Pass

101 Club

101 E Erie St, Chicago, IL 60611

Restaurant ZIP 60611 Risk 1 (High)

Passed · as of May 6, 2026

101 Club was last inspected on May 6, 2026 with a result of “Pass”. Inspectors found 2 violations, including signs of pests.

Latest inspection

May 6, 2026 · Canvass

Pass

Result: Pass

1 general1 paperwork
  • GeneralPests

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

    Inspector’s note: Observed 1/4 inch gaps at front entrance doors sweeps. Must rodent proof said doors and maintain.

    Official wording (code 38)

    Insects, rodents, & animals not present

  • PaperworkManagement & training

    Required allergen training was missing.

    Inspector’s note: Observed one food manager with expired food allergen training certificate. Instructed must all city of chicago certified food managers must have a valid/updated food allergen training certificate.

    Official wording (code 58)

    Allergen training as required

Inspection history

5 inspections on record

  1. Pass

    Canvass 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: 4-202.16 observed aluminum foil used as liner on food prep equipment and tables. Instructed to remove.

      Official wording (code 47)

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

  2. Fail

    Canvass · Fail

    4 critical3 general1 paperwork Show violations
    • CriticalHygiene & sanitation

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

      Inspector’s note: Observed handsink in front prep/bar not stocked with hand soap. Informed person in charge that hand soap must be available at handsinks at all times. Food handler obtained hand soap for hand sink during time of inspection. 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 towel in the rear prep/dish area. Informed person in charge that paper towels must be available at hand sinks at all times. Food handler obtained paper towel for hand sink during time of inspection priority foundation violation #7-38-030(c). Citation combined.

      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 in 1st floor rear prep ice machine, white panel inside the ice machine that touched ice filled with a black mold-like substance. Instructed manager to wash, clean, sanitize and maintain. Ice is used for human consumption. Priority foundation violation. 7-38-005.citation issued.

      Official wording (code 16)

      Food-contact surfaces: cleaned & sanitized

    • CriticalFood temperature

      Cold food was held above a safe temperature.

      Inspector’s note: Observed time/temperature control for safety foods cooked beef brisket at improper cold holding temperatures ranging from 52.8f - 58.4f located in walk in cooler. Manager immediately and voluntarily disposed of 40 lbs of products worth $350.00 through denaturing process. Priority violation #7-38-005. Citation issued.

      Official wording (code 22)

      Proper cold holding temperatures

    • GeneralFood handling

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

      Inspector’s note: Observed food containers stored on the floor in the walk-in cooler, prep and storage areas. Instructed manager to properly store and protect food items from contamination while stored by elevating at least six inches from the floor on raised shelving units.

      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: 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

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

      Inspector’s note: Observed aluminum foil used as liner on food prep equipment and tables. Instructed to remove.

      Official wording (code 47)

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

    • 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

  3. Pass

    License Re-Inspection · Pass

    No violations

  4. Fail

    License · Fail

    6 critical6 general Show violations
    • CriticalHygiene & sanitation

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

      Inspector’s note: Observed no hand drying provision in 20th floor rear prep in paper towels dispenser instructed to obtain and maintain. Priority foundation violation 7-38-030(c) no 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: No soap at hand wash sinks in drop-down handwashing sink in rear food prep on 20th floor, instructed tro provide and maintain priority foundation #7-38-030(c) no 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: A sign or poster that notifies food employees to wash their hands not provided at drop-in handwashing sink in rear in rear prep on 20th floor.instructed to provided handwashing signs at all handshaking sinks used by food employees

      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 service cooler at the front prep area to be improper at 77.3f service cooler tagged to be held for inspection, instructed not to use equipment until maintaining proper temperature of 41f and below. Priority violation 7-38-005 no citation issued

      Official wording (code 33)

      Proper cooling methods used; adequate equipment for temperature control

    • CriticalFood temperature

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

      Inspector’s note: Observed 20th floor all coolers and freezers are off at this time in front self serve buffet and rear prep. Instructed manager must turn on all coolers and freezers. Coolers air temperature must be 41.0 f or below and freezers are frozen. Priority violation 7-38-005. No citation issued.

      Official wording (code 33)

      Proper cooling methods used; adequate equipment for temperature control

    • CriticalFacility upkeep

      Hot or cold water wasn’t available, or water pressure was too low.

      Inspector’s note: Observed no hot water on 20th floor, due to ongoing construction; instructed to repair and maintain. Priority violation 7-38-030(c) no citation issued. Hot water was restored at 1:45 pm to 20th floor.

      Official wording (code 50)

      Hot & cold water available; adequate pressure

    • GeneralFood handling

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

      Inspector’s note: Observed several food containers with dry products (flour, salt, sugar) without proper common food name markings. Must label bulk and working food containers with contents common name. Must label food storage containers when food is not in original package.

      Official wording (code 37)

      Food properly labeled; original container

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Backflow prevention devices not connected, pieces found on top of 3 comp sink located on 20th floor, must install so backflow prevention devices so it could be located to be serviced and maintained.

      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 toilet room receptacle with cover for sanitary napkins in staff all gender bathroom 1st floor, and 20th floor womens toilet room.

      Official wording (code 53)

      Toilet facilities: properly constructed, supplied, & cleaned

    • GeneralFacility upkeep

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

      Inspector’s note: No self closing devices on washroom door; womens toilet room 20th floor instructed to install.

      Official wording (code 53)

      Toilet facilities: properly constructed, supplied, & cleaned

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Instructed to detail clean and maintain all cooking equipment, ingredient containers, racks, and shelving with flour, dust, grease, and dirt build-up throughout rear prep and dishwashing area.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed in rear prep walk in freezer insulation melting and peeling off instructed to replace and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

More in ZIP 60611

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