Adoro Fusion Kitchen + Bar

No violations were recorded at this inspection.

1. Sep 21, 2026 No Entry

   Non-Inspection · No Entry

   No violations

2. Aug 27, 2026 No Entry

   Non-Inspection · No Entry

   No violations

3. Aug 27, 2025 Pass

   Canvass Re-Inspection · Pass

   3 general2 paperwork Show violations

   • GeneralFood handling

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

     Inspector’s note: 3-601.11: Standards of Identity OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

     Official wording (code 37)

     Food properly labeled; original container

   • GeneralFacility upkeep

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

     Inspector’s note: 4-101.19: Nonfood-Contact Surfaces OBSERVED ALUMINUM FOIL USED AS LINER ON FOOD PREP EQUIPMENT. INSTRUCTED TO REMOVE.

     Official wording (code 47)

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

   • GeneralFacility upkeep

     Equipment and surfaces were dirty.

     Inspector’s note: 4-601.11(B): (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.

     Official wording (code 49)

     Non-food/food contact surfaces clean

   • PaperworkManagement & training

     Not all food employees had food-handler training.

     Inspector’s note: 2-102.13: Food Handler Training (PA 100-0367 Food Handling Regulation Enforcement Act) OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.

     Official wording (code 57)

     All food employees have food handler training

   • PaperworkManagement & training

     Required allergen training was missing.

     Inspector’s note: 2-102.13: Allergen Training - All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs). OBSERVED NO CERTIFIED FOOD MANAGER ON SITE AND NO OTHER PIC 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

4. Aug 20, 2025 Fail

   Canvass · Fail

   7 critical5 general3 paperwork Show violations

   • CriticalManagement & training

     No one in charge was present who knew the food-safety rules.

     Inspector’s note: Observed person in charge without proof of food safety management training during time of inspection. Must provide.

     Official wording (code 1)

     Person in charge present, demonstrates knowledge, and performs duties

   • CriticalManagement & training

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

     Inspector’s note: Observed no written employee health policy on site. Instructed facility to establish an appropriate employee health policy and maintain with verifiable signed copies on site for all food employees in acknowledgment of reporting agreement. Priority foundation violation #7-38-010. Citation issued.

     Official wording (code 3)

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

   • CriticalFood handling

     Surfaces that touch food weren’t cleaned and sanitized.

     Inspector’s note: Observed low temperature dish washing machine in use at bar 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

   • CriticalFood handling

     Surfaces that touch food weren’t cleaned and sanitized.

     Inspector’s note: Observed a 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

     Hot food was held below a safe temperature.

     Inspector’s note: Observed the following food not meeting require temperature of 135f degrees or above in the designated hot-holding unit: rice at 66.2f and beans at 66.1f manager immediately and voluntarily disposed of 4 lbs of products worth $50.00 through denaturing process. Priority violation #7-38-005. Citation issued.

     Official wording (code 21)

     Proper hot holding temperatures

   • 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 inside thecold holding unit to be improper: shredded chicken at 54.4f, diced tomato at 54.2f, and sliced tomato at 55.7f manager immediately and voluntarily disposed of 6 lbs of products worth $75.00 through denaturing process. Priority violation #7-38-005. Citation combioned with above violation.

     Official wording (code 22)

     Proper cold holding temperatures

   • CriticalFood handling

     No warning to customers about raw or undercooked food.

     Inspector’s note: Observed no disclosure and reminder on the menu for all animal food products that can be ordered raw or undercooked. Instructed to provide a disclosure by asterick on the menu for all items (beef burgers, eggs any style, steak) that can be ordered undercooked or raw and add a footnote reminder statement on the menu that reads *these items can be ordered undercooked or raw. Consuming undercooked or raw foods can increase your risk of foodborne illness. (refer to cdph consumer advisory guide on cdph website) priority foundation violation #7-38-005. Citation issued.

     Official wording (code 25)

     Consumer advisory provided for raw/undercooked food

   • GeneralFood handling

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

     Inspector’s note: Observed food storage containers without labels containing the common name of foods. Instructed to provide.

     Official wording (code 37)

     Food properly labeled; original container

   • 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. Instructed to remove.

     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: Observed no irreversible test strips/testing device on site to ensure the utensil surface temperature (160f) after the final rinse for high temp dish machine. Instructed to provide. Priority foundation violation #7-38-005.

     Official wording (code 48)

     Warewashing facilities: installed, maintained & used; test strips

   • GeneralFacility upkeep

     Equipment and surfaces were dirty.

     Inspector’s note: Observed grease buildup on cooking equipment, walls, surrounding floors and shelving units in the kitchen/prep areas. Instructed to degrease, clean and sanitize.

     Official wording (code 49)

     Non-food/food contact surfaces clean

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: Observed clutter stored on floor near ice machine and utility sink area. Instructed manager to remove all unused articles and equipment to prevent pest harborage.

     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: Observed facility food handlers preparing and handling time and temperature control for safety(tcs) foods without original city of chicago food service manager and certificate on site. Informed person in charge city of chicago original food service certificate must remain posted on site and certified manager on site during tcs food prep, cooking, serving and operating hours. Priority foundation violation #7-38-012. Citation issued.

     Official wording (code 2)

     City of chicago food service sanitation certificate

   • PaperworkManagement & training

     Not all food employees had food-handler training.

     Inspector’s note: Observed no proof of training for all food handlers. Instructed to provide and maintain records at all times.

     Official wording (code 57)

     All food employees have food handler training

   • PaperworkManagement & training

     Required allergen training was missing.

     Inspector’s note: Observed no certified food manager on site and no other pic 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. Dec 5, 2024 Pass

   Canvass · Pass

   3 general Show violations

   • GeneralFood handling

     In-use utensils weren’t stored properly.

     Inspector’s note: Observed in-use knife stored between counter top and cold-holding equipment between uses in the kitchen area. Instructed to relocate knife and store in-use utensils on a clean, sanitized surface between uses and maintain.

     Official wording (code 43)

     In-use utensils: properly stored

   • GeneralFood handling

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

     Inspector’s note: Observed clean equipment (serving plates, bowls, cups) stored on top shelf along main cook line uncovered/not inverted. Instructed to store clean equipment and utensils covered or inverted to prevent contamination during storage and maintain.

     Official wording (code 44)

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

   • GeneralFacility upkeep

     Floors, walls, or ceilings were damaged or dirty.

     Inspector’s note: Observed floors beneath cooking and hot-holding equipment in the main kitchen area to be soiled with dried food debris and other soils. Instructed to clean floors beneath equipment at adequate frequency to prevent build up of soil and maintain.

     Official wording (code 55)

     Physical facilities installed, maintained & clean