ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Fiske last inspected?
The most recent inspection on record was on Oct 2, 2026. The result listed by Chicago Department of Public Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded. Each one is listed below with the official wording.
How many inspections are on record?
7 inspections on record, from Oct 20, 2023 to Oct 2, 2026.
Has Fiske ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Oct 20, 2023.
The Full Inspection History
7 inspections
Canvass
Oct 2, 2026
Pass
1 recorded violation
notedCode 51Water, plumbing, and sewage
Official Wording
Plumbing installed; proper backflow devices
Inspector’s Notes
OBSERVED LOOSE FAUCET ON HAND WASHING SINK IN KITCHEN EMPLOYEE RESTROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Chicago Department of Public Health, Oct 2, 2026 · Original Source
Canvass Re-Inspection
Oct 29, 2025
Pass
4 recorded violations
notedCode 38Pests
Official Wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s Notes
OBSERVED 1/4" GAP AT BOTTOM LEFT CORNER OF KITCHEN EXIT DOOR. INSTRUCTED MANAGER TO SEAL ALL OUTER OPENINGS ON DOOR TO PREVENT PEST ENTRY.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
OBSERVED HOT WATER TANK IN POOR REPAIR, RUSTED AND LEAKING IN BOILER ROOM. OBSERVED LOOSE FAUCET ON HAND WASHING SINK IN PRE-K 122. INSTRUCTED MANAGER TO REPAIR/REPLACE AND MAINTAIN.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
OBSERVED NO COVERED RECEPTACLES IN LUNCHROOM STAFF AND GIRLS THIRD FLOOR WASHROOMS. INSTRUCTED MANAGER TO PROVIDE COVERED RECEPTACLES IN WOMEN, GIRLS, AND UNISEX WASHROOMS.
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.
OBSERVED CLUTTER IN PRE-K CLOSETS. INSTRUCTED MANAGER TO STORE ITEMS OFF FLOOR AND AWAY FROM WALLS FOR EASY CLEANING AND PEST CONTROL.
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.
Official record from Chicago Department of Public Health, Oct 29, 2025 · Original Source
Canvass
Oct 22, 2025
Fail
7 recorded violations
notedCode 10Handwashing
Official Wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s Notes
OBSERVED NO HOT WATER (72.1F) AT HAND WASHING SINK NEAR REACH-IN FREEZERS IN KITCHEN, IN PRE-K WASHROOMS (71.7F), GIRLS FIRST FLOOR WASHROOM (74.1F),GIRLS SECOND FLOOR WASHROOM (78.5F), THIRD FLOOR UNISEX WASHROOM (74.5F), NO RUNNING WATER AT HAND WASHING SINKS IN GIRLS SECOND FLOOR WASHROOM. INSTRUCTED MANAGER TO PROVIDE HOT RUNNING WATER AT ALL HAND WASHING SINKS. PRIORITY 7-38-030(C)
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.
OBSERVED SEVERAL FLYING INSECTS LANDING ON PREP TABLES AND EQUIPMENT IN KITCHEN. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. PRIORITY FOUNDATION 7-38-020(A)
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
OBSERVED HOT WATER TANK IN POOR REPAIR, RUSTED AND LEAKING IN BOILER ROOM. OBSERVED LOOSE FAUCET ON HAND WASHING SINK IN PRE-K 122. INSTRUCTED MANAGER TO REPAIR/REPLACE AND MAINTAIN.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
OBSERVED NO COVERED RECEPTACLES IN LUNCHROOM STAFF AND GIRLS THIRD FLOOR WASHROOMS. INSTRUCTED MANAGER TO PROVIDE COVERED RECEPTACLES IN WOMEN, GIRLS, AND UNISEX WASHROOMS.
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.
OBSERVED OUTSIDE GARBAGE DUMPSTERS OVERFLOWING WITH TRASH AND LIDS NOT TIGHT-FITTING. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN OUTSIDE GARBAGE AREA. PRIORITY FOUNDATION 7-38-020(B)
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
OBSERVED DAMAGED FLOOR TILES NEAR KITCHEN EXIT DOOR AND MISSING OUTLET COVER ALONG WALL IN LUNCHROOM. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
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.
Official record from Chicago Department of Public Health, Oct 22, 2025 · Original Source
Canvass
Oct 7, 2024
Pass
2 recorded violations
notedCode 10Handwashing
Official Wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s Notes
FOUND TIMED FAUCETS IN STUDENT WASHROOMS NOT STAYING ON THE REQUIRED MINIMUM 20 SECONDS FOR HANDWASHING; TO CORRECT AND MAINTAIN.
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.
