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MARTYRS'

3855 N LINCOLN AVE, CHICAGO, IL 60613 · Restaurant

Inspection summary

MARTYRS' has been inspected 24 times by Chicago Department of Public Health since September 29, 2010. The most recent inspection, on June 9, 2026, recorded 1 infraction.

12 of 24 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food source, labelling and allergens.

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 4 times across 4 separate inspections, most recently on May 22, 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 3 times across 3 separate inspections, most recently on May 22, 2025. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 2 times on April 16, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 20, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 15 times across 10 separate inspections, most recently on June 9, 2026. For example: ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

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.

24 inspections

  1. Complaint

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • REPLACE THE CRACKED LIGHT SHIELD IN THE FOOD PREP AREA ABOVE THE STORAGE SHELF.
  2. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS IN FRONT AND REAR BAR AREAS. MUST PROVIDE AND MAINTAIN.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED SLIGHT PINK BUILD UP INSIDE ICE MACHINE UPPER PORTION. MUST CLEAN AND MAINTAIN ICE MACHINE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED ICE SCOOPS STORED ON TOP OF ICE BIN IN REAR BAR AREA. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • ADDITIONAL WATER PRESSURE NEEDED AT THE 3-COMPARTMENT SINK LOCATED IN REAR BAR AREA. MUST REPAIR AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND FOOD DEBRIS ON WALLS BEHING COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND GREASE BUILD UP ON FLOOR UNDERNEATH COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN. OBSERVED DUST BUILD UP INSIDE CEILING LIGH SHIELDS COVERS ABOVE PREP TABLES AND ABOVE 3-COMPARTMENT SINK. MUST CLEAN AND MAINTAIN. OBSERVED HEAVY DUST ACCUMULATION ON CEILING VENTILATION VENTS INSIDE WOMENS WASHROOM. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED A FEW LIGHT BULBS OUT ABOVE PREP TABLES IN KITCHEN FOOD PREPARATION AREA. MUST REPLACE AND MAINTAIN INTENSITY LIGHTING AT ALL TIMES.
  3. Non-Inspection

    0 infractions

  4. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL UNUSED COOKING EQUIPMENT MUST BE REMOVED FROM THE PREMISES.
  5. Non-Inspection

    0 infractions

  6. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED SLIGHT BUILD-UP ON THE INSIDE OF THE ICE MACHINE IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE SAID EQUIPMENT AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER ON SITE WITH AN EXPIRED ALLERGEN TRAINING CERTIFICATE (02/04/2021). INSTRUCTED THE MANAGER TO RETAKE THE ALLERGEN TRAINING COURSE AND MAINTAIN RECORDS ON-SITE AT ALL TIMES.
  7. Non-Inspection

    0 infractions

  8. Non-Inspection

    0 infractions

  9. Canvass Re-Inspection

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14-OBSERVED NO EMPLOYEE HAND WASHING SIGNAGE AT BOTH BAR AREA HAND SINKS AND IN BOTH WOMEN'S AND MEN'S BATHROOM. MUST PROVIDE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 6-501.19-OBSERVED WOMEN'S AND MEN'S BATHROOM DOORS DO NOT FULLY CLOSE. INSTRUCTED TO REPAIR SELF CLOSING DEVICE ON DOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.13-OBSERVED BASEBOARD UNDER HAND WASHING SINK IN MAIN KITCHEN PREP AREA NOT FULLY SEALED. INSTRUCTED TO REPAIR.
  10. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO EMPLOYEE HAND WASHING SIGNAGE AT BOTH BAR AREA HAND SINKS AND IN BOTH WOMEN'S AND MEN'S BATHROOM. MUST PROVIDE.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED LOW TEMPERATURE DISH MACHINE IN MAIN KITCHEN PREP AREA NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS AT 00 PPM. INSTRUCTED TO USE 3-COMPARTMENT SINK TO WASH, RINSE AND SANITIZE DISHES AND TO NOT USE DISH MACHINE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT A MINIMUM OF 50 PPM. DISH MACHINE IS TAGGED UNTIL NOTIFIED BY CDPH FOR RE-INSPECTION. MANAGER IMMEDIATELY CALLED FOR MAINTENANCE TO FIX ISSUE. PRIORITY VIOLATION. 7-38-025. NO CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED WOMEN'S AND MEN'S BATHROOM DOORS DO NOT FULLY CLOSE. INSTRUCTED TO REPAIR SELF CLOSING DEVICE ON DOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BASEBOARD UNDER HAND WASHING SINK IN MAIN KITCHEN PREP AREA NOT FULLY SEALED. INSTRUCTED TO REPAIR.
  11. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED PREPARED TCS FOODS NOT PROPERLY DATE LABELED. MUST PROPERLY DATE WITH AN EXPIRATION DATE NO LONGER THAN SEVEN DAYS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOOD MUST BE LABELED WITH PRODUCT COMMON NAME.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAK AT THE NOZZLE ON THE KITCHEN THREE COMPARTMENT SINK. MUST REPAIR.
  12. Canvass

