Obelix
700 N Sedgwick St, Chicago, IL 60654
Restaurant ZIP 60654 Risk 1 (High)
Passed · as of Jun 15, 2026
Obelix was last inspected on June 15, 2026 with a result of “Pass”. Inspectors found 3 violations, 1 of them critical.
Latest inspection
June 15, 2026 · Canvass
Result: Pass
1 critical2 general-
CriticalHygiene & sanitation
Hand sinks were missing, blocked, or not stocked with soap and towels.
Inspector’s note: Observed no handwashing signage at exposed handwashing sink located in bar. Instructed to provide.
Official wording (code 10)
Adequate handwashing sinks properly supplied and accessible
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GeneralFacility upkeep
Equipment or surfaces were in poor repair or made of material that can’t be cleaned.
Inspector’s note: Observed unused 2 drawer coooler underneath grill maintaining improper ambient temperature of 45f. Instructed to repair or replace and maintain coolers at proper temperatures.
Official wording (code 47)
Food & non-food contact surfaces cleanable, properly designed, constructed & used
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GeneralFacility upkeep
Plumbing problems, or missing protection against backflow.
Inspector’s note: Observed 1 of 2 washbowls inside men's restroom maintaining improper temperature of 75f. Instructed to repair and maintain all washbowl sinks at 100-120f.
Official wording (code 51)
Plumbing installed; proper backflow devices
Inspection history
7 inspections on record
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Pass
Canvass Re-Inspection · Pass
2 general1 paperwork Show violations
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GeneralPests
Insects, rodents, or animals were present, or the building wasn’t sealed against them.
Inspector’s note: 6-202.15: observed opening at base of outer front entrance door. Instructed to seal all outer openings to prevent pest entrance.
Official wording (code 38)
Insects, rodents, & animals not present
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GeneralFacility upkeep
Floors, walls, or ceilings were damaged or dirty.
Inspector’s note: 6-501.12: observed buildup on floor and along bases of wall in bar. Instructed to clean floors and along bases of walls underneath sinks and ice bin.
Official wording (code 55)
Physical facilities installed, maintained & clean
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PaperworkManagement & training
Required allergen training was missing.
Inspector’s note: 2-102.13: observed one employee with city of chicago food service sanitation certificate with no allergen awareness training. Instructed to provide allergen awareness training for all employees with city of chicago food service sanitation certificates.
Official wording (code 58)
Allergen training as required
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Conditional
Canvass Re-Inspection · Pass w/ Conditions
3 critical2 general1 paperwork Show violations
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CriticalFood source
Required records (shellfish tags, parasite-destruction logs) were missing.
Inspector’s note: 3-203.12: observed multiple shellstock tags from december 2024, january, february and march 2025 with no date when the last shellstock from the container is sold or served. Instructed the date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Priority foundation violation 7-38-005 citation issued. (note: citation issued during inspection on 3/17/2025, facility has no shellstock tags with date when last shellstock from container has been sold or served during canvass reinspection on 3/24/2025)
Official wording (code 14)
Required records available: shellstock tags, parasite destruction
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CriticalFood temperature
Cold food was held above a safe temperature.
Inspector’s note: 3-501.16(a:2,&b): observed cold tcs foods, held at improper temperatures ranging between 56.8-60.6f. Observed cold tcs foods, eggplant(58.3f), butter(59.3f), sliced tomatoes(59.2f), cheese(57.6f), potatoes(60.6f) and bacon(56.8f). Held at improper temperature. Instructed all cold tcs food must be held at 41f or below. Corrected on site manager voluntarily discarded and denatured food valued at $80 weighing 4 lbs.(note: observed said cold tcs foods stored in cold holding unit that had been previously tagged on 3/17/2025 and is still out of temperature and in use during canvass reinspection on 3/24/2025) priority violation 7-38-005 citation issued.
Official wording (code 22)
Proper cold holding temperatures
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CriticalFood temperature
Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.
Inspector’s note: Observed top compartment of cold holding unit in first floor prep area used to hold cold tcs foods at improper ambient temperature of 48.2f. Instructed once small cold holding unit in first floor prep area has been repaired and able to maintain tcs foods at 41f or less e-mail food@cityofchicago.org to request tag removal prior to using unit. Corrected on site held for inspection tag remains on cold holding unit in first prep area across from cooking equipment. (note: held for inspection tag placed on said cold holding unit during previous inspection on 3/17/2025. Observed top compartment of cold holding unit in first floor prep area used to hold cold tcs foods in use during canvass reinspection on 3/24/2025). Priority violation 7-38-005 citation issued
Official wording (code 33)
Proper cooling methods used; adequate equipment for temperature control
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GeneralPests
Insects, rodents, or animals were present, or the building wasn’t sealed against them.
