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ESTELLES CAFE & PUB LTD

2013 W NORTH AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

ESTELLES CAFE & PUB LTD has been inspected 10 times by Chicago Department of Public Health since June 4, 2010. The most recent inspection, on December 10, 2025, recorded 1 infraction.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction 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 fewer infractions than earlier ones, so the record is improving.

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 2 separate inspections, most recently on December 10, 2025. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 December 11, 2024. 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 once on July 21, 2022. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 6 times across 3 separate inspections, most recently on December 11, 2024. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 2 separate inspections, most recently on December 11, 2024. For example: ALLERGEN TRAINING AS REQUIRED

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.

10 inspections

  1. Canvass

    1 infraction

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.
  2. Non-Inspection

    0 infractions

  3. Non-Inspection

    0 infractions

  4. Canvass

    3 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED ICE BIN AT THE BAR AREA NEXT TO HANDWASHING SINK WITHOUT ADEQUATE PROTECTION FROM SPLASH FROM HANDWASHING. INSTRUCTED TO PROVIDE SPLASH GUARD AT HANDWASHING SINK OR OTHER ADEQUATE MEANS TO PREVENT SPLASH ON AND INTO ICE BIN AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED 3-COMPARTMENT SINK IN THE BASEMENT WAREWASHING AREA TO BE SEPARATED FROM THE ADJOINING WALL AND EXPOSED TO SPILLAGE AND SEEPAGE FROM WAREWASHING. INSTRUCTED TO SEAL 3-COMPAETMENT SINK TO ADJOINING WALL OR PROVIDE ADEQUATE MEANS TO PREVENT SPILLAGE OR SEEPAGE, AND MAINTAIN ALL EQUIPMENT THAT IS NOT EASILY-MOVEABLE PROTECTED FROM SPILLAGE OR SEEPAGE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CITY OF CHICAGO CERTIFIED MANAGER ON-SITE WITHOUT ALLERGEN AWARENESS TRAINING OR CERTIFICATE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE ALL CERTIFIED MANAGERS WITH ADDITIONAL ALLERGEN AWARENESS TRAINING AND MAINTAIN CERTIFICATE(S) ON-SITE AT ALL TIMES.
  5. Non-Inspection

    0 infractions

  6. Canvass

    4 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • LOW TEMPERATURE DISHMACHINE NOT MAINTAINED, SANITIZING AT 0 PPM CHLORINE. INSTRUCTED MANAGER LOW TEMPERATURE DISHMACHINE MUST SANITIZE BETWEEN 50 PPM AND 100 PPM CHLORINE. MUST TEMPORARILY WASH, RINSE AND SANITIZE MULTI-USE UTENSILS IN 3-COMPARTMENT SINK. PRIORITY VIOLATION 7-38-025.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED SLIGHT BUILD UP INSIDE ICE MACHINE. MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • PREP AREA 1-DOOR REACH IN COOLER DOOR RUBBER GASKET LOOSE AT CORNER. MUST REATTACH PREP COOLER RUBBER DOOR GASKET, SAID DOOR GASKET MUST BE TIGHT FITTED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • PREP AREA COOLERS CONDENSERS WITH ACCUMULATED DUST BUILD UP. MUST CLEAN COOLERS CONDENSERS AND MAINTAIN.
  7. Non-Inspection

    0 infractions

  8. Complaint

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. PREMISES COOKS AND SERVES HAMBURGERS AND FRIED APPETIZERS. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY-TO-EAT TCS FOODS (REMOULADE AND GARLIC AIOLI) REFRIGERATED FOR MORE THAN 24 HOURS STORED PAST THE 7 DAY MAXIMUM USE BY DATE. MANAGEMENT INSTRUCTED THAT ALL TCS FOODS MUST BE USED OR DISCARDED AFTER 7 DAYS WITH THE PREP DATE COUNTING AS DAY 1. PRODUCT WAS PREPARED ON 7/14 AND SHOULD HAVE BEEN DISCARDED AT THE END OF THE DAY ON 7/20. PRIORITY VIOLATION 7-38-005.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENU FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO A REMINDER STATEMENT ON THE MENU. MUST INCLUDE THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT:"THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • CLEAN THE GREASE ON THE VENTILATION HOOD AND FILTERS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN CERTIFICATES WERE PROVIDED FOR THE CERTIFIED FOOD MANAGERS. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING.
  9. Canvass

    0 infractions

  10. Canvass

    4 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. REPLACE TOILET TISSUE HOLDER MISSING IN TOILETS,REPAIR BROKEN DRAIN STOPPERS AT 3COMP.SINK IN THE KITCHEN,ALSO REPAIR INSIDE COVER OF REACH IN FREEZER AND RUSTED RIMS OF ICE MACHINE IN BASEMENT.
    • 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 OF DEEPFRYER AND INTERIOR OF SAME EQUIPMENT NEEDS CLEANING, GREASY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned. CLEAN GREASY WALLS UNDER HOOD BEHIND COOKING EQUPMENTS,AND REPAIR HOLE ON WALL IN TOILET TISSUE STORAGE ROOM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. COLD WATER KNOB ON EXPOSE HAND WASH SINK IN BAR NEEDS REPAIR

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