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Soul & Smoke

1601 PAYNE, EVANSTON, IL 60201 · Mobile Food Preparer

Inspection summary

Soul & Smoke has been inspected 6 times by Chicago Department of Public Health since January 24, 2024. The most recent inspection, on April 30, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Handwashing and staff hygiene.

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 5 times across 3 separate inspections, most recently on April 23, 2026. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 4 times across 2 separate inspections, most recently on April 23, 2026. 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 3 times across 3 separate inspections, most recently on April 23, 2026. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 once on April 16, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 5 times across 3 separate inspections, most recently on June 11, 2025. For example: GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

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.

6 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND SOAP WAS PROVIDED AT THE EXPOSED HAND WASHING SINK. MANAGEMENT INSTRUCTED TO PROVIDE HAND SOAP AT THE HAND WASHING SINK AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NO DISH SOAP PROVIDED ON THE MOBILE FOOD TRUCK TO WASH DISHES. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY VIOLATION 7-38-005.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NO QAC SANITIZER AVAILABLE IN THE TRUCK TO SANITIZE DISHES. MANAGEMENT INSTRUCTED TO PROVIDE QAC SANITIZER TO MATCH THE QAC TEST STRIPS THAT WERE PROVIDED. PRIORITY VIOLATION 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED THE REACH-IN COOLER WITH AN AIR TEMPERATURE OF 55F. MANAGEMENT INSTRUCTED TO MAINTAIN THE PREP COOLER BELOW 41F. PRIORITY VIOLATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO WORKING METAL STEM PROBE THERMOMETER PROVIDED IN THE TRUCK. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
  3. License

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST PROVIDE STOPPERS FOR ALL THE SINK COMPARTMENTS OF THE THREE COMPARTMENT SINK.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • MUST PROVIDE A WASTE RECEPTACLE IN THE FOOD TRUCK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • SOME DEBRIS ON THE FLOOR UNDER THE HOT HOLDING UNITS AND THREE COMPARTMENT SINK CABINET.
  4. Canvass

    5 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED FACILITY WITHOUT A BODILY FLUID SPILL KIT AND NO CORRESPONDING CLEAN UP PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP A CLEAN-UP PROCEDURE AND MAINTAIN APPROPRIATE SUPPLIES THAT CORRESPOND WITH ON-SITE PLAN. MUST KEEP BOTH THE POLICY AND SUPPLIES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE PREP COLD HOLDING UNIT, SUCH AS 3LBS OF MACARONI AND CHEESE AT 53.2F. MANAGER DISCARDED AND DENATURED A TOTAL 3LBS AT $75. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED MISSING LICENSE NUMBERING ON LEFT AND RIGHT SIDE OF FOOD TRUCK(2906384). INSTRUCTED TO INSTALL LICENSE NUMBERING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN DOOR GASKET INSIDE OF THE 1 DOOR PREP COOLER. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER STORED ON FLOOR IN CABINET OF THREE COMPARTMENT SINK.INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.
  5. License Re-Inspection

    0 infractions

  6. License

    9 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • ORIGINAL CITY OF CHICAGO CERTIFED FOOD MANAGER CERTIFICATE MUST BE POSTED ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICES ON SITE. MUST PROVIDE FOR ALL STAFF. PRIORITY FOUNDATION VIOLATION 7-38-010
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT HANDWASHING SINK. MUST PROVIDE PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(C)
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBERVED ONLY ONE REFRIGERATION UNIT. MUST SUPPLY A MINIMUN OF 2 REFRIGERATION UNITS. PRIORITY VIOLATION 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER ON SITE. MUST PROVIDE METAL STEM THERMOMETER ON SITE AT ALL TIMES TO TAKE FOOD TEMPERATURES. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO PROOF OF TEST STRIPS ON SITE. MUST PROVIDE SANITIZER TEST STRIPS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED UNCLEAN INTERIOR OF HOT HOLDING UNITS. CLEAN IN DETAIL INTERIOR OF ALL HOLDING UNITS. MAINTAIN.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED INADEQUATE HOT WATER AT 3 COMPARTMENT SINK OR HAND SINK OF 49.9F. RESTOR ALL HOT WATER TO A MINIMUM OF 110F TO HANDSINK AND 3 COMPARTMENT SINK. PRIORITY VIOLATION 7-38-030 (C)
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED INABILITY TO DISPENSE WASTEWASTER PROPERLY. MUST SHOW INSPECTOR THAT WASTE WATER DISPENSES PROPERLY. PRIORITY VIOLATION 7-38-030(C)
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