Skip to content
Loading map…

DECADENT CHICAGO

1355 S MICHIGAN AVE, CHICAGO, IL 60605 · Restaurant

Inspection summary

DECADENT CHICAGO has been inspected 7 times by Chicago Department of Public Health since November 29, 2021. The most recent inspection, on June 10, 2025, found no infractions.

3 of 7 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: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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.

  • 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 4 times across 3 separate inspections, most recently on March 13, 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 2 times across 2 separate inspections, most recently on March 13, 2024. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 2 times across 2 separate inspections, most recently on March 28, 2023. 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 once on March 13, 2024. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 once on August 30, 2022. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

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. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Canvass

    5 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TCS): COOKED MACARONI, SHRIMP GRAVY, BOILED EGGS, DRESSING ETC. HELD FOR OVER 24 HOURS WITHOUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY READY-TO-EAT TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOUND ICING, CAKE MIX AND FRUIT FILLINGS STORED DIRECTLY ON FLOOR IN FOD PREP AREA. MUST ELEVATE ALL FOOD ITEMS 6 INCHES FROM THE FLOOR AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND ALL COOLERS IN PREP AREA AND STAINLESS STEEL PREP/STORAGE TABLES FILLED WITH AN EXCESSIVE AMOUNT OF FOOD DEBRIS LOCATED ON THE OUTSIDE AND INSIDE OF NON- FOOD CONTACT SURFACE. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • FOUND HOOD FILTERS FILLED WITH GREASE AND DUST. MUST CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND CITY OF CHICAGO FOOD SERVICE MANAGER WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.
  4. Canvass Re-Inspection

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED A HAND WASHING SIGN IS NEEDED AT THE FRONT FOOD PREP AREA HAND WASHING SINK. INSTRUCTED TO PROVIDE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED THE INTERIOR OF THE FRYERS WITH MINOR DEBRIS. INSTRUCTED TO CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED ACCUMULATED SPLATTER ON THE WALLS LOCATED UNDER THE 3 COMPARTMENT SINK AND THE LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO CLEAN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-304.11 OBSERVED SOME COOKING EQUIPMENT (PORTABLE FRYERS) NOT UNDER VENTILATION. INSTRUCTED ALL COOKING EQUIPMENT MUST BE UNDER ADEQUATE VENTILATION.
  5. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED A HAND WASHING SIGN IS NEEDED AT THE FRONT FOOD PREP AREA HAND WASHING SINK. INSTRUCTED TO PROVIDE.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-501.114 OBSERVED THE LOW TEMPERATURE DISH MACHINE NOT PROPERLY SANITIZING AT 0PPM DURING THE INSPECTION. INSTRUCTED TO REPAIR SO THAT THE LOW TEMPERATURE DISH MACHINE PROPERLY SANITIZES AT 50PPM-100PPM AT ALL TIMES. LT DISH MACHINE TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED. FACILITY MUST USE THE 3 COMPARTMENT SINK TO WASH RINSE AND SANITIZE ALL EQUIPMENT AND UTENSILS. PRIORITY VIOLATION. CITATION ISSUED 7-38-025.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 OBSERVED NO CONSUMER ADVISORY POSTED FOR PUBLIC VIEW NOR A CONSUMER ADVISORY DISCLOSURE NOR REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (EGGS SANDWICHES, EGG SKILLETS). INSTRUCTED TO POST A CONSUMER ADVISORY FOR PUBLIC VIEW AND ADD A CONSUMER ADVISORY DISCLOSURE AND REMINDER ON BOTH THE FACILITY'S DIGITAL MENU AND ON THE MENU THAT IS ONLINE. PRIORITY FOUNDATION 7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED THE INTERIOR OF THE FRYERS WITH MINOR DEBRIS. INSTRUCTED TO CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED ACCUMULATED SPLATTER ON THE WALLS LOCATED UNDER THE 3 COMPARTMENT SINK AND THE LOW TEMPERATURE DISH MACHINE. INSTRUCTED TO CLEAN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-304.11 OBSERVED SOME COOKING EQUIPMENT (PORTABLE FRYERS) NOT UNDER VENTILATION. INSTRUCTED ALL COOKING EQUIPMENT MUST BE UNDER ADEQUATE VENTILATION.
  6. License

    1 infraction

    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED COOLER WITH INADEQUATE INTERNAL AIR TEMPERATURE OF 46 F. INSTRUCTED MANAGER TO ENSURE ALL COOLERS HAVE AN INTERNAL AIR TEMPERATURE OF 41 F AND BELOW. UNIT TAGGED. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED
  7. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website