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Cafe Latin Bliss

5515 N LINCOLN AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

Cafe Latin Bliss has been inspected 28 times by Chicago Department of Public Health since December 29, 2010. The most recent inspection, on May 28, 2026, recorded 4 infractions.

15 of 28 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene 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.

  • 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 28, 2026. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 August 27, 2021. 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 2 times across 2 separate inspections, most recently on September 5, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 once on May 18, 2018. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 December 29, 2010. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

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.

28 inspections

  1. Canvass

    4 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED A SIGHT DEBRIS ACCUMULATION ON THE INTERIOR OF ICE MACHINE. MUST DETAIL CLEAN INSIDE ICE MACHINE AND MAINTAIN AT ALL TIME.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED ICE SCOOPS STORED ON TOP OF ICE BINS IN FRONT BAR AREA. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED EXPOSED HAND WASHING SINK LOCATED IN FRONT BAR AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST BUILD UP ONCEILING VENTILATION VENT INSIDE HANDICAP WASHROOM LOCATED ON THE 1ST FLOOR. MUST CLEAN AND MAINTAIN.
  2. Non-Inspection

    0 infractions

  3. Canvass

    4 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • METAL PREP TABLES IN THE KITCHEN NOTED WITH PEELING PLASTIC AS A PROTECTANT. INSTRUCTED TO REMOVE.----RAW WOODEN SHELVING AT THE MAIN BAR THREE COMPARTMENT SINK. MUST REPLACE WITH A NON-ABSORBENT MATERIAL.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEFT WASHBOWL IN THE WOMEN'S WASHROOM NOT FUNCTIONAL. UNABLE TO TURN OFF AND LEAKING HOT HANDLE. INSTRUCTED TO REPAIR AND USE THE RIGHT SIDE WASHBOWL UNTIL OPERATIONAL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL UNNECESSARY STORED ITEMS THROUGHOUT THE FAR SOUTH BASEMENT STORAGE ROOM MUST BE REMOVED FROM THE PREMISES AND ALL OTHER ITEMS MUST BE STORED ELEVATED AND ORGANIZED TO PREVENT PEST HARBORING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS ARE REQUIRED TO HAVE ALLERGEN TRAINING.
  4. Non-Inspection

    0 infractions

  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED STAINED CUTTING BOARDS IN THE KITCHEN FOOD PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE NOT LOCATED AT ICE MACHINE.MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED OUTSIDE GARBAGE DUMPSTERS OVERFLOWING WITH TRASH AND BOXES.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE OUTSIDE GARBAGE AREAS AT ALL TIMES.LIDS/COVERS MUST BE KEPT TIGHT FITTING TO PREVENT PEST HARBORAGE.PRIORITY FOUNDATION VIOLATION 7-38-020(b),CITATION ISSUED.
  7. Non-Inspection

    0 infractions

  8. Canvass

    0 infractions

  9. Non-Inspection

    0 infractions

  10. Canvass

    0 infractions

  11. Non-Inspection

    0 infractions

  12. Canvass

    5 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS (BARS).
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW WOOD SHELVES IN THE BASEMENT LIQUOR STORAGE AREA.INSTRUCTED TO PAINT OR SEAL THE SHELVES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE NOT LOCATED AT ICE MACHINE. MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOOR TILES IN NEED OF RE-GROUTING AT (FRONT BAR AREA).MUST PROVIDE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULB IN KITCHEN 2 DOOR STAND-UP COOLER AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
  13. Non-Inspection

    0 infractions

  14. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIOIRTYT FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE LID/COVER FOR THE UNISEX WASHROOM AND WOMEN'S WASHROOM WASTE RECEPTACLES.
  15. Canvass

    0 infractions

  16. Canvass Re-Inspection

    0 infractions

  17. Canvass

    3 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • INTERIOR PANEL UPPER COMPARTMENT OF THE ICE MAKER NOT CLEANED. SURFACES WITH WET BLACK MOLDY LIKE SUBSTRANCE. ICE ARE FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN AND SANITIZE SURFACES. SERIOUS VIOLATION 7-38-005(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN THE EXTERIOR SIDE OF THE STOVE IN THE KITCHEN WITH DUST BUILD-UP AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR ALONG THE WALL BASE ALL CORNER IN THE BASEMENT BY THE SEWER AND MAINTAIN.
  18. Canvass

    0 infractions

  19. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST INSTALL A SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE ICE BIN BEHIND THE SMALL BAR. INSTALL/PROVIDE LID/COVER FOR THE ICE BIN BEHIND THE SMALL BAR AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • SLOW DRAINING OF THE EXPOSED HAND SINK BEHIND THE MAIN BAR AND THE WASHBOWL SINK (ONE OUT OF TWO) IN THE WOMEN'S WASHROOM IN THE BASEMENT. MUST REPAIR TO HAVE A WELL DRAINING SINK.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION,NOT INSIDE THE ICE BIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLERS CERTIFICATE FOR THE FOUR EMPLOYEES. MUST PROVIDE.
  20. Canvass

