Skip to content
Loading map…

BOCADILLOS CAFE INC

944 N ORLEANS ST, CHICAGO, IL 60610 · Restaurant

Inspection summary

BOCADILLOS CAFE INC has been inspected 8 times by Chicago Department of Public Health since January 26, 2010. The most recent inspection, on December 12, 2013, recorded 2 infractions.

1 of 8 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 source, labelling and allergens, Pests and Food temperature control.

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 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 2 times across 2 separate inspections, most recently on December 5, 2013. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 December 5, 2013. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 19, 2011. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 19 times across 7 separate inspections, most recently on December 12, 2013. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • 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 12 times across 7 separate inspections, most recently on December 12, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

8 inspections

  1. Canvass Re-Inspection

    2 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT MAIN KITCHEN AND LOWER LEVEL STORAGE AREAS.
  2. Canvass

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND EVIDENCE OF MICE AT PREMISES. FOUND ABOUT 20 RODENT/MOUSE DROPPINGS BEHIND COOLER AT BASEMENT STORAGE AREAS. SERIOUS VIOLATION. CITATION ISSUED.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOUND BULK FOOD NOT LABELED.(RICE, FLOUR, ETC.)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND FOOD CONTAINERS NOT STORED PROPERLY. MUST STORE INVERTED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT CLEAN AT MAIN KITCHEN AND LOWER LEVEL STORAGE AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • FOUND BURNT LIGHT BULB FOR WALK IN COOLER AT BASEMENT.
  3. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN THE INTERIOR OF WALK IN COOLER AND REACH IN COOLERS TO REMOVE SPILLS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING UNDER FRONT SERVICE COUNTER AND IN BASEMENT ALONG THE WALL AND IN CORNERS TO REMOVE DEBRIS.
  4. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • BOTTOM SHELF OF REAR PREP TABLE IS MADE OF RAW WOOD, MUST SEAL & MAKE EASILY CLEANABLE & SMOOTH FINISH. CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE REPLACED. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR FLOOR OF FRONT COOLER HAS WATER FROM CONDENSATION DRIP PAN, INTERIOR FLOOR OF DISPLAY CASE COOLER NEED CLEANING ALSO. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS AROUND CORNERS AT THE 3-COMP SINK AREA & IN WALK-IN COOLER NEED CLEANING, DUE TO DEBRIS/DIRT. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS AROUND & BELOW THE REAR PREP TABLE MUST BE FREE OF FOOD STAINS/DEBRIS. The walls and ceilings shall be in good repair and easily cleaned.
  5. Canvass

    7 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND EGGS BETWEEN 44-46F, SOUP AT 52F, COOKED CHICKEN AT 59F, RAW CHICKEN AT 47F, BEEF AT 46F, MILK AT 46F. MANAGEMENT VOLUNTARILY DISCARDED 10# OF FOOD WORTH $44. CRITICAL VIOLATION 7-38-005A.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE ALL PREPARED FOODS IN THE COOLERS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS. MUST REPLACE THE MISSING VENTILATION HOOD FILTER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE FOLLOWING: INTERIOR OF DISPLAY COOLER, LIGHT SHIELDS IN DINING AREA, GAS LINES BEHIND COOKING EQUIPMENT, SHELF UNDERNEATH THE STEAM TABLE, INTERIOR OF FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR BEHIND THE COOKING EQUIPMENT. REPAIR THE FLOOR IN THE REAR PREP AREA AND INSTALL FLOOR TILES OR MAKE THE FLOOR SMOOTH AND EASILY CLEANABLE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. PROVIDE BASEBOARD ALONG THE SOUTH WALL OF THE PREP AREA. DETAIL CLEAN THE BASEBOARD AND WALL BEHIND THE COOKING EQUIPMENT.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE A LIGHT SHIELD IN THE REAR PREP AREA.
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass Re-Inspection

