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FLEMING'S PRIME STEAKHOUSE & WINEBAR

25 E OHIO ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

FLEMING'S PRIME STEAKHOUSE & WINEBAR has been inspected 16 times by Chicago Department of Public Health since May 28, 2010. The most recent inspection, on February 18, 2021, found no infractions.

5 of 16 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: Food temperature control, Food source, labelling and allergens and Handwashing and staff hygiene.

The last 2 inspections in a row found no infractions. 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.

  • 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 August 7, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 April 25, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 April 25, 2017. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 19, 2014. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 21 times across 10 separate inspections, most recently on August 7, 2019. For example: UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

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

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • - NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED. -
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • - UNABLE TO OBSERVE THERMOMETERS IN SOME OF THE COOLERS. MUST PROVIDE CONSPICUOUSLY LOCATED AND EASILY READABLE THERMOMETERS INSIDE ALL COOLERS AND MAINTAIN. -
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • - OBSERVED PRESET TABLEWARE IN THE DINING ROOM, UNCOVERED & EXPOSED TO POTENTIAL CONTAMINATION. MUST REMOVE/COVER/INVERT ALL FOOD CONTACT SURFACES OF PRESET TABLEWARE TO PREVENT POTENTIAL EXPOSURE TO CONTAMINATION. -
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • - MUST STORE THE CLEAN DISHES ON THE DISH RACK INVERTED TO PREVENT EXPOSURE TO POTENTIAL SOURCES OF CONTAMINATION. -
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    2 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • MAIN HIGH TEMPERATURE DISHMACHINE ON 2ND FLOOR NOT MAINTAINED, FINAL RINSE TEMPERATURE AT 170 F. INSTRUCTED MANAGER TO REPAIR DISHMACHINE, FINAL RINSE TEMPERATURE MUST BE 180 F OR ABOVE. INSTRUCTED MANAGER TO TEMPORARILY WASH, RINSE AND SANITIZE MULTI USE UTENSILS AT DISHWASH 3-COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DUST BUILD UP ON WALLS AT DISHWASH AREA AT 2ND FLOOR. INSTRUCTED MANAGER TO CLEAN WALLS AND MAINTAIN.
  6. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • SPRAY BOTTLES IN KITCHEN NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VENTILATION IN EMPLOYEES TOILET ROOM, INSTRUCTED TO INSTALL.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS WITH BEARD NOT WEARING BEARD RESTRAINTS, INSTRUCTED TO WEAR.
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    5 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • THE FOLLOWING PREVIOUS MINOR VIOLATION NOT CORRECTED FROM REPORT #1447965 DATED ON 08/27/15- #38 HOT WATER HANDLE AT 2ND FLOOR EXPOSED HAND SINK IN DISH ROOM NEEDS REPAIR. INSTRUCTED MANAGER TO REPAIR SAID EXPOSED HAND SINK BY DATE OF REINSPECTION. SERIOUS VIOLATION 7-42-090. CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS INSIDE 1ST UNUSED REACH IN 4-DOOR COOLEER AND FOOD BUILD UP ON LOWER SIDE OF DISHMACHINE DRAIN BOARD AT 2ND FLOOR. MUST CLEAN EQUIPMENT AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FUSE ROOM FLOOR LITTERED. MUST CLEAN AND MAINTAIN FLOOR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BURNED CEILING LIGHT BULBS AT 1ST FLOOR PREP AREA. MUST REPAIR/REPLACE BURNED OUT CEILING LIGHT BULBS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER INSIDE 2ND FLOOR DESSERT REACH IN COOLER. MUST PROVIDE THERMOMETER FOR COOLER.
  9. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR UNDER SHELVING IN ENCLOSED WALK-IN FREEZER, LIQUOR ROOM,ELECTRICAL ROOM AND ALONG WALLASE, UNDER SHELVING IN DRY FOOD STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • HOT WATER HANDLE AT 2ND FLOOR EXPOSED HAND SINK IN DISH ROOM NEEDS REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER IN ELECTRICAL CLOSET AND OUTSIDE 1ST FLOOR DISH ROOM IN THE FORM OF CARDBOARD BOXES.
  10. Canvass Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEANING NEEDED FOR THE FOLLOWING: FLOOR DRAINS THROUGHOUT 1ST AND 2ND FLOOR KITCHEN, FLOOR UNDER ALL EQUIPMENT AND SHELVING, FLOOR-WALL JUNCTURES AND CORNERS BEHIND AND UNDER ALL EQUIPMENT. FOUND SEVERAL DEAD ROACHES THROUGHOUT 2ND FLOOR KITCHEN, 2ND FLOOR DRY STORAGE AREA AND THE2ND FLOOR LIQUOR ROOM. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
  11. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 1 LIVE ROACH UNDER THE COFFEE STATION IN THE 2ND FLOOR KITCHEN, 1 LIVE ROACH INSIDE OF THE DIPPER WELL IN THE 2ND FLOOR KITCHEN, 1 LIVE ROACH ON THE FLOOR UNDER THE DIPPER WELL IN THE 2ND FLOOR KITCHEN, 2 LIVE ROACHES ON THE FLOOR OF DRY STORAGE ON THE 2ND FLOOR, 1 LIVE ROACH ON THE WALL OF THE DRY STORAGE ON THE 2ND FLOOR, 1 LIVE ROACH UNDER THE ICE MACHINE ON THE 2ND FLOOR, 2 LIVE ROACHES IN THE LIQUOR ROOM ON THE 2ND FLOOR AND 1/4 INCH OPENINGS AT THE FRONT ROTATING DOORS. INSTRUCTED TO PROVIDE ADDITIONAL PEST CONTROL TO ELIMINATE THE PEST ACTIVITY AND TO REPAIR DOORS TO BE RODENT PROOF. SERIOUS VIOLATION 7-38-020
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED SIDES OF EQUIPMENT WITH ACCUMULATED GREASE AND DUST IN THE 1ST FLOOR KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN THE OUTSIDE OF ALL EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEANING NEEDED FOR THE FOLLOWING: FLOOR DRAINS THROUGHOUT 1ST AND 2ND FLOOR KITCHEN, FLOOR UNDER ALL EQUIPMENT AND SHELVING, FLOOR-WALL JUNCTURES AND CORNERS BEHIND AND UNDER ALL EQUIPMENT. FOUND SEVERAL DEAD ROACHES THROUGHOUT 2ND FLOOR KITCHEN, 2ND FLOOR DRY STORAGE AREA AND THE2ND FLOOR LIQUOR ROOM. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE WALL NEXT TO THE FRYERS IN THE 2ND FLOOR KITCHEN WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN WALLS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED LIGHT SHIELD DETACHED FROM THE LIGHT FIXTURE IN THE 1ST FLOOR EMPLOYEE RESTROOM. INSTRUCTED TO REPAIR AND MAINTAIN LIGHT SHIELDS.
  12. Canvass Re-Inspection

