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CEVICHERIA RIO BALSAS

4545 W DIVISION ST, CHICAGO, IL 60651 · Restaurant

Inspection summary

CEVICHERIA RIO BALSAS has been inspected 15 times by Chicago Department of Public Health since September 18, 2017. The most recent inspection, on June 24, 2026, recorded 3 infractions.

5 of 15 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 4 times across 2 separate inspections, most recently on June 24, 2026. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 4 separate inspections, most recently on December 27, 2019. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 June 11, 2026. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 June 11, 2026. 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 once on February 6, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

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.

15 inspections

  1. Canvass Re-Inspection

    3 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-602.11(B-E)--- OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MAKER.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MAKER/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.12---OBSERVED STAINED CUTTING BOARDS IN THE KITCHEN PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13---OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. MUST SHOW PROOF OF TRAINING AND MAINTAIN.
  2. Canvass

    8 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MAKER.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MAKER/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO CONSUMER ADVISORY DISCLOSURE STATEMENTS WRITTEN ON THE MENUS.MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005. (**SEE COMMENTS).
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED STAINED CUTTING BOARDS IN THE KITCHEN PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED MISSING SINK STOPPERS FOR THE 3-COMPARTMENT SINK.INSTRUCTED TO PROVIDE AND MAINTAIN 3 ADEQUATE WORKING SINK STOPPERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN THE GREASE ON THE OUTSIDE AND INSIDE OF THE DEEP FRYER, UNDERNEATH THE COOKING GRILL AND PREP TABLE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRTY FLOORS WITH DEBRIS UNDER AND AROUND THE ICE MAKER LOCATED AT REAR STORAGE.INSTRUCTED TO CLEAN FLOORS AND FLOOR DRAINS IN DETAIL AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. MUST SHOW PROOF OF TRAINING AND MAINTAIN.
  3. Non-Inspection

    0 infractions

  4. Non-Inspection

    0 infractions

  5. Non-Inspection

    0 infractions

  6. Non-Inspection

    0 infractions

  7. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED UNSEALED WOOD ON WESTSIDE WALL OF THREE COMPARTMENT SINK, LEGS ON WOODEN TABLE HOLDING MICROWAVE AND BACKSIDE OF FRONT COUNTER. INSTRUCTED TO SEAL ALL WOOD, NONFOOD CONTACT SURFACES SHALL BE SMOOTH FOR EASE OF CLEANABILITY.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED NO GREASE TRAP CONNECTED TO 3 COMPARTMENT SINK. INSTRUCTED TO INSTALL IN ACCORDANCE WITH ALL RELEVANT LAWS, RULES, AND REGULATIONS
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING FOR EMPLOYEE. INSTRUCTED TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
  8. Non-Inspection

    0 infractions

  9. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST APPLY A SEALANT OR PAINT RAW WOOD TABLE TOP SURFACE.
  10. Canvass

    4 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED CEVICHE IN THE REACH IN COOLER WITHOUT LABELS. INSTRUCTED TO PROVIDE A LABEL FOR READY TO EAT TCS FOODS THAT WILL BE HELD FOR MORE THAN 24 HOURS WITH A PREPARE AND A DISCARD DATE NOT TO EXCEED 7 DAYS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO FOOD TEMPERATURE MEASURING DEVICE ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING CERTIFICATE FOR FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING FOR CITY OF CHICAGO FOOD SERVICE MANAGER. INSTRUCTED TO PROVIDE AND MAINTAIN FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS AND MAINTAIN
  11. License Re-Inspection

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • **PREMISES HAS NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-010.**
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • **PREMISES HAS NO CLEAN UP PROCEDURES. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-005.**
  12. License Re-Inspection

    3 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED EXPOSED HANDSINK NOT ACCESSIBLE BLOCKED WITH NEWLY INSTALLED COOLER.(EXPOSED HANDSINK MUST NOT BE BLOCKED,NOTHING IN,OR IN FRONT OF HANDSINK),MUST BE ACCESSIBLE FOR HANDWASHING AT ALL TIMES.CRITICAL VIOLATION 7-38-030.
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • PREVIOUS MINOR VIOLATION NOT CORRECTED FROM INSPECTION REPORT#2088946 DATED:09/27/2017. 35 INSTRUCTED MANAGER TO HAVE A DROP CEILING OVER FOOD PREP AREAS. 12/18/2017 INSTRUCTED TO CORRECT NOTED VIOLATION AND MAINTAIN.SERIOUS VIOLATION 7-42-090
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PROVIDE ADDITIONAL STORAGE SHELVES FOR STORING MULTI-USE KITCHEN UTENSILS,FOOD SUPPLIES AND MAINTAIN.
  13. License Re-Inspection

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • Inspector Comments: PREMISES MUST PROVIDE A LARGE REFRIGERATOR FOR HIS OPERATION FOR PROPER FOOD STORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED MANAGER TO HAVE A DROP SELLING OVER FOOD PREP AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED MANAGER TO PROVIDE A GREASE TRAP UNDER 3 COMPARTMENT SINK
  14. License Re-Inspection

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PREMISES MUST PROVIDE A LARGE REFRIGERATOR FOR HIS OPERATION FOR PROPER FOOD STORAGE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED MANAGER TO HAVE A DROP SELLING OVER FOOD PREP AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED MANAGER TO PROVIDE A GREASE TRAP UNDER 3 COMPARTMENT SINK.
  15. License

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • INSTRUCTED MANAGER TO PROVIDE A SNEEZE GUARD BETWEEN THE FRONT PREP TABLE AND THE CUSTOMER.
    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN A CHEMICAL TEST KIT FOR THE 3 COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED MANAGER TO HAVE A DROP SELLING OVER FOOD PREP AREAS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED MANAGER TO PROVIDE A GREASE TRAP UNDER 3 COMPARTMENT SINK.

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