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ROSEWOOD TAVERN

5726 N WESTERN AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

ROSEWOOD TAVERN has been inspected 10 times by Chicago Department of Public Health since June 9, 2020. The most recent inspection, on July 10, 2025, recorded 2 infractions.

3 of 10 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, Protecting food from contamination and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on October 13, 2021. 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 2 times across 2 separate inspections, most recently on November 16, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 2 times on June 9, 2020. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 June 9, 2020. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 13 times across 5 separate inspections, most recently on July 10, 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.

10 inspections

  1. Canvass

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • DISHWASH 3-COMPARTMENT SINK MISSING STOPPERS (X2). INSTRUCTED MANAGER MUST PROVIDE ADDITIONAL WORKING STOPPERS FOR DISHWASH 3-COMPARTMENT SINK.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED GREASE BUILD UP ON VENTILATION HOOD. MUST CLEAN VENTILATION HOOD AND MAINTAIN.
  2. Canvass

    2 infractions

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST NOT STORE CLEAN CUTTING BOARD ON THE BACK-SPLASH OF THE THREE COMPARTMENT SINK.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • SOME CUTTING BOARDS IN THE KITCHEN WITH DARK STAINS AND DEEP CUTS,MUST REFINISH OR REPLACE SAID CUTTING BOARDS
  3. Non-Inspection

    0 infractions

  4. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARD WITH DEEP SCRATCHES AND DARK STAINS ON PREP SURFACE IN REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARD AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTED STORAGE RACKS IN WALK-IN TWO-DOOR REFRIGERATOR IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED EQUIPMENT (ICE MACHINE ) BEING STORED IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE UNUSED EQUIPMENT TO PREVENT POTENTIAL PEST HARBORAGE AND MAINTAIN.
  5. Non-Inspection

    0 infractions

  6. Canvass

    2 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED BOWLS AND OTHER UTENSILS STORED FACING UP ON SHELF IN REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO INVERT ALL EQUIPMENT TO PREVENT CONTAMINATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED VENT COVERS IN BOTH TOILET ROOMS WITH DUST ACCUMULATION. INSTRUCTED THE PERSON IN CHARGE TO REMOVE DUST AND MAINTAIN.
  7. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE VERIFICATION FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA KIT AND PROCEDURE PROVIDED DURING INSPECTION. INSTRUCTED TO PROVIDE ALL NECESSARY SUPPLIES AS OUTLINED IN POLICY. PRIORITY FOUNDATION VIOLATION. 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FOOD SPLATTERS INSIDE MICROWAVE. MUST CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO VISIBLE BACK FLOW PREVENTER DEVICE ON ESPRESSO MACHINE WATER LINE AT BAR AREA. MUST INSTALL.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE LID ON TRASH CAN IN WOMEN'S BATHROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNFINISHED BRICK IN DRY STORAGE ROOM WHERE PACKAGED FOOD ITEMS ARE BEING STORED. MUST SEAL BRICK TO PROVIDE AN EASILY CLEANABLE SURFACE.
  8. Canvass

    0 infractions

  9. License Re-Inspection

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED NEW SHELVING TO BE PROVIDED IN BASEMENT AND HAVE UNPROTECTED WOOD . MUST SEAL OR PAINT UNPROTECTED WOOD TO MAKE IT SMOOTH EASY CLEANABLE
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEE. INSTRUCTED THAT ALL EMPLOYEE'S MUST COMPLY WITH FOOD HANDLER'S TRAINING IN ACCORDANCE WITH THE FOOD HANDLING REGULATION ENFORCEMENT ACT.
  10. License

    15 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE OR REMINDER ON MENU FOR USE RAW AND UNDER COOKED FOODS.MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION-7-38-005. NO CITATION ISSUED
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED IMPROPER INTERNAL TEMPERATURE OF SMALL FOOD PREP REFRIGERATOR AT 65 F .PRIORITY VIOLATION NO CITATION ISSUED 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO PROBE THERMOMETER FOR TAKING FOOD TEMPERATURES.MUST PROVIDE.(PRIORITY FOUNDATION-NO CITATION ISSUED) 7-38-005
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN RUBBER GASKET ON DOOR TO SEVERAL REACH IN COOLERS IN FOOD PREP AND REAR STORAGE AREA. INSTRUCTED TO REPAIR AND/OR REPLACE AND MAINTAIN
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED NO SANITIZER TEST STRIP KIT ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO PROPERLY MONITOR THE STRENGTH OF THE SANITIZER . PRIORITY FOUNDATION. 7-38-005 NO CITATION ISSUED
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICES NOT LOCATED AT ICE MACHINE MACHINE. MUST INSTALL BACKFLOW PREVENTION DEVICES OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • GREASE TRAP NOT OBSERVED AT FACILITY. MUST PROVIDE AND MAINTAIN
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED NO COMMERCIAL GARBAGE DUMPSTER AT PREMISE IN TIME OF INSPECTION. MUST PROVIDE AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-020(b) NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST PROVIDE COVE BASE IN REAR DRY STORAGE IN BASEMENT AND STORAGE ROOM WITH WALK IN COOLER ON THE FIRST FLOOR .
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN AND MAINTAIN FLOORS IN 1ST FLOOR ROOM WITH WALK IN COOLER
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST PROVIDE PROPER PLACE TO HANG MOPS TO DRY OVER MOP SINK
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEE. INSTRUCTED THAT ALL EMPLOYEE'S MUST COMPLY WITH FOOD HANDLER'S TRAINING IN ACCORDANCE WITH THE FOOD HANDLING REGULATION ENFORCEMENT ACT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

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