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PAX CAFE

2012 W CHICAGO AVE, CHICAGO, IL 60622 · Restaurant

Inspection summary

PAX CAFE has been inspected 2 times by Chicago Department of Public Health since December 18, 2025. The most recent inspection, on February 23, 2026, recorded 16 infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 16 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 on February 23, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 February 23, 2026. 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 once on February 23, 2026. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 February 23, 2026. 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 once on February 23, 2026. For example: WIPING CLOTHS: PROPERLY USED & STORED

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.

2 inspections

  1. License

    16 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK NEAR THE DISHWASH AREA. INSTUCTED TO PROVIDE.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE FREEZERS IN THE REAR OF THE FACILITY AND INSIDE THE FREEZERS IN BASEMENT. INSTRUCTED TO PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOOD STORAGE CONTAINERS IN THE FOOD STORAGE/PANTRY AREA WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED IMPROPERLY ON THE FLOOR IN THE STORAGE/PANTRY AREA. INSTRUCTED TO STORE PROPERLY BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASHGUARDS ON THE SIDES OF THE HANDWASHING SINK AT THE FRONTLINE/PREP AREA NEAR THE BEVERAGE STATION. INSTRUCTED TO PROVIDE/INSTALL A WASHABLE SPLASHGUARD.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED IMPROPERLY IN THE DISHWSHING AREA. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED IN-USE UTENSILS STORED IMPROPERLY DIRECTLY INSIDE OF DRY FOOD CONTAINERS. INSTRUCTED TO STORE UTENSILS PROPERLY BETWEEN USAGE.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED PLATES STORED IMPROPERLY. INSTRUCTED TO INVERT PLATES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FOOD ITEM(S) STORED IMPROPERLY IN PLASTIC GROCERY BAG(S) IN THE FREEZER. INSTRUCTED TO STORE PROPERLY IN FOOD GRADE STORAGE BAGS AND/OR CONTAINERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ACCESSIVE CLUTTER IN THE REAR OF THE FACILITY LEADING TO THE BACK YARD, IN THE BACK YARD, SHED AND BASEMENT AREAS. INSTRUCTED TO CLEAR CLUTTER AND REMOVE ALL UNUSED/OLD ARTICLES AND/OR EQUIPMENT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO SEAL ALL CEILING OPENINGS/HOLES AND CRACKS IN THE BASEMENT. INSTRUCTED TO REPLACE DAMAGED/BROKEN CEILING DRYWALL/PLASTER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MOP STORED IMPROPERLY IN UTILITY CLOSET. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED A BURNED-OUT LIGHT-BULB IN THE DISHWASH, FRONTLINE/PREP AND BASEMENT AREAS. INSTRUCTED TO REPLACE BULB(S).
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED MISSING LIGHT SHIELDS IN THE REAR FOOD STORAGE AND BASEMENT FOOD STORAGE AREAS. INSTRUCTED TO PROVIDE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED VENTILATION HOOD FILTERS WITH GREASE AND DEBRIS BUILD-UP AT THE STOVE/GRILL AREA. INSTRUCTED TO CLEAN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE EXHAUST VENTILATION IN THE WOMEN AND MEN WASHROOMS AND ON THE EXHAUST FANS ABOVE 3-COMPARTMENT SINK THE DISHWASHING AREA. INSTRUCTED TO CLEAN.
  2. License

    0 infractions

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