Restaurant · Chicago, IL

The Perch Kitchen & Tap

1932 W Division St

Last inspected Oct 22, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Pass w/ Conditions

Get the Next Inspection, Free.

We'll email you when The Perch Kitchen & Tap has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist

More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was The Perch Kitchen & Tap last inspected?: The most recent inspection on record was on Oct 22, 2026. The result listed by Chicago Department of Public Health was “Pass w/ Conditions”.
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?: 7 inspections on record, from Oct 23, 2023 to Oct 22, 2026.
Has The Perch Kitchen & Tap 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 23, 2023.

The Full Inspection History

7 inspections

Complaint

Oct 22, 2026

Pass w/ Conditions

3 recorded violations

notedCode 16Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

OBSERVED CHLORINE SANITIZER READING AT 0 PPM AT LOW TEMPERATURE DISH MACHINE. OBSERVED CHEMICAL SANITIZER CONNECTED TO DISH WASHING MACHINE AND EMPLOYEE WAS ACTIVELY USING MACHINE DURING INSPECTION. ALSO OSBERVED NO SANITIZER READING AT LOW TEMPERATURE DISH MACHINE AT BAR. CHLORINE SANITIZER MUST READ AT LEAST 100 PPM INSIDE OF LOW TEMPERATURE DISH MACHINE. PRIORITY VIOLATION. 7-38-025. 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.

More about cleaning or sanitizing problems

notedCode 22Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

OBSERVED COOKED PASTA AT IMPROPER COLD HOLDING TEMPERATURE AT 46F INSIDE OF WALK IN COOLER. ALSO OBSERVED COOKED SAUSAGE AT 47F, SPINACH DIP AT 48F, TOMATO SOUP AT 47.5F AND POMODORO SOUP AT 47.8F IN WALK IN COOLER. TCS FOODS MUST BE HELD AT 41F OR BELOW. PRIORITY VIOLATION. 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.

More about food kept at an unsafe temperature

notedCode 58Permits, training, and postings

Official Wording

Allergen training as required

Inspector’s Notes

OBSREVED NO ALLERGEN TRAINING CERTIFICATE FOR CERTIFIED FOOD MANAGER ON SITE. MUST PROVIDE AT ALL TIMES.

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, Oct 22, 2026 · Original Source

Canvass Re-Inspection

Apr 24, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Chicago Department of Public Health, Apr 24, 2025 · Original Source

Canvass

Apr 9, 2025

Fail

6 recorded violations

notedCode 10Handwashing

Official Wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s Notes

OBSERVED FOOD EMPLOYEE USING HAND SINK TO FILL JUG OF WATER. HAND WASHING SINKS MAY NOT BE USED FOR ANY PURPOSE OTHER THAN HAND WASHING. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION CONSOLIDATED WITH PREVIOUS VIOLATION.

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 Wording

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

Inspector’s Notes

OBSERVED FOOD EMPLOYEE WASHING DISHES IN HOT WATER DISH MACHINE WITH A FINAL UTENSIL SURFACE TEMPERATURE OF 150 F. INSTRUCTED MANAGER TO ENSURE SURFACE TEMPERATURE OF UTENSILS REACHES A MINIMUM OF 160 F. TECHNICIAN SERVICED DISH MACHINE. PRIORITY VIOALTION 7-38-025 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.

More about cleaning or sanitizing problems

notedCode 38Pests

Official Wording

INSECTS, RODENTS, & ANIMALS NOT PRESENT

Inspector’s Notes

OBSERVED 15 SMALL FLIES THROUGHOUT FACILITY, INCLUDING BEHIND BAR AREA IN DISH AREA AND KITCHEN. OBSERVED 1 LIVE ROACH IN HANDWASHING SINK IN DINING ROOM AND 1 LIVE ROACH NEAR 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO SERVICE ALL AREAS AFFECTED BY PESTS. PEST CONTROL SERVICE RECOMMENDED. 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.

More about signs of rodents or insects

notedCode 43Equipment and utensils

Official Wording

IN-USE UTENSILS: PROPERLY STORED

Inspector’s Notes

OBSERVED ICE SCOOP STORED WITH HANDLE TOUCHING ICE IN ICE STORAGE BIN AT BAR. INSTRUCTED MANAGER TO STORE WITH SCOOP HANDLE FACING UPWARD OR TO REMOVE SCOOP FROM ICE BIN.

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 48Cleaning and sanitizing

Official Wording

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

Inspector’s Notes

OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR MEASURING UTENSIL SURFACE TEMPERATURE IN HOT WATER DISH MACHINE ON SITE. INSTRUCTED MANAGER TO PROVIDE IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR. 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.

More about cleaning or sanitizing problems

notedCode 50Other

Official Wording

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE

Inspector’s Notes

OBSERVED HOT WATER THROUGHOUT FACILITY REACHES A MAXIMUM TEMPERATURE OF 94 F. INSTRUCTED MANAGER TO ENSURE HOT WATER HAS A MINIMUM TEMPERATURE OF 100 F FOR ALL HAND WASHING SINKS AND 110 F FOR ALL OTHER SINKS. HOT WATER RESTORED BEFORE CONCLUSION OF INSPECTION. PRIORITY VIOLATION 7-38-030(C)

In Plain English

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

More about other finding

Official record from Chicago Department of Public Health, Apr 9, 2025 · Original Source

Canvass

Apr 11, 2024

Pass w/ Conditions

2 recorded violations

notedCode 21Food temperature

Official Wording

PROPER HOT HOLDING TEMPERATURES

Inspector’s Notes

OBSERVED CHICKEN HELD AT AN INADEQUATE TEMPERATURE OF 117 F. INSTRUCTED MANAGER TO ENSURE ALL HOT FOODS ARE HELD AT 135 AND ABOVE. MANAGER DISCARDED 10 POUNDS OF CHICKEN ($60) PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

In Plain English

More about food kept at an unsafe temperature

notedCode 22Food temperature

Official Wording

PROPER COLD HOLDING TEMPERATURES

Inspector’s Notes

OBSERVED VARIOUS TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 46-49 F. INSTRUCTED MANAGER TO ENSURE ALL COLD TCS FOODS ARE HELD AT 41 F AND BELOW. THE MANAGER DISCARDED 1/4 GALLON OF HEAVY CREAM, 1 GALLON OF MILK, AND 3 POUNDS OF MASHED POTATOES. PRIORITY VIOLATION 7-38-005 CITATION COMBINED WITH PREVIOUS VIOLATIONS.

In Plain English

More about food kept at an unsafe temperature

Official record from Chicago Department of Public Health, Apr 11, 2024 · Original Source

License

Apr 11, 2024

Pass w/ Conditions

0 recorded violations

No violations recorded in this inspection.

Official record from Chicago Department of Public Health, Apr 11, 2024 · Original Source

Short Form Complaint

Nov 27, 2023

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Chicago Department of Public Health, Nov 27, 2023 · Original Source

Canvass

Oct 23, 2023

Pass

1 recorded violation

notedCode 55Cleaning and sanitizing

Official Wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s Notes

OBSERVED WET MOP STORED IN THE BUCKET IN THE UTILITY STORAGE AREA. INSTRUCTED TO HANG MOPS WHEN NOT IN USE.

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

Official record from Chicago Department of Public Health, Oct 23, 2023 · Original Source