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MYSTIC BLUE CRUISES

600 E GRAND AVE, CHICAGO, IL 60611 · Restaurant

Inspection summary

MYSTIC BLUE CRUISES has been inspected 13 times by Chicago Department of Public Health since July 15, 2011. The most recent inspection, on July 20, 2022, found no infractions.

3 of 13 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: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 across 2 separate inspections, most recently on November 4, 2015. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

  • 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 August 21, 2019. 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 once on August 21, 2019. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 once on September 6, 2016. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 15 times across 7 separate inspections, most recently on June 16, 2017. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

13 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • - MUST PROVIDE HANDWASH SIGNAGE AT THE HANDWASH SINK IN THE DISHWASH AREA AND AT THE HANDWASH SINK IN THE FOOD PREP AREA. -
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • - OBSERVED A SLIGHT DEBRIS ACCUMULATION ON THE INTERIOR OF THE ICE MACHINE ON THE 3RD FLOOR. MUST DETAIL CLEAN AND MAINTAIN. -
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • - MUST INSTALL A PREP/DUMP SINK IN THE SERVER COFFEE PREP STATIONS AND A DUMP/PREP SINK IN ALL THE BARS. -
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • - OBSERVED THE CENTER HANDWASH SINK IN THE WOMEN'S TOILET ROOM HAS LOW HOT WATER PRESSURE. MUST INCREASE THE HOT WATER PRESSURE TO FACILITATE ADEQUATE HANDWASHING TECHNIQUES. -
  3. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED ACCUMULATED DIRT/GRIME BUILD UP ON WALLS UNDER AND BEHIND DISHMACHINE. INSTRUCTED MANAGER TO DETAIL CLEAN WALLS AND MAINTAIN.
  4. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND ALL SHELVING RACKS MADE OF RAW WOOD AT THE STORAGE AREA LOCATED AT THE LOWER GALLEY. MUST REPAIR/REPLACE, PAINT OR SEAL WITH NON-TOXIC PAINT SO AS TO BE SMOOTH AND EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND RUSTED CEILING EDGES AND WALL PANELS ABOVE THE 3-COMP SINK AND THE LARGE DISH MACHINE LOCATED ON THE 1ST DECK.ALSO FOUND THE EDGE OF THE CEILING ABOVE THE RIGHT HAND SIDE STAIR CASE LEADING TO THE LOWER GALLEY WITH EXPOSED INSULATION.FOUND PEELING PAINT AROUND THE ESCAPE HATCH LOCATED ABOVE THE 2-COMP SINK IN THE MAIN KITCHEN. MUST REPAIR/REPLACE AND MAINTAIN SO AS TO BE SMOOTH AND EASILY CLEANABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND LEAKING PIPE NEXT TO THE GLASSWARE MACHINE AT THE HORIZON BAR LOCATED ON THE 1ST DECK CAUSING WATER PUDDLE.MUST REPAIR AND MAINTAIN.
  5. Canvass Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE GASKETS ON THE STEAMER IN THE KITCHEN TO PREVENT CONDENSATION FROM DRIPPING ONTO THE FLOOR AND PROVIDE A TIGHT FITTING SEAL AROUND THE DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3RD FLOOR WOMENS WASHROOM LEFT AND RIGHT HAND SIDE HANDWASH BOWLS PIPES DRAINING SLOWLY. MUST MAINTAIN SINKS.
  6. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED 20 LIVE SMALL FLIES ON WALLS/CEILING ON 3RD FLOOR OUTSIDE OF WASHROOMS, 10 LIVE SMALL FLIES ON WALLS/CEILING AT 2ND FLOOR BAR AND 20 LIVE SMALL FLIES ON WALLS/CEILING AT PREP AREA BY COOKLINE. ADVISED TO CALL PEST CONTROL OPERATOR FOR SERVICE. INSTRUCTED MANAGER TO REMOVE INSECTS BY DATE OF REINSPECTION. SERIOUS VIOLATION 7-38-020. CITATION ISSUED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD/DUST BUILD UP ON SHELVES AT COFFEE STATION. MUST CLEAN SHELVES AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN AND SANITIZE WALLS/CEILING TILES AT PREP AREA, 2ND FLOOR BAR AND 3RD FLOOR HALLWAY OUTSIDE OF WASHROOMS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3RD FLOOR WOMENS WASHROOM LEFT AND RIGHT HAND SIDE HANDWASH BOWLS PIPES DRAINING SLOWLY. MUST MAINTAIN SINKS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • 2ND FLOOR WASHROOM HANDWASH BOWL CABINETS CLUTTERED. INSTRUCTED MANAGER TO RE-ORGANIZE INTERIOR OF CABIENTS.
  7. Canvass