OBSERVED THE FIRST HANDSINK IN THE GIRLS WASHROOM ON THE FIRST FLOOR LOOSE FROM THE WALL; INSTRUCTED TO REATTACH (CAULK) SINK TO THE WALL.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Official record from Chicago Department of Public Health, Oct 7, 2024 · Original Source
Canvass Re-Inspection
Oct 30, 2023
Pass
4 recorded violations
notedCode 33Food temperature
Official Wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s Notes
REACH IN COOLER ON SITE IN POOR REPAIR. COOLER IS IN MAIN PREP AREA. INSTRUCTED TO REPAIR OR REPLACE REACH IN COOLER.
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.
OBSERVED OLD METAL GARBAGE CANS ON SITE. INSTRUCTED TO REPLACE WITH EASILY CLEANABLE RUBBER CANS. CORRECT AND MAINTAIN.
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.
GREASE TRAP IN NEED OF PROPERLY SEALING AND CLEANING. INSTRUCTED TO CORRECT AND MAINTAIN
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s Notes
LIGHTS IN PREP AREA, STORAGE AREA AND REAR AREA OF PREP IN NEED OF BETTER LIGHTING. INSTRUCTED TO REPLACE AND MAINTAIN.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Chicago Department of Public Health, Oct 30, 2023 · Original Source
Canvass Re-Inspection
Oct 27, 2023
No Entry
7 recorded violations
notedCode 33Food temperature
Official Wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s Notes
REACH IN COOLER ON SITE IN POOR REPAIR. COOLER IS IN MAIN PREP AREA. INSTRUCTED TO REPAIR OR REPLACE REACH IN COOLER.
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.
OBSERVED HOUSE FLIES AND SMALL FLIES IN PREP AREA AND STORAGE AREA. OBSERVED MICE ACTIVITY IN OUTER LUNCHROOM EATING AREA ALONG WALL. INSTRUCTED TO CLEAN ALL AREAS AND MAINTAIN. INSTRUCTED TO REMOVE FLIES AND MAINTAIN AREA FREE FROM INSECTS. APPROX 8-10 FLIES AND 15-20 DROPPINGS NOTED. PRIORITY FOUNDATION 7-38-020(A)
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
OBSERVED OLD METAL GARBAGE CANS ON SITE. INSTRUCTED TO REPLACE WITH EASILY CLEANABLE RUBBER CANS. CORRECT AND MAINTAIN.
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.
OBSERVED DUST AND DEBRI BUILD UP AT BOTTOM SHELVES OF STEM TABLE. INSTRUCTED TO CLEAN AND MAINTAIN CLEAN.
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.
GREASE TRAP IN NEED OF PROPERLY SEALING AND CLEANING. INSTRUCTED TO CORRECT AND MAINTAIN
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
CEILING IN PREP AREA IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP ON CEILING. WALLS ALL ALONG AND IN CORNERS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s Notes
LIGHTS IN PREP AREA, STORAGE AREA AND REAR AREA OF PREP IN NEED OF BETTER LIGHTING. INSTRUCTED TO REPLACE AND MAINTAIN.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Chicago Department of Public Health, Oct 27, 2023 · Original Source
Canvass
Oct 20, 2023
Fail
7 recorded violations
notedCode 49Cleaning and sanitizing
Official Wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s Notes
OBSERVED DUST AND DEBRI BUILD UP AT BOTTOM SHELVES OF STEM TABLE. INSTRUCTED TO CLEAN AND MAINTAIN CLEAN.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s Notes
LIGHTS IN PREP AREA, STORAGE AREA AND REAR AREA OF PREP IN NEED OF BETTER LIGHTING. INSTRUCTED TO REPLACE AND MAINTAIN.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s Notes
REACH IN COOLER ON SITE IN POOR REPAIR. COOLER IS IN MAIN PREP AREA. INSTRUCTED TO REPAIR OR REPLACE REACH IN COOLER.
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.
OBSERVED HOUSE FLIES AND SMALL FLIES IN PREP AREA AND STORAGE AREA. OBSERVED MICE ACTIVITY IN OUTER LUNCHROOM EATING AREA ALONG WALL. INSTRUCTED TO CLEAN ALL AREAS AND MAINTAIN. INSTRUCTED TO REMOVE FLIES AND MAINTAIN AREA FREE FROM INSECTS. APPROX 8-10 FLIES AND 15-20 DROPPINGS NOTED. PRIORITY FOUNDATION 7-38-020(A)
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
OBSERVED OLD METAL GARBAGE CANS ON SITE. INSTRUCTED TO REPLACE WITH EASILY CLEANABLE RUBBER CANS. CORRECT AND MAINTAIN.
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.
GREASE TRAP IN NEED OF PROPERLY SEALING AND CLEANING. INSTRUCTED TO CORRECT AND MAINTAIN
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
CEILING IN PREP AREA IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP ON CEILING. WALLS ALL ALONG AND IN CORNERS IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP AND DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
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.