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The Dark Horse Tap and Grill

3443 N SHEFFIELD AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

The Dark Horse Tap and Grill has been inspected 12 times by Chicago Department of Public Health since August 24, 2012. The most recent inspection, on December 16, 2021, found no infractions.

3 of 12 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, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 3 times across 2 separate inspections, most recently on January 24, 2020. 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 3 times across 3 separate inspections, most recently on January 3, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times across 3 separate inspections, most recently on September 25, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 August 27, 2014. 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 24 times across 7 separate inspections, most recently on January 3, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE BUILD UP INSIDE FRYER (RIGHT SIDE FRYER). MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED PEELING PAINT FROM CEILING ABOVE DISHMACHINE DRAINBOARD. MUST REMOVE SAID PEELING PAINT.
  3. Canvass

    0 infractions

  4. Canvass

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-012(A). NO CITATION ISSUED TODAY
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NOTED A BLACK SUBSTANCE AT THE INSIDE INNER LINING OF ICE MACHINE AND ALSO A SLIMY BLACK AND PINKISH SUBSTANCE AT THE UPPER COMPARTMENT OF THE ICE MACHINE DRIPPING ONTO THE ICE. INSTRUCTED TO DETAIL CLEAN AND SANITIZE EQUIPMENT. PRIORITY FOUNDATION #7-38-005
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED TORN RUBBER GASKET INSIDE THE PREP SERVICE COOLER. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED DIRTY AND RUSTY SHELVES INSIDE THE WALK IN COOLER. INSTRUCTED TO CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED HOT RUNNING WATER AT 3 COMPARTMENT SINK LESS THAN 110 F.TEMPERATURE OF HOT RUNNING WATER AT TIME OF INSPECTION WAS 94.5 F. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT ALL SINK. PRIORITY FOUNDATION VIOLATION #7-38-025.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED LEAKING FAUCETS AT THE KITCHEN HAND WASH SINK AND 3 COMPARTMENT SINK . INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED HEAVY CLUTTER AT THE REAR CORNER OF BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED HEAVY GREASE AND DIRT ON FLOOR UNDERNEATH THE COOKING EQUIPMENT AT THE PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.MUST ALSO CLEAN STAINED CEILING TILES ABOVE THE DISH WASHING MACHINE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED EMPLOYEE BELONGINGS ON SHELVES AT THE DRY STORAGE AREA WITH FOOD ITEMS AT THE BASEMENT FOOD/DRY STORAGE AREA. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.
  5. Canvass

    1 infraction

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A LIGHT SHIELD OR SHATTER PROOF BULB IN THE UPRIGHT COOLER IN THE KITCHEN.
  6. Canvass