    3 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • DISH MACHINE FOR GLASSWARE AT 1ST LEVEL BAR WITH O PPM SANITIZING CHEMICAL RINSE. CRITICAL VIOLATION 7-38-030. MACHINE NOT IN USE, NO CITATION ISSUED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE POOLING WATER ON FLOOR IN KITCHEN AREA. KEEP DRY AT ALL TIMES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN CEILING BY DRY FOOD STORAGE AREA SHELF OF FOOD SPLASHES. REMOVE PEELING PAINT ON WALL/CEILING IN DISH ROOM AREA BY DISH MACHINE.
  8. Canvass Re-Inspection

    0 infractions

  9. Canvass

    1 infraction

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NO SANITIZING RINSE WAS DETECTED AT THE 1ST FLOOR BAR LOW TEMPERATURE DISHMACHINE. THE DISHMACHINE WAS NOT BEING USED AT THE TIME OF THE INSPECTION. DISHMACHINE TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN THE DISHMACHINE AT 100PPM CHLORINE. CRITICAL VIOLATION 7-38-030.
  10. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND EXTERIOR OF DISHMACHINE NOT CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT MAIN KITCHEN.(MUST BRE SWEPT/MOPPED)
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND LOWER LEVEL STORAGE AREAS NOT CLEANED AND ORGANIZED.
  11. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • STANDING WATER MIXED WITH FOOD DEBRIS ON FLOOR BEHIND WALK IN COOLER, INSTRUCTED MGR TO CLEAN FLOOR AND KEEP DRY AS POSSIBLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • DAMAGED SECTION OF CEILING IN DRY FOOD STORAGE ROOM, INSTRUCTED TO REPAIR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CONDENSATION DRAIN LINE FOR WALK-IN COOLER DRAINING ON FLOOR BEHIND COOLER ON FLOOR, INSTRUCTED TO HAVE PIPE DRAINING INTO SEWERS LINES.
  12. Complaint Re-Inspection

    0 infractions

  13. Complaint

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS UNDER DISHMACHINE & SINKS IN KITCHEN MUST BE KEPT DRY AT ALL TIMES, TO PREVENT PEST HARBORAGE. METAL PLATES BY THE COOLER DOORS ARE LOOSE-MUST FIZ & ATTACH TO THE FLOOR. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING BASEBOARDS BY THE WAIT STAFF AREA MUST BE REPLACED. WALL BEHIND DISHMACHINE HAS EVIDENCE OF MOLD BUILD-UP, MUST KEEP CLEAN/SANITIZE. The walls and ceilings shall be in good repair and easily cleaned.
    • 70. NO SMOKING REGULATIONS
      • 7-32-020B ("NO SMOKING" SIGNS NOT POSTED). EACH PUBLIC PLACE & PLACE OF EMPLOYMENT WHERE SMOKING IS PROHIBITED BY THIS CHAPTER SHALL HAVE POSTED AT EVERY ENTRANCE A CONSPICUOUS SIGN CLEARLY STATING THAT SMOKING IS PROHIBITED. (SERIOUS VIOLATION ISSUED AT THIS TIME). Smoking shall be prohibited in all public places except in designated smoking areas.

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