Restaurant · Chicago, IL

New Love City

3901 S California Ave

Last inspected Nov 9, 2026 · 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 New Love City last inspected?: The most recent inspection on record was on Nov 9, 2026. The result listed by Chicago Department of Public Health was “Pass”.
Were any violations recorded at the last inspection?: Yes: 4 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from May 9, 2024 to Nov 9, 2026.
Has New Love City ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated May 9, 2024.

The Full Inspection History

4 inspections

Canvass Re-Inspection

Nov 9, 2026

Pass

4 recorded violations

notedCode 47Cleaning and sanitizing

Official Wording

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Inspector’s Notes

4-101.19: OBSERVED CARDBOARD USED A SHELF LINER THROUGHOUT PREP AREA ON SHELVES OF PREP TABLE AND CART NEAR COOKLINE and SHELVING IN DRY STORAGE AREA. INSTRUCTED TO REMOVE ALL CARDBOARD LINERS THROUGHOUT FACILITY, INSTRUCTED NONFOOD SURFACES OF EQUIPMENT SHALL BE CONSTRUCTED OF A CORROSION RESISTANT, NONABSORBENT AND SMOOTH MATERIAL. OBSERVED RUST ON SHELVING UNITS IN WALK IN COOLER. INSTRUCTED TO REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER, INSTRUCTED NONFOOD SURFACES OF EQUIPMENT SHALL BE CONSTRUCTED OF A CORROSION RESISTANT, NONABSORBENT AND SMOOTH MATERIAL. OBSERVED BOXES AND CONTAINERS STORED ON FLOOR IN THROUGHOUT FACILITY IN PREP AREA, STORAGE ROOM AND WALK IN COOLER. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.

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 51Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15: OBSERVED LEAKING BACKFLOW PREVENTION DEVICE AT UTILITY SINK. INSTRUCTED TO REPAIR.

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.

More about water, plumbing, or sewage problems

notedCode 56Facility maintenance

Official Wording

Adequate ventilation & lighting; designated areas used

Inspector’s Notes

6-501.14: OBSERVED GREASE BUILDUP ON INTERIOR OF HOOD. INSTRUCTED TO CLEAN INTERIOR OF HOOD 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.

More about building upkeep issues

notedCode 57Permits, training, and postings

Official Wording

All food employees have food handler training

Inspector’s Notes

2-102.13: AT TIME OF INSPECTION NO FOOD HANDLER TRAINING CERTIFICATES PROVIDED FOR FOOD HANDLER. INSTRUCTED TO PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLERS.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Chicago Department of Public Health, Nov 9, 2026 · Original Source

Canvass

Nov 2, 2026

Fail

7 recorded violations

notedCode 38Pests

Official Wording

Insects, rodents, & animals not present

Inspector’s Notes

OBSERVED OPENINGS AT BASE OF FRONT ENTRANCE AND REAR EXIT DOORS. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

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.

More about signs of rodents or insects

notedCode 47Cleaning and sanitizing

Official Wording

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Inspector’s Notes

OBSERVED CARDBOARD USED A SHELF LINER THROUGHOUT PREP AREA ON SHELVES OF PREP TABLE AND CART NEAR COOKLINE and SHELVING IN DRY STORAGE AREA. INSTRUCTED TO REMOVE ALL CARDBOARD LINERS THROUGHOUT FACILITY, INSTRUCTED NONFOOD SURFACES OF EQUIPMENT SHALL BE CONSTRUCTED OF A CORROSION RESISTANT, NONABSORBENT AND SMOOTH MATERIAL. OBSERVED RUST ON SHELVING UNITS IN WALK IN COOLER. INSTRUCTED TO REMOVE RUST FROM SHELVING UNITS IN WALK IN COOLER, INSTRUCTED NONFOOD SURFACES OF EQUIPMENT SHALL BE CONSTRUCTED OF A CORROSION RESISTANT, NONABSORBENT AND SMOOTH MATERIAL. OBSERVED BOXES AND CONTAINERS STORED ON FLOOR IN THROUGHOUT FACILITY IN PREP AREA, STORAGE ROOM AND WALK IN COOLER. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.

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 50Other

Official Wording

Hot & cold water available; adequate pressure

Inspector’s Notes

OBSERVED NO HOT RUNNING WATER ON THE PREMISES, OBSERVED WATER TEMPERATURE RANGING BETWEEN 68.1-68.3F. INSTRUCTED MANAGEMENT TO PROVIDE AND MAINTAIN HOT RUNNING WATER ABOVE 110F AT THE 3 COMPARTMENT SINK AND ABOVE 100F AT ALL HAND WASHING SINKS. INSTRUCTED HOT WATER GENERATION AND DISTRIBUTION SHALL BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE RETAIL FOOD ESTABLISHMENT. CORRECTED BEFORE CONCLUSION OF INSPECTION HOT RUNNING WATER RESTORED BEFORE CONCLUSION OF INSPECTION, OBSERVED WATER TEMPERATURE RANGING BETWEEN 106.5-117.4F AFTER RESTORATION. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 51Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

OBSERVED LEAKING BACKFLOW PREVENTION DEVICE AT UTILITY SINK. INSTRUCTED TO REPAIR.

