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PROTEIN BAR

251 E HURON ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

PROTEIN BAR has been inspected 18 times by Chicago Department of Public Health since April 1, 2013. The most recent inspection, on January 22, 2026, recorded 1 infraction.

2 of 18 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Handwashing and staff hygiene and Pests.

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 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 3 times across 3 separate inspections, most recently on September 24, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 2 times across 2 separate inspections, most recently on February 1, 2022. For example: PERSONAL CLEANLINESS

  • 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 2 times across 2 separate inspections, most recently on January 12, 2021. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 September 24, 2018. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 April 1, 2013. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

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.

18 inspections

  1. Canvass

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED ONE BURNED OUT CEILING LIGHT BULB ABOVE PREP AREA BETWEEN HANDWASH SINKS. MUST REPLACE WITH WORKING CEILING LIGHT BULB.
  2. Canvass

    0 infractions

  3. Canvass

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • Employees personal items placed on prep table, instructed to keep off food prep tables.
  4. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CRATES USED FOR ELEVATION IN PREP AREA AND UNDER BEVERAGE DISPENSER CABINET IN DINING ROOM. INSTRUCTED TO REMOVE AND PROVIDE ADEQUATE SMOOTH AND EASILTY CLEANABLE SHELVING.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED SLIGHT LEAK ON PIPING UNDER RINSE BASIN @ 3 COMPARTMENT SINK, INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE DRIED FOOD DEBRIS ON FLOORS THROUGHOUT REP AREA UNDER ALL HOT COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
  5. Canvass

    1 infraction

    • 40. PERSONAL CLEANLINESS
      • FOOD HANDLER NOT WEARING HAIR RESTRAINT, INSTRUCTED TO WEAR.
  6. Recent Inspection

    3 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED ACCUMULATED DIRT DEBRIS UNDER AND AROUND 3 COMPARTMENT AND BY THE UTILITY SINK, ALSO ACCUMULATED DEBRIS ON TOP OF THE GREASE TRAP. INSTRUCTED TO CLEAN ALL.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED ONE MALE EMPLOYEE WITHOUT A FOOD HANDLERS CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED TO MEET REQUIREMENT.
  7. Canvass Re-Inspection

    3 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED ACCUMULATED DIRT DEBRIS UNDER AND AROUND 3 COMPARTMENT AND BY THE UTILITY SINK, ALSO ACCUMULATED DEBRIS ON TOP OF THE GREASE TRAP. INSTRUCTED TO CLEAN ALL.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED ONE MALE EMPLOYEE WITHOUT A FOOD HANDLERS CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED TO MEET REQUIREMENT.
  8. Canvass

    6 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • 2-101.11 OBSERVED THE PERSON IN CHARGE WITHOUT A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT. PRIORITY FOUNDATION 7-38-012.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, RICE) ARE BEING PREPARED HANDLED AND SERVED TO THE PUBLIC. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-501.111 OBSERVED EVIDENCE OF LIVE INSECT ACTIVITY. OBSERVED ABOUT 10 SMALL FLIES LOCATED ON THE CEILING IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED ACCUMULATED DIRT DEBRIS UNDER AND AROUND 3 COMPARTMENT AND BY THE UTILITY SINK, ALSO ACCUMULATED DEBRIS ON TOP OF THE GREASE TRAP. INSTRUCTED TO CLEAN ALL.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED ONE MALE EMPLOYEE WITHOUT A FOOD HANDLERS CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED TO MEET REQUIREMENT.
  9. Canvass

    5 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CAN OPENER IN REAR PREP AREA COVERED IN RUST AND GRIME. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN OR REPLACE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED 3 WHITE CUTTING BOARDS IN REAR PREP AREA ATTACHED TO PREP TABLES WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE CUTTING SURFACES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A BUILD UP OF BLACK SLIME AROUND THE CAULK OF THE 3 COMPARTMENT SINK IN REAR PREP AREA. INSTRUCTED TO REMOVE, CLEAN, SANITIZE, AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED EQUIPMENT AND DISCONTINUED DRY GOODS BEING STORED IN BASEMENT STORAGE AREA. INSTRUCTED TO REMOVE UNNECESSARY ITEMS AND ORGANIZE STORAGE AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED ALL EMPLOYEES MUST OBTAIN FOOD HANDLER TRAINING AND MAINTAIN RECORDS ON SITE AT ALL TIMES.
  10. Canvass

