Pass

Pippins Tavern

39 E Chicago Ave, Chicago, IL 60611

Restaurant ZIP 60611 Risk 1 (High)

Passed · as of Jul 7, 2026

Pippins Tavern was last inspected on July 7, 2026 with a result of “Pass”. Inspectors found 5 violations, 1 of them critical.

Latest inspection

July 7, 2026 · Canvass

Pass

Result: Pass

1 critical4 general
  • CriticalFood handling

    Surfaces that touch food weren’t cleaned and sanitized.

    Inspector’s note: Observed slight build up in ice machine on ice chutes. Instructed manager must clean interior of ice machine and maintain.

    Official wording (code 16)

    Food-contact surfaces: cleaned & sanitized

  • GeneralFacility upkeep

    Equipment and surfaces were dirty.

    Inspector’s note: Observed slight pink build up inside bar gun holders. Instructed manager must clean interior of bar gun holders and maintain.

    Official wording (code 49)

    Non-food/food contact surfaces clean

  • GeneralFacility upkeep

    Toilet rooms weren’t built, stocked, or cleaned properly.

    Inspector’s note: No covered trash receptacle in employees washroom. Must provide.

    Official wording (code 53)

    Toilet facilities: properly constructed, supplied, & cleaned

  • GeneralFacility upkeep

    Floors, walls, or ceilings were damaged or dirty.

    Inspector’s note: Observed accumulated dirt/grime build up inside bar and prep areas floor drains. Instructed manager must clean interior of all floor drains and maintain.

    Official wording (code 55)

    Physical facilities installed, maintained & clean

  • GeneralFacility upkeep

    Ventilation or lighting was inadequate.

    Inspector’s note: Observed one burned out ceiling light bulb above dishmachine. Instructed manager must replace with working ceiling light bulb.

    Official wording (code 56)

    Adequate ventilation & lighting; designated areas used

Inspection history

11 inspections on record

  1. No Entry

    Non-Inspection · No Entry

    No violations

  2. Conditional

    Canvass · Pass w/ Conditions

    2 critical4 general1 paperwork Show violations
    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: Noted internal temperature of the following tcs food items inside walk in cooler to be improper:-chicken 48.6f/45.9f,pasta 49.9f/45f, beef 44.9f,pico de gallo 45.1f, soup 47.1f,eggs 45.1f, chicken wings 45.8f, assorted sauces 45.6f. Manager immediately and voluntarily disposed of 40 lbs of products worth $60.00 through denaturing process. Priority violation #7-38-005. Citation issued.

      Official wording (code 22)

      Proper cold holding temperatures

    • CriticalFood temperature

      Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

      Inspector’s note: Equipment not maintaining proper temperature. Noted temperature of walk in cooler at the prep area to be improper at 45.6f. Instructed not to use equipment until maintaining proper temperature of 41f and below. Priority violation #7-38-005. Citation issued.

      Official wording (code 33)

      Proper cooling methods used; adequate equipment for temperature control

    • GeneralFood handling

      Wiping cloths weren’t used or stored properly.

      Inspector’s note: Noted dirty wiping cloths on prep tables not properly stored. Instructed to properly store all washcloths in a sanitizing solution especially when not in use.

      Official wording (code 41)

      Wiping cloths: properly used & stored

    • GeneralFood handling

      In-use utensils weren’t stored properly.

      Inspector’s note: Noted serving plates on shelves at the kitchen prep area not properly stored. Instructed to invert all serving plates at the dinning tables to prevent dust accumulation.

      Official wording (code 43)

      In-use utensils: properly stored

    • GeneralFacility upkeep

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

      Inspector’s note: Noted loose and missing knots on lid of service prep coolers at the kitchen prep area. Instructed to repair and maintain.

      Official wording (code 47)

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

    • GeneralFacility upkeep

      Dishwashing equipment wasn’t set up, maintained, or used correctly.

      Inspector’s note: Noted high temperature dish washing machine with the temperature measuring device (guage) not maintained. Noted high temperatur dish washing machine guage with reading of 00f. Priority foundation violation#7-38-005. Citation issued.

