Soupbox

• resultPass w/ Conditions
• critical violations3
• last inspectedJanuary 18, 2023
• address2943 N Broadway, Chicago 60657

Is Soupbox clean?

Soupbox is currently listed as closed by Chicago Department of Public Health, as of its inspection on January 18, 2023. 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 Soupbox?

These are the violations recorded at the most recent inspection on January 18, 2023, in plain English, with the city's own wording underneath.

• 📋no certified food manager on dutycritical
  Person In Charge Present, Demonstrates Knowledge, And Performs Duties • PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED - 1-19-23 ENROLLED MANAGER ON SITE
• 📋certified manager paperwork missingcritical
  City Of Chicago Food Service Sanitation Certificate • NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED NOR PROVIDED ON SITE . INSTRUCTED TO PROVIDE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION: 7-38-012, CITATION ISSUED. 1-19-23 ENROLLED MANAGER ON SITE
• 🚰handwashing sink blocked or barecritical
  Adequate Handwashing Sinks Properly Supplied And Accessible • NO PAPER TOWELS PROVIDED AT HANDWASHING SINK BY THREE COMPARTMENT SINK AND REAR PREP AREA. PAPER TOWEL OR HANDDRYING DEVICE MUST BE PROVIDED AT ALL TIMES AT HANDWASHING SINK FOR PROPER HANDWASHING. AFTER MY REQUEST PERSON IN CHARGE PROVIDED PAPER TOWELS AT SAID SINK. PRIORITY FOUNDATION VIOLATION:7-38-030(C) CITATION ISSUED
• 🧫food prep surfaces dirty
  Proper Cooling Methods Used; Adequate Equipment For Temperature Control • IMPROPER COOLING PROCESS. NOTED LARGE 7 PLASTIC CONTAINERS OF 7.5 TO 8 QUART OF REHEATED SOUP COVERED AND STORED INSIDE THE THREE DOOR REACH-IN COOLER AT TEMP OF 139.7F TO 140F. ALSO 142 OF 8oz PLASTIC CONTAINERS STACKED ON TOP EACH OTHER WITH REHEATED SOUPS AT TEMP OF 136.7 TO 139F. MANAGER STATED FOOD WAS REHEATED TODAY( AT 180F) ON "FRONTIER KETTLES". HOWEVER NO TIME AND TEMPERATURE LOGS PROVIDED ON SITE. REVIEWED PROPER COOLING METHODS: A COOKED/REHEATED TIME/TEMPERATURE CONTROL FOR SAFETY FOOD SHALL BE COOLED: WITHIN 2 HOURS FROM 135F TO 70F, THAN ADDITIONAL 4 HOURS TO REACH 41F. INFORMATION GIVEN ON COOLING METHODS:USING QUICK CHILL UNIT OR RAPID COOLING EQUIPMENT; COOL IN A SHALLOW PAN, SMALL PORTIONS, UNCOVERED OR PLACED CONTAINERS IN A ICE WATER. MANAGEMENT CORRECTED ISSUE ON SITE. PRIORITYFOUNDATION VIOLATION:7-38-005,CITATION ISSUED ON 1-19-23 MANAGER ON SITE AND PROVIDED LOG ALSO OTHER METHODS TO COOL FOOD AS REQUIRED BY THE CITY CODE.
• ⚠️Contamination Prevented During Food Preparation, Storage & Display • OBSERVED REMOVABLE SPLASH GUARD STORED BETWEEN HANDWASHING SINK AND THREE COMPARTMENT SINK.ALSO BETWEEN HANDWASHING SINK AND FRONT COUNTER TOP.INSTRUCTED TO SEAL SAID SPLASHGUARD.
  Contamination Prevented During Food Preparation, Storage & Display • OBSERVED REMOVABLE SPLASH GUARD STORED BETWEEN HANDWASHING SINK AND THREE COMPARTMENT SINK.ALSO BETWEEN HANDWASHING SINK AND FRONT COUNTER TOP.INSTRUCTED TO SEAL SAID SPLASHGUARD.
• 🧻grimy wiping cloths
  Wiping Cloths: Properly Used & Stored • A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES
• 🛠️surfaces / setup not up to code
  Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.OBSERVED BREAD IN PLASTIV BAGS ABD PAPER BAGS STORED ON FLOOR, INSTRUCTED TO PROVIDE A SHELF OR TABLE TO STORE DELIVERED FOOD AT FRONT AREA. • BROKEN RUBBER GASKET INSIDE THE THREE DOOR REACH-IN COOLERS AT REAR PREP AREA REPAIR/REPLACE
• ⚠️Toilet Facilities: Properly Constructed, Supplied, & Cleaned • LID IS NEEDED AT STAFF WASHROOM
  Toilet Facilities: Properly Constructed, Supplied, & Cleaned • LID IS NEEDED AT STAFF WASHROOM
• 🧹floors, walls, or ceilings grimy
  Physical Facilities Installed, Maintained & Clean • DEBRIS ON FLOORS THROUGHOUT: UNDER THREE COMPARTMENT SINK,UNDER REACH-IN COOLERS ETC. CLEAN AND MAINTAIN
• 🥜allergen training missing
  Allergen Training As Required • NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

When was Soupbox last inspected?

Soupbox has 24 inspections on record going back to August 4, 2010. The 12 most recent are shown below.

Soupbox vs Lake View

Lake View runs 40% clean across 2,211 tracked restaurants — 880 clean, 214 mid, 1,110 cooked.

Against the 2,211 spots Cooked tracks in Lake View, this one comes out cleaner than 0% of them.

Other spots in Lake View

• ✓ The Cell Block
  clean · November 1, 2010
• ✓ Apple Bite Mart
  cooked · January 16, 2018
• ✓ Flat Top Grill
  clean · April 9, 2010
• ✓ Chen's
  cooked · March 6, 2013
• ✓ Pompei
  cooked · September 19, 2012
• ✕ Nisei Lounge
  cooked · August 12, 2016

See every restaurant inspection in Lake View →

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 January 18, 2023. Inspection results describe one moment in a kitchen's life, not a permanent verdict.