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PROTEIN BAR

151 N MICHIGAN AVE, CHICAGO, IL 60601 · Restaurant

Inspection summary

PROTEIN BAR has been inspected 16 times by Chicago Department of Public Health since December 23, 2014. The most recent inspection, on December 26, 2024, found no infractions.

5 of 16 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: Handwashing and staff hygiene, Chemicals and toxic substances and Protecting food from contamination.

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 once on January 25, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on January 28, 2020. For example: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED

  • 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 once on August 6, 2019. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 13 times across 6 separate inspections, most recently on December 21, 2017. For example: PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

  • 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 9 times across 7 separate inspections, most recently on January 18, 2022. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

16 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDWASHING SIGNAGE FOR THE HANDSINK IN THE REAR PREP AREA. INSTRUCTED TO PROVIDE.
  3. Canvass

    0 infractions

  4. Canvass

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED SINK STOPPER IN DISREPAIR AT VEGETABLE WASH SINK. REPAIR AND MAINTAIN SINK STOPPER.
  5. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEANING EQUIPMENT ( BROOM, DUSTPAN ...) STORED TOO CLOSE TO CLEAN UTENSILS. INSTRUCTED TO STORE AWAY TO PREVENT CONTAMINATION.
  6. Canvass

    3 infractions

    • 28. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
      • MUST STORE STAFF PERSONAL ITEMS; COATS, PURSES; IN DESIGNATED AREA OTHER THAN THE REAR FOOD PREP AREA. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM FLOORS IN WALK IN COOLER, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN EXCESSIVE DUST ACCUMULATION FROM CEILING VENT IN STAFF TOILET ROOM, INSTRUCTED TO CLEAN AND MAINTAIN.
  7. Canvass

    3 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED MISSING ICE BIN COVER AT FRONT BAR ICE BIN. MUST PROVIDE AND MAINTAIN ICE BIN COVERS.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED GARBAGE CANS IN THE PREP AREAS UNCOVERED. INSTRUCTED TO PROVIDE LIDS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED AIR CONDITIONING VENTILATION IN DISREPAIR AND LEAKING IN THE REAR PREP AREA. INSTRUCTED TO REPAIR
  8. Complaint

    0 infractions

  9. Canvass

    0 infractions

  10. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED MINOR DIRT DEBRIS ON THE FLOOR AROUND THE HOT WATER HEATER LOCATED IN THE REAR. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED MOP HEAD BEING STORED DOWNWARD INSIDE OF UTILITY SINK. INSTRUCTED TO STORE ALL MOP HEADS UPRIGHT AND MAINTAIN.
  11. Canvass

    1 infraction

    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED MOP HEAD BEING STORED DOWNWARD INSIDE OF UTILITY SINK. INSTRUCTED TO STORE ALL MOP HEADS UPRIGHT AND MAINTAIN.
  12. Complaint

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards that had deep cuts in front prep area, shall be replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Non food contact surfaces of ice machine(exterior) not clean, need detailed cleaning(crevices). Walk in cooler shelving/racks not clean, need detailed cleaning(crevices).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Light shields in rear kitchen prep area not clean, need detailed cleaning.
  13. Complaint

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Front counter storage shelving not clean, need detailed cleaning(crevices)Reach in cooler shelving in front prep area not clean, need detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under front prep table areas not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Ceiling tiles, and exhaust vents(ventilation) in rear kitchen prep area not clean, need detailed cleaning(dust debris removed).
  14. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Caulk around rear prep table in state of disrepair, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Walk in cooler shelving/racks not clean, need detailed cleaning(crevices), prep table lower shelving in rear prep area not clean, needs detailed cleaning(crevices).
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors in rear prep area under prep table not clean, need cleaning(corners). Floors in walk in cooler under shelving/racks not clean, need detailed cleaning(corners).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Walls in walk in cooler not clean, need cleaning, exhaust vents(ventilation)not clean, need cleaning(detailed).
  15. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CAN OPENER AT REAR PREP TABLE NOT CLEAN OF OLD FOOD.MUST CLEAN/MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING AREAS DUSTY IN REAR PREP.MUST CLEAN/MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORED DUST PANS IN REAR PREP.MUST CLEAN AND PROPERLY STORE CLEANING EQUIPMENT AFTER USE.
  16. License

    0 infractions

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