Chicago restaurant inspections, food safety, and the stories behind the data.
Every Chicago inspection has a 'type' — but they're not all the same. Each one happens for different reasons and changes how the inspector approaches the visit.
By IsTheKitchenClean Staff
Every clean Chicago restaurant has a pest control program — and the difference between effective and ineffective programs is bigger than most people realize.
By IsTheKitchenClean Staff
It feels weird to see a Fail one week and a Pass the next. Here's why that happens — and why it's actually how the system is supposed to work.
By IsTheKitchenClean Staff
It happens. Here's the practical, step-by-step guide — what to track, who to call, and what actually triggers a public health response.
By IsTheKitchenClean Staff
When an inspector 'tags' a piece of equipment, the kitchen can't legally use it again until it's fixed. Here's what that means in practice.
By IsTheKitchenClean Staff
New York grades restaurants A/B/C in the window. LA does color codes. What does Chicago do differently — and is our system better or worse?
By IsTheKitchenClean Staff
Every Chicago violation has a code number. Here's the cheat sheet — what they map to, and how to skim a report by number alone.
By IsTheKitchenClean Staff
Some violations are almost universal across failed Chicago inspections. We crunched the numbers — here's what shows up most.
By IsTheKitchenClean Staff
The reports are dense and full of jargon, but you can extract the meaningful information in about two minutes. Here's how.
By IsTheKitchenClean Staff
Heat waves, holiday catering, patio season — different times of year stress kitchens in different ways. Here's what shifts and why.
By IsTheKitchenClean Staff