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AZTLAN MEXICAN GRILLL 1 INC.

3358 W MONTROSE AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

AZTLAN MEXICAN GRILLL 1 INC. has been inspected 17 times by Chicago Department of Public Health since February 13, 2018. The most recent inspection, on June 26, 2026, found no infractions.

9 of 17 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

The last 3 inspections in a row found no infractions. 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.

  • 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 5 times across 3 separate inspections, most recently on November 22, 2024. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 2 times across 2 separate inspections, most recently on July 19, 2023. 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 once on July 1, 2022. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 once on August 12, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 17 times across 6 separate inspections, most recently on July 19, 2023. For example: GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

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.

17 inspections

  1. Non-Inspection

    0 infractions

  2. Canvass

    0 infractions

  3. Non-Inspection

    0 infractions

  4. Canvass

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED STEAK AT IMPROPER COLD HOLDING TEMPERATURE AT 45F INSIDE OF 2-DOOR REFRIGERATOR. ALSO OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURE RANGING FROM 45-52F SUCH AS PASTOR, RAW CHICKEN AND CHORIZO. TCS FOODS MUST BE AT 41F OR BELOW INSIDE OF A COLD HOLDING UNIT. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. FOOD DISCARDED VOLUNTARILY. FOOD WEIGHING APPROXIMATELY 20 LBS AT A COST OF $200.00.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN GASKET AT CHEST FREEZER AT FRONT PREP AREA. MUST SEAL AND REPAIR.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CERTIFIED FOOD MANAGER WITH EXPIRED ALLERGEN TRAINING CERTIFICATE. MUST PROVIDE CURRENT ALLERGEN TRAINING CERTIFICATE FOR ALL CERTIFIED FOOD MANAGERS.
  5. Non-Inspection

    0 infractions

  6. Non-Inspection

    0 infractions

  7. Canvass

    7 infractions

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED UTENSILS AND POTS NOT INVERTED. INSTRUCTED TO INVERT UTENSILS AND POTS TO PREVENT CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED SMALL HOLE IN EXTERIOR FRONT CORNER OF SECOND SINK OF THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GRILL, SURFACE AND BURNERS OF STOVE TOP WITH GREASE BUILDUP.INSTRUCTED TO CLEAN AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED BRANCHES ON LID OF GREASE TRAP. INSTRUCTED TO REMOVE BRANCHES FROM LID OF GREASE TRAP.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED STAINED CEILING TILES IN FRONT KITCHEN PREP,REAR KITCHEN PREP AND DISHWASHING AREA.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. OBSERVED MISSING FLOOR TILES IN FRONT PREP AND REAR KITCHEN PREP AREA. INSTRUCTED TO REPLACE FLOOR TILES AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED FILTERS OF HOOD WITH GREASE BUILDUP. INSTRUCTED TO CLEAN AMD MAINTAIN. OBSERVED DUSTY CEILING VENT COVER IN FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NON WORKING LIGHT BULB ABOVE REACH IN COOOLER IN DISHWASHING/ REAR PREP AREA. INSTRUCTED TO REPLACE BULB AND MAINTAIN.
  8. Non-Inspection

    0 infractions

  9. Canvass

    8 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • INSTRUCTED TO REMOVE ENCLOSED GLUE BOARDS WITH TRAPPED INSECTS AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED STAINED CUTTING BOARDS IN THE KITCHEN PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN EXCESSIVE GREASE BUILD-UP ON PIPES BEHIND ALL COOKING EQUIPMENTS IN PREP AREA AND STORAGE SHELFS BEHIND FRONT COUNTER AREA WITH SPILLED DEBRIS AND MAINTAIN.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED NO HOT WATER PRESSURE AT THE 3-COMPARTMENT SINK AND AT HAND WASHING SINK AT PREP AREA.INSTRUCTED TO PROVIDE HOT WATER PRESSURE ABOVE 110F AT THE 3-COMPARTMENT SINK AND MINIMUM OF 100F AT ALL HAND WASHING SINKS. PRIORITY VIOLATION 7-38-030(C).
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO SELF-CLOSING DOOR DEVICE ON THE UNISEX WASHROOM DOOR.INSTRUCTED TO INSTALL A SELF-CLOSING DOOR DEVICE ON UNISEX WASHROOM DOOR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN THE FLOORS ALONG WALLS AND IN ALL CORNERS TO REMOVE DEBRIS AND SEAL OPENINGS AROUND ELECTRICAL PIPE ABOVE STORAGE SHELFS AT FRONT PREP AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO DETAIL CLEAN EXHAUST HOOD TO REMOVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER CERTIFICATES PROVIDED ON THE PREMISES. MUST SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.
  10. Non-Inspection

