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ZANIES COMEDY CLUBS INC

1548 N WELLS ST, CHICAGO, IL 60610 · Restaurant

Inspection summary

ZANIES COMEDY CLUBS INC has been inspected 11 times by Chicago Department of Public Health since November 20, 2013. The most recent inspection, on December 30, 2025, found no infractions.

7 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene and Food temperature control.

The last 4 inspections in a row found no infractions. 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.

  • 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 on December 19, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on November 20, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 5 times across 2 separate inspections, most recently on December 1, 2022. For example: CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

  • 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 5 times across 3 separate inspections, most recently on December 19, 2019. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • 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 across 2 separate inspections, most recently on December 1, 2022. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

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.

11 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Canvass

    0 infractions

  4. Non-Inspection

    0 infractions

  5. Canvass

    3 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NOTED  FACILITY DID NOT PROVIDE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE FOR EMPLOYEES WORKING ON SITE. INFORMED A CERTIFIED MANAGER WITH A CURRENT CITY OF CHICAGO CERTIFICATE MUST BE ON PREMISES AT ALL TIMES AND A VALID MUST REMAIN POSTED ON SITE WHENEVER TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE BEING PREPARED, HANDLED AND/OR SERVED. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN UPSTAIRS EMPLOYEE RESTROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HEAVY DUST BUILD UP AT VENTILATION HOOD. INSTRUCTED TO CLEAN AND MAINTAIN.
  6. Canvass

    10 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE. SEE VIOLATION #2.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES POSTED ON SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN AN EMPLOYEE HOLDING A VALID CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO VERIFIABLE HEALTH POLICY ON SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN SIGNED COPIES OF HEALTH POLICY ON SITE SIGNED BY ALL EMPLOYEES AT ALL TIMES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEDURE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN A WRITTEN PROCEDURE AND KIT WITH ALL NECESSARY SUPPLIES INCLUDING A SANITIZER EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASH SIGN AT BAR HAND WASH SINK. INSTRUCTED TO INSTALL AND MAINTAIN.
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • OBSERVED A 2 COMPARTMENT SINK IN REAR PREP AREA BEING USED FOR WASHING DISHES AND UTENSILS. INSTRUCTED FACILITY MUST CONTACT CDPH FOR VARIANCE TO APPROVE THIS PROCESS. SEE COMMENTS BELOW.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW WOOD AT BAR BEHIND HIGH TEMPERATURE DISH MACHINE AND EXPOSED HAND WASH SINK. INSTRUCTED TO SEAL OR REPLACE AND MAINTAIN SMOOTH CLEANABLE SURFACES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED EXCESSIVE SPRAY FOAM AT DOOR FRAME NEAR ENTRANCE TO WALK IN COOLER. INSTRUCTED TO REPAIR OR REPLACE IN SUCH A WAY THAT THE SURFACE BECOMES SMOOTH AND CLEANABLE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED WHITE SOAP SUDS COMING UP INTO EXPOSED HAND WASH SINK IN BAR WHILE HIGH TEMPERATURE DISH MACHINE WAS RUNNING. INSTRUCTED TO REPAIR PLUMBING IN ORDER TO AVOID A CROSS CONNECTION THAT ALLOWS SUDS TO COME INTO HAND WASH SINK.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO VALID FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN VALID FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES FOR ALL FOOD SERVICE EMPLOYEES.
  7. Canvass

    0 infractions

  8. Canvass

    0 infractions

  9. Canvass

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NOTED DUSTY AND DIRTY VENTS INSIDE THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
  10. Canvass

    0 infractions

  11. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND WALLS NOT CLEAN INSIDE WALK IN COOLER.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FOUND NO THERMOMETER INSIDE REACH IN COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FOUND MOPS AND BROOMS NOT STORED PROPERLY.

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