Skip to content
Loading map…

OASIS FRESH

500 W DIVERSEY PKWY, CHICAGO, IL 60614 · Restaurant

Inspection summary

OASIS FRESH has been inspected 6 times by Chicago Department of Public Health since February 2, 2023. The most recent inspection, on August 27, 2025, recorded 7 infractions.

None of the 6 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 6 times across 4 separate inspections, most recently on August 27, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 6 times across 4 separate inspections, most recently on October 15, 2024. 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 4 times across 2 separate inspections, most recently on August 27, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 times across 2 separate inspections, most recently on August 27, 2025. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 3 times across 2 separate inspections, most recently on October 15, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

6 inspections

  1. Complaint

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS WERE BEING PREPARED AND SERVED(CHICKEN, FALAFEL). INSTRUCTED TO HAVE A CFM ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE EMPLOYEE HAND WASHING SIGNAGE AT ALL HAND SINKS.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED COOKED RICE AT IMPROPER HOT HOLDING TEMPERATURE AT 124F. TCS FOODS MUST BE HELD AT 135F OR ABOVE. FOOD DISCARDED VOLUNTARILY. FOOD WEIGHING APPROXIMATELY 5 LBS AT A COST OF $20.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED FALAFEL AT IMPROPER COLD HOLDING TEMPERATURE AT 48F INSIDE OF COOLER. OBSERVED 2 LARGE CONTAINERS OF RAW BEEF AT IMPROPER COLD HOLDING TEMPERATURE AT 52F. TCS FOODS MUST BE HELD AT 41F OR BELOW INSIDE OF A COLD HOLDING UNIT. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. FOOD DISCARDED VOLUNTARILY. FOOD WEIGHING APPROXIMATELY 20 LBS AT A COST OF $200.00.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED SAUCES OUT OF ORIGINAL CONTAINERS WITHOUT A LABEL. INSTRUCTED TO PROVIDE COMMON NAME TO PROPERLY IDENTIFY.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FOOD SPLATTERS INSIDE OF MICROWAVE. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN FLOORS UNDER 3-COMPARTMENT SINK.
  2. Canvass Re-Inspection

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11//NOTED MISSING CEILING TILE ABOVE 3 COMPARTMENT SINK. INSTRUCTED TO REPLACE WITH PROPER TILE AND MAINTAIN.
  3. Canvass

    7 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER INTERNAL TEMPERATURE OF TCS FOOD RICE PUDDING LOCATED ON COUNTER COLD HOLD UNIT AT 48 F APPROXIMATELY 25 LBS VALUED $30 DISCARDED AND DENATURED BY THE PERSON IN CHARGE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED PEST ACTIVITY OF APPROXIMATELY 40 GNATS IN KITCHEN, DISHROOM AND MOPSINK/ DRYING RACK AREA. INSTRUCTED TO CONSULT PEST CONTROL SERVICE PROVIDER AS ADDITIONAL SERVICES ARE NEEDED TO MINIMIZE OR ELIMINATE ACTIVITY PRIOR TO RE-INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-020(A). CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NOTED FOUR STICKY FLY TRAPS HANGING ABOVE REAR TALL COOLER IN PREP AREA, ABOVE 3 COMPARTMENT SINK AND IN WALKWAY TO DRY STORAGE/ 2 DOOR REFRIGERATOR AREA. INSTRUCTED TO REMOVE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED MICROWAVE IN DISH AREA NOT CLEAN. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED ENCRUSTED FOOD ON PANINI PRESS. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED MISSING CEILING TILE ABOVE 3 COMPARTMENT SINK. INSTRUCTED TO REPLACE WITH PROPER TILE AND MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • NOTED CONTINUED NON-COMPLIANCE FROM REPORT #2571412 CONDUCTED ON 2/17/23. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (37) NOTED PREPARED AND PRE-PACKAGED FOODS SUCH AS PUDDING AND BROWNIES ON DISPLAY IN A CUSTOMER ACCESS COOLER NOT PROPERLY LABELED. MUST PROVIDE LIST OF INGREDIENTS. MUST CORRECT CORE VIOLATIONS BY THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.
  4. Canvass Re-Inspection

