Grocery StoreLicence 2506425

Supermercado Martin

5155-5159 W Addison St, Chicago 60641

Latest verdictPassJul 30, 2026 · 2 months ago

Inspections16since Jan 10, 2017

Fail rate31.3%5 of 16 verdictscitywide 22.4% · above 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

Pass56%
Conditional13%
Fail31%

16 inspections from 2017 to 2026 · hover a mark

20172019202120232025

PassJul 30, 2026Complaint Re-InspectionRisk 1 (High)
1. 41
  Wiping cloths: properly used & stored
  Observed wiping cloth for wiping the prep tables, chopping board. Must be stored on a bucket with sanitizing solution in between uses.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed cardboard used as liner on shelving units in prep and storage areas. Instructed manager to remove all cardboard from shelving units. All food and non-food contact surfaces must be smooth and easily cleanable.
3. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed the meat slider in the rear food prep area with a build up of food/meat debris inside where the meat is cut. Instructed to clean and maintain.
4. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed the inside of the deep fryer oil filtering unit with a build up of grease and food debris. Instructed to clean and maintain all
5. 49
  Non-food/food contact surfaces clean
  Observed accumulated grease and food debris on interior and exterior surfaces of cooking equipment, prep tables, coolers, freezers, shelving units. Instructed manager to clean and maintain.
6. 55
  Physical facilities installed, maintained & clean
  Observed a heavy accumulation of dirt, dust, grease, food splatter and food debris on the walls and floors especially along the hot food prep line under and around the cooking equipment and non cooking equipment. Instructed to clean and maintain all areas. Also instructed to detail clean and maintain floors with grease and dried food debris accumulation along the walls and in all corners throughout kitchen prep/cooking area and at customer area underneath produce display storage racks and underneath the grocery display shelfs to remove excessive dirt,debris.
7. 55
  Physical facilities installed, maintained & clean
  Observed clear liquid pooling on floors in walk in cooler and the hot food prep area. Must keep floors clean and dry to prevent pest harborage.
FailJul 21, 2026ComplaintRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no hand soap available at handsink in prep/diswashing area. Instructed to provide handsoap at all times. (corrected on site-manager provided soap) priority foundation violation 7-38-030 (c) citation issued
2. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no paper towels at exposed hand washing sink in dishwashing area and employee's washroom. Instructed to maintain paper towels at all exposed hand washing sinks at all times. Priority foundation violation 7-38-030(c). Citation combined with above violation.
3. 13
  Food in good condition, safe, & unadulterated
  Observed multiple food items such as chorizo and sausage that were spoiled with mold being stored in walk-in cooler. Instructed to discard. Priority 7-38-005. Citaton issued.
4. 22
  Proper cold holding temperatures
  Observed tcs foods at improper temperature requirement stored in walk-in cooler found internal temperatures of the following food products: chicken at 47.0f, 46.8, chorizo at 46.9f, sausage at 46.0f and beef at 46.8f. Instructed all tcs foods must maintain cold holding temperature of below 41.0f and hot holding temperature of above 135.0f. Operator voluntarily discarded and denatured foods during inspection. Priority violation 7-38-005. Citation issued.
5. 33
  Proper cooling methods used; adequate equipment for temperature control
  Observed walk-in cooler not maintaining proper temperature 49f. Instructed manager to repair and maintain cooler at 41f or below. Prep cooler is tagged held for inspection and must not be used until reinspected by Chicago department of health. Priority 7-38-005 citation issued.
6. 38
  Insects, rodents, & animals not present
  Observed over 50 dead roaches throughout the rear prep area. Also observed a decomposing rat located in the basement storage area. Must remove and clean.
7. 38
  Insects, rodents, & animals not present
  Observed inadequate insects control, found about 5 live roaches scattered through out prep and dry storage area. Instructed to eliminate insects activity in all affected areas, pest control service is recommended. Priority foundation violation 7-38-020(a)
8. 41
