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YOUR BUDZ

3722 N SOUTHPORT AVE, CHICAGO, IL 60613 · Restaurant

Inspection summary

YOUR BUDZ has been inspected 3 times by Chicago Department of Public Health since November 13, 2023. The most recent inspection, on January 24, 2024, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene and Cleaning and sanitizing.

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 January 17, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 times on November 13, 2023. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 3 times on November 13, 2023. For example: HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE

  • 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 once on November 13, 2023. For example: MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on November 13, 2023. For example: FOOD ADDITIVES: APPROVED AND PROPERLY 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.

3 inspections

  1. License Re-Inspection

    0 infractions

  2. License

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDWASH SINK AT DISHWASHING AREA AT REAR. INSTRUCTED MUST PROVIDE A HANDWASH SINK WITH RUNNING HOT AND COLD WATER AT REAR DISHWASHING AREA.
  3. License

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE VERIFICATION OF POLICY FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION #7-38-010. NO CITATION ISSUED TODAY
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS AND SUPPLIES NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO HAND WASH SINK AT THE PREP AND THE DISHWASHING AREA AT THE REAR. INSTRUCTED TO INSTALL HAND WASHING SINKS AT THE PREP AND DISHWASHING AREAS WITH HOT AND COLD RUNNING WATER AND SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION #7-38-030(C). NO CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO HAND WASHING SIGNS AT THE BATHROOM SINK. INSTRUCTED TO HAND HANDWASHING SIGNS AT ALL HAND WASH SINKS.
    • 27. FOOD ADDITIVES: APPROVED AND PROPERLY USED
      • MANAGEMENT INTENDS TO SELL BAKED FOOD PRODUCTS THAT INCLUDE EXCLUSIVE INDUSTRIAL HEMP WITH INFUSED DELTA 8 & 9 ADDITIVES. INSTRUCTED MANAGEMENT THAT INDUSTRIAL HEMP WITH FDA UNAPROVED FOOD ADDITIVES IS NOT ALLOWED FOLLOWING THE STATE AND CITY FOOD CODE. INSTRUCTED TO CONTACT THE STATE FOOD RETAIL PROGRAM FOR GUIDANCE. PRIORITY VIOLATION. NO CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED NO 3 COMPARTMENT SIK ON-PREMISE TO WASH, RINSE, AND SANITIZE EQUIPMENT PROPERLY. INSTRUCTED TO INSTALL A 3-COMPARTMENT SINK WITH MINIMUM HOT WATER TEMPERATURE OF 110F.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED NO SANITIZER TEST STRIP KIT ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO MONITOR THE STRENGTH OF THE SANITIZER PROPERLY. PRIORITY FOUNDATION. VIOLATION#7-38-005. NO CITATION ISSUED.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • NOTED NO HOT RUNNING WATER THROUGHOUT ESTABLISHMENT. HOT WATER TEMPERATURES BATHROOM HAND WASH SINKS 68.5F. INSTRUCTED MANAGEMENT TO HAVE HOT RUNNING WATER OF 100F MINIMUM FOR HAND WASH SINKS AND 110F FOR 3-COMPARTMENT SINKS. PRIORITY VIOLATION #7-38-030(C). NO CITATION ISSUED.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • NOTED NO GREASE TRAP ON THE PREMISE FOR THE 3-COMPARTMENT SINK AT INSPECTION TIME. INSTRUCTED TO PROVIDE A GREASE TRAP FOR THE 3-COMPARTMENT SINK OR LOCATE A GREASE TRAP FOR THE SINK.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED WASHROOMS ON PREMISES WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASHROOMS AND UNISEX WASHROOMS

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