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URBAN TURBAN

2660 N HALSTED ST, CHICAGO, IL 60614 · Restaurant

Inspection summary

URBAN TURBAN has been inspected 6 times by Chicago Department of Public Health since January 8, 2026. The most recent inspection, on September 2, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 40 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, 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.

  • 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 6 times across 4 separate inspections, most recently on August 26, 2026. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 3 times across 2 separate inspections, most recently on August 26, 2026. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 3 times across 3 separate inspections, most recently on April 2, 2026. For example: FOOD SEPARATED AND PROTECTED

  • 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 April 2, 2026. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 once on April 2, 2026. For example: PERSONAL CLEANLINESS

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.

6 inspections

  1. Complaint Re-Inspection

    1 infraction

    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • 8-404.13(B:4) Inspector Comments: PREVIOUS CORE VIOLATIONS FROM REPORT #2633464 ON 4-2-26 NOT CORRECTED. #41- STORED CLEAN POTS PANS MUST BE INVERTED.#41- MUST PROVIDE A COVER/LID FOR THE BUCKET OF SOILED LINENS.#49- EXTREMELY DIRTY UTILITY MOP SINK. INSTRUCTED TO CLEAN.#45-: ALL STORED ITEMS THROUGHOUT THE PREMISES IN ALL STORAGE ROOMS AND CLOSETS MUST BE ELEVATED FROM THE FLOORS.-#54-MUST REMOVE ALL NON-FOOD DEBRIS FROM THE GROUNDS SURROUNDING THE OUTSIDE WASTE RECEPTACLES AND MAINTAIN.#55-: NOTED SOILED MOP HEADS IMPROPERLY STORED. MUST STORE INVERTED IN THE UTILITY MOP SINK WHEN NOT IN USE.PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  2. Complaint Re-Inspection

    0 infractions

  3. Short Form Complaint

    4 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NOTED A DISH WASHING MACHINE ON PREMISES WASHING DISHES DURING THE INSPECTION WITHOUT SOAP ATTACHED AND UNABLE TO DETERMINE A FINAL RINSE TEMPERATURE DUE TO AN INOPERABLE FINAL RINSE GAUGE. ALSO MACHINES DRAINAGE IS A RUBBER HOSE THAT IS INSERTED INSIDE THE FLOOR DRAIN. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL PROPERLY SANITIZING WITH EITHER HOT WATER OR CHEMICAL SANITIZER, DISPENSING THE APPROPRIATE CHEMICALS AND PROPERLY PLUMBED TO THE FLOOR DRAIN. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • NOTED APPROXIMATELY 100 LBS ASSORTED PREPARED TCS FOODS HELD AT IMPROPER TEMPERATURES INSIDE THE WALKIN COOLER. CHICKEN AT 49.2F, COOKED BEANS AT 50.1, LAMB AT 49.4F. ALL FOOD DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • WALK-IN COOLER NOTED UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOLER AT 55F WITH FOOD SUCH AS CHICKEN AT 49.2F COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW, C.D.P.H CONTACTED FOR INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS FROM REPORT #2633464 ON 4-2-26 NOT CORRECTED. #41- STORED CLEAN POTS PANS MUST BE INVERTED.#41- MUST PROVIDE A COVER/LID FOR THE BUCKET OF SOILED LINENS.#49- EXTREMELY DIRTY UTILITY MOP SINK. INSTRUCTED TO CLEAN.#45-: ALL STORED ITEMS THROUGHOUT THE PREMISES IN ALL STORAGE ROOMS AND CLOSETS MUST BE ELEVATED FROM THE FLOORS.-#54-MUST REMOVE ALL NON-FOOD DEBRIS FROM THE GROUNDS SURROUNDING THE OUTSIDE WASTE RECEPTACLES AND MAINTAIN.#55-: NOTED SOILED MOP HEADS IMPROPERLY STORED. MUST STORE INVERTED IN THE UTILITY MOP SINK WHEN NOT IN USE.PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
  4. Complaint

