License Re-Inspection
Dec 23, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Dec 23, 2025 · Original Source
Mobile Food Preparer · Chicago, IL
Ezbachi
135 N Kedzie Ave
Last inspected Dec 23, 2025 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Ezbachi last inspected?
- The most recent inspection on record was on Dec 23, 2025. The result listed by Chicago Department of Public Health was “Pass”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 3 inspections on record, from Aug 6, 2025 to Dec 23, 2025.
- Has Ezbachi ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Aug 6, 2025.
The Full Inspection History
3 inspectionsLicense Re-Inspection
Aug 19, 2025
Fail
3 recorded violations
notedCode 25Food temperature
Official Wording
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s Notes
3-603.11 INSTRUCTED MANAGER TO PREPARE AND NOTIFIED THE PUBLIC OF A COMPLETE CONSUMER ADVISORY AND DISCLOSURE & REMINDER FOR RAW AND UNDER-COOKED FOOD ITEMS, SUCH AS STEAK. PRIORITY FOUNDATION VIOLATION #7-38-005.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 33Food temperature
Official Wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s Notes
4-301.11 OBSERVED COOLERS NOT OPERABLE WHILE TRAVELING/IN MOTION DUE TO GENERATOR NOT ON AS REQUIRED. INSTRUCTED MANAGER THAT TCS FOODS IN COOLERS MUST MAINTAIN PROPER TEMPERATURES AT ALL TIMES. PRIORITY VIOLATION #7-38-005
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 37Food source and labeling
Official Wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s Notes
3-601.12 MUST PROVIDE LICENSE NUMBER ON BOTH SIDES OF TRUCK.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Chicago Department of Public Health, Aug 19, 2025 · Original Source
License
Aug 6, 2025
Fail
3 recorded violations
notedCode 25Food temperature
Official Wording
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s Notes
INSTRUCTED MANAGER TO PREPARE AND NOTIFIED PUBLIC COMPLETE CONSUMER ADVISORY AND DISCLOSURE & REMINDER FOR RAW AND UNDER COOK FOOD ITEM SUCH AS STEAK. PRIORITY FOUNDATION VIOLATION #7-38-005.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 33Food temperature
Official Wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s Notes
OBSERVED COOLERS NOT OPERABLE WHILE TRAVELING/IN MOTION DUE TO GENERATOR NOT ON AS REQUIRED. INSTRUCTED MANAGER THAT TCS FOODS IN COOLERS MUST MAINTAIN PROPER TEMPERATURES AT ALL TIMES. PRIORITY VIOLATION #7-38-005
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 37Food source and labeling
Official Wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s Notes
MUST PROVIDE LICENSE NUMBER ON BOTH SIDES OF TRUCK.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Chicago Department of Public Health, Aug 6, 2025 · Original Source