ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was South Shore Rehabilitation last inspected?
The most recent inspection on record was on Nov 5, 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?
3 inspections on record, from Nov 20, 2025 to Nov 5, 2026.
Has South Shore Rehabilitation ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Nov 20, 2025.
The Full Inspection History
3 inspections
Canvass
Nov 5, 2026
Pass
1 recorded violation
notedCode 16Cleaning and sanitizing
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
NOTED TOP INTERIOR OF ICE MACHINE WITH A LIGHT BUILD UP OF A PINK SUBTANCE. INSTRUCTED TO REMOVE ICE, CLEAN AND SANITIZE ALL SURFACES 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, Nov 5, 2026 · Original Source
License
Dec 1, 2025
Pass
4 recorded violations
notedCode 16Cleaning and sanitizing
Official Wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s Notes
4-602.11(B-E) OBSERVED A WHITE SUBSTANCE ON THE INTERIOR SIDES OF THE ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE.
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 THE FACILITY THAWING TCS FOODS AT ROOM TEMPERATURE. INSTRUCTED TO PROPERLY THAW FOODS IN A REFRIGERATION UNIT OR UNDER COLD RUNNING WATER (NOT EXCEEDING 70 DEGREES) UNTIL THE PRODUCT IS 41F.
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.
5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE WOMEN'S TOILET ROOM. 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.
6-501.12 OBSERVED FLOORS THROUGHOUT WITH ACCUMULATED DEBRIS AND STANDING WATER UNDER THE UNUSED HIGH TEMPERATURE DISH MACHINE AND UNDER THE 3 COMPARTMENT SINK. 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.