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Restaurant
Health Inspections.org

Restaurant · Chicago, IL

Ancient Grounds

5242 N Elston Ave

Last inspected Oct 1, 2025 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Ancient Grounds last inspected?
The most recent inspection on record was on Oct 1, 2025. The result listed by Chicago Department of Public Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Sep 19, 2025 to Oct 1, 2025.
Has Ancient Grounds ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Sep 19, 2025.

The Full Inspection History

2 inspections

License Re-Inspection

Oct 1, 2025

Pass

2 recorded violations

notedCode 39Contamination

Official Wording

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Inspector’s Notes

MUST INSTALL A SPLASH GUARD BETWEEN THE ONE COMPARTMENT PREP/DUMP SINK AND THE THREE COMPARTMENT SINK.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
notedCode 55Cleaning and sanitizing

Official Wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s Notes

NOTED OPEN CEILING WITH WATER PIPES, ELECTRICAL CONDUITS, SKY LIGHT WINDOW ABOVE THE FOOD PREP AREA. MUST INSTALL A SMOOTH CLEANABLE CEILING ABOVE THE FOOD PREP AREA.----NOTED ROUGH, RAW BRICK WALLS WITH POROUS, OPEN CRACKS AND CREVICES BEHIND AND NEXT TO BOTH WASHROOMS TOILETS AND URINALS. MUST MAKE WALLS SMOOTH AND CLEANABLE AROUND AND BEHIND NOTED AREAS.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Chicago Department of Public Health, Oct 1, 2025 · Original Source

License

Sep 19, 2025

Fail

4 recorded violations

notedCode 10Handwashing

Official Wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s Notes

INADEQUATE HOT WATER AT THE PREP/DISH HAND WASHING SINK. MAXIMUM TEMPERATURE NOTED AT 97.8F. MUST PROVIDE A MINIMUM OF 100F FOR THE HAND WASHING SINK. PRIORITY VIOLATION.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems
notedCode 39Contamination

Official Wording

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Inspector’s Notes

MUST INSTALL A SPLASH GUARD BETWEEN THE ONE COMPARTMENT PREP/DUMP SINK AND THE THREE COMPARTMENT SINK.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
notedCode 48Cleaning and sanitizing

Official Wording

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

Inspector’s Notes

NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR ON SITE FOR THE HIGH TEMPERATURE DISHWASHING MACHINE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems
notedCode 55Cleaning and sanitizing

Official Wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s Notes

NOTED OPEN CEILING WITH WATER PIPES, ELECTRICAL CONDUITS, SKY LIGHT WINDOW ABOVE THE FOOD PREP AREA. MUST INSTALL A SMOOTH CLEANABLE CEILING ABOVE THE FOOD PREP AREA.----NOTED ROUGH, RAW BRICK WALLS WITH POROUS, OPEN CRACKS AND CREVICES BEHIND AND NEXT TO BOTH WASHROOMS TOILETS AND URINALS. MUST MAKE WALLS SMOOTH AND CLEANABLE AROUND AND BEHIND NOTED AREAS.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Chicago Department of Public Health, Sep 19, 2025 · Original Source

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