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TWIN ANCHORS

1655 N SEDGWICK ST, CHICAGO, IL 60614 · Restaurant

Inspection summary

TWIN ANCHORS has been inspected 19 times by Chicago Department of Public Health since October 27, 2010. The most recent inspection, on November 4, 2025, recorded 1 infraction.

6 of 19 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: Protecting food from contamination, Handwashing and staff hygiene and Food source, labelling and allergens.

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.

  • 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 7 times across 3 separate inspections, most recently on January 8, 2021. 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 3 times across 3 separate inspections, most recently on November 10, 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 across 2 separate inspections, most recently on September 12, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 4, 2025. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 19 times across 10 separate inspections, most recently on January 8, 2021. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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.

19 inspections

  1. Canvass

    1 infraction

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO DATA PLATE AFFIXED TO HIGH TEMPERATURE DISH MACHINE. A WAREWASHING machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine’s design and operation specifications including the:(A) Temperatures required for washing, rinsing, and SANITIZING;(B) Pressure required for the fresh water SANITIZING rinse unless the machine is designed to use only a pumped SANITIZING rinse; and(C) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
  2. Non-Inspection

    0 infractions

  3. Canvass

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED NO BACKFLOW PREVENTION DEVICE ON WATERLINE AT COFFEE/TEA STATION. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED CLUTTER AND ITEMS ON THE FLOOR IN BASEMENT BOILER/STORAGE ROOM. INSTRUCTED TO ELEVATE ITEMS A MINIMUM OF 6 INCHES OFF THE FLOOR TO PREVENT PEST HARBORAGE.
  4. Non-Inspection

    0 infractions

  5. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED THE FACILITY IS MISSING THE REQUIRED HANDWASHING SIGNAGE AT THE EXPOSED HANDWASHING SINK IN THE FOOD PREP/DISHWASHING AREA AND AT THE BAR. INSTRUCTED TO PROVIDE SAID HANDWASHING SIGNAGE IN THE LOCATIONS THAT DON'T HAVE THEM POSTED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER ON DUTY WITH AN EXPIRED ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED THE MANAGER TO RETAKE THE ALLERGEN COURSE AND MAINTAIN RECORDS ON-SITE.
  6. Non-Inspection

    0 infractions

  7. Canvass

    2 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED COVERING ON PIPES IN BASEMENT WITH STAINS OR DAMAGED (LAYERS ARE CHIPPING OR PEELING OFF). MUST COMPLETELY ENCASE ALL WASTE WATER PIPES IN BASEMENT AREA. ADVISED ALL SURFACES MUST BE SMOOTH, EASILY CLEANABLE AND NON-POROUS. MUST CORRECT AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED SMALL AMOUNTS OF BLACK, SLIMY MOLD LIKE SUBSTANCES INSIDE LOWER INTERIOR OF ICE MACHINE. MUST DETAIL CLEAN AND SANITIZE. MUST MAINTAIN SAME.
  8. Non-Inspection

