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GODDESS ROCKS

1036 N KILBOURN AVE, CHICAGO, IL 60651 · Restaurant (Catering)

Inspection summary

GODDESS ROCKS has been inspected 13 times by Chicago Department of Public Health since October 25, 2018. The most recent inspection, on June 2, 2025, recorded 1 infraction.

6 of 13 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.

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 April 29, 2021. 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 2 times across 2 separate inspections, most recently on June 2, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 2 times across 2 separate inspections, most recently on May 23, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 times across 2 separate inspections, most recently on May 23, 2025. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 June 28, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES 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.

13 inspections

  1. Canvass Re-Inspection

    1 infraction

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12: OBSERVED THE STORAGE CONTAINERS OF THE DRY INGREDIENTS IN THE REAR SANDWICH PREP AREA IN THE SAVORY AREA OF THE FACILITY, NOT LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH COMMON NAMES.
  2. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED AN INACCESSIBLE HANDWASHING SINK AT REAR PREP AREA NEAR THE REAR EXIT DOOR. THERE WAS A HOT BOX BLOCKING ACCESS TO THE HANDWASHING. AND I WAS UNABLE TO LOCATE THE SINK MENTIONED IN THE PREP AREA. INSTRUCTED TO MAINTAIN ALL HANDWASHING SINKS, SO THAT THEY ARE ALWAYS ACCESSIBLE FOR EMPLOYEE USE. THE UNIT WAS MOVED AT THE TIME OF THE INSPECTION. PRIORITY FOUNDATION 7-38-030(C), CITATION ISSUED ON REPORT# 2618051
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED THE STORAGE CONTAINERS OF THE DRY INGREDIENTS IN THE REAR SANDWICH PREP AREA IN THE SAVORY AREA OF FACILITY NOT LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH COMMON NAMES.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROXIMATELY 10 RAT DROPPINGS AND 16 SMALL FLIES ON SITE DURING INSPECTION. RAT DROPPINGS WERE OBSERVED ON THE FLOOR UNDER THE SHELF IN THE REAR WAREHOUSE/PACKING AREA. THE SMALL FLIES WERE OBSERVED FLYING AROUND AND ON THE WALLS IN THE FOLLOWING AREAS: IN THE MOP SINK CLOSET, AND THE SANDWICH PREP AREA IN THE SAVORY SECTION OF THE FACILITY. INSTRUCTED TO REMOVE DROPPINGS, ELIMINATE SMALL FLY ACTIVITY, CLEAN, AND SANITIZE ALL AFFECTED AREAS. RECOMMEND CONTACTING PEST CONTROL. PRIORITY FOUNDATION VIOLATION. 7-38-020(A), CITATION ISSUED ON REPORT#2618051.
  3. Canvass

    0 infractions

  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    0 infractions

  6. Suspected Food Poisoning

    2 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES INSIDE SANDWICH REACH IN COOLER AND SALAD REACH IN COOLER HOWEVER BOTH COOLERS AMBIENT AIR TEMPERATURE AT 41.0 F AND BELOW- EGG SALAD AT 56.5 F, CHICKEN SALAD AT 58.6 F, TURKEY AT 45.1 F, ARITICHOKE DIP AT 51.1 F AND CHICKEN SOUP AT 48.0 F. INSTRUCTED MANAGER ALL TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. ALL SAID OUT OF TEMPERATURE TCS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. PRIORITY VIOLATION 7-38-005.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BAKERY HANDWASH BOWL HANDWASH BOWL PIPE DRAINING SLOWLY. INSTRUCTED MANAGER HANDWASH BOWLS MUST DRAIN QUICKLY.
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    0 infractions

  10. Canvass

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED EMPLOYEES WITH CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES WITHOUT ALLERGY TRAINING. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST OBTAIN ALLERGY TRAINING AND MAINTAIN RECORDS ON SITE AT ALL TIMES.
  11. Canvass Re-Inspection

    2 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE A WORKING THERMOMETER FOR REACH IN COOLERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED MANAGER TO ORGANIZE CLUTTER(CATERING EQUIPMENT) IN THE WAREHOUSE TO PREVENT HARBORAGE.
  12. Canvass

    7 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE A WORKING THERMOMETER FOR REACH IN COOLERS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NOTED 30 MICE DROPPINGS SCATTERED ON THE FLOOR IN THE DRY STORAGE AREA, NOTED 15 MICE DROPPINGS ON THE FLOOR IN A CORNER NEXT TO THE HAND SINK IN THE CAKE ROOM AND 10 MICE DROPPINGS ON THE FLOOR IN THE CORNER NEXT TO THE 2-DOOR COOLER IN THE SALAD ROOM. INSTRUCTED MANAGER TO REMOVE DROPPINGS AND DETAIL CLEAN ALL AFFECTED AREAS. ALSO CALL PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION CITATION ISSUED #7-38-020(A).
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN ALL DRY FOOD AND CAN GOODS STORAGE RACK AND SHELVING TO REMOVE DEBRIS AND SPILLS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED LEAKY PIPES UNDERNEATH THE HAND SINKS IN THE PREP AREAS(CAKE & SALAD PREP). MUST REPAIR AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • NOTED THE OUTSIDE DUMPSTER IN POOR REPAIR (LID MISSING). THIS ALLOWS FOR POSSIBLE FOOD SOURCE FOR RODENTS AND OTHER PESTS. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN A LID FOR PROPER CLOSURE. PRIORITY FOUNDATION CITATION ISSUED #7-38-020(B).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN FLOORS THROUGH OUT PREMISES ESPECIALLY WHERE DROPPINGS WERE FOUND.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED MANAGER TO ORGANIZE CLUTTER(CATERING EQUIPMENT) IN THE WAREHOUSE TO PREVENT HARBORAGE.
  13. License

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-201.11 OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE AN EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO CLEAN UP POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE A CLEAN UP POLICY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-204.12 OBSERVED GASKETS WORN AWAY ON DOORS OF 3-DOOR COOLER AT THE HOT KITCHEN.INSTRUCTED MANAGEMENT TO REPAIR GASKETS ON DOORS OF 3-DOOR COOLER CORE

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