CHICAGO, IL - A scheduled inspection at Ina Mae Tavern & Packaged Goods, Inc. on 08/07/2025 documented several health code infractions.
The dining establishment functions from 1415 N Wood Street Chicago Illinois in West Town, a well-trafficked section of Chicago recognized for its restaurant culture.
The inspection details: "Observed no hand washing signs at hand sinks in bar and rear prep area must provide and maintain. Observed improper temperature of 2lbs." These circumstances require correction according to industry standards.
The inspection found infractions involving hand washing, a fundamental aspect of food service operations.
Restaurant industry standards emphasize hand washing as fundamental to food safety protocols Data compiled by food safety institutions reveals that The CDC emphasizes that inadequate hand washing contributes to approximately 89% of foodborne illness outbreaks. Per CDC Hand Hygiene Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients Research conducted by federal health agencies demonstrates that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. The FDA Pest Control Guidelines provides comprehensive guidance for preventing such violations.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. The Food Safety Modernization Act offers detailed requirements for maintaining compliance.
Health department officials noted violations related to temperature control, which require attention for public health compliance.
Industry research indicates that improper food temperatures can allow dangerous bacteria to multiply rapidly Data compiled by food safety institutions reveals that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. Per HACCP Temperature Monitoring, such standards maintain that dining facilities comply with comprehensive protection measures.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health standards.
Regulatory authorities have scheduled an extensive follow-up review to confirm that every infraction has been adequately corrected. Management are required to show complete correction before these violations will be deemed closed.
The broader restaurant industry can learn valuable lessons from such cases, emphasizing the need for continuous vigilance to food safety standards. Consumer awareness remains a crucial component in maintaining community food safety.
| Inspection ID | 2621861 |
| DBA Name | INA MAE TAVERN & PACKAGED GOODS |
| AKA Name | INA MAE TAVERN & PACKAGED GOODS |
| License # | 2601063 |
| Facility Type | Restaurant |
| Risk | Risk 1 (High) |
| Address | 1415 N WOOD ST |
| City | CHICAGO |
| State | IL |
| Zip | 60622 |
| Inspection Date | 08/07/2025 |
| Inspection Type | Complaint |
| Results | Pass w/ Conditions |
| Violations | 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGNS AT HAND SINKS IN BAR AND REAR PREP AREA MUST PROVIDE AND MAINTAIN. | 22. PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURE OF 2LBS.COOKED GUMBO AT 45.0F INSIDE OF WALK IN COOLER DATED 8/6/25.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F.APPX. 2LBS. $187.(PRIORITY 7-38-005)(COS)(CITATION ISSUED) | 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION |
| STORAGE & DISPLAY - Comments | MUST REPAIR OR REPLACE LOOSE SPLASH GUARD AT HAND SINK IN MAIN PREP. | 44. UTENSILS |
| EQUIPMENT & LINENS | PROPERLY STORED |
| & HANDLED - Comments | MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES. | 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN DEBRIS BUILD UP FROM WHEEL BASES OF FRYERS |
| INTERIOR PANEL OF ICE MACHINE. | 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments | MUST REPAIR OR REPLACE LEAKY STOPPER HANDLE AT FAR RIGHT OF 3- COMPARTMENT SINK IN BASEMENT. | 55. PHYSICAL FACILITIES INSTALLED |
| MAINTAINED & CLEAN - Comments | MUST ELEVATE |
| REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN DRY FOOD/LIQUOR STORAGE AREA. | 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments | 6-202.11 : MUST REPLACE BURNTOUT LIGHT AT HOOD OF COOKING EQUIPMENT. |
| Latitude | 41.90758320894764 |
| Longitude | -87.67234841089311 |
| Location | (41.90758320894764 |
This inspection was conducted on August 7, 2025.
Chicago Department of Public Health
The following violations were found: hand-washing, pest-control, sanitation, 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.