    6 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-102.12 NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ORGINAL CERTIFICATE ON PREMISES WHILE TCS FOODS (BEEF, CUT GREENS, ETC.) ARE PREPARED. INSTRUCTED MANAGER A CITY OF CHICAGO CERTIFIED FOOD MANAGER WITH ORGINAL CERTIFICATE MUST BE ON PREMISES WHILE TCS FOODS ARE PREPARED. PRIORITY FOUNDATION 7-38-012.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17(A) INSTRUCTED MANAGER ALL REFRIGERATED READY-TO-EAT TCS FOOD, PREPARED ON SITE AND HELD FOR 24 HOURS OR GREATER MUST BE LABELED/SHELF LIFE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.12 PREP AREA CUTTING BOARD IN POOR REPAIR/STAINED AND PITTED ABOVE 1-DOOR REACH IN COOLER. MUST REPLACE CUTTING BOARD.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 OBSERVED SLIGHT PINK BUILD UP INSIDE PREP AREA ICE MACHINE. INSTRUCTED MANAGER MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15(B) DISHWASH HANDWASH BOWL DRAIN PIPE LEAKING. MUST REPAIR AND MAINTAIN SINK.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 NO FOOD ALLERGEN CERTIFICATE ON PREMISES. INSTRUCTED MANAGER ALL CITY OF CHICAGO CERTIFIEDF FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.
  11. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ICE BUILD-UP NOTED ON PREP FREEZER, INSTRUCTED TO REMOVE AND KEEP DOOR RUBBER GASKETS IN GOOD SEAL CONDITIONS.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS WITH BEARD NOT WEARING BEARD RESTRAINTS, INSTRUCTED TO WEAR.
  12. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • DISPOSABLE PLASTIC KNIVES AND PAPER CUPS USED AS A MULTI-USE UTENSULS. INSTRUCTED TO USE PROPER UTENSILS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • HEAVY DUST ON PIPE ABOVE ICE MAKER, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MINOR LEAK NOTED UNDRER 3-COMP SINK, INSTRUCTED TO REPAIR.
  13. Canvass

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST STORE SINGLE SERVICE UTENSILS WITH THE HANDLES FACING ONE DIRECTION TO AVOID DIRECT HAND CONTACT WITH THE FOOD CONTACT SURFACE OF UTENSILS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED HANDLED SCOOP STORED IN THE CONTAINER OF FOOD WITH THE HANDLE FACING DOWN IN THE FOOD. INSTRUCTED TO STORE UTENSIL EITHER IN A SEPERATE CONTAINER IN BETWEEN USE OR IN THE FOOD WITH THE HANDLE FACING UP AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST THE LOWER 2-DOOR REFRIGERATOR TO REMOVE ICE AND FROST BUILDUP IN THE PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE ICE SCHUTE ON THE SODA FOUNTAIN TO REMOVE PINK SUBSTANCE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN LIGHT SHIELDS AND CEILING TILES ABOVE FOOD PREP AREA TO REMOVE DUST BUILDUP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND A LEAK UNDER THE MIDDLE COMPARTMENT OF THE 3-COMPARTMENT SINK. INSTRUCTED TO CONTACT A PLUMBER TO REPAIR LEAK AND MAINTAIN SINK AT ALL TIMES.
  14. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN VENT COVER IN WALK-IN COOLER OF DUST BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR IN WALK-IN COOLER AND BASEMENT STORAGE BIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN LIGHT SHIELD PANELS AT CEILING IN DISH AREA AND PREP AREA OF DUST BUILD UP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER, CLEAN/ORGANIZE BASEMENT STORAGE BIN AND MAINTAIN AT ALL TIMES.
  15. Canvass

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED LIVE FRUIT FLY ACTIVITY ON THE PREMISES. APPROXIMATELY 10 LIVE FRUIT FLIES ON THE WALLS AND CEILING OVER THE GREASE TRAP AND MOP SINK AND 2 FRUIT FLIES FLYING AROUND THE DISHROOM. INSTRUCTED TO PROVIDE ADDITIONAL PEST CONTROL TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN, YOGURT, TOFU) WAS BEING PREPARED AND SERVED. INSTRUCTED TO PROVIDE A CITY OF CHICAGO CERTIFIED FOOD SANITATION MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARDS IN THE PREP AREA BEING USED WITH DEEP DARK GROOVES. INSTRUCTED TO REPLACE AND MAINTAIN CUTTING BOARDS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BLOWN LIGHT BULB INSIDE OF THE REACH IN DOOR OF THE WALK IN COOLER. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
  16. Canvass

    1 infraction

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL BULK FOOD CONTAINERS MUST BE LABELED.
  17. License Re-Inspection

    0 infractions

  18. License

    1 infraction

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE CONDIMENT COOLER WITH AN AIR TEMPERATURE OF 80F. MANAGEMENT INSTRUCTED TO REPAIR THE COOLER SO THAT IT MAINTAINS A TEMPERATURE BELOW 40F. CRITICAL VIOLATION 7-38-005A.

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