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FARM BAR LAKEVIEW

1300 W WELLINGTON AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

FARM BAR LAKEVIEW has been inspected 10 times by Chicago Department of Public Health since October 26, 2017. The most recent inspection, on July 10, 2025, recorded 5 infractions.

2 of 10 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: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 July 19, 2024. 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 3 times across 2 separate inspections, most recently on June 17, 2021. For example: FOOD SEPARATED AND PROTECTED

  • 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 July 10, 2025. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 10, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 14 times across 7 separate inspections, most recently on July 10, 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.

10 inspections

  1. Canvass

    5 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS STORED INSIDE WALK-IN COOLER LOCATED IN THE OUTSIDE FOOD STORAGE ROOM. OBSERVED RAW CHICKEN WITH INTERNAL TEMPERATURE RANGING BETWEEN 48.9F TO 49.8. INSTRUCTED ABOVE TO MAINTAIN ALL COLD TCS FOODS WITH A MINIMUM TEMPERATURE OF 41.F OR BELOW. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELY 51.75# FOOD VALUE OF $184.00. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINERS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED EXPOSED HAND WASHING SINK IN FRONT BAR AREA. DRAINING SLOW. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS INSIDE LIGHT SHIELD COVERS IN THE KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED GREASE BUILD UP ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
  2. Canvass

    4 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS FOR WIPING PREP TABLES TO BE STORED ON PREP TABLES. INSTRUCTED TO STORE IN APPROPRIATE CONCENTRATION OF SANITIZING SOLUTION IN BETWEEN USE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BROKEN GLASS AND PAPER DEBRIS ON FLOOR IN STORAGE AREA BEHIND FRONT BAR AREA UNDER THE SHELVES. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AREA TO BE FREE FROM EXCESSIVE DEBRIS BUILD UP.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MOPS STORED IN BUCKET OF STANDING WATER OUTSIDE IMMEDIATELY NEXT TO REAR EXIT DOOR. INSTRUCTED MANAGER TO STORE MOPS SO AS TO ALLOW FOR ADEQUATE DRYING IN BETWEEN USES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED NO BASEBOARD ON EAST WALL IMMEDIATELY BEHIND FRONT BAR IN BACK STORAGE AREA. INSTRUCTED TO PROVIDE ADEQUATE BASEBOARD OR COVERING.
  3. Canvass

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • GREASE BUILDS UP INSIDE THE DEEP FRYER, THE WHEELS OF THE UNIT MENTIONED, AND INSIDE THE OVEN. CLEAN AND MAINTAIN
  4. Complaint Re-Inspection

    4 infractions

    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • : 4-903.11(A;C)-- ALL STORED ITEMS THROUGHOUT THE FACILITY, INCLUDING THE GARAGE, MUST BE ELEVATED FROM THE FLOORS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • : 4-101.19-- MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE FACILITY. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • : 5-501.115-- NOTED EXCESSIVE AMOUNTS OF USED EMPTY BEER KEGS PILED/STORED ON THE REAR PATIO. MUST REMOVE TO PREVENT RODENT HARBORING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11-- ALL RAW WOODEN ABSORBENT WALLS THROUGHOUT BOTH WASHROOMS MUST BE COVER, SEALED TO BE SMOOTH AND CLEANABLE: NO OPEN HOLES, GAPS, OR CREVICES.-----MUST PROVIDE A SMOOTH, CLEANABLE CEILING AND WALLS IN THE REAR GARAGE WHERE BOX FREEZERS, A WALK-IN COOLER, AND DRY FOODS ARE STORED.
  5. Complaint

    9 infractions

    • 15. FOOD SEPARATED AND PROTECTED
      • OBSERVED RAW EGGS BEING STORED IN THE WALK-IN COOLER DIRECTLY OVER UNCOVERED READY-TO-EAT BREAD PUDDING AND FRESH VEGETABLES. MANAGEMENT REMOVED EGGS. REVIEWED PROPER FOOD STORAGE AND FOOD PROTECTION. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • THE FOLLOWING FOODS FOUND AT IMPROPER TEMPERATURES IN THE COOKS LINE TWO-DOOR COOLER: CHEDDAR CHEESE @ 49.5F, POTATO SALAD @ 57.2F, CHEESE @ 50.9F, COOKED EGGS @ 77F. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • NOTED MENU ITEMS MIS-LABELED FOR THE CONSUMER ADVISORY PRINTED ON THE MENU. RAW OR UNDERCOOKED ITEMS MUST BE PROPERLY DISCLOSED AND REMINDED ON BOTH THE PRINTED MENU AND THE VIRTUAL MENU. PRIORITY VIOLATION.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS THROUGHOUT THE FACILITY, INCLUDING THE GARAGE, MUST BE ELEVATED FROM THE FLOORS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE FACILITY. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • NOTED EXCESSIVE AMOUNTS OF USED EMPTY BEER KEGS PILED/STORED ON THE REAR PATIO. MUST REMOVE TO PREVENT RODENT HARBORING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL RAW WOODEN ABSORBENT WALLS THROUGHOUT BOTH WASHROOMS MUST BE COVER, SEALED TO BE SMOOTH AND CLEANABLE: NO OPEN HOLES, GAPS, OR CREVICES.-----MUST PROVIDE A SMOOTH, CLEANABLE CEILING AND WALLS IN THE REAR GARAGE WHERE BOX FREEZERS, A WALK-IN COOLER, AND DRY FOODS ARE STORED.-----MUST NOT USE CARDBOARD AS MATTING FOR THE FLOOR AT THE DISHWASHING AREA.----BLACKENED, MOLDY WALL CAULKING AT THE DISH MACHINE MUST BE REPLACED.-----FLOOR UNDER THE DISH MACHINE WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES ON SITE FOR ALL EMPLOYEES. MUST PROVIDE.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS FROM 12-10-20 NOT CORRECTED. #58- NO FOOD ALLERGEN TRAINING CERTIFICATES ON-PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.#51- OBSERVED DISHWASHER 3-COMPARTMENT SINK FAUCET LEAKING. MUST REPAIR AND MAINTAIN SINK.PRIORITY FOUNDATION VIOLATION.
  6. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DUST BUILD UP ON PREP AREA COOLERS CONDENSERS. MUST CLEAN AND MAINTAIN EQUIPMENT.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED DISHWASH 3-COMPARTMENT SINK FAUCET AND PREP AREA HANDWASH BOWL FAUCET LEAKING. MUST REPAIR AND MAINTAIN SINKS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.
  7. Canvass

    0 infractions

  8. Canvass

    2 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NO SPLASHGUARD BETWEEN FRONT BAR EXPOSED HAND SINK AND ICE STORAGE BIN. MUST INSTALL A WASHABLE SPLASHGUARD.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • NOTED OUTSIDE GREASE CONTAINER AND SURROUNDING NOT MAINTAINED WITH THICK GREASE ON TOP OF CONTAINER AND ON WALL BEHIND CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN GREASE CONTAINER AND ITS SURROUNDING. PRIORITY FOUNDATION #7-38-020(B).
  9. Canvass

    0 infractions

  10. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST STORE ALL BOXED ITEMS AT BAR AT LEAST 6 INCHES OFF THE FLOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS ABOVE LIQUOR STORAGE AND GLASSWARE STORAGE AT REAR BAR COUNTER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE BACKFLOW PREVENTION DEVICE ON COFFEE MAKER WATER SUPPLY LINE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED MULTIPLE EXPIRED FOOD HANDLER CERTIFICATES. MUST MAINTAIN CURRENT FOOD HANDLER CERTIFICATION FOR ALL FOOD HANDLERS.

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