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MY PLACE

1906 S STATE ST, CHICAGO, IL 60616 · Restaurant

Inspection summary

MY PLACE has been inspected 3 times by Chicago Department of Public Health since January 30, 2024. The most recent inspection, on May 14, 2026, recorded 5 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food source, labelling and allergens.

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 4 times across 2 separate inspections, most recently on May 14, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 May 21, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 across 2 separate inspections, most recently on May 14, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 across 2 separate inspections, most recently on May 21, 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 21, 2025. For example: APPROVED THAWING METHODS 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.

3 inspections

  1. Canvass

    5 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED TO RE-LABEL BULK STORAGE CONTAINERS IN KITCHEN (NAMES HAVE WORN OFF) WITH THE NAME OF THE PRODUCT INSIDE OF CONTAINER.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED GROCERY BAGS BEING USED FOR SOME FOOD STORAGE INSIDE OF TWO FREEZERS; INSTRUCTED TO USE FOOD GRADE BAGS IN REFRIGERATION AND FREEZER UNITS FOR FOOD ITEMS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIORS OF FREEZERS AND REFRIGERATION UNITS, STORAGE SHELVES INSIDE OF WALK-IN COOLER, EXTERIOR SURFACES OF FRYERS AND DISHMACHINE, INTERIOR OF DISHMACHINE AND INTERIOR BOTTOM OF FRYERS, EXTERIOR SURFACES OF BULK STORAGE CONTAINERS, BOTTOMS OF PREP TABLES AND SURFACES AREAS AT WOK STATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE FOLLOWING AND MAINTAIN: CEILING VENT IN THE KITCHEN NEAR THE UTILITY SINK TO REMOVE DUST, CLEAN THE WALL AROUND THE DISHMACHINE AND THREE COMP SINK, CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT TO REMOVE SPLATTER, CLEAN FLOOR UNDER COOKING EQUIPMENT AND INSIDE OF WALK-IN COOLER AND UNDERNEATH SINKS TO REMOVE GREAESE, SPILLAGE AND DIRT AND CLEAN INTERIOR OF UTILITY SINK IN KITCHEN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE VENTS IN THE HOODED SYSTEM IN NEED OF CLEANING; CLEAN VENTS AND MAINTAIN.
  2. Canvass

    12 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS IN AT THE HAND-SINK IN THE PREP AREA. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWELS FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED FACILITY NOT MEETING THAWING REQUIREMENTS. FOOD HANDLER THAWING FROZEN CHICKEN THREE COMPARTMENT PREP SINK SITTING IN STAGNANT HOT WATER. INFORMED FOOD HANDLER OF PROPER THAWING METHODS. MUST UTILIZE RUNNING COLD WATER. MANAGER DISCARDED AND DENATURED AT TOTAL OF 3LBS OB CHICKEN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • NOTED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR AND SUGAR). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
    • 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.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED SCOOPS FOR DRY STORAGE CONTAINERS BEING STORED DIRECTLY INSIDE OF THE CONTAINER. INSTRUCTED TO PROPERLY STORE ALL UTENSILS BETWEEN USE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. OBSERVED DUST BUILDUP ON FAN IN WALK-IN COOLER, LIGHT SHIELDS IN COOKING AREA AND CEILING AND WALL VENTS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS, LIGHT SHIELDS AND CEILING/WALL VENTS.
    • 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.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
  3. License

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT ANY OF THE HANDWASHING SINKS IN THE PREP/DISHWASHING AREAS. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED CHICKEN STORED IN A STORAGE BIN ON THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED TO REFRAIN FROM STORING FOOD ON THE FLOOR AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A LEAK AT THE PIPE UNDER THE WASH COMPARTMENT OF THE THREE COMPART SINK IN THE REAR FOOD PREP AREA. WATER PROFUSELY LEAKING INTO A CONTAINER UNDER LEAKING PIPE. INSTRUCTED TO REPAIR AND MAINTAIN.

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