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-204.11-OBSERVED NO HAND SINK AT REAR PREP AREA, AT TIME OF INSPECTION. INSTRUCTED MANAGER TO RE INSTALL ADDITIONAL HAND SINK AT REAR PREP AREA. PRIORITY FOUNDATION VIOLATION #7-38-030(C) NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11-OBSERVED NO CONSUMER ADVISORY DISCLOSURE/REMINDER INDICATED ON MENU OF RAW/UNDER COOKED FOODS, FOR CUSTOMER VIEW. INFORMED MANAGER THAT THE DISCLOSURE/REMINDER STATEMENT AND INDICATOR MUST BE IN PLAIN VIEW OF THE CUSTOMER, INDICATED ON MENU OF RAW/UNDER COOKED FOODS. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY SIGNAGE, DISCLOSURE/REMINDER INDICATED. MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION # 7-38-005 CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11-OBSERVED DRY GOODS/SODA/BEVERAGES STORED ON SHELVING RACKS, UNDER DRAINAGE PIPE/LINES, IN BASEMENT REAR DRY STORAGE AREA. INSTRUCTED SITE TO RELOCATE INVENTORY OR ENCASE PIPE TO PREVENT CONTAMINATION. MAINTAIN AT ALL TIMES.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11-OBSERVED SODA COUNTER DRAINAGE TUBE AT MAIN BAR, CONVEYED/DIRECTED TO: 3 COMPARTMENT SINK, DUMP SINK, BASINS, AT TIME OF INSPECTION. INFORMED MANAGER THAT DRAINAGE TUBE MUST BE RE-DIRECTED/CONVEYED TO FLOOR/PLUMBING DRAIN UNDERNEATH SAID EQUIPMENT. INSTRUCTED MANAGER TO RE DIRECTED/CONVEYED DRAINAGE TUBE TO FLOOR PLUMBING DRAIN ON FLOOR UNDERNEATH EQUIPMENT. MAINTAIN AT ALL TIMES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.17-OBSERVED INVENTORY STORED ON RAW WOOD SHELVING UNITS IN BASEMENT DRY STORAGE AREA. INFORMED MANAGER THAT SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO SEAL SURFACE AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. MAINTAIN AT ALL TIMES.
  9. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND SINK AT REAR PREP AREA, AT TIME OF INSPECTION. INSTRUCTED MANAGER TO RE INSTALL ADDITIONAL HAND SINK AT REAR PREP AREA. PRIORITY FOUNDATION VIOLATION #7-38-030(C) NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE/REMINDER INDICATED ON MENU OF RAW/UNDER COOKED FOODS, FOR CUSTOMER VIEW. INFORMED MANAGER THAT THE DISCLOSURE/REMINDER STATEMENT AND INDICATOR MUST BE IN PLAIN VIEW OF THE CUSTOMER, INDICATED ON MENU OF RAW/UNDER COOKED FOODS. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY SIGNAGE, DISCLOSURE/REMINDER INDICATED. MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION # 7-38-005 CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED DRY GOODS/SODA/BEVERAGES STORED ON SHELVING RACKS, UNDER DRAINAGE PIPE/LINES, IN BASEMENT REAR DRY STORAGE AREA. INSTRUCTED SITE TO RELOCATE INVENTORY OR ENCASE PIPE TO PREVENT CONTAMINATION. MAINTAIN AT ALL TIMES.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED SODA COUNTER DRAINAGE TUBE AT MAIN BAR, CONVEYED/DIRECTED TO: 3 COMPARTMENT SINK, DUMP SINK, BASINS, AT TIME OF INSPECTION. INFORMED MANAGER THAT DRAINAGE TUBE MUST BE RE-DIRECTED/CONVEYED TO FLOOR/PLUMBING DRAIN UNDERNEATH SAID EQUIPMENT. INSTRUCTED MANAGER TO RE DIRECTED/CONVEYED DRAINAGE TUBE TO FLOOR PLUMBING DRAIN ON FLOOR UNDERNEATH EQUIPMENT. MAINTAIN AT ALL TIMES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED INVENTORY STORED ON RAW WOOD SHELVING UNITS IN BASEMENT DRY STORAGE AREA. INFORMED MANAGER THAT SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO SEAL SURFACE AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. MAINTAIN AT ALL TIMES.
  10. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REMOVE RUST FROM RACKS IN PREP COOLER ACROSS FROM STOVE, AND IN THE WALK IN COOLER IN REAR. RACKS MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DEBRIS FROM INTERIOR CONTACT SURFACES OF PREP FREEZER ACROSS FROM STOVE. INSTRUCTED TO MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN HOOD FILTERS IN KITCHEN, EXCESSIVE GREASE ACCUMULATION PRESENT.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY FAUCET ON 3-COMP SINK, AND REPAIR LEAKY PIPE UNDERNEATH SAID SINK. INSTRUCTED TO MAINTAIN.
  11. Canvass

    0 infractions

  12. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED LIGHT GRAY COLORED MOLD LIKE SUBSTANCE GROWING ON THE SIDE WALL OF THE ICE MACHINE AND ON THE FRONT OF THE DROP PLATE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED GRAYISH STAINS ON THE WALL ON THE LEFT SIDE OF THE COOK LINE. INSTRUCTED TO CLEAN AND MAINTAIN.
  13. Canvass

    0 infractions

  14. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN IN DETAIL THE INTERIOR DOOR OF THE DEEP FRYER WITH HEAVY GREASE ACCUMULATED, AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR THRU-OUT BASEMENT UNDER THE PALLET ,SHELVINGS ALL CORNERS AND AND MAINTAIN. ALSO CLEAN THE FLOOR UNDER THE ICE MAKER AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • VENT COVER RUSTED INSIDE THE MEN'S WASHROOM. MUST REPLACE AND MAINTAIN. FAN COVER WITH DUST BUILD -UP IN THE SAME AREA. MUST CLEAN,REMOVE DUST AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST CHECK THE VENTILATION INSIDE BOTH WASHROOMS(NOT WORKING).
  15. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTALL A SPLASH GUARD ON THE EXPOSED HAND SINK BEHIND THE BAR. MUST RE CAULK AROUND THE MOP SINK AND 3 COMPARTMENT SINK,(CAULK WORN OUT WITH MOLDY LIKE SUBSTANCE).
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • GRID BAR OF THE CEILING IN THE PREP/DISHWASHING AREA,RUSTED. MUST REMOVE RUST AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • SOLID LIGHT SHIELD BROKEN ABOVE THE PREP AREA. MUST REPLACE.
  16. Canvass

    0 infractions

  17. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL COOKED FOOD ITEMS INSIDE WALK-IN COOLER IN REAR FOOD AREA
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DETAIL CLEAN INTERIOR OF ICE MACHINE LOCATED IN REAR FOOD STORAGE AREA.
  18. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE EXTERIOR OF THE COOKING EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REMOVE THE CARDBOARD FLATS FROM THE FLOOR IN THE KITCHEN AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR THE LEAK UNDER THE 3 COMPARTMENT SINK IN THE PREP AREA.
  19. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. BULK FOODS MUST BE LABELED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. WALL CAULKING AT KITCHEN THREE COMPARTMENT SINK CRACKED AND PEELING. MUST REPLACE/REPAIR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. EMPLOYEE PERSONAL BELONGINGS MUST NOT BE STORED IN FOOD OR FOOD CONTACT AREAS.

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