ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was New Archview Restaurant Inc. last inspected?
The most recent inspection on record was on Oct 29, 2026. The result listed by Chicago Department of Public Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 3 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
5 inspections on record, from Apr 30, 2024 to Oct 29, 2026.
Has New Archview Restaurant Inc. ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated Apr 30, 2024.
The Full Inspection History
5 inspections
Complaint Re-Inspection
Oct 29, 2026
Pass
3 recorded violations
notedCode 49Cleaning and sanitizing
Official Wording
Non-food/food contact surfaces clean
Inspector’s Notes
4-601.11(C): OBSERVED THE SHELF UNIT UNDER THE TABLE IN THE DISHWASHING AREA WITH SEVERE RUST AND HOLES. ALSO FOUND THE INTERIOR OF THE PREP COOLERS IN NEED OF CLEANING. INSTRUCTED TO 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.
6-501.18: OBSERVED THE TOILET IN THE REAR EMPLOYEE ROOM IN THE DISHWASHING/ FOOD PREP AREA IN NEED OF CLEANING. INSTRUCTED TO CLEAN, SANITIZE 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.
6-501.13: OBSERVED THE FLOORS THROUGHOUT THE REAR PREP AREAS IN NEED OF CLEANING. THE FOLLOWING FLOORS WERE OBSERVED WITH FOOD AND DEBRIS BUILD UP: UNDER THE OVENS, UNDER THE DRAINBOARDS AND DISHWASHING MACHINE, SURROUNDING THE COOKING EQUIPMENT AND COLD HOLDING UNITS. INSTRUCTED TO DEEP CLEAN MENTIONED FLOORS 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 29, 2026 · Original Source
Complaint
Oct 20, 2026
Fail
7 recorded violations
notedCode 16Cleaning and sanitizing
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
OBSERVED PINK AND BLACK MOLD-LIKE SUBSTANCE THROUGHOUT INTERIOR PANEL ABOVE THE ICE INSIDE OF THE ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. ICE MACHINE IS USED FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED
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 IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS STORED INSIDE A THREE-DOOR COLD HOLDING UNIT. FOUND THE FOLLOWING: EGGS (53.6F), PORTIONED BAGS OF CORN BEEF HASH (53.0F), MEAT LOVERS MIXTURE (51.3F), SLICED CHEESES (51.2F), SHREDDED LEAFY GREENS (51.0F), SAUSAGE PATTIES (51.9F), BAKED POTATOES (49.1F). MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPROXIMATELY 18LBS AT $165 WORTH OF PRODUCT DISCARDED. PRIORITY 7-38-005, CITATION ISSUED
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
OBSERVED IMPROPER TEMPERATURE OF A THREE-DOOR REFRIGERATOR AT 53.6F WITH TCS FOODS STORED. A HELD FOR INSPECTION TAG HAS PLACED ON UNIT. ONCE REPAIRED EMAIL CDPH TO HAVE REFRIGERATOR REINSPECTED. MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED
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 APPROXIMATELY 20 OR MORE MICE DROPPINGS ON SITE. MICE DROPPINGS WERE FOUND IN THE FOLLOWING AREAS: ON THE LOWER SHELVES UNDER THE BAKERS PRIDE OVEN, FOOD PREP TABLE, UNDER THE HOT HOLDING EQUIPMENT IN THE PREP AREA, ON THE FLOORS IN THE TOILET ROOM, BEHIND AND SURROUNDING THE OVENS AND COLD HOLDING UNITS. DROPPINGS WERE FOUND IN THE BASEMENT AREA ON THE SHELF. INSTRUCTED TO REMOVE MICE DROPPINGS, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED
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 THE SHELF UNIT UNDER THE TABLE IN THE DISHWASHING AREA WITH SEVERE RUST AND HOLES. ALSO FOUND THE INTERIOR OF THE PREP COOLERS IN NEED OF CLEANING. INSTRUCTED TO 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.
OBSERVED THE DOOR TO THE TOILET ROOM IN THE REAR DISHWASHING/ PREP AREA NOT SELF CLOSING. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE ON MENTIONED DOOR 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 THE FLOORS THROUGHOUT THE REAR PREP AREAS IN NEED OF CLEANING. THE FOLLOWING FLOORS WERE OBSERVED WITH FOOD AND DEBRIS BUILD UP: UNDER THE OVENS, UNDER THE DRAINBOARDS AND DISHWASHING MACHINE, SURROUNDING THE COOKING EQUIPMENT AND COLD HOLDING UNITS. INSTRUCTED TO DEEP CLEAN MENTIONED FLOORS 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 20, 2026 · Original Source
Canvass Re-Inspection
Dec 1, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Dec 1, 2025 · Original Source
Canvass
Nov 20, 2025
Fail
5 recorded violations
notedCode 38Pests
Official Wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s Notes
OBSERVED THE FRONT DOORS WITH 1/4" GAPS IN BETWEEN DOORS. INSTRUCTED TO REPAIR AND MAINTAIN TO PREVENT POSSIBLE ENTRY POINT FOR PESTS.
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 WIPING CLOTHES LAYING AROUND ON PREP TABLE AND COUNTER TOP. INSTRUCTED TO PROPERLY STORE WHEN NOT IN USE IN SANITIZING SOLUTION OR CLOSED DIRTY BIN.
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 ACCUMULATED FOOD AND GREASE DEBRIS IN BETWEEN AND IN THE INTERIOR OF THE COOKING EQUIPMENT LOCATED IN THE REAR AND FRONT FOOD PREP AREA. ALSO UNDERNEATH THE FLATTOP GRILL AND IN THE FRYERS. 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.
OBSERVED LEAKS AT THE 3 COMP SINK FAUCET AND PIPE UNDERNEARTH. MUST REPAIR AND MAINTAIN. OBSERVED A HOSE ATTACHED TO ONE OF THE FAUCETS AT THE 3 COMP SINK. INSTRUCTED TO REMOVE AND PROVIDE PROPER FAUCET.
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.
MUST DETAIL CLEAN FLOORS AND WALLS AROUND ALL EQUIPMENT TO REMOVE SPILLS, DBERIS AND/OR GREASE, ESPECIALLY ALONG THE WALL BASE AND IN CORNERS. OBSERVED STANDING WATER AROUND THE GREASE TRAP UNDER THE 3 COMP SINK. MUST REMOVE,KEEP DRY AS POSSIBLE TO PREVENT BREEDING GROUND PESTS.
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, Nov 20, 2025 · Original Source
Complaint
Apr 30, 2024
Pass
3 recorded violations
notedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
6-501.12 OBSERVED ACCUMULATED DIRT AND FOOD DEBRIS ON THE FLOORS BEHIND THE UNUSED 3-DOOR REFRIGERATOR AND UNDER ALL REAR AND FRONT FOOD PREP AREA'S COOKING EQUIPMENT. INSTRUCTED TO CLEAN ALL.
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.
3-501.13 OBSERVED FROZEN TCS FOOD THAWING AT ROOM TEMPERATURE. INSTRUCTED TO THAW ALL TCS FOODS UNDER COLD RUNNING WATER (NOT EXCEEDING 70F).
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.
4-601.11(C) OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS UNDER THE FLATTOP GRILL AND IN THE FRYERS. INSTRUCTED TO 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.