    0 infractions

  11. Canvass

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO VERIFIABLE HEALTH POLICY ON SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES OF HEALTH POLICY SIGNED BY ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • OBSERVED NO SUMMARY POSTED FOR PUBLIC VIEW FROM PREVIOUS INSPECTION. LEFT NEW SUMMARY AND INSTRUCTED TO POST FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B). NO CITATION ISSUED.
  12. Non-Inspection

    0 infractions

  13. Canvass Re-Inspection

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL UNNECESSARY ITEMS STORED IN THE REAR HALLWAY AND THE REAR PATIO SUCH AS WOOD AND CONSTRUCTION MATERIALS MUST BE REMOVED AND ALL OTHER ITEMS MUST STORED ELEVATED AND ORGANIZED.---- WATER DAMAGED CEILING TILE ABOVE THE SPICE STORAGE SHELVING. MUST REPLACE.----EXCESSIVE GREASE ON THE METAL WALL ON THE COOKS LINE BEHIND COOKING EQUIPMENT. GREASE NOTED DRIPPING DOWN THE WALL FROM A VENT IN THE REAR HALLWAY STORAGE. MUST CLEAN, REMOVE AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ALL FOOD HANDLERS THAT DO NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE MUST OBTAIN FOOD HANDLER TRAINING AND CERTIFICATE.
  14. Canvass

    9 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED THE FOLLOWING TCS FOODS HELD IN THE TALL REACH-IN COOLER AT IMPROPER TEMPERATURES: COOKED BEANS AT 49.1F, COOKED INTESTINES AT 51.8F, COOKED RICE AT 50.7F, LARD AT 48.2F, CHICKEN AT 51.2F, CHEESE AT 52.3F. APPROXIMATELY 30 LBS DISCARDED WITH AN ESTIMATED VALUE OF $200.00. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED THE TALL REACH-IN COOLER NOT MAINTAINING ADEQUATE TEMPERATURE WITH FOOD SUCH AS COOKED BEANS AT 49.1F. COOLER FOUND WITH AMBIENT TEMPERATURES RANGING BETWEEN 47.7 TO 50.F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED SOILED LINENS HANGING ON PIPING FOR DRYING. MUST PROPERLY STORE SOILED LINENS
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE A RAW WOODEN TORTILLA PRESS. PRESS MUST BE MADE OF A NON-POROUS WASHABLE MATERIAL SUCH AS METAL OR PLASTIC.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAK AT THE NOZZLE OF THE THREE COMPARTMENT SINK AND REPAIRED WITH DUCT TAPE. MUST PROPERLY REPAIR LEAK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • WATER DAMAGED CEILING TILE ABOVE THE SPICE STORAGE SHELVING. MUST REPLACE.----EXCESSIVE GREASE ON THE METAL WALL ON THE COOKS LINE BEHIND COOKING EQUIPMENT. GREASE NOTED DRIPPING DOWN THE WALL FROM A VENT IN THE REAR HALLWAY STORAGE. MUST CLEAN, REMOVE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MISSING VENT COVERS (2) IN THE WALL AT THE FRONT PREP AREA. MUST REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL UNNECESSARY ITEMS STORED IN THE REAR HALLWAY AND THE REAR PATIO SUCH AS WOOD AND CONSTRUCTION MATERIALS MUST BE REMOVED AND ALL OTHER ITEMS MUST STORED ELEVATED AND ORGANIZED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ALL FOOD HANDLERS THAT DO NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE MUST OBTAIN FOOD HANDLER TRAINING AND CERTIFICATE.
  15. Canvass

    0 infractions

  16. Canvass

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE WITH ALL NECESSARY ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO METAL STEM THERMOMETER ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AND CALIBRATE A METAL STEM THERMOMETER ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO THERMOMETER INSIDE 2-DOOR PREP LOW COOLER. MUST PROVIDE WORKING THERMOMETER INSIDE SAID COOLER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • PREP AREA HANDWASH BOWL HOT WATER LEAKING AT FAUCET. MUST REPAIR AND MAINTAIN SINK.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED ACCUMULATED GREASE BUILD UP ON VENTILATION HOOD FILTERS. MUST CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.
  17. License

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED A MISSING TILE ON THE SECTION OF THE WALL NEAR THE FLOOR NEXT TO THE MOP SINK. INSTRUCTED TO REPLACE MISSING TILE TO PROVIDE A SMOOTH,EASILY CLEANABLE SURFACE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A LIGHT BULB FOR THE REACH-IN COCA COLA REFRIGERATION UNIT TO PROVIDE ADEQUATE LIGHTING AND MAINTAIN.

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