CHICAGO, IL - An inspection conducted at Blove African Grocery Store LLC on 07/31/2025 identified food safety violations.
Situated at 3103 W Devon Avenue Chicago Illinois in West Ridge, the restaurant serves a diverse clientele in one of Chicago's bustling districts.
According to inspection records: "No vomit and diarrhea clean up procedure. 005.. 10." This type of violation requires correction to maintain food safety standards.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance Data compiled by food safety institutions reveals that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. Per Food Safety Modernization Act, such standards maintain that dining facilities comply with comprehensive protection measures.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Restaurant industry studies show that pest-related violations often correlate with other sanitation deficiencies According to FDA Pest Control Guidelines, Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The examination revealed violations related to hand washing, which need to be addressed for proper compliance.
Food safety professionals regularly stress the essential nature of adequate hand washing procedures. As outlined in FDA Hand Washing Standards, Federal guidelines require food service workers to wash hands for a minimum of 20 seconds using soap and warm water. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Health department officials noted violations related to temperature control, which require attention for public health compliance.
Temperature control violations pose immediate risks to public health and food safety According to FDA Temperature Safety Guidelines, The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. This regulatory framework ensures that food service establishments meet rigorous safety standards.
These compliance issues require correction to maintain proper standards for the restaurant and public health. Food safety professionals indicate that addressing non-compliance helps ensure customer safety standards.
Health department officials will conduct a comprehensive re-inspection to ensure that all violations have been properly addressed. The establishment must demonstrate full compliance before the matter can be considered resolved.
These findings underscore the essential nature of comprehensive health compliance in restaurant operations. Community members should feel empowered to examine health department findings when choosing restaurants.
| Inspection ID | 2621545 |
| DBA Name | BLOVE AFRICAN GROCERY STORE LLC |
| AKA Name | BLOVE AFRICAN GROCERY STORE |
| License # | 3031727 |
| Facility Type | Grocery Store |
| Risk | Risk 3 (Low) |
| Address | 3103 W DEVON AVE |
| City | CHICAGO |
| State | IL |
| Zip | 60659 |
| Inspection Date | 07/31/2025 |
| Inspection Type | License |
| Results | Fail |
| Violations | 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO VOMIT AND DIARRHEA CLEAN UP PROCEDURE. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEAN UP PROCEDURE WITH ALL NECESSARY ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-005. | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASH SINK IN WASHROOM. INSTRUCTED MANAGER MUST PROVIDE A HANDWASH SINK IN WASHROOM WITH RUNNING HOT AND COLD WATER. PRIORITY FOUNDATION 7-38-030(C). | 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: NO COOLERS OR FREEZERS ON PREMISES. INSTRUCTED MANAGER COOLERS MUST BE TURNED ON WITH AMBIENT AIR TEMPERATURE AT 41.0 F OR BELOW AND FREEZERS MUST BE ON AND FROZEN TO TOUCH. PRIORITY VIOLATION 7-38-005. | 36. THERMOMETERS PROVIDED & ACCURATE - Comments: NO THERMOMETERS ON PREMISES. INSTRUCTED MANAGER ALL COOLERS MUST HAVE WORKING THERMOMETERS. | 38. INSECTS |
| & ANIMALS NOT PRESENT - Comments | NO PEST CONTROL LOGBOOK ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A PEST CONTROL LOGBOOK FROM A LICENSED ILLINOIS PEST CONTROL OPERATOR ON PREMISES. PRIORITY FOUNDATION 7-38-020(C). | 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: NO RUNNING HOT WATER ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE RUNNING HOT WATER ON PREMISES WITH A MINIMAL 100.0 F AT SINKS. PRIORITY VIOLATION 7-38-030(C). | 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NO MOP SINK ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A MOP SINK WITH RUNNING HOT AND COLD WATER ON PREMISES. | 53. TOILET FACILITIES: PROPERLY CONSTRUCTED |
| & CLEANED - Comments | NO COVERED TRASH RECETACLE IN WASHROOM. MUST PROVIDE. |
| Latitude | 41.9973189506008 |
| Longitude | -87.70708356619426 |
| Location | (41.9973189506008 |
This inspection was conducted on July 31, 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.