      Official wording (code 48)

      Warewashing facilities: installed, maintained & used; test strips

    • PaperworkManagement & training

      No manager on duty held a City of Chicago food sanitation certificate.

      Inspector’s note: Noted no certified food manager on duty with the original city of chicago food service certificate while tcs foods (rice, chicken soups etc.) were being prepared and served. Instructed management that a certified food manager must be present at all times tcs foods are prepared and served and also the person in charge must have a city of chicago certificate by next inspection (upon being inspected) priority foundation violation 7-38-012. Citation issued.

      Official wording (code 2)

      City of chicago food service sanitation certificate

  3. Pass

    Complaint Re-Inspection · 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 milk crates being used as shelving throughout the prep and storage areas. Must remove and provide shelving that is 6" off the floor and provides floor accessibility to ensure adequate facility cleaning.

      Official wording (code 47)

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

  4. Conditional

    Complaint · Pass w/ Conditions

    4 critical2 general2 paperwork Show violations
    • CriticalManagement & training

      No written plan or kit for cleaning up vomit or diarrhea.

      Inspector’s note: Observed facility with no clean up kit & procedure for responding to vomiting and diarrheal events. Instructed facility to develop a clean-up procedure and maintain appropriate supplies that correspond with on-site plan. Must keep both the policy and supplies on site at all times. Priority foundation violation #7-38-005. Citation issued.

      Official wording (code 5)

      Procedures for responding to vomiting and diarrheal events

    • CriticalHygiene & sanitation

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

      Inspector’s note: Observed hand sink in lower-level bar not accessible. Basin had strainer and dish racks on top. Instructed that sink must be accessible and maintained at all times. Priority foundation violation #7-38-030(c). Citation issued.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood source

      Required records (shellfish tags, parasite-destruction logs) were missing.

      Inspector’s note: Must provide the date on all shellfish tags, when the last shellstock from the container is sold or served; and store all shellfish tags in chronological order for at least 90 days from the sale date. Priority foundation violation #7-38-005. Citation issued.

      Official wording (code 14)

      Required records available: shellstock tags, parasite destruction

    • CriticalFood handling

      Surfaces that touch food weren’t cleaned and sanitized.

      Inspector’s note: Noted low temperature dish washing machine in use not properly sanitizing. Sanitizing strength of sanitizer (chlorine) at the time of inspection was 0 ppm. Equipment must properly sanitize at a minimum of 50 ppm. Instructed not to use unit until reinspected by chicago department of health (cdph). Tagged unit. Priority violation #7-38-025. Citation issued.

      Official wording (code 16)

      Food-contact surfaces: cleaned & sanitized

    • GeneralFacility upkeep

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

      Inspector’s note: Observed milk crates being used as shelving throughout the prep and storage areas. Must remove and provide shelving that is 6" off the floor and provides floor accessibility to ensure adequate facility cleaning.

      Official wording (code 47)

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

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed missing and damaged floor tiles in lower-level prep area. Noted lower level prep area floor grout missing. Instructed to repair to create a smooth and easily cleanable surface. Must maintain at all times.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • PaperworkManagement & training

      No manager on duty held a City of Chicago food sanitation certificate.

      Inspector’s note: Noted facility did not provide a valid city of chicago food service sanitation certificate for employees working on site. Informed a certified manager with a current city of chicago certificate must be on premises at all times and a valid must remain posted on site whenever time and temperature control for safety(tcs) foods are being prepared, handled and/or served. Priority foundation violation #7-38-012. Citation issued.

      Official wording (code 2)

      City of chicago food service sanitation certificate

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: Observed no certified food manager with allergen training. Instructed any persons with the city of chicago food sanitation certificate to comply with completion of training. Must provide documentation.

