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SMALL CHEVAL

1732 N MILWAUKEE AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

SMALL CHEVAL has been inspected 18 times by Chicago Department of Public Health since May 29, 2014. The most recent inspection, on September 17, 2026, recorded 3 infractions.

3 of 18 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 10 times across 8 separate inspections, most recently on September 17, 2026. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 separate inspections, most recently on September 17, 2026. For example: PERSONAL CLEANLINESS

  • 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 3 times across 2 separate inspections, most recently on December 1, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 across 3 separate inspections, most recently on December 1, 2025. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 19, 2019. 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.

18 inspections

  1. Complaint

    3 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • COOLING UUNABLE TO LOCATE THERMOMETER INSIDE OF COOLING UNIT CONTAINING SHAKE INGREDIENTS (MILK). INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLER WITHOUT EFFECTIVE HAIR/BEARD RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED GARBAGE RECEPTACLE WITHOUT COVERING IN BOTH UNISEX TOILETROOMS. INTRUCTED TO PROVIDE AND MAINTAIN AS REQUIRED.
  2. Complaint Re-Inspection

    1 infraction

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B): **C** Temperature Measuring Devices (NO THERMOMETER IN EQUIPMENT) OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE WALK IN COOLERS INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.
  3. Recent Inspection

    1 infraction

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B): **C** Temperature Measuring Devices (NO THERMOMETER IN EQUIPMENT) OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE WALK IN COOLERS INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.
  4. Complaint Re-Inspection

    2 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B): **C** Temperature Measuring Devices (NO THERMOMETER IN EQUIPMENT) OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE WALK IN COOLERS INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • 8-304.11(A) OBSERVED NO INSPECTION REPORT SUMMARY POSTED ON THE PREMISES FROM INSPECTION# 2627802 DATED 12/01/25. MANAGEMENT WAS GIVEN A COPY OF TODAY'S INSPECTION REPORT AND WAS INSTRUCTED TO POST IT IN PUBLIC VIEW. PRIORITY FOUNDATION 7-42-010(B). CITATION ISSUED.
  5. Complaint

    4 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD BE IMPROPER: OBSERVED CHICKEN TENDERS RANGING IN TEMPERATURES FROM 51.6-61.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 8 LBS OF PRODUCTS WORTH $50.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE WALK IN COOLERS INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO BARRIER BETWEEN COUNTER AND PREP AREA WHICH WOULD PROHIBITING CONTAMINATION FROM CONSUMER INSTRUCTED TO INSTALL A BARRIER TO PROTECT FOOD FROM CONTAMINATION. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED FACILITY WITHOUT A CHEMICAL TEST KIT FOR (QUAT AT 3 COMP SINK) AND (CHLORINE FOR LOW TEMP DISH MACHINE) SANITIZER & FOR WARE WASHING AREA. INFORMED PERSON IN CHARGE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF SANITIZING SOLUTION MUST BE PROVIDED. PIC WAS ABLE TO CALL AND GET TEST STRIPS FROM A DIFFERENT LOCATION. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
  6. Complaint

    0 infractions

  7. Complaint

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES INSIDE WALK IN COOLER- WAGYU BEEF AT 45.9 F, PORK BACON AT 46.3 F, VEGGIE PATTIES AT 46.4 F. INSTRUCTED MANAGER ALL TCS FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. PRIORITY VIOLATION 7-38-005. ALL SAID OUT OF TEMPERTURE TCS FOODS VOLUNTARILY DISCARDED. WEIGHT OF FOOD DISCARDED- 43 LBS, VALUED AT $358.00.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • WALK IN COOLER NOT MAINTAINED, AMBIENT AIR TEMPERATUE AT 47.4 F, FOUND WAGYU BEEF, BACON INSIDE SAID COOLER. INSTRUCTED MANAGER WALK IN COOLER AMBIENT AIR TEMPERATURE MUST BE 41.0 F OR BELOW. PRIORITY VIOLATION 7-38-005.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SMALL HOLES IN WALL BEHIND DISHWASH HANDWASH SINK. MUST SEAL ALL SMALL HOLES IN WALL.
  8. Complaint Re-Inspection

    0 infractions

  9. Complaint

    4 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED NO SANITIZER DETECTED AT THE LOW TEMPERATURE DISHMACHINE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE MACHINE WITH A FINAL RINSE OF 100 PPM CHLORINE. PRIORITY VIOLATION 7-38-025.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE GREASE ON THE WALL BEHIND THE COOKING EQUIPMENT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • CLEAN THE BUILD UP OF GREASE ON THE VENTILATION HOOD AND FILTERS.
    • 64. MISCELLANEOUS / PUBLIC HEALTH ORDERS
      • OBSERVED NO WRITTEN RECORDS ON THE PREMISES RELATING TO EMPLOYEE VACCINATION STATUS OR WEEKLY TESTING AS REQUIRED. MANAGEMENT INSTRUCTED TO PROVIDE AND MAINTAIN.
  10. Canvass