    0 infractions

  21. Canvass

    0 infractions

  22. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Observed a small spill in the basement by the soda boxes. Instructed facility to clean and maintain. Observed the soda guns at the bar to have dirt accumulation. Instructed facility to clean, sanitize, and maintain.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Observed dirt and debris on the floors at the bar behind the coolers. Instructed facility to clean and maintain.
  23. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • RUSTY WIRE SHELVING IN KITCHEN REACH-IN COOLER NEEDS REPLACE OR RESEALED,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR OF ICE MACHINE NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • LOW HOT WATER PRESSURE AT HAND SINKS IN BATHROOMS, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,
    • 45. FOOD HANDLER REQUIREMENTS MET
      • NO FOOD HANDLER TRAINING IN ILLINOIS CERTIFICATES AT THIS TIME OF INSPECTION, MUST PROVIDE,
  24. Canvass

    5 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SODA GUNS AND HOLDERS AND DEEP FRYER CABINETS NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FAUCET AT THREE COMPARTMENT SINK IN KITCHEN LEAKING. INSTRUCTED TO REPAIR TO PREVENT LEAK. VENTILATION FAN NOT WORKING FIRST FLOOR WOMEN'S TOILET ROOM. INSTRUCTED TO REPAIR FAN. SODA GUN HOLDER DRAINLINE GOIN INTO EXPOSED HANDSINK IN BAR AREA. INSTRUCTED TO REMOVE DRAINLINE FROM SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • THERMOMETER MISSING FROM COOLER IN BAR HOLDING CONDIMENTS. INSTRUCTED TO PROVIDE THERMOMETER INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • SUPPLIES NOT PROPERLY STORED. INSTRUCTED TO ELEVATE SUPPLIES 6 INCHES OR HIGHER AND AWAY FROM WALL.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • ICE SCOOP NOT PROPERLY STORED. INSTRUCTED TO STORE IN SANITIZE HOLDER OR CONTAINER.
  25. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED BARE/RAW WOOD PREP TABLE; INSTRUCTED TO SEAL, TABLE MUST BE SMOOTH AND EASILY CLEANABLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • GREASE AND DEBRIS ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; COOKING EQUIPMENT IN THE KITCHEN AND MOP SINK IN BASEMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DEBRIS ON FLOORS AT BAR AREAS AND BASEMENT; INSTRUCTED TO DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN THE KITCHEN WITH DRIED FOOD AND GREASE; INSTRUCTED TO CLEAN/SANITIZE WALLS AND REPAINT IN LIGHT COLOR.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER INSIDE COAT CLOSET AND BASEMENT; INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
  26. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Missing 2 drain stopper for the 3 compartment sink. Instructed to provide 2 more drain stopper. No lids fo the ice bins behind the bar. Must provide lids for the ice bins.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Must clean and organize inside the cabinet under the washbowl sink inside the mens and womens washroom in the basement.(clutter inside one of the cabinet in ladies washroom-luggage,ladies personal items,shoes etc and mens washroom cabinet with debris). Must clean and sanitize interior of the ice machine and maintain.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Must install baseboard/coving 4" throughout the prep area kitchen.(Missing coving/baseboard). Must replace cracked floor tiles throughout the prep/kitchen and maintain. Clean in detail the floor along the wall base all corner behind and under the cooking equipment with dust and grease accumulated.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Burned out light bulbs above the cooking area. Must replace and maintain.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Missing visible thermometer in all chest freezer in the basement. Must provide.
  27. Canvass

    0 infractions

  28. Canvass

    8 infractions

    • 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.//NEED NAMES DATES ON ALL FOOD ITEMS IN STORAGE
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.//MUST INVERT ALL POTS PANS IN STORAGE/PROPERLY STORE ALL SINGLE-SERVICE UTENSILS IN PREP AREA.
    • 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.//NEED PAPPER TOWLE HOLDER IN RESTROOM ON 1ST FLOOR.
    • 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.//SOME SHELVES IN COOLERS,DRY STORAGE,NOZZLES ON SODA DISPENSER BEHIND BAR NEED DETAIL CLEANING.
    • 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.//FLOORS UNDER AROUND STOCK NEED CLEANING 1ST FL.& BSMT/MUST STORE ALL STOCK 6" OFF FLOOR WHEN IN STORAGE IN BSMT.
    • 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.//MUST HAVE LIGHT SHIELD ON LIGHTS OVER 4COMP.SINK & ICE MACHINE IN REAR
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.//INSTRUCTED MGMT TO INSTALL 3 COMP.SINK & EXPOSED HAND BOWL WITH SOAP & PAPPER TOWLE BEHIND SMALL BAR CLOSE TO KITCHEN AREA /MUST REPAIR AREA UNDER 3COMP SINK IN KITCHEN AREA 3RD COMP. ON SINK ON RIGHT SIDE.
    • 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.//INSTRUCTED MGMT TO REMOVE UNNECESSARY ARTICLES OFF PREMISES(DEEP FRYER)IN KITCHEN AREA.

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