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SHEFFIELD AT LINCOLN PARK

2700 N SHEFFIELD AVE, CHICAGO, IL 60614 · Restaurant (Golden Diner)

Inspection summary

SHEFFIELD AT LINCOLN PARK has been inspected 5 times by Chicago Department of Public Health since June 2, 2023. The most recent inspection, on September 22, 2026, recorded 1 infraction.

1 of 5 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: Handwashing and staff hygiene, Cleaning and sanitizing 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 5 times across 3 separate inspections, most recently on July 25, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 times on June 2, 2023. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 across 2 separate inspections, most recently on July 25, 2025. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 September 22, 2026. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

5 inspections

  1. Canvass

    1 infraction

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NOTED THE DINING ROOM EXIT DOOR (NORTH) LEADING TO THE OUTSIDE PATIO WITH AN OPEN 1/2 INCH GAP ON THE BOTTOM THRESHOLD. INSTRUCTED TO PROVIDE A TIGHT FITTING SEAL.
  2. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO AVAILABLE SOAP AT HAND WASHING SINK IN PREP AREA WHILE FOOD EMPLOYEES WERE SERVING TO IMMUNOCOMPROMISED POPULATION. ONLY OBSERVED HAND SANITIZER AT HAND SINK. SOAP DISPENSER WAS BROKEN. INSTRUCTED TO PROVIDE SOAP AT HAND WASHING SINK AT ALL TIMES FOR EMPLOYEES TO WASH HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). MAINTENANCE CAME ON SITE TO FIX SOAP DISPENSER.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED BURGERS AT IMPROPER HOT HOLDING TEMPERATURE AT 113F IN HOT HOLDING UNIT. TCS FOODS MUST BE HELD AT 135F OR ABOVE IN HOT HOLDING UNIT. PRIORITY VIOLATION. 7-38-005. FOOD DISCARDED. FOOD WEIGHING APPROXIMATELY 5 LBS AT A COST OF $50.00.
  3. Canvass

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS IN THE EMPLOYEE WASHROOMS. MUST PROVIDE AND MAINTAIN.
  4. License Re-Inspection

    0 infractions

  5. License

    7 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • MUST PROVIDE A WRITTEN CLEANING PROCEDURE FOR A VOMIT/DIARRHEA EVENT AND ALL REQUIRED EQUIPMENT. PRIORITY FOUNDATION VIOLATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE HAND SOAP AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NO SANITIZER ON THE PREMISES. MUST PROVIDE.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDE A METAL STEM THERMOMETER TO MONITOR HOT AND COLD FOOD TEMPERATURES.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • MUST PROVIDE THE APPROPRIATE CHEMICAL TEST STRIPS FOR THE TYPE OF SANITIZER TO BE USED ON PREMISES.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED THE THREE COMPARTMENT SINK NOT LARGE ENOUGH TO ACCOMODATE THE FACILITIES LARGEST PAN/EQUIPMENT. MUST PROVIDE A LARGER THREE COMPARTMENT SINK TO ENABLE SUBMERSION OF EQUIPMENT TO ADEQUATELY WASH, RINSE AND SANITIZE. PRIORITY FOUNDATION VIOLATION.

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