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SOUTH COAST

1700 S MICHIGAN AVE, CHICAGO, IL 60616 · Restaurant

Inspection summary

SOUTH COAST has been inspected 14 times by Chicago Department of Public Health since June 2, 2011. The most recent inspection, on May 13, 2022, found no infractions.

5 of 14 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: Handwashing and staff hygiene, Protecting food from contamination and Food source, labelling and allergens.

The last 2 inspections in a row found no infractions. 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 once on September 12, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 September 12, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 June 2, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 18 times across 7 separate inspections, most recently on May 2, 2018. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 6 times across 5 separate inspections, most recently on September 12, 2019. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

14 inspections

  1. Canvass

    0 infractions

  2. Complaint

    0 infractions

  3. Canvass

    5 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE THAT A VOMIT AND DIARRHEA CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED A CONSUMER ADVISORY NOTICE ON PRINTED MENU BUT NO REMINDER OR DISCLOSURE STATEMENT. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A REMINDER OR DISCLOSURE STATEMENT ON THE PRINTED MENU HIGHLIGHTING THE SHELLFISH SERVED RAW OR UNDERCOOKED. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • NO LAB LETTER ON PREMISES VERIFYING THE PH AND WATER ACTIVITY LEVEL OF THE SUSHI RICE; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE THAT A LETTER MUST BE PROVIDED BY AN APPROVED LABORATORY VERIFYING THAT THEIR SUSHI RICE HAS BEEN TESTED AND THAT IT MUST BE UPDATED EVERY FIVE YEARS. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED RUST ON THE EXTERIOR SURFACE OF THE GREASE RECEPTOR AT THE THREE COMP SINK; INSTRUCTED TO REMOVE AND REPAINT GREASE RECEPTOR.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED THE PERSON IN CHARGE THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING.
  4. Canvass

    0 infractions

  5. Canvass

    1 infraction

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL SINGLE SERVE ARTICLES MUST BE DISCARDED AFTER EACH USE. CORRECT AND MAINTAIN.
  6. Canvass

    0 infractions

  7. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR OF WALK-IN COOLER UNDER SHELVING OF FOOD SPILLS AND DEBRIS.
  8. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE OBSERVED.
  9. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAN CUTTING BOARDS STORED ON FLOOR, INSTRUCTED TO STORE OFF FLOOR 6" OR HIGHER.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INADEQUATE LIGHTING IN WALK-IN COOLER, INSTRUCTED TO PROVIDE.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLERS REQUIRMENT NOT MET.
  10. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • TWO STOPPERS AT THE THREE COMP SINK IN THE KITCHEN NOT WORKING PROPERLY; MUST REPAIR STOPPERS.
  11. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BAR GUN HOLDER IN POOR REPAIR. MUST REMOVE RAW WOOD FROM HOLDER. CORRECT AND MAINTAIN AT ALL TIMES.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR IN POOR REPAIR IN DISH AREA, MUST SEAL HOLE. CORRECT AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BAR GUN DRAIN LINE MUST DRAIN TO OPEN DRAIN SITE. CORRECT AND MAINTAIN AT ALL TIMES.
  12. Canvass

    0 infractions

  13. Complaint

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT MULTI-USE UTENSILS IE SPOONS AND FORKS IN KITCHEN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST ICE CREAM CHEST FREEZERS TO REMOVE ICE BUILDUP.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN FAN GUARDS INSIDE WALK-IN COOLER TO REMOVE DUST BUILDUP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. CLEAN LARGE OVERHEAD PIPING ABOVE DINING AREA TO REMOVE DUST BUILDUP AND CLEAN WALLS AROUND ICE BIN AND SODA GUN HOLDER AT BAR.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE ADDITIONAL LIGHTING IN BASEMENT STORAGE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REROUTE SODA GUN DRAIN LINE INTO FLOOR DRAIN AT BAR.
  14. Complaint

    9 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. LABEL BULK FOOD CONTAINERS IN DRY FOOD STORAGE ROOM.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO NOT REUSE SINGLE SERVICE ICE CREAM CONTAINERS TO STORE FOOD ITEMS INSIDE WALK-IN COOLER.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE CARDBOARD LINING FROM PREP TABLE BOTTOMS SHELVES, UTENSIL STORAGE RACKS, AND RACKS INSIDE WALK-IN FREEZER. PAINT EXTERIOR OF GREASE TRAP TO REMOVE RUST BUILDUP. REMOVE RUST DEPOSITS FROM HAND WASH SINK AT BAR UNDER FAUCET AND EXTERIOR OF SAID SINK. PAINT WORN SHELVES AT BAR AND SUSHI BAR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN STORAGE SHELVES/RACKS, EXTERIOR OF SUSHI COLD HOLDING UNITS, LIGHT SHIELDS AT VENTILATION HOOD, UNDER, AROUND GREASE TRAP, INTERIOR PANEL OF ICE MACHINE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN AND SANITIZE FLOORS THROUGHOUT PREMISES ESPECIALLY ALONG WALL BASE AND CORNERS AT HARD TO REACH AREAS BEHIND EQUIPMENT, REFRIGERATION UNITS, THREE COMPARTMENT SINK, HAND WASH SINKS,AND STORAGE RACKS/SHELVES. CLEAN FLOOR DRAINS. CLEAN FLOORS IN ELEVATOR ROOM AND DRY STORAGE ROOMS. ADJUST THRESHOLD AT REAR EXIT DOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. WIPE DOWN CEILING PANELS IN PREP AREA TO REMOVE SPILLS AND WIPE DOWN WALL SECTIONS BEHIND THREE COMPARTMENT SINKS AND PREP AREAS. REPAIR WORN WALL SECTION AT PREP AREA ENTRANCE. WIPE DOWN WALLS WITH BLACK STAINS AT REAR WAREHOUSE STORAGE AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE LIGHT BULBS IN PREP AREAS, DRY STORAGE ROOM, AND BASEMENT STORAGE AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PROVIDE DIPPER WELL WITH COLD RUNNING WATER FOR HAND DIPPED ICE CREAM SCOOPS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. CLEAN SPILLS AROUND OUTSIDE WASTE GREASE RECEPTACLE, ORGANIZE CLUTTERED STORAGE ITEMS IN BASEMENT, REMOVE UNUSED ITEMS FROM BASEMENT/UNUSED CHEST FREEZER AT REAR WAREHOUSE STORAGE AREA TO PREVENT PEST HARBORAGE.

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