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LITTLE SANDWICH HOUSE

411 E OAKWOOD BLVD, CHICAGO, IL 60653 · Restaurant

Inspection summary

LITTLE SANDWICH HOUSE has been inspected 10 times by Chicago Department of Public Health since April 21, 2021. The most recent inspection, on June 17, 2026, found no infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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.

  • 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 November 15, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 on November 24, 2023. 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 June 27, 2022. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 once on May 27, 2021. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 13 times across 7 separate inspections, most recently on March 21, 2025. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

10 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED CLEANING BEHIND THE DEEP FREEZERS IN THE REAR AND SIDE PREP AREA ALONG THE WALL BASE AND IN CORNERS TO REMOVE DEBRIS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A FEW DAMAGED CEILING TILES IN THE REAR. MUST REPLACE AND MAINTAIN WHERE EVER NEEDED.
  3. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE UPRIGHT FREEZER IN THE REAR WITH ICE BUILD UP. MUST DEFROST, CLEAN AND MAINTAIN. ALSO NOT THE SMALL COOLER IN THE FRONT PREP/SERVICE AREA NEEDS CLEANING AT THE TOP FREEZER COMPARTMENT.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED THE EMPLOYEE WASHROOM DOOR NOT SELF CLOSING IN THE REAR PREP AREA. MUST PROVIDE AND MAINTAIN A SELF CLOSING DEVICE AS REQUIRED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS IN THE REAR PREP AREA AND FRONT SERVICE/PREP AREA NEEDS CLEANING ALONG THE WALL BASE AND IN CORNERS AROUND EQUIPMENT.
  4. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN THE INSIDE STORAGE CADINETS IN THE FRONT PREP AREA TO REMOVE SPILLS AND/OR DEBRIS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED THE EMPLOYEE WASHROOM DOOR NOT SELF CLOSING. MUST PROVIDE AND MAINTAIN A SELF CLOSING DEVICE AS REQUIRED.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED THE PREVIOUS CORE VIOLATION #58 ALLERGEN TRAINING NOT CORRECTED FROM REPORT #2586291, DATE 12/5/23 Violation Codes: 2-102.13 Inspector Comments: OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT. PRIORITY FOUNDATION CITATION ISSUED #7-42-090
  5. Canvass Re-Inspection

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
  6. Canvass

    5 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED MENU WITH A FOOTNOTE REMINDER STATEMENT ON THE MENU AND MISSING DISCLOSURE BY ASTERICKS FOR RELATED MENU ITEMS. INSTRUCTED TO PROVIDE BOTH DISCLOSURE STATEMENT AND REMINDER ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS OFFERED (EX. EGGS, RAW TUNA, SALMON ETC.). (REFER TO ONLINE CDPH CONSUMER ADVISORY GUIDE). PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED AND SERVICE AREA AND STORED ON FLOOR IN DINING, PREP, AND STORAGE AREAS. INSTRUCTED MANAGER TO INVERT AND ELEVATE ALL SINGLE SERVICE ARTICLES OFF FLOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
  7. Canvass

    4 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPPED (SHRIMP, ETC.). INSTRUCTED MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHILE TCS FOODS ARE BEING PREPPED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS AT IMPROPER TEMPERATURES INSIDE THE 2 DOOR COOLER IN REAR PREP AREA. FOUND MOZZARELLA CHEESE @ 46.4F- 47.6F; LIQUID EGG WHITES @ 45.6F; LIQUID EGGS @ 46F- 48F; SWISS CHEESE @ 49.1F; CHEDDAR CHEESE @ 47.6F; RANCH DRESSING @ 47.8F; FETA CHEESE @ 53.6F; RAW EGGS @ 47.3F; SALMON @ 50.3F; CHICKEN @ 49.6F; AND GOUDA CHEESE @ 47.3F. INSTRUCTED MUST KEEP ALL TCS FOODS @ 41F OR LESS AT ALL TIMES WHILE IN REFRIGERATION. OPERATOR VOLUNTARILY DISCARDED DENATURED FOODS DURING INSPECTION. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • FOUND SMALL BLACK MINI REFRIGERATOR IN FRONT PREP AREA WITHOUT A THERMOMETER. MUST PROVIDE A THERMOMETER, IN A CONSPICUOUS SPOT IN ALL REFRIGERATION.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE COVERED GARBAGE RECEPTACLES IN UNISEX RESTROOM.
  8. License Re-Inspection

    5 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO BACK FLOW PREVENTION DEVICE AT UTILITY SINK; MUST INSTALL A BACK FLOW PREVENTION DEVICE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED WASHROOM DOORS NOT SELF CLOSING; INSTRUCTED TO PROVIDE SELF CLOSING DEVICES AT WASHROOM DOORS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED AN OPENING BETWEEN THE LOWER WALL AND FLOOR IN THE FURNACE ROOM; INSTRUCTED TO PROVIDE A COVING ALONG THE WALL BASE TO SEAL OPENING.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.
  9. License

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDWASHING SINK IN FRONT PREP AREA AS REQUIRED FOR HANDWASHING. MUST INSTALL A SINK WITH HOT AND COLD RUNNING WATER, SOAP AND HANDTOWELS OR A DRYING DEVICE. PRIORITY FOUNDATION VIOLATION 7-38-030.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO BACK FLOW PREVENTION DEVICE AT UTILITY SINK; MUST INSTALL A BACK FLOW PREVENTION DEVICE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED WASHROOM DOORS NOT SELF CLOSING; INSTRUCTED TO PROVIDE SELF CLOSING DEVICES AT WASHROOM DOORS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED AN OPENING BETWEEN THE LOWER WALL AND FLOOR IN THE FURNACE ROOM; INSTRUCTED TO PROVIDE A COVING ALONG THE WALL BASE TO SEAL OPENING.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.
  10. License

    0 infractions

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