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KANIN

5131 N DAMEN AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

KANIN has been inspected 4 times by Chicago Department of Public Health since January 15, 2025. The most recent inspection, on June 26, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens and Cleaning and sanitizing.

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 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 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 August 4, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 August 4, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 5 times across 3 separate inspections, most recently on June 26, 2026. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • 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 2 times on August 4, 2025. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times on January 15, 2025. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACKFLOW PREVENTION DEVICE LOCATED ON THE MOP SINK FAUCET. MANAGEMENT INSTRUCTED TO INSTALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE FLOOR UNDER THE 3-COMPARTMENT SINK.
  2. Canvass

    6 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL PREPARED PRE-PACKAGED FOODS ON DISPLAY FOR "GRAB AND GO" IN SELF SERVE COOLERS MUST BE PROPERLY LABELED WITH THE BUSINESS NAME AND ADDRESS, LIST OF INGREDIENTS AND ANY ALLERGEN WARNINGS NEEDED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING AT ALL TIMES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • TORN RUBBER DOOR GASKET ON THE KITCHEN TWO DOOR TALL REACH-IN COOLER. MUST REPLACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED PEELING AND BURNED PLASTIC ON THE SIDE OF THE GRILL. INSTRUCTED TO REMOVE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE A SELF CLOSING DEVICE ON THE EMPLOYEE TOILET ROOM DOOR THAT DIRECTLY OPENS TO THE FOOD PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL ITEMS STORED UNDER THE OUTDOOR STAIRWELL/WALKWAY MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING.
  3. License Re-Inspection

    0 infractions

  4. License

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES.INSTRUCTED MANAGEMENT TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE AND MAINTAIN AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED WASTE WATER BACKING UP AT THE KITCHEN PREP 3-COMPARTMENT SINK WHILE DRAINING WATER FROM THE MIDDLE COMPARTMENT,WASTE WATER BACKS UP INTO LEFT AND RIGHT COMPARTMENTS OF THE 3-COMPARTMENT SINK AND WATER SLOWLY DRAINING.INSTRUCTED TO REPAIR AND MAINTAIN SO THAT WASTE WATERS ARE DISPOSED OF PROPERLY AS REQUIRED.PRIORITY VIOLATION 7-38-030 (C).
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. MUST SHOW PROOF OF TRAINING AND MAINTAIN AS REQUIRED.

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