Smoke Daddy in CHICAGO, IL Failed Its Health Inspection on 08/18/25

CHICAGO, IL - Health inspectors documented violations at Smoke Daddy during a routine inspection conducted on 08/18/2025.

Located at 1804-1806 W Division ST, the facility is part of CHICAGO's diverse food service industry. Routine inspections help maintain consistent safety standards throughout the city's dining establishments.

The inspection identified 4 distinct violations requiring correction. Health inspectors document such issues to ensure establishments take corrective action promptly.

The first violation involved pest control. Inspectors documented: 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: Both kitchen and bar low-temp dish machines are not sanitizing at the final rinse, 0ppm obtained at the final rinse. Instructed to provide proper sanitizer concentration. Priority violation 7-38-025.. 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. Flies can transfer pathogens from garbage and feces to food preparation areas.

The second violation regarded supervisory requirements. Inspectors documented: 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: No variance available on site for using curing agents ( sodium nitrite ) instructed manager to discontinue using curing agents until obtaining appropriate variance from the office of CDPH. Priority foundation violation 7-38-005.. The FDA Food Code mandates that at least one employee with supervisory responsibility be a certified food protection manager to ensure active managerial control. For more information, see FDA certified food protection manager requirements. Untrained employees may unknowingly create food safety hazards.

The third violation involved temperature control. Inspectors documented: 43. IN-USE UTENSILS: PROPERLY STORED - Comments: Keeping spoons in standing water at room temperature, Instructed to keep according to health code, ie.. 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 fourth violation concerned sanitization. Inspectors documented: 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Missing grout between floor tiles at main kitchen. Instructed to grout and maintain.. FDA sanitation guidelines require regular cleaning and sanitizing of all food contact surfaces to prevent cross-contamination and bacterial growth. For more information, see FDA sanitation standards. Allergen cross-contact can occur when surfaces are not properly cleaned between uses.

Health code violations require prompt correction to maintain operating permits. The health department typically conducts re-inspections to verify that identified issues have been properly addressed.

This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 08/18/2025 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.