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GOLD COAST SOCIAL

7 W DIVISION ST, CHICAGO, IL 60610 · Restaurant

Inspection summary

GOLD COAST SOCIAL has been inspected 21 times by Chicago Department of Public Health since October 25, 2018. The most recent inspection, on June 15, 2026, found no infractions.

13 of 21 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

The last 4 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 2 separate inspections, most recently on December 22, 2023. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 3 times across 3 separate inspections, most recently on March 2, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 July 19, 2024. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 on December 22, 2023. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 July 19, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

21 inspections

  1. Non-Inspection

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Non-Inspection

    0 infractions

  4. Complaint Re-Inspection

    0 infractions

  5. Complaint

    6 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012 CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO ASTERSIK ON MENU IDENTIFYING ANIMAL DERIVED FOODS THAT ARE SERVED COOKED TO ORDER. OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED COOKED TO ORDER. INSTRUCTED TO ADD ASTERISK IDENTIFYING ANIMAL DERIVED FOODS THAT ARE SERVED COOKED TO ORDER AND TO ADD DISCLOSURE TO MENU STATING THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED COOKED TO ORDER. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED OVER 30 SMALL FLIES IN FACILITY. OBSERVED SMALL FLY ACTIVITY THROUGHOUT FACILITY, OBSERVED SMALL FLY ACTIVITY IN AREAS SUCH AS BOTH WASHROOMS, BAR AND SMALL STORAGE ROOM WITH UTILITY SINK AND ICE MACHINE. INSTRUCTED TO ELIMINATE SMALL FLY ACTIVITY IN FACILITY AND CLEAN AFFECTED AREAS. RECOMMENDED PEST CONTROL SERVICE FACILITY ON OR AFTER 7/19/2024. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED KNIVES, FORKS AND SPOONS STORED IN CONTAINER IN KITCHEN ON TOP OF CONVECTION OVEN NOT INVERTED. INSTRUCTED TO INVERT OR COVER UTENSILS DURING STORAGE TO PREVENT CONTAMINATION.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED OUTSIDE DUMPSTER USED FOR TRASH OVERFLOWING WITH BAGS AND UNABLE TO BE CLOSED TO PREVENT PEST FROM ENTERING DUMPSTER. INSTRUCTED MANAGER TO CLOSE LID ON DUMPSTER. PRIORITY FOUNDATION VIOLATION. 7-38-020(B) CITATION ISSUED
  6. Canvass

    0 infractions

  7. Canvass

    5 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • MEASURED IMPROPER COLD HOLDING TEMPERATURES OF THE FOLLOWING FOODS FOUND IN THE STAND UP 3-DOOR COOLER; 8LBS OF RAW CHICKEN AT 57.2F, 10LBS OF RAW EGGS MEASURED AT 49.8F, 5LB OF RANCH DRESSING AT 47F, 10LBS GRILLED ONIONS/GARLIC PASTE MEASURED AT 50F, 10LB OF DAIRY (MILK/CHEESE) MEASURED AT 49.3F-53.4F. APPROXIMATELY 43LBS OF FOOD WAS DISCARDED AT A TOTAL APPROXIMATE COST OF $1000. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 3 DOOR STAND UP COOLER IN THE KITCHEN IS MEASURED AT IMPROPER AMBIENT AIR TEMPERATURE OF 60F. SEE ABOVE VIOLATION #22 FOR TCS ITEMS DISCARDED. UNIT HAS BEEN TAGGED AND HELD FOR INSPECTION. FACILITY MUST CONTACT [email protected] ONCE UNIT IS REPAIRED AND MAINTAINING A TEMPERATURE OF 41F AND BELOW TO HAVE AN INSPECTOR REMOVE STICKER. PRIORITY VIOLAITON 7-38-005 CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • EQUIPMENT (DISHWARE) USED IN THE FACILITY IS TOO LARGE TO FIT AND FULLY IMMERSE WITHIN THE COMPARTMENTS OF THE THREE COMPARTMENT SINK. FACILITY MUST INSTALL A LARGER 3COMPARTMENT SINKTHAT WILL ALLOW ALL EQUIPMENT TO BE IMMERSED, USE SMALLER EQUIPMENT THAT CAN FIT IN THE EXISTING 3 COMPARTMENT SINK OR USE AN ALTERNATIVE METHOD OF MANUAL WAREWASHING APPROVED BY THE HEALTH DEPARTMENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLER CERTIFICATIONS NOT PROVIDED ON SITE. ALL FOOD EMPLOYEES MUST OBTAIN A VALID FOOD HANDLER CERTIFICATION AND PROVIDE ON SITE AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOOD ALLERGEN CERTIFICATION NOT PROVIDED ON SITE. ALL CITY/PENDING CERTIFIED MANAGERS MUST OBTAIN A VALID FOOD ALLERGEN CERTIFICATION AND PROVIDE ON SITE.
  8. Non-Inspection