    2 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED SLIGHT PINK BUILD UP INSIDE ICE MACHINE. MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD/DIRT BUILD UP ON FLOOR AT STORAGE ROOM. MUST CLEAN FLOOR THROUGHOUT STORAGE ROOM AND MAINTAIN.
  11. Canvass

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE VENTILATION FANS NOT OPERATIONAL IN THE WASHROOMS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN.
  12. Complaint

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. (PRIORITY FOUNDATION 7-38-010.)
    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED MALE FOOD HANDLER SWEEPING THE FLOOR THEN HE PICKED UP CUTTING BOARD AND TOOK IT THE 3- COMPARTMENT SINK AND HANDLED A CLEAN KNIFE WITH DIRTY HANDS WITHOUT WASHING HANDS.INSTRUCTED MANAGER TO HAVE EMPLOYEES TO WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.COS(PRIORITY 7-38-010)
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF 13LBS.BLANCHED FRENCH FRIES IN A PAN NEXT TO DEEP FRYER AT 63.5F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPX.13LBS. $6.76 (PRIORITY 7-38-005)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED AN APPX."1/2-3/4" GAP ALONG BOTTOM OF REAR DOOR.MUST MAKE DOOR TIGHT FITTING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN ADJACENT STORAGE AREA.
  13. Complaint

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO CLEAN UP PROCEDURE ON PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.11 OBSERVED NO HAND SOAP AT THE EXPOSED HANDWASHING SINK IN THE DISHWASHING AREA. MANAGEMENT PROVIDED SOAP FOR THIS HANDWASHING SINK AT MY REQUEST. MANAGEMENT INSTRUCTED TO PROVIDE SOAP AT ALL HANDWASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT PROVIDED FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH MENU ITEMS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THAT FOOD ITEM TO A REMINDER STATEMENT. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11 OBSERVED CUSTOMERS WALKING BEHIND THE COUNTER AND THROUGH THE FOOD PREP AREA TO GET OUT TO THE OUTDOOR PATIO SEATING AREA. MANAGEMENT INSTRUCTED THAT CUSTOMERS CANNOT WALK THROUGH THE FOOD PREP AREA AND MUST EXIT THE SIDE DOOR TO GET TO THE PATIO.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITHOUT A FOOD HANDLER CERTIFICATE. MUST SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.
  14. Complaint

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO BACKFLOW PREVENTION DEVICE AT ICE MACHINE WATER LINE. INSTRUCTED MANAGER MUST PROVIDE AND MAKE VISIBLE BACK FLOW PREVENTION DEVICE AT ICE MACHINE WATER LINE.
  15. Canvass

    2 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • NOTED LOW TEMPERATURE DISH WASHER (CHLORINE), NOT PROPERLY SANITIZING. FINAL RINSE FOR CHLORINE READING IS 00PPM. EQUIPMENT NOT IN USE AT THIS TIME. MANAGER IMMEDIATELY CALLED COMPANY FOR MAINTENANCE. CRITICAL VIOLATION 7-38-030.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED NO WATER LINE ON THE TAYLOR SERVE ICE MACHINE WITH HOT AND COLD RUNNING WATER. INSTRUCTED TO INSTALL A WATER LINE OVER THE MACHINE....NOTED NO SPLASH GUARD AT THE HAND WASH SINK BY THE PREP TABLE. INSTRUCTED TO INSTALL A SPLASH GUARD AT THE HAND WASH SINK.
  16. Canvass

    0 infractions

  17. Complaint

    1 infraction

    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • OBSERVED ICE SCOOP STORE INSIDE ICE BIN AT THE FRONT PREP AREA. INSTRUCTED TO STORE IN A CLEAN CONTAINER TO PREVENT CONTAMINATION. OBSERVED WIPING CLOTHES STORED ON FOOD PREP TABLES. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
  18. License

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED FACILITY TO INSTALL A DOOR OR GATE BETWEEN BEER COUNTER AND SERVICE COUNTER AND TO MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED FACILITY TO INSTALL ADEQUATE SHELVING TO ENSURE PROPER STORAGE OF CLEANING ITEMS AND ANY FOOD ITEMS AND TO MAINTAIN ALL ITEMS AT LEAST SIX INCHES OFF THE FLOOR.

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