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HAVANA GRILL in CHICAGO, IL Failed Its Health Inspection on 04/11/23

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CHICAGO, IL - Health inspectors documented violations at HAVANA GRILL during a routine inspection conducted on 04/11/2023.

The facility operates from 412 N CLARK ST in River North, an area known for its diverse dining options. Health inspections in this district help ensure consistent food safety standards.

The inspection identified 3 distinct violations requiring correction. Each violation has established correction procedures that must be followed to achieve compliance.

The first violation involved hand sanitation. Inspectors documented: Adequate Handwashing Sinks Properly Supplied and Accessible - Comments: Observed Blocked Handsink in Bar. Jacket and Bar Napkins Stored Inside Sink Basin. Handsinks Must Be Easily Accessible at All Times. Items Were Reocated at Time of Inspection. Priority Foundation Violation 7-38-030 (c) Citation Issued.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use.

The second violation related to pest control. Inspectors documented: Proper Date Marking and Disposition - Comments: Did Not Observe Any Date Label on Container of Cooked Ground Beef in Walk-in Cooler. Discussed with Manager That All Prepared Foods Must Be Clearly Marked with a Preparation Date and Indicate the Date or Day By Which the Food Shall Be Consumed, Sold, or Discarded on the Premises. Approximately 10 Pounds at an Approximate Cost of $25.00 Was Discarded on Site. Priority Foundation Violation 7-38-005 Citation Issued.. The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Cockroaches can spread E. coli and Salmonella by contaminating food and surfaces.

The third violation involved thermal management. Inspectors documented: Thermometers Provided & Accurate - Comments: Thermometers Is Not Provided in Small Prep Cooler in Chip/soup Station. Cold/hot Holding Equipment Used for Time/temperature Control for Safety Shall Have at Least One Thermometer in an Easily Viewed Lo. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness.

The correction of health violations is monitored through follow-up inspections and documentation requirements. Establishments must demonstrate that they have addressed the root causes of violations, not just the immediate symptoms.

This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 04/11/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.

Frequently Asked Questions

When was this inspection conducted?

This inspection was conducted on August 21, 2025.

Who conducted this inspection?

Chicago Department of Public Health

What violations were found during this inspection?

The following violations were documented: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-202.12 (A)---CONTINUED TO OBSERVE INADEQUATE HOT RUNNING WATER AT THE FOLLOWING HAND SINKS:HANDSINK AT THE BAR AREA WATER TEMPERATURE AT 93F-97F AND AT THE HAND SINKS INSIDE THE WASHROOMS WATER TEMPERATURE AT 91.0F-95.0F .INSTRUCTED MANAGEMENT HANDWASHING SINKS WATER TEMPERATURE MUST BE PROVIDED OF AT LEAST 100 F THROUGH A MIXING VALVE OR COMBINATION FAUCET.PLUMBERS ON SITE **SEE COMMENTS.PRIORITY VIOLATION 7-38-030(C),CITATION ISSUED.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14--OBSERVED NO HANDWASHING SIGNAGE AT HAND SINK IN BASEMENT PREP AREA AND WASHROOMS.INSTRUCTED TO PROVIDE AND MAINTAIN.; TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: 5-501.17--OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE WOMEN WASHROOM.MUST PROVIDE AND MAINTAIN.; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-303.11--OBSERVED BURNT-OUT LIGHT BULB FOR LIGHT FIXTURE IN THE BASEMENT FOOD PREP AREA.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULB AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 4-202.18--INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOODS/FILTERS TO REMOVE ACCUMULATION OF HANGING GREASE BUILD-UP AND MAINTAIN.; PROPER COLD HOLDING TEMPERATURES - Comments: Found 40 lbs of beef stew in gravy held in walk-in cooler at 57.4f, stew placed in walk-in cooler a day prior, instructed to hold all cold TCS foods at 41f or lower. priority violation 7-38-005, item discarded valued at $200.; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: Rear kitchen door to the alley propped open, instructed to keep kitchen door closed.; UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: Using cloth towels to dry plates, instructed to air dry only.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED BLOCKED HANDSINK IN BAR. JACKET AND BAR NAPKINS STORED INSIDE SINK BASIN. HANDSINKS MUST BE EASILY ACCESSIBLE AT ALL TIMES. ITEMS WERE REOCATED AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED.; PROPER DATE MARKING AND DISPOSITION - Comments: DID NOT OBSERVE ANY DATE LABEL ON CONTAINER OF COOKED GROUND BEEF IN WALK-IN COOLER. DISCUSSED WITH MANAGER THAT ALL PREPARED FOODS MUST BE CLEARLY MARKED WITH A PREPARATION DATE AND INDICATE THE DATE OR DAY BY WHICH THE FOOD SHALL BE CONSUMED, SOLD, OR DISCARDED ON THE PREMISES. APPROXIMATELY 10 POUNDS AT AN APPROXIMATE COST OF $25.00 WAS DISCARDED ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.; THERMOMETERS PROVIDED & ACCURATE - Comments: THERMOMETERS IS NOT PROVIDED IN SMALL PREP COOLER IN CHIP/SOUP STATION. COLD/HOT HOLDING EQUIPMENT USED FOR TIME/TEMPERATURE CONTROL FOR SAFETY SHALL HAVE AT LEAST ONE THERMOMETER IN AN EASILY VIEWED LOCATION.; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: EXTERIOR FRONT ENTRANCE DOOR NEAR DINING AREA IS LEFT OPEN WHICH ALLOWS FOR PESTS. EXTERIOR DOORS SHALL BE: SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE.; CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: NACHO CHIP BASKET IS STORED DIRECTLY ON TOP OF NACHOS. MANAGER RELOCATED BASKET OUT OF FOOD PRODUCT.; WIPING CLOTHS: PROPERLY USED & STORED - Comments: IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP SURFACES 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.; IN-USE UTENSILS: PROPERLY STORED - Comments: TONGS STORED IN CONTAINER OF STANDING WATER ON PREP-LINE UNIT. 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.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED ACCUMILATED DUST ON EXTERNAL VENT UNIT NEXT TO WALK-IN COOLER. FACILITY MUST CLEAN AND MAINTAIN.; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED EMPLOYEE PHONE STORED ON COOKLINE PREP-UNIT LOCATED ON 1ST FLOOR. FOOD ESTABLISHMENTS SHALL A) PROVIDE DESIGNATED DRESSING ROOMS OR DRESSING AREAS FOR EMPLOYEES THAT ROUTINELY CHANGE THEIR CLOTHES IN THE ESTABLISHMENTS; B) PROVIDE LOCKERS OR OTHER SUITABLE FACILITIES FOR THE ORDERLY STORAGE OF EMPLOYEES' CLOTHING AND OTHER POSSESSIONS..

Why are these violations concerning?

Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use. Cockroaches can spread E. coli and Salmonella by contaminating food and surfaces. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness.

Important Health Information

Data Sources

This inspection data is sourced directly from Chicago Department of Public Health. For the most current information, please visit the official health department website.

Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.

📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Chicago Food Code, FDA Food Code 2022

⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.

Complete Inspection History

View all health inspections, pass rates, and violation history for HAVANA GRILL

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