Grocery StoreLicence 2147714

Costco Wholesale # 1107

1430 S Ashland Ave, Chicago 60608

Latest verdictPassOct 1, 2026 · 12 days ago

Inspections25since Jun 5, 2012

Fail rate20.0%5 of 25 verdictscitywide 22.4% · below average

City risk ratingHigh riskWhat this kind of business could do if it went wrong — not a grade it earned.

Read the pairs, not the count. A failure is normally followed within days by a re-inspection, and that re-inspection is a second row here. On the timeline below they sit almost on top of each other — one bad day, two marks.

The whole record

Pass76%
Conditional4%
Fail20%

25 inspections from 2012 to 2026 · hover a mark

2014201620182020202220242026

PassOct 1, 2026CanvassRisk 1 (High)
1. 35
  Approved thawing methods used
  Observed shrimp thawing in gray lug without cold running water. Instructed to have cold running water at all times.
2. 39
  Contamination prevented during food preparation, storage & display
  Ice machine attached to soda dispensor at food court in need of detail cleaning to remove all build up. Instructed to clean and maintain
3. 51
  Plumbing installed; proper backflow devices
  Leak at faucet on 3 compartment sink in food court in need of repair. Instructed to correct and maintain
4. 55
  Physical facilities installed, maintained & clean
  Ceiling and walls in walkin cooler in food court in need of cleaning to remove all dust build up. Instructed to clean and maintain
5. 55
  Physical facilities installed, maintained & clean
  Floor drain at soda dispensor in need of cleaning to remove all build up. Instructed to clean and maintain
6. 56
  Adequate ventilation & lighting; designated areas used
  Mechanical air vents in walkin cooler for food cout in need of cleaning to remove all dust build up. Instructed to clean and maintain
PassNov 18, 2025CanvassRisk 1 (High)
1. 49
  Non-food/food contact surfaces clean
  Dirt dust build up on the fan covers inside the walk in cooler in the bakery department. Instructed to clean and maintain.
2. 51
  Plumbing installed; proper backflow devices
  The hot water knob on the middle faucet of the 4-compartment sink in bakery leaks at the base. Instructed to fix and maintain good plumbing.
3. 55
  Physical facilities installed, maintained & clean
  Mops stored in the mop buckets. Instructed to store all mops hanging up for proper air drying when not in use. Maintain same.
PassNov 22, 2024Canvass Re-InspectionRisk 1 (High)
FailNov 15, 2024CanvassRisk 1 (High)
1. 22
  Proper cold holding temperatures
  3-501.16(a:2, &b) observed tcs foods at inadequate cold holding temperatures located in the front food prep area; observed about 5 lbs of chicken bake items at an inadequate cold holding temperature of 60.1f in the food prep area during the inspection. Instructed to discard and denature said tcs foods and always maintain all cold holding tcs foods at 41f or below at all times. Food handler discarded said tcs foods during the inspection. Priority violation. Citation issued 7-38-005.
2. 38
  Insects, rodents, & animals not present
  6-501.111 observed evidence of pest activity on site. Observed about 30-40 rodent droppings on the floor behind the pet food storage area. Instructed to clean and sanitize affected areas and recommended contacting pest control for a service. Priority foundation. Citation issued 7-38-020(a).
PassDec 4, 2023Canvass Re-InspectionRisk 1 (High)
FailNov 30, 2023CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Found no hand washing signage at handwashing sink located in unisex toilet room . Handwashing signage must be posted at all handwashing sinks at all times.
2. 10
  Adequate handwashing sinks properly supplied and accessible
  Found employee unisex toilet room without hot water. Also noted raw chicken room handwashing sink without hot water. Found water temperatures ranging from 69f - 70f. Must provide hot water temperature of 100f at all times. Must repair and maintain. Priority violation. 7-38-030(c). Citation issued
3. 51
  Plumbing installed; proper backflow devices
  Found meat department 3 comp sink leaking from drain pipe. Must repair and maintain.
PassNov 7, 2022ComplaintRisk 1 (High)
PassJun 8, 2021ComplaintRisk 1 (High)
PassFeb 1, 2021ComplaintRisk 1 (High)
1. 51
  Plumbing installed; proper backflow devices
  Observed the hand washing sink in the rotisserie chicken prep area with a leak at the bottom of the faucet. Instructed to repair and maintain
PassOct 29, 2020CanvassRisk 1 (High)
PassJun 10, 2019CanvassRisk 1 (High)
1. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed the front concession stand freezer interior not clean, instructed to clean.
PassMar 9, 2018Complaint Re-InspectionRisk 1 (High)
1. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Inspector comments: must clean debris from floor in meat dept.
FailMar 1, 2018ComplaintRisk 1 (High)
1. 8
  Sanitizing rinse for equipment and utensils: clean, proper temperature, concentration, exposure time
  Observed dish machine being used and not properly sanitizing.observed high temperature dish machine being used and final rinse at 168.0f.must have final rinse at 180.0f .a held for inspection tag placed on unit.once repaired fax letter to (312)746-4240 when ready.instructed to set up 3- compartment sink for washing dishes.(critical 7-38-030)
2. 18
  No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
  Observed front double entry and exit ,rear delivery doors with an appx. "1-2" gap along the bottom,center and top of doors.must rodent proof doors to be tight fitting.(serious 7-38-020)
3. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Must clean debris from meat dept-rolling carts,meat dept. Walk in cooler-fanguard covers,exterior of food bins,food carts.chicken prep-exterior of oven,chicken hot holding unit.bakery-rolling carts,storage shelves.
4. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Must clean debris from floor in meat dept.-prep area.bakery- walk in cooler.
5. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Must clean dust build up from chicken skewers-vents and meat walk in cooler ceilings and upper walls.bakery-walk in freezer-damaged wall base.
6. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Must replace burntout lights at hood of pizza oven in restaurant and chicken prep.must replace or repair loose light shield panels over meat display units.
7. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Must remove water meter drainline from bakery hand sink and drainline of hand sink in pharmacy.
8. 40
  Refrigeration and metal stem thermometers provided and conspicuous
  Must provide thermometers for hot holding chicken unit and pizza.
PassNov 27, 2017ComplaintRisk 1 (High)
PassJul 6, 2017CanvassRisk 1 (High)
PassDec 2, 2016Short Form ComplaintRisk 1 (High)
PassSep 30, 2016Complaint Re-InspectionRisk 1 (High)
FailSep 23, 2016ComplaintRisk 1 (High)
1. 18
  No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
  Observed 195 rodent droppings in various areas of the facility; 150 along the wall and in corners by the dog and cat food storage area, 30 droppings along the wall and in corners of the receiving area, 5 droppings by the chip storage, and 10 droppings in the produce walk in cooler. Instructed to clean and sanitize affected areas and recommended contacting pest control for service. Serious violation 7-38-020.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Observed food debris under hot holding unit in the prepared foods prep area. Instructed to clean and maintain.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Observed standing water in various areas in the food prep areas. Instructed to remove all standing water and maintain. Observed dead insects on the floor of the dairy walk in cooler. Instructed to remove, clean and sanitize.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed accumulated dust on the vents of the customer washrooms. Instructed to clean and maintain.
PassJun 3, 2016CanvassRisk 1 (High)
1. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed minor dust debris on the vents located above the cake prep table in the bakery food prep area, minor dust accumulation on the fans in the produce cold storage area, and minor dust accumulation on the vents located in the customer washrooms. Instructed to clean all and maintain.
2. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Observed burnt out light bulbs located over the rotisserie chicken oven in the rear and in the prepared foods prep area located in the front. Instructed to replace light bulbs and maintain.
3. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Observed a minor leak on the faucet of the exposed hand sink located in the raw meat prep area. Instructed to repair and maintain.
PassAug 17, 2015CanvassRisk 1 (High)
1. 31
  Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
  Invert all single service utensils in food court to protect from contamination.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Clean interior and exterior of ice machine in rear storage area. Self-service counters in food court.
ConditionalJun 23, 2014CanvassRisk 1 (High)
1. 21
  * certified food manager on site when potentially hazardous foods are prepared and served
  No valid city of Chicago food manager certificate posted or food manager on site when potentially hazardous food are prepared and served; for example ,pizza, hamburger, preping beef and pork. (a certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served). Serious violation #7-38-012.
PassAug 29, 2013ComplaintRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Need to clean frozen yogurt drip tray.
2. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Need to clean light shield in walk-in cooler food court kitchen ( water inside).
PassApr 10, 2013ComplaintRisk 1 (High)
1. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Clean floor in walk-in freezer in bakery dept.
2. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Clean ceiling vents in bakery dept to remove dust observed in front of ovens.
PassJun 18, 2012License Re-InspectionRisk 1 (High)
1. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Two hoses in the meat room and one hose in the retail food outlet in front are not connected, have the hoses properly connected per city code.
FailJun 5, 2012License-Task ForceRisk 1 (High)
1. 2
  Facilities to maintain proper temperature
  All refrigeration is turned off, turn on all refrigeration so 40f minimum temperatures can be checked.
2. 9
  Water source: safe, hot & cold under city pressure
  Hot water not running to all necessary plumbing, have the hot water running to all necessary fixtures.
3. 12
  Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
  The rear prep areas are under construction, install all necessary hand sinks with sanitary soap and towels.
4. 18
  No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
  Obtain a logbook from a licensed pest control company.
5. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Complete installation of the food preparation area equipment and turn on all refrigeration so it can be checked.

Fails sit above the line, passes below. Every inspection the city has published for this licence.

On the street

Apple Maps street-level imagery. Click to look around the block.

What it gets cited for

355×
Approved thawing methods used
335×
Food and non-food contact equipment utensils clean, free of abrasive detergents
514×
Plumbing installed; proper backflow devices
384×
Insects, rodents, & animals not present
344×
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
553×
Physical facilities installed, maintained & clean
183×
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
363×
Lighting: required minimum foot-candles of light provided, fixtures shielded

Counted across every inspection on record here. A code that keeps coming back is the more telling signal.

Source

Published by the Chicago Department of Public Health as Food Inspections, updated weekly. This page shows every row the city holds under licence 2147714 — a business that changed hands may carry history from its predecessor.