CHICAGO, IL - An inspection on 08/14/2025 at Mixoacana uncovered significant health code violations.
Situated at 3101 W 25Th Street Chicago Illinois in Little Village, the restaurant serves a diverse clientele in one of Chicago's bustling districts.
Advertisement
The inspection report notes: "1. Person in charge present, demonstrates knowledge, and performs duties - comments: no person in charge on site during time of inspection with foodservice manager training. No city of chicago certified food manager on site during the inspection w..." Food safety guidelines indicate that such conditions should be addressed promptly.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The USDA Safe Temperature Standards clearly states that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The FDA Pest Control Guidelines clearly states that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs.
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 Mixoacana immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
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.
📋 Complete Inspection Data
| Inspection ID | 2622297 |
| DBA Name | MIXOACANA |
| AKA Name | MIXOACANA |
| License # | 2943986 |
| Facility Type | Restaurant |
| Risk | Risk 1 (High) |
| Address | 3101 W 25TH ST |
| City | CHICAGO |
| State | IL |
| Zip | 60623 |
| Inspection Date | 08/14/2025 |
| Inspection Type | Canvass |
| Results | Fail |
| Violations | 1. PERSON IN CHARGE PRESENT |
| AND PERFORMS DUTIES - Comments | NO PERSON IN CHARGE ON SITE DURING TIME OF INSPECTION WITH FOODSERVICE MANAGER TRAINING. | 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (HAM |
| & ANIMALS NOT PRESENT - Comments | OBSERVED CAT |
| AS WELL AS FOOD AND LITTER BOX. INSTRUCTED PERSON IN CHARGE THAT CATS ARE NOT ALLOWED IN FOOD SERVICE ESTABLISHMENTS. PRIORITY FOUNDATION #7-40-060. CITATION ISSUED. (CAT REMOVED DURING INSPECTION). | 60. PREVIOUS CORE VIOLATION CORRECTED - Comments | OBSERVED PREVIOUS CORE VIOLATIONS FROM REPORT #2609411 DATED: 12/18/24 NOT CORRECTED; #57-OBSERVED NO FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEE. INSTRUCTED THAT ALL EMPLOYEES MUST COMPLY WITH THE FOOD HANDLER'S TRAINING BY THE FOOD HANDLING REGULATION ENFORCEMENT ACT. #58-NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION. PRIORITY FOUNDATION #7-42-090. CITATION ISSUED. |
| Latitude | 41.84625442303593 |
| Longitude | -87.70269706283845 |
| Location | (41.84625442303593 |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 14, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: temperature-control, pest-control.
Why are these violations concerning?
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.