CHICAGO, IL - A routine inspection at Cafe Michelle on 08/14/2025 resulted in citations for health code violations.
The establishment operates from 200 N Lakefront Drive in Streeterville, a busy area of Chicago known for its dining scene.
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Inspectors documented: "5-202. 16. Food-contact surfaces: cleaned & sanitized - comments: 4-602." This finding indicates a need for compliance with established food safety protocols.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Sanitation violations encompass a broad spectrum of cleanliness and maintenance issues that affect food safety Research conducted by federal health agencies demonstrates that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. The Food Safety Modernization Act provides comprehensive guidance for preventing such violations.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness Data compiled by food safety institutions reveals that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. Per FDA Temperature Safety 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.
Hand washing violations directly impact food safety and customer health protection Data compiled by food safety institutions reveals that Proper hand hygiene represents the single most effective method for preventing cross-contamination in food service. Per Chicago Health Department Requirements, such standards maintain that dining facilities comply with comprehensive protection measures.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Pest control violations represent some of the most significant infractions in food service inspections Data compiled by food safety institutions reveals that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. Per FDA Food Code Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
In addition to regulatory requirements, these issues may affect the business's standing and public trust. Community health organizations track health department findings to provide education to local residents.
Under current regulations, Cafe Michelle faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
The broader restaurant industry can learn valuable lessons from such cases, emphasizing the need for continuous vigilance to food safety standards. Consumer awareness remains a crucial component in maintaining community food safety.
📋 Complete Inspection Data
| Inspection ID | 2622269 |
| DBA Name | CAFE MICHELLE |
| AKA Name | CAFE MICHELLE |
| License # | 2464372 |
| Facility Type | Restaurant |
| Risk | Risk 1 (High) |
| Address | 200 N LAKEFRONT DR |
| City | CHICAGO |
| State | IL |
| Zip | 60601 |
| Inspection Date | 08/14/2025 |
| Inspection Type | Canvass Re-Inspection |
| Results | Fail |
| Violations | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-202.12 (A): OBSERVED IMPROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 75.6-95.2F AT HANDWASHING SINKS FACILITY. OBSERVED IMPROPER MINIMUM WATER TEMPERATURES AT HANDWASHING SINKS IN PRIVATE WOMEN AND MEN'S WASHROOMS AND PUBLIC MEN'S WASHROOM. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030(C)CITATION ISSUED.( NOTE: CITATION FOR VIOLATION ISSUED ON 8/12/2025) | 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-602.11(B-E): OBSERVED RUST ON UPPER STAINLESS STEEL INTERIOR AND LOWER STAINLESS STEEL SHIELD OF ICE IN REAR PREP AREA. INSTRUCTED TO REMOVE RUST FROM ALL INTERIOR SURFACES OF ICE MACHINE IN REAR PREP AREA TO PREVENT CONTAMINATION OF ICE IN ICE MACHINE. | 38. INSECTS |
| & ANIMALS NOT PRESENT - Comments | 6-501.111: OBSERVED APPROXIMATELY 15 LARGE FLIES IN FACILITY. OBSERVED LARGE FLY ACTIVITY IN REAR PREP AREA. INSTRUCTED TO ELIMINATE LARGE FLY ACTIVITY IN FACILITY AND CLEAN AFFECTED AREAS |
| RECOMMENDED LICENSED PEST CONTROL COMPANY SERVICE FACILITY ON OR AFTER 8/12/2025. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED( NOTE | CITATION FOR VIOLATION ISSUED ON 8/12/2025) | 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15: OBSERVED DRAINPIPE OF BAR HANDWASHING SINK NOT CONNECTED TO THE HANDWASHING SINK. INSTRUCTED TO REPAIR AND RECONNECT DRAINPIPE TO BAR HANDWASHING SINK. | 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: 5-501.113(B): OBSERVED DAMAGED DUMPSTER LID ON RIGHT DUMPSTER. OBSERVED DUMPSTER LID PUSHED INWARDS REAR LID CREATES A LARGE OPENING |
| LID IS NOT TIGHT FITTING. INSTRUCTED TO REPLACE DUMPSTER LID AND MAINTAIN TIGHT FITTING LID ON SAID DUMPSTER. PRIORITY FOUNDATION VIOLATION 7-38-020(B) CITATION ISSUED (NOTE | CITATION ISSUED DURING INSPECTION ON 8/12/2025) | 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13: NO PROOF OF FOOD HANDLER TRAINING PROVIDED. INSTRUCTED TO PROVIDE PROOF OF COMPLETED FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS. |
| Latitude | 41.88575164585066 |
| Longitude | -87.6129261108629 |
| Location | (41.88575164585066 |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 14, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: sanitation, temperature-control, hand-washing, pest-control.
Why are these violations concerning?
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.