  Wiping cloths: properly used & stored
  Observed wiping cloth for wiping the prep tables, chopping board. Must be stored on a bucket with sanitizing solution in between uses.
9. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed a 'scotts' fertilizer branded pressure sprayer to store water and spray potatoes. Instructed to remove and use only food-grade equipment. Citation issued, priority violation 7-38-025.
10. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed cardboard used as liner on shelving units in prep and storage areas. Instructed manager to remove all cardboard from shelving units. All food and non-food contact surfaces must be smooth and easily cleanable.
11. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed the meat slider in the rear food prep area with a build up of food/meat debris inside where the meat is cut. Instructed to clean and maintain.
12. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed the inside of the deep fryer oil filtering unit with a build up of grease and food debris. Instructed to clean and maintain all
13. +4 more
PassMar 26, 2025CanvassRisk 1 (High)
1. 38
  Insects, rodents, & animals not present
  Observed fly traps and rodent bait stations trhoughout premises not provided by pest control company. Instructed pic pest control bait stations must be provided by a licensed pest control technician.
2. 41
  Wiping cloths: properly used & stored
  Observed dirty wiping cloths improperly stored. Instructed to store all washcloths in sanitizing solution in between in use.
3. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed cutting boards in the rear prep area with open seams and dark stains. Instructed to refinish or replace damaged or stained cutting boards and maintain at all times.
4. 49
  Non-food/food contact surfaces clean
  Observed the interior of all coolers throughout in need of cleaning. Instructed to detail clean accumulated food debris and spills.
5. 55
  Physical facilities installed, maintained & clean
  Observed grease buildup, food debris, and dirt on floor under cooking equipment, along walls and in all corners in prep, dish washing, storage and basement areas. Instructed manager to clean floors under all equipment, along walls and in all corners in all areas.
6. 55
  Physical facilities installed, maintained & clean
  Noted unfinished concrete floors in the walk-in cooler. Instructed person in charge that floors except in dry storage area shall be finished and sealed to provide a smooth, nonabsorbent and easily cleanable surface. Instructed to seal unfinished floors.
PassJul 8, 2024Complaint Re-InspectionRisk 1 (High)
FailJul 1, 2024ComplaintRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no paper towels at hand washing sink in public toilet room. Must provide at all times. Priority foundation violation. 7-38-030(c). Citation issued. Employee provided paper towels at hand sink at end of inspection.
2. 22
  Proper cold holding temperatures
  Observed chicken breast at improper cold holding temperature at 46.9f inside walk in cooler. Also observed the following tcs foods at improper cold holding temperature such as steak meat, angus beef and sausage ranging from 44-47f. Tcs foods must be held at 41f or below. Food discarded by employee. Food weighing approximately 100 lbs at a cost of $2,000. Priority violation. 7-38-005. Citation issued.
3. 33
  Proper cooling methods used; adequate equipment for temperature control
  Observed improper ambient temperature inside of walk in cooler at 44f. Ambient temperature inside of a cold holding unit must be at 41f or below. Priority violation. 7-38-005. Citation issued.
4. 37
  Food properly labeled; original container
  Observed packaged produce for customer self service without any label. Must provide label with name of food, address, net quantity.
5. 38
  Insects, rodents, & animals not present
  Observed over 30 mice droppings along walls in rear storage room. Must clean and eliminate evidence of pest activity on premises. Priority foundation violation. 7-38-020(a). Citation issued.
PassOct 17, 2023ComplaintRisk 1 (High)
1. 44
  Utensils, equipment & linens: properly stored, dried, & handled
  Found food containers not stored properly on shelving units.must store inverted.
2. 49
  Non-food/food contact surfaces clean
  Found shelving units inside walk in cooler not clean.must clean.
PassApr 14, 2023CanvassRisk 1 (High)
1. 49
  Non-food/food contact surfaces clean
  Clean the exterior of the bread oven, exterior of hot holding cabinet, oven, stove and deep fryer in the kitchen prep area.
2. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  Observed one of the unisex washrooms without a covered waste receptacle. Management instructed to provide.
3. 55
  Physical facilities installed, maintained & clean
  Repair the broken corner wall tiles and corner wall at the baseboard at the corner behind the meat counter next to the exposed hand washing sink.
4. 55
  Physical facilities installed, maintained & clean
  Must clean and organize items in both sections of the basement and remove garbage and litter to eliminate pest harborage conditions.
5. 55
  Physical facilities installed, maintained & clean
  Clean the walls and floor in the kitchen prep area and the walls behind the meat prep area.
6. 56
  Adequate ventilation & lighting; designated areas used
  Observed excessive grease buildup on the ventilation hood and filters above the cooking equipment. Must clean and maintain.
ConditionalJun 17, 2022ComplaintRisk 1 (High)
1. 22
  Proper cold holding temperatures
  Found tcs foods at improper cold holding temperatures. Found 500 pounds of raw beef inside cooler at 49.8f, 50 pounds of raw pork at 49.2f, 50 pounds of ham at 48.7f, and 80 gallons(375pounds) of milk at 48.9f. Priority violation. Citation issued. Disposed of 680 pounds of tcs food value at $3500.00.
2. 33
  Proper cooling methods used; adequate equipment for temperature control
  Found walk in cooler ambient temperature 52.3f. Priority violation. Citation issued. 7-38-005. Cooler was adjusted by management by the end of inspection. Cooler at 39.9f.
3. 55
  Physical facilities installed, maintained & clean
  Found walls and ceiling at basement storage not smooth and easy to clean. Must seal walls and ceiling at basement storage.
PassFeb 11, 2021Complaint Re-InspectionRisk 1 (High)
1. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed stained cutting boards in the deli prep area. Instructed to resurface or replace the cutting boards.
FailFeb 2, 2021ComplaintRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  Observed no written employee health policy on the premises. Management instructed to provide a signed employee health policy for each employee. Priority foundation violation 7-38-010,no citation issued.
2. 5
  Procedures for responding to vomiting and diarrheal events
  Found no procedure/plan for responding to vomiting and diarrheal events. Instructed to provide and maintain required procedure/plan and appropriate supplies or kit. (necessary items at a minimum: gloves, face masks, disposable mops and appropriate sanitizer/spray that is effective against norovirus). Priority foundation violation 7-38-005,no citation issued.
3. 10
  Adequate handwashing sinks properly supplied and accessible
  Instructed to provide and maintain handwashing signage at kitchen handwashing sink.
4. 10
  Adequate handwashing sinks properly supplied and accessible
  Found no handpapertowels provided at rear kitchen prep area handwashing sink.instructed to provide and maintain hand papertowels at all hand washing sinks at all times. Priority foundation violation 7-38-030(c),no citation issued.corrected on site (cos). (consolidated with above citation).
5. 10
  Adequate handwashing sinks properly supplied and accessible
  Found no hand soap provided at rear kitchen prep area handwashing sink.instructed to provide and maintain hand soap at all hand washing sinks at all times. Priority foundation violation 7-38-030(c),citation issued.corrected on site (cos).
6. 15
  Food separated and protected
  Found package of raw pork chops leaking and stored in uncovered cooked goat meat container inside the 2 door stand-up cooler at rear food prep area. Instructed to always store cooked and ready-to-eat foods above the uncooked (raw) foods. Foods must also be covered and protected to avoid cross-contamination.priority violation 7-38-005,citation issued.corrected on site(cos).
7. 38
  Insects, rodents, & animals not present
  Obdserved approx:1/4" gap at bottom of front west entrance door.must make door tight fitting all across the bottom to prevent pest entry.
8. 38
  Insects, rodents, & animals not present
  Found approx:60 rodent(mice)droppings on floors underneath the storage racks along walls and corners at rear storage room and (1)live cockroach crawling on floor behind the stand-up oven at rear kitchen food-prep area.instructed to detail clean and sanitize remove all pest activity from all affected areas. Additional pest control service is needed to eliminate the pest activity.priority foundation 7-38-020(a),citation issued.
9. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed chipped paint and rust on the wire storage racks in the rear meat walk-in cooler.instructed to remove chipped paint and rust and repaint or replace the shelves.
10. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed stained cutting boards in the deli prep area. Instructed to resurface or replace the cutting boards.
11. 49
  Non-food/food contact surfaces clean
  Instructed to detail clean the prep tables,coolers,stove oven and storage shelfs at rear kitchen food prep area to remove excessive grease build-up.
12. 55
  Physical facilities installed, maintained & clean
  Instructed to detail clean and organize utility mop sink area and basement storage areas and remove unnecessary articles due to potential pest harborage and elevate mops,brooms cleaning equipments off the floor at least 6" inches.
13. +4 more
ConditionalJan 23, 2020CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Found no hand soap in two (out of three) hand sink in the prep/kitchen/dish area. Instructed to provide. Priority foundation 7-38-030(c) citation issued.cos
2. 41
  Wiping cloths: properly used & stored
  Wiping cloth for wiping the prep tables, chopping board ,coolers must be stored on a bucket with sanitizing solution in between uses.
3. 44
  Utensils, equipment & linens: properly stored, dried, & handled
  All clean utensils, pots,pans, food containers must be stored upside down /inverted to prevent possible contamination and dust build-up.
4. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Torn rubber gasket on the right door of the reach in cooler for the cakes. Must repair and maintain.
5. 48
  Warewashing facilities: installed, maintained & used; test strips
  Upgraded to priority foundation.
6. 49
  Non-food/food contact surfaces clean
  Must detail clean all the bottom shelve of the prep tables in the kitchen, all the exterior surafces of all the cooking equipment and maintain.
7. 51
  Plumbing installed; proper backflow devices
  Upgraded to priority foundation.
8. 55
  Physical facilities installed, maintained & clean
  Detail clean the walls in the kitchen by the prep tables, walls by the prep tables in the prep/serving area with food splashed and maintain. Detail clean the floor throughout the kitchen and prep/dish washing area and dry the floor .
9. 56
  Adequate ventilation & lighting; designated areas used
  Upgraded to priority foundation.
10. 57
  All food employees have food handler training
  One food handler employee has no food handler training certificate. Must provide.
11. 60
  Previous core violation corrected
  Previous core violations not corrected from report #2262044 dated 2/15/19. #48-4-603.15- observed large pots too big to be submerged in the 3 compartment sink. Instructed to remove said large pots or replace the 3 compartment sink with a 3 compartment sink that has larger compartments to wash rinse and sanitize all pots. #51-5-204.12 instructed to provide a back flow prevention device for mop sink and to maintain. #56- 6-202.11-observed missing light bulb in the kitchen rear 2 door stand-up cooler.instructed to provide light bulb and protective shielding or shatter-proof light bulb and to maintain. Priority foundation 7-42-090 citation issued,cos
PassFeb 15, 2019Canvass Re-InspectionRisk 1 (High)
1. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed two cutting boards in the deli prep area discolored and deep cuts. Instructed to re-place and maintain.
2. 48
  Warewashing facilities: installed, maintained & used; test strips
  Observed large pots to big to be submerged in the 3 compartment sink. Instructed to remove said large pots or replace the 3 compartment sink with a 3 compartment sink that has larger compartments to wash rinse and sanitize all pots.
3. 51
  Plumbing installed; proper backflow devices
  Instructed to provide a back flow prevention device for mop sink and to maintain.
4. 55
  Physical facilities installed, maintained & clean
  Found cluttered conditions and unused food equipments at rear storage areas.instructed to remove unnecessary articles/items due to potential pest harborage and to maintain.
5. 55
  Physical facilities installed, maintained & clean
  Found broken floor tiles in the 3 compartment dish washing area. Must repair and maintain floor tiles to smooth,easily cleanable surfaces.
6. 56
  Adequate ventilation & lighting; designated areas used
