Weekly 16 | Weekly Roundup: Rodent Issues Lead to Multiple Citations

Chicago Health Inspections Reveal 18% Failure Rate

CHICAGO, IL - Chicago Department of Public Health inspectors documented 304 violations across 100 food establishments during the week of April 14-20, 2025, with 18 businesses failing their inspections and two ordered to close immediately. The data, analyzed by CleanKitchens.org, reveals concerning patterns of rodent activity, temperature control violations, and food safety certification issues throughout the city.

The weekly inspection data shows that while 82% of establishments passed their inspections, the violations uncovered point to persistent food safety challenges across Chicago's food service landscape. Schools, restaurants, coffee shops, and convenience stores were among the establishments cited for violations ranging from minor infractions to serious public health concerns.

Neighborhood Patterns: South Side Faces Highest Failure Rate

Analysis of the inspection data reveals distinct geographic patterns in health code violations across Chicago. The South Side neighborhoods, particularly those along Cottage Grove Avenue and 79th Street corridors, showed the highest concentration of failed inspections and serious violations.

In the 79th Street corridor, four establishments failed their inspections, including Irie Jerk Hut (311 W 79th St), which received 17 violations including improper hot and cold holding temperatures. Inspectors found TCS (Time/Temperature Control for Safety) foods such as cooked chicken wings at 92.1°F instead of the required 135°F or above, and various raw meats in the walk-in cooler at temperatures between 45.7°F and 52.9°F instead of the required 41°F or below.

The Cottage Grove corridor saw similar issues, with Hyde Park BP AM PM (5130 S Lake Park Ave) receiving a conditional pass with 10 violations, including an improperly functioning prep cooler with an interior ambient temperature of 56.6°F.

By contrast, North Side neighborhoods like Lincoln Park and Lakeview showed better compliance rates, with establishments like Smoothie King (3479 N Broadway) passing with zero violations.

The disparity in violation rates between neighborhoods may reflect broader socioeconomic factors, including building age, infrastructure challenges, and resources available for maintenance and training. Older buildings, particularly in South and West Side neighborhoods, often present more significant challenges for pest control and facility maintenance.

Immediate Closures: Rodent Activity Forces Shutdowns

Two establishments were ordered to close immediately during the inspection period. Lucky's Sandwich Company (3472 N Clark St) and Hoagy House (7116 S Yates Blvd) both received closure orders, though detailed violation information was not provided in the inspection reports.

Additionally, Raymond's Tacos LLC (229 S Western Ave) was initially closed but passed a follow-up inspection the same day with only two violations: "Clean and defrost the interior of the chest freezer with ice buildup and food debris inside" and "Observed a gap between the floor and wall in the dish washing area."

When an establishment is ordered to close, it must address all cited violations and pass a follow-up inspection before being allowed to reopen. The Chicago Department of Public Health requires that serious violations, particularly those related to pest activity or temperature control, be fully remediated to ensure public safety.

Most Common Violations: Cleanliness and Maintenance Lead the List

Analysis of the 304 violations documented during this inspection period reveals that physical facility maintenance and cleanliness issues were the most frequently cited problems. These accounted for nearly 25% of all violations, followed by food contact surface cleanliness and handwashing facility issues.

The top five violation categories were:

1. Physical Facilities Installed, Maintained & Clean (76 violations): Issues included unclean floors, damaged ceiling tiles, peeling paint, and improper storage of cleaning equipment.
2. Non-Food/Food Contact Surfaces Clean (35 violations): Violations included soiled equipment surfaces, buildup on refrigerator interiors, and dirty ventilation hoods.
3. Adequate Handwashing Sinks Properly Supplied and Accessible (29 violations): Many establishments lacked proper handwashing signage, soap, paper towels, or had inaccessible sinks.
4. Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used (28 violations): Issues included damaged cutting boards, improper shelving materials, and equipment in disrepair.
5. Insects, Rodents, & Animals Not Present (18 violations): Evidence of rodent and insect activity was found in multiple establishments.

At Irie Jerk Hut, inspectors noted: "Observed improper temperature of TCS food such as 1lbs. cooked chicken wings at 92.1F on topside of steam table. Product was discarded by manager." The establishment received a citation for this priority violation.

Similarly, at Cafe Central (1437 W Chicago Ave), inspectors found "beef stew at 44-57F, potato puree at 44F, and root vegetable puree at 44F inside of the prep coolers," all above the safe maximum temperature of 41°F.

