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CARNITAS DON PICHI

2702 W 47TH ST, CHICAGO, IL 60632 · Restaurant

Inspection summary

CARNITAS DON PICHI has been inspected 7 times by Chicago Department of Public Health since March 15, 2021. The most recent inspection, on November 3, 2025, recorded 5 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

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 5 times across 4 separate inspections, most recently on August 23, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 4 times across 3 separate inspections, most recently on August 21, 2023. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 November 3, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 October 13, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 November 3, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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.

7 inspections

  1. Canvass

    5 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED LABELS MISSING FOR BULK STORAGE CONTAINERS (SALT AND SUGAR). INSTRUCTED TO PROVIDE LABELS WITH CONTENTS NAME.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED IMPROPERLY IN CONTAINERS/BOXES ON THE FLOOR IN THE REAR STORAGE AREA. INSTRUCTED TO STORE PROPERLY BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED SCOOPS FOR DRY STORAGE CONTAINERS STORED IMPROPERLY DIRECTLY INSIDE OF THE CONTAINER. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED/UNNECESSARY EQUIPMENT/SUPPLIES STORED IN REAR STORAGE AREA. INSTRUCTED TO REMOVE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED AN OVERHEAD BURNED-OUT LIGHT-BULB IN THE KITCHEN/PREP AREA. INSTRUCTED TO REPLACE BULB.
  2. Canvass

    4 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD DEBRIS AND SPILLAGE ON THE INTERIOR OF COLD HOLD UNITS IN THE FRONT PREP AREA. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE CLUTTER IN GARAGE STORAGE AREA WHERE DRY FOODSTUFFS AND EXTRA COOLERS ARE LOCATED. INSTRUCTED PERSON IN CHARGE TO ORGANIZE AND REMOVE UNNECESSARY ITEMS FOR THE PREVENTION OF PEST HARBORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING TILES ON STEP DOWN INTO THE REAR PREP AREA. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BUILD-UP OF GREASE ON FILTERS IN HOOD SYSTEM. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
  3. Canvass

    5 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO THERMOMETER INSIDE OF SALSA REACH-IN COOLER BEHIND FRONT COUNTER. INSTRUCTED TO PROVIDE.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON THE COUNTERS THROUGHOUT FACILITY. INSTRUCTED TO KEEP WET WIPING CLOTHS IN PROPER SANITZING SOLUTION WHEN NOT IN USE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERICE TRAYS ON THE SHELF AT THE COOK LINE AND FRONT COUNTER STORED FACING UP. INSTRUCTED TO INVERT ALL SINGLE SERVICE TRAYS TO PROTECT FROM OVERHEAD CONTAMINATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WET MOP STORED IN THE BUCKET IN THE REAR KITCHEN AREA OF THE FACILITY. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY WHEN NOT IN USE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED EMPLOYEE CELL PHONE STORED ON THE MEAT SLICER IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO PROPERLY STORE PERSONAL ITEMS.
  4. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE HANDWASHING SIGNS AT ALL HANDWASHING SINKS, MAINTAIN.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • FOUND COOKED TCS FOODS (CARNITAS, RICE, AND MEAT) HELD AT IMPROPER HOT TEMPERATURES (103F-116F). HOT HOLDING MUST BE AT 135F OR ABOVE. THE ABOVE FOOD WAS RAPIDLY REHEATED TO 175F DURING INSPECTION. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORED IN UNORIGINAL CONTAINER, MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE WIPING CLOTHS IN SANITIZER SOLUTION WHEN NOT IN USE, MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARD WITH DEEP GROOVES AT FRONT PREP AREA. INSTRUCTED TO REFINISH/REPLACE AND MAINTAIN CUTTING BOARDS AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND FOOD SPLATTER ON WALLS IN REAR FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
  5. Complaint

    2 infractions

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MULTI USE UTENSILS IMPROPERLY STORED. INSTD TO STORE PROPERLY.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARD STAINED AT FRONT PREP AREA. INSTD TO CLEAN AND MAINTAIN CUTTING BOARDS AT ALL TIMES
  6. License Re-Inspection

    0 infractions

  7. License

    8 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDWASH SINK IN FRONT PREP AREA WHERE CARNITAS ARE HANDLED/SERVED. INSTD TO PROVIDE HANDWASH SINK IN SAME AREA RUNNING WATER 100F-120F UNDER CITY PLUMBING. PRIORITY FOUNDATION 7-38-030(C)
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • REFRIGERATION UNITS NOT ON. INSTD TO HAVE ON AND ABOVE TO MAINTAIN 41F OR BELOW. PRIORITY VIOLATION 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MISSING FOOD TEMPERATURE MEASURING DEVICE (IE, METAL STEM THERMOMETER). INSTD TO PROVIDE. PRIORITY FOUNDATION 7-38-005
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • MISSING PEST CONTROL LOGBOOK. INSTD TO PROVIDE LOGBOOK INCLUDING SERVICE RECEIPT. PRIORITY FOUNDATION 7-38-020(B)
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • LARGE POTS ON SITE FOR CARNITAS AND TAMALES UNABLE TO SUBMERGE IN 3-COMPARTMENT SINK. INSTD TO PROVIDE SMALL POTS TO FULLY SUBMERGE IN 3-COMPARTMENT SINK OR PROVIDE LARGER SINK OR APPROVED ALTERNATIVE PROCEDURE. PRIORITY FOUNDATION 7-38-025
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHEMICAL TEST KITS FOR CHLORINE SANITIZER. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • NO DUMPSTER OR CONTRACT ON SITE FOR LICENSED GARBAGE DISPOSAL. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-020(B)
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MISSING ALLERGEN TRAINING FOR CITY OF CHICAGO CERTIFIED MANAGERS. INSTD TO OBTAIN AND MAINTAIN TRAINING

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