  Observed missing light bulb in the kitchen rear 2 door stand-up cooler.instructed to provide light bulb and protective shielding or shatter-proof light bulb and to maintain.
FailFeb 14, 2019CanvassRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  Observed no written employee health policy on the premises. Management instructed to provide a signed employee health policy for each employee. Priority foundation 7-38-010,no citation issued.
2. 5
  Procedures for responding to vomiting and diarrheal events
  Observed no clean-up of vomiting and diarrhea procedure and clean-up kit on premises during inspection. Instructed to have said procedure along with required equipment for clean-up. Priority foundation violation 7-38-005,no citation issued.
3. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed that hand washing sign is not posted at main kitchen hand washing sink.instructed to post and maintain sign. -
4. 23
  Proper date marking and disposition
  Observed tcs foods (taco meat,rice, salsas etc) held for over 24 hours with out discard date. Instructed facility to provide discard date for any tcs foods held for over 24 hours. Priority foundation violation 7-38-005,no citation issued.
5. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed two cutting boards in the deli prep area discolored and deep cuts. Instructed to re-place and maintain.
6. 48
  Warewashing facilities: installed, maintained & used; test strips
  Observed large pots to big to be submerged in the 3 compartment sink. Instructed to remove said large pots or replace the 3 compartment sink with a 3 compartment sink that has larger compartments to wash rinse and sanitize all pots.
7. 48
  Warewashing facilities: installed, maintained & used; test strips
  Observed 3 compartment sink not maintained.observed waste water (with food debris) backing up from second compartment into first compartment when water is released from third compartment of the dish washing 3 compartment sink,then slowly draining. Instructed to repair plumbing and maintain. Priority foundation violation 7-38-025,citation issued.
8. 49
  Non-food/food contact surfaces clean
  Detail clean interior/exterior gaskets of kitchen refrigeration units and sides of hot cooking equipments to remove accumulation of grease build-up and to maintain.
9. 51
  Plumbing installed; proper backflow devices
  Instructed to provide a back flow prevention device for mop sink and to maintain.
10. 55
  Physical facilities installed, maintained & clean
  Found broken floor tiles in the 3 compartment dish washing area. Must repair and maintain floor tiles to smooth,easily cleanable surfaces.
11. 55
  Physical facilities installed, maintained & clean
  Found cluttered conditions and unused food equipments at rear storage areas.instructed to remove unnecessary articles/items due to potential pest harborage and to maintain.
12. 56
  Adequate ventilation & lighting; designated areas used
  Observed dim lighting in the 3 compartment sink dishwashing area.insrtucted to provide adequate lighting and to maintain.
13. +1 more
PassNov 2, 2017Canvass Re-InspectionRisk 1 (High)
1. 30
  Food in original container, properly labeled: customer advisory posted as needed
  All cooked potentially hazardous foods inside the walk in cooler must have a date and label(name of the product).
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Broken floor tiles in the dish washing area . Must repair and maintain.
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Damaged ceiling tiles above the display cooler with meat. Must replace and maintain. Walls by the kitchen/prep area, behind the prep tables. Filter on the hood with grease build up. Must clean, remove grease and maintain.
4. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Clutter in the basement. Instructed to elevate all items/articles off the floor to prevent rodent/insects harborage. Found cleaning equipments(brooms,dust pans) stored on the prep area by the prep tables. Instructed to store all cleaning equipments by the mop sink area.
5. 43
  Food (ice) dispensing utensils, wash cloths properly stored
  All wash cloth for wiping the prep tables, coolers,chopping boards must be stored on a bucket with sanitizing solution.
6. 45
  Food handler requirements met
  No food handlers certificate for the other 3 employees. Must provide.
FailOct 26, 2017CanvassRisk 1 (High)
1. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  Found chorizo sausage stored on top of the prep table at room temperature with a temperature at 59.7f. Instructed manager that all potentially hazardous foods must be stored inside the cooler and maintain a temperature of 40.0f or below. Critical violation 7-38-005(a). Manager discarded the said product worth $34.00 and total 7 lbs.
