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THE STOCKYARD COFFEEHOUSE, LLC

558 W 37th ST, CHICAGO, IL 60609 · Restaurant

Inspection summary

THE STOCKYARD COFFEEHOUSE, LLC has been inspected 12 times by Chicago Department of Public Health since December 10, 2018. The most recent inspection, on February 25, 2026, recorded 3 infractions.

3 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food temperature control.

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 9 times across 8 separate inspections, most recently on February 25, 2026. 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 4 times across 3 separate inspections, most recently on March 31, 2025. 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 2 times across 2 separate inspections, most recently on March 31, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 March 31, 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 February 25, 2026. 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.

12 inspections

  1. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Obstructed hand wash sink. Found, utensils placed in prep area hand wash sink, instructed to keep hand wash sink free from any utensils for proper hand washing, Priority foundation violation 7-38-030(c).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • Additional hand wash sink is needed in the rear prep area, or remove swinging door that separates the 2 small prep areas.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • Live pottery plants places above prep area, instructed to remove.
  2. Canvass Re-Inspection

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.13 OBSERVED SOAP DISPENSER PROVIDED AT 3-COMPARTMENT SINK. INSTRUCTED TO REMOVE SOAP DISPENSER AND MAINTAIN HANDWASHING AIDS AND DEVICES SUCH AS PAPER TOWELS OR HAND SOAP DISPENSERS AT SINKS DESIGNATED FOR HANDWASHING ONLY.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) OBSERVED NO INTERNAL AMBIENT AIR THERMOMETERS PROVIDED AT THE FRONT AND REAR PREP AREA 1-DOOR PREP COOLERS. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY VIEWABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS' FOOD ITEMS AND MAINTAIN THEM AT ALL TIMES.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 OBSERVED BULK DRY FOOD STORAGE CONTAINERS ABOVE THE REAR PREP AREA HANDWASHING SINK NOT LABELED WITH THE COMMON NAME OF THE FOOD ITEM STORED. INSTRUCTED TO LABEL ALL BULK DRY FOOD CONTAINERS WITH THE COMMON NAME OF THE FOOD ITEM STORED AND MAINTAINED.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • 3-304.12 OBSERVED IN-USE UTENSILS (COFFEE STIRRING SPOONS) STORED IN STILL, ROOM-TEMPERATURE WATER IN THE FRONT COFFEE PREP AREA. INSTRUCTE TO REMOVE UTENSILS FROM WATER AND MAINTAIN UTENSILS ON A CLEAN, SANITIZED SURFACE BETWEEN USES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11 OBSERVED GASKETS AT THE 1-DOOR UPRIGHT COOLER IN THE REAR PREP AREA TO BE IN POOR REPAIR, TORN AND MISSING IN SOME AREAS. INSTRUCTED TO REPAIR OR REPLACE THE GASKETS AT THE 1-DOOR UPRIGHT COOLER AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 OBSERVED INTERIOR NONFOOD-CONTACT SURFACES OF THE 1-DOOR FREEZER IN THE FRONT PREP AREA TO BE SOILED WITH DRIED FOOD DEBRIS AND OTHER SOIL. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF FREEZERS AND OTHER COLD-HOLDING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF FOOD DEBRIS AND OTHER SOILS AND MAINTAIN.
  3. Canvass

