More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was The Gray last inspected?
The most recent inspection on record was on Oct 28, 2026. The result listed by Chicago Department of Public Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 5 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
11 inspections on record, from Nov 30, 2023 to Oct 28, 2026.
Has The Gray ever been closed by the health department?
No closure appears in the 11 inspection records we hold for this business. The earliest is dated Nov 30, 2023.
The Full Inspection History
11 inspections
Complaint Re-Inspection
Oct 28, 2026
Pass
5 recorded violations
notedCode 10Handwashing
Official Wording
Adequate handwashing sinks properly supplied and accessible
Inspector’s Notes
5-202.12 (B-D) : MUST REPAIR OR REPLACE SLOW DRAIN AT HAND SINK IN BAR AREA.
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.
4-601.11(B) : MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM LEGS AND WHEEL BASES OF COOKING EQUIPMENT,FRYER CABINET,ROLLING CARTS,PREP TABLES ,GRILL TABLE,INTERIOR PANEL OF ICE MACHINE.
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.
6-501.19 : MUST PROVIDE A SELF CLOSING DEVICE ON STAFF TOILET ROOM DOOR THAT LEADS TO PREP AREA 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.
: 6-201.13 : MUST GROUT FLOORS IN ALL PREP,DISH WASHING AND BAR AREAS TO BE IN GOOD REPAIR.
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
6-501.14 : MUST CLEAN EXCESSIVE DEBRIS BUILD UP ON FILTERS AT HOOD OF COOKING EQUIPMENT.
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 28, 2026 · Original Source
Canvass Re-Inspection
Oct 28, 2026
Pass
2 recorded violations
notedCode 55Cleaning and sanitizing
Official Wording
Physical facilities installed, maintained & clean
Inspector’s Notes
6-201.13 : MUST GROUT FLOOR THROUGHOUT PREP AND DISH WASHING AREAS.
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
6-202.11 : MUST REPLACE CRACKED LIGHT SHIELD NEAR WALK IN COOLER WALK WAY.
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 28, 2026 · Original Source
Complaint Re-Inspection
Oct 21, 2026
Fail
7 recorded violations
notedCode 55Cleaning and sanitizing
Official Wording
Physical facilities installed, maintained & clean
Inspector’s Notes
6-201.13 : MUST GROUT FLOORS IN ALL PREP,DISH WASHING AND BAR AREAS TO BE IN GOOD REPAIR.
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 handwashing sinks properly supplied and accessible
Inspector’s Notes
5-202.12 (B-D) : MUST REPAIR OR REPLACE SLOW DRAIN AT HAND SINK IN BAR AREA.
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.
: 4-501.12 : MUST REPAIR OR REPLACE WORN,PITTED AND DEEP GROOVES ON CUTTING BOARDS TO BE IN GOOD REPAIR.
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.
4-601.11(B) : MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM LEGS AND WHEEL BASES OF COOKING EQUIPMENT,FRYER CABINET,ROLLING CARTS,PREP TABLES ,GRILL TABLE,INTERIOR PANEL OF ICE MACHINE.
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.
6-501.19 : MUST PROVIDE A SELF CLOSING DEVICE ON STAFF TOILET ROOM DOOR THAT LEADS TO PREP AREA 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
6-501.14 : MUST CLEAN EXCESSIVE DEBRIS BUILD UP ON FILTERS AT HOOD OF COOKING EQUIPMENT.
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.
8-404.13(B:4) : PREVIOUS PRIORITY FOUNDATION VIOLATION FROM REPORT #2645186 10/14/26 STILL NOT CORRECTED-#60- 6-501.11: OBSERVED MISSING GROUT IN BETWEEN FLOOR TILES IN FRONT COOKLINE OF BOLEO PREP AREA. INSTRUCTED TO SMOOTHLY REPLACE MISSING GROUT IN BETWEEN FLOOR TILES IN FRONT COOKLINE OF BOLEO PREP AREA FOR EASE OF CLEANABILITY.(PRIORITY 7-42-090)(CITATION ISSUED)
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Chicago Department of Public Health, Oct 21, 2026 · Original Source
Canvass Re-Inspection
Nov 4, 2025
Pass
2 recorded violations
notedCode 39Contamination
Official Wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s Notes
3-305.11: OBSERVED NO LIDS/COVERS FOR THREE ICE BINS IN BOLEO BAR. INSTRUCTED TO PROVIDE LIDS/COVERS FOR ICE BINS IN BOLEO BAR TO PREVENT CONTAMINATION OF ICE IN ICE BINS DURING STORAGE TO PREVENT EXPOSURE TO SPLASHES, DUST OR OTHER 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.
