Pass

Grant Park Bistro

800 S Michigan Ave, Chicago, IL 60605

Restaurant ZIP 60605 Risk 1 (High)

Passed · as of Apr 22, 2026

Grant Park Bistro was last inspected on April 22, 2026 with a result of “Pass”. Inspectors found 2 violations.

Latest inspection

April 22, 2026 · Canvass

Pass

Result: Pass

2 general
  • GeneralFood handling

    Food wasn’t labeled or wasn’t in its original container.

    Inspector’s note: Observed large container of sugar not labeled. Instructed to provide and maintain.

    Official wording (code 37)

    Food properly labeled; original container

  • GeneralFacility upkeep

    Floors, walls, or ceilings were damaged or dirty.

    Inspector’s note: Observed dish room with accumulation of grease, dirt and food debris/splatter on walls. Instructed to clean and maintain.

    Official wording (code 55)

    Physical facilities installed, maintained & clean

Inspection history

12 inspections on record

  1. Pass

    Canvass Re-Inspection · Pass

    No violations

  2. Conditional

    Canvass Re-Inspection · Pass w/ Conditions

    2 critical5 general Show violations
    • CriticalHygiene & sanitation

      Staff were eating, drinking, or smoking where food is prepared.

      Inspector’s note: Must provide designated area for employees personal drinks. All open drinks are prohibited in prep areas. Instructed to maintain

      Official wording (code 6)

      Proper eating, tasting, drinking, or tobacco use

    • CriticalFood handling

      Surfaces that touch food weren’t cleaned and sanitized.

      Inspector’s note: Observed the low temperature dish machine in the bar not properly sanitizing at 0ppm of chlorine during the inspection. Instructed manager said equipment must properly sanitize at 50ppm-100ppm of chlorine all times. Unit tagged and held for inspection by the department of health and may not be used. Priority violation. No citation issued 7-38-025.

      Official wording (code 16)

      Food-contact surfaces: cleaned & sanitized

    • GeneralFood handling

      Food wasn’t protected from contamination during prep, storage, or display.

      Inspector’s note: No splash guard in front exposed hand sink by the cook line. Must install a washable splashguard. Missing ice bin covers at front bar ice bins. Must provide and maintain ice bin covers

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Observed build up of black slime on caulk in the bar. Instructed to remove caulk, clean, santize, re-caulk, and maintain in good condition.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Garbage wasn’t handled or stored properly.

      Inspector’s note: Observed debris around dumpster. Instructed to clean and maintain.

      Official wording (code 54)

      Garbage & refuse properly disposed; facilities maintained

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed soiled mop heads not properly stored. Instructed manager to hang mop heads to prevent insect breeding.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed debris on floors along walls and corners in dishwashing and storage areas. Instructed manager to clean and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

  3. Fail

    Canvass · Fail

    7 critical7 general Show violations
    • CriticalHygiene & sanitation

      Staff were eating, drinking, or smoking where food is prepared.

      Inspector’s note: Must provide designated area for employees personal drinks. All open drinks are prohibited in prep areas. Instructed to maintain

      Official wording (code 6)

      Proper eating, tasting, drinking, or tobacco use

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed exposed hand washing sink in the corner prep area rendered inaccessible by red bucket being placed inside it. Instructed to maintain all exposed hand washing sinks open and accessible for hand washing. Priority foundation violation 7-38-030(c). Citation combined with above.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed no hand soap available at handsink in the corner prep area. Instructed to provide handsoap at all times. Priority foundation violation 7-38-030 (c) citation issued

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed no paper towels at exposed hand washing sink in the corner prep area. Instructed to maintain paper towels at all exposed hand washing sinks at all times. Priority foundation violation 7-38-030(c). Citation combined with above violation.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed no hot running water at employee men bathroom handwashing sinks. Temperature of water was 68-70.5f at the time of inspection. Instructed to have hot and cold running water at a minimum temperature of 100f at all hand wash sinks. Priority violation 7-38-030(c)

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood handling

      Surfaces that touch food weren’t cleaned and sanitized.