      Official wording (code 58)

      Allergen training as required

  5. Pass

    Canvass · Pass

    1 critical6 general Show violations
    • CriticalHygiene & sanitation

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

      Inspector’s note: Observed handwashing signage missing from handwashing sinks at 1st floor and basement bar areas, and basement server station. Instructed to provide adequate handwashing signage to all handwashing sinks and maintain at all times.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • GeneralFood temperature

      Frozen food was thawed the wrong way.

      Inspector’s note: Observed fish received frozen in reduced oxygen packaging thawing while still in reduced oxygen environment. Instructed to remove fish received frozen in reduced oxygen packaging prior to thawing or immediately upon completion of thawing and maintain.

      Official wording (code 35)

      Approved thawing methods used

    • GeneralFacility upkeep

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

      Inspector’s note: Observed top-door cooler in the basement bar area missing handle and lid tracks in poor repair. Instructed to repair or replace lid handle and tracks and maintain all equipment in good repair.

      Official wording (code 47)

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

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Observed nonfood-contact surfaces of ice machines in basement area and compressors on several coolers throughout 1st floor bar and basement kitchen area to be soiled with dust and debris. Instructed to clean nonfood-contact surfaces of equipment at adequate frequency to prevent build up of soil and maintain.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Observed handwashing sink faucet in rear kitchen area to be leaking, but functional. Instructed to repair or replace faucet fixture and maintain all plumbing fixtures free of leaks and in good repair.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

      Garbage wasn’t handled or stored properly.

      Inspector’s note: Observed unnecessary items and miscellaneous equipment in the waste receptacle storage enclosure. Instructed to remove unnecessary items and maintain waste receptacle enclosure clean.

      Official wording (code 54)

      Garbage & refuse properly disposed; facilities maintained

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed physical facilities to be soiled with food debris in the following areas: walls and floors beneath shelves in the dry storage area, floors beneath soiled utensil counter and linen basket in the warewashing area, floors along base coving and beneath cooking equipment in the rear kitchen area. Instructed to clean floors, walls, and ceilings at adequate frequency to prevent build up of soil and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

  6. Pass

    Canvass Re-Inspection · Pass

    No violations

  7. Fail

    Canvass · Fail

    3 critical1 general2 paperwork Show violations
    • CriticalHygiene & sanitation

      Staff touched ready-to-eat food with bare hands.

      Inspector’s note: Observed limes being handled by food employee and bartender (slicing, shaving and juicing) limes at bar top in facility with bare hands. Instructed to use suitable utensils or gloves when handling ready to eat foods at all times and maintain to prevent contamination. Priority violation. #7-38-010. Citation issued. Squeezed lime juice and cut limes were discarded voluntarily by person in charge. Priority

      Official wording (code 9)

      No bare hand contact with rte food or a pre-approved alternative procedure properly allowed

    • CriticalFood handling

      Surfaces that touch food weren’t cleaned and sanitized.

      Inspector’s note: Observed excessive black and pink slime substance on interior lid of large ice machine dripping on to ice used for human consumption. Ice machine is located in basement prep area. Instructed to clean ans sanitize ice machine. Priority foundation violaion. 7-38-005. Citation issued.

      Official wording (code 16)

      Food-contact surfaces: cleaned & sanitized

    • CriticalFood temperature

      Hot food was held below a safe temperature.

      Inspector’s note: Observed approximately 3 lbs turkey @94.3f and 8 lbs of cooked ham @95.8 all located in front prep area carving station at improper temperaures. Instructed to hold all hot held tcs foods at 135f or higher. Pic voluntarily discarded during time of inspection. Priority violation. 7-38-005.

      Official wording (code 21)

      Proper hot holding temperatures

    • GeneralFacility upkeep

      Dishwashing equipment wasn’t set up, maintained, or used correctly.

      Inspector’s note: Observed no irreversible registering temperature indicator shall be provided and readyly accessible for measuring the utensil surface temperature.instructed to provide and maintain. Priority foundation violation. 7-38-005. No citation issued.

      Official wording (code 48)

      Warewashing facilities: installed, maintained & used; test strips

    • PaperworkManagement & training

      No manager on duty held a City of Chicago food sanitation certificate.

