Skip to content
Loading map…

BEATRIX MARKET

155 N WACKER DR, CHICAGO, IL 60606 · Restaurant

Inspection summary

BEATRIX MARKET has been inspected 11 times by Chicago Department of Public Health since September 12, 2017. The most recent inspection, on April 13, 2026, recorded 1 infraction.

1 of 11 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Food temperature control and Cleaning and sanitizing.

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.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 4 times across 3 separate inspections, most recently on January 27, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 3 times across 3 separate inspections, most recently on April 4, 2023. 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 January 8, 2024. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 June 25, 2019. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 6 times across 6 separate inspections, most recently on April 13, 2026. 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.

11 inspections

  1. Canvass

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE FOLLOWING PLUMBING FIXTURES NOT EASILY CLEANABLE: SOILED PLASTIC TAPE USED TO JOIN DISCHARGE PIPES AT THE COFFEE AREA FLOOR DRAIN, PLASTIC WRAP USED TO JOIN PIPES BENEATH THE DISH MACHINE IN THE WAREWASHING AREA. INSTRUCTED TO REMOVE TAPE AND PLASTIC AND REPLACE WITH FIXTURES THAT ARE SMOOTH AND EASILY CLEANABLE AND MAINTAIN ALL PLUMBING FIXTURES EASILY CLEANABLE.
  2. Canvass

    2 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Bulk food containers ( salt ) not labeled, Instructed to label and maintain.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • Packaged food labels missing content weight, Instructed to provide.
  3. Canvass

    2 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • Wiping cloth in-use placed on cutting board, instructed to keep in sani bucket
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • Brooms stored too close to open food. Instructed to keep away.
  4. Canvass

    2 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CONTAINER OF ORZO RICE) AT IMPROPER COLD HOLDING TEMPERATURES AT 55.4F LOCATED IN A WALK-IN COOLER. INSTRUCTED TO DISCARD AND DENATURE TCS FOODS AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 40F OR BELOW AT ALL TIMES. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 2 1/2LBS OF PRODUCTS WORTH $5.75 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE WOMEN AND MEN'S TOILET ROOM EXHAUST VENTILATION. MUST DETAIL CLEAN AND MAINTAINED.
  5. Complaint

    6 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED FOOD HADLER TASTE FOOD WITH GLOVES ON, FOOD HANDLER THEN PROCCEDDED TO GRAB A CLEAN FOOD BIN, WIPED HANDS ON APRON AND THEN HANDLE FOOD. INSTRUCTED FOOD HANDLER TO WASH HANDS AFTER TASTING FOOD AND WHEN CHANGING TASK. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (QUINOA, BULGAR WHEAT, CHICKEN, AND COUS COUS) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 53F - 51F LOCATED AT SALAD BAR COLD HOLDING UNIT. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS. FACILITY DISCARDED APPROXIMATELY 10LBS OF FOOD AT $30. INSTRUCTED TO MAINTAIN A MINNIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND STORAGE RACKS LABELED WITH COMMON FOOD NAME, NOTED SOME FOOD ITEMS NOT STORED IN DESIGNATED AREA. INSTRUCTED MANAGER TO LABEL BULK FOOD CONTAINERS WITH COMMON FOOD NAME WHEN TAKEN OUT OF ORIGINAL CONTAINER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND RINSE BASIN AT 3 COMPARTMENT SINK UNABLE TO HOLD WATER. FOUND BUILT IN STOPPER INOPERABLE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND ALL CUTTING BOARDS STAINED BLACK WITH DEEP GROOVES. INSTRUCTED MANAGER TO RESURFACE OR REPLACE ALL CUTTING BOARDS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND THE FOLLOWING FLOOR DRAINS FILLED WITH AN ACCUMILATION OF A BLACK, PINK AND YELLOW UNKNOWN SUBSTANCE: 3 COMPARTMENTSINK AND 2 COMPARTMENT SINK. INSTRUCTED MANAGER TO CLEAN SANITIZE AND MAINTAIN TO PREVENT PEST HARBORAGE.
  6. Canvass

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATION ON SITE FOR CITY OF CHICAGO FOOD SERVICE MANAGER. INSTRUCTED TO PROVIDE FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS AND MAINTAIN
  7. Canvass

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE INTERIOR OF THE SANDWICH PREP COOLER TO BE SOILED. INSTRUCTED TO CLEAN AND MAINTAIN.
  8. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED FACILITY HAND SINK IN REAR PREP AREA WITHOUT HAND DRYING PROVISION (NO PAPER TOWELS). INFORMED PERSON IN CHARGE HAND DRYING PROVISION ARE REQUIRED AT ALL TIME AT ALL HAND SINKS IN FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(B:5) OBSERVED FACILITY NOT MEETING LABELING REQUIREMENTS, GRAB AND GO ITEMS MISSING ALLERGEN REQUIREMENT ( PUDDING, PARFAIT, BLUEBERRY SMOOTHIE, ETC.) MADE AND PACKAGED IN FACILITY. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THREE COMPARTMENT SINK SPRING SPRAYER HOSE REAR PREP AREA OF FACILITY IN DISREPAIR (HOSE AS HOLE WATER LEAKING OUT). MUST REPAIR AND MAINTAIN.
  9. Canvass

    4 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER COLD TEMPERATURES . APPROX 2 PANS/ APPROX 8-LBS OF TUNA SALAD AT IMPROPER COLD TEMPERATURES OF 48.0F, 53.0F. INSTRUCTED THAT COLD FOODS MUST BE MAINTAINED AT 40.0F OR BELOW. FOOD REMOVED AND DISCARDED BY MANAGER AT APPROX COST $ 40.00- CDI. CRITICAL VIOLATION 7-38-005A.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED INADEQUATE HAND WASHING FACILITIES FOR STAFF. NO PAPER TOWELS AT EXPOSED HAND SINK. INSTRUCTED THAT ALL HAND WASHING FACILITIES MUST BE PROVIDED WITH HAND SOAP AND HAND DRYING DEVICES CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA AT ALL TIMES,. MAMAGER PROVIDED PAPER TOWELS-CDI. CRITICAL VIOLATION 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CAN OPENER ATTACHED TO PREP TABLE NOT CLEAN. INSTRUCTED TO CLEAN/MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED COVING AND FLOOR AREAS UNDER BEHIND DISH MACHINE NOT CLEAN OF DEBRIS. INSTRUCTED TO CLEAN/MAINTAIN.
  10. License

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED INADQUATE 54" WALL NOT PROTECTING FOOD PREP AREA. INSTRUCTED TO INCREASE HEIGHT OF THE WALL TO AT LEAST 60" AND MAINTAIN.
  11. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website