6-501.11: OBSERVED MISSING GROUT IN BETWEEN FLOOR TILES IN FRONT COOKLINE OF BOLEO PREP AREA. INSTRUCTED TO SMOOTHLY REPLACE MISSING GROUT IN BETWEEN FLOOR TILES IN FRONT COOKLINE OF BOLEO PREP AREA 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.
Official record from Chicago Department of Public Health, Nov 4, 2025 · Original Source
Canvass
Oct 29, 2025
Pass w/ Conditions
8 recorded violations
notedCode 25Food temperature
Official Wording
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s Notes
OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER. INSTRUCTED TO ADD DISCLOSURE TO MENU STATING THAT ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER. CORRECTED ON SITE, DISCLOSURE ADDED TO MENU BEFORE CONCLUSION OF INSPECTION. DISCLOSURE STATES ANIMAL DERIVED FOODS WITH AN ASTERISK ARE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER. PRIORITY FOUNDATION VIOLATION 7-38-005 NO 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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s Notes
OBSERVED NO LEFT SPLASH GUARD ON HANDWASHING SINK IN VOL 39 BAR. INSTRUCTED TO INSTALL LEFT SPLASH GUARD ON HANDWASHING SINK IN VOL 39 BAR TO PREVENT CONTAMINATION OF EQUIPMENT AND UTENSILS IN VOL 39 BAR DUMP SINK.
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.
UNABLE TO VERIFY EXISTENCE OF GREASE TRAP IN VOL 29. INSTRUCTED TO INSTALL A GREASE TRAP SO THAT IT SHALL BE EASILY ACCESSIBLE FOR CLEANING.
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 RECEPTACLE IN STALLS IN SECOND FLOOR WOMEN'S WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN SECOND FLOOR WOMEN'S WASHROOM FOR SANITARY PRODUCTS.CORRECTED ON SITE COVERED RECEPTACLES PROVIDED FOR ALL STALLS IN SECOND FLOOR WOMEN'S WASHROOM BEFORE CONCLUSION OF INSPECTION.
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.
NO PROOF OF ALLERGEN AWARENESS TRAINING PROVIDED FOR ONE EMPLOYEE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.
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.
OBSERVED LOW TEMPERATURE DISH MACHINE IN BOLEO BAR IMPROPERLY SANTIZING AT A CONCENTRATION OF 0PPM CHLORINE.CORRECTED ON SITE 'HELD FOR INSPECTION' TAG PLACED ON LOW TEMPERATURE DISH MACHINE IN BOLEO BAR. INSTRUCTED ONCE LOW TEMPERATURE DISH MACHINE IN BOLEO BAR HAS BEEN REPAIRED AND IS SANITIZING AT A MINIMUM CONCENTRATION OF 50PPM CHLORINE E-MAIL FOOD@CITYOFCHICAGO.ORG TO REQUEST TAG REMOVAL PRIOR TO USING UNIT.( NOTE: LOW TEMPERATURE DISH MACHINE IN BOLEO BAR NOT IN USE AT TIME OF INSPECTION.) PRIORITY VIOLATION 7-38-025 NO 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 GREASE OF GROUND IN FRONT OF GREASE CONTAINER IN DUMPSTER AREA. INSTRUCTED A STORAGE AREA AND ENCLOSURE FOR REFUSE, RECYCABLES OR RETURNABLES SHALL BE MAINTAINED FREE OF UNNECESSARY ITEMS AND 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.
OBSERVED MISSING GROUT IN BETWEEN FLOOR TILES IN FRONT COOKLINE OF BOLEO PREP AREA. INSTRUCTED TO SMOOTHLY REPLACE MISSING GROUT IN BETWEEN FLOOR TILES IN FRONT COOKLINE OF BOLEO PREP AREA 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.
