Cooked?
Sunrise Cafe Chicago
- resultPass
- critical violations1
- last inspectedFebruary 23, 2026
- address2012 W Chicago Ave, Chicago 60622
Is Sunrise Cafe Chicago clean?
Sunrise Cafe Chicago is currently Pass from Chicago Department of Public Health, from an inspection on February 23, 2026. Inspectors wrote up 1 critical violation — the kind most directly linked to foodborne illness. On Cooked's ladder that reads clean 😇.
What did inspectors find at Sunrise Cafe Chicago?
These are the violations recorded at the most recent inspection on February 23, 2026, in plain English, with the city's own wording underneath.
- 🚰handwashing sink blocked or barecriticalAdequate Handwashing Sinks Properly Supplied And Accessible • OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK NEAR THE DISHWASH AREA. INSTUCTED TO PROVIDE.
- 🌡️thermometers missingThermometers Provided & Accurate • OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE FREEZERS IN THE REAR OF THE FACILITY AND INSIDE THE FREEZERS IN BASEMENT. INSTRUCTED TO PROVIDE.
- 🏷️food improperly labeledFood Properly Labeled; Original Container • OBSERVED FOOD STORAGE CONTAINERS IN THE FOOD STORAGE/PANTRY AREA WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.
- ⚠️Contamination Prevented During Food Preparation, Storage & Display • OBSERVED NO SPLASHGUARDS ON THE SIDES OF THE HANDWASHING SINK AT THE FRONTLINE/PREP AREA NEAR THE BEVERAGE STATION. INSTRUCTED TO PROVIDE/INSTALL A WASHABLE SPLASHGUARD. • OBSERVED FOOD ITEMS STORED IMPROPERLY ON THE FLOOR IN THE STORAGE/PANTRY AREA. INSTRUCTED TO STORE PROPERLY BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.Contamination Prevented During Food Preparation, Storage & Display • OBSERVED NO SPLASHGUARDS ON THE SIDES OF THE HANDWASHING SINK AT THE FRONTLINE/PREP AREA NEAR THE BEVERAGE STATION. INSTRUCTED TO PROVIDE/INSTALL A WASHABLE SPLASHGUARD. • OBSERVED FOOD ITEMS STORED IMPROPERLY ON THE FLOOR IN THE STORAGE/PANTRY AREA. INSTRUCTED TO STORE PROPERLY BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
- 🧻grimy wiping clothsWiping Cloths: Properly Used & Stored • OBSERVED WIPING CLOTHS STORED IMPROPERLY IN THE DISHWSHING AREA. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
- ⚠️In-Use Utensils: Properly Stored • OBSERVED IN-USE UTENSILS STORED IMPROPERLY DIRECTLY INSIDE OF DRY FOOD CONTAINERS. INSTRUCTED TO STORE UTENSILS PROPERLY BETWEEN USAGE.In-Use Utensils: Properly Stored • OBSERVED IN-USE UTENSILS STORED IMPROPERLY DIRECTLY INSIDE OF DRY FOOD CONTAINERS. INSTRUCTED TO STORE UTENSILS PROPERLY BETWEEN USAGE.
- ⚠️Utensils, Equipment & Linens: Properly Stored, Dried, & Handled • OBSERVED PLATES STORED IMPROPERLY. INSTRUCTED TO INVERT PLATES.Utensils, Equipment & Linens: Properly Stored, Dried, & Handled • OBSERVED PLATES STORED IMPROPERLY. INSTRUCTED TO INVERT PLATES.
- 🛠️surfaces / setup not up to codeFood & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used • OBSERVED FOOD ITEM(S) STORED IMPROPERLY IN PLASTIC GROCERY BAG(S) IN THE FREEZER. INSTRUCTED TO STORE PROPERLY IN FOOD GRADE STORAGE BAGS AND/OR CONTAINERS.
- 🧹floors, walls, or ceilings grimyPhysical Facilities Installed, Maintained & Clean • OBSERVED ACCESSIVE CLUTTER IN THE REAR OF THE FACILITY LEADING TO THE BACK YARD, IN THE BACK YARD, SHED AND BASEMENT AREAS. INSTRUCTED TO CLEAR CLUTTER AND REMOVE ALL UNUSED/OLD ARTICLES AND/OR EQUIPMENT. • INSTRUCTED TO SEAL ALL CEILING OPENINGS/HOLES AND CRACKS IN THE BASEMENT. INSTRUCTED TO REPLACE DAMAGED/BROKEN CEILING DRYWALL/PLASTER. • OBSERVED MOP STORED IMPROPERLY IN UTILITY CLOSET. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
- ⚠️Adequate Ventilation & Lighting; Designated Areas Used • OBSERVED A BURNED-OUT LIGHT-BULB IN THE DISHWASH, FRONTLINE/PREP AND BASEMENT AREAS. INSTRUCTED TO REPLACE BULB(S). • OBSERVED MISSING LIGHT SHIELDS IN THE REAR FOOD STORAGE AND BASEMENT FOOD STORAGE AREAS. INSTRUCTED TO PROVIDE. • OBSERVED VENTILATION HOOD FILTERS WITH GREASE AND DEBRIS BUILD-UP AT THE STOVE/GRILL AREA. INSTRUCTED TO CLEAN. • OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE EXHAUST VENTILATION IN THE WOMEN AND MEN WASHROOMS AND ON THE EXHAUST FANS ABOVE 3-COMPARTMENT SINK THE DISHWASHING AREA. INSTRUCTED TO CLEAN.Adequate Ventilation & Lighting; Designated Areas Used • OBSERVED A BURNED-OUT LIGHT-BULB IN THE DISHWASH, FRONTLINE/PREP AND BASEMENT AREAS. INSTRUCTED TO REPLACE BULB(S). • OBSERVED MISSING LIGHT SHIELDS IN THE REAR FOOD STORAGE AND BASEMENT FOOD STORAGE AREAS. INSTRUCTED TO PROVIDE. • OBSERVED VENTILATION HOOD FILTERS WITH GREASE AND DEBRIS BUILD-UP AT THE STOVE/GRILL AREA. INSTRUCTED TO CLEAN. • OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE EXHAUST VENTILATION IN THE WOMEN AND MEN WASHROOMS AND ON THE EXHAUST FANS ABOVE 3-COMPARTMENT SINK THE DISHWASHING AREA. INSTRUCTED TO CLEAN.
When was Sunrise Cafe Chicago last inspected?
Sunrise Cafe Chicago has 2 inspections on record going back to December 18, 2025.
| date | result | score |
|---|---|---|
| February 23, 2026 | Pass | |
| December 18, 2025 | — |
Sunrise Cafe Chicago vs West Town
West Town runs 72% clean across 2,068 tracked restaurants — 1,475 clean, 422 mid, 160 cooked.
Against the 2,068 spots Cooked tracks in West Town, this one comes out cleaner than 28% of them.
Other spots in West Town
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 February 23, 2026. Inspection results describe one moment in a kitchen's life, not a permanent verdict.