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THE GROVE

11601 W TOUHY AVE, CHICAGO, IL 60666 · Restaurant

Inspection summary

THE GROVE has been inspected 17 times by Chicago Department of Public Health since June 24, 2010. The most recent inspection, on August 10, 2026, found no infractions.

1 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on August 7, 2026. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 2 separate inspections, most recently on November 15, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 November 15, 2023. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 August 25, 2025. 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 once on November 4, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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.

17 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    2 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED SEVERAL TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 45-51 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 10 POUNDS TURKEY SANDWICHES, 8 POUNDS YOGURT, 7 POUNDS OF YOGURT, 7 POUNDS OF SANDWICH WRAPS, AND 5 POUNDS HUMMUS. PRIORITY VIOALTION 7-38-005 CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED DISPLAY COOLER WITH INADEQUATE AMBIENT AIR TEMPERATURES FLUCTUATING BETWEEN 45-48 F. INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS HAVE AMBIENT AIR TEMPERATURES OF 41 F AND BELOW. COOLER TAGGED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
  3. Canvass

    2 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PLASTIC BOXES OF NUTS SOLD "TO GO" AT REGISTER WITHOUT ALLERGNE AND TRACE BACK INFORMATION. INSTRUCTED TO ADD ALLERGEN INFORMATION AND BUSINESS CONTACT INFORMATION TO ALL ITEMS SOLD "TO GO."
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN GASKET ON INTERIOR OF 2 DOOR COOLER USED TO STORE JUICE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
  4. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ACCUMULATED DIRT ON FLOORS AND ALONG WALLS IN THE PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS AND ALONG WALLS AND MAINTAIN.
  5. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED HAND WASHING SINK IN FOOD PREPARATION AREA NOT ACCESSIBLE FOR EMPLOYEES TO WASH HANDS.OBSERVED HANDWASHING SINK COMPLETELY BLOCKED AND STORING MULTI-USE CONTAINERS AND LIDS INSIDE MENTIONED HAND SINK.INSTRUCTED MANAGER,HANDSINK MUST BE ACCESSIBLE FOR EMPLOYEES TO WASH HANDS AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030,CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND PAPER TOWELS OR HAND DRYING DEVICE AT HAND WASHING SINK IN THE FOOD PREPARATION AREA.INSTRUCTED TO PROVIDE AND MAINTAIN HAND PAPER TOWELS AT HAND WASHING SINK AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030(C).VIOLATION CONSOLIDATED WITH ABOVE CITATION.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN INTERIORS OF COOLERS TO REMOVE SPILLED FRUIT DEBRIS LOCATED IN BASEMENT DRY STORAGE ROOM AND MAINTAIN.
  6. Canvass

    5 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE TIME/TEMPERAURE CONTROLLED FOODS INCLUDING PREPACKAGED SANDWICHES, YOGURT AND FRUIT SMOOTHIES ARE BEING SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED IMPROPER THAWING OF FROZEN FRUIT. THAWING NEEDS TO TAKE PLACE FROM FREEZER TO REFRIGERATOR OR UNDER COLD RUNNING WATER.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD STORED ON FLOOR. ALL FOOD NEEDS TO BE STORED AT LEAST 6 INCHES UP OFF FLOOR AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REMOVE ALL UNECESSARY ITEMS FROM PREMISES TO CREATE MORE SPACE AND REDUCE CLUTTER.
  7. Canvass

