CHICAGO, IL - Health department officials identified compliance issues at Iguana Cafe in an inspection dated 08/12/2025.
Located at 517-519 N HALSTED ST in the West Town area, the establishment serves the local community. The West Town neighborhood maintains numerous food service establishments that undergo regular health monitoring.
The inspection identified 4 distinct violations requiring correction. Health inspectors document such issues to ensure establishments take corrective action promptly.
The first violation related to hand sanitation. Inspectors documented: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO hand wash sink at rear dish washing area. instructed to install. Priority foundation violation 7-38-03-(c). 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 second violation concerned food storage practices. Inspectors documented: PROPER DATE MARKING AND DISPOSITION - Comments: Found 3 containers of Cooked chicken in prep cooler with no discard date. Instructed to date. Priority foundation violation. 7-38-005.. Improper storage can lead to cross-contamination between raw and ready-to-eat foods.
The third violation involved pest control. Inspectors documented: THERMOMETERS PROVIDED & ACCURATE - Comments: Several coolers missing thermometer, instructed to install.. 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. Rodents can transmit Salmonella, Hantavirus, and other serious pathogens through their droppings and urine.
The fourth violation concerned handwashing procedures. Inspectors documented: PERSONAL CLEANLINESS - Comments: Food handlers missing hair restraints. instructed to wear.. 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.
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 08/12/2025 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: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO hand wash sink at rear dish washing area. instructed to install. Priority foundation violation 7-38-03-(c); PROPER DATE MARKING AND DISPOSITION - Comments: Found 3 containers of Cooked chicken in prep cooler with no discard date. Instructed to date. Priority foundation violation. 7-38-005.; THERMOMETERS PROVIDED & ACCURATE - Comments: Several coolers missing thermometer, instructed to install.; PERSONAL CLEANLINESS - Comments: Food handlers missing hair restraints. instructed to wear.; FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED OATMEAL AND BREAD CRUMBS OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.; WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE NEED TO DETAIL CLEAN FLOORS IN THE KITCHEN, PREP AREAS, BEHIND THE FRONT COUNTER, AND UNDER/AROUND ALL HEAVY EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS AND/OR GREASE. MAINTAIN AT ALL TIMES; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXCESSIVE DIRT, FOOD DEBRIS AND DUST IN THE CORNERS, ALONG THE BASEBOARDS OF THE FLOORS IN THE PREP KITCHEN, IN BETWEEN THE COOKING EQUIPMENT, UNDER THE STORAGE RACKS IN THE KITCHEN AND DRY STORAGE, AND IN THE FRONT FOOD PREP AREA ALONG THE SOUTH WALL. INSTRUCTED TO CLEAN AND MAINTAIN.; ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HANDWASHING SINKS INACCESSIBLE AT THE PREP AREA IN OPERABLE DUE TO IT BEING DISCONNECTED DUE TO LEAKING WHEN IN USE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-030(c); FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED EXCESSIVE BLACK SLIMY SUBSTANCE BUILD UP ON INSIDE INTERIOR PANEL OF ICE MACHINE AND DRIPPING ONTO ICE FOR HUMAN CONSUMPTION. MUST REMOVE BUILD UP, CLEAN, AND SANITIZE. PRIORITY FOUNDATION 7-38-005; FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED OATMEAL AND BREAD CRUMBS OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.; WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE NEED TO DETAIL CLEAN FLOORS IN THE KITCHEN, PREP AREAS, BEHIND THE FRONT COUNTER, AND UNDER/AROUND ALL HEAVY EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS AND/OR GREASE. MAINTAIN AT ALL TIMES; PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXCESSIVE DIRT, FOOD DEBRIS AND DUST IN THE CORNERS, ALONG THE BASEBOARDS OF THE FLOORS IN THE PREP KITCHEN, IN BETWEEN THE COOKING EQUIPMENT, UNDER THE STORAGE RACKS IN THE KITCHEN AND DRY STORAGE, AND IN THE FRONT FOOD PREP AREA ALONG THE SOUTH WALL. INSTRUCTED TO CLEAN AND MAINTAIN..
The CDC identifies poor hand hygiene as a leading contributor to foodborne illness outbreaks. Improper storage can lead to cross-contamination between raw and ready-to-eat foods. Rodents can transmit Salmonella, Hantavirus, and other serious pathogens through their droppings and urine. Inadequate handwashing can transmit Norovirus, Hepatitis A, and other pathogens directly to food.
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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