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ELI'S CHEESECAKE

11601 W TOUHY AVE, CHICAGO, IL 60666 · Restaurant

Inspection summary

ELI'S CHEESECAKE has been inspected 16 times by Chicago Department of Public Health since September 3, 2010. The most recent inspection, on August 25, 2026, recorded 1 infraction.

2 of 16 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

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.

  • 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 5 times across 3 separate inspections, most recently on April 19, 2024. For example: PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

  • 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 3 times across 3 separate inspections, most recently on June 7, 2018. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on March 26, 2025. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 15 times across 9 separate inspections, most recently on April 19, 2024. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • 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 4 separate inspections, most recently on November 4, 2022. 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.

16 inspections

  1. Canvass

    1 infraction

    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • OBSERVED NO SUMMARY POSTED ON SITE. INSTRUCTED MANAGER ENSURE MOST RECENT SUMMARY REPORT IS POSTED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-42-010(B)
  2. Canvass

    1 infraction

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED NO SANITIZER TEST STRIP KIT ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO PROPERLY MONITOR THE STRENGTH OF THE SANITIZER. PRIORITY FOUNDATION. VIOLATION#7-38-005. CITATION ISSUED.
  3. Canvass

    2 infractions

    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE FRONT AND REAR AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL.
  4. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE AND MAINTAIN HANDWASHING SIGNAGE AT HANDSINK LOCATED AT FRONT PREP AREA.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND SOAP AVAILABLE AT THE HAND WASHING SINK LOCATED AT THE FRONT PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN HAND SOAP AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C),CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HAND WASHING SINK AT FRONT PREP AREA NOT ACCESSIBLE FOR EMPLOYEES TO WASH HANDS.OBSERVED MULTI-USE UTENSILS FOR DISPENSING CHEESECAKES STORED INSIDE MENTIONED HAND SINK. INSTRUCTED MANAGER, HAND WASHING SINK MUST BE ACCESSIBLE FOR EMPLOYEES TO WASH HANDS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030,VIOLATION CONSOLIDATED WITH ABOVE CITATION.
  5. Canvass

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED 3 SINK STOPPERS NEEDED FOR 3 COMPARTMENT SINKTO PROPERLY WASH RINSE AND SANITIZE.
  6. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE AT HAND SINK IN FRONT AND IN REAR DISH WASHING AREA.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO INSTALL A SPLASH GUARD/DIVIDER BETWEEN EXPOSED HAND SINK AND DIPPER WELL IN FRONT PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND CLUTTER STORED BY 3 COMPARTMENT SINK IN REAR DISH WASHING AREA. MUST REORGANIZE.---------ALL CLEANING EQUIPMENT (MOP, BROOM ETC) MUST BE STORED OFF THE FLOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR DISH WASHING AREA.
  7. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO INSTALL A SPLASH GUARD/DIVIDER BETWEEN EXPOSED HAND SINK AND DIPPER WELL IN FRONT PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR WATER LEAK AT DRAIN PIPE UNDERNEATH EXPOSED HAND SINK (INSIDE CABINET) IN FRONT PREP AREA.------------MUST PROVIDE 3 WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK IN REAR DISH WASHING AREA.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS IN FRONT PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND CLUTTER STORED NEXT TO 3 COMPARTMENT SINK IN REAR DISH WASHING AREA. MUST REORGANIZE.---------ALL CLEANING EQUIPMENT (MOP, BROOM ETC) MUST BE STORED OFF THE FLOOR.
  8. Canvass

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Observed no thermometers in the rear refrigeration units. Instructed to install and maintain.
  9. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED CLEAN DISHES STORED IN FIRST COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE PROPER STORAGE SHELVES OR RACKS ABOVE/BY 3 COMPARTMENT SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH DUST AND SOME LITTER UNDER AND AROUND HOT WATER TANK IN REAR DISH WASHING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK IN REAR DISH WASHING AREA.
  10. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DRAINLINE UNDER EXPOSED HANDSINK LEAKING. INSTRUCTED TO REPAIR TO PREVENT LEAK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SUPPLIES NOT PROPERLY STORED IN REAR STORAGE ROOM. INSTRUCTED TO ELEVATE SUPPLIES 6 INCHES OR HIGHER AND AWAY FROM WALL.
  11. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • STORAGE CABINETS AND INSIDE COOLERS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE FOOD CONTACT SURFACES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR ALONG WALL BASE AND IN BASEMENT STORAGE ROOM NOT CLEANED. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER NOT PROVIDED INSIDE RRACH-IN COOLERS IN BASEMENT. INSTRUCTED TO PROVIDE THERMOMETERS CONSPICUOUSLY INSIDE ALL COOLERS.
  12. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN DOOR RAILINGS WITH DRIED FOOD DEBRIS ACCUMULATION AT FRONT DISPLAY COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE DRAIN STOPPERS AT 3 COMPARTMENT SINK.
  13. Canvass

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED IN REAR DISH WASHING AREA TO PREVENT PEST HARBORAGE.
  14. Canvass

    2 infractions

    • 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. FRONT DISPLAY COOLER DOOR NOT TIGHTLY CLOSING INSTRUCTED TO FIX/ SEAL GAP
    • 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. EXTERIOR BOTTOM OF DISPLAY COOLER UNCLEAN MUST CLEAN AND MAINTAIN
  15. Canvass

    0 infractions

  16. Canvass

    0 infractions

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