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3 SAUCES

2002 S WENTWORTH AVE, CHICAGO, IL 60616 · Restaurant

Inspection summary

3 SAUCES has been inspected 5 times by Chicago Department of Public Health since March 16, 2022. The most recent inspection, on August 22, 2025, found no infractions.

2 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, Handwashing and staff hygiene and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on July 29, 2024. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times across 2 separate inspections, most recently on July 29, 2024. For example: PERSONAL CLEANLINESS

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on July 29, 2024. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 once on March 16, 2022. 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 5 times across 3 separate inspections, most recently on July 29, 2024. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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

    0 infractions

  2. Canvass

    6 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOOD AT IMPROPER COLD HOLDING TEMPERATURES. FOUND EGGS RANGING 53.0F-54.0F IN THE REFRIGERATOR. APPROXIMATELY 10LBS DISCARDED AT $55 DISCARDED AT THIS TIME. INSTRUCTED MUST KEEP ALL COLD HOLDING FOODS AT 41.0F OR BELOW AT ALL TIMES. PRIORITY VIOLATION 7-38-005, CITATIONISSUED.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED TWO EMPLOYEES WITH NO HAIR RESTRAINTS WHILE IN THE FOOD PREP AREA. INSTRUCTED ALL FOOD HANDLERS MUST WEAR APPROPRIATE HAIR RESTRAINTS AND MAINTAIN
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE TEMPERATURE GAUAGE ON THE STAND-ALONE REFRIGERATOR DAMAGED. NOT SHOWING CORRECT TEMPERATURE OF THE UNIT. INSTRUCTED NOT TO RELY ON THE TEMPERATURE GAUAGE UNTIL REPAIR AND READING CORRECT TEMPERATURE OF UNIT.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED THE FACILITY MISSING ONE SINK STOPPER FOR THE THREE COMPARTMENT SINK, USED FOR WAREWASHING. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD SPLATTERS ON THE INTERIOR OF THE MICROWAVE IN THE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE HANDWASHING SINK IN THE FOOD PREP/DISHWASHING AREA WITH A SLOW DRAIN. INSTRUCTED TO REPAIR AND MAINTAIN.
  3. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE INTERIOR PANEL OF THE ICE MACHINE NEEDS CLEANING IN THE CORNER AREAS; INSTRUCTED TO CLEAN WHERE NEEDED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN FLOORS AROUND AND UNDER EQUIPMENT WHERE NEEDED.
  4. License Re-Inspection

    0 infractions

  5. License

    7 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEAN UP KIT OR PROCEDURE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO PEST CONTROLON SITE. NO PEST CONTROL LOG BOOK AVAILABLE. INSTRUCTED MANAGER TO OBTAIN BOOK AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • ALL CUTTING BOARDS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL COOKING EQUIPMENT AND INTERIOR OF REACH IN COOLERS IN NEED OF CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAK AT 3 COMPLARTMENT SINK P TRAP. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS AND WALLS IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTER. INSTRUCTED TO CLEAN AND MAINTAIN CLEAN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • HOOD VENTILATION IN NEED OF CLEANING TO REMOVE ALL DUST AND GREASE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

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