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SECOND WAVE RESTAURANT

2431 N LINCOLN AVE, CHICAGO, IL 60614 · Restaurant

Inspection summary

SECOND WAVE RESTAURANT has been inspected 3 times by Chicago Department of Public Health since February 20, 2025. The most recent inspection, on March 5, 2025, found no infractions.

2 of 3 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: Cleaning and sanitizing, Pests and Protecting food from contamination.

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.

  • 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 February 20, 2025. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 February 20, 2025. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 February 20, 2025. 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 on February 20, 2025. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • 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 once on February 20, 2025. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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. License Re-Inspection

    0 infractions

  2. License

    9 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED THE LOW TEMPERATURE DISH MACHINE IN THE 1ST FLOOR KITCHEN TO NOT BE HOOKED UP AND OPERATIONAL AT TIME OF INSPECTION. TECHNICIANS ON SITE AT TIME OF INSPECTION WORKING ON MACHINE. MACHINE WAS NOT IN USE AT TIME OF INSPECTION. INSTRUCTED TO SERVICE TO MAINTAIN APPROPRIATE SANITIZING SOLUTION CONCENTRAION ONCE INSTALLED FULLY. DISH MACHINE TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS ABLE TO MAINTAIN CONCENTRATION OF AT LEAST 50 PPM AND REINSPECTED BY CDPH. PRIORITY VIOLATION, 7-38-025.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED THE EXIT DOOR TO THE ROOF ON THE 3RD FLOOR STORAGE AREA TO HAVE EXCESSIVE GAPS GREATER THAN 1/4 INCH ALONG BOTTOM AND RIGHT SIDE OF THE DOOR AT TIME OF INSPECTION. INSTRUCTED MANAGER TO PEST PROOF EXIT DOOR TO ROOF.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED EXPOSED WATER PIPES/RPZ UNIT ABOVE THE PREP COOLER AND TABLES IN THE FRONT OF THE 1ST FLOOR KITCHEN AREA. INSTRUCTED MANAGER TO ENCLOSE/PROTECT THE PREPARATION AREAS FROM POTENTIAL SOURCES OF CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED SEVERAL PIECES OF EQUIPMENT (DIVIDER IN 1ST FLOOR KITCHEN, DOUGH MACHINE NEXT TO STEAM OVEN IN BASEMENT, AND DISH MACHINE ON 2ND FLOOR) TO HAVE A PROTECTICE PLASTIC LAYER ON SOME PIECES OF EQUIPMENT. INSTRUCTED MANAGERS TO REMOVE PROTECTIVE PLASTIC TO PROVIDE A SMOOTH AND EASILY CLEANABLE ON EQUIPMENT.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED TWO (2) ONE COMPARTMENT SINKS (1 IN 1ST FLOOR BAR AND 1 IN 2ND FLOOR BAR) TO HAVE ONLY COLD WATER SUPPLIED AT ONE COMPARTMENT PREP/DUMP SINK. INSTRUCTED TO PROVIDE TEMPERED WATER AT A TEMPERATURE BETWEEN 85-119F.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW PREVENTION DEVICE PRESENT ON THE COFFEE MACHINE LOCATED IN THE BASEMENT PREP AREA. INSTRUCTED TO LOCATE/PROVIDE A BACKFLOW PREVENTION DEVICE THAT CAN BE ROUTINELY SERVICED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ONE WALL IN EACH OF THE FOUR CUSTOMER BATHROOMS TO HAVE AN UNFINISHED BRICKWORK ON WALL BEHIND TOILET IN BATHROOM. OBSERVED THE CEILING ABOVE THE 2ND FLOOR BAR AREA TO NOT BE SMOOTH AND EASILY CLEANLABLE. CURRENT CEILING IS EXPOSED STEEL BEAMS WITH SPRAY FOAM/INSULATION COVERING SURFACE, CREATING A ROUGH AND NOT SMOOTH AND EASILY CLEANLABLE SURFACE. INSTRUCTED MANAGER TO FINISH BATHROOM WALL IN EACH BATHROOM AS WELL 2ND FLOOR BAR CEILING AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE OF THE UNFINISHED BRICK WORK AND CEILING IN BAR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED TWO HAND SINKS IN BASEMENT PREP AREA TO HAVE MISSING COVING PRESENT AROUND DRAINS AT TIME OF INSPECTION. INSTRUCTED MANAGER TO REPLACE/PROVIDE APPROPRIATE COVING/COVER FOR ALL GAPS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED ONE OF TWO MANAGERS WITHOUT PROOF OF ALLERGEN TRAINING. INSTRUCTED MANAGER TO PROVIDE ALLERGEN TRAINING FOR EACH CERTIFIED FOOD MANAGER ON SITE.
  3. License

    0 infractions

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