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QUETTA SAJJI HOUSE

2114-2116 W DEVON AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

QUETTA SAJJI HOUSE has been inspected 3 times by Chicago Department of Public Health since September 18, 2024. The most recent inspection, on March 18, 2025, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Handwashing and staff hygiene.

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.

  • 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 September 20, 2024. 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 2 times on September 18, 2024. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 September 18, 2024. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 September 18, 2024. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 4 times across 2 separate inspections, most recently on March 18, 2025. 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.

3 inspections

  1. Canvass

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • PREP AREA HANDWASH SINK PIPE LEAKING. MUST REPAIR AND MAINTAIN PREP AREA HANDWASH SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • STORAGE ROOM FLOOR CLUTTERED THROUGHOUT. INSTRUCTED MANAGER MUST ELEVATE ALL ITEMS OFF STORAGE ROOM FLOOR OR REMOVE ITEMS.
  2. License Re-Inspection

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • BROKEN SCREEN MESH AND SCREEN DOOR AT REAR EXIT DOOR,INSTRUCTED TO REPAIR OR KEEP MAIN DOOR CLOSED AT ALL TIMES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BROKEN STOPPERS.MUST PROVIDE PROPER SINK STOPPERS FOR THE THREE COMPARTMENT SINK.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS
  3. License

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • BROKEN SCREEN MESH AND SCREEN DOOR AT REAR EXIT DOOR,INSTRUCTED TO REPAIR OR KEEP MAIN DOOR CLOSED AT ALL TIMES.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • SPLASH GUARD IS NEEDED BETWEEN THREE COMPARTMENT SINK AND MOP SINK IN THE KITCHEN. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BROKEN STOPPERS.MUST PROVIDE PROPER SINK STOPPERS FOR THE THREE COMPARTMENT SINK.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHEMICAL TEST STRIPS ON SITE TO BE ABLE TO CHECK SANITIZER LEVELS AT THREE COMPARTMENT SINK. MUST PROVIDE CHEMICAL TEST STRIP ACCORDING TO SANITING SOLUTION. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN UNDER THE STOVE AND INSIDE THE TWO DOOR REACH-IN COOLER BY THE THREE COMPARTMENT SINK
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • NO HOT WATER PROVIDED ON SITE.HOT WATE TANK WAS TURNED OFF.TURNED ON DURING INSPECTION.MUST PROVIDE HOT WATER THROUGHOUT.INSTRUCTED MANAGER PROPER HOT WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. HOT WATER TEMPERATURE AT THREE COMPARTMENT SINK MUST BE AT LEAST 110.0F TO PROPERLY WASH, RINSE AND SANITIZE UTENSILS AND EQUIPMENT. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • EXCESS ITEMS(WOODS,BROKEN WALLS CARDBOARDS AND ETC.)ACCUMULATE OUTSIDE GROUND BY THE GARBAGE CONTAINER AND BY THE REAR DOOR.OBSERVED RAT DROPPINGS ON TOP MATERIALS STORED ON GROUND.MUST REMOVE ALL ITEMS FROM MENTIONED AREA. PRIORITY FOUNDATION VIOLATION 7-38-020(B)
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

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