Eataly

• resultPass w/ Conditions
• critical violations2
• last inspectedNovember 19, 2013
• address43 E Ohio St, Chicago 60611

Is Eataly clean?

Eataly is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on November 19, 2013. Inspectors wrote up 2 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Eataly?

These are the violations recorded at the most recent inspection on November 19, 2013, in plain English, with the city's own wording underneath.

• 📋certified manager paperwork missingcritical
  Facilities To Maintain Proper Temperature • FOUND THE FOLLOWING COLD HOLDING UNITS IN THE SPECIFIED PREP AREAS NOT MAINTAINING THE PROPER TEMPERATURE OR NOT OPERATIONAL: DISPLAY UNIT IN THE WINE PREP AREA; DISPLAY COOLERS IN THE MEAT/CHEESE PREP; MOZZARELLA CHEESE RETAIL COOLER IN THE MOZZARELLA RETAIL; COOLER IN THE MEAT RESTAURANT AREA; BUTCHER RETAIL COOLER READING AT 64F; PASTA DISPLAY COOLER AT 84F; FISH RESTAURANT COOLER AT 58F; PIZZA COOLER NOT ON IN PIZZA STATION; MEAT TAKE AWAY COOLERS ARE NOT OPERATIONAL. ON THE FIRST FLOOR THE FOLLOWING WERE NOT OPERATIONAL: THE WALK IN FREEZER IN THE COOLER KITCHEN PREP AREA; REACH IN COOLERS IN THE PASTRY BAKING PREP AREA; COOLERS IN THE GELATO PREP, NUTELLA PREP, LAVAZZA, PANINI AND PASTRY KITCHEN PREP AREAS.UNITS TAGGED. INSTRUCTED TO HAVE UNITS AT THE REQUIRED TEMPERATURE OF 40F (WALK IN FREEZER 0F) OR LOWER. NO CITATION ISSUED. CRITICAL VIOLATION 7-38-005A.
• 🚰handwashing sink issuescritical
  Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time • FOUND THE HIGH TEMPERATURE DISH MACHINE IN THE PIAZZA PREP AREA NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 180F OR HIGHER. MUST HAVE UNIT FIXED. UNIT TAGGED. NO CITATION ISSUED. CRITICAL VIOLATION 7-38-030
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • MUST INSTALL AND MAINTAIN SPLASH GUARDS AT THE FOLLOWING EXPOSED HANDWASHING AND 1-COMPARTMENT SINKS: FRY, MOZZARELLA, MEAT, FISH, PIZZA PASTA RESTAURANTS, PIZZA PREP WAIT STATION AND RAW BAR. • MUST SEAL AND MAINTAIN THE EXTERIOR BRICKS AROUND THE BAKERY OVEN IN THE BAKERY PREP AREA.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • MUST INSTALL AND MAINTAIN SPLASH GUARDS AT THE FOLLOWING EXPOSED HANDWASHING AND 1-COMPARTMENT SINKS: FRY, MOZZARELLA, MEAT, FISH, PIZZA PASTA RESTAURANTS, PIZZA PREP WAIT STATION AND RAW BAR. • MUST SEAL AND MAINTAIN THE EXTERIOR BRICKS AROUND THE BAKERY OVEN IN THE BAKERY PREP AREA.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • MUST INSTALL A THRESHOLD TO THE WALK IN COOLERS AND FREEZER IN THE COOLER KITCHEN PREP AREA. MUST FIND SOURCE AND CONTROL LEAK BY THE DISH MACHINE IN THE BEER TASTING BAR
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • MUST INSTALL A THRESHOLD TO THE WALK IN COOLERS AND FREEZER IN THE COOLER KITCHEN PREP AREA. MUST FIND SOURCE AND CONTROL LEAK BY THE DISH MACHINE IN THE BEER TASTING BAR
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • MUST FINISH AND MAINTAIN WALLS IN THE PIZZA WAIT STATION, FRESH PASTA AND MEAT RESTAURANT. MUST SEAL AROUND PIPES UNDER EXPOSED HAND WASHING IN THE WINE STATION AREA.
  Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • MUST FINISH AND MAINTAIN WALLS IN THE PIZZA WAIT STATION, FRESH PASTA AND MEAT RESTAURANT. MUST SEAL AROUND PIPES UNDER EXPOSED HAND WASHING IN THE WINE STATION AREA.
• 🌡️thermometers missing
  Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded • MUST PROVIDE SHIELDS AND/OR SHATTER PROOF BULBS TO THE COFFEE STATION AND CHEESE WALK IN COOLER
• 🪳pests in the house
  Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • MUST FIX THE LOOSE FAUCET ON THE EXPOSED HAND WASHING SINK IN THE ROTISSERIE PREP AREA. MUST PROVIDE RUNNING WATER TO THE 2-COMP. SINK IN THE COLD PREP AREA.

When was Eataly last inspected?

Eataly has 1 inspection on record going back to November 19, 2013.

Eataly vs Near North Side

Near North Side runs 75% clean across 2,889 tracked restaurants — 2,147 clean, 530 mid, 203 cooked.

Against the 2,889 spots Cooked tracks in Near North Side, this one comes out cleaner than 9% of them.

Other spots in Near North Side

• ✓! Eataly
  mid · November 19, 2013
• ✓ Lao Sze Chuan
  clean · January 21, 2026
• ✓ Lao Sze Chuan
  clean · September 23, 2014
• ✓ Pranzi
  clean · May 19, 2017
• ✓ Pranzi
  clean · November 12, 2013
• ✓ Eddie V's
  clean · October 13, 2015

See every restaurant inspection in Near North Side →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated November 19, 2013. Inspection results describe one moment in a kitchen's life, not a permanent verdict.