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TOP SHELF SMOKE SHOP 2

3500 W ARMITAGE AVE, CHICAGO, IL 60647 · Restaurant

Inspection summary

TOP SHELF SMOKE SHOP 2 has been inspected 2 times by Chicago Department of Public Health since April 2, 2024. The most recent inspection, on May 19, 2025, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Food source, labelling and allergens.

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 2 times on April 2, 2024. 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 once on May 19, 2025. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 May 19, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 once on May 19, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on May 19, 2025. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

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.

2 inspections

  1. Canvass

    4 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT START TIME OF INSPECTION, WHILE EGGS WERE COOKED. THE DESIGNATED PERSON IN CHARGE, WHO IS PHYSICALLY ON SITE, MUST OBTAIN AND MAINTAIN A VALID CITY OF CHICAGO FOOD SERVICE SANITATION LICENSE. VIOLATION CORRECTED ON SITE; THE CERTIFIED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER, JOSE RIOS, ARRIVED ON SITE APPROX AT END OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED
    • 22. PROPER COLD HOLDING TEMPERATURES
      • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE FOOD DISPLAY COOLER TO BE IMPROPER: CHICKEN SOUP AT 48.8F, STEWED BEEF AT 46.4F, GROUND BEEF AT 47.0F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $250.00 THROUGH THE DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • NOTED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR AND SUGAR). INSTRUCTED PERSON IN CHARGE: ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH THE NAME OF THE CONTENTS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE INTERIOR OF THE REACH IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
  2. License

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES.PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-010.MUST PROVIDE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO VOMIT AND DIARRHEAL CLEANUP PROCEDURE WITH SPILL KIT.PRIORITY FOUNDATION.NO CITATION ISSUED.7-38-005.MUST PROVIDE.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HANDWASHING SIGNAGE FOR HAND SINK.MUST PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND NO BACKFLOW PREVENTION DEVICES AT MOP SINK FAUCET.MUST PROVIDE WHERE THEY CAN BE LOCATED AND SERVICED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND WALLS BY HOT HOLDING UNITS NOT SMOOTH AND EASY TO CLEAN.(BARE WALLS)MUST SEAL/PAINT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND SANITATION MANAGER WITH NO ALLERGEN TRAINING.MUST PROVIDE.

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