    11 infractions

    • 14. PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Serious violation that is not corrected upon re-inspection by the health authority. FOUND CONTINUED NON COMPLIANCE WITH HEALTH CODE. PREVIOUS SERIOUS VIOLATION #29 NOT CORRECTED FROM PREVIOUS REPORT #160235 ON 1-26-2010. (33)CLEAN EXTERIOR OF OUTSIDE GREASE RECEPTACLE LID,(35)REPAIR WATER DAMAGED CEILING OVER FRONT PREP AREA AND REPAINT PEELING PAINT. SEAL HOLE IN WALL ON SIDE OF MOP SINK. (38) REPAIR VENTILATION IN WASHROOM OR INSTALL. MUST CORRECT ALL SERIOUS VIOLATIONS IN 5 BUSINESS DAYS. CRITICAL CITATION ISSUED 7-42-090.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST PROVIDE. RESTAURANT PREPARING AND SERVING CHICKEN AND LAMB AT THIS TIME. SERIOUS VIOLATION ISSUED 7-38-012.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST SCRAPE AND REPAINT RUSTY SHELVING RACKS IN WALK IN COOLER OR REPLACE SAME. MUST REMOVE UTENSIL RACK FROM OVER MOP SINK TO PREVENT CONTAMINATION OF UTENSILS. MUST PAINT UNFINISHED WOOD BEHIND FRONT SERVICE LINE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN ALL PREP TABLES,COUNTER TOPS,CABINETS BEHIND FRONT COUNTER,AND COOLERS AND REMOVE FOOD DEBRIS BUILD UP. ALSO DETAIL CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT AND HOOD OVER COOKING EQUIPMENT AND REMOVE EXCESSIVE GREASE BUILD UP. MUST CLEAN UNDER 1ST FLOOR WASHROOM VANITY.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN FLOORS IN FRONT AND REAR PREP AREAS,ALONG WALLS,BEHIND AND UNDER COOKING EQUIPMENT, COOLERS AND 3 COMPARTMENT SINK AND REMOVE ALL DIRT AND FOOD DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN WALLS BEHIND COOKING EQUIPMENT, COOLERS AND THROUGHOUT AND REMOVE GREASE. ALSO CLEAN CEILINGS AND VENTS IN REAR PREP AREA AND REMOVE DUST. SEAL ALL OPENINGS IN WALLS IN REAR PREP AREA ABOVE MOP SINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST CLEAN REAR LIGHT SHEILD AND REMOVE ALL DEAD INSECTS.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. MUST INSTALL SELF CLOSING DEVICE ON BASEMENT WASHROOM DOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE 3 WORKING STOPPERS FOR 3 COMPARTMENT SINK. ALSO REPAIR BROKEN AND DUCT TAPED FAUCET HANDLE AT MOP SINK. MUST PLACE GYRO SPIN/COOKER UNDER VENTILATION HOOD.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST REMOVE ALL DEBRIS AND CLUTTER STORED OUTSIDE ON BACK PORCH. MUST BETTER ORGANIZE STORAGE AREA AROUND HOT WATER HEATER.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • MAY ONLY ALLOW AUTHORIZED PERSONNEL IN THE FOOD PREP AREA. OBSERVED CUSTOMERS GOING THROUGH FOOD PREP AREA TO GET TO WASHROOM. INSTRUCTED OWNER TO INSTALL A WALL AND DOOR OR BARRIER IF WASHROOM IS GOING TO BE USED BY CUSTOMERS. OR HAVE CUSTOMERS USE BASEMENT WASHROOM ONLY.
  8. Canvass

    9 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. FOUND PREVIOUS MINOR VIOLATIONS FROM REPORT # 156534 ON 3-18-09 NOT CORRECTED. (33)CLEAN EXTERIOR OF OUTSIDE GREASE RECEPTACLE LID. (35) REPAIR WATER DAMAGED CEILING OVER FRONT PREP AREA AND REPAINT PEELING PAINT. SEAL HOLE IN WALL ON SIDE OF MOP SINK. (38)REPAIR VENTILATION IN WASHROOM OR INSTALL. MUST CORRECT ALL MINOR VIOLATIONS BY THE NEXT ROUTINE INSPECTION. SERIOUS CITATION ISSUED 7-42-090.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SCRAPE AND REPAINT RUSTY SHELVING RACKS IN WALK IN COOLER OR REPLACE SAME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN ALL PREP TABLES,COUNTER TOPS, CABINETS BEHIND FRONT COUNTER, AND COOLERS AND REMOVE FOOD DEBRIS BUILD UP. ALSO DETAIL CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT AND HOOD OVER COOKING EQUIPMENT AND REMOVE EXCESSIVE GREASE BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS IN FRONT AND REAR PREP AREAS,ALONG WALLS,BEHIND AND UNDER COOKING EQUIPMENT,COOLERS AND 3 COMPARTMENT SINK AND REMAOVE ALL DIRT AND FOOD DEBRIS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. MUST DETAIL CLEAN WALLS BEHIND COOKING EQUIPMENT, COOLERS, AND THROUGHOUT AND REMOVE GREASE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST CLEAN REAR LIGHT SHEILD AND REMOVE ALL DEAD INSECTS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. MUST PROVIDE 3 WORKING STOPPERS FOR 3 COMPARTMENT SINK. ALSO, REPAIR BROKEN AND TAPED FAUCET HANDLE AT MOP SINK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST REMOVE ALL DEBRIS AND CLUTTER STORED OUTSIDE ON BACK PORCH.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • The traffic of unnecessary persons through the food preparation and the utensil washing areas is prohibited. MAY ONLY ALLOW AUTHORIZED PERSONNEL IN THE FOOD PREP AREA. OBSERVED CUSTOMERS GOING THROUGH FOOD PREP AREA TO GET TO WASHROOM. INSTRUCTED OWNER TO INSTALL A WALL AND DOOR OR BARRIER IF WASHROOM IS GOING TO BE USED BY CUSTOMERS.

Nearby inspected facilities

Own this business? Add a badge to your website