Inspector’s note: 6-202.15: observed opening at base of outer front entrance door. Instructed to seal all outer openings to prevent pest entrance.
Official wording (code 38)
Insects, rodents, & animals not present
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GeneralFacility upkeep
Floors, walls, or ceilings were damaged or dirty.
Inspector’s note: 6-501.12: observed buildup on floor and along bases of wall in bar. Instructed to clean floors and along bases of walls underneath sinks and ice bin.
Official wording (code 55)
Physical facilities installed, maintained & clean
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PaperworkManagement & training
Required allergen training was missing.
Inspector’s note: 2-102.13: observed one employee with city of chicago food service sanitation certificate with no allergen awareness training. Instructed to provide allergen awareness training for all employees with city of chicago food service sanitation certificates.
Official wording (code 58)
Allergen training as required
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Fail
Canvass · Fail
5 critical3 general2 paperwork Show violations
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CriticalManagement & training
No one in charge was present who knew the food-safety rules.
Inspector’s note: Observed no person in charge with a valid city of chicago food service sanitation certificate. Instructed a person in charge with a valid city of chicago food service sanitation certificate must be on premises during all hours of operation. Corrected on site manager with city of chicago food service sanitation certificate arrived on site at 12:30pm. Priority foundation violation
Official wording (code 1)
Person in charge present, demonstrates knowledge, and performs duties
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CriticalFood source
Required records (shellfish tags, parasite-destruction logs) were missing.
Inspector’s note: Observed multiple shellstock tags from december 2024, january, february and march 2025 with no date when the last shellstock from the container is sold or served. Instructed the date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Priority foundation violation 7-38-005 citation issued.
Official wording (code 14)
Required records available: shellstock tags, parasite destruction
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CriticalFood temperature
Cold food was held above a safe temperature.
Inspector’s note: Observed cold tcs foods, held at improper temperatures ranging between 49.8-65.3f. Observed cold tcs foods, macaroon(50.4f), ham(50.9f), cheese(59.4f), duck(49.8f), pot pie(50.4f), bacon(65.3f), couscous(61.0f) and proscuitto(58.6f) held at improper temperature. Instructed all cold tcs food must be held at 41f or below. Corrected on site manager voluntarily discarded and denatured food valued at $330 weighing 11 lbs. Priority violation 7-38-005 citation.
Official wording (code 22)
Proper cold holding temperatures
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CriticalFood handling
No warning to customers about raw or undercooked food.
Inspector’s note: 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. Priority foundation violation 7-38-005 no citation issued
Official wording (code 25)
Consumer advisory provided for raw/undercooked food
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CriticalFood temperature
Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.
Inspector’s note: Observed top compartment of cold holding unit in first floor prep area used to hold cold tcs foods at improper ambient temperature of 52.9f and observed one door refrigerator with glass used to hold cold tcs foods at improper ambient temperature of 54.1f. Instructed all cold holding units must be maintained at 41f or below. Held for inspection tags placed on cold holding unit in first prep area and one door refrigerator in first floor prep area with glass door. Priority violation 7-38-005 citation issued
Official wording (code 33)
Proper cooling methods used; adequate equipment for temperature control
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GeneralPests
Insects, rodents, or animals were present, or the building wasn’t sealed against them.
Inspector’s note: Observed opening at base of outer front entrance door. Instructed to seal all outer openings to prevent pest entrance.
Official wording (code 38)
Insects, rodents, & animals not present
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GeneralFacility upkeep
Dishwashing equipment wasn’t set up, maintained, or used correctly.
Inspector’s note: Observed no irreversible temperature indicator for measuring surface temperature of utensils and other dishes. Instructed manager to provide. Corrected on site irreversible temperature indicator for measuring surface temperature of utensils and other dishes delivered to facility before conclusion of inspection. Priority foundation violation 7-38-005 no citation issued.
Official wording (code 48)
Warewashing facilities: installed, maintained & used; test strips
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GeneralFacility upkeep
Floors, walls, or ceilings were damaged or dirty.
Inspector’s note: Observed buildup on floor and along bases of wall in bar. Instructed to clean floors and along bases of walls underneath sinks and ice bin.
Official wording (code 55)
Physical facilities installed, maintained & clean
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PaperworkManagement & training
No manager on duty held a City of Chicago food sanitation certificate.
Inspector’s note: Observed no person in charge with a valid city of chicago food service sanitation certificate. Instructed a person in charge with a valid city of chicago food service sanitation certificate must be on premises during all hours of operation. Corrected on site manager with city of chicago food service sanitation certificate arrived on site at 12:30pm. Priority foundation violation. 7-38-012 citation issued.
Official wording (code 2)
City of chicago food service sanitation certificate
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PaperworkManagement & training
Required allergen training was missing.
