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SAVANNA RESTAURANT

5657 N LINCOLN AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

SAVANNA RESTAURANT has been inspected 7 times by Chicago Department of Public Health since March 26, 2021. The most recent inspection, on April 23, 2026, recorded 1 infraction.

1 of 7 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 temperature control, Food source, labelling and allergens and Cleaning and sanitizing.

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.

  • 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 3 times across 2 separate inspections, most recently on July 16, 2024. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 2 times across 2 separate inspections, most recently on April 23, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 8, 2023. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 8, 2023. For example: PERSONAL CLEANLINESS

  • 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 5 separate inspections, most recently on March 4, 2025. 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.

7 inspections

  1. Canvass

    1 infraction

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND BULK FOOD CONTAINER WITH NO LABELS.(FLOUR,SUGAR,ETC.)MUST LABEL.
  2. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • SOME PREP AREA REACH IN COOLERS DOORS RUBBER GASKETS RIPPED. MUST REPAIR/REPLACE DAMAGED COOLERS DOOR RUBBER GASKETS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD BUILD UP ON PREP AREA WALLS BEHIND AND AROUND PREP AREA 3-COMPARTMENT SINK. MUST CLEAN WALLS AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED ACCUMULATED FOOD/GREASE BUILD UP ON VENTILATION HOOD. MUST CLEAN VENTILATION HOOD AND MAINTAIN.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    6 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • WE OBSERVED TCS FOODS AT IMPROPER TEMPERATURE:24 EACH FRESH EGGS AT TEMP OF 55.2F TO 55.7F;COOKED GROUND PORK AT TEMP OF 51.1F;COOKED RICE AT TEMP OF 49.7F;SHREEDED CHEESE AT TEMP OF 51.3F.PULLED MEAT AT TEMP OF 47.3F;PICO DE GALLO; COOKED ONIONS AT TEMP OF 47.1F;SHREEDED CHEDDAR CHEESE AT TEMP OF 51.7F. LIQUID EGGS(4-16oz CARTONS AT TEMP OF 51.7F.SLICED HAM AT TEMP OF 47.7F TO 49.6F.COOKED DICED SWEET AND REGULAR POTATOES AT TEMP OF 53.8F. DICED TOMATOES AT TEMP OF 48.1F; COOKED SAUSAGE AT TEMP 47.8F.FOOD MENTIONED WAS IN THREE DIFFERENT UNITS:PREP COOLER, TWO DOOR REACH-IN COOLER AND DRAWER UNIT UNDER THE GRILL.FOOD DISCARDED AND DENATURED. POUNDS 18,VALUE 316. PRIORITY VIOLATION:7-38-005,CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • WE OBSERVED THREE COOLER UNIT AT IMPROPER AIR TEMP:TWO DOOR REACH-IN COOLER AT TEMP OF 49F TO 53.1F; PREP COOLER ACROSS FROM COOKING EQUIPMENT AQT TEMP OF 47.9F TO 51F,DRAWER COOLER UNIT AT TEMP OF 60F. ALL COOLER TAGGED"HELD FOR INSPECTION" DO NOT USE.COLD UNITS MUST MAINATIN AIR TEMP OF 41F AND BELOW. MANAGER THERMOMETER WAS USED ALSO TO CHECK AIR TEMP TEMPERATURE. OTHER COOLER UNITS ON SITE PRIORITY VIOLATION: 7-38-005,CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • SEE VIOLATION #60 (4-501.11 AND 4-101-19)
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • HANDLES AT HANDWASHING SINK IN POOR REPAIR, MUST TURN AND TURN HANDLE BEFORE HOT/COLD WATER IS PROVIDED. REPAIR ISSUE
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FEW FOOD HANDLER TRAINING CERTIFICATE ARE EXPIRED.INSTRUCTED TO RENEW.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 9-8-2023; REPORT #2581382 #16)4-602.11(B-E): OBSERVED THE INTERIOR GUARD OF THE ICE MACHINE WITH SOME DIRT, NOT CLEAN. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN. #47)4-101.19: OBSERVED FOIL USED AS A LINER ON SHELVING UNITS IN THE PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE ALL FOIL FROM SHELVING UNITS AND MAINTAIN. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. #47)4-501.11: OBSERVED TORN/DAMAGED AND DIRTY RUBBER GASKET ON DOORS OF PREP COOLER DRAWERS AT THE MAIN COOKLINE IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REPAIR OR REPLACE GASKETS AND MAINTAIN. #55)6-501.12: OBSERVED GREASE ON THE FLOOR UNDERNEATH ALL COOKING EQUIPMENT IN THE PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS UNDERNEATH ALL COOKING EQUIPMENT AND MAINTAIN. PRIORITY FOUNDATION VIOLATION:7-42-090,CITATION ISSUED
  5. Canvass

