Pass

The Stopalong at the Boiler Room

2210-2212 N California Ave, Chicago, IL 60647

Restaurant ZIP 60647 Risk 1 (High)

Passed · as of Jul 14, 2026

The Stopalong at the Boiler Room was last inspected on July 14, 2026 with a result of “Pass”. Inspectors found 2 violations.

Latest inspection

July 14, 2026 · Canvass

Pass

Result: Pass

1 general1 paperwork
  • GeneralFacility upkeep

    Floors, walls, or ceilings were damaged or dirty.

    Inspector’s note: Observed minor leak at handle on women's toilet. Must repair.

    Official wording (code 55)

    Physical facilities installed, maintained & clean

  • PaperworkManagement & training

    Required allergen training was missing.

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

    Official wording (code 58)

    Allergen training as required

Inspection history

5 inspections on record

  1. Pass

    Complaint · Pass

    2 general Show violations
    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed floor in rear prep/dish paint is chipping off. Instructed to resurface and repaint chipped areas to ensure floors are sealed, smooth and easily cleanable.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed had sink in front prep area leaking from drain, noted 3 compartment sink in dish area leaking water from water lever. Instructed to repair and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

  2. Fail

    Canvass · Fail

    3 critical2 general Show violations
    • CriticalFood temperature

      Food wasn’t reheated properly for hot holding.

      Inspector’s note: Observed facility not meeting reheating requirements for hot holding requirements; food handlers place cold items, cheddar cheese sauce, from cold holding directly inside hot holding unit. Informed person in charge and food handlers of reheating for hot holding procedures of food items must reheat food items on stove, griddle, or microwave to 165 degrees f before placing in hot holding for in-house items. Priority violation #7-38-005. Citation issued.

      Official wording (code 19)

      Proper reheating procedures for hot holding

    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: Noted internal temperatures of the following time/temperature control for safety food items to be improper: home-cut and pre-cooked french fries at 67.6°f in prep on top of cold holding unit. Manager immediately and voluntarily disposed of 5 lbs of products worth $35.00 through denaturing process. Priority violation #7-38-005. Citation issued.

      Official wording (code 22)

      Proper cold holding temperatures

    • CriticalFood temperature

      Food held without temperature control wasn’t tracked by time as required.

      Inspector’s note: Pizza is out of temperature control at 70°f. The method of time as a public health control does not have an effective written method to record the point in time when the food is removed from temperature control to the discard time. Discussed the haccp concepts and requirement for written procedures with the person in charge. Priority foundation 7-38-005 citation issued

      Official wording (code 24)

      Time as a public health control; procedures & records

    • GeneralFacility upkeep

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

      Inspector’s note: Observed storage racks in walk in cooler encrusted with food, instructed surfaces must be smooth and easily cleanable clean and maintain

      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 faucet at 3 compartment sink leaking, instructed to repair and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

  3. Pass

    Canvass · Pass

    1 paperwork Show violations
    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: Found no allergen training certificate for sanitation manager.must provide.

      Official wording (code 58)

      Allergen training as required

  4. Pass

    License · Pass

    2 critical2 general Show violations
    • CriticalHygiene & sanitation

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

      Inspector’s note: No handwash signage at handwash sinks. Must provide handwashing signage at all handwash sinks.

      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 slight build up inside ice machine. Instructed must clean interior of ice machine and maintain.

      Official wording (code 16)

      Food-contact surfaces: cleaned & sanitized

    • GeneralPests

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

      Inspector’s note: Observed 1/4 inch gap between front entrance double doors. Must rodent proof said doors.

      Official wording (code 38)

      Insects, rodents, & animals not present

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Bar handwash sink pipe draining slowly. Instructed manager said handwash sink pipe must drain quickly.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

More in ZIP 60647

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