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TERRACE GRILL, INC.

5020 S LAKE SHORE WEST DR, CHICAGO, IL 60615 · Restaurant

Inspection summary

TERRACE GRILL, INC. has been inspected 11 times by Chicago Department of Public Health since May 27, 2016. The most recent inspection, on January 28, 2026, recorded 4 infractions.

2 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 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, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 3 separate inspections, most recently on March 15, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 4 times across 2 separate inspections, most recently on April 23, 2020. 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 April 23, 2020. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 16 times across 8 separate inspections, most recently on January 28, 2026. For example: PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

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

    4 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE FOODS ARE BEING PREPARED, HANDLED AND SERVED SUCH AS (CHICKEN SANDWICHES, HAMBURGERS, BURRITOS, AND FRENCH FRIES) MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS CERTIFICATES ON SITE. INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
  2. Canvass

    2 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO VALID CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE AS REQUIRED; INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION CITATION #7-38-012 ISSUED.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE (58) AND NOW (60) STILL NOT CORRECTED FROM REPORT #2591117, DATE 3-15-24 Violation Codes: 8-404.13(B:4) Inspector Comments: PREVIOUS CORE VIOLATION #58 ALLERGEN TRAINING STILL NOT CORRECTED FROM REPORT #2583189, DATE 10/11/23 Violation Codes: 2-102.13 Inspector Comments: OBSERVED AN EXPIRED FOOD ALLERGEN TRAINING CERTFICATE; INSTRUCTED TO OBTAIN A VALID ALLERGEN CERTIFICATE. PRIORITY FOUNDATION CITATION ISSUED #7-42-090.
  3. Canvass

    4 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO VALID CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE AS REQUIRED; INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION CITATION 7-38-012 ISSUED
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ICE BUILD UP INSIDE OF THE SMALL CHEST FREEZER. MUST DEFROST AND CLEAN. ALSO CLEAN THE INTERIOR OF THE 2-DOOR COOLER TO REMOVE SPILL AND DEBRIS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE FAUCET NECK AT THE 3 COMP SINK WITH A LEAK. MUST REPAIR AND MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION #58 ALLERGEN TRAINING STILL NOT CORRECTED FROM REPORT #2583189, DATE 10/11/23 Violation Codes: 2-102.13 Inspector Comments: OBSERVED AN EXPIRED FOOD ALLERGEN TRAINING CERTFICATE; INSTRUCTED TO OBTAIN A VALID ALLERGEN CERTIFICATE. PRIORITY FOUNDATION CITATION ISSUED #7-42-090.
  4. Canvass

    3 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO VALID CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE AS REQUIRED; INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION CITATION 7-38-012 ISSUED.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • THE NEWLY INSTALLED EXPRESSO COFFEE MACHINE IS NOT DRAINING INTO A PROPER FLOOR DRAIN; INSTRUCTED TO CORRECT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED AN EXPIRED FOOD ALLERGEN TRAINING CERTFICATE; INSTRUCTED TO OBTAIN A VALID ALLERGEN CERTIFICATE.
  5. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN THE EXTERIOR SURFACE OF THE GRILL AND REFRIGERATION UNITS (DOORS). ALSO CLEAN THE CAN OPENER BLADE AT COUNTER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN FLOOR UNDER AROUND AND BEHIND KITCHEN EQUIPMENT. CLEAN WALL AROUND AND BEHIND COOKING EQUIPMENT.
  6. Short Form Complaint

    0 infractions

  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE IN A VERIFIABLE MANNER EMPLOYEE RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK. INSTRUCTED MANAGER TO PROVIDE.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY AND DISCLOSURE ON MENU. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-39-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER AVAILABLE. INSTRUCTED MANAGER TO PROVIDE FOR INTERNAL TEMPERATURES. PRIORITY FOUNDATION 7-38-005
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED FAUCET OF 3-COMPARTMENT SINK NOT REACHING ALL THREE COMPARTMENTS. INSTRUCTED MANAGER TO INSTALL LONGER FAUCET REACHING ALL THREE COMPARTMENTS TO PROPERLY WASH, RINSE, AND SANITIZE FOOD EQUIPMENT AND UTENSILS. PRIORITY FOUNDATION 7-38-025
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHEMICAL TEST KIT AVAILABLE. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER CONCENTRATION IN SANITIZING SOLUTIONS. PRIORITY FOUNDATION 7-38-005
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.
  9. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO POLICY IN PLACE FOR EMPLOYEE HEALTH. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURES FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT HANDWASH SINKS IN PREP AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(c).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN FLOOR AT GRILL AND BEHIND FRONT SERVICE COUNTER. CLEAN FLOOR UNDER AND AROUND EQUIPMENT IN OFF-SITE FOOD STORAGE AREA WITHIN PARKING GARAGE OF BUILDING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REMOVE CLUTTER AND UNNECESSARY ITEMS IN OFF-SITE FOOD STORAGE AREA OF BUILDINGS GARAGE. MUST ORGANIZE AND MAINTAIN AREA AT ALL TIMES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE PROOF OF FOOD HANDLER TRAINING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE PROOF OF ALLERGEN TRAINING.
  10. Canvass

    6 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • BOTTOM OF PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 47.8F INSTRUCTED MANAGER TO REPAIR. PREP COOLER MUST MAINTAIN 40F OR BELOW. PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED COOKED RICE 51.8F AND COOKED PASTA 48F STORED IN PREP COOLER AT IMPROPER TEMPERATURE. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 5LBS AND $10. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY, AND SERVICE. CRITICAL VIOLATION 7-38-005A
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • INVERT ALL CARRYOUT CONTAINERS TO PROTECT FROM DUST, DIRT, CONTAMINATION.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF GRILL, FRYERS, COOLERS, FREEZERS, PREP TABLES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET ON 3-COMPARTMENT SINK. INSTALL BACK FLOW DEVICE ON UTILITY SINK. PROVIDE ADEQUATE STOPPERS FOR 3-COMPARMENT SINK.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
  11. Canvass

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED THE PREP COOLER AT 55 DEGREES F. MUST REPAIR AND MAINTAIN AT 40 DEGREES F AND BELOW. CRITICAL CITATION ISSUED 7-38-005A
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • POTENTIALLY HAZARDOUS FOODS NOTED AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 13LBS OF LEAFY GREENS,SLICED TOMATOES,CHEESE,AND COOKED BEANS AT 50-60 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE POSTED. ALSO, NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST PROVIDE. (CHICKEN,ETC)SERIOUS CITATION ISSUED 7-38-012
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE PEELING PAINT ON SHELVING RACKS IN THE REACH IN COOLERS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN COOKING EQUIPMENT AND THE VENTILATION HOOD.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST INSTALL BASEBOARDS WHERE NEEDED UNDER THE MAIN THREE COMPARTMENT SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR SLOW DRAIN AT THE 2ND HAND SINK IN THE PREP AREA. MUST INSTALL OR PROVIDE ACCESS TO A MOP SINK ON SITE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • PROPERLY STORE WASH RAGS IN THE SANITIZING SOLUTION.

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