    0 infractions

  7. Canvass

    6 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST NOT STORE CLEAN UTENSILS HANGING OVER THE TOP OF THE MOP SINK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE CARDBOARD OR TINFOIL AS A LINER FOR SHELVING THROUGHOUT THE KITCHEN. WOODEN KITCHEN DOOR IN POOR REPAIR ON BOTTOM. BROKEN MISSING WOOD. MUST REPLACE OR PROPERLY REPAIR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER DAMAGED AND MISSING CEILING TILES IN THE WOMANS WASHROOM AND IN THE KITCHEN. MUST REPLACE. CEILING VENT IN THE KITCHEN ABOVE THE HAND SINK DIRTY AND STAINING AROUND TILE. MUST CLEAN VENT AND TILE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LEAK AT THE NOZZLE ON THE THREE COMPARTMENT SINK AND LEAK UNDER SAME SINK INTO BUCKET. MUST REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ALL CARDBOARD AND PLASTIC ON THE GROUND OF THE OUTDOOR STORAGE CORRAL MUST BE REMOVED AND ALL OTHER STORED ITEMS MUST BE ELEVATED AND ORGANIZED TO PREVENT RODENT HARBORING.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ALL COOKS LINE WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
  8. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPLACE THE TORN GASKETS AROUND THE BOTTOM DOORS OF THE COLD-HOLDING REFRIGERATION UNIT IN THE KITCHEN AND MAINTAIN.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND PLASTIC TWINE USED TO HOLD UP THE CONDENSER INSIDE OF THE COLD-HOLDING UNIT. INSTRUCTED TO HAVE UNIT PROPERLY REPAIRED OR USE A MATERIAL THAT IS NON ABSORBENT AND THAT WILL NOT TEAR OR END UP AS A PHYSICAL CONTAMINATION TO FOOD ITEMS STORED INSIDE OF THE REFRIGERATION UNIT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE 3 DRAIN PLUGS FOR THE 3-COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETER FOR PREP REFRIGERATOR (1-DOOR REACH-IN) NEXT TO THE COOKING EQUIPMENT.
  9. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL BULK FOOD STORAGE CONTAINERS IN BASEMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED CRACKED FLOOR TILES IN FOOD PREPARATION AREA IN FRONT OF COOKING EQUIPMENT. MUST REPAIR/REPLACE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WATER DAMAGED CEILING TILES IN FOOD PREPARATION AREA ABOVE OVEN. MUST REPAIR/REPLACE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • BROKEN LIGHT SHIELD COVER IN FOOD PREPARATION AREA ABOVE OVEN. MUST REPLACE/MAINTAIN.
  10. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • All clean multiuse kitchen equipments and utensils must be stored with handles up.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE RUST FROM SHELVINGS IN COOLERS. Cutting boards with deep, dark grooves must be sanded/bleached or replaced.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • BASEMENT WALL BEHIND THE DRY STORAGE AREA MUST BE SMOOTH,EASILY CLEANABLE SURFACES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CLEAN AND SANITIZE INTERIOR OF LIGHT SHIELDS IN THE KITCHEN AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • STAND UP 1 DOOR OVEN IN KITCHEN MUST UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS.
  11. Consultation

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED THE COLD PLATE AND DRAIN LINES IN CONTACT WITH ICE IN THE ICE BIN THAT IS USED FOR CUSTOMER DRINKS. MANAGEMENT INSTRUCTED TO SEPARATE THE COLD PLATE FROM CONSUMABLE ICE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE FAN COVERS IN THE WALK-IN COOLER AND MICROWAVE IN THE PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED PEELING PAINT ON THE WALLS OF THE PREP AREA ABOVE THE REFRIGERATOR AND THE DISHMACHINE. MUST SCRAPE AND REPAINT THE WALLS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO DRAIN LINES PROVIDED FOR THE SODA GUNS BEHIND THE BAR. MUST INSTALL.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A METAL STEM THERMOMETER TO TAKE FOOD TEMPERATURES.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES.
  12. Canvass

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED THE COLD PLATE AND DRAIN LINES IN CONTACT WITH ICE IN THE ICE BIN THAT IS USED FOR CUSTOMER DRINKS. MANAGEMENT INSTRUCTED TO SEPARATE THE COLD PLATE FROM CONSUMABLE ICE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE FAN COVERS IN THE WALK-IN COOLER AND MICROWAVE IN THE PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED PEELING PAINT ON THE WALLS OF THE PREP AREA ABOVE THE REFRIGERATOR AND THE DISHMACHINE. MUST SCRAPE AND REPAINT THE WALLS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO DRAIN LINES PROVIDED FOR THE SODA GUNS BEHIND THE BAR. MUST INSTALL.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE A METAL STEM THERMOMETER TO TAKE FOOD TEMPERATURES.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • HAIR RESTRAINTS ARE NEEDED FOR ALL FOOD HANDLING EMPLOYEES.
    • 70. NO SMOKING REGULATIONS
      • OBSERVED ASHTRAYS AT EACH OF THE TABLES IN THE OUTDOOR BEER GARDEN AREA WHERE EMPLOYEES SERVE DRINKS TO CUSTOMERS. MANAGEMENT INSTRUCTED TO REMOVE THE ASHTRAYS FROM THE PREMISES AND TO NOT ALLOW PATRONS TO SMOKE IN THIS AREA. CLEAN AIR ORDINANCE 7-32-020.

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