Inspector’s note: Observed one employee with city of chicago food service sanitation certificate with no allergen awareness training. Instructed to provide allergen awareness training for all employees with city of chicago food service sanitation certificates.
Official wording (code 58)
Allergen training as required
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Conditional
Canvass · Pass w/ Conditions
4 general Show violations
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GeneralFood handling
Food wasn’t labeled or wasn’t in its original container.
Inspector’s note: Bulk food container ( salt, sugar..) not labeled, instructed to order.
Official wording (code 37)
Food properly labeled; original container
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GeneralHygiene & sanitation
Staff personal cleanliness was inadequate.
Inspector’s note: Food handlers not wearing hair restrains, instructed to wear.
Official wording (code 40)
Personal cleanliness
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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 after washing..
Official wording (code 44)
Utensils, equipment & linens: properly stored, dried, & handled
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GeneralFacility upkeep
Dishwashing equipment wasn’t set up, maintained, or used correctly.
Inspector’s note: No Chlorine test strip on site for low temp dish washing at bar area, instructed to obtain. Priority foundation violation 7-38-005.
Official wording (code 48)
Warewashing facilities: installed, maintained & used; test strips
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Conditional
Canvass · Pass w/ Conditions
4 critical17 general1 paperwork Show violations
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CriticalHygiene & sanitation
Hand sinks were missing, blocked, or not stocked with soap and towels.
Inspector’s note: Disposable paper towels not provided at bar hand sink. Facility must ensure all sinks are stocked with disposable paper towels. Managers provided paper towels on site. Priority foundation violation 7-38-005 citation issued.
Official wording (code 10)
Adequate handwashing sinks properly supplied and accessible
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CriticalFood source
Required records (shellfish tags, parasite-destruction logs) were missing.
Inspector’s note: The date when the last shellstock was sold is not recorded on all shellstock tags that were provided on site. The facility must record the date when the last shellstock was sold. Facility manager went through all invoice receipts in house to verify when last shellstock items were sold. Priority foundation violation 7-38-005 citation issued.
Official wording (code 14)
Required records available: shellstock tags, parasite destruction
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CriticalFood handling
Surfaces that touch food weren’t cleaned and sanitized.
Inspector’s note: Observed chlorine sanitizer concentration at 0ppm at bar dish machine. Instructed to maintain it at 50-200ppm. Observed empty bottle of chlorine sanitizer attached to the dish machine. Manager on site provided full container chlorine sanitizer on site. Low temperature dish machine reached 200ppm while on site. Priority 7-38-025 citation issued.
Official wording (code 16)
Food-contact surfaces: cleaned & sanitized
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CriticalFood handling
Specialized processes (curing, vacuum-packing, etc.) didn’t follow the approved plan.
Inspector’s note: Raw red mullet (fish) and crushed peanuts is prepared with reduced oxygen packaging. A haccp/varience plan was not submitted to the health department prior to engaging in a rop operation without a varience. Discussed with manager on site. All items have been discarded on site at an approximate cost of $43 and an estimated weight value of 2.5 pounds. Facility must reach out to health department to inquire more information at cdphfood@cityofchicago.org. Priority violation 7-38-005 citation issued.
Official wording (code 29)
Compliance with variance/specialized process/haccp
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GeneralFood temperature
Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.
Inspector’s note: The method of cooling cork screw pasta is inadueqate. Food must be uncovered during cooling.
Official wording (code 33)
Proper cooling methods used; adequate equipment for temperature control
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GeneralFood handling
Food wasn’t labeled or wasn’t in its original container.
Inspector’s note: Food storage containers in the basement dry storage area is not labeled. Facility must provide.
Official wording (code 37)
Food properly labeled; original container
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GeneralPests
Insects, rodents, or animals were present, or the building wasn’t sealed against them.
Inspector’s note: Exterior back door near cookline is left partially open and allows for pests. Exterior doors shall be: self-closing, solid and tight fitting, and limited to designated use. Manager shut door while on site.
Official wording (code 38)
Insects, rodents, & animals not present
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GeneralFood handling
Food wasn’t protected from contamination during prep, storage, or display.
Inspector’s note: Utensils not provided in bar area for drink toppings such as zest from citrus foods, citrus slices, and olives. Food employees shall use suitable utensils such as deli tissue, spatulas/tongs, dispensing equipment or single use gloves when handling ready to eat foods.
Official wording (code 39)
Contamination prevented during food preparation, storage & display
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GeneralFood handling
Food wasn’t protected from contamination during prep, storage, or display.
Inspector’s note: Containers of food and drinks found stored on the floor in the following areas; dry storage area and walk-in freezer. Facility must place items at least 6 inches above the floor.
Official wording (code 39)
Contamination prevented during food preparation, storage & display
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GeneralFood handling
Food wasn’t protected from contamination during prep, storage, or display.