    0 infractions

  13. Canvass

    3 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION FROM REPORT #1138216 ON 3/28/12 NOT CORRECTED: 32/01 - ICE BIN AT FIRST FLOOR BAR AREA MISSING COVERS, INSTRUCTED TO INSTALL. SERIOUS VIOLATION 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ICE BIN AT 2ND FLOOR BAR AREA IS MISSING A COVER. MUST INSTALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A SLOW DRAIN AT BOTH OF THE BAR HANDSINKS AT THE 1ST AND 2ND FLOOR BARS. REPAIR SO THAT THE SINK DRAINS PROPERLY. OBSERVED A LEAK UNDER THE 3 COMPARTMENT SINK. MUST REPAIR THE LEAKS.
  14. 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. ICE BIN AT FIRST FLOOR BAR AREA MISSING COVERS, INSTRUCTED TO INSTALL.
    • 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. DUST BUILD-UP NOTED ON INSULATION INSIDE WALK-IN COOLER AND ELECTRIC PIPES ABOVE FRYERS IN FIRST FLOOR PREP AREA. INSTRUCTED MGR TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. GREASE AND FOOD DEBRIS NOTED UNDER COOKING AREA AND WALK-IN COOLER FLOOR.INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. CREVICES NOTED BEHIND WALLBASE TILES IN MOP SINK BASIN, INSTRUCTED TO SEAL.
  15. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST RE-SEAL/RE-CAULK ALONG SPLASH GUARDS AT MOST HANDSINKS & AT FIRST FLOOR DISHMACHINE AREA. ANY CARDBOARD LINERS ON DRY STORAGE SHELVES MUST BE REMOVED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN INTERIOR OF EXHAUST VENTS IN THE DISHMACHINE (2ND FLOOR); FLOORS OF BAR COOLERS AT BOTH BARS-DUE TO FOOD DEBRIS OR DUST/DIRT. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOLLOWING FLOOR AREAS NEED CLEANING: AROUND CORNERS OF WALK-IN COOLERS & EQUIPMENT IN DISHROOM OR COOKING AREA, SOME HARD-TO-REACH DRAINS - DUE TO FOOD DEBRIS/CLUTTER. MUST ELEVATE ANY SUPPLIES/STOCK IN BASEMENT OR OTHER STORAGE AREAS, FOR EASY ACCESS TO CLEANING. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ANY UNNECESSARY ARTICLES IN BASMENT OR OTHER STORAGE AREAS, MUST BE REMOVED OR BETTER ORGANIZED TO PREVENT PEST HARBORAGE. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.
  16. 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. CUTTING BOARDS IN NEED OF REPLACING WORN, WITH DEEP CUTS. MUST REPLACE AND MAINTAIN.
    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. 1st and 2nd floor bar areas in need of detail cleaning to remove all sticky build-up. must clean and maintain.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR DRAINS IN NEED OF CLEANING TO REMOVE BUILD UP AT FRONT BARS. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings FRONT BARS IN NEED OF CLEANING AT WALLS TO REMOVE ALL BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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