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CAFE EL MESON INCORPORATED

4631 S KEDZIE AVE, CHICAGO, IL 60632 · Restaurant

Inspection summary

CAFE EL MESON INCORPORATED has been inspected 9 times by Chicago Department of Public Health since July 7, 2015. The most recent inspection, on October 2, 2026, recorded 6 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 4 times across 3 separate inspections, most recently on July 30, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 2 times across 2 separate inspections, most recently on October 2, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 2 times on August 27, 2026. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 on November 6, 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 19 times across 7 separate inspections, most recently on October 2, 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.

9 inspections

  1. Canvass Re-Inspection

    6 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11: OBSERVED FAUCET USED FOR OBTAINING WATER TO RINSE EQUIPMENT ATTACHED TO WATER LINE OF HANDWASHING SINK. INSTRUCTED PERSON IN CHARGE TO REMOVE FAUCET USED FOR OBTAINING WATER FROM HANDWASHING SINK TO PREVENT CONTAMINATION OF EQUIPMENT USED FOR MAKING BEVERAGES INSTRUCTED PERSON IN CHARGE TO UTILIZE THREE COMPARTMENT SINK TO OBTAIN WATER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19: OBSERVED BOXES AND CONTAINERS STORED ON FLOOR IN UTILITY CLOSET. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12: UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE ON ICE MACHINE. INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICE ON ICE MACHINE SO THAT IT SHALL BE LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11: OBSERVED DAMAGED WALL BEHIND HANDWASHING SINK IN FIRST FLOOR WASHROOM. INSTRUCTED TO SMOOTHLY REPAIR WALL BEHIND HANDWASHING SINK IN FIRST FLOOR WASHROOM FOR EASE OF CLEANABILITY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12: OBSERVED SPLASHES ON WALL ABOVE AND TO THE RIGHT OF THREE COMPARTMENT SINK. OBSERVED BUILDUP ON EXTERIOR OF GREASE TRAP NEAR FLOOR. OBSERVED EQUIPMENT ON FLOOR UNDERNEATH THREE COMPARTMENT SINK AND PREP TABLE ACROSS FROM THREE COMPARTMENT SINK. INSTRUCTED TO CLEAN IN SAID AREAS AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14: OBSERVED DUST BUILDUP ON CEILING VENT COVER IN SECOND FLOOR WASHROOM. INSTRUCTED TO CLEAN CEILING VENT COVER IN SECOND FLOOR WASHROOM AND MAINTAIN.
  2. Canvass

    8 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 51.3-66.7F. OBSERVED COLD TCS FOODS, TURKEY(51.3F), HAM(55.9F), GARLIC IN OIL(66.7F),SLICED TOMATOES(62.6), SPINACH(62.6F) AND MAYO(62.8-63.1F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $10 WEIGHING 7LBS PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED SMALL THREE DOOR COLD HOLDING UNIT AT IMPROPER AMBIENT TEMPERATURE OF 63.9F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON SMALL THREE DOOR COLD HOLDING UNIT. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FAUCET USED FOR OBTAINING WATER TO RINSE EQUIPMENT ATTACHED TO WATER LINE OF HANDWASHING SINK. INSTRUCTED PERSON IN CHARGE TO REMOVE FAUCET USED FOR OBTAINING WATER FROM HANDWASHING SINK TO PREVENT CONTAMINATION OF EQUIPMENT USED FOR MAKING BEVERAGES INSTRUCTED PERSON IN CHARGE TO UTILIZE THREE COMPARTMENT SINK TO OBTAIN WATER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BOXES AND CONTAINERS STORED ON FLOOR IN UTILITY CLOSET. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • UNABLE TO LOCATE BACKFLOW PREVENTION DEVICE ON ICE MACHINE. INSTRUCTED TO INSTALL BACKFLOW PREVENTION DEVICE ON ICE MACHINE SO THAT IT SHALL BE LOCATED SO THAT IT MAY BE SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SPLASHES ON WALL ABOVE AND TO THE RIGHT OF THREE COMPARTMENT SINK. OBSERVED BUILDUP ON EXTERIOR OF GREASE TRAP NEAR FLOOR. OBSERVED EQUIPMENT ON FLOOR UNDERNEATH THREE COMPARTMENT SINK AND PREP TABLE ACROSS FROM THREE COMPARTMENT SINK. INSTRUCTED TO CLEAN IN SAID AREAS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DAMAGED WALL BEHIND HANDWASHING SINK IN FIRST FLOOR WASHROOM. INSTRUCTED TO SMOOTHLY REPAIR WALL BEHIND HANDWASHING SINK IN FIRST FLOOR WASHROOM FOR EASE OF CLEANABILITY.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DUST BUILDUP ON CEILING VENT COVER IN SECOND FLOOR WASHROOM. INSTRUCTED TO CLEAN CEILING VENT COVER IN SECOND FLOOR WASHROOM AND MAINTAIN.
  3. Canvass

