Skip to content
Loading map…

THE LANZAGA

3734-3736 N BROADWAY, CHICAGO, IL 60613 · Restaurant

Inspection summary

THE LANZAGA has been inspected 4 times by Chicago Department of Public Health since January 31, 2024. The most recent inspection, on July 16, 2025, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. 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 Handwashing and staff hygiene.

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.

  • 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 July 16, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 3 times across 3 separate inspections, most recently on July 16, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 February 20, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 4 separate inspections, most recently on July 16, 2025. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • 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 4 times across 2 separate inspections, most recently on February 20, 2025. For example: IN-USE UTENSILS: PROPERLY STORED

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.

4 inspections

  1. Complaint

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED CAKE SLICES AND PUDDING PREPARED ON-SITE SOLD IN TO-GO CONTAINERS MISSING IDENTIFYING INFORMATION SUCH AS THE NAME OF THE RETAIL FOOD ESTABLISHMENT, THE ADDRESS OF THE ESTABLISHMENT, AND A LIST OF BASIC INGREDIENTS. INSTRUCTED TO PROVIDE ALL OF THE LABELING ELEMENTS FOR TO-GO FOOD ITEMS AND MAINTAIN AT ALL TIMES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED NONFOOD-CONTACT SURFACES OF THE FOLLOWING EQUIPMENT TO BE SOILED: EXTERIOR SIDES AND INTERIOR CAVITY OF DEEP FRYERS AT THE MAIN COOK LINE SOILED WITH GREASE AND DUST DEBRIS, EXTERIOR SURFACES OF THE WALL-MOUNTED VEGETABLE SLICER IN THE REAR KITCHEN AREA SOILED WITH DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOILS AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED 1-COMPARTMENT SINK FAUCET IN THE REAR KITCHEN AREA TO BE LEAKING, BUT FUNCTIONAL. INSTRUCTED TO REPAIR OR REPLACE REAR KITCHEN AREA 1-COMPARTMENT SINK FAUCET TO ELIMINATE LEAK AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.
  2. Canvass

    9 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED THE KITCHEN AND REAR DISHWASHING AREA EXPOSED HAND WASHING SINKS NOT ACCESSIBLE FOR USE. SINKS WITH CARDBOARD BOXES, KNIVES, SPOONS AND OIL BOTTLES INSIDE SINKS. INSTRUCTED ABOVE THAT ALL HAND WASHING SINKS MUST BE ACCESSIBLE FOR HAND WASHING AT ALL TIMES. PERSON IN CHARGE REMOVED ITEMS FROM HAND WASHING SINKS DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED NO SANITIZER DETECTED AT THE FINAL RINSE OF THE LOW TEMPERATURE DISH WASHING MACHINE. INSTRUCTED TO REPAIR AND MAINTAIN THE MACHINE WITH A FINAL RINSE OF 100PPM CHLORINE. MACHINE NOT IN USE AT THIS TIME. MACHINE TAGGED HELD FOR INSPECTION TAG REMOVAL. MUST USE 3-COMPARTMENT FOR WASH RINSE AND SANITIZE MULTI-USE UTENSILS. PRIORITY VIOLATION 7-38-025 NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED PLATES IN FRONT COUNTER PREP AREA AND REAR PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT TO INVERT SERVING PLATES TO PREVENT CONTAMINATION.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED ITEMS STORED ON FLOOR IN REAR DISHWASHING AREA. MUST ELEVATE ITEMS OF THE FLOOR AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTY FOOD STORAGE SHELVING IN REAR FOOD STORAGE AREA. MUST REPAINT OR REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND FOOD DEBRIS ON WALL BEHIND MOP SINK ALSO OBSERVED FLOOR WITH DIRT AND FOOD DEBRIS ON REAR STORAGE ROOMS. MUST CLEAN AND MAINTAIN. OBSERVED DUST BUILD UP ON CEILING VENTILATION VENTS IN THE WASHROOMS. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED GREASE BUILD UP VENTILATION HOOD AND FILETRS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
  3. License Re-Inspection

    3 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • : 6-501.114--- ALL STORED ITEMS IN THE REAR OUTDOOR WALKWAY TO THE GARBAGE ROOM MUST BE REMOVED TO PREVENT RODENT HARBORING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-304.11--- MUST PROVIDE MECHANICAL VENTILATION FOR BOTH WASHROOMS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • : 2-102.13---- MUST PROVIDE ALLERGEN TRAINING/CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER.
  4. License

    10 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMIT/DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE A HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS IN THE DISHWASHING ROOM.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • INTERIOR OF THE ICE MACHINE WITH BLACK AND BROWN SLIMED SUBSTANCE ON THE ICE FOR CONSUMPTION INTERIOR SURFACES. MUST REMOVE, CLEAN AND SANITIZE ALL AFFECTED AREAS.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • CLEAN POTS, PANS AND MIXING BOWLS MUST BE STORED INVERTED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO QUATERNARY CHEMICAL TEST STRIPS FOR THE SANITIZER BEING USED AT THE DISHROOM THREE COMPARTMENT SINK. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL STORED ITEMS IN THE REAR OUTDOOR WALKWAY TO THE GARBAGE ROOM MUST BE REMOVED TO PREVENT RODENT HARBORING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OPEN CREVICE/SEAM IN THE WALL AT FRONT PREP HAND WASHING SINK. MUST SEAL.----LARGE OPEN HOLE IN THE CEILING ABOVE THE HOT WATER TANK. MUST REPLACE/SEAL.----RAW WOOD ON THE FLOOR AT THE FRONT PREP HAND WASHING SINK AND UNDER THE LEGS OF THE DISHROOM THREE COMPARTMENT SINK. MUST PAINT/SEAL TO BE SMOOTH, CLEANABLE AND NON-ABSORBENT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE MECHANICAL VENTILATION FOR BOTH WASHROOMS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE ALLERGEN TRAINING/CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER.

Nearby inspected facilities

Own this business? Add a badge to your website