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DICK'S LAST RESORT

315 N DEARBORN ST, CHICAGO, IL 60654 · Restaurant

Inspection summary

DICK'S LAST RESORT has been inspected 12 times by Chicago Department of Public Health since February 4, 2010. The most recent inspection, on March 5, 2021, found no infractions.

2 of 12 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: Pests, Handwashing and staff hygiene and Protecting food from contamination.

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.

  • 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 June 1, 2016. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 April 22, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on November 29, 2012. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 February 4, 2010. 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 24 times across 10 separate inspections, most recently on February 10, 2020. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES OF HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARDS ON MAIN LINE IN REAR PREP AREA COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED A MISSING HANDLE ON FREEZER ON MAIN LINE IN REAR PREP KITCHEN BEING USED TO STORE FRENCH FRIES. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD WORKING ORDER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED A TORN AND DIRTY GASKET ON FRONT GATE OF ICE MACHINE LOCATED IN REAR DISH PIT AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD WORKING ORDER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO HOT WATER AT ONE OF 3 WASHBOWLS LOCATED IN WOMEN'S TOILET ROOM NEAR DEARBORN STREET ENTRANCE TO FACILITY. INSTRUCTED TO REPAIR SO THAT SINK CAN PROVIDE A MINIMUM OF 100F WATER UNDER PRESSURE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED AN UNUSED COOLER LOCATED DOWNSTAIRS NEXT TO DOOR TO LOADING DOCK. INSTRUCTED TO REMOVE FROM FACILITY AND MAINTAIN PREMISES FREE OF CLUTTER.
  3. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT/ DIARRHEA CLEANUP KIT, INSTRUCTED TO OBTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • SODA GUN DISPENSER NOT CLEAN INSIDE AT BAR, ICE SCOOP HOLDER NOT CLEAN, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • DRIP PAN FOR WALK-IN COOLER LEAKING, INSTRUCTED TO REPAIR.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATE FOR FOOD SERVICE MANAGERS, INSTRUCTED TO OBTAIN.
  4. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED DUST ACCUMULATION ON FAN COVER OF WALK IN BEER COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED INTERIOR PLUMBING EXPOSED AT BEVERAGE STATION HANDSINK, WHERE WALL COVERING HAS BEEN REMOVED TO SERVICE THE PIPES. INSTRUCTED TO REFINISH WALL TO BE SMOOTH AND EASILY CLEANABLE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER IN FRONT STORAGE CLOSET, WHERE BOXES AND BAGS OF ITEMS ARE STORED ON THE FLOOR. INSTRUCTED TO STORE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR.
  5. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SLIGHT GRAYISH BUILD-UP AT THE INNER PANEL AND CORNERS OF PANEL AT BOTH LARGE ICE MACHINES LOCATED AT FRON BAR AREA AND IN THE REAR KITCHEN AREA.INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
  6. Canvass

    4 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED OUTSIDE GARBAGE AND WASTE GREASE STORAGE AREA NOT MAINTAINED. HAS EXCESSIVE GREASE SPILLAGE AROUND TOP OF LID OF GREASE CONTAINER AND AREA AROUND THE DUMPSTER IS NOT CLEAN.INSTRUCTED TO CLEAN IN DETAIL AND MAINTAIN AREA AT ALL TIMES. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTS ON SHELVINGS INSIDE THE WALK-IN-COOLER.INSTRUCTED TO REPLACE OR REPAIR USING A NON-TOXIC FINISH AND MAINTAIN. OBSERVED SOME CUTTING BOARDS WORNED-OUT WITH STAINS AND DEEP CUTS.INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A SMALL WATER LEAK AT DRAIN PIPE AT WEST EXPOSED HANDSINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN. MISSING SINK STOPPERS FOR THE DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STOCK ITEMS MUST BE STORED AT LEAST 6" INCHES OFF THE FLOOR AND AWAY FROM THE WALL NEAR THE ELEVATOR DOOR DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
  7. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NOTED SLIGHT DISCOLORATION INSIDE UPPER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED LEAKING FAUCET AT THE 2 AND 3 COMPARTMENT SINKS. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • NOTED SLIGHT CLUTTER BY THE MUSIC STAGING AREA. INSTRUCTED TO ORGANIZE, CLEAN AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
  8. Complaint

    4 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NOTED OUTSIDE GREASE CONTAINER TO HAVE GREASE ON TOP,LIPS AND DRIPPING DOWN THE SIDES ON TO THE GROUND. MANAGER IMMEDIATELY HAD EMPLOYEE TO START CLEANING THE CONTAINER. MANAGER ALSO CALLED MAHONEY GREASE COMPANY TO REPLACE CONTAINER. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • NOTED MULTI USE UTENSILS (PLATES,BOWLS ETC) ON SHELVES BY THE KITCHEN NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN ALL FLOOR DRAINS ESPECIALLY AT THE BAR PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED PEELING PAINT ON WALLS AT THE UTILITY ROOM BY THE KITCHEN. INSTRUCTED TO REPAINT AND MAINTAIN.
  9. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY SHELVES INSIDE WALK-IN COOLER AND IN DRY FOOD STORAGE AREA MUST REPAINT OR REPLACE. DETAIL CLEAN INTERIOR OF ICE MACHINE LOCATED IN REAR FOOD STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • EXPOSED HANDWASH SINK IN FOOD PREP AREA IS SLOW DRAINING. MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST STORE ALL LIQUOR STOCK ON SHELVES 6 INCHES OFF THE FLOOR IN REAR LIQUOR ROOM. MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM LIQUOR ROOM TO PREVENT RODENT HARBORAGE.
  10. Canvass Re-Inspection

    0 infractions

  11. Canvass

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • (7-38-005A) INADEQUATE FOOD PROTECTION. FOUND HEAVY MOLD-LIKE & SLIMY SUBSTANCES HANGING ON THE CONTACT SURFACES AT THE IINTERIOR CHUTE & LEVER OF THE BIG ICE MACHINE BY THE BAR AREA. (UNIT TAGGED) INSTRUCTED TO HAVE IT SERVICED, CLEANED/SANITIZED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. STOPPERS NEEDED AT THE 3-COMP SINK IN KITCHEN, MUST PROVIDE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CAN OPENER, FAN GUARDS/CONDENSERS OR COMPRESSORS OF COOLERS MUST BE KEPT CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • WATER LEAK NOTED AT A SUPPLY LINE FOR THE COMPRESSOR OF A COOLER (IN BACK ROOM) & UNDER THE SODA DISPENSER, MUST FIX.
  12. Canvass

    4 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. Low temperature dishmachine not sanitizing while in use, 0 ppm chlorine. Instructed manager low temperature dishmachine must be sanitizing at 100 ppm chlorine. Critical violation, citation issued. Ticket #H000057366 11.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Must reconnect 2-compartment sink to wall and seal crevice between wall and sink.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Observed slight lime build up inside ice machine. Must clean and sanitize unclean equipment.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Must detail clean floor under and around all equipment throughout soda syrup room.

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