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DEEP PURPLE/FONS

32 E RANDOLPH ST, CHICAGO, IL 60601 · Restaurant

Inspection summary

DEEP PURPLE/FONS has been inspected 6 times by Chicago Department of Public Health since March 15, 2022. The most recent inspection, on November 19, 2025, recorded 10 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food source, labelling and allergens.

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.

  • 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 3 separate inspections, most recently on November 19, 2025. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 once on November 19, 2025. 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 November 19, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 April 7, 2022. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 6 times across 2 separate inspections, most recently on November 19, 2025. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

6 inspections

  1. Canvass

    10 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. CORRECTED ON SITE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ARRIVED ON SITE AT 9:54AM. PRIORITY FOUNDATION VIOLATION.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. CORRECTED ON SITE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ARRIVED ON SITE AT 9:54AM. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED DISPOSABLE PAPER TOWEL DISPENSER INSTALLED ABOVE ONE COMPARTMENT SINK IN FRONT PREP AND ABOVE THREE COMPARTMENT SINK IN REAR PREP/DISHWASHING AREA. INSTRUCTED TO UNINSTALL PAPER TOWEL DISPENSERS IN FRONT PREP AREA ABOVE ONE COMPARTMENT SINK AND ABOVE THREE COMPARTMENT SINK IN REAR PREP/DISHWASHING AREA SO THAT IT DOES NOT CONTAMINATE FOOD OR EQUIPMENT/UTENSILS IN SAID SINKS.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED BLACK MOLDLIKE SUBSTANCE ON UPPER INTERIOR COMPONENTS OF ICE MACHINE IN FRONT PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE INTERIOR OF ICE MACHINE IN FRONT PREP AREA TO PREVENT CONTAMINATION OF ICE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOOD STORED IN STORAGE CONTAINERS IN FRONT AND REAR PREP NOT LABELED WITH COMMON NAME OF FOOD. INSTRUCTED TO LABEL ALL FOOD STORAGE CONTAINERS WITH COMMON NAME OF FOOD WHEN FOOD IS NOT IN ORIGINAL CONTAINERS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED WATER LEAKING IN INTERIOR OF CABINET UNDERNEATH ONE COMPARTMENT SINK IN FRONT PREP AREA. INSTRUCTED TO REPAIR LEAK UNDERNEATH ONE COMPARTMENT SINK IN FRONT PREP AREA.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE IN EMPLOYEE ALL GENDER WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN EMPLOYEE ALL GENDER WASHROOM FOR SANITARY PRODUCTS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING CEILING TILES IN EMPLOYEE ALL GENDER WASHROOM. INSTRUCTED TO REPLACE ALL MISSING CEILING TILES IN EMPLOYEE ALL GENDER WASHROOM. OBSERVED DAMAGED LOWER WESTSIDE WALL OF DOORWAY BETWEEN FRONT AND REAR PREP/DISHWASHING AREAS. INSTRUCTED TO SMOOTHLY REPAIR LOWER WESTSIDE WALL OF DOORWAY BETWEEN FRONT AND REAR PREP/DISHWASHING AREAS FOR EASE OF CLEANABILITY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BUILDUP TO THE LEFT AND RIGHT OF SORBET MACHINE IN FRONT PREP AREA ON FLOORS, ALONG BASES OF WALL AND IN CORNERS. INSTRUCTED TO CLEAN FLOORS, ALONG BASES OF WALL AND IN CORNERS TO THE LEFT AND RIGHT OF SORBET MACHINE. OBSERVED SPIDERWEBS ON FLOOR TO LEFT AND RIGHT OF SMALL ICE MACHINE UNDERNEATH COUNTER. INSTRUCTED TO CLEAN FLOORS TO LEFT AND RIGHT OF SMALL ICE MACHINE UNDERNEATH COUNTER.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DUST BUILDUP ON INTERIOR OF VENT IN HOOD ABOVE CHEST FREEZER IN FRONT PREP AREA. INSTRUCTED TO CLEAN INTERIOR OF VENT IN HOOD ABOVE CHEST FREEZER IN FRONT PREP AREA.
  2. Canvass

    0 infractions

  3. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED SPILLED FOOD RESIDUE AT THE BOTTOM OF THREE DOOR REACH-IN FREZZER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING CEILING TILES IN THE BATHROOM/UTILITY AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • UNABLE TO LOCATE AND VERIFY FOOD HANDLER CERTIFICATES FROM FOOD EMPLOYEES DURING INSPECTION. ANY FOOD EMPLOYEE THAT IS NOT A CERTIFIED FOOD MANAGER MUST OBTAIN A FOOD HANDLER CERTIFICATION. MUST PROVIDE AND KEEP CERTIFICATES ON SITE.
  4. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Ice build up noted in chest freezer when open food is stored, instructed to remove ice and maintain.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • sink stoppers in poor repair, a string is used to hold the arm open, instructed to repair and maintain.
  5. License

    1 infraction

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • FOUND NO THERMOMETERS IN REACH IN COOLERS. INSTRUCTED MANAGER TO IPROVIDE THERMOMETER FOR ALL COOLERS.
  6. License

    0 infractions

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