OBSERVED FOIL BEING USED AS A LINER ON THE COOKING EQUIPMENT AT THE FRONT PREP LINE. INSTRUCTED TO REMOVE FOIL SO THAT SURFACE IS 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.
Official record from Chicago Department of Public Health, Sep 3, 2024 · Original Source
Canvass
Sep 3, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 3, 2024 · Original Source
Non-Inspection
Feb 14, 2024
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Feb 14, 2024 · Original Source
Canvass Re-Inspection
Dec 7, 2023
Pass
5 recorded violations
notedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
6-501.12 OBSERVED ACCUMULATED FOOD AND DIRT DEBRIS IN BETWEEN THE WALL AND COOKING EQUIPMENT ALSO UNDER SHELVES LOCATED IN THE FOOD PREP AREA. 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.
4-602.11(B-E) OBSERVED A SLIGHT BROWNISH SUBSTANCE AROUD THE ICE MAKER IN THE INTERIOR 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.
3-302.12 OBSERVED SOME DRY STORAGE CONTAINERS NOT LABELED WITH THE PRODUCT NAME. INSTRUCTED TO LABEL ALL DRY STORAGE CONTAINERS.
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.
4-601.11(C) OBSERVED ACCUMULATED GREASE DEBRIS INSIDE OF 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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s Notes
6-301.14 OBSERVED NO HAND WASHING SIGNS AT THE FOOD PREP AREA HAND WASHING SINKS. INSTRUCTED TO PROVIDE.
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.
Official record from Chicago Department of Public Health, Dec 7, 2023 · Original Source
Canvass
Nov 30, 2023
Fail
10 recorded violations
notedCode 10Handwashing
Official Wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s Notes
6-301.14 OBSERVED NO HAND WASHING SIGNS AT THE FOOD PREP AREA HAND WASHING SINKS. INSTRUCTED TO PROVIDE.
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.
4-602.11(B-E) OBSERVED A SLIGHT BROWNISH SUBSTANCE AROUD THE ICE MAKER IN THE INTERIOR 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.
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s Notes
3-603.11 OBSERVED NO CONSUMER ADVISORY DISCLOSURE (WITH FOOTNOTE) OR REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW SUCH AS TUNA TARTARE, NEW YORK STRIP STEAK AND SALMON. INSTRUCTED TO PROVIDE A CONSUMER ADVISORY DISCLOSURE (WITH FOOTNOTE) AND REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 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.
6-501.111 OBSERVED EVIDENCE OF LIVE INSECT ACTIVITY ON SITE. OBSERVED ABOUT 20 LIVE SMALL FLIES ON THE WALLS AND CEILING OF THE FOOD PREP AREA. INSTRUCTED TO ELIMINATE SMALL FLIES ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 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.
6-501.12 OBSERVED ACCUMULATED DIRT AND FOOD DEBRIS AROUND COOKING EQUIPMENT, REFRIGERATION UNITS AND SHELVES. 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.
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
Inspector’s Notes
7-202.11 OBSERVED THE FACILITY PLACING FLY TRAPS THAT CONTAIN PESTICIDES, BEHIND THE BAR AREA. INSTRUCTED TO REMOVE AND ONLY ALLOW PEST CONTROL TO ADMINISTER ALL PESTICIDES IN ALL FOOD PREP/BAR AREAS. MANAGER REMOVED SAID FLY TRAPS DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-015.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
3-302.12 OBSERVED SOME DRY STORAGE CONTAINERS NOT LABELED WITH THE PRODUCT NAME. INSTRUCTED TO LABEL ALL DRY STORAGE CONTAINERS.
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.
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s Notes
4-904.11 OBSERVED TABLES BEING PRE-SET IN THE CUSTOMER DINING AREA. INSTRUCTED TO INVERT ALL GLASSWARE OR DO NOT PRE-SET TABLES OR SET TABLES UPON CUSTOMER ARRIVAL.
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.
4-601.11(C) OBSERVED ACCUMULATED GREASE DEBRIS INSIDE OF 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.