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BILLY'S MEXICAN FOOD MART, INC.

3034 W 63RD ST, CHICAGO, IL 60629 · Grocery Store

Inspection summary

BILLY'S MEXICAN FOOD MART, INC. has been inspected 6 times by Chicago Department of Public Health since May 6, 2016. The most recent inspection, on November 6, 2024, found no infractions.

3 of 6 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: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

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 6 times across 3 separate inspections, most recently on June 10, 2016. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on May 12, 2016. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

  • 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 May 12, 2016. For example: DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

  • 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 4 times across 2 separate inspections, most recently on May 12, 2016. For example: WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

  • 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 2 times across 2 separate inspections, most recently on May 12, 2016. For example: LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

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.

6 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    0 infractions

  3. License Re-Inspection

    0 infractions

  4. License Re-Inspection

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • 2 LARGE REACH IN COOLER AT IMPROPER TEMPERATURE OF 54.1 DEGREES AND 60.0 DEGREES. 1 REACH IN FREEZER MUST BE ON ALL REFRIGERATION MUST BE ON AND AT 40 DEGREES OR BELOW. CORRECT AND MAINTAIN.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • HAND WASHING SINK NEEDED AT DISH WASHING AREA AND AT PREP AREA. MUST INSTALL AND MAINTAIN WITH SOAP AND PAPER TOWELS. CORRECT AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ALL REACH IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL
  5. License Re-Inspection

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • 2 LARGE REACH IN COOLER AT IMPROPER TEMPERATURE OF 54.1 DEGREES AND 60.0 DEGREES. 1 REACH IN FREEZER MUST BE ON ALL REFRIGERATION MUST BE ON AND AT 40 DEGREES OR BELOW. CORRECT AND MAINTAIN.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • HAND WASHING SINK NEEDED AT DISH WASHING AREA AND AT PREP AREA. MUST INSTALL AND MAINTAIN WITH SOAP AND PAPER TOWELS. CORRECT AND MAINTAIN.
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • CHEMICAL TEST STRIPS ON SITE. MUST PROVIDE
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DRAIN BOARD NEEDED AT 3 COMPARTMENT SINK. MUST INSTALL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING IN FRONT AREA OF STORE IN POOR REPAIR. MUST CORRECT AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • ALL LIGHTS IN NEED OF PROPER SHIELDS. MUST INSTALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MOP SINK IN NEED OF INSTALLING MUST CORRECT LEAK AT FRONT AREA OF STORE MUST BE REPAIRED. CORRECT
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ALL REACH IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL
  6. License

    8 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • 2 LARGE REACH IN COOLER AT IMPROPER TEMPERATURE OF 54.1 DEGREES AND 60.0 DEGREES. 1 REACH IN FREEZER MUST BE ON ALL REFRIGERATION MUST BE ON AND AT 40 DEGREES OR BELOW. CORRECT AND MAINTAIN.
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • HAND WASHING SINK NEEDED AT DISH WASHING AREA AND AT PREP AREA. MUST INSTALL AND MAINTAIN WITH SOAP AND PAPER TOWELS. CORRECT AND MAINTAIN.
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • CHEMICAL TEST STRIPS ON SITE. MUST PROVIDE.
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DRAIN BOARD NEEDED AT 3 COMPARTMENT SINK. MUST INSTALL.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CEILING IN FRONT AREA OF STORE IN POOR REPAIR. MUST CORRECT AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • ALL LIGHTS IN NEED OF PROPER SHIELDS. MUST INSTALL.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MOP SINK IN NEED OF INSTALLING MUST CORRECT LEAK AT FRONT AREA OF STORE MUST BE REPAIRED. CORRECT
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • ALL REACH IN COOLERS IN NEED OF THERMOMETERS. MUST INSTALL

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