      Inspector’s note: Observed the low temperature dish machine in the bar not properly sanitizing at 0ppm of chlorine during the inspection. Instructed manager said equipment must properly sanitize at 50ppm-100ppm of chlorine all times. Unit tagged and held for inspection by the department of health and may not be used. Priority violation. Citation issued 7-38-025.

      Official wording (code 16)

      Food-contact surfaces: cleaned & sanitized

    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: Observed tcs food held at improper internal temperatures in the front prep cold holding unit, such as 3.i4lbs of salmon at 50.2f. Manager discarded and denatured a total 3.14lbs at $95. All cold tcs food must maintain 41f or below . Priority violation. Citation issued 7-38-005.

      Official wording (code 22)

      Proper cold holding temperatures

    • GeneralFood handling

      Food wasn’t protected from contamination during prep, storage, or display.

      Inspector’s note: No splash guard in front exposed hand sink by the cook line. Must install a washable splashguard. Missing ice bin covers at front bar ice bins. Must provide and maintain ice bin covers

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Observed build up of black slime on caulk in the bar. Instructed to remove caulk, clean, santize, re-caulk, and maintain in good condition.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Garbage wasn’t handled or stored properly.

      Inspector’s note: Observed debris around dumpster. Instructed to clean and maintain.

      Official wording (code 54)

      Garbage & refuse properly disposed; facilities maintained

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed soiled mop heads not properly stored. Instructed manager to hang mop heads to prevent insect breeding.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed debris on floors along walls and corners in dishwashing and storage areas. Instructed manager to clean and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Observed fan in prep area in need of cleaning. Instructed to clean and main.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Observed one burnet out light bulb on the main prep line. Instructed to replace and maintain

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

  4. Conditional

    Complaint · Pass w/ Conditions

    2 critical2 general1 paperwork Show violations
    • CriticalFood handling

      Surfaces that touch food weren’t cleaned and sanitized.

      Inspector’s note: Low temp dish machine not sanitizing at final rinse at main kitchen, 0ppm of Cl obtained on test strips, machine was being used during inspection. Instructed manager to provide proper sanitizer concentration at final rinse. Priority violation 7-38-025. Machine is tagged not allowed to use, must contact the office of CDPH for tag removal request.

      Official wording (code 16)

      Food-contact surfaces: cleaned & sanitized

    • CriticalFood handling

      Specialized processes (curing, vacuum-packing, etc.) didn’t follow the approved plan.

      Inspector’s note: Not conforming to the approved variance and HACCP procedures. No discard date noted on ROP for cooked chicken in walk-in/prep coolers. Chicken is held up to 7days in cooler. Instructed to provide discard date. Priority foundation violation 7-38-005.

      Official wording (code 29)

      Compliance with variance/specialized process/haccp

    • GeneralFood handling

      Food wasn’t labeled or wasn’t in its original container.

      Inspector’s note: Bulk food ( salt, sugar...) not labeled, instructed to label and maintain.

      Official wording (code 37)

      Food properly labeled; original container

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Bottom shelves of drawer coolers not clean, food spills and debris noted, Instructed to clean and maintain.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: No allergen training certificate for food service manager, instructed to obtain.

      Official wording (code 58)

      Allergen training as required

  5. Conditional

    Canvass · Pass w/ Conditions

    5 critical3 general Show violations
    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: No hand soap provided at main kitchen and bar hand wash sink, bar tender and cooks serving customers during inspection. instructed to provide. priority foundation violation 7-38-030(c).

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: No paper towels provided at main kitchen and bar hand wash sink, instructed to provide. Priority foundation violation 7-38-030(c).

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Obstructed hand wash sink at bar, strainer and utensils placed in hand wash sink, Instructed to keep sink free from any utensils. Priority foundation violation 7-38-030(c).

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood handling

      Surfaces that touch food weren’t cleaned and sanitized.

