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BIRRIERIA DON LUIS

3544 E 106TH ST, CHICAGO, IL 60617 · Restaurant

Inspection summary

BIRRIERIA DON LUIS has been inspected 6 times by Chicago Department of Public Health since June 30, 2021. The most recent inspection, on April 9, 2025, found no infractions.

2 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: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

The last 2 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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 2 separate inspections, most recently on June 22, 2023. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 2 separate inspections, most recently on June 22, 2023. 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 January 17, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 June 14, 2023. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 once on June 14, 2023. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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. Canvass Re-Inspection

    0 infractions

  3. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK ADJACENT TO WASHROOM AND IN BEVERAGE AREA. INSTRUCTED MANAGER TO PROVIDE HAND WASHIHNG SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE ARTICLES NOT INVERTED IN PREP AREA. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT #2577674 ON 6-21-23: 48-OBSERVED OVERSIZED POTS TO LARGE TO BE SUBMERGED IN THE 3- COMPARTMENT TO BE PROPERLY SANITIZED MUST PROVIDE A WRITTEN PROCEDURE ON HOW IT IS DONE OR PROVIDE SMALL POTS. 58-OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN. PRORITY FOUNDATION 7-42-090 CITATION ISSUED
  4. Canvass Re-Inspection

    4 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11 MUST PROVIDE A SPLASH GUARD IN BETWEEN MOP SINK AND 3- COMPARTMENT SINK DRAIN BOARD.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-301.12 OBSERVED OVERSIZED POTS TO LARGE TO BE SUBMERGED IN THE 3- COMPARTMENT TO BE PROPERLY SANITIZED MUST PROVIDE A WRITTEN PROCEDURE ON HOW IT IS DONE OR PROVIDE SMALL POTS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 OBSERVED NO BACK FLOW DEVICE ON ICE MACHINE TO BE SEEN FOR SERVICING MUST INSTALL AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.
  5. Canvass

    17 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (RICE,BEEF,LETTUCE,ETC)MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED A HAND SINK LOCATED IN DINING AREA THAT IS USED FOR THE FRONT BEVERAGE AREA NEEDS TO BE RELOCATED INSIDE OF FRONT PREP BEVERAGE AREA FOR HAND WASHING.MUST INSTALL AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS SUCH AS 9.5LBS. COOKED STEK 45.0F-46.0F IN DRAWER COLD HOLDING UNITS AND 120LBS. RAW MARINATED BEEF DATED 6/13/23 AT 50.9F IN A LARGE PLASTIC CONTAINER INSIDE OF GLASS REACH IN COOLER. PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX. 129.5LBS.$538.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE NOR REMINDER OF CONSUMING RAW AND UNDERCOOKED FOODS ON MENU.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE A SPLASH GUARD IN BETWEEN MOP SINK AND 3- COMPARTMENT SINK DRAIN BOARD.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON CUTTING BOARDS.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • MUST STORE ICE SCOOP IN A CLEAN CONTAINER AND NOT ON TOP OF CUPS.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTI-USE UTENSILS ON LOWER SHELF OF STEAM TABLE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST ELIMINATE GROCERY BAGS USED FOR FOOD STORAGE AND PROVIDE FOOD GRADE BAGS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED OVERSIZED POTS TO LARGE TO BE SUBMERGED IN THE 3- COMPARTMENT TO BE PROPERLY SANITIZED MUST PROVIDE A WRITTEN PROCEDURE ON HOW IT IS DONE OR PROVIDE SMALL POTS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACK FLOW DEVICE ON ICE MACHINE TO BE SEEN FOR SERVICING MUST INSTALL AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED OUTSIDE GARBAGE DUMPSTER AREA NOT MAINTAINED.OBSERVED LIDS WIDE OPEN AND TRASH OVERFLOWING ABOVE RIM.MUST REMOVE TRASH,KEEP LIDS CLOSED AND TIGHT FITTING.(PRIORITY FOUNDATION 7-38-020(B)(CITATION ISSUED)
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST SEAL HOLE IN LOWER WALL BASE IN TOILET ROOM.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER MUST PROVIDE AND MAINTAIN.
  6. License

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED TO HAVE ALL CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.

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