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TWILIGHT KITCHEN

7135 N CLARK ST, CHICAGO, IL 60626 · Restaurant (Catering)

Inspection summary

TWILIGHT KITCHEN has been inspected 9 times by Chicago Department of Public Health since November 5, 2021. The most recent inspection, on November 12, 2025, found no infractions.

6 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food source, labelling and allergens and Protecting food from contamination.

The last 5 inspections in a row found no infractions. 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.

  • 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 4 times across 2 separate inspections, most recently on November 9, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 on November 9, 2022. 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 9, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 November 9, 2022. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 November 15, 2021. For example: THERMOMETERS PROVIDED & ACCURATE

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.

9 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Canvass

    0 infractions

  4. Non-Inspection

    0 infractions

  5. Canvass

    0 infractions

  6. Canvass

    9 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • SOAP/PAPER TOWELS ARE PROVIDED AT THE PREPARATION SINK. REMOVE SOAP/PAPER TOWELS AND ONLY USE THE SINK FOR FOOD PREPARATION.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS IS NOT PROVIDED AT ALL WITH HANDWASHING SINKS USED BY FOOD EMPLOYEES. PROVIDE A VISIBLE HANDWASHING SIGN AT EACH HAND SINK. PROVIDED SIGNAGE TO THE MANAGER ON SITE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • DRY STORAGE FOOD CONTAINERS DOES NOT HAVE A LABEL ON STORAGE PREPARATION COUNTER. FACILITY MUST PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • PREPACKAGED FOODS IN THE WALK-IN COOLER ARE NOT PROPERLY LABELED. LABEL WITH: 1) COMMON NAME OF FOOD, 2) INGREDIENTS, 3) NET QUANTITIES, 4) NAME AND ADDRESS OF PACKAGER, 5) FOOD ALLERGENS, 6) NUTRITION LABELING, 7) SALMONID FISH ADDITIVES USED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • SINGLE-USE PLASTIC CUPS WITHOUT A HANDLE ARE USED AS A SCOOP IN DRY STORAGE FOOD CONTAINERS NEAR THE DISH AREA AND NEAR THE SEASONING AREA. THE FACILITY MUST PROVIDE A SCOOP WITH A HANDLE.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREPARATION TABLE NEAR CUTTING BOARD. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • UTENSILS ON PREPARATION AREA HAVE FOOD CONTACT SURFACE FACING UPWARD. UTENSILS MUST BE INVERTED.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • A CONTAINER OF MISCELLANEOUS DISHWARE/ UTENSILS IS STORED ON THE FLOOR NEAR THE DISH AREA. ITEMS MUST BE PLACED 6 INCHES ABOVE THE FLOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • SOIL/DEBRIS WAS FOUND ON THE FLOOR IN THE MOP STORAGE CLOSET AND IN A CLOSET THAT HAS A BI-FOLD DOOR. THE FACILITY MUST CLEAN FLOORS AND MAINTAIN THEM.
  7. License Re-Inspection

    2 infractions

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • FOUND NO SELF CLOSING DEVICE AT RESTROOM DOOR. MUST PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND NO ALLERGEN TRAINING CERTIFICATE AT PREMISES. MUST PROVIDE.
  8. License

    5 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO VOMIT AND DIARRHEAL CLEANUP PROCEDURE. 7-38-005. MUST PROVIDE.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HAND SINK EASILY AVAILABLE FOR 3 COMPARTMENT SINK AREAS. PRIORITY VIOLATION. NO CITATION ISSUED.7-38-030C. MUST PROVIDE.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • FOUND NO STEM THERMOMETER AT PREMISES.7-38-005.PRIORITY FOUNDATION . NO CITATION ISSUED.MUST PROVIDE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • FOUND NO SELF CLOSING DEVICE AT RESTROOM DOOR. MUST PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND NO ALLERGEN TRAINING CERTIFICATE AT PREMISES. MUST PROVIDE.
  9. License

    0 infractions

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