Robinson 's New Orleans Cajun

• resultFail
• critical violations1
• last inspectedAugust 29, 2014
• address500 W Madison St, Chicago 60661

Is Robinson 's New Orleans Cajun clean?

Robinson 's New Orleans Cajun is currently listed as closed by Chicago Department of Public Health, as of its inspection on August 29, 2014. A closure means inspectors found conditions serious enough to stop service — it is not the same as a restaurant choosing to shut down, and the listing can change once the problems are fixed and re-inspected.

What did inspectors find at Robinson 's New Orleans Cajun?

These are the violations recorded at the most recent inspection on August 29, 2014, in plain English, with the city's own wording underneath.

• ⚠️Previous Serious Violation Corrected, 7-42-090 • OBSERVED CONTINUED NON-COMPLIANCE OF VIOLATION #14 INSPECTION REPORT #1447439 DATED 8/26/ 2014, WITH POOLING WATER ON FLOOR, CONDENSATION/WASTE WATER FLOWING FREELY FROM CEILING OF WALK-IN COOLER THROUGH GRATED VENT COVER INTO PANS ON SHELVING AND SPLASHING ON BOTH SIDES OF COOLER AND THE FOLLOWING FOOD ITEMS; (5) LOAVES OF COOKED MEAT LOAF, (4)5 GALLON BUCKETS OF RAW CHICKEN, 5LBS. OF COOKED RED BEANS, 20LBS OF FRESH BROCCOLI, 20LBS. OF FRESH CABBAGE, 5LBS. OF COOKED BAKED POTATOES, 5LB. BUCKET OF DICED SWEET POTATOES, PAN OF BACON AND 5LB. BUCKET OF CREOLE SAUCE UNPROTECTED. MANAGER VOLUTARILY DENATURED AND DISCARDED. APPROX. WT, 200LBS. AND APPROX. VALUE $400.00. CRITICAL VIOLATION 7-42-090.critical
  Previous Serious Violation Corrected, 7-42-090 • OBSERVED CONTINUED NON-COMPLIANCE OF VIOLATION #14 INSPECTION REPORT #1447439 DATED 8/26/ 2014, WITH POOLING WATER ON FLOOR, CONDENSATION/WASTE WATER FLOWING FREELY FROM CEILING OF WALK-IN COOLER THROUGH GRATED VENT COVER INTO PANS ON SHELVING AND SPLASHING ON BOTH SIDES OF COOLER AND THE FOLLOWING FOOD ITEMS; (5) LOAVES OF COOKED MEAT LOAF, (4)5 GALLON BUCKETS OF RAW CHICKEN, 5LBS. OF COOKED RED BEANS, 20LBS OF FRESH BROCCOLI, 20LBS. OF FRESH CABBAGE, 5LBS. OF COOKED BAKED POTATOES, 5LB. BUCKET OF DICED SWEET POTATOES, PAN OF BACON AND 5LB. BUCKET OF CREOLE SAUCE UNPROTECTED. MANAGER VOLUTARILY DENATURED AND DISCARDED. APPROX. WT, 200LBS. AND APPROX. VALUE $400.00. CRITICAL VIOLATION 7-42-090.
• 🧽surfaces not properly sanitized
  Food Protected During Storage, Preparation, Display, Service And Transportation • POOLING WATER ON FLOOR, CONDENSATION/WASTE WATER FLOWING FREELY FROM CEILING OF WALK-IN COOLER THROUGH GRATED VENT COVER INTO PANS ON SHELVING AND SPLASHING ON THE FOLLOWING FOOD ITEMS; (5) LOAVES OF COOKED MEAT LOAF, (4)5 GALLON BUCKETS OF RAW CHICKEN, 5LBS. OF COOKED RED BEANS, 20LBS OF FRESH BROCCOLI, 20LBS. OF FRESH CABBAGE, 5LBS. OF COOKED BAKED POTATOES, 5LB. BUCKET OF DICED SWEET POTATOES, PAN OF BACON AND 5LB. BUCKET OF CREOLE SAUCE UNPROTECTED. MANAGER VOLUTARILY DENATURED AND DISCARDED. APPROX. WT, 200LBS. AND APPROX. VALUE $400.00. SERIOUS VIOLATION 7-38-005(A).
• ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • STORE OPENED CAN FOOD ITEMS IN FOOD GRADE CONTAINERS.
  Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • STORE OPENED CAN FOOD ITEMS IN FOOD GRADE CONTAINERS.
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • SPLASH GUARD NEEDED AT REAR EXPOSED HAND WASH SINK AT REAR. MUST PROVIDE. MUST REPLACE OR REPAIR DEEP GROOVES AND SEAMS IN CUTTING BOARD AT REAR PREP AREA.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • SPLASH GUARD NEEDED AT REAR EXPOSED HAND WASH SINK AT REAR. MUST PROVIDE. MUST REPLACE OR REPAIR DEEP GROOVES AND SEAMS IN CUTTING BOARD AT REAR PREP AREA.
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • DETAIL CLEAN SHELVES IN WALK-IN COOLER OF FOOD SPILLS.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • DETAIL CLEAN FLOORS IN WALK-IN COOLER/FREEZER OF POOLING WATER AND FOOD SPILLS. MUST DETAIL CLEAN.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • DETAIL CLEAN FLOORS IN WALK-IN COOLER/FREEZER OF POOLING WATER AND FOOD SPILLS. MUST DETAIL CLEAN.
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • MUST REPLACE MISSING CEILING TILES ABOVE WALK-IN COOLER/FREEZER. DETAIL CLEAN WALLS AT REAR PREP AREA.
  Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • MUST REPLACE MISSING CEILING TILES ABOVE WALK-IN COOLER/FREEZER. DETAIL CLEAN WALLS AT REAR PREP AREA.
• 🪳pests in the house
  Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • MUST PROVIDE A EXPOSED HAND WASH SINK IN 2NN PREP AREA WHERE COOKING, FRYING AND PREPARATIONS ARE DONE. MUST PROVIDE.

When was Robinson 's New Orleans Cajun last inspected?

Robinson 's New Orleans Cajun has 9 inspections on record going back to March 12, 2010.

Robinson 's New Orleans Cajun vs Loop

Loop runs 44% clean across 3,616 tracked restaurants — 1,566 clean, 332 mid, 1,687 cooked.

Against the 3,616 spots Cooked tracks in Loop, this one comes out cleaner than 0% of them.

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• ✕ Quizno's
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See every restaurant inspection in Loop →

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 August 29, 2014. Inspection results describe one moment in a kitchen's life, not a permanent verdict.