Temperature Control Analysis: A Critical Public Health Concern

Temperature control violations were among the most serious issues identified during this inspection period. Proper temperature control is critical for preventing the growth of harmful bacteria that can cause foodborne illness.

The inspection data revealed 15 establishments with temperature control violations, including both hot and cold holding issues. Cold holding violations were more common, with 10 establishments cited for keeping TCS foods above the required maximum temperature of 41°F.

At Fry the Coop (1529 W Chicago Ave), inspectors found "potato salad at 50F, cheese at 47-54F, and cups of ranch dressing at 49F" in a prep cooler with an air temperature of 48°F. The establishment received a citation for this priority violation.

Hot holding violations were less common but equally concerning. At Irie Jerk Hut, cooked chicken wings were found at 92.1°F, well below the required minimum temperature of 135°F.

The "temperature danger zone" between 41°F and 135°F is where bacteria multiply most rapidly. Foods held in this range for more than four hours can develop dangerous levels of bacteria that cause foodborne illnesses such as Salmonella, E. coli, and Listeria.

According to the CDC, approximately 48 million Americans get sick from foodborne diseases each year, resulting in 128,000 hospitalizations and 3,000 deaths. Proper temperature control is one of the most effective ways to prevent these illnesses.

Cuisine Type Comparison: Fast Food Shows Better Compliance

Analysis of inspection results by cuisine type reveals interesting patterns in compliance rates. Fast food chains and coffee shops generally performed better than full-service restaurants, particularly those serving ethnic cuisines.

Chain establishments like Taco Bell Cantina (941 W Randolph St), Jimmy John's (812 W Van Buren St), and Smoothie King (3479 N Broadway) all passed their inspections with zero violations.

By contrast, ethnic restaurants showed higher violation rates. Mexican restaurants had a 25% failure rate, with establishments like El Pueblito Mexican Grill (5152 N Cicero Ave) failing due to rodent activity. Caribbean restaurants also showed concerning patterns, with Irie Jerk Hut receiving 17 violations.

The disparity in compliance rates may reflect differences in corporate oversight, standardized training programs, and resources available for maintaining facilities and equipment. Chain establishments often benefit from corporate food safety programs, regular internal audits, and standardized training materials.

Independent restaurants, particularly smaller ethnic establishments, may face additional challenges including language barriers in understanding regulations, limited resources for facility maintenance, and less formalized training programs.

Pest Control Findings: Rodent Activity a Persistent Problem

Pest control violations were among the most serious issues identified during this inspection period. Eighteen establishments were cited for evidence of rodent or insect activity, with rodents being the predominant concern.

At El Pueblito Mexican Grill (5152 N Cicero Ave), inspectors noted: "Observed over 100 rodent droppings in rear mop sink area and area around hot water heater." The establishment failed its inspection and received a citation.

Similarly, at Cafe Central (1437 W Chicago Ave), inspectors found "approximately 100 rat droppings on the floor of the basement HVAC closet and in the rear of the basement."

Cockroach activity was also documented in several establishments. At Lucky Trendy Sushi (2735 N Milwaukee Ave), inspectors observed "4 live roaches in pest control logbook, 1 live roach on wall in lobby and 2 live roaches on the floor under service table."

Schools were not immune to pest issues. At Thomas Hoyne Elementary (8905 S Crandon Ave), inspectors found "over 80 mice droppings scattered on shelves, piping, and floor along walls and corners in gym office/lounge 117."

Pest activity is particularly concerning because rodents and insects can transmit disease-causing pathogens to food and food-contact surfaces. According to the CDC, rodents can spread over 35 diseases to humans, including Salmonellosis, Hantavirus, and Leptospirosis.

Common entry points for pests identified in inspection reports included:

• Gaps under exterior doors (noted at multiple establishments)
• Unsealed utility penetrations
• Cracks and gaps in walls and floors
• Improperly maintained dumpster areas

Effective pest control requires a comprehensive approach including exclusion (sealing entry points), sanitation (eliminating food sources), and monitoring (regular inspections and professional pest control services).

Certification and Training Issues: Widespread Non-Compliance

Certification and training violations were common across the inspected establishments. Chicago requires food service establishments to have at least one certified food service manager on duty whenever TCS foods are being prepared or served, and all food handlers must have food handler training.