    0 infractions

  9. Complaint

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE IN LADIES TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARD IN REAR PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED STEADY LEAK COMING FROM PIPE UNDER 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED DISH MACHINE LOCATED IN REAR PREP AREA. INSTRUCTED TO REMOVE FROM PREMISES.
  10. Complaint

    0 infractions

  11. Complaint

    0 infractions

  12. Complaint

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDWASHING SIGNAGE AT KITCHEN HANDWASHING SINK. MUST PROVIDE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • SODA GUN HOLDER IN BAR AREA IS MISSING DRAIN HOSE. MUST PROVIDE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • FOUND INADEQUATE LIGHTING IN STORAGE/MOP SINK CLOSET NEAR FRONT OF ESTABLISHMENT. MUST PROVIDE ADEQUATE LIGHTING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO PROOF OF ALLERGEN TRAINING ON SITE. MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CHICAGO CERTIFIED FOOD MANAGERS.
  13. Complaint

    0 infractions

  14. Canvass

    4 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVD ICE SCOOPS STORED ON TOP OF BEER COOLERS IN FRONT BAR AREA. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING FAUCET BASE AT THE PREP SINK I KITCHEN FOOD PREP AREA. MUST REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO COVERED WASTE RECEPTACLE IN THE WOMEN'S WASHROOM. MUST PROVIDE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DUST BUILD UP ON CEIKING VENTILATION VENTS IN REAR OF PREMISES. MUST CLEAN AND MAINTAIN.
  15. Canvass

    0 infractions

  16. Canvass Re-Inspection

    0 infractions

  17. Complaint

    1 infraction

    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED OUTSIDE RECEPTACLES OVERFLOWING. OUTSIDE RECEPTACLES MUST BE CLOSED AND TIGHT FITTING AT ALL TIMES. INSTRUCTED MANAGER TO MAKE GARBAGE RECEPTACLES CLOSED AND TIGHT FITTING. PRIORITY FOUNDATION. 7-38-020(B). CITATION ISSUED
  18. License

    1 infraction

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING ON SITE. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
  19. License

    0 infractions

  20. License

    7 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURES ONSITE FOR VOMITING AND DIARRHEA EVENTS. INSTRUCTED TO PROVIDE KIT AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MUST PROVIDE DISCLOSURE AND REMINDER STATEMENT VISIBLE FOR CUSTOMERS. SEE DESCRIPTION ABOVE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED 3-COMP SINK IN PREP AREA NOT LARGE ENOUGH TO ACCOMMODATE LARGE POTS AND PANS. (NO DISH MACHINE ONSITE). INSTRUCTED TO INSTALL 3-COMP SINK LARGE ENOUGH TO ACCOMMODATE LARGE POTS AND PANS. PRIORITY FOUNDATION 7-38-025 NO CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • MUST PROVIDE CHLORINE OR QUATERNARY TEST STRIP ON SITE TO TEST 3- COMP SINK. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR ALL FLOOR AND WALL JUNCTURES AND COVING THROUGHOUT PREMISES. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST COMPLETE INSTALLATION OF ALL WALL AND CEILING ATTACHMENTS. INSTRUCTED TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST INSTALL ADDITIONAL LIGHT THROUGHOUT PREMISES AND MAINTAIN.
  21. License

    0 infractions

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