    5 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • : 3-601.11--- NOTED PREPARED AND PRE-PACKAGED FOODS SUCH AS PUDDING AND BROWNIES ON DISPLAY IN A CUSTOMER ACCESS COOLER NOT PROPERLY LABELED. MUST PROVIDE LIST OF INGREDIENTS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11-----MUST PROVIDE SPLASH GUARDS ON BOTH SIDES OF THE REAR PREP HAND WASHING SINK BETWEEN THE SINK AND FOOD PREP SURFACES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13----RAW WOODEN SHELVING IN THE REAR FOOD PREP AREA MUST BE PAINTED/SEALED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.16--- OBSERVED CEILING VENTILATION THERMAL WRAPPING IN POOR REPAIR, TORN AND FALLING ABOVE FOOD PREP AND DISHWASHING AREA. MUST REMOVE OR REPLACE
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-304.11--- NOTED NO MECHANICAL VENTILATION IN THE EMPLOYEE WASHROOM. MUST PROVIDE.
  5. Canvass Re-Inspection

    7 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • : 3-601.11-- NOTED PREPARED AND PRE-PACKAGED FOODS SUCH AS PUDDING AND BROWNIES ON DISPLAY IN A CUSTOMER ACCESS COOLER NOT PROPERLY LABELED. MUST PROVIDE LIST OF INGREDIENTS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11--- OBSERVED A REACH-IN COOLER CONTAINING PREPARED FOODS AND VEGETABLES IN A COOLER IN THE CUSTOMER DINING ROOM WITH CUSTOMER ACCESS. MUST PROTECT FOODS/CONTENTS IN COOLER FROM POSSIBLE CUSTOMER CONTAMINATION.-----MUST PROVIDE SPLASH GUARDS ON BOTH SIDES OF THE REAR PREP HAND WASHING SINK BETWEEN THE SINK AND FOOD PREP SURFACES.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • : 4-903.11 (A;B;D)-- ALL STORED ITEMS THROUGHOUT THE FACILITY, UNDER ALL COOLERS, SHELVING, STORAGE ROOMS MUST BE ELEVATED FROM THE FLOORS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13---NOTED EXTREMELY DIRTY UTILITY SERVICE SINK.----DIRTY SHELVING THROUGHOUT THE FRONT AND REAR PREP AREAS. MUST CLEAN AND MAINTAIN ALL.----RAW WOODEN SHELVING IN THE REAR FOOD PREP AREA MUST BE PAINTED/SEALED. 4-601.11(B)-- INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, COOKING EQUIPMENT WITH EXCESSIVE FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • : 6-201.11-- FLOORS THROUGHOUT THE ENTIRE FACILITY, IN ALL FOOD PREP AND STORAGE AREAS, UNDER ALL EQUIPMENT, BEHIND ALL COOLER ETC. EXTREMELY DIRTY WITH FOOD DEBRIS AND GREASE.----WALLS IN THE REAR PREP AND DISH AREA WITH EXCESSIVE FOOD SPLATTER AND GREASE.--- MUST CLEAN ALL AND MAINTAIN ALL. : 6-201.16--- OBSERVED CEILING VENTILATION THERMAL WRAPPING IN POOR REPAIR, TORN AND FALLING ABOVE FOOD PREP AND DISHWASHING AREA. MUST REMOVE OR REPLACE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-304.11--- NOTED NO MECHANICAL VENTILATION IN THE EMPLOYEE WASHROOM. MUST PROVIDE.
    • 59. PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
      • PREVIOUS PRIORITY FOUNDATION VIOLATION #38 NOT CORRECTED. STILL OBSERVED APPROXIMATELY 14 SMALL FLIES IN THE EMPLOYEE WASHROOM, 10 THROUGHOUT THE REAR PREP AND MOP SINK AREA. STILL RECOMMEND HAVING A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT FOR FLIES TO ELIMINATE ALL FLY ACTIVITY. PRIORITY VIOLATION 7-42-090 CITATION ISSUED.
  6. Canvass