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.

More about water, plumbing, or sewage problems

notedCode 55Cleaning and sanitizing

Official Wording

Physical facilities installed, maintained & clean

Inspector’s Notes

OBSERVED STAINED CEILING TILES THROUGHOUT FACILITY. OBSERVED STAINED CEILING TILES IN SUCH AREAS AS DINING ROOM, PREP AREA AND DRY STORAGE. INSTRUCTED TO REPLACE ALL STAINED CEILING TILES THROUGHOUT FACILITY 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.

More about cleaning or sanitizing problems

notedCode 56Facility maintenance

Official Wording

Adequate ventilation & lighting; designated areas used

Inspector’s Notes

OBSERVED GREASE BUILDUP ON INTERIOR OF HOOD. INSTRUCTED TO CLEAN INTERIOR OF HOOD 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.

More about building upkeep issues

notedCode 57Permits, training, and postings

Official Wording

All food employees have food handler training

Inspector’s Notes

AT TIME OF INSPECTION NO FOOD HANDLER TRAINING CERTIFICATES PROVIDED FOR FOOD HANDLER. INSTRUCTED TO PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLERS.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Chicago Department of Public Health, Nov 2, 2026 · Original Source

Canvass

Dec 2, 2025

Pass

6 recorded violations

notedCode 39Contamination

Official Wording

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Inspector’s Notes

OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED TO STORE PROPERLY BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS. OBSERVED FOOD ITEMS STORED IN WALK-IN FREEZER AND PREP AREA UNCOVERED. INSTRUCTED TO PROVIDED FOOD GRADE LIDS AND/OR COVERINGS WHEN STORING ALL FOOD ITEMS TO PREVENT CONTAMINATION.

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 43Equipment and utensils

Official Wording

IN-USE UTENSILS: PROPERLY STORED

Inspector’s Notes

OBSERVED IN-USE UTENSILS STORED DIRECTLY INSIDE OF THE FOOD CONTAINER(S). INSTRUCTED TO PROPERLY STORE ALL UTENSILS BETWEEN USAGE.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 47Cleaning and sanitizing

Official Wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s Notes

OBSERVED FOOD ITEMS STORED IN PLASTIC GROCERY BAGS IN THE FREEZER. INSTRUCTED TO USE FOOD GRADE STORAGE BAGS AND/OR CONTAINERS.

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 53Cleaning and sanitizing

Official Wording

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

Inspector’s Notes

OBSERVED NO COVERED TRASH CAN/RECEPTACLE IN EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE.

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

OBSERVED WATER DAMAGED CEILING TILE AT 3-COMPARTMENT SINK AREA AND NEAR ENTRANCE DOOR. INSTRUCTED TO REPLACE.

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 56Facility maintenance

Official Wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s Notes

OBSERVED THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO CLEAN.

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.

More about building upkeep issues

Official record from Chicago Department of Public Health, Dec 2, 2025 · Original Source

License

May 9, 2024

Pass

5 recorded violations

notedCode 47Cleaning and sanitizing

Official Wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s Notes

OBSERVED FOIL USED ON TABLES AND PIPES. INSTRUCTED THE PERSON IN CHARGE TO REMOVE FOIL FROM ALL SURFACES AND MAINTAIN AREAS SMOOTH AND EASILY CLEANABLE.

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 51Water, plumbing, and sewage

Official Wording

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Inspector’s Notes

OBSERVED THREE-COMPARTMENT SINK BASINS WITH BROKEN SEALS, CAUSING WATER FROM THE MIDDLE BASIN TO SLOWLY SEEP OUT. INSTRUCTED PERSON IN CHARGE TO REPAIR WITH WATERPROOF SEAL 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.

More about water, plumbing, or sewage problems

notedCode 55Cleaning and sanitizing

Official Wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s Notes

OBSERVED THE BOTTOM OF THE GREASE TRAP WITH RUST. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST OR PAINT TO BE SMOOTH AND EASILY CLEANABLE.

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 57Permits, training, and postings

Official Wording

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

Inspector’s Notes

OBSERVED FOOD HANDLER EMPLOYEE WITH NO CERTIFICATE ON SITE. INSTRUCTED PERSON IN CHARGE TO OBTAIN TRAINING FOR FOOD HANDLER EMPLOYEES AND MAINTAIN ON-SITE.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 58Permits, training, and postings

Official Wording

ALLERGEN TRAINING AS REQUIRED

Inspector’s Notes

OBSERVED NO ALLERGEN TRAINING ON SITE FOR CERTIFIED MANAGER. INSTRUCTED TO OBTAIN ALLERGEN TRAINING AND RETAIN CERTIFICATE ON SITE.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Chicago Department of Public Health, May 9, 2024 · Original Source