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THE ARTS CLUB OF CHICAGO

201 E ONTARIO ST, CHICAGO, IL 60611 · Restaurant

Inspection summary

THE ARTS CLUB OF CHICAGO has been inspected 19 times by Chicago Department of Public Health since October 20, 2010. The most recent inspection, on June 12, 2025, found no infractions.

4 of 19 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, Food source, labelling and allergens and Protecting food from contamination.

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.

  • 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 4 separate inspections, most recently on September 27, 2022. For example: PERSONAL CLEANLINESS

  • 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 27, 2022. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 2 times across 2 separate inspections, most recently on October 22, 2018. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 once on October 31, 2023. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 September 10, 2013. For example: SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

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.

19 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES BEING USED AS SHELVING IN DRY STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • SEE VIOLATION #60
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DAMAGED WALL TILES BETWEEN UTILITY SINK AND 3-COMP SINK. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • NOTED CONTINUED NON-COMPLIANCE FROM REPORT #2598306 CONDUCTED ON 7/30/24. PREVIOUS CORE VIOLATIONS NOT CORRECTED: (#51) 5-205.15: OBSERVED 3 COMPARTMENT SINK LEAKING FROM MIDDLE AND LAST SINK BASIN, INSTRUCTED TO REPAIR AND MAINTAIN. (#51)5-205.15: OBSERVED 3 COMPARTMENT SINK AT BAR ON 2ND FLOOR IN REAR PREP FAUCET IS SPRAYING FROM SIDES, INSTRUCTED TO REPAIR AND MAINTAIN. MUST CORRECT CORE VIOLATIONS BY THE DATE ON THE REPORT. PRIORITY FOUNDATION VIOLATION #7-42-090. CITATION ISSUED.
  3. Canvass

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED 3 COMPARTMENT SINK LEAKING FROM MIDDLE AND LAST SINK BASIN, INSTRUCTED TO REPAIR AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED 3 COMPARTMENT SINK AT BAR ON 2ND FLOOR IN REAR PREP FAUCET IS SPRAYING FROM SIDES, INSTRUCTED TO REPAIR AND MAINTAIN.
  4. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED PREP TABLE IN PREP AREA SHELVING UNITS RUSTY IN DISREPAIR. INSTRUCTED TO REPAIR AND PROVIDE SMOOTH AND EASILY CLEANABLE SURFACES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED WOOD STORAGE BOXES WITH DRIED FOOD DEBRIS ON EXTERIOR SURFACES. INSTRUCTED TO CLEAN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED FAUCET NECK ON 3 COMPARTMENT SINK LEAKING DURING TIME OF INSPECTION. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
  5. Canvass

    5 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • No certified food service manager on site while handling and serving TCS foods ( chicken, beef....) instructed to obtain. Priority foundation violation 7-38-012.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Bulk food container not labeled ( flour, salt...) instructed to label and maintain.
    • 40. PERSONAL CLEANLINESS
      • Observed food handler with long beard not wearing hair restraint, instructed to wear.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • inadequate lighting in walk-in cooler, instructed to provide.
  6. Canvass

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO PROOF OF ALLERGEN TRAINING ON SITE. MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS.
  7. Canvass

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNAGE AT HAND WASH SINK IN 1ST FLOOR BAR. INSTRUCTED TO INSTALL AND MAINTAIN.
  8. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN PROCEDURE FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY POSTED NOR A DISCLOSURE OR REMINDER LOCATED ON THE MENU. INSTRUCTED TO PROVIDE A DISCLOSURE AND REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED RAW OR UNDERCOOKED AND POST A CONSUMER ADVISORY. PRIORITY FOUNDATION. NO CITATION ISSUED.
  9. Canvass

    4 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO VENTILATION IN BOTH MEN'S AND WOMEN'S EMPLOYEE TOILET ROOMS AND NO HANDS WASHING SIGNS TOO, INSTRUCTED TO PROVIDE
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • BROOMS AND DUSTPANS STORED TOO CLOSE TO CLEAN POTS SHELF, INSTRUCTED TO KEEP AWAY.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER WITH BEARD NOT WEARING A BEARD RESTRAINTS, INSTRUCTED TO WEAR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLERS REQUIREMENTS NOT MET, MUST HAVE ALL STAFF IN KITCHEN OBTAIN FOOD HANDLERS CERTIFICATE.
  10. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A LID FOR THE ICE BIN BEHIND THE BAR WITH ICE THAT IS USED FOR HUMAN CONSUMPTION. BAR WAS NOT IN USE AT TIME OF INSPECTION.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE STOPPERS FOR THE 3-COMPARTMENT SINK BEHIND THE BAR AND MAINTAIN.
  11. Canvass

    0 infractions

  12. Canvass Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE 3 COMPARTMENT SINK PLUMBING UNDER THE MIDDLE COMPARTMENT LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
  13. Canvass

    2 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED INTERIOR OF ICE MACHINE IN THE PREP AREA WITH A RED SUBSTANCE AND THE TUBES WITH MOLD INSIDE OF THEM. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE ICE MACHINE. ICE MACHINE IS TAGGED HELD FOR INSPECTION. SERIOUS VIOLATION 7-38-005(A)
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE 3 COMPARTMENT SINK LEFT FAUCET BASE AND THE PLUMBING UNDER THE MIDDLE COMPARTMENT LEAKING. INSTRUCTED TO REPAIR AND MAINTAIN ALL PLUMBING.
  14. Canvass Re-Inspection

    0 infractions

  15. Canvass

    1 infraction

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • OBSERVED IMPROPER FINAL RINSE TEMPERATURE FOR THE HIGH TEMPERATURE DISHMACHINE. FINAL RINSE TEMPERATURE WAS AT 170F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE MACHINE WITH A FINAL RINSE TEMPERATURE ABOVE 180F. CRITICAL VIOLATION 7-38-030.
  16. Canvass

    0 infractions

  17. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MISSING LABELS ON BUL FOOD CONTAINERS, INSTRUCTED TO PROVIDE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CASES OF SOFT DRINK STORED ON FLOOR, INSTRUCTED TO STORE ALL FOOD ITEMS OFF FLOOR.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP STORED ON ICE CUBES, INSTRUCTED TO STORE OFF CUBES.
  18. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • THE CAULKING ALONG THE SPLASH GUARD OF A 2-COMP. SINK IN KITCHEN HAS EVIDENCE OF MILDEW-MUST REPLACE. RUBBER GASKET OF COOLER AT THE BAR IS RIPPED AT BOTTOM LEFT-MUST REPLACE. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL STOCK/SUPPLIES UNDER THE 3-COMP. BAR SINK MUST BE ELEVATED OFF THE FLOOR. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: SLOW DRAIN AT HANDSINK IN KITCHEN; LEAKY FAUCET (LEFT SIDE) OF 3-COMP. SINK IN DISHROOM: WATER SEEPING OUT AT THE FRONT PANEL OF DISHMACHINE. 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.
  19. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED DUST/FOOD DEBRIS ON SHELVES IN PREP AREA AND SLIGHT LIME BUILD UP INSIDE ICE MACHINE. MUST CLEAN AND MAINTAIN EQUIPMENT.

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