Twenty-one establishments were cited for certification or training violations, including:

• Lack of City of Chicago Food Service Sanitation Certificate
• Missing food handler training certificates
• Lack of allergen awareness training
• No written employee health policy

At George Hot Dogs (2612 S Kedzie Ave), inspectors noted: "Observed person in charge without City of Chicago Certified Food Managers Certificate while preparing and serving polishes, hot dogs, chili, hamburgers." The establishment received a citation for this priority foundation violation.

Similarly, at Reemy's Food Grill & Tobacco (8701 S Cottage Grove Ave), inspectors found "no Chicago CFM on site while preparing/serving TCS foods (i.e., beef, nacho cheese, etc.)."

Proper training is essential for ensuring that food service workers understand and follow food safety practices. The high rate of certification violations suggests a need for better education about regulatory requirements and potentially more accessible training options.

Success Stories: Perfect Score Establishments

Despite the concerning violations found at many establishments, 20 businesses passed their inspections with zero violations. These establishments demonstrate that maintaining full compliance with food safety regulations is achievable.

Perfect score establishments included:

• Smart Learning Center LLC (2839-2841 S Archer Ave)
• Everett Elementary (3419 S Bell)
• Art in Motion School (7415 S East End Ave)
• Air Force Academy (3630 S Wells St)
• Intercultural Montessori Foreign Language Immersion (114 S Racine Ave)
• AFC Sushi @ Jewel Osco #4500 (1340 S Canal St)
• Intercultural Montessori Language School (114 S Racine Ave)
• Jimmy John's (812 W Van Buren St)
• Taco Bell Cantina (941 W Randolph St)
• Yvolina's Tamales+Groceries (814 W 18th St)

Schools and educational facilities were particularly well-represented among perfect score establishments, suggesting strong adherence to food safety protocols in institutional settings. Chain establishments also performed well, likely due to standardized corporate food safety programs.

Common characteristics of perfect score establishments included:

• Well-maintained physical facilities
• Proper certification and training documentation
• Effective cleaning and sanitizing procedures
• Proper temperature control
• Absence of pest activity

These establishments serve as models for best practices in food safety and demonstrate that full compliance is achievable with proper management systems and staff training.

Schools and Childcare Facilities: Mixed Results

Schools and childcare facilities showed mixed results in their health inspections. While many passed with zero violations, others had concerning issues that could potentially affect vulnerable populations.

Of the 15 schools and childcare facilities inspected during this period, 12 passed their inspections, 2 failed, and 1 received a conditional pass. The overall pass rate of 80% was slightly lower than the 82% pass rate for all establishments.

Notable issues at schools and childcare facilities included:

• At Thomas Hoyne Elementary (8905 S Crandon Ave), inspectors found "over 80 mice droppings scattered on shelves, piping, and floor along walls and corners in gym office/lounge 117."
• At Nino's Heroes Elementary (8344 S Commercial), inspectors noted that previous priority foundation violations from a prior inspection had not been corrected.
• At Early Achievers Academy (450-456 E 83rd St), inspectors found a cold holding unit with an improper temperature of 58.6°F, well above the required maximum of 41°F.

On the positive side, several schools and childcare facilities passed with zero violations, including:

• Everett Elementary (3419 S Bell)
• Art in Motion School (7415 S East End Ave)
• Air Force Academy (3630 S Wells St)
• Intercultural Montessori Foreign Language Immersion (114 S Racine Ave)
• Intercultural Montessori Language School (114 S Racine Ave)

Schools and childcare facilities serve vulnerable populations, making food safety particularly critical in these settings. Children are more susceptible to foodborne illness due to their developing immune systems, and the consequences of an outbreak in these settings can be severe.

Repeat Violations: Persistent Issues at Multiple Establishments

Repeat violations were documented at 12 establishments, indicating persistent food safety issues that had not been addressed since previous inspections. These establishments showed a pattern of non-compliance that raises concerns about their commitment to food safety.

At Dunkin' (1201 N Clark St), inspectors noted: "Observed continued non-compliance from inspection report #2608947 with the correct by date of 3/11/2025."

Similarly, at IHOP (4210 N Cicero Ave), inspectors found: "Observed previous core violations not corrected from inspection report #2609966 dated 01/03/2025."

The most common repeat violations included:

• Physical facility maintenance issues
• Cleanliness violations
• Handwashing facility problems
• Certification and training deficiencies

Establishments with repeat violations face escalating consequences, including more frequent inspections, higher fines, and potentially license suspension for continued non-compliance. The Chicago Department of Public Health follows up on these establishments to ensure that violations are corrected.

