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FFT AT ORD LLC

10000 W OHARE ST, CHICAGO, IL 60666 · Restaurant

Inspection summary

FFT AT ORD LLC has been inspected 9 times by Chicago Department of Public Health since March 26, 2024. The most recent inspection, on July 27, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

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.

  • 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 6 times across 4 separate inspections, most recently on April 29, 2025. For example: PERSONAL CLEANLINESS

  • 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 2 separate inspections, most recently on July 20, 2026. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 2 separate inspections, most recently on April 29, 2025. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 December 12, 2024. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 7 times across 4 separate inspections, most recently on July 20, 2026. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • 8-404.13(B:4) OBSERVED PREVIOUS CORE VIOLATION NOT CORRECTED. REPORT #2625324 DATED OCTOBER 15 2025 INSTRUCTED FACILITY TO CLEAN ICE MACHINE NEAR COFFEE BAR. OBSERVED ICE MACHINE NEAR COFFEE BAR WITH BLACK BUILD UP ON INTERIOR OF ICE MACHINE CHUTE. INSTRUCTED MANAGER TO ADDRESS ALL PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION VIOLATION 7-42-090.
  3. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD.PRIORITY FOUNDATION 7-38-010 CITATION ISSUED
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 44-60 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HLED AT 41 F AND BELOW. MANAGER DISCARDED: 10 POUNDS OF TUNA 30 POUNDS SHREDDED CHEESE, 40 POUNDS OF COOKED VEGETABLES, 10 POUNDS OF MIXED LEAFY GREENS, 20 POUNDS OF BREAKFAST SANDWICHES, 5 POUNDS SLICED TOMATOES, 8 POUNDS OF PORK LOINS, 20 POUNDS CHORIZO, AND 15 POUNDS OF HAM ($3000) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED WALK IN COOLER WITH AN INADEQUATE AMBIENT AIR TEMPERATURE OF 51 F. INSTRUCTED MANAGER TO ENSURE AMBIENT AIR TEMPERATURE IS HELD AT 41 F AND BELOW. COOLER TAGGED PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WALL NEAR DISH MACHINE WITH BLACK BUILD UP. INSTRUCTED TO CLEAN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED PREVIOUS CORE VIOLATION NOT CORRECTED. REPORT #2625324 DATED OCTOBER 15 2025 INSTRUCTED FACILITY TO CLEAN ICE MACHINE NEAR COFFEE BAR. OBSERVED ICE MACHINE NEAR COFFEE BAR WITH BLACK BUILD UP ON INTERIOR OF ICE MACHINE CHUTE. INSTRUCTED MANAGER TO ADDRESS ALL PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  4. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED SLIGHT BUILD UP OF SLIME IN INTERIOR OF ICE MAKER AT COFFEE BAR. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.
  5. Canvass Re-Inspection

    4 infractions

    • 40. PERSONAL CLEANLINESS
      • NOTED EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH LONG BEARDS AND NO BEARD GUARD. INSTRUCTED TO WEAR BEARD GUARD AT ALL TIMES WHEN PREPARING FOOD.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOOR DRAINS AT THE DISH WASHING AREA AND FRONT PREP AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT AT THE FRONT PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
  6. Canvass

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE TCS FOODS (HAMBURGERS, CHICKEN SOUPS ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • INADEQUATE UTENSIL SANITIZING. UTENSIL SURFACE TEMPERATURE READING 150F, INSTEAD OF THE MINIMUM TEMPERATURE OF 160F. ADDITIONALLY, WARE WASHING MACHINE SANITIZING RINSE TEMPERATURE GAUGE IS NOT OPERATIONAL, READING 0. UTENSIL SURFACE TEMPERATURE MUST BE 160F OR ABOVE AND SANITIZING RINSE TEMPERATURE GAUGE OPERATING PROPERLY. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
    • 40. PERSONAL CLEANLINESS
      • NOTED EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH LONG BEARDS AND NO BEARD GUARD. INSTRUCTED TO WEAR BEARD GUARD AT ALL TIMES WHEN PREPARING FOOD.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN ALL FLOOR DRAINS AT THE DISH WASHING AREA AND FRONT PREP AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT AT THE FRONT PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
  7. Canvass

    5 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.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS, BUT NO MORE THAT 7 DAYS INSIDE THE 2 DOOR REFRIGERATION UNIT. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. MANAGER IMMEIDAITELY AND VOLUNTARILY DISPOSED OF 65LBS OF PRODUCTS WORTH #45.00. PRIORITY FOUNDATION VIOLATION#7-38-005(A). CITATION ISSUED TODAY.
    • 40. PERSONAL CLEANLINESS
      • NOTED EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS OR PROTECTION. ALSO NOTED EMPLOYEES WITH LONG BEARDS AND NO BEARD GUARD. INSTRUCTED TO WEAR BEARD GUARD AT ALL TIMES WHEN PREPARING FOOD.INSTRUCTED TO WEAR HAIR RESTRAINTS OR PROTECTION AT ALL TIMES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE DRY STORAGE AREA AND WITH FOOD ITEMS. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
  8. License

    3 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO HAND WASHING SIGNAGE AT ALL HANDWASHING SINKS. INSTRUCTED TO HAVE HANDWASHING SIGNAGE AT ALL HAND WASHING SINKS.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NOTED NO THERMOMETERS INSIDE WALK IN COOLER CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETER
  9. License

    0 infractions

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