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Bobbys Cafe Kitchen And Catering Llc: health inspection history

6054 S Prairie Ave, Chicago, IL 60637

An inspection is a dated snapshot of what an inspector observed on one day. It is not a guarantee of current conditions. Labels and scores below are the Chicago Department of Public Health's own terms; see how to read them.

Address: 6054 S Prairie Ave, Chicago, IL 60637
Facility type: Restaurant
Risk category: Risk 1 (High)
Latest result: Pass w/ Conditions on Apr 1, 2026
License number: 3073945
Latest inspection: Apr 1, 2026 (License Re-Inspection)
Records shown: 2 inspections, Mar 27, 2026 to Apr 1, 2026

Across these 2 inspection records, results were: 1 × Pass w/ Conditions; 1 × Fail. 6 violations were listed in total.

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Inspection history

Apr 1, 2026 License Re-Inspection

Result: Pass w/ ConditionsRisk 1 (High)

5.PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSInspector comment: 2-501.11 OBSERVED FACILITY WITHOUT A BODILY FLUID SPILL KIT AND NO CORRESPONDING CLEAN UP PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP A CLEAN-UP PROCEDURE AND MAINTAIN APPROPRIATE SUPPLIES THAT CORRESPOND WITH ON-SITE PLAN. MUST KEEP BOTH THE POLICY AND SUPPLIES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-005.
58.ALLERGEN TRAINING AS REQUIREDInspector comment: 2-102.13 OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Mar 27, 2026 License

Result: FailRisk 1 (High)

5.PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSInspector comment: OBSERVED FACILITY WITHOUT A BODILY FLUID SPILL KIT AND NO CORRESPONDING CLEAN UP PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP A CLEAN-UP PROCEDURE AND MAINTAIN APPROPRIATE SUPPLIES THAT CORRESPOND WITH ON-SITE PLAN. MUST KEEP BOTH THE POLICY AND SUPPLIES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-005.
10.ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLEInspector comment: OBSERVED THE FOLLOWING SINKS NOT MAINTAINED WITH HOT WATER: IMPROPER TEMPERATURE OF HOT WATER OBSERVED AT PREP HANDSINK (71F), AND EMPLOYEE WASHROOM HANDSINK (71F). INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND-WASHING SINKS MUST BE AT LEAST 100F. PRIORITY VIOLATION #7-38-030(C).
48.WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPSInspector comment: BSERVED FACILITY 3-COMPARTMENT SINK FOR WARE WASHING NOT MEETING REQUIREMENTS. WATER TEMPERATURE OF THE SINK WAS OBSERVED AT 71.0F. INFORMED THE PERSON IN CHARGE THAT THE PROPER WATER TEMPERATURE OF THE 3-COMPARTMENT SINK SHALL BE MAINTAINED AT A MINIMUM TEMPERATURE OF 110F. PRIORITY VIOLATION #7-38-025.
58.ALLERGEN TRAINING AS REQUIREDInspector comment: OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

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Source: Chicago Department of Public Health (CDPH), Food Protection Program, “Food Inspections” dataset on the official open data portal. Source data as of Nov 3, 2026; imported by FoodCheck USA on Nov 5, 2026. Report a problem with this record.