The persistence of violations over multiple inspections suggests systemic issues in these establishments' food safety management systems. Addressing these issues requires not just correcting individual violations but implementing comprehensive changes to prevent recurrence.

Public Health Impact: Connecting Violations to Illness Risk

The violations documented during this inspection period have direct implications for public health. According to the CDC, approximately 48 million Americans get sick from foodborne diseases each year, resulting in 128,000 hospitalizations and 3,000 deaths.

The most serious violations found during this inspection period correlate with the CDC's identified risk factors for foodborne illness:

• Improper holding temperatures: Found at 15 establishments, this violation allows bacteria to multiply to dangerous levels.
• Inadequate cooking: While not specifically cited in this inspection period, this is closely related to temperature control issues.
• Contaminated equipment: Found at 35 establishments, this can transfer pathogens to food.
• Food from unsafe sources: Not specifically cited in this inspection period.
• Poor personal hygiene: Found at 29 establishments with handwashing violations.

The temperature violations are particularly concerning. When TCS foods are held in the temperature danger zone (41°F-135°F), bacteria can double in number every 20 minutes. Foods held at improper temperatures for just four hours can develop bacterial loads sufficient to cause illness.

Similarly, pest activity poses significant health risks. Rodents can contaminate food and food-contact surfaces with pathogens that cause diseases such as Salmonellosis, Leptospirosis, and Hantavirus. Cockroaches can spread bacteria including Salmonella, Staphylococcus, and E. coli.

The high rate of certification and training violations is also concerning from a public health perspective. Properly trained food handlers are essential for implementing food safety practices that prevent foodborne illness. Without adequate training, food handlers may not understand the importance of critical practices such as handwashing, temperature control, and preventing cross-contamination.

Conclusion and Recommendations

The inspection data from April 14-20, 2025, reveals both encouraging successes and concerning challenges in Chicago's food safety landscape. While 82% of establishments passed their inspections, the 304 violations documented across 100 establishments highlight persistent issues that require attention.

The most pressing concerns identified in this analysis include:

1. Rodent activity: Found in multiple establishments, including restaurants and schools
2. Temperature control violations: Affecting 15% of inspected establishments
3. Certification and training deficiencies: Found in 21% of establishments
4. Physical facility maintenance issues: The most common violation category
5. Repeat violations: Indicating persistent non-compliance at 12% of establishments

Based on these findings, we recommend the following actions for food establishments:

• Implement comprehensive pest control programs: Including exclusion (sealing entry points), sanitation, and regular professional pest control services
• Ensure proper temperature control: Regularly calibrate thermometers, check and log food temperatures, and promptly repair malfunctioning equipment
• Prioritize certification and training: Ensure all managers have food service sanitation certificates and all food handlers have appropriate training
• Establish preventive maintenance programs: Regularly inspect and repair physical facilities to prevent deterioration
• Develop comprehensive cleaning and sanitizing procedures: With clear responsibilities and schedules

For consumers, we recommend the following precautions:

• Check inspection reports before dining out (available at CleanKitchens.org)
• Look for visible signs of cleanliness and proper food handling when dining out
• Report concerning conditions to the Chicago Department of Public Health at 311
• Be particularly cautious with high-risk foods such as undercooked meat, raw seafood, and unpasteurized dairy products

Food safety is a shared responsibility between regulatory agencies, food establishments, and consumers. By working together to address these issues, we can reduce the risk of foodborne illness and protect public health in Chicago.

Information Sources and Follow-Up

This analysis is based on data from the Chicago Department of Public Health's food establishment inspections conducted during the week of April 14-20, 2025. The data was obtained from the City of Chicago Data Portal and analyzed by CleanKitchens.org.

For more information about food safety regulations in Chicago, visit the Chicago Department of Public Health's Food Protection Services page.

To report food safety concerns or suspected foodborne illness, call the Chicago Department of Public Health at 311 or file a report online at 311.chicago.gov.

For more analyses of food safety in Chicago, follow CleanKitchens.org on social media or visit our website for weekly updates. You can also follow our Facebook page at facebook.com/cleankitchenschicago to get updates when we post new stories.

Remember that food safety is a shared responsibility. By staying informed and vigilant, we can all contribute to a safer food environment in Chicago.