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED SOAP DISPENSER PROVIDED AT 3-COMPARTMENT SINK. INSTRUCTED TO REMOVE SOAP DISPENSER AND MAINTAIN HANDWASHING AIDS AND DEVICES SUCH AS PAPER TOWELS OR HAND SOAP DISPENSERS AT SINKS DESIGNATED FOR HANDWASHING ONLY.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO INTERNAL AMBIENT AIR THERMOMETERS PROVIDED AT THE FRONT AND REAR PREP AREA 1-DOOR PREP COOLERS. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY VIEWABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS' FOOD ITEMS AND MAINTAIN THEM AT ALL TIMES.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK DRY FOOD STORAGE CONTAINERS ABOVE THE REAR PREP AREA HANDWASHING SINK NOT LABELED WITH THE COMMON NAME OF THE FOOD ITEM STORED. INSTRUCTED TO LABEL ALL BULK DRY FOOD CONTAINERS WITH THE COMMON NAME OF THE FOOD ITEM STORED AND MAINTAINED.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED IN-USE UTENSILS (COFFEE STIRRING SPOONS) STORED IN STILL, ROOM-TEMPERATURE WATER IN THE FRONT COFFEE PREP AREA. INSTRUCTE TO REMOVE UTENSILS FROM WATER AND MAINTAIN UTENSILS ON A CLEAN, SANITIZED SURFACE BETWEEN USES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED GASKETS AT THE 1-DOOR UPRIGHT COOLER IN THE REAR PREP AREA TO BE IN POOR REPAIR, TORN AND MISSING IN SOME AREAS. INSTRUCTED TO REPAIR OR REPLACE THE GASKETS AT THE 1-DOOR UPRIGHT COOLER AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED INTERIOR NONFOOD-CONTACT SURFACES OF THE 1-DOOR FREEZER IN THE FRONT PREP AREA TO BE SOILED WITH DRIED FOOD DEBRIS AND OTHER SOIL. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF FREEZERS AND OTHER COLD-HOLDING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF FOOD DEBRIS ANDO THER SOILS AND MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED PREVIOUS CORE VIOLATION NOT CORRECTED FROM CANVASS INSPECTION ON 3/1/2024 (INSPECTION NO. 2590302): #51 5-205.15 OBSERVED DRAINPIPE LEAKING UNDER THE FIRST COMPARTMENT OF THE THREE-COMPARTMENT SINK. INSTRUCTED TO REPAIR LEAKING DRAINPIPE AND MAINTAIN. INSTRUCTED TO CORRECT AND MAINTAIN ALL PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION VIOLATION. 7-42-090 CITATION ISSUED
  4. Canvass

    5 infractions

    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD DEBRIS AND SPLASH IN THE BOTTOM INTERIOR OF THE PREP COOLER IN THE KITCHEN WHERE THE FOOD IS STORED. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED DRAINPIPE LEAKING UNDER THE FIRST COMPARTMENT OF THE THREE-COMPARTMENT SINK. INSTRUCTED TO REPAIR LEAKING DRAINPIPE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MOP IN A POSITION THAT DOES NOT ALLOW IT TO DRY PROPERLY AND PREVENT PEST HARBORAGE. MUST STORE MOP AFTER USE IN A MOUNTED POSITION THAT ALLOWS FOR AIR-DRYING WITHOUT SOILING AND PEST HARBORAGING.
  5. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HEAVY DUST BUILD UP ON WALLS IN REAR PREP AREA. INSTRUCTED TO CLEAN WALLS AND MAINTAIN.
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING PROVISION AT FRONT PREP HANDSINK AT START OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO PROVIDE HANDWASHING PROVISION AT ALL TIMES AND MAINTAIN.PIC PROVIDED HANDSOAP AT CONCLUSION OF INSPECTION. PRIORITY FOUNDATION 7-38-030(C)CITATION ISSUED.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED OUTSIDE DUMPSTER TO BE UNABLE TO CLOSE TIGHT FITTING DUE TO TRASH OVERFLOWING. INSTRUCTED PERSON IN CHARGE TO CORRECT AND ENSURE LID IS ABLE TO BE TIGHT FITTING AT ALL TIMES FOR THE PREVENTION OF PEST HARBORAGE. PRIORITY FOUNDATION 7-38-020(A) CITATION ISSUED.
  8. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE A HAND WASHING SIGN AT REAR HAND SINK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DUST BUILD UP FROM WALL VENT IN FRONT PREP AREA.
  9. Canvass

    0 infractions

  10. Canvass Re-Inspection

    0 infractions

  11. Canvass

    2 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEAN UP KIT OR SUPPLIES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN. PROCEDURE IS ON SITE AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • CONTINUED NON COMPLIANCE FOR VIOLATION 58 Observed no allergen training certification on site. Must provide proof of allergen training.A CORE VIOLATION NOT CORRECTED BY THE SPECIFIED DATE ON THE INSPECTION REPORT IS CLASSIFIED AS A PRIORITY FOUNDATION VIOLATION 7-42-090
  12. License

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • No employee health policy on site. Must provide. Priority foundation 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • Observed no vomit and diarrhea clean up policy on site. Must provide written procedure for cleaning up vomit or diarrhea. Priority foundation 7-38-005.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • Observed no allergen training certification on site. Must provide proof of allergen training.

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