Skip to content
Loading map…

EAT FIRST RESTAURANT

3337 W BELMONT AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

EAT FIRST RESTAURANT has been inspected 9 times by Chicago Department of Public Health since September 16, 2020. The most recent inspection, on January 15, 2026, recorded 1 infraction.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 4 times across 3 separate inspections, most recently on January 8, 2026. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 January 8, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 February 18, 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 2 times across 2 separate inspections, most recently on June 20, 2023. For example: APPROVED THAWING METHODS USED

  • 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 February 18, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

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.

9 inspections

  1. Canvass Re-Inspection

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HEAVY DUST AND GREASE BUILD UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES. OBSERVED DUST ACCUMULATION ON CEILING VENTILATION VENTS AND WALLS THROUGHOUT PREMISES. MUST CLEAN AND MAINTAIN.
  2. Canvass

    13 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED BOXED FOOD ITEMS BEING STORED ON FLOOR INSIDE THE WALK-IN AND WALK-IN FREEZER. INSTRUCTED ABOVE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES AND PREP COOLERS. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED ICE SCOOPS STORED INSIDE ICE MACHINE LOCATED IN FRONT PREP AREA. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FROZEN FOOD ITEMS STORED IN PLASTIC GROCERY BAGS INSIDE WALK-IN FREEZER. INSTRUCTED TO PROVIDE /USE PROPER FOOD GRADE BAGS OR CONTAINERS ONLY.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE AND FOOD DEBRIS ON THE EXTERIOR AND INTERIOR OF ALL COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN REAR DISHWASHING AREA. MUST REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX EMPLOYEE WASHROOM. MUST PROVIDE COVERED WASTE RECEPTACLE AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED THE WASHROOM DOOR NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DOOR DEVICE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE AMOUNT OF CLUTTER INSIDE THE UNISEX EMPLOYEE WASHROOM. MUST REMOVE CLUTTER CLEAN AND ORGANIZE AREA TO PREVENT RODENT HARBORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HEAVY DUST AND GREASE BUILD UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES. OBSERVED DUST ACCUMULATION ON CEILING VENTILATION VENTS AND WALLS THROUGHOUT PREMISES. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS ON FLOOR DRAINS THROUGHOUT PREMISES. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A FEW WATER DAMAGED CEILING TILES ABOVE PREP TABLES IN KITCHEND FOOD PREP AREA AND ABOVE 3-COMPARTMENT SINK. MUST REPAIR REPLACE AND MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2612291 ON 02/18/2026. #37. OBSERVED FOOD STORED IN CONTAINERS IN WALK-IN COOLER, AND DRY STORAGE AREA WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM'S NAME WHEN FOOD HAS BEEN REMOVE FROM ITS ORIGINAL PACKAGING. #55. OBSERVED MOP IN A POSITION THAT DOES NOT ALLOW TO DRY PROPERLY AND PREVENT PEST HARBORAGE. MUST STORE MOP AFTER USE IN A MOUNTED POSITION THAT ALLOWS FOR AIR-DRYING WITHOUT SOILING AND PEST HARBORAGING. #55. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS TO REMOVE GREASE AND DRIED-UP FOOD DEBRIS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP/COOKING AREA ESPECIALLY UNDER AND AROUND WOK COOKING EQUIPMENTS. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  3. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED TOILET ROOM HANDSINK WITHOUT HANDWASHING SIGANAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOOD STORED IN CONTAINERS IN WALK-IN COOLER, AND DRY STORAGE AREA WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM'S NAME WHEN FOOD HAS BEEN REMOVE FROM ITS ORIGINAL PACKAGING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MOP IN A POSITION THAT DOES NOT ALLOW TO DRY PROPERLY AND PREVENT PEST HARBORAGE. MUST STORE MOP AFTER USE IN A MOUNTED POSITION THAT ALLOWS FOR AIR-DRYING WITHOUT SOILING AND PEST HARBORAGING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS TO REMOVE GREASE AND DRIED-UP FOOD DEBRIS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP/COOKING AREA ESPECIALLY UNDER AND AROUND WOK COOKING EQUIPMENTS.
  4. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WALL LEADING TO STAFF WASHROOM IN DISREPAIR. CLOSE OPENING ON WALL TO PREVENT PEST ENTRY.
  5. Canvass

