NEAR COOKLINE, HOOD ABOVE DISH MACHINE AND ON THE EXTERIOR OF DISHMACHINE AND BOOSTER HEATER. INSTRUCTED TO REMOVE PLASTIC FILM FROM SAID EQUIPMENT, FOOD AND NON-FOOD CONTACT SURFACES SHALL BE SMOOTH FOR EASE OF CLEANABILITY.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • UNABLE TO VERIFY EXISTENCE OF THREE EXTERIOR GREASE TRAPS LOCATED ON SOUTHSIDE OF FACILITY. OBSERVED COVER LABELED EAST JORDAN. INSTRUCTED TO INSTALL LID LABELED GREASE TO VERIFY EXISTENCE OF THREE EXTERIOR GREASE TRAPS LOCATED ON SOUTHSIDE OF FACILITY.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO SELF CLOSING DEVICES ON FOUR WASHROOMS LOCATED OUTSIDE OF KITCHEN. INSTRUCTED TO INSTALL SELF CLOSING DEVICES ON FOUR WASHROOM DOORS OUTSIDE OF KITCHEN SO THAT WASHROOM DOORS ARE SELF CLOSING AND TIGHT FITTING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED NO MOP DRYING RACK. INSTRUCTED TO INSTALL MOP DRYING RACK FOR PROPER DRAINAGE AND DRYING OF MOPS TO PREVENT PEST BREEDING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED NONFUNCTIONING GLASS WASHERS ATTACHED TO BOTH HANDWASHING SINKS IN BAR AREA. INSTRUCTED TO REMOVE NONFUNCTIONING GLASS WASHER ATTACHMENTS AND SMOOTHLY SEAL HOLES FOR EASE OF CLEANABILITY.

Nearby inspected facilities

Own this business? Add a badge to your website