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THEATER ON THE LAKE/THE LAKEFRONT RESTAURANT

2401 N LAKE SHORE DR, CHICAGO, IL 60614 · Restaurant

Inspection summary

THEATER ON THE LAKE/THE LAKEFRONT RESTAURANT has been inspected 10 times by Chicago Department of Public Health since October 12, 2017. The most recent inspection, on November 17, 2025, recorded 1 infraction.

2 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Food temperature control and Protecting food from contamination.

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.

  • 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 May 3, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 April 30, 2024. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 September 1, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 2 times across 2 separate inspections, most recently on December 23, 2019. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 1, 2022. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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.

10 inspections

  1. Canvass

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED ALLERGEN TRAINING CERTIFICATES MISSING FOR 2 CERTIFIED FOOD MANAGERS. MUST PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.
  2. Canvass Re-Inspection

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12/NOTED DRIED SPICES AT BAR IN CONTAINERS WITH OUT COMMON NAME LABEL. INSTRUCTED TO PROVIDE LABELS WITH COMMON NAME ON BULK ITEMS NOT STORED IN ITS ORIGINAL CONTAINER.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-903.11/NOTED PLATES, PLATTERS, BOWLS, POTS AND SKILLETS STORED THROUGHOUT THE KITCHEN AND PREP AREAS RIGHT SIDE UP. INSTRUCTED TO INVERT TO PREVENT CONTAMINATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114/ NOTED STAIRWAY TO SECOND FLOOR FROM KITCHEN WITH BOXES AND SUPPLIES ON THE FLOOR. ALSO NOTED ITEMS ON THE FLOOR IN BOILER CLOSET. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS AND ELEVATE ALL STORED ITEMS A MINIMUM OF 6 INCHES OFF THE FLOOR TO PREVENT PEST HARBOAGE.
  3. Canvass

    4 infractions

    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • NOTED AMBIENT AIR AT BAR 2 DOOR DRAWER WITH ATTACHED WINE COOLER REFRIGERATION UNIT AT 50.7 F. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • NOTED DRIED SPICES AT BAR IN CONTAINERS WITH OUT COMMON NAME LABEL. INSTRUCTED TO PROVIDE LABELS WITH COMMON NAME ON BULK ITEMS NOT STORED IN ITS ORIGINAL CONTAINER.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • NOTED PLATES, PLATTERS, BOWLS, POTS AND SKILLETS STORED THROUGHOUT THE KITCHEN AND PREP AREAS RIGHT SIDE UP. INSTRUCTED TO INVERT TO PREVENT CONTAMINATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED STAIRWAY TO SECOND FLOOR FROM KITCHEN WITH BOXES AND SUPPLIES ON THE FLOOR. ALSO NOTED ITEMS ON THE FLOOR IN BOILER CLOSET. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS AND ELEVATE ALL STORED ITEMS A MINIMUM OF 6 INCHES OFF THE FLOOR TO PREVENT PEST HARBOAGE.
  4. Non-Inspection

    0 infractions

  5. Canvass

    3 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED WINDOW DOORS AT THE SOUTH END OF PREMISES/PATIO WITH GAPS OF 1/4" TO 1/2" AT BOTTOM AND BETWEEN DOORS. REPAIR ISSUES TO MINIMIZE PEST /INSECT ENTRY
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • A SPLASH GUARD IS NEEDED BETWEEN THE FRYER AND THE HANDWASHING SINK IN THE KITCHEN. THE SURFACE MUST BE SMOOTH, CLEANABLE, AND A NON-ABSORBENT SURFACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • PEELING PAINT ON THE FLOOR IN THE KITCHEN, REPAINT.SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL
  6. Canvass

    2 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • THE OBSERVED REMINDER STATEMENT MUST BE LINKED TO THE ITEMS COOKED TO ORDER OR SERVED SERVED RAW OR UNDERCOOKED. A REMINDER STATEMENT FOR RAW EGG WHILE USED IN PASSION COCKTAILS MUST BE DISCLOSED ON THE COCKTAIL MENU. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING CONDITION UNDER 3 COMPARTMENT SINK AND HANDWASHING SINK BEHIND COOKING LINE. REPAIR AND MAINTAIN LEAKING CONDITIONS.
  7. Canvass Re-Inspection

    0 infractions

  8. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED THE HOT WATER AT THE HAND SINK IN THE MEN'S BATHROOM NOT MEETING THE MINIMUM TEMPERATURE REQUIREMENT (77 DEGREE F). INSTRUCTED THAT THE MINIMUM HOT WATER TEMPERATURE AT THE HAND SINK IS 100 DEGREE F. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION #58 NOT CORRECTED, REPORT DATED 07/13/2019, INSPECTION REPORT #2184588. OBSERVED NO APPROVAL ALLERGEN TRAINING ON SITE. INSTRUCTED ANY PERSON WITH THE CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING AND TO MAINTAIN. PRIORITY FOUNDATION 7-42-090 CITATION ISSUED.
  9. Complaint

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED, HANDLED AND SERVED SUCH AS CHICKEN, BEEF PORK ETC. INSTRUCTED ABOVE THAT CERTIFIFED FOOD MANAGER HAS TO BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • THE PERSON IN CHARGE UNABLE TO PROVIDE A HEALTH A HEALTH EMPLOYEE POLICY/PROCEDURE. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-012. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • THE PERSON IN CHARGE UNABLE TO PROVIDE CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT FOOD ITEMS NOT PROPERLY LABELED INSIDE PREP COOLERS AND WALK-IN COOLER. MUST PROPERLY LABEL ITEMS WITH PRODUCT NAME PREPARED BY DATE AND OR USED BY DATE. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • VISIBLE AND WORKING THERMOMETER NEEDED INSIDE 2-DOOR PREP COOLER IN REAR PF KITCHEN. MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS ON FLOOR UNDERNRATH 3-COMPARTMENT SINK IN FRONT BAR AREA. MUST CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO APPROVAL ALLERGEN TRAINING ON SITE. INSTRUCTED ANY PERSON WITH THE CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING AND TO MAINTAIN. PRIORITY FOUNDATION PA100-0367. NO CITATION ISSUED.
  10. License

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST NOT HANG CLEAN UTENSILS ABOVE THE DIRTY DISH/WASH BASIN OF THE KITCHEN THREE COMPARTMENT SINK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL SPLASH GUARDS BETWEEN THE BAR EXPOSED HAND SINK AND THE ICE BIN. ALSO BETWEEN THE KITCHEN ONE COMPARTMENT PREP SINK AND EXPOSED HAND SINK. EXCESSIVE ICE BUILD UP IN THE TALL REACH-IN FREEZER IN THE STORAGE ROOM BEHIND THE STAGE. MUST REMOVE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE SHATTER PROOF BULBS IN THE HANGING LIGHTS ABOVE THE COOKS LINE PREP TABLE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE VENTILATION IN THE 2ND FLOOR EMPLOYEE WASHROOM AND BRIDAL SUITE WASHROOM.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OUTDOOR BBQ GRILL LOCATED ON THE REAR WALKWAY MUST BE REMOVED FROM THE PREMISES.

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