Skip to content
Loading map…

CENTRAL PARK FRESH MARKET

3552 W GRAND AVE, CHICAGO, IL 60651 · Grocery Store

Inspection summary

CENTRAL PARK FRESH MARKET has been inspected 5 times by Chicago Department of Public Health since April 15, 2024. The most recent inspection, on April 30, 2026, recorded 6 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 13 infractions recorded. The higher-risk findings here relate to: Pests, Food source, labelling and allergens and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on April 30, 2026. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 3 times across 3 separate inspections, most recently on April 30, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 April 30, 2026. 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 2 times across 2 separate inspections, most recently on June 6, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 once on April 15, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

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.

5 inspections

  1. Short Form Complaint

    6 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12---OBSERVED BULK CONTAINERS IN REAR KITCHEN PREP AREAS WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.15---OBSERVED GAP OPENING 1/4" INCH AT BOTTOM OF FRONT SOUTH ENTRANCE DOOR.INSTRUCTED TO MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOMS TO PREVENT PEST ENTRY AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.12---OBSERVED STAINED CUTTING BOARDS IN THE REAR KITCHEN PREP AREAS.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13---INSTRUCTED TO DETAIL CLEAN THE DUSTS BUILDUP ON THE FAN COVERS AND INSIDE THE WALK-IN-COOLERS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114---INSTRUCTED TO DETAIL CLEAN AND ORGANIZE THE REAR DOCK STORAGE AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE MOPS, BROOMS CLEANING EQUIPMENTS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14---INSTRUCTED TO DETAIL CLEAN THE VENTILATION COVERS OVER THE FOOD PREP AREAS TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.
  2. Complaint

    7 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINERS IN REAR KITCHEN PREP AREAS WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED GAP OPENING 1/4" INCH AT BOTTOM OF FRONT SOUTH ENTRANCE DOOR.INSTRUCTED TO MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOMS TO PREVENT PEST ENTRY AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED STAINED CUTTING BOARDS IN THE REAR KITCHEN PREP AREAS.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN THE DUSTS BUILDUP ON THE FAN COVERS AND INSIDE THE WALK-IN-COOLERS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND ORGANIZE THE REAR DOCK STORAGE AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE MOPS, BROOMS CLEANING EQUIPMENTS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO DETAIL CLEAN THE VENTILATION COVERS OVER THE FOOD PREP AREAS TO REMOVE ACCUMULATION OF DUSTS AND MAINTAIN.
  3. Short Form Complaint

    3 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B): OBSERVED NO AMBIENT AIR THERMOMETER IN THE RED, DOUBLE DECKER HOT HOLDING UNIT IN THE REAR BAKERY PREP/ SALAD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.13: OBSERVED AN ELECTRIC INSECT CONTROL DEVICE STORED ABOVE A SHELF AND A FOOD PREP AREA IN THE REAR SALAD PREP AREA. INSTRUCTED TO RELOCATE AND REFRAIN FROM STORING ABOVE FOOD PREP TABLES AND ITEMS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13: OBSERVED THE FLOORS IN THE MEAT WALK-IN COOLER WITH SLIGHT BUILD UP OF ANIMAL BLOOD. INSTRUCTED TO CLEAN AND MAINTAIN.
  4. Canvass

    4 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY TO EAT, TCS FOODS NOT PROPERLY DATE MARKED. FOUND VARIOUS DELI MEATS IN THE DISPLAY COOLER IN THE DELI PREP AREA, NOT DATE MARKED. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT AND CAN BE KEPT ON SITE FOR SEVEN DAYS STARTING WITH THE FIRST DAY THE ORIGINAL PACKAGING IS OPEN. DELIS WERE DATED AT THIS TIME. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO AMBIENT AIR THERMOMETER IN THE RED, DOUBLE DECKER HOT HOLDING UNIT IN THE REAR BAKERY PREP/ SALAD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED AN ELECTRIC INSECT CONTROL DEVICE STORED ABOVE A SHELF AND A FOOD PREP AREA IN THE REAR SALAD PREP AREA. INSTRUCTED TO RELOCATE AND REFRAIN FROM STORING ABOVE FOOD PREP TABLES AND ITEMS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOORS IN THE MEAT WALK-IN COOLER WITH SLIGHT BUILD UP OF ANIMAL BLOOD. INSTRUCTED TO CLEAN AND MAINTAIN.
  5. License

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE IN THE EMPLOYEE BREAK ROOM.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE DELI WALK IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS OFF THE FLOOR.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED BIN IN THE WOMENS WASHROOM. INSTRUCTED TO PROVIDE.

Nearby inspected facilities

Own this business? Add a badge to your website