2. 12
  Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
  No hand soap on the exposed hand sink in the meat/prep area. Instructed to provide. Critical violation 7-38-030. Owner manager provided the hand soap during inspection.
3. 28
  * inspection report summary displayed and visible to all customers
  No previous summary report posted/displayed on site in plain view for the customer to see. Serious violation 7-42-010(b).new summary report issued and posted.
4. 29
  Previous minor violation(s) corrected 7-42-090
  Previous minor violations not corrected from report #1979128 dated 1/10/17. # 34- must replace broken floor tiles in the delivery exit door and maintain. #35- must install a baseboard thru-out the prep area and maintain. #36-missing end caps on the light bulb to hold the plastic light shield in the display cooler for the meat and deli. Two (3 door reach in coolers) light bulbs missing light shield and end caps. Serious violation 7-42-090.
5. 30
  Food in original container, properly labeled: customer advisory posted as needed
  All cooked potentially hazardous foods inside the walk in cooler must have a date and label(name of the product).
6. 31
  Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
  Must store all clean utensils, pots, pans, food containers, trays inverted upside down to prevent dust accumulation and possible contamination.
7. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Clean and sanitize the following: inside bottom shelve of the 2 door reach in freezer; inside display cooler for meat; fan guard of the 2 door reach in cooler in the front area and maintain.
8. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Broken floor tiles in the dish washing area . Must repair and maintain.
9. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Damaged ceiling tiles above the display cooler with meat. Must replace and maintain. Walls by the kitchen/prep area, behind the prep tables. Filter on the hood with grease build up. Must clean, remove grease and maintain.
10. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Clutter in the basement. Instructed to elevate all items/articles off the floor to prevent rodent/insects harborage. Found cleaning equipments(brooms,dust pans) stored on the prep area by the prep tables. Instructed to store all cleaning equipments by the mop sink area.
11. 43
  Food (ice) dispensing utensils, wash cloths properly stored
  All wash cloth for wiping the prep tables, coolers, must be stored on a bucket with sanitizing solution.
12. 45
  Food handler requirements met
  No food handlers certificate for the other 3 employees. Must provide.
PassJan 10, 2017LicenseRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Must seal or paint the raw wood on the splash guard of the 3 compt sink. Must provide working drain stopper for the 3 compt sink.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Must clean the mop sink and maintain.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Must replace broken floor tiles in the delivery exit door and maintain.
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Ceiling vent cover inside the employee's washroom with dust build-up. Must clean and remove dust and maintain. Must clean in detail the walls by the 3 compt sink and maintain. Must install a baseboard thru-out the prep area and maintain.
5. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Missing end caps on the light bulb to hold the plastic light shield in the display cooler for the meat and deli. Two (3 door reach in coolers) light bulbs missing light shield and end caps.

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

On the street

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What it gets cited for

5518×
Physical facilities installed, maintained & clean
4714×
Food & non-food contact surfaces cleanable, properly designed, constructed & used
498×
Non-food/food contact surfaces clean
108×
Adequate handwashing sinks properly supplied and accessible
416×
Wiping cloths: properly used & stored
386×
Insects, rodents, & animals not present
566×
Adequate ventilation & lighting; designated areas used
335×
Proper cooling methods used; adequate equipment for temperature control

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 2506425 — a business that changed hands may carry history from its predecessor.