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SOUL & SMOKE

500 W MADISON ST, CHICAGO, IL 60661 · Restaurant

Inspection summary

SOUL & SMOKE has been inspected 8 times by Chicago Department of Public Health since February 1, 2024. The most recent inspection, on April 9, 2026, recorded 5 infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Food source, labelling and allergens.

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 2 times across 2 separate inspections, most recently on April 9, 2026. For example: APPROVED THAWING METHODS USED

  • 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 2 times on February 6, 2024. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 9, 2026. For example: PROPER DATE MARKING AND DISPOSITION

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 9, 2026. For example: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED

  • 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 once on February 10, 2025. For example: PERSONAL CLEANLINESS

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.

8 inspections

  1. Canvass

    5 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED SEVERAL TCS FOOD ITEMS (HOUSEMADE SAUCES, PASTRAMI, GRILLED ONIONS) IN THE WALK-IN COOLER WITH DATE LABELS LISTING DATE OF PREPARATION BETWEEN 3/7/2026 AND 3/24/2026. INSTRUCTED TO DENATURE AND DISCARD LISTED FOOD ITEMS AND MAINTAIN TCS FOOD ITEMS UNDER COLD-HOLDING AT 41.0F OR BELOW FOR A MAXIMUM OF SEVEN (7) DAYS FROM THE DATE OF PREPARATION LISTED ON DATE LABEL. APPROXIMATELY 40 LBS. OF FOOD VALUED AT APPROXIMATELY $200.00 DISCARDED ON-SITE. PERSON-IN-CHARGE DENATURED AND DISCARDED LISTED FOOD ITEMS ON-SITE AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.
    • 28. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
      • OBSERVED EMPLOYEE PERSONAL CARE ITEMS STORED DIRECTLY ABOVE FOOD AND SINGLE-SERVICE ARTICLES AT THE MAIN PREP LINE AREA. INSTRUCTED TO STORE EMPLOYEE PERSONAL CARE ITEMS SUCH THAT THEY DO NOT POSE RISK OF CONTAMINATION OF FOOD, CLEAN EQUIPMENT, OR UTENSILS AND MAINTAIN.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED COOKED SHRIMP STORED IN CONTAINER OF STILL, ROOM-TEMPERATURE WATER AT THE 1-COMPARTMENT PREP SINK WHILE THAWING. INSTRUCTED TO THAW TCS FOOD ITEMS USING APPROVED THAWING METHODS SUCH AS UNDER RUNNING WATER AT 70.0F OR LESS TO REMOVED SLOUGHED DEBRIS AND MAINTAIN.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE-SERVICE ARTICLES IN ORIGINAL CONTAINERS STORED DIRECTLY ON THE FLOOR IN THE SEPARATED DRY STORAGE CLOSET. INSTRUCTED TO STORE SINGLE-SERVICE ARTICLE CONTAINERS AT LEAST 6 INCHES ABOVE THE FLOOR DURING STORAGE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CITY OF CHICAGO CERTIFIED MANAGER ON-SITE WITHOUT ALLERGY AWARENESS TRAINING OR CERTIFICATE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS WITH ADDITIONAL ALLERGY AWARENESS TRAINING AND MAINTAIN ORIGINAL CERTIFICATE(S) ON-SITE AND AVAILABLE FOR INSPECTOR REVIEW AT ALL TIMES.
  2. Canvass

    1 infraction

    • 40. PERSONAL CLEANLINESS
      • Food handler not wearing hair restraints, Instructed to wear.
  3. License Re-Inspection

    0 infractions

  4. License Re-Inspection

    0 infractions

  5. License

    0 infractions

  6. License

    10 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • No valid certificate for food service manager. Instructed to obtain.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • walk-in cooler ambient air temperature at 54.3f, instructed to keep all coolers temp for TCS foods at 41f or lower.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Ice build up behind cooling unit in walk-in cooler. Damaged insulation around pipes in walk-in cooler. Dirt and dust build-up behind and around cooling unit in walk-in cooler. Instructed to repair and clean.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • No sanitizer test strips for 3-comp sink sanitizer. instructed to obtain.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Counter tops, shelves, sinks are not clean, construction debris and dust noted. Instructed to clean all food and non-food contact surfaces.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • Inadequate hot water, hot water temp reached up to 104f at 3-comp sink. Instructed to provide 110f minimum at 3-comp sink.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Unnecessary items and non-functioning coolers found in kitchen, instructed to remove.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Rusted floor in walk-in cooler, Instructed to remove rusty surface in cooler.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • No allergen training certificate for food service manager.
  7. License

    0 infractions

  8. License

    0 infractions

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