    7 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED THE INTERIOR GUARD OF THE ICE MACHINE WITH SOME DIRT, NOT CLEAN. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER CONSPICUOUSLY PLACED IN THE REACH-IN COOLER NEAR THE COFFEE STATION IN THE REAR. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE THERMOMETERS FOR ALL COLD HOLDING EQUIPMENT AND MAINTAIN.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED MULTIPLE FOOD HANDLING EMPLOYEES NOT WEARING HAIR RESTRAINTS WHILE PREPARING FOOD. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL FOOD-HANDLING EMPLOYEES WEAR HAIR RESTRAINTS WHILE PREPARING FOOD AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FOIL USED AS A LINER ON SHELVING UNITS IN THE PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE ALL FOIL FROM SHELVING UNITS AND MAINTAIN. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN/DAMAGED AND DIRTY RUBBER GASKET ON DOORS OF PREP COOLER DRAWERS AT THE MAIN COOKLINE IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REPAIR OR REPLACE GASKETS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE ON THE FLOOR UNDERNEATH ALL COOKING EQUIPMENT IN THE PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS UNDERNEATH ALL COOKING EQUIPMENT AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED ONE CERTIFIED FOOD SERVICE MANAGER WITHOUT ALLERGEN AWARENESS TRAINING CERTIFICATE. INSTRUCTED THE PERSON IN CHARGE TO ENSURE THAT ANY INDIVIDUAL THAT HAS A CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE OBTAINS ALLERGEN AWARENESS TRAINING AND CERTIFICATE AND MAINTAINS.
  6. Canvass

    6 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED SOME BULK FOOD CONTAINERS NOT LABELED ON SHELVES IN REAR DRY STORAGE AREA. INSTRUCTED TO LABEL BULK FOOD ITEMS WHEN NOT IN THEIR ORIGINAL PACKAGING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED PLASTIC GROCERY BAGS BEING USED TO STORE FOOD ITEMS IN TWO DOOR REFRIGERATOR LOCATED IN REAR PREP AREA. INSTRUCTED TO USE FOOD GRADE BAGS OR CONTAINERS TO STORE FOOD ITEMS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED TRASH RECEPTACLE IN THE WOMENS TOILET ROOM. INSTRUCTED TO PROVIDE COVERED TRASH RECEPTACLE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DEBRIS ON FLOORS THROUGHOUT KITCHEN PREPARATION AREA AND REAR DRY STORAGE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED VENT COVERS IN BOTH TOILET ROOMS WITH DUST ACCUMULATION. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED SOME EMPLOYEES WITH EXPIRED FOOD HANDLERS TRAINING. INSTRUCTED TO RENEW EXPIRED FOOD HANDLERS CERTIFICATIONS AND MAINTAIN.
  7. License

    3 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. 7-38-010. NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED MINOR LEAK AT FAUCET HAND WASHING SINK AT COFFEE STATION AREA. MUST REPAIR.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO VISIBLE BACK FLOW PREVENTER DEVICE ON ESPRESSO MACHINE AND ICED TEA MACHINE WATER LINE AT COFFEE STATION. MUST INSTALL.

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