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LA STORIA

1154-1156 N DEARBORN ST, CHICAGO, IL 60610 · Restaurant

Inspection summary

LA STORIA has been inspected 20 times by Chicago Department of Public Health since September 3, 2015. The most recent inspection, on April 24, 2026, found no infractions.

11 of 20 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: Handwashing and staff hygiene, Food source, labelling and allergens and Cleaning and sanitizing.

The last 4 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.

  • 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 November 16, 2016. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 September 11, 2020. 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 September 11, 2020. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 once on April 24, 2019. 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 once on November 15, 2016. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

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.

20 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Canvass

    0 infractions

  4. Non-Inspection

    0 infractions

  5. Canvass

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKS IN THE FOLLOWING AREAS IN THE REAR DISH WASHING AREA. LEAK AT THE DRAIN PIPE. LEAK AT THE BACK FLOW DEVICE OF THE DISH MACHINE AND LEAK AT THE BASE OF THE THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A BUILD UP OF DIRT AND ITEMS IN FAR RIGHT CORNER AT THE BAR AREA. INSTRUCTED TO CLEAN AND MAINTAIN AREA.
  6. Non-Inspection

    0 infractions

  7. Non-Inspection

    0 infractions

  8. Canvass

    1 infraction

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • CLEAN DISHWARE STORED ON SHELVES HAVE NOT BEEN AIR DRIED PROPERLY AFTER SANITIZING. AFTER CLEANING AND SANITZING ALL EQUIPMENT AND UTENSILS SHALL BE AIR DRIED BEFORE USE. CLOTH DRYING OF EQUIPMENT AND UTENSILS IS NOT APPROVED.
  9. Canvass

    0 infractions

  10. Non-Inspection

    0 infractions

  11. Canvass Re-Inspection

    0 infractions

  12. Canvass

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • PREP AREA BULK CONTAINERS NOT LABELED. INSTRUCTED MANAGER MUST LABEL ALL PREP AREA BULK CONTAINERS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • SALAD 4-DOOR REACH IN PREP COOLER DOOR RUBBER GASKETS RIPPED. INSTRUCTED MANAGER MUST REPAIR/REPLACE SAID DOOR RUBBER GASKETS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHLORINE SANITIZING TEST STRIPS ON PREMISES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
  13. Canvass

    1 infraction

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED PORK CHOPS, AND PRIME STEAK ON MENU. PRIME STEAK DESCRIPTION STATES: "GRILLED TO YOUR TEMPERATURE" BOTH ITEMS CAN BE ORDERED UNDER COOKED. INSTRUCTED FACILITY TO PROVIDE DISCLOSURE(*)TO ALL FOOD ITEMS THAT CAN BE ORDERED UNDER COOKED. ALSO INSTRUCTED MANAGER TO PROVIDE FOOTNOTE AND REMINDER TO ALL MENU'S THAT PROVIDE UNDER COOKED FOOD. PRIORITY FOUNDATION.7-38-005. NO CITATION ISSUED.
  14. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED WATER LEAKING FROM DISH-MACHINE, ON THE BOTTOM RIGHT WHERE THE RINSE AID LEADS INTO THE UNIT. ALSO NOTED THE RINSE AID LINE TO BE LOOSE AND OCCASIONALLY SPILLING BLUE FLUID ONTO THE FLOOR AS WELL. INSTRUCTED TO REPAIR THE LEAK AND PREVENT THE RINSE AID FROM SPILLING OUT OF THE UNIT.
  15. Canvass

    1 infraction

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND 2 KNIVES IMPROPERLY STORED BETWEEN PREP TABLE AND WALL IN THE KITCHEN AREA. MUST PROPER STORE AT ALL TIMES. ALSO FOUND A TALL PLASTIC CONTAINER STORED INSIDE THE BULK RICE STORAGE BIN. MUST PROVIDE A SCOOPER WITH A HANDLE AT ALL TIMES.
  16. Canvass

    0 infractions

  17. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUST ON SHELVINGS INSIDE THE KITCHEN STAND-UP COOLER AND BAR COOLERS.INSTRUCTED TO REPLACE/REPAIR SURFACE MUST BE SMOOTH,EASILY CLEANABLE AND MAINTAIN. OBSERVED BROKEN GASKETS AT THE KITCHEN PASTA AND MILK COOLER.INSTRUCTED TO REPAIR/REPAIR AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED TO PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS WHEN WORKING AROUND OPEN FOODS AND MAINTAIN.
  18. Canvass

    3 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • AT THIS TIME,THE BAR LOW TEMPERATURE DISHWASHER NOT IN USE,WAS TESTED AND NOT SANITIZING PROPERLY AT "0" PPM,TAGGED HELD FOR INSPECTION.INSTRUCTED MANAGER NOT TO USE DISHWASHER UNTIL THE CDPH IS NOTIFIED ONCE REPAIRED AND USE THE DISHWASHING 3 COMPARTMENT SINK TO PROPERLY WASH-RINSE-SANITIZE FOOD EQUIPMENTS,MULTI-USE KITCHEN UTENSILS. CRITICAL VIOLATION 7-38-030.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUST ON SHELVINGS INSIDE THE KITCHEN STAND-UP COOLER AND BAR COOLERS.INSTRUCTED TO REPLACE/REPAIR SURFACE MUST BE SMOOTH,EASILY CLEANABLE AND MAINTAIN. OBSERVED BROKEN GASKETS AT THE KITCHEN PASTA AND MILK COOLER.INSTRUCTED TO REPAIR/REPAIR AND MAINTAIN.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • INSTRUCTED TO PROVIDE HAIR RESTRAINTS FOR ALL FOOD HANDLERS WHEN WORKING AROUND OPEN FOODS AND MAINTAIN.
  19. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • SILVERWARE ON TABLES MUST BE WRAPPED,COVERED,OR RESET WHEN CUSTOMER IS SEATED AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO ICE BIN COVER FOR CONSUMABLE ICE BIN AT BAR.INSTRUCTED TO PROVIDE AND MAINTAIN. NO SPLASHGUARD AT THE EXPOSED HANDSINK AT BAR.INSTRUCTED TO PROVIDE SPLASHGUARD AT THE LEFT SIDE OF EXPOSED HANDSINK AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD NEAR THE ICE MACHINE.INSTRUCTED TO PROVIDE LIGHT SHIELD OR SHATTER-PROOF LIGHT BULBS AND MAINTAIN.
  20. License

    0 infractions

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