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Red Ribbon

5033 N ELSTON AVE, CHICAGO, IL 60630 · Restaurant

Inspection summary

Red Ribbon has been inspected 17 times by Chicago Department of Public Health since November 17, 2016. The most recent inspection, on July 14, 2026, recorded 1 infraction.

3 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Handwashing and staff hygiene and Food temperature control.

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 4 times across 3 separate inspections, most recently on February 5, 2021. 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 June 14, 2017. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 8 times across 6 separate inspections, most recently on January 23, 2025. For example: UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 5 times across 4 separate inspections, most recently on July 14, 2026. For example: ALLERGEN TRAINING AS REQUIRED

  • 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 3 times across 3 separate inspections, most recently on June 8, 2023. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

17 inspections

  1. Canvass

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CERTIFIED FOOD MANAGER WITH NO FOOD ALLERGEN TRAINING. INSTRUCTED MANAGER TO COMPLY WITH REQUIREMENT. MANAGER TOOK COURSE DURING INSPECTION.
  2. Canvass

    0 infractions

  3. Canvass

    1 infraction

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED PLASTIC UTENSILS STORED INCORRECTLY. STORE UTENSILS WITH HANDLES FACING OUT TO PREVENT CONTAMINATION.
  4. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BATTERY ON PAPER TOWEL DISPENSOR ON WALL NEXT TO EXPOSED HANDWASHING SINK NEEDS TO BE CHANGED. INSTRUCTED TO CORRECT AND MAINTAIN IN GOOD CONDITION.
  5. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTY RACKS IN DRY STORAGE AREA. INSTRUCTED FACILITY TO REPAINT OR REPLACE RUSTED RACKS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS BUILD UP ON FLOOR IN CONRNERS OF WALK IN COOLER. INSTRUCTED MANAGER TO CLEAN.
  6. Short Form Complaint

    1 infraction

    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • FOUND PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT DATED 3-4-22 INSPECTION # 2552523. VIOLATION 58. FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING. MUST PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED. 7-42-090. MUST PROVIDE.
  7. Canvass

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING. MUST PROVIDE.
  8. Complaint Re-Inspection

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-204.11-OBSERVED NO HAND WASHING SINK AT FRONT FOOD DISPENSING AREA WHERE EMPANADAS ARE BEING SERVED FROM A HOT HOLDING UNIT. INSTRUCTED TO INSTALL A HAND WASHING SINK CONVENIENTLY LOCATED FOR EMPLOYEES TO WASH HANDS IN FOOD DISPENSING AREA. ALSO INSTRUCTED MANAGER THEY CAN MOVE HOT HOLDING UNIT TO REAR PREP AREA WHERE HAND WASHING SINK IS EASILY ACCESSIBLE FOR EMPLOYEES TO WASH HANDS. ANOTHER OPTION WOULD BE TO HAVE THE EMPANADAS PACKAGED SO HOT HOLDING UNIT CAN STAY UP FRONT. PRIORITY FOUNDATION. 7-38-030(C).NO CITATION ISSUED
  9. Short Form Complaint

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SINK AT FRONT FOOD DISPENSING AREA WHERE EMPANADAS ARE BEING SERVED FROM A HOT HOLDING UNIT. INSTRUCTED TO INSTALL A HAND WASHING SINK CONVENIENTLY LOCATED FOR EMPLOYEES TO WASH HANDS IN FOOD DISPENSING AREA. ALSO INSTRUCTED MANAGER THEY CAN MOVE HOT HOLDING UNIT TO REAR PREP AREA WHERE HAND WASHING SINK IS EASILY ACCESSIBLE FOR EMPLOYEES TO WASH HANDS. PRIORITY FOUNDATION. 7-38-030(C).NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED WATER TEMPERATURE AT HAND WASHING SINK IN REAR READING AT 127.4F MAKING IT TOO HOT TO WASH HANDS. ALSO OBSERVED NO COLD RUNNING WATER AT HAND WASHING SINK. INSTRUCTED MANAGER A HAND WASHING SINK MAY HAVE MAXIMUM HOT WATER TEMPERATURE OF 120.0F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
  10. Canvass

    0 infractions

  11. Canvass

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • INSTRUCTED TO REPAIR LEAKY BASE OF (HOT AND COLD) FAUCET HANDLE AT 3 COMPARTMENT SINK IN REAR.
  12. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES OR KIT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND NO APPROVED ALLERGEN TRAINING IN ACCORDANCE WITH PA 100-0367 ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING.
  13. Complaint

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE DUSTS ACCUMULATIONS AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO ELEVATE AND MAINTAIN STOCK SUPPLIES AT LEAST 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING LOCATED AT REAR DRY STORAGE ROOM.
  14. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN REAR STORAGE AREA.
  15. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO INSTALL SPLASH GUARD OR DIVIDER BETWEEN 3 COMPARTMENT SINK AND 1 COMPARTMENT/PREP SINK (IN PREP AREA).--------MUST USE PROPER RAISED SHELVES IN PREP AREA FOR EASY ACCESS ON CLEANING. NO SODA CRATES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED DRINKING WATER FAUCET ATTACHED TO EXPOSED HAND SINK IN PREP/COOKING AREA. INSTRUCTED TO REMOVE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE WALK-IN COOLER.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER (S) WITH NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED TO PROVIDE.
  16. License

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed the exposed handsink to have an eye wash station attached. Instructed facility to remove eye wash station and maintain.
  17. License

    0 infractions

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