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1 STOP MARKET & GRILL

2132-2134 W WASHINGTON BLVD, CHICAGO, IL 60612 · Grocery Store

Inspection summary

1 STOP MARKET & GRILL has been inspected 5 times by Chicago Department of Public Health since February 15, 2024. The most recent inspection, on June 17, 2025, found no infractions.

1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on June 10, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on June 10, 2025. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 10 times across 4 separate inspections, most recently on June 10, 2025. For example: GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 2 separate inspections, most recently on June 10, 2025. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on February 18, 2025. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

5 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    7 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED THE SIDE EXIT DOOR INTERIOR AND EXTERIOR IN POOR REPAIR (1/4" GAP AT THE BOTTOM). MUST REPAIR AND MAINTAIN TO PREVENT POSSIBLE ENTRY POINT FOR PESTS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE SPLASH GUARD ON THE HAND SINK IN THE FRONT PREP/KITCHEN IN POOR REPAIR. MUST REPAIR AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST CLEAN AND REMOVE FOIL FROM STORAGE SHELVING IN THE KITCHEN. SHELVING ALSO MUST BE SMOOTH AND EASILY CLEANABLE
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN THE SHELVING INSIDE THE WALK IN COOLER AND ALL PREP COOLERS TO REMOVE SPILLS AND DEBRIS.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED THE OUTSIDE DUMPSTER NOT MAINTAINED, OVER FLOWING ALLOWING FOR POSSIBLE FOOD SOURCE AND HARBORAGE FOR PESTS. MUST MAINTAIN LID CLOSED AND AREA CLEAN. PRIORITY FOUNDATION CITATION ISSUED #7-38-020(B).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED CLEANING THROUGH OUT THE STORE: UNDER STORAGE & DISPLAY SHELVING, ALONG THE WALL BASE AND IN CORNERS. ALSO CLEAN THE FLOOR UNDERNEATH THE STORAGE RACKS IN THE PREP/KITCHEN AREA TO REMOVE SPILLS AND DEBRIS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN THE FLITERS AND HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE DUST AND GREASE.
  3. Canvass Re-Inspection

    5 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 CLEAN THE FOLLOWING ITEMS IN THE RESTAURANT PREP AREA: PREP TABLES, DEEP FRYERS, MICROWAVE, WIRE STORAGE SHELVES, TOP AND INTERIOR OF THE FREEZER, PREP COOLERS, ICE MACHINE AND CAN OPENER BLADE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 REPAIR THE DRAIN LINE WATER LEAK BENEATH THE 3 COMPARTMENT SINK IN THE MEAT PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 CLEAN THE FLOOR BENEATH THE RETAIL FOOD STORAGE SHELVES AND STORAGE RACKS AND RESTAURANT PREP AREA BENEATH THE COOKING EQUIPMENT. CLEAN THE WALLS OF THE RESTAURANT PREP AREA. CLEAN THE FLOOR OF THE WALK-IN COOLERS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 CLEAN THE GREASE BUILDUP ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING.
  4. Canvass

    8 infractions

    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • OBSERVED A VACUUM PACKAGING MACHINE AND VACUUM PACKAGED MEATS (TURKEY WINGS AND RIB TIPS) STORED IN THE DELI DISPLAY COOLER WITHOUT AN APPROVED HACCP PLAN. MANAGEMENT INSTRUCTED TO HAVE A HACCP PLAN APPROVED BY CDPH BEFORE VACUUM PACKAGING MEAT. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • OBSERVED A VACUUM PACKAGING MACHINE AND VACUUM PACKAGED MEATS (TURKEY WINGS AND RIB TIPS) STORED IN THE DELI DISPLAY COOLER WITHOUT AN APPROVED HACCP PLAN. MANAGEMENT INSTRUCTED TO HAVE A HACCP PLAN APPROVED BY CDPH BEFORE VACUUM PACKAGING MEAT. PRIORITY FOUNDATION VIOLATION 7-38-005. SEE VIOLATION #29 ABOVE FOR CITATION.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROX. 50 MOUSE DROPPINGS ON THE FLOOR OF THE BACK STORAGE AREA AND HALLWAY TO THE BACK STORAGE AREA. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS IN ALL AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN THE FOLLOWING ITEMS IN THE RESTAURANT PREP AREA: PREP TABLES, DEEP FRYERS, MICROWAVE, WIRE STORAGE SHELVES, TOP AND INTERIOR OF THE FREEZER, PREP COOLERS, ICE MACHINE AND CAN OPENER BLADE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • REPAIR THE DRAIN LINE WATER LEAK BENEATH THE 3 COMPARTMENT SINK IN THE MEAT PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE FLOOR BENEATH THE RETAIL FOOD STORAGE SHELVES AND STORAGE RACKS AND RESTAURANT PREP AREA BENEATH THE COOKING EQUIPMENT. CLEAN THE WALLS OF THE RESTAURANT PREP AREA. CLEAN THE FLOOR OF THE WALK-IN COOLERS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • CLEAN THE GREASE BUILDUP ON THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING.
  5. License

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING 6" OFF THE FLOOR AND PROVIDE FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN THE REAR RECEIVING STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED, UNNECESSARY EQUIPMENT AND ARTICLES TO PREVENT PEST HARBORAGE.

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