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WOODLAWN GARDENS

1200 E 93RD ST, CHICAGO, IL 60619 · LOUNGE/BANQUET HALL

Inspection summary

WOODLAWN GARDENS has been inspected 18 times by Chicago Department of Public Health since September 16, 2013. The most recent inspection, on December 24, 2025, found no infractions.

8 of 18 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, Pests and Food temperature control.

The last 4 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 3 times across 3 separate inspections, most recently on December 19, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on November 29, 2023. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 across 2 separate inspections, most recently on September 23, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 15 times across 5 separate inspections, most recently on November 17, 2017. For example: VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 9 times across 6 separate inspections, most recently on July 27, 2021. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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.

18 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Non-Inspection

    0 infractions

  4. Non-Inspection

    0 infractions

  5. Canvass Re-Inspection

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE FOOD KITCHEN AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
  6. Canvass

    3 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER WITH AN UP-TO-DATE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE. INSTRUCTED THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE MUST BE POSTED AT ALL TIMES AND WHEN THE FACILITY IS OPEN AND OPERATING THE MANAGER MUST BE ON SITE WITH THE CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE FOOD KITCHEN AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED PEST CONTROL LOGBOOK WITH A SERVICE REPORT FROM 2021. MUST PROVIDE AND MAINTAIN AN UP-TO-DATE PEST CONTROL LOGBOOK WITH THE IDPH LICENSE AND SERVICE REPORT. PRIORITY FOUNDATION VIOLATION 7-38-020, (C) CITATION ISSUED
  7. Non-Inspection

    0 infractions

  8. Canvass

    3 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED HOT WATER KNOB LOOSE IN MENS TOILET ROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED ITEMS AND MATERIALS IN THE KITCHEN PREP AREA. INSTRUCTED TO DECLUTTER AND REMOVE ANY UNUSED ITEMS AS A MEANS OF PREVENTING POSSIBLE HARBORING OF PEST AND INSECTS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING FOR CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE. INSTRUCTED TO OBTAIN AND PROVIDE ON SITE.
  9. Canvass

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE THAT A VOMIT AND DIARRHEA CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
  10. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN TOILET IN MENS WASHROOM.
  11. Canvass

    0 infractions

  12. Canvass

    0 infractions

  13. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED CARPET MATTS AT THE BAR. INSTRUCTED TO REMOVE CARPET MATS AND PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • OBSERVED THE WOMEN RESTROOMS WITHOUT SELF CLOSING DOORS. INSTRUCTED TO PROVIDE AND MAINTAIN SELF CLOSING DOORS AT ALL RESTROOMS.
  14. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSEREVED DIRT AND DEBRIS IN SIDE RREFRIDGERATOR IN KITCHEN, INSTRUCTED TO CLEAN, SANITIZED MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS THROUGHOUT PREMISES THAT NEED CLEANING, INSTRUCTED TO CLEAN AND MAINTAIN ALONG BASE BOARDS AND CORNERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED DEBRIS INSIDE LIGHT SHEILDS THROUGHOUT PREMISES, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED TWO PIPE LEAKS IN THE BASEMEN IN FRONT OF THE STAIRCASE AND BEHIND THE STAIRCASE, INSTRUCTED TO REPAIR AND MAINTAIN.
  15. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOORS IN THE KITCHEN AREA,ALONG WALL BASE AND CORNERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE CLUTTER FROM THE REAR KITCHEN AREA THROUGHOUT,TO PREVENT RODENT HARBORAGE
  16. Canvass

    0 infractions

  17. Canvass Re-Inspection

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT RUSTY INTERIOR OF COOLER IN KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FINISH CLEANING ALL UNUSED EQUIPMENT THROUGHOUT KITCHEN, ALL SINKS, ALL PREP TABLES AND SHELVES THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FINISH DETAIL CLEANING ALL FLOORS THROUGHOUT IN EVERY ROOM ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. KEEP ALL ARTICLES AND ITEMS IN ALL ROOMS(INCLUDING REAR OUTSIDE SHEDD) STORED 6 INCHES OFF THE FLOOR AND AWAY FROM WALLS SO THAT ALL AREAS ARE ACCESSIBLE FOR CLEANIG, INSPECING AND SERVICING BY PEST CONTROL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL CRACKS IN CORNERS IN WALLS IN ALL WASHROOMS. RE-SEAL OR REPLACE ALL LOOSE WALL COVE(BASEBOARDS) THROUGHOUT. CLEAN DUSTY CEILING VENT IN SMALL BANQUET ROOM. SEAL HOLE IN CORNER ON WEST WALL OF SMALL BANQUET ROOM. CLEAN LIGHT SHIELDS IN WASHROOMS WHERE NEEDED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPLACE BROKEN HOT WATER KNOB ON LEFT WASHBOWL IN LARGE WOMEN'S WASHROOM AND TIGHTEN LEFT HOT WATER KNOB AT WASHBOWL IN MEN'S WASHROOM.3 COMPARTMENT SINK IN LARGE BANQUET HALL NOT DRAINING PROPERLY. WATER BACKS UP IN THE LEFT AND RIGHT COMPARTMENTS OF SINK WHEN RAN INTO THE CENTER CONMPARTMENT(ONLY DISPOSABLE CUPS ARE USED FOR DRINKS WHEN PARTIES ARE HELD). ALSO OBERVED PIPES UNDERNEATH SAME SINK LEAKING IN 3 PLACES ONTO FLOOR AND INTO HOLE IN FLOOR BEHIND UNUSED COOLER NEXT TO SINK. MUST REPAIR THIS SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • KEEP THERMOMETRS IN ALL COOLERS USED WHEN RENTING OUT THE BANQUET ROOMS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FINISH ELIMINATING ALL CLUTTER FROM OUTSIDE SHEDD AND KEEP ALL ARTICLES 6 INCHES OFF FLOOR AND AWAY FROM WALLS. MUST ALSO REMOVE ALL UNUSED ARTICLES FROM KITCHEN AREA WHICH ARE NOT USED WHICH WILL ELIMINATE HARBORAGE AREAS FOR PEST AND WILL MAKE ALL AREAS ACCESSIBLE FOR CLEANING.
  18. Canvass

