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JUST A DASH FOOD SERVICE GROUP

79 W MONROE ST, CHICAGO, IL 60603 · School

Inspection summary

JUST A DASH FOOD SERVICE GROUP has been inspected 4 times by Chicago Department of Public Health since October 21, 2024. The most recent inspection, on January 6, 2026, recorded 7 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.

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 findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded 4 times across 3 separate inspections, most recently on January 6, 2026. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on January 6, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded once on January 6, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 4 separate inspections, most recently on January 6, 2026. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  • Equipment and utensilsLower risk

    Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded 3 times across 3 separate inspections, most recently on January 6, 2026. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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.

4 inspections

  1. Canvass

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND SINKS IN 3RD FL. GIRL'S & STAFF,4TH FL. STAFF,5TH FL. GIRL'S,6TH FL. GIRL'S & STAFF. MUST PROVIDE AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE A SPLASH GUARD AT MOP SINK NEXT TO CLEAN DISH STORAGE RACK OR REMOVE RACK TO PREVENT CROSS CONTAMINATION.
    • 40. PERSONAL CLEANLINESS
      • MUST STORE PERSONAL BELONGING IN A PROPER MANNER FROM RAILINGS OF FOOD STORAGE RACKS .
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CRATES USED FOR FOOD STORAGE IN DRY FOOD STORAGE AREAS. MUST ELIMINATE AND PROVIDE ON ADEQUATE SHELVING UNITS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN SPILLAGE INSIDE OF MILK COOLER ON SERVING LINE AND SHELVING UNITS IN WALK IN COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN PREP/DISH WASHING AREA,DRY FOOD STORAGE AND WALK IN COOLER.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED TAPE COVERING VENTILATION ABOVE OVEN MUST REMOVE AND MAINTAIN FOR ADEQUATE FLOW.
  2. Canvass Re-Inspection

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-202.12 (A): OBSERVED IMPROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 71.6-75.2F AT HANDWASHING SINKS IN FACILITY. OBSERVED IMPROPER MINIMUM WATER TEMPERATURES AT HANDWASHING SINKS IN SECOND FLOOR LUNCHROOM AND BOY'S(2ND,3RD,4TH,5TH AND 6TH FLOORS), GIRLS(2ND,4TH,5TH AND 6TH FLOORS) AND STAFF(3RD AND 6TH FLOOR) WASHROOMS. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030(C)CITATION ISSUED.(NOTE: CITATION FOR VIOLATION ISSUED ON 9/15/2025)
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19: OBSERVED BOXES OF TRAYS STORED ON MILK CRATES IN STORAGE AREA OF KITCHEN. INSTRUCTED TO PROVIDE SHELVING UNITS TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15: OBSERVED VERY LOW WATER PRESSURE AT HANDWASHING SINK IN 3RD FLOOR STAFF WASHROOM. OBSERVED A VERY SMALL TRICKLE OF WATER FLOWING FROM FAUCET OF HANDWASHING SINK IN 3RD FLOOR STAFF WASHROOM. INSTRUCTED TO INCREASE WATER PRESSURE AT HANDWASHING SINK IN 3RD FLOOR STAFF WASHROOM AND MAINTAIN.
  3. Canvass

    7 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.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED IMPROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 71.6-75.2F AT HANDWASHING SINKS IN FACILITY. OBSERVED IMPROPER MINIMUM WATER TEMPERATURES AT HANDWASHING SINKS IN SECOND FLOOR LUNCHROOM AND BOY'S(2ND,3RD,4TH,5TH AND 6TH FLOORS), GIRLS(2ND,4TH,5TH AND 6TH FLOORS) AND STAFF(3RD AND 6TH FLOOR) WASHROOMS. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030(C)CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BOXES OF TRAYS AND CHIPS STORED ON MILK CRATES IN STORAGE ROOM AND STORAGE AREA OF KITCHEN. INSTRUCTED TO PROVIDE SHELVING UNITS TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO QUATERNARY AMMONIUM TEST KIT ON PREMISES. INSTRUCTED TO PROVIDE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF QUATERNARY AMMONIUM SANITIZING SOLUTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO WATER PRESSURE AT HANDWASHING SINK IN KITCHEN NEXT TO COOKING EQUIPMENT. OBSERVED NO RUNNING HOT OR COLD WATER AT HANDWASHING SINK IN KITCHEN NEXT TO COOKING EQUIPMENT WHEN KNOBS ARE TURNED ON. INSTRUCTED TO RESTORE HOT AND COLD RUNNING WATER TO HANDWASHING SINK IN KITCHEN NEXT TO COOKING EQUIPMENT AND MAINTAIN.(NOTE: THERE IS A PROPERLY FUNCTIONING HANDWASHING SINK IN KITCHEN NEXT TO THREE COMPARTMENT SINK.) OBSERVED VERY LOW WATER PRESSURE AT HANDWASHING SINK IN 3RD FLOOR STAFF WASHROOM. OBSERVED A VERY SMALL TRICKLE OF WATER FLOWING FROM FAUCET OF HANDWASHING SINK IN 3RD FLOOR STAFF WASHROOM. INSTRUCTED TO INCREASE WATER PRESSURE AT HANDWASHING SINK IN 3RD FLOOR STAFF WASHROOM AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF FOOD HANDLER TRAINING FOR ONE FOOD HANDLER. INSTRUCTED TO PROVIDE FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
  4. License

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR LEAK AT THE HANDWASHING SINK IN THE KITCHEN PREP AREA.

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