    19 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • THE PERSON IN CHARGE DOES NOT HAVE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OWNER/MANAGER DOES NOT HAVE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON THE PREMISES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FRONT PREP HAND WASHING SINK NOT ACCESSIBLE FOR USE. SINK BLOCKED BY A FOOD PREP TABLE. EMPLOYEE MOVED THE TABLE. INSTRUCTED TO MAKE HAND SINKS ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO SOAP AVAILABLE AT THE FRONT PREP HAND WASHING SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. SEE THE ABOVE VIOLATION #10 FOR CITATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO PAPER TOWELS LOCATED IN THE EMPLOYEE WASHROOM FOR HAND DRYING. MUST PROVIDE PAPER TOWELS AT THE WASHROOM WASHBOWL AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. SEE THE ABOVE VIOLATION #10 FOR CITATION.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • NOTED PREPARED READY TO EAT FOODS HELD LONGER THAN 24 HOURS NOT DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. FOODS SUCH AS 15 LBS COOKED CHICKEN IN THE REAR TALL REACH-IN COOLER. 8 LBS SLICED ROAST BEEF IN THE FRONT PREP TWO DOOR COOLER. PRE-PACKAGED AND PREPARED RICE PUDDING IN THE FRONT DISPLAY COOLER. PREPARED BABA GHANOUJ IN THE FRONT PREP COOLER. NO LABELS ON ANY FOODS. REVIEWED DATE LABELING REQUIREMENTS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • NOTED PREPARED AND PRE-PACKAGED FOODS SUCH AS PUDDING AND BROWNIES ON DISPLAY IN A CUSTOMER ACCESS COOLER NOT PROPERLY LABELED. MUST PROVIDE LABELING WITH THE BUSINESS NAME AND ADDRESS, PRODUCT NAME, LIST OF INGREDIENTS.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOODS SUCH AS RICE NOT STORED IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NOTED APPROXIMATELY 75 TO 100 SMALL FLIES THROUGHOUT THE REAR PREP, DISH, DRY FOOD STORAGE ROOM AND WASHROOM. RECOMMEND HAVING THE PEST CONTROL CO. SERVICE FOR FLIES AND INSTRUCTED TO ELIMINATE ALL FLY ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED A REACH-IN COOLER CONTAINING PREPARED MARINATING RAW CHICKEN AND MARINATING VEGETABLES IN A COOLER IN THE CUSTOMER DINING ROOM WITH CUSTOMER ACCESS. MUST PROTECT FOODS/CONTENTS IN COOLER FROM POSSIBLE CUSTOMER CONTAMINATION.-----MUST PROVIDE SPLASH GUARDS ON BOTH SIDES OF THE REAR PREP HAND WASHING SINK BETWEEN THE SINK AND FOOD PREP SURFACES.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE THROUGHOUT ALL PREP AREAS.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • ALL STORED ITEMS THROUGHOUT THE FACILITY, UNDER ALL COOLERS, SHELVING, STORAGE ROOMS MUST BE ELEVATED FROM THE FLOORS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MISSING LEG ON THE REAR PREP TABLE. TABLE NOTED FALLING TO THE FLOOR. MUST REPLACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NOTED CLOTH AS A WRAP FOR THE DOOR HANDLE IN THE DINING ROOM COOLER. MUST REMOVE. MUST BE SMOOTH AND CLEANABLE HANDLE.----NOTED EXTREMELY DIRTY UTILITY SERVICE SINK.----DIRTY SHELVING THROUGHOUT THE FRONT AND REAR PREP AREAS. MUST CLEAN AND MAINTAIN ALL.----RAW WOODEN SHELVING IN THE REAR FOOD PREP AREA MUST BE PAINTED/SEALED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, COOKING EQUIPMENT WITH EXCESSIVE FOOD DEBRIS AND GREASE. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CEILING VENTILATION THERMAL WRAPPING IN POOR REPAIR, TORN AND FALLING ABOVE FOOD PREP AND DISHWASHING AREA. MUST REMOVE OR REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS THROUGHOUT THE ENTIRE FACILITY, IN ALL FOOD PREP AND STORAGE AREAS, UNDER ALL EQUIPMENT, BEHIND ALL COOLER ETC. EXTREMELY DIRTY WITH FOOD DEBRIS AND GREASE.----WALLS IN THE REAR PREP AND DISH AREA WITH EXCESSIVE FOOD SPLATTER AND GREASE.----CEILING VENT ABOVE REAR STOVE WITH EXCESSIVE DUST. MUST CLEAN ALL AND MAINTAIN ALL.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED TWO GREASE DEEP FRYERS LOCATED IN THE REAR PREP NOT UNDER ANY VENTILATION. MUST REMOVE FROM PREMISES OR PROVIDE ADEQUATE HOOD VENTILATION.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED NO MECHANICAL VENTILATION IN THE EMPLOYEE WASHROOM. MUST PROVIDE.

Nearby inspected facilities

Own this business? Add a badge to your website