    9 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OUTER OPENINGS NOT PROTECTED, FOUND EMERGENCY EXIT DOORS AND SIDE EXIT DOOR WITH 1/4 TO 1/2 INCH GAPS UNDERNEATH THE BOTTOMS AND AT CENTER OF DOORS. ALSO FOUND 10-15 MICE DROPPINGS ON FLOOR IN CORNER UNDERNEATH TABLE BY COOKING EQUIPMENT AND 15 MICE DROPPINGS SCATTERED ON FLOOR IN SMALL STORAGE CLOSET IN SMALL BANQUET HALL. MUST REPAIR ALL DOORS MAKING THEM TIGHT-FITTING AT THE BOTTONS AND AT CENTER TO PREVENT RODENT ENTRY. NO PEST CONTROL LOG BOOK ON PREMISES, MUST BE SERVICED BY A PEST CONTROL COMPANY AND REQUEST A LOG BOOK. CITATION ISSUED-SERVICE.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PAINT ALL RUSTY STORAGE RACKS AND INTERIOR SURFACES OF ALL COOLERS(USED ANS UNUSED) ON PREMISES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE FOLLOWING: INTERIORS OF CABINETS BEHIND FRONT BAR, INTERIORS OF ALL UNSED COOLERS THROUGHOUT, ALL OVENS(USED AND UNUSED), ALL UNUSED EQUIPMENT THROUGHOUT KITCHEN, ALL SINKS, ALL PREP TABLES AND SHELVES THROUGHOUT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL FLOORS THROUGHOUT IN EVERY ROOM ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT. KEEP ALL ARTICLES AND ITEMS IN ALL ROOMS(INCLUDING REAR OUTSIDE SHEDD) STORED 6 INCHES OFF THE FLOOR AND AWAY FROM WALLS SO THAT ALL AREAS ARE ACCESSIBLE FOR CLEANIG, INSPECING AND SERVICING BY PEST CONTROL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL CRACKS IN CORNERS IN WALLS IN ALL WASHROOMS. RE-SEAL OR REPLACE ALL LOOSE WALL COVE(BASEBOARDS) THROUGHOUT. CLEAN DUSTY CEILING VENT IN SMALL BANQUET ROOM. SEAL HOLE IN CORNER ON WEST WALL OF SMALL BANQUET ROOM. CLEAN LIGHT SHIELDS IN WASHROOMS WHERE NEEDED.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE SHIELDS AND END CAPS FOR LIGHTS IN KITCHEN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPLACE BROKEN HOT WATER KNOB ON LEFT WASHBOWL IN LARGE WOMEN'S WASHROOM AND TIGHTEN LEFT HOT WATER KNOB AT WASHBOWL IN MEN'S WASHROOM.3 COMPARTMENT SINK IN LARGE BANQUET HALL NOT DRAINING PROPERLY. WATER BACKS UP IN THE LEFT AND RIGHT COMPARTMENTS OF SINK WHEN RAN INTO THE CENTER CONMPARTMENT(ONLY DISPOSABLE CUPS ARE USED FOR DRINKS WHEN PARTIES ARE HELD). ALSO OBERVED PIPES UNDERNEATH SAME SINK LEAKING IN 3 PLACES ONTO FLOOR AND INTO HOLE IN FLOOR BEHIND UNUSED COOLER NEXT TO SINK. MUST REPAIR THIS SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • KEEP THERMOMETRS IN ALL COOLERS USED WHEN RENTING OUT THE BANQUET ROOMS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST ELIMINATE ALL CLUTTER FROM OUTSIDE SHEDD AND KEEP ALL ARTICLES 6 INCHES OFF FLOOR AND AWAY FROM WALLS. MUST ALSO REMOVE ALL UNUSED ARTICLES FROM KITCHEN AREA WHICH ARE NOT USED WHICH WILL ELIMINATE HARBORAGE AREAS FOR PEST AND WILL MAKE ALL AREAS ACCESSIBLE FOR CLEANING.

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