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LITTLE VICTORIES

1725 W DIVISION ST, CHICAGO, IL 60622 · Restaurant

Inspection summary

LITTLE VICTORIES has been inspected 21 times by Chicago Department of Public Health since November 9, 2010. The most recent inspection, on September 2, 2025, recorded 2 infractions.

8 of 21 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, Pests and Protecting food from contamination.

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 3 times across 2 separate inspections, most recently on September 18, 2020. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on June 14, 2016. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 September 2, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 May 14, 2012. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 November 9, 2010. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

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.

21 inspections

  1. Canvass

    2 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • Live pottery plants placed above Bar prep area, ice bins and dish washing areas. Instructed manager to remove from above such areas.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • Deli cups not air dried after washing, Instructed to air dry all multi-use utensils after washing.
  2. Non-Inspection

    0 infractions

  3. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTED RACKS IN WALK IN COOLER. INSTRUCTED MANAGER TO REPAINT OR REPLACE RACKS.
  4. Non-Inspection

    0 infractions

  5. Canvass

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LOW WATERER PRESSURE AT EXPOSED SINK UNDERNEATH PASS-THROUGH WINDOW. INSTRUCTED TO CORRECT AND MAINTAIN IN GOOD CONDITION.
  6. Complaint

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDS WASHING SIGNS IN RESTTROOMS, INSTRUCTED TO INSTALL.
    • 40. PERSONAL CLEANLINESS
      • FOOD HANDLER WITH LONG BEARD NOT WEARING BEARD RESTRAINTS. INSTRUCTED TO WEAR.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • SPOONS IN USE STORED IN STAGNATE WATER, INSTRUCTED TO KEEP IN A DRY CLEAN CONTAINER.
  7. Canvass

    0 infractions

  8. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SINKS OR POSTERS NEAR HAND WASHING SINKS THROUGHOUT PREMISES. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO COVERED WASTE RECEPTACLE PROVIDED IN THE WOMEN'S WASHROOM. MUST PROVIDE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE ADEQUATE LIGHTING IN FRONT SERVICE STATION AREA HALLWAY AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DUST BUILD UP ON CEILING VENTILATION VENTS INSIDE TOILET ROOMS. MUST CLEAN AND MAINTAIN.
  9. Canvass

    0 infractions

  10. Canvass

    0 infractions

  11. Complaint

    9 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED ICE SCOOPS LYING IN THE ICE WITH THE HANDLE FACING DOWN IN DIRECT CONTACT WITH ICE. INSTRUCTED TO STORE ICE SCOOPS EITHER IN THE ICE WITH THE HANDLE FACING UP OR IN A SEPARATE CONTAINER IN BETWEEN USE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED A BLACK DRAPE IN BETWEEN THE BAR AND THE PREP AREA SOILED WITH DUST DEBRIS BUILDUP. INSTRUCTED TO WASH THE DRAPE TO REMOVE DUST BUILDUP AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE ICE BINS FOR THE CONSUMABLE ICE BINS BEHIND THE BAR TO PROPERLY PROTECT ICE IN BETWEEN USE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE THE BROKEN HANDLE ON THE TOP OF THE COLD-HOLDING REFRIGERATION UNIT BEING HELD TOGETHER BY TAPE AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE THE RIPPED GASKETS AROUND THE COLD-HOLDING UNIT ON THE WEST WALL IN THE KITCHEN AND THE GASKETS AROUND THE BEER COOLER NEAR THE WEST WALL BEHIND THE BAR TO PROVIDE A TIGHT FITTING SEAL FOR THE REFRIGERATION DOORS AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE THE BROKEN LATCH ON THE TOP OF THE WALK-IN COOLER IN THE REAR GARAGE STORAGE TO PROVIDE A TIGHT FITTING SEAL AROUND THE WALK-IN COOLER DOOR AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED CONDENSATION AND LIQUID BUILDUP ON THE FLOOR OF THE WALK-IN COOLER AND FOOD DEBRIS SUCH AS ONION SKIN AND COFFEE BEANS ON THE FLOOR UNDER THE DRY STORAGE RACKS IN THE REAR GARAGE STORAGE AREA. INSTRUCTED TO DETAIL CLEAN AND SANITIZE THE FLOORS OF THE ABOVE MENTIONED AREAS AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT BULB IN THE LIGHT FIXTURE ABOVE THE 3-COMPARTMENT SINK AND MAINTAIN TO PROVIDE ADEQUATE LIGHTING IN KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A LEAK UNDER THE HAND WASHING SINK IN MAIN PREP AREA. INSTRUCTED TO CONTACT A PLUMBER TO REPAIR LEAK AND MAINTAIN.
  12. Canvass Re-Inspection