    20 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE DOES NOT HAVE A VALID CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES OR SUCH A PERSON ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
    • 15. FOOD SEPARATED AND PROTECTED
      • OBSERVED 8 DOZEN RAW EGGS STORED INSIDE THE WALK-IN COOLER ON THE TOP SHELVING DIRECTLY ABOVE UNCOVERED PREPARED READY TO EAT FOODS COOKED VEGETABLES. REVIEWED PROPER FOOD SAFETY AND STORAGE OF RAW ANIMAL ORIGIN FOODS. EGGS REMOVED, FOOD DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • NOTED APPROXIMATELY 100 LBS ASSORTED PREPARED TCS FOODS SUCH AS COOKED CHICKEN, COOKED POTATOES, SAUCES, RICE ETC. THROUGHOUT THE WALK-IN COOLER WITH NO LABELS. NOT DATE LABELED WITH ANY EXPIRATION DATES ON ANY FOOD. REVIEWED DATE LABELING REQUIREMENTS. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 40. PERSONAL CLEANLINESS
      • FOOD HANDLER NOTED WITHOUT A HAIR OR BEARD RESTRAINT. MUST PROVIDE.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A SANITIZING SOLUTION BETWEEN USE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • MUST USE FOOD SCOOPS WITH HANDLES INSIDE PREPARED FOODS IN THE WALK-IN COOLER. NOT PLATES OR BOWLS FOR SCOOPING FOODS.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST PROVIDE A COVER/LID FOR THE BUCKET OF SOILED LINENS.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • STORED CLEAN POTS PANS MUST BE INVERTED.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS THROUGHOUT THE PREMISES IN ALL STORAGE ROOMS AND CLOSETS MUST BE ELEVATED FROM THE FLOORS.----BOTTOM METAL SHELVING OF THE COOKS LINE METAL PREP TABLE MUST BE ELEVATED FROM THE FLOOR.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • EXTREMELY DIRTY UTILITY MOP SINK. INSTRUCTED TO CLEAN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(B)- EXCESSIVE RUST ON THE METAL RACK SHELVING THROUGHOUT THE WALK-IN COOLER. MUST REMOVE RUST OR REPLACE.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • NOTED NO HOT WATER IN BOTH THE CUSTOMERS MEN'S AND WOMEN'S WASHROOMS. MENS WATER TEMPERATURE AT 61.5F AND WOMENS WASHROOM HOT WATER TEMPERATURE AT 57.7F. INSTRUCTED TO PROVIDE ADEQUATE HOT WATER IN BOTH WASHROOMS WITH A MINIMUM OF 100F. NOTED EMPLOYEE KITCHEN WASHROOM DOES HAVE ADEQUATE HOT WATER. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • EXTREMELY LOW HOT WATER PRESSURE ON THE RIGHT SIDE FAUCET OF THE DISH AREA THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND USE THE ADDITIONAL KITCHEN THREE COMPARTMENT SINK WITH ADEQUATE HOT WATER PRESSURE TO WASH, RINSE AND SANITIZE ALL DISHWARE.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • 5-501.115-- MUST REMOVE ALL UNUSED FURNITURE AND NON-FOOD DEBRIS FROM THE GROUNDS SURROUNDING THE OUTSIDE WASTE RECEPTACLES AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • : 6-501.114--- ALL UNUSED CONSTRUCTION MATERIAL AND UNUSED EQUIPMENT IE: COOLERS, ICE MACHINE MUST BE REMOVED FROM THE PREMISES. ALL OTHER NEEDED ITEMS MUST BE STORED ELEVATED FROM THE FLOORS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MISSING WALL TILES IN THE MENS WASHROOM. INSTRUCTED TO REPLACE.----EXCESSIVE GREASE ON FLOORS UNDER AND AROUND THE DEEP FRYERS AND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED SOILED MOP HEADS IMPROPERLY STORED. MUST STORE INVERTED IN THE UTILITY MOP SINK WHEN NOT IN USE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
  5. License Re-Inspection

    5 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11 : INSTRUCTED TO INSTALL SPLASH GUARDS ON BOTH SIDES OF THE DINING ROOM PREP STATION HAND WASHING SINK.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(B)- EXCESSIVE RUST ON THE METAL RACK SHELVING THROUGHOUT THE WALK-IN COOLER. MUST REMOVE RUST OR REPLACE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 4-301.16-- INSTRUCTED TO INSTALL A ONE COMPARTMENT PREP/SLOP SINK AT THE DINING ROOM PREP AREA.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • 5-501.115-- MUST REMOVE ALL UNUSED FURNITURE AND NON-FOOD DEBRIS FROM THE GROUNDS SURROUNDING THE OUTSIDE WASTE RECEPTACLES AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • : 6-501.114--- ALL UNUSED CONSTRUCTION MATERIAL AND UNUSED EQUIPMENT IE: COOLERS, ICE MACHINE MUST BE REMOVED FROM THE PREMISES. ALL OTHER NEEDED ITEMS MUST BE STORED ELEVATED FROM THE FLOORS.
  6. License

    10 infractions

    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. WALK-IN COOLER NOTED AT 48.7F. INSTRUCTED TO REPAIR TO MAINTAIN A TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • INSTRUCTED TO INSTALL SPLASH GUARDS ON BOTH SIDES OF THE DINING ROOM PREP STATION HAND WASHING SINK.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • EXCESSIVE RUST ON THE METAL RACK SHELVING THROUGHOUT THE WALK-IN COOLER. MUST REMOVE RUST OR REPLACE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED A SLOW TRICKLE OF WATER LEAKING FROM A WALL PIPE IN THE REAR KITCHEN DRY FOOD STORAGE ROOM. INSTRUCTED TO REPAIR LEAK AND REMOVE POOLING WATER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • INSTRUCTED TO INSTALL A ONE COMPARTMENT PREP/SLOP SINK AT THE DINING ROOM PREP AREA.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • MUST REMOVE ALL UNUSED FURNITURE AND NON-FOOD DEBRIS FROM THE GROUNDS SURROUNDING THE OUTSIDE WASTE RECEPTACLES AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL UNUSED CONSTRUCTION MATERIAL AND UNUSED EQUIPMENT IE: COOLERS, ICE MACHINE MUST BE REMOVED FROM THE PREMISES. ALL OTHER NEEDED ITEMS MUST BE STORED ELEVATED FROM THE FLOORS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • HOLES/OPENINGS IN THE WALLS AND CEILING OF THE FOLLOWING AREAS: CEILING AROUND VENTILATION IN THE DRY FOOD STORAGE ROOM. WALL BEHIND THE GREASE TRAP UNDER THE THREE COMPARTMENT SINK. WALL ALONG THE COOKS LINE BEHIND THE GAS STOVES UNDER THE WALL PIPING. INSTRUCTED TO SEAL ALL.---- --OPEN SEAM WITH BUCKLED METAL IN THE WALK-IN COOLER. MUST SEAL TO BE SMOOTH AND CLEANABLE AND UNABLE TO COLLECT FOOD AND LIQUID DEBRIS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST NOT USE CLOTH CARPET AS MATTING THE FOOD PREP AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INADEQUATE AND MISSING LIGHTING IN THE WALK-IN COOLER AND THE REAR UTILITY ROOM AT THE REAR EXIT. MUST PROVIDE ADEQUATE LIGHTING.

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