CHICAGO, IL - Health department officials identified compliance problems at Restaurant Primo Chukis Uptown during an inspection on 07/29/2025.
The popular restaurant is located at 2721 W Lawrence Avenue Chicago Illinois in Chicago's Uptown district, serving local residents and visitors.
The inspection details: "Inadequate hot water at the women's washroom washbowl. 33. Proper cooling methods used; adequate equipment for temperature control - comments: several coolers throughout the facility including the cooks line cooler not on/operational." These circumstances require correction according to industry standards.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria Research conducted by federal health agencies demonstrates that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. The FDA Sanitation Standards provides comprehensive guidance for preventing such violations.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Pest control violations represent some of the most significant infractions in food service inspections Data compiled by food safety institutions reveals that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. Per HACCP Prevention Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
The inspection identified violations related to hand washing, an important area of food safety.
Public health authorities continually highlight the fundamental significance of comprehensive hand washing practices. Studies from public health organizations show that Federal guidelines require food service workers to wash hands for a minimum of 20 seconds using soap and warm water. The Chicago Health Department Requirements offers detailed requirements for maintaining compliance.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Temperature control violations pose immediate risks to public health and food safety Data compiled by food safety institutions reveals that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. Per USDA Safe Temperature Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
Beyond regulatory requirements, such infractions may affect the restaurant's standing and customer relationships. Local food safety organizations monitor inspection results to provide information to the public.
Local regulatory authorities have ordered that Restaurant Primo Chukis Uptown swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
Regular health inspections serve as critical safeguards for public health in Chicago's dining landscape. Transparency in reporting inspection findings ensures that community members can make informed decisions about their dining options.
| Inspection ID | 2621434 |
| DBA Name | RESTAURANT PRIMO CHUKIS UPTOWN |
| AKA Name | PRIMO CHUKIS UPTOWN MEXICAN RESTAURANT AND BAR |
| License # | 3040881 |
| Facility Type | Restaurant |
| Risk | Risk 1 (High) |
| Address | 2721 W LAWRENCE AVE |
| City | CHICAGO |
| State | IL |
| Zip | 60625 |
| Inspection Date | 07/29/2025 |
| Inspection Type | License |
| Results | Fail |
| Violations | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: INADEQUATE HOT WATER AT THE WOMEN'S WASHROOM WASHBOWL. MAXIMUM HOT WATER TEMPERATURE NOTED AT 85.8F. MUST PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F. PRIORITY VIOLATION 7-38-030(C) | 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: SEVERAL COOLERS THROUGHOUT THE FACILITY INCLUDING THE COOKS LINE COOLER NOT ON/OPERATIONAL. ALL COOLERS MUST BE ON |
| OPERATIONAL AND MAINTAIN A MINIMUM TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005. | 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments | NOTED BUMPY |
| CEILING IN THE DRY FOOD STORAGE ROOM AND AT THE GREASE TRAP AT THE DISH AREA THREE COMPARTMENT SINK. MUST CUT/SMOOTH DOWN TO BE SMOOTH AND CLEANABLE. | 52. SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments | NO GREASE TRAP LOCATED AT THE BAR THREE COMPARTMENT SINK. MUST PROVIDE. | 58. ALLERGEN TRAINING AS REQUIRED - Comments: ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE PROOF OF ALLERGEN TRAINING OR CERTIFICATES AVAILABLE FOR REVIEW. |
| Latitude | 41.96843517181452 |
| Longitude | -87.69708958435346 |
| Location | (41.96843517181452 |
This inspection was conducted on July 29, 2025.
Chicago Department of Public Health
The following violations were found: sanitation, pest-control, hand-washing, temperature-control.
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the Chicago Department of Public Health . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
