CHICAGO, IL - A routine inspection at Mole Village Restaurant on 07/24/2025 resulted in citations for health code violations.
The popular restaurant is located at 2302 S Blue Island Avenue Chicago Illinois in Chicago's Pilsen district, serving local residents and visitors.
Inspectors documented: "Observed improper hand cleaning procedure. Observed no hot and cold running water at handwashing sink in food prep area." This finding indicates a need for compliance with established food safety protocols.
The inspection identified violations related to sanitation, an important area of food safety.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria Research conducted by federal health agencies demonstrates that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. The Food Safety Modernization Act provides comprehensive guidance for preventing such violations.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. The HACCP Prevention Guidelines offers detailed requirements for maintaining compliance.
The inspection found infractions involving hand washing, a fundamental aspect of food service operations.
Public health officials identify poor hand hygiene as a primary factor in foodborne illness transmission Data compiled by food safety institutions reveals that The CDC emphasizes that inadequate hand washing contributes to approximately 89% of foodborne illness outbreaks. Per Chicago Health Department Requirements, such standards maintain that dining facilities comply with comprehensive protection measures.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
Public health authorities continually highlight the fundamental significance of comprehensive temperature control practices. Studies from public health organizations show that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. The HACCP Temperature Monitoring offers detailed requirements for maintaining compliance.
Such infractions require attention for the business to maintain compliance with community safety standards. Public health officials note that addressing these violations helps maintain trust in dining establishments.
The Chicago Department of Public Health has mandated that Mole Village Restaurant immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
Food service professionals should take note of important insights from these findings, highlighting the importance of ongoing compliance to health code requirements. Public education continues to be an essential element in ensuring public health protection.
| Inspection ID | 2621201 |
| DBA Name | MOLE VILLAGE RESTAURANT |
| AKA Name | MOLE VILLAGE RESTAURANT |
| License # | 2646241 |
| Facility Type | Restaurant |
| Risk | Risk 1 (High) |
| Address | 2302 S BLUE ISLAND AVE |
| City | CHICAGO |
| State | IL |
| Zip | 60608 |
| Inspection Date | 07/24/2025 |
| Inspection Type | Canvass |
| Results | Fail |
| Violations | 8. HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED IMPROPER HAND CLEANING PROCEDURE. OBSERVED ONE FOOD HANDLER RINSE HAND WITHOUT USING SOAP AND DRIED HANDS ON A WIPING CLOTH. OBSERVED ANOTHER FOOD HANDLER RINSE HANDS WITH GLOVES ON AND ON ANOTHER OCCASION RINSED HANDS WITHOUT SOAP AND USED A WIPING CLOTH FOR A HAND DRYING PROVISION. INSTRUCTED TO PROPERLY WASH BARE HANDS WITH SOAP AND USE AN ADEQUATE HAND DRYING PROVISION. PRIORITY 7-38-010 |
| CITATION ISSUED. | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments | OBSERVED NO HOT AND COLD RUNNING WATER AT HANDWASHING SINK IN FOOD PREP AREA. HANDWASHING SINK FOUND NOT BEING USED; FOOD HANDLERS WERE OBSERVED USING THE SERVICE SINK |
| CITATION ISSUED | 22. PROPER COLD HOLDING TEMPERATURES - Comments | OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS ON SITE. FOUND IN A REFRIGERATOR RAW |
| CITATION ISSUED | 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments | OBSERVED IMPROPER TEMPERATURE OF PREP COOLER AT 55.0F WITH TCS FOODS STORED INSIDE FOR SALE. A HELD FOR INSPECTION TAG WAS PLACED ON THE UNIT. PLEASE REVIEW COMMENTS FOR TAG REMOVAL INSTRUCTIONS. MUST HAVE COLD HOLDING UNITS AT 41.0�F OR BELOW. PRIORITY 7-38-005 |
| & ANIMALS NOT PRESENT - Comments | OBSERVED DEAD ROACHES ON THE FLOORS UNDER THE COLD HOLDING UNITS. INSTRUCTED TO REMOVE DEAD ROACHES FROM FACILITY AND MAINTAIN. | 41. WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS IMPROPERLY STORED THROUGHOUT FACILITY FRONT AND REAR PREP AREAS. INSTRUCTED TO PROPERLY STORE AND MAINTAIN. | 43. IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED TONGS STORED ON THE HANDLE OF THE OVEN. INSTRUCTED TO PROPERLY STORE TO AVOID POSSIBLE CONTAMINATION. | 48. WAREWASHING FACILITIES: INSTALLED |
| MAINTAINED & USED; TEST STRIPS - Comments | OBSERVED BOWLS BEING USED AS SINK STOPPERS. INSTRUCTED TO PROVIDE THREE ADEQUATE SINK STOPPERS. INSTRUCTED TO PROVIDE AND MAINTAIN. | 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE SHELVES UNDER THE PREP TABLE NEXT TO THE THREE COMPARTMENT SINK WITH SLIGHT BUILD UP OF FOOD. ALSO |
| MAINTAINED & CLEAN - Comments | OBSERVED THE FLOORS IN NEED OF CLEANING IN THE BASEMENT |
| IN THE ENTIRE REAR PREP AREA (ESPECIALLY BEHIND COLD HOLDING UNITS AND UNDER COOKING EQUIPMENT. ALSO THE WALLS NEAR THE PREP COOLERS AND HANDWASHING SINK IN NEED OF CLEANING IN THE REAR PREP AREA. INSTRUCTED TO DEEP CLEAN AND MAINTAIN. | 60. PREVIOUS CORE VIOLATION CORRECTED - Comments | OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 04/11/2024 |
| REPORT #2592602 #10 | 6-301.14 OBSERVED NO HAND WASHING SIGNS AT THE REAR FOOD PREP AREA HAND WASHING SINK. INSTRUCTED TO PROVIDE. #37: 3-302.12 OBSERVED DRY STORAGE CONTAINERS NOT LABELED WITH THE PRODUCT NAME. INSTRUCTED TO LABEL ALL DRY STORAGE CONTAINERS #49: 4-601.11(C) OBSERVED PREP COOLER DOOR GASKETS AND TOP COOLER LOADER WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN. #53: 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE THE EMPLOYEES' TOILET ROOMS. INSTRUCTED TO PROVIDE. #55: 6-501.12 OBSERVED ACCUMULATED FOOD AND DIRT DEBRIS LOCATED BEHIND THE COOKING EQUIPMENT |
| AND ACCUMULATED DIRT DEBRIS BEHIND THE PREP COOLER. INSTRUCTED TO CLEAN ALL. #58 | 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT PROOF OF ALLERGEN TRAINING. INSTRUCTED TO PROVIDE AT ALL TIMES FOR ALL MANAGERS. PRIORITY FOUNDATION:7-42-090 |
| Latitude | 41.850428003029705 |
| Longitude | -87.67115535322796 |
| Location | (41.850428003029705 |
This inspection was conducted on July 24, 2025.
Chicago Department of Public Health
The following violations were found: sanitation, pest-control, hand-washing, temperature-control.
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the Chicago Department of Public Health . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
