Skip to content
Loading map…

SPIAGGIA/CAFE SPIAGGIA

980 N MICHIGAN AVE, CHICAGO, IL 60611 · Restaurant

Inspection summary

SPIAGGIA/CAFE SPIAGGIA has been inspected 11 times by Chicago Department of Public Health since October 24, 2011. The most recent inspection, on September 9, 2021, found no infractions.

1 of 11 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: Cleaning and sanitizing, Food source, labelling and allergens and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 across 2 separate inspections, most recently on November 14, 2019. 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 2 times across 2 separate inspections, most recently on September 24, 2018. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 November 14, 2019. For example: REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION

  • 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 24, 2018. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 once on June 18, 2013. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 14. REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION
      • - MUST PROVIDE THE DATE ON ALL SHELLFISH TAGS, WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED; AND STORE ALL SHELLFISH TAGS IN CHRONOLOGICAL ORDER FOR AT LEAST 90 DAYS FROM THE SALE DATE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • - OBSERVED PRESET TABLEWARE IN THE DINING ROOM, UNCOVERED & EXPOSED TO POTENTIAL CONTAMINATION. MUST REMOVE/COVER/INVERT ALL FOOD CONTACT SURFACES OF PRESET TABLEWARE TO PREVENT POTENTIAL EXPOSURE TO CONTAMINATION. -
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • - OBSERVED NO IRREVERSIBLE TEST STRIPS ON SITE TO ADEQUATELY MEASURE THE UTENSIL SURFACE TEMPERATURE (160F) AFTER THE FINAL RINSE IN THE HIGH TEMP DISH MACHINE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED. -
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • - MUST INSTALL A DUMP SINK IN THE CAFE BAR. -
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • - OBSERVED SOME EXPIRED FOOD HANDLER CERTIFICATES ON SITE. MUST PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL EMPLOYEES AND MAINTAIN CERTIFICATES ON SITE. -
    • 58. ALLERGEN TRAINING AS REQUIRED
      • - MUST PROVIDE ALLERGEN TRAINING CERTIFICATION THAT IS ANSI ACCREDITED, FOR ALL CERTIFIED MANAGERS AND MAINTAIN CERTIFICATES ON SITE. -
  3. Canvass

    4 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17(A) INSTRUCTED MANAGER MUST PROVIDE SELL BY DATE/SHELF LIFE OF REFRIGERATED READY-TO-EAT TCS FOOD, PREPARED ON SITE AND HELD FOR GREATER THAN 24 HOURS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 NO REMINDER ON CONSUMER ADVISORY STATEMENT ON PREMISES/MENU. INSTRUCTED MANAGER MUST PROVIDE A REMINDER ON CONSUMER ADVISORY/MENU. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 OBSERVED SLIGHT PINK BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER MUST CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED DUST BUILD UP ON CEILING TILES/CEILING VENTILATION COVERS AT PREP AREA. INSTRUCTED MANAGER MUST CLEAN CEILING TILES/CEILING VENTILATION COVERS.
  4. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • CLEAR SMALL PLASTIC TUBS NOT AIR DRIED BEFORE STACKING IN EACH OTHER, INSTRUCTED TO AIR DRY AFTER WASHING.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MISSING A SPLASH GUARD AT FRONT PREP LINE HAND WASH SINK, TOO CLOSE TO PREP AREA AND CUTTING BOARDS. INSTRUCTED TO INSTALL.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FAN COVERS AT KITCHEN AND WALK-IN COOLER NOT CLEAN, HEAVY DUST BUILD-UP NOTED. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSULATION AROUND COOLING LINES OF WALK-IN COOLER IN POOR REPAIR, INSTRUCTED TO REPLACE.
  5. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED OIL ACCUMULATING INSIDE THE LOWER COMPARTMENT OF THE FRYER. NOTED LIQUID POOLING IN THE BOTTOM OF THE DRAWER NEXT TO THE PREP SINK. INSTRUCTED TO CLEAN THESE SURFACES AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NOTED BROKEN FLOOR TILES AND CRACKED/MISSING GROUT IN FRONT OF THE THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR THE FLOORS TO BE SMOOTH, DURABLE AND EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED A HOLE IN THE WALL AROUND THE WASTE PIPING OF THE KITCHEN PREP LINE HAND SINK WHERE IT MEETS THE WALL. INSTRUCTED TO REPAIR THE WALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NOTED A LEAK IN THE WASTE PIPING UNDER THE HAND SINK IN THE SPIAGGIA KITCHEN PREP LINE. INSTRUCTED TO REPAIR THE LEAK.
  6. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE THE BROKEN WALL TILE UNDERNEATH THE TABLE TOP HOBART MIXER.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN THE LIGHT SHIELD COVERS UNDERNEATH THE HOOD ABOVE THE DINING ROOM PREP LINE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAK UNDERNEATH THE DISH MACHINE IN THE DINING ROOM BAR AREA.
  7. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • SEVERAL DAMAGED RUBBER GASKETS FOR PREP COOLER DOORS, INSTRUCTED TO REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DUST BUILD-UP NOTED ON KITCHEN'S CEILING VENTS, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CHIPPED PAINT ON WALL BEHIND CLEAN UTENSILS SHELVES, INTRUCTED TO REPAIR.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • INOPERABLE VENTILATION FOR BOTH EMPLOYEE TOILETS, INSTRUCTED TO REPAIR.
  8. Suspected Food Poisoning