    6 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF REACH-IN COOLERS AND FREEZERS IN BASEMENT STORAGE ROOM.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTER DEVICE NOT LOCATED AT MOPSINK IN REAR AREA. INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • INSTRUCTED TO FIX LOOSE AND LEAKY FAUCET NECK AT 3 COMPARTMENT SINK IN PREP/DISHWASHING AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS WITH DEBRIS AND SOME LITTER ALONG THE WALLS, UNDER AND AROUND COOLERS AND CABINETS IN FRONT PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS IN REAR AREA WHERE MOPSINK IS LOCATED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REPLACE MISSING CEILING TILES ABOVE BASEMENT STORAGE ROOM.
  8. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES OR KIT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • INSTRUCTED TO PROPERLY LABEL AND DATE READY TO EAT TCS FOODS HELD OVER 24 HOURS INSIDE COOLERS. MUST IDENTIFY PRODUCT SHELF LIFE OR "CONSUME BY" DATING (7 DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO REFINISH OR REPLACE CUTTING BOARD ON TOP OF PREP COOLER WITH DEEP SEAMS AND STAIN IN FRONT PREP AREA. -
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS AND WALLS WITH DRIED FOOD DEBRIS ACCUMULATION IN FRONT PREP/SERVICE AREA.
  9. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN EXTERIOR SURFACES OF TAYLOR MACHINE INFRONT PREP/SERVICE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE BEHIND TAYLOR MACHINE AND WALLS BEHIND 3 COMPARTMENT SINK INFRONT PREP/SERVICE AREA.
  10. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Observed the middle compartment of the three compartment sink to be slow draining. Instructed facility to repair and maintain. Instructed facility to obtain a mesh/screen strainer for middle compartment (rinse) of three compartment sink where dishes are rinsed and flushed.
  11. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE.---------NOTED RUST BUILD-UP ON PREP SHELF UNDERNEATH CARROT JUICER IN FRONT PREP/SERVICE AREA. MUST REPAINT.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN EXTERIOR SIDES OF DISPLAY COOLER WITH EXCESSIVE DUST BUILD-UP IN FRONT DISPLAY AREA.------MUST CLEAN AND MAINTAIN INTERIOR OF COUNTER CABINETS IN FRONT PREP/SERVICE AREA. MUST DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF REACH-IN COOLER AND REACH-IN FREEZER IN BASEMENT DRY STORAGE ROOM (TERMINAL 1 B CONCOURSE BASEMENT), MUST CLEAN AND MAINTAIN INTERIOR SURFACES OF 3 COMPARTMENT SINK AT SAME AREA (T1 B CONCOURSE BASEMENT).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND MAINTAIN WALLS AND CEILING (BEAMS) WITH DUST ACCUMULATION ABOVE FRONT PREP/SERVICE AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO STORE USABLE ITEMS 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.--------CLEANING EQUIPMENT (MOPS, BROOMS, DUST PANS ETC.) MUST BE STORED OFF THE FLOOR TO PREVENT PEST HARBORAGE. ------MUST CLEAN, REMOVE UNNECESSARY ARTICLES AND UNUSED EQUIPMENT STORED ON TOP OF REACH-IN COOLER/REACH-IN FREEZER (INSIDE DRY STORAGE ROOM TERMINAL 1 B CONCOURSE BASEMENT).
  12. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • STORAGE CABINETS AND PREP COUNTERS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR BEHIND THREE COMPARTMENT SINK AND SOFT SERVE MACHINE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL ALONG SIDE OF SOFT SERVE MACHINE NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND REMOVE DEBRIS DAILY.
  13. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DOOR NOT MAINTAINED AT PRE COOLER. INSTRUCTED TO REPAIR DOOR TO PROPERLY SELF CLOSE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR ICE MACHINE PANEL NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOOR ALONG WALL BASE AND UNDER EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN.
  14. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF PREP COOLER (BANANA/STRAWBERRY) WITH MOLD LIKE BUILDUP.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE COOLERS.
  15. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FRUIT REACH IN COOLER DOOR RUBBER GASKET REMOVED. MUST REATTACH DOOR GASKET.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • 3-COMPARTMENT SINK PIPES DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINK.
  16. Canvass

    2 infractions

    • 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. FLOOR UNDER 3 COMPARTMENT SINK AND HANDSINK UNCLEAN,MUST CLEAN 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. CEILING ALL AROUND PREP AREA WITH DUST ACCUMULATION MUST CLEAN AND MAINTAIN
  17. Canvass

    2 infractions

    • 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. EXTERIOR OF YOGURT MACHINE AND ICE MACHINE NOT CLEAN,MUST CLEAN AND MAINTAIN; DISPLAY COOLER SHELVES UNCLEAN MUST CLEAN AND MAINTAIN
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. DUST ACCUMULATION ON ALL LIGHT FIXTURES MUST CLEAN AND MAINTAIN

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