CHICAGO, IL - SUPERMERCADO MARTIN received citations for health code violations during an inspection on 04/14/2023.
Located at 5155-5159 W ADDISON ST in the Portage Park area, the establishment serves the local community. The Portage Park neighborhood maintains numerous food service establishments that undergo regular health monitoring.
The inspection identified 7 distinct violations requiring correction. These findings represent specific conditions observed during the inspection that must be addressed to meet health code requirements.
The first violation involved thermal management. Inspectors documented: Non-food/food Contact Surfaces Clean - Comments: Clean the Exterior of the Bread Oven, Exterior of Hot Holding Cabinet, Oven, Stove and Deep Fryer in the Kitchen Prep Area.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating.
The second violation involved handwashing procedures. Inspectors documented: Toilet Facilities: Properly Constructed, Supplied, & Cleaned - Comments: Observed One of the Unisex Washrooms Without a Covered Waste Receptacle. Management Instructed to Provide.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks.
The third violation concerned hand hygiene and handwashing facilities. Inspectors documented: Physical Facilities Installed, Maintained & Clean - Comments: 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.. According to FDA guidelines, proper handwashing with soap and warm water for at least 20 seconds is the single most effective way to prevent foodborne illness transmission. For more information, see FDA handwashing requirements. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food.
The fourth violation related to cleaning procedures. Inspectors documented: Physical Facilities Installed, Maintained & Clean - Comments: Clean the Walls and Floor in the Kitchen Prep Area and the Walls Behind the Meat Prep Area.. FDA sanitation guidelines require regular cleaning and sanitizing of all food contact surfaces to prevent cross-contamination and bacterial growth. For more information, see FDA sanitation standards. Cross-contamination from improperly sanitized equipment is a common cause of foodborne illness.
The fifth violation concerned pest control. Inspectors documented: Physical Facilities Installed, Maintained & Clean - Comments: Must Clean and Organize Items in Both Sections of the Basement and Remove Garbage and Litter to Eliminate Pest Harborage Conditions.. The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Pest droppings and debris can trigger allergic reactions and asthma in sensitive individuals.
The sixth violation involved food safety requirements. Inspectors documented: Adequate Ventilation & Lighting. Non-compliance with safety standards may create conditions that compromise food safety.
The seventh violation related to food safety requirements. Inspectors documented: Designated Areas Used - Comments: Observed Excessive Grease Buildup O. Regulatory standards exist to minimize health risks to consumers.
Establishments receiving violations must submit correction plans and may face additional inspections. Failure to address violations can result in fines, permit suspension, or closure.
This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 04/14/2023 inspection. Conditions may have changed since this inspection. For current compliance status, consult the Chicago Department of Public Health. For more information about restaurant inspection regulations in this area, visit the Chicago Food Service Sanitation Rules. Learn more about food safety at FDA.gov and CDC.gov.
This inspection was conducted on August 21, 2025.
Chicago Department of Public Health
The following violations were documented: INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 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.; WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED DIRTY WIPING CLOTHS IMPROPERLY STORED. INSTRUCTED TO STORE ALL WASHCLOTHS IN SANITIZING SOLUTION IN BETWEEN IN USE.; FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 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.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE INTERIOR OF ALL COOLERS THROUGHOUT IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN ACCUMULATED FOOD DEBRIS AND SPILLS.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 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.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 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.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 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.; PROPER COLD HOLDING TEMPERATURES - Comments: 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.; PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 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.; FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED PACKAGED PRODUCE FOR CUSTOMER SELF SERVICE WITHOUT ANY LABEL. MUST PROVIDE LABEL WITH NAME OF FOOD, ADDRESS, NET QUANTITY.; INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 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.; NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: CLEAN THE EXTERIOR OF THE BREAD OVEN, EXTERIOR OF HOT HOLDING CABINET, OVEN, STOVE AND DEEP FRYER IN THE KITCHEN PREP AREA.; TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED ONE OF THE UNISEX WASHROOMS WITHOUT A COVERED WASTE RECEPTACLE. MANAGEMENT INSTRUCTED TO PROVIDE.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 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.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CLEAN THE WALLS AND FLOOR IN THE KITCHEN PREP AREA AND THE WALLS BEHIND THE MEAT PREP AREA.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN AND ORGANIZE ITEMS IN BOTH SECTIONS OF THE BASEMENT AND REMOVE GARBAGE AND LITTER TO ELIMINATE PEST HARBORAGE CONDITIONS.; ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED EXCESSIVE GREASE BUILDUP ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN..
Pathogens like Staphylococcus aureus can produce toxins in improperly stored food that are not destroyed by reheating. The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food. Cross-contamination from improperly sanitized equipment is a common cause of foodborne illness.
This inspection data is sourced directly from Chicago Department of Public Health. For the most current information, please visit the official health department website.
Federal Guidelines: Our reporting follows standards established by the FDA Food Code, CDC Food Safety Guidelines, and USDA Food Safety Standards.
📖 Food Safety Codes: Reference the specific regulations that govern this establishment: Chicago Food Code, FDA Food Code 2022
⚠️ Important Note: Restaurant conditions can change rapidly. This inspection represents a snapshot in time and may not reflect current conditions. For the most up-to-date information, consider checking recent reviews or contacting the establishment directly.
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