Inspector’s note: Single plastic cup without a handle, used as a scoop in dry sotrage area. Facility must provide a scoop with a handle.
Official wording (code 39)
Contamination prevented during food preparation, storage & display
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GeneralFood handling
Wiping cloths weren’t used or stored properly.
Inspector’s note: In-use wiping cloths are not stored properly. Found on prep counters in basement and 1st floor cookline. Cloths used to wipe surfaces and equipment shall be held in a proper sanitizer solution. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. In-use cloths must be laundered dailiy.
Official wording (code 41)
Wiping cloths: properly used & stored
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GeneralFood handling
In-use utensils weren’t stored properly.
Inspector’s note: Utensils stored in stagnant water located in wait station/expedite area and near fryer. Store in-use utensils: 1) in the food with the handle up and out of the food item; 2) stored on a clean and sanitized sirface; 3) in running water; 4) in container of hot water maintained at or above 135f.
Official wording (code 43)
In-use utensils: properly stored
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GeneralFood handling
In-use utensils weren’t stored properly.
Inspector’s note: Knives stored between soiled prep-line unit in cookline. Store in-use utensils: 1) in the food with the handle up and out of the food item; 2) stored on a clean and sanitized sirface; 3) in running water; 4) in container of hot water maintained at or above 135f. Manager relocated knives on site.
Official wording (code 43)
In-use utensils: properly stored
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GeneralFood handling
Clean utensils, equipment, or linens weren’t stored and handled properly.
Inspector’s note: Clean pots stored on the floor in clean dish room. Facility must place items at least 6 inches above the floor.
Official wording (code 44)
Utensils, equipment & linens: properly stored, dried, & handled
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GeneralFood handling
Single-use items weren’t stored or used properly.
Inspector’s note: Mollusk shells are reused. Mollusk shells may not be used more than once as serving containers. Found on 1st floor dish rack.
Official wording (code 45)
Single-use/single-service articles: properly stored & used
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GeneralFood handling
Single-use items weren’t stored or used properly.
Inspector’s note: Single use plastic articles/reused cheese containers found in the basement dish and 1st floor dish area. Facility must replace with ansi/nsf kitchen grade material.
Official wording (code 45)
Single-use/single-service articles: properly stored & used
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GeneralFacility upkeep
Equipment or surfaces were in poor repair or made of material that can’t be cleaned.
Inspector’s note: Milk crates used as elevation for storage of food products in basement. Facility must provide sehlving that is easy to monitor and clean debris underneath and that is a smooth and easily cleanable surface.
Official wording (code 47)
Food & non-food contact surfaces cleanable, properly designed, constructed & used
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GeneralFacility upkeep
Equipment and surfaces were dirty.
Inspector’s note: Fanguard in the produce walk-in cooler is heavily soiled with debris. Facility must clean and maintain.
Official wording (code 49)
Non-food/food contact surfaces clean
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GeneralFacility upkeep
Equipment and surfaces were dirty.
Inspector’s note: Exterior kitchen equipment (side of units) located in cookline area is heaviliy soiled with debris/grease. Facility must clean and maintain.
Official wording (code 49)
Non-food/food contact surfaces clean
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GeneralFacility upkeep
Floors, walls, or ceilings were damaged or dirty.
Inspector’s note: Observed soil/dust on kitchen/cookline ceiling. Facility must clean and maintain.
Official wording (code 55)
Physical facilities installed, maintained & clean
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GeneralFacility upkeep
Floors, walls, or ceilings were damaged or dirty.
Inspector’s note: Unnecessary items / nonfunctional equipment found in basement dry storage area. The premises shall be free of items unnecessary to the operation or maintenance of the establishment. This includes equipment that is nonfunctional or no longer used.
Official wording (code 55)
Physical facilities installed, maintained & clean
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PaperworkManagement & training
No manager on duty held a City of Chicago food sanitation certificate.
Inspector’s note: No original and valid city of chicago food service sanitation certificate was posted nor provided on site for the present manager on duty while tcs foods such as raw meats (duck and scallops) were prepared on site. No valid doccumentation on premises. Instructed to provide. While conducting a walk-thru insepction, city certified manager arrived approximately 30 minutes later. A least one certified food manager must be on site when food is handled. Priority foundation violation 7-38-012 citation issued.
Official wording (code 2)
City of chicago food service sanitation certificate
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Pass
License · Pass
1 critical Show violations
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CriticalHygiene & sanitation
Hand sinks were missing, blocked, or not stocked with soap and towels.
Inspector’s note: Observed no hand washing signage at exposed hand washing sink located in bar. Instructed to provide.
Official wording (code 10)
Adequate handwashing sinks properly supplied and accessible
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More in ZIP 60654
Source: Chicago Department of Public Health (CDPH) open data, refreshed hourly. Last inspection 5 months ago. Always confirm with the official record.