    7 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO DATE LABEL ON READY TO EAT FOOD (COOKED BARBECUED PORK, COOKED CHICKEN, CRAB RANGOON, EGGROLL, NOODLES, COOKED WONTON)STORED INSIDE WALK IN COOLER AND INSIDE REACH-IN COOLER FOR OVER 24 HOURS. INSTRUCTED MANAGER TO PROVIDE A DATE LABEL ON ALL READY TO EAT FOOD ITEMS IF STORED OVER 24 HOURS. MUST IDENTIFY FOOD PRODUCTS SHELF LIFE OR CONSUME BY DATING (7 DAYS FROM PREPARATION DATE). MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL WEIGHT 10 LBS, TOTAL VALUE $70.00 PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED IMPROPER THAWING PROCEDURE ON FROZEN BEEF. INSTRUCTED MANAGEMENT, THAWING MUST OCCUR UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41.0F OR LESS OR COMPLETELY SUBMERGED UNDER RUNNING WATER OR THAWED IN A MICROWAVE OVEN AND IMMEDIATELY TRANSFERRED TO CONVENTIONAL COOKING EQUIPMENT WITH NO INTERRUPTION IN THE PROCESS. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS WITH GREASE AND MOLDLIKE BUILD INSIDE WALK-IN COOLER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER (BAMBOO SHOOTS, WATER CHEST NUTS ETC) INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE INSIDE THE PREP COOLER.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF PREP COOLERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT KITCHEN AND STORAGE AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TOCLEAN AND REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WASLK-IN COOLER TO PREVENT PEST HARBORAGE.
  6. Complaint Re-Inspection

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-202.18--INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATIONS OF HANGING GREASE BUILD-UP AND MAINTAIN.
  7. Complaint

    9 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 2 LIVE COCKROACHES AROUND THE WALK-IN-COOLER DOOR GASKET.INSTRUCTED TO DETAIL CLEAN AND REMOVE EVIDENCE OF PEST ACTIVITY AND SANITIZE AFFECTED AREAS;ADDITIONAL PEST CONTROL SERVICE IS NOW RECCOMENDED.PRIORITY FOUNDATION VIOLATION 7-38-020(A),CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASHGUARD AT HAND SINK NEXT TO SMOOTHIE PREP AREA. MUST INSTALL A WASHABLE SPLASHGUARD AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED A TORN DOOR GASKET INSIDE OF THE 2 DOOR PREP COOLER AND WALK-IN-COOLER DOOR.INSTRUCTED TO REPLACE THE TORN DOOR GASKETS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED STAINED CUTTING BOARDS IN THE KITCHEN PREP TABLE. INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN EXTERIOR OF GREASE TRAP, PREP TABLES, FOOD STORAGE CONTAINERS,KITCHEN STORAGE RACKS AND COOLERS, STEAM TABLE, AND DEEP FRYERS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED WATER LEAK AT BASE OF THE FAUCET AT THE DISHWASHING 3-COMPARTMENT SINK.MUST REPAIR PLUMBING LEAK AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTERED CONDITIONS INSIDE THE WASHROOM.MUST DETAIL CLEAN AND ORGANIZE AND REMOVE UNNECESSARY ARTICLES/TOOLS ETC DUE TO POTENTIAL PEST HARBORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS TO REMOVE GREASE AND DRIED-UP FOOD DEBRIS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREP/COOKING AREA ESPECIALLY UNDER AND AROUND WOK COOKING EQUIPMENTS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATIONS OF HANGING GREASE BUILD-UP AND MAINTAIN.
  8. Canvass

    2 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER INSIDE SMOOTHIE PREP COOLER. INSTRUCTED TO PROVIDE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED PAPER TOWEL DISPENSER ABOVE EXPOSED HAND WASHING SINK LOCATED NEXT TO 3 COMPARTMENT SINK IS VERY DIFFICULT TO USE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
  9. License

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED DUCT TAPE BEING USED TO HOLD TORN GASKETS TOGETHER IN PREP COOLER NEAR COOK LINE. MUST REPAIR.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO VISIBLE BACK FLOW PREVENTER DEVICE ON ICE MACHINE WATER LINE. MUST PROVIDE.

Nearby inspected facilities

Own this business? Add a badge to your website