SPICY DESI CHICAGO in CHICAGO, IL Failed Its Health Inspection on 08/19/25

CHICAGO, IL - Health inspectors documented violations at SPICY DESI CHICAGO during a routine inspection conducted on 08/19/2025.

Situated at 135 N KEDZIE AVE, the establishment is part of East Garfield Park's active food service sector. The East Garfield Park area undergoes regular health inspections as part of the city's comprehensive food safety monitoring program.

The inspection identified 5 distinct violations requiring correction. These findings represent specific conditions observed during the inspection that must be addressed to meet health code requirements.

The first violation involved temperature control. Inspectors documented: 10. Adequate Handwashing Sinks Properly Supplied and Accessible - Comments: 5-205.11 Observed the Hot Water Knob Not Working, Not Able to Turn on the Hot Water. Priority Foundation Violation #7-38-030(c).. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria.

The second violation concerned thermal management. Inspectors documented: 36. Thermometers Provided & Accurate - Comments: 4-203.11 Observed No Metal Stem Thermometer on Site to Monitor the Internal Food Temperature of Tcs Food Cooked on Truck. Must Obtain and Maintain Proper Thermometers. Priority Foundation Violation #7-38-005.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. The CDC reports that temperature abuse is a factor in many foodborne illness outbreaks.

The third violation involved food storage practices. Inspectors documented: 37. Food Properly Labeled; Original Container - Comments: 3-601.12 Observed License Number Not on Truck. Instructed Person in Charge to Print License Name Laterally on Side of Truck at Least 2inches Tall in Easily Visible Color and Font.. Storing food at incorrect temperatures accelerates spoilage and pathogen growth.

The fourth violation concerned hand hygiene and handwashing facilities. Inspectors documented: 48. Warewashing Facilities: Installed, Maintained & Used; Test Strips - Comments: 4-302.14 Observed No Chemical Test Kit Available During Inspection. Instructed Manager to Provide Test Kit for Proper Concentration in Sanitizing Solutions. Priority Foundation #7-38-005. 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. Fecal-oral transmission of pathogens occurs when hands are not properly washed after restroom use.

The fifth violation related to food safety requirements. Inspectors documented: 52. Sewage & Waste Water Properly Disposed -. Health code violations require correction to maintain safe operating conditions.

The correction of health violations is monitored through follow-up inspections and documentation requirements. Establishments must demonstrate that they have addressed the root causes of violations, not just the immediate symptoms.

This inspection data is provided by Chicago Department of Public Health. The establishment had violations identified during the 08/19/2025 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.