    0 infractions

  13. Canvass

    0 infractions

  14. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SPLASH GUARD IS NEEDED BETWEEN THE METAL SHELF AND THREE COMPARTMENT SINK. REMOVE CARDBOARD FROM SHELVES. NO VISIBLE BACK FLOW PREVENTER DEVICE AT WATER LINE OF COFFEE MACHINE,INSTRUCTED TO PROVIDE OR KNOW THE LOCATION
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DUST BUILD-UP ON PIPES UNDER BARS AND THREE COMPARTMENT SINK.RUST ON TOP THE GREASE TRAP UNDER THE THREE COMPARTMENT SINK,REMOVE/ REPAINT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BROKEN FLOOR INSIDE THE BEER COOLER,BROKEN AND LOOSE FLOOR TILE AT MAIN BAR,INSTRUCTED TO REPLACE/REPAIR
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BROKEN WALLS IN PREP AREA AROUND PIPES INSTRUCTED TO REPAIR WITH A SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE
  15. Canvass

    0 infractions

  16. Canvass

    0 infractions

  17. Canvass

    0 infractions

  18. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND ICE BINS AND 3-COMPARTMENT SINKS IN FRONT AND REAR BAR. MUST CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED PEELING PAINT ON INTERIOR WALLS AT THE FRONT AND REAR BAR AREAS. MUST REPAIN AND MAINTAIN.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED ICE SCOOPS STORED ON TOP OF ICE BIN LOCATED ON REAR BAR AREA. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
  19. Canvass

    0 infractions

  20. Canvass

    4 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED SMALL HOLES IN WALL BEHIND DISHWASH AREA 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO SEAL HOLES IN WALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO EXPOSED HANDWASH BOWLS AT BOTH BARS, MENS/WOMENS WASHROOMS HANDWASH BOWLS PUSH BUTTONS HOT AND COLD WATER NOT CALIBRATED TO 15 SECONDS RUNNING WATER TIME ALSO NO BACKFLOW PREVENTION DEVICE AT ICE MACHINE WATER LINE. INSTRUCTED MANAGER TO PROVIDE EXPOSED HANDWASH BOWLS WITH RUNNING HOT AND COLD WATER AT BOTH BARS, RECALIBRATE HOT AND COLD WATER PUSH BUTTONS TO A MINIMAL OF 15 SECONDS AT WASHROOMS HANDWASH BOWLS ALSO ICE MACHINE BACKFLOW PREVENTION DEVICE MUST BE PROVIDED AND VISIBLE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • METAL STEM THERMOMETERS NOT CALIBRATED. MUST CALIBRATE METAL STEM THERMOMETERS FOR FOOD HANDLERS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NOT ALL FOOD HANDLERS CERTIFIED. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH CERTIFICATES OF NAMES OF EMPLOYEES ON PREMISES.
  21. Canvass

    0 infractions

  22. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BROKEN RUBBER GASKET BETWEEN THE TOP AND BOTTOM OF ICE MACHINE, INSTRUCTED TO REPLACE,ALSO BROKEN CAULKING INSIDE THE. UPPER PANEL OF ICE MACHINE,INSTRUCTED TO REPLACE WITH FOOD GRADE MATERIAL
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MINERAL BUILD-UP INSIDE THE ICE MACHINE,CLEAN INTERIOR OF ICE MACHINE. SHELVES ABOVE THE FLAT GRILL WITH A BUILD-UP OF GREASE, INSTRUCTED TO CLEAN AND MAINTAIN
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • PEELING PAINT AND BROKEN FLOOR UNDER THE THREE COMPARTMENT SINKS AND DISHMACHINE, SURFACE MUST BE SMOOTH SMOOTH AND CLEANABLE
  23. Canvass

    0 infractions

  24. Canvass

    3 infractions

    • 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. REPAIR FLOOR IN WALK-IN BEER COOLER,FLOOR BROKEN AND UNEVEN,INSTRUCTED TO REPAIR WITH A SMOOTH SURFACE. CLEAN FLOOR ALONG BASEBOARD WALL AND CORNERS, SPECIALLY UNDER BOTH BAR AREA (DUST AND GRIMES BUILD-UP).
    • 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.REPAIR WALL IN REAR STORAGE AREA/ELECTRICAL ROOM(HOLES)
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. REPLACE BROKEN LIGHT SHIELD ABOVE FOOD SHELF IN PREP AREA.

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