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER. OBSERVED TOMATO SAUCE AT 46.5F, BOAR RAGU SAUCE AT 46.7F, MEATBALLS AT 44.9F, BEEF AT 45.0F, MILK AT 44.9F, PORCHETTA AT 44.9F, COOKED POTATOES AT 43.5-46.0F. MANAGEMENT VOLUNTARILY DISCARDED 440# OF FOOD WORTH $1,504. CRITICAL VIOLATION 7-38-005A.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED SEVERAL WARPED AND CRACKED PLASTIC FOOD STORAGE CONTAINERS INSIDE OF THE WALK-IN COOLER. MANAGEMENT INSTRUCTED TO REPLACE CONTAINERS WHICH ARE NO LONGER SMOOTH AND EASILY CLEANABLE.
  9. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL A SPLASHGUARD ON THE SIDE OF THE EXPOSED HANDSINK IN THE DESSERT STATION.
  10. Complaint

    2 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. SPRAY BOTTLES AND FOOD CONTAINERS NOT LABELED, INSTRUCTED TO LABLE AND MAINTAIN.
    • 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. PEELING PAINT AND CHEIPPED WALL BEHIND POT AND PANS STORAGE SHELF, INSTRUCTED TO PROVIDE DURABLE EASILY CLEANED SURFACE.
  11. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • ALL CUTTING BOARDS WITH DEEP/DARK GROOVES MUST BE REPLACED. ANY WORN-OUT COOLER DOOR GASKETS THRU-OUT PREMISES, MUST BE FIXED ALSO. INTERIOR OF DISHMANCHINES MUST BE DE-LIMED. FOUND ICE BUILD-UP ON CONDENSERS OF LIQUOR COOLERS AT THE BAR-MUST FIX. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • EXTERIOR OF GREASE TRAPS THRU-OUT FACILITY MUST BE KEPT CLEAN. FAN GUARDS OF COOLERS MUST BE FREE OF DUST BUILD-UP. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MISSING CEILING TILES ABOVE THE DISHMACHINE DRAIN BOARD-MUST REPLACE. The walls and ceilings shall be in good repair and easily cleaned.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: LEAKY PIPE UNDER FRONT PREP LINE OF RESTAURANT, LEAK AT HOT WATER FAUCET WASHER OF PREP SINK IN MAIN KITCHEN. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.

Nearby inspected facilities

Own this business? Add a badge to your website