      Inspector’s note: Low temp dish machine not sanitizing at final rinse at bar area, 0ppm of Cl obtained on test strips, machine was being used during inspection. Instructed manager to provide proper sanitizer concentration at final rinse. Priority violation 7-38-025. Machine is tagged not allowed to use, must contact the office of CDPH for tag removal request.

      Official wording (code 16)

      Food-contact surfaces: cleaned & sanitized

    • CriticalFood handling

      Specialized processes (curing, vacuum-packing, etc.) didn’t follow the approved plan.

      Inspector’s note: Not conforming to the approved variance and HACCP procedure, Found 10 lbs of vacuumed packaged fresh salmon fish in walk-in and prep coolers that were packaged on site, Instructed manager not to do ROP for fresh fish. Priority foundation violation 7-38-005. fish discarded valued at $100.

      Official wording (code 29)

      Compliance with variance/specialized process/haccp

    • GeneralFood handling

      Food wasn’t protected from contamination during prep, storage, or display.

      Inspector’s note: Mops stored too close to clean utensils rack, instructed to install a barrier or move the rack away from mop hangers.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralFood handling

      Clean utensils, equipment, or linens weren’t stored and handled properly.

      Inspector’s note: Deli cups not air dried after washing, instructed to air dry all multi-use utensils.

      Official wording (code 44)

      Utensils, equipment & linens: properly stored, dried, & handled

    • GeneralFacility upkeep

      Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

      Inspector’s note: Meat slicer not clean behind blade, food debris noted, instructed to clean and maintain.

      Official wording (code 47)

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

  6. Pass

    Canvass Re-Inspection · Pass

    No violations

  7. Fail

    Canvass · Fail

    1 critical3 general Show violations
    • CriticalFood handling

      No warning to customers about raw or undercooked food.

      Inspector’s note: 3-603.11 observed no consumer advisory posted for public view. Instructed to always have a consumer advisory sign posted for public view at all times. Priority foundation 7-38-005.

      Official wording (code 25)

      Consumer advisory provided for raw/undercooked food

    • GeneralPests

      Insects, rodents, or animals were present, or the building wasn’t sealed against them.

      Inspector’s note: 6-501.111 observed evidence of pest activity on site. Observed about 30 small flies on the walls and ceilings in the food prep area and about 30 small flies on the wall behind the bar 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).

      Official wording (code 38)

      Insects, rodents, & animals not present

    • GeneralFood handling

      Single-use items weren’t stored or used properly.

      Inspector’s note: 4-904.11 observed plates not inverted on the customer dining tables and by the chef area. Instructed to invert all tableware to protect from possible contamination at all times.

      Official wording (code 45)

      Single-use/single-service articles: properly stored & used

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: 4-601.11(c) observed minor grease debris in between the fryers. Instructed to clean.

      Official wording (code 49)

      Non-food/food contact surfaces clean

  8. Pass

    Canvass · Pass

    1 general Show violations
    • GeneralFacility upkeep

      Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

      Inspector’s note: Observed 1 out of 4 walk in coolers not in working order. No food was stored in cooler at time of inspection. Instructed manager to repair said walk in cooler.

      Official wording (code 47)

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

  9. Pass

    Canvass · Pass

    No violations

  10. No Entry

    Non-Inspection · No Entry

    No violations

  11. Pass

    License · Pass

    2 paperwork Show violations
    • PaperworkManagement & training

      Not all food employees had food-handler training.

      Inspector’s note: 2-102.13 observed facility missing required food handler training certification for all food handler employees. Facility must obtain and maintain all required food handler training certification for all food handler employees on site for inspection review.

      Official wording (code 57)

      All food employees have food handler training

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: Pa 100-0367 observed facility food service sanitation managers without required allergen training certification. Facility must obtain and maintain.

      Official wording (code 58)

      Allergen training as required

More in ZIP 60605

Source: Chicago Department of Public Health (CDPH) open data, refreshed hourly. Last inspection 6 months ago. Always confirm with the official record.