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UNCOOKED LLC

210 N CARPENTER ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

UNCOOKED LLC has been inspected 7 times by Chicago Department of Public Health since January 13, 2020. The most recent inspection, on October 21, 2025, found no infractions.

3 of 7 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: Food source, labelling and allergens, Handwashing and staff hygiene and Food temperature control.

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 2 separate inspections, most recently on January 17, 2023. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 April 25, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 on April 25, 2022. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 October 12, 2021. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 October 12, 2021. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

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.

7 inspections

  1. Canvass

    0 infractions

  2. Complaint

    1 infraction

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND BULK FOOD STORAGE CONTAINERS (SUGAR, SALT, ETC.) WITHOUT LABELS. MUST LABEL ALL BULK FOOD STORAGE CONTAINERS WITH COMMON NAME OF FOOD AND MAINTAIN.
  3. Complaint Re-Inspection

    0 infractions

  4. Complaint

    5 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED EMPLOYEE HANDLING CASH THEN IMMEDIATELY WENT TO PREPARE FOOD WITHOUT WASHING HANDS. MUST WASH HANDS BEFORE PREPARING FOOD. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS AT HAND WASHING SINK AT FRONT PREP AREA. MUST PROVIDE PAPER TOWELS AT HAND WASHING SINK AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED. CERTIFIED MANAGER PROVIDED PAPER TOWELS AT HAND SINK AFTER I MENTIONED THERE WERE NO PAPER TOWELS.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED MILK AT IMPROPER COLD HOLDING TEMPERATURE AT 49.4F. TCS ITEMS MUST BE STORED AT 41.0F OR BELOW INSIDE OF A COLD HOLDING UNIT. 23 CONTAINERS OF MILK HAVE BEEN DISCARDED AND DENATURED. WEIGHING APPROXIMATELY 40 LBS AT A COST OF $200.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF 2-DOOR PREP COOLER AT 52.3F. PROPER AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41.0F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. PREP COOLER FIXED ON SITE BY MANAGER. AMBIENT TEMPERATURE READING AT 39.6F.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM 10/12/2021, REPORT #2534581. #37-OBSERVED COLD-HOLD PACKAGED FOOD ITEMS (SALADS, NOODLE DISHES, DESSERTS AND BOTTLED BREWS AND JUICES) STORED IN GRAB & GO DISPLAY COOLER NOT PROPERLY LABELED. BOTTLED BEVERAGES WERE NOTED MISSING THE BUSINESS ADDRESS AND THE PACKAGED FOOD ITEMS WERE MISING NET WEIGHT AND THE BUSINESS ADDRESSE. INSTRUCTED PERSON IN CHARGE TO PROPERLY LABEL ALL PACKAGED FOOD ITEMS TO INCLUDE: IDENTITY, NET WEIGHT, INGREDIENTS, BUSINESS NAME AND ADDRESS WHERE MADE AND PACKAGED. #57- INSTRUCTED THE PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.
  5. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED ONE SIGNED EMPLOYEE HEALTH POLICY ON SITE; NO COPIES FOR THREE OTHER ON SITE FOOD EMPLOYEES. INSTRUCTED PROVIDE AND MAINTAIN EMPLOYEE HEALTH POLICY WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED COLD-HOLD PACKAGED FOOD ITEMS (SALADS, NOODLE DISHES, DESSERTS AND BOTTLED BREWS AND JUICES) STORED IN GRAB & GO DISPLAY COOLER NOT PROPERLY LABELED. BOTTLED BEVERAGES WERE NOTED MISSING THE BUSINESS ADDRESS AND THE PACKAGED FOOD ITEMS WERE MISING NET WEIGHT AND THE BUSINESS ADDRESSE. INSTRUCTED PERSON IN CHARGE TO PROPERLY LABEL ALL PACKAGED FOOD ITEMS TO INCLUDE: IDENTITY, NET WEIGHT, INGREDIENTS, BUSINESS NAME AND ADDRESS WHERE MADE AND PACKAGED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • NOTED NO LABELS FOR BULK STORAGE CONTAINERS (CASHEWS AND SUGAR). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS BEING STORED IMPROPERLY FOR THE USE OF A HAND DRYING PROVISION AT THE FRONT PREP HANDSINK; NOT OBSERVED IN USE DURING INSPECTION. ACCORDING TO FOOD CODE RULES, CLOTHS MUST BE USED FOR WIPING OF FOOD SPILLS THAT OCCUR AS FOOD IS BEING PREPPED AND SERVED. INSTRUCTED WIPING CLOTHS MUST BE MAINTAINED AND USED FOR NO OTHER PURPOSE SUCH AS HAND DRYING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED CLEANING SUPPLIES AND OTHER ITEMS STORED DIRECTLY ON THE FLOOR UNDER THE 3-COMPARTMENT SINK AND AREAS THROUGHOUT THE PREP AREA. INSTRUCTED TO PROPERLY STORE ANY AND ALL ITEMS BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • NOTED PREVIOUS CORE VIOLATION #57 NOT CORRECTED FROM REPORT #2374005 CONDUCTED ON 6/19/2020: 2-102.13 INSTRUCTED THE PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING. PRIORITY FOUNDATION VIOLATION #7-42-090.
  6. License

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • ESTABLISHMENT HAS NOT HIRED EMPLOYEES AT THIS TIME. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION (EMPLOYEE HEALTH POLICY) OF EMPLOYEES RESPONSIBLITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • A VOMIT AND DIARRHEA CLEAN UP PROCEDURE WAS ON PREMISES BUT NO SUPPLIES OR KIT. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A KIT OR NECESSARY SUPPLIES (FACE MASK, GLOVES, DISPOSABLE MOP, DISINFECTANT THAT WILL KILL NOROVIRUS) TO USE IN THE EVENT OF A VOMIT OR DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THE PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.
  7. License

    0 infractions

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