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN DOOR GASKET INSIDE OF REFRIGERATOR. INSTRUCTED TO REPLACE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW PREVENTER DEVICE ON ICE MACHINE. INSTRUCTED TO INSTALL TO ENSURE DEVICE CAN BE LOCATED, SERVICED, AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED CONVECTION OVEN IN STORAGE AREA NEXT TO BACK DOOR. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS, ORGANIZE, AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE AND FOOD DEBRIS ON BACK WALL UNDER COUNTERTOP WHERE FRYERS ARE STORED. INSTRUCTED TO INCREASE CLEANING FREQUENCY TO MINIMIZE BUILDUP OF GREASE AND MAINTAIN.
  4. Canvass Re-Inspection

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 OBSERVED BUILD-UP OF FOOD RESIDUE IN REFRIGERATOR AND BACK OF DISH AREA. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11 OBSERVED WALL BETWEEN KITCHEN AND FRONT PREP AREA WITH DAMAGED AND PEELING PAINT. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.
  5. Canvass

    3 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED BUILD-UP OF MOLD-LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE (ICE USED FOR HUMAN CONSUMPTION). INSTRUCTED THE PERSON IN CHARGE TO DISCARD, CLEAN, AND MAINTAIN. PRIORITY FOUNDATION #7-38-005. CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED BUILD-UP OF FOOD RESIDUE IN REFRIGERATOR AND BACK OF DISH AREA. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WALL BETWEEN KITCHEN AND FRONT PREP AREA WITH DAMAGED AND PEELING PAINT. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.
  6. Canvass

    6 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS STORED ON THE HANDWASHING SINKS AND CUTTING BOARDS IN THE FOOD PREP AREA. INSTRUCTED TO STORE WIPING CLOTHS IN PROPER SANITIZING SOLUTION WHEN NOT IN USE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • THREE COMPARTMENT SINK STOPPERS UNABLE TO PROPERLY HOLD WATER. INSTRUCTED PROVIDE OR REPLACE SINK STOPPERS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACKFLOW DEVICE FOR ICE MACHINE IN THE FOOD PREP AREA. INSTRUCTED TO PROVIDE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO LIDS ON THE TRASHCANS IN THE RESTROOMS. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SPILLED FOOD DEBRIS ON THE FLOORS IN BETWEEN SHELVING AND COOKING EQUIPMENT IN THE BACK REAR STORAGE AREA. INSTRUCTED TO CLEAN AND MANINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL CERTIFIED FOOD PROTECTION MANAGERS MUST PROVIDE ALLERGEN AWARENESS TRAINING.
  7. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN VERIFIABLE EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURE IN PLACE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MISSING HANDWASH SIGNAGE AT HANDWASH SINKS. INSTD TO PROVIDE AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARD AT PREP COOLER STAINED WITH DEEP, DARK GROOVES, INSTD TO REPLACE CUTTING BOARD AND MAINTAIN SAME.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MISSING OUTLET COVER AT OUTLET NEXT TO UPRIGHT COOLER. INSTD TO REPLACE MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOOR ALONG WALLBASE AND IN CORNERS IN PREP AREA NEED DETAILED CLEANING, FREE OF DEBRIS.
  8. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE INTERIOR OF THE TWO TOASTER OVENS, AND DRIP TRAYS NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE. ALSO CLEAN AND SANITIZE CUTTING BOARDS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED THE THREE COMPARTMENT SINK BASINS NOT LARGE ENOUGH FOR COMPLETE SUBMERSION OF LARGE BAKING PANS,PLASTIC CONTAINERS, AND BUS PANS, INSTRUCTED TO PROVIDE 3 COMPARTMENT SINK LARGE ENOUGH FOR COMPLETE SUBMERSION OF THE LARGEST PIECE OF EQUIPMENT.
  9. License

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALL IN PREP AREA WITH CHIPPED, PEELING PAINT. INSTD TO REMOVE PEELING PAINT. WALL OUTLET COVER MISSING IN PREP AREA. PROVIDE SAME.

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