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LAWN

1141 N ASHLAND AVE, CHICAGO, IL 60622 · Restaurant

Inspection summary

LAWN has been inspected 7 times by Chicago Department of Public Health since July 9, 2020. The most recent inspection, on September 4, 2025, recorded 1 infraction.

2 of 7 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: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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.

  • 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 August 28, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 times across 2 separate inspections, most recently on August 28, 2025. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 August 28, 2025. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 March 24, 2021. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 6 times across 5 separate inspections, most recently on September 4, 2025. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

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.

7 inspections

  1. Canvass Re-Inspection

    1 infraction

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • Employees Toilet room next to prep kitchen, Instructed to install a self closing device.
  2. Canvass

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • No certified food service manager on site, no certificate posted while handling and serving TCS foods ( beef, chicken...) instructed to obtain. Priority foundation violation 7-38-012.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Obstructed hand wash sink at main prep kitchen, found a bucket in sink basin, garbage can in front of hand sink. Instructed to keep hand sink accessible at all times. Priority foundation violation 7-38-030(c)
    • 22. PROPER COLD HOLDING TEMPERATURES
      • Found 50 lbs of cooked chicken packed tightly in 5 deep containers at temperatures ranging between 57.6°F and 65.4°F. Chicken is placed in the prep cooler a day before. Instructed the manager to hold all cold TCS foods at 41°F or lower. Priority violation 7-38-005.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • No sanitizer test strips are provided for a 3-comp sink dish washing facility. Instructed to obtain. Priority foundation violation 7-38-005
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • Employees Toilet room next to prep kitchen, Instructed to install a self closing device.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • No food handlers certificate for kitchen staff, Instructed to obtain.
  3. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING AND DAMAGED FLOOR TILES IN THE KITCHEN. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
  4. License

    0 infractions

  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    4 infractions

    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • FOUND MANAGER DRINKING IN FOOD PREPARATION AREA WITH AN UNCOVERED CUP. INSTRUCTED TO USE A COVERED BEVERAGE CONTAINER.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND BURGERS AND EGGS ON MENU, FOUND DISCLOSURE BY WRITTEN STATEMENT( BURGERS COOKED TO ORDER). FOUND NO REMINDER ON MENU. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • FOUND GARBAGE UNCOVERED IN UNISEX TOILET ROOM. INSTRUCTED MANAGER TO PROVIDE COVERED GARBAGE RECEPTACLE IN TOILETROOM.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND NO PROOF OF ALLERGEN TRAINING FOR CITY OF CHICAGO FOOD SERVICE MANAGER. MUST PROVIDE.
  7. License

    3 infractions

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO STOPPERS FOR 3-COM SINK, INSTRUCTED TO PROVIDE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • EMPLOYEES TOILET ROOM NEXT TO PREP AREA NOT SELF CLOSING DOOR, INSTRUCTED TO INSTALL A SELF-CLOSING DEVICE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • LIVE POTTERY PLANTS HANGING ABOVE HAND SINK AND PREP TABLES, INSTRUCTED TO REMOVE.

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