    0 infractions

  13. Canvass

    5 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OUTSIDE WASTE OIL CONTAINER NOT MAINTAINED. ENCRUSTED WASTE OIL ON TOP THE LID OF THE CONTAINER,WASTE OIL DANGLING FROM THEEDGE OF THE UNIT. GROUND WITH EXCESS OIL AND WALL BEHIND THE UNIT WITH SPLATTER WASTE OIL. INSTRUCTED TO CLEAN WASTE OIL CONTAINER ,GROUND AND WALL TO MINIMIZE RODENT AND INSECT ACTIVITIES. SERIOUS VIOLATION:7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO SPLASH GUARD PROVIDED BETWEEN THE EXPOSED HAND SINK AND THREE COMPARTMENT SINK BEHIND THE BAR,INSTRUCTED TO PROVIDE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE IF THE BLACK PIPE AT BAR BY LIGHT SWITCHES IS A WASTE WATER PIPE MUST IN CASE IT,IF NOT NEED TO KNOW WHAT KIND OF PIPE IS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • ENCRUSTED AND EXCESSIVE GRIME BUILD-UP AROUND FAUCET AT EXPOSED HAND SINK BEHIND THE BAR,NEED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • GRIMES,STRAWS.AND BOTTLE CAPS ON FLOOR BEHIND THE BAR AREA UNDER THE PIPES,AND CORNERS,INSTRUCTED TO CLEAN AND MAINTAIN. BROKEN FLOOR TILES IN THE KITCHEN BY THE FLOOR GREASE TRAP INSTRUCTED TO REPAIR/REPLACE.PITTED CEMENT FLOOR WITH PUDDLES OF WATER UNDER THE THREE COMPARTMENT SINK AND UNDER UNUSED REACH-IN COOLER BY THE CASH REGISTER AT BAR AREA.NEED TO REPAIR.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS BEHIND THE THREE COMPARTMENT SINK AT BAR AND KITCHEN AREA WITH EXCESS BLACK SLIME SUBSTANCE,INSTRUCTED TO CLEAN AND MAINTAIN.DEBRIS INSIDE THE UNUSED REACH-IN COOLER BY THE CASH REGISTRAR,(BAR AREA),CLEAN AND MAINTAIN
  14. Canvass

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN 2ND FLOOR STORAGE AREA IN NEED OF CLEANING TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • DRAIN IN PREP AREA IN NEED OF CLEANING TO REMOVE ALL BUULD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES. LEAK AT FAUCET AT 3 COMPARTMENT SINK. MUST CORRECT AND MAITNAIN AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ANY UNNECESSARY ARTICLES IN 2ND FLOOR STORAGE AREA MUST BE REMOVED AND OR ORGANIZED. CORRECT AND MAINTAIN AT ALL TIMES.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER CERTIFICATES MUST BE ON SITE FOR ALL EMPLOYEES MUST CORRECT AND MAINTAIN.
  15. Canvass

    0 infractions

  16. Canvass

    1 infraction

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE MISSING LIGHT BULB IN VENTILATION HOOD.
  17. Canvass

    0 infractions

  18. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE FOLLOWING NOT CLEAN:INTERIOR DEEP FRYER CABINETS IN PREP AREA,EXTERIOR OF COOLERS,ETC AT BAR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAKY PIPE UNDER EXPOSED HAND SINK BEHIND BAR BY CASH REGISTER.MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROPERLY ORGANIZE STORAGE ON 2ND FLOOR.INSTALL SHELVING TO ELEVATE LIQUOR ,AND OTHER STORAGE OFF FLOORS AND WALLS.MUST REVOVE ALL CLUTTER AND ARTICLES NOT USING.ALSO MUST CLEAN/MAINTAIN CLEANING EQUIPMENT,(MOP BUCKETS).
  19. Canvass Re-Inspection

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND EXPOSED BRICK WALLS IN THE DRY STORAGE/ WALK-IN-COOLER ROOM. WALLS MUST BY SMOOTH EASY TO CLEAN AS REQUIRED. ALSO SEAL ALL NOTICEABLE OPENINGS ON THE WALLS WERE NOTED.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTERED CONDITIONS FROM THE SECOND FLOOR DUE TO POTENTIAL PEST HARBORAGE AND ITEMS STORED INDOOR DRY STORAGE/WALKIN COOLER ROOM MUST BE PROPERLY STORED 6 INCHES OFF THE FLOOR.
  20. Complaint

    8 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND NORTH DOOR TO DRY STORAGE ROOM THAT IS CONNECTED TO THE INDOOR GARAGED AREA AT REAR NOT RODENT PROOFED APPROXIMATELY 1/2 " MODE OF ENTRY ALL ACCROSS THE BOTTOM.SERIOUS VIOLATION 7-38-020.
    • 28. * INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS
      • PREVIOUS INSPECTION REPORT SUMMARY WAS NOT DISPLAYED. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT SUMMARY AND WAS INSTRUCTED TO POST IT IN VIEW OF ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN INTERIOR/EXTERIOR OF BAR COOLERS,BAR GUNS AND HOUSING ATTACHED,FAN COVER INSIDE THE WALK-IN-COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS ARE DIRTY IN THE REAR DRY STORAGE ROOM, CLEAN FLOORS IN DETAIL INCLUDING FLOOR DRAINS IN KITCHEN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND EXPOSED BRICK WALLS IN THE REAR DRY STORAGE/WALK-IN-COOLER ROOM;WALLS MUST BE SMOOTH,EASILY CLEANABLE AS REQUIRED ALSO SEAL ALL NOTICEABLE OPENINGS ON WALLS WERE NOTED.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETERS ARE NEEDED INSIDE ALL COOLERS,FREEZERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTERED CONDITIONS FROM THE SECOND FLOOR DUE TO POTENTIAL PEST HARBORAGE,AND ITEMS STORED AT REAR INDOOR DRY STORAGE/WALK-IN-COOLER ROOM MUST BE PROPERLY STORED 6" OFF FLOOR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Ice scoops must be stored in clean dry place not inside the ice bins.
  21. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.MUST PROVIDE ADEQUATE LABELING FOR QUAL EGGS REGARDING EXPIRATION DATES,USE BY DATES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.RAW WOODEN SURFACES BEHIND SUSHI BAR MUST BE SEALED USING A NON-TOXIC FINISH.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE DETAIL CLEANING,MISSING FLOOR DRAIN COVER IN KITCHEN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.WALLS IN DRY STORAGE AREAS BENEATH STAIRCASE MUST BE SMOOTH,EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.COOKING WOK IN KITCHEN MUST BE UNDER VENTILATION,MECHANICAL VENTILATION IN MENS TOILET ROOM IS NOT WORKING.

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