      Inspector’s note: Observed no city of chicago certified food manager on site during time of inspection with valid original certificate posted while preparing and serving chicken, ham, turkey, sliced tomatoes. Instructed to provide and maintain at least one on site at all time. Priority foundation violation. 7-38-012. Citation issued.

      Official wording (code 2)

      City of chicago food service sanitation certificate

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: Observed no allergen training certificate completion on site for certified food manager on duty.

      Official wording (code 58)

      Allergen training as required

  8. Conditional

    Canvass · Pass w/ Conditions

    2 general Show violations
    • GeneralFood handling

      No approval obtained for a specialized processing method.

      Inspector’s note: Observed 10 lbs of on site vacuum packaged raw meat in prep cooler with No approved HACCP plan, found cryovac machine in main Kitchen. Machine is tagged. Instructed manager to discontinue such process until proper variance is obtained from the office of CDPH. priority foundation violation 7-38-005. food discarded valued at $30.

      Official wording (code 32)

      Variance obtained for specialized processing methods

    • GeneralFood handling

      In-use utensils weren’t stored properly.

      Inspector’s note: food scoops stored in standing water, instructed to store according to health code, ie.

      Official wording (code 43)

      In-use utensils: properly stored

  9. Pass

    License Re-Inspection · 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: Found rusty racks inside of the 1st floor bar cooler. Must replace or repair.

      Official wording (code 47)

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

  10. Fail

    License · Fail

    4 critical7 general1 paperwork Show violations
    • CriticalManagement & training

      Staff weren’t trained on, or didn’t follow, the rules for reporting illness.

      Inspector’s note: Observed no employee health policy on site. Instructed to provide an employee health policy that includes a signed acknowledgement from each employee. Priority foundation 7-38-010.

      Official wording (code 3)

      Management, food employee and conditional employee; knowledge, responsibilities and reporting

    • CriticalHygiene & sanitation

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

      Inspector’s note: Found no hot water at the handwashing sink located in the lower level dish area; water is at 80.0 f. Must provide hot water with a minimum temperature of 100 f and maximum of 120 f. Priority 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: Observed no handwashing sink in the lower level coffee prep area. A handwashing sink must be located to allow convenient use by employees in all food dispensing areas; instructed to provide. Priority foundation. 7-38-030(c).

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood temperature

      Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

      Inspector’s note: Equipment not maintaining proper temperature; noted temperature of 2 prep coolers in the lower level cooks line to be 75 f and 44 f. Must repair so that equipment maintains proper temperature of 41f and below. Priority violation 7-38-005.

      Official wording (code 33)

      Proper cooling methods used; adequate equipment for temperature control

    • GeneralPests

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

      Inspector’s note: Found no pest control log book on site. Instructed to have a pest control log book on site at all times. Priority foundation 7-38-020(c).

      Official wording (code 38)

      Insects, rodents, & animals not present

    • GeneralFood handling

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

      Inspector’s note: Noted storm water pipes located above liquor storage area. Must provide a waterproof encasement for pipes located directly over beer kegs, liquor bottles, and other alcohol.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralFacility upkeep

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

      Inspector’s note: Found rusty racks inside of the 1st floor bar cooler. Must replace or repair.

      Official wording (code 47)

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

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Dump sink at the 1st floor bar is slow draining. Must repair.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Must install a prep/dump sink in the lower level bar.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

      Toilet rooms weren’t built, stocked, or cleaned properly.

      Inspector’s note: Must provide a covered waste receptacle in the lower level employee restroom.

      Official wording (code 53)

      Toilet facilities: properly constructed, supplied, & cleaned

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Found air duct insulation in disrepair in the back storage area located off the kitchen. Must repair.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: Observed no proof of allergen training on site. Must provide proof of allergen training for all chicago certified food managers.

      Official wording (code 58)

      Allergen training as required

More in ZIP 60611

Source: Chicago Department of Public Health (CDPH) open data, refreshed hourly. Last inspection 4 months ago. Always confirm with the official record.