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SCHOOL OF THE ART INSTITUTE OF CHICAGO

112 S MICHIGAN AVE, CHICAGO, IL 60603 · Restaurant

Inspection summary

SCHOOL OF THE ART INSTITUTE OF CHICAGO has been inspected 4 times by Chicago Department of Public Health since December 17, 2024. The most recent inspection, on November 17, 2025, recorded 4 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 17, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 November 10, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 once on November 10, 2025. 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 November 10, 2025. 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 4 times across 2 separate inspections, most recently on November 17, 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.

4 inspections

  1. Canvass Re-Inspection

    4 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-305.11: OBSERVED EXPOSED ICE BINS IN ALL THREE BARS WITH NO LID/COVER ON ICE BIN. INSTRUCTED TO PROVIDE LID/COVER FOR ICE BIN IN ALL THREE BARS TO PREVENT CONTAMINATION OF ICE IN ICE BINS DURING STORAGE TO PREVENT EXPOSURE TO SPLASHES, DUST OR OTHER CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19: OBSERVED BOXES STORED ON MILK CRATES IN DRY STORAGE AREA. INSTRUCTED TO PROVIDED ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 4-301.16: OBSERVED NO PREP/DUMP SINK IN ALL THREE BARS. INSTRUCTED TO INSTALL A PREP/DUMP SINK IN ALL THREE BARS A MINIMUM OF ONE SINK USED FOR FOOD PREPARATION, OBTAINING WATER AND DISCARDING LIQUID WASTE IS REQUIRED IN ANY PREPARATION AREA
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-303.11: OBSERVED NON WORKING LIGHTS IN BOTH HOODS IN PREP AREA. INSTRUCTED TO REPAIR OR REPLACE ALL NON WORKING LIGHTS IN BOTH HOODS IN PREP AREA AND MAINTAIN.
  2. Canvass

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN WOMEN AND MEN'S WASHROOMS ON MEZZANINE. INSTRUCTED TO POST CLEARLY VISIBLE SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED OVER 40 SMALL FLIES IN FACILITY. OBSERVED SMALL FLY ACTIVITY IN SUCH AREAS AS KITCHEN AND STORAGE ROOM. INSTRUCTED TO ELIMINATE SMALL FLY ACTIVITY IN FACILITY AND CLEAN AFFECTED AREAS, RECOMMENDED LICENSED PEST CONTROL COMPANY SERVICE FACILITY ON OR AFTER 11/10/2025. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED EXPOSED ICE BINS IN ALL THREE BARS WITH NO LID/COVER ON ICE BIN. INSTRUCTED TO PROVIDE LID/COVER FOR ICE BIN IN ALL THREE BARS TO PREVENT CONTAMINATION OF ICE IN ICE BINS DURING STORAGE TO PREVENT EXPOSURE TO SPLASHES, DUST OR OTHER CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BOXES STORED ON MILK CRATES IN DRY STORAGE AREA. INSTRUCTED TO PROVIDED ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHLORINE TEST KIT ON PREMISES. INSTRUCTED TO PROVIDE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF CHLORINE SANITIZING SOLUTION. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO PREP/DUMP SINK IN ALL THREE BARS. INSTRUCTED TO INSTALL A PREP/DUMP SINK IN ALL THREE BARS A MINIMUM OF ONE SINK USED FOR FOOD PREPARATION, OBTAINING WATER AND DISCARDING LIQUID WASTE IS REQUIRED IN ANY PREPARATION AREA
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NON WORKING LIGHTS IN BOTH HOODS IN PREP AREA. INSTRUCTED TO REPAIR OR REPLACE ALL NON WORKING LIGHTS IN BOTH HOODS IN PREP AREA AND MAINTAIN.
  3. License

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE HANDWASHING SIGNAGE FOR HANDWASHING SINKS IN THE BARS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • UNABLE TO VERIFY FOOD HANDLER CERTIFICATES FOR FOOD EMPLOYEES. MUST PROVIDE FOOD HANDLER CERTIFICATES FOR ALL FOOD EMPLOYEES AND KEEP CERTIFICATES ON SITE FOR REVIEW.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF ALLERGEN TRAINING FOR CITY OF CHICAGO FOOD MANAGER(S). INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE(S) ON SITE.
  4. License

    0 infractions

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