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CHILAM BALAM

3023 N BROADWAY, CHICAGO, IL 60657 · Restaurant

Inspection summary

CHILAM BALAM has been inspected 23 times by Chicago Department of Public Health since April 21, 2010. The most recent inspection, on February 20, 2026, found no infractions.

11 of 23 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 February 8, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 3 times across 2 separate inspections, most recently on December 11, 2012. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • 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 on November 15, 2021. 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 once on November 15, 2021. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 8, 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.

23 inspections

  1. Complaint

    0 infractions

  2. Complaint

    4 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE AND DIRT BUILD UP OB FLOOR BEHIND COOKING EQUIPMENT IN REAR KITCHEN FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS ON WALLS IN REAR DISHWASHING AREA. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ABIG OPENING INTO CEILING AROUND PIPES BT THE REAR ELETRICAL PANEL. MUST SEAL AND MAINTAIN FACILITY IN A GOOD REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS ON FLOOR DRAINS IN REAR KITCHEN FOOD PREPARATION AREA.MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DUST BUILD UP ON CEILING VENTILATION VENTS IN THE REAR EMPLOYEES WASHROOMS. MUST CLEAN AND MAINTAIN.
  3. Complaint

    0 infractions

  4. Complaint

    0 infractions

  5. Canvass

    0 infractions

  6. Non-Inspection

    0 infractions

  7. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • REMOVE PLASTIC CRATES,DO NOT USE FOR ITEMS/FOOD STORAGE. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • COVERS IS NEEDED AT RECEPTACLES INSIDE THE UNISEX WASHROOMS
  8. Canvass

    8 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST NOT STORE FOOD IE: FRESH LIMES UNDER THE REAR HAND WASHING SINK.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED A POROUS STONE PESTLE AND MORTAR ON EQUIPMENT SHELVING. MUST REMOVE FROM THE PREMISES AND MUST NOT USE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE TAPE AS A MEANS OF REPAIR FOR THE HAND SINK SPLASH GUARD IN BAR AREA----MUST REPLACE THE BLACKENED/MOLDY CAULKING ON THE SPLASH GUARD OF THE SAME SINK AND AT THE REAR THREE-COMPARTMENT SINK.----EXCESSIVE RUST WITH CHIPPING METAL ON THE PAPER TOWEL DISPENSER AT THE BAR HAND WASHING SINK. MUST REPLACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INTERIOR OF THE OVEN WITH BURNT FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CRACKED AND MISSING WALL TILES ON THE KITCHEN SOUTH WALL. MUST REPLACE.----NOTED EXPANDING SPRAY FOAM SEALANT USED IN SEVERAL AREAS THROUGHOUT THE FACILITY ON WALLS, BASEBOARDS, AND AROUND PIPING. MUST REMOVE ALL TO BE SMOOTH AND CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED STORED ITEMS AND EQUIPMENT ON THE REAR PATIO. MUST REMOVE TO PREVENT RODENT HARBORING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED VENTILATION IN BOTH WASHROOMS COVERED/SEALED AND UNABLE TO VENT AIR. MUST PROVIDE PROPER VENTILATION COVERS TO ALLOW AIRFLOW INTO THE VENT/FAN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING. MUST PROVIDE FOR ALL.
  9. Canvass

    2 infractions

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO COVERED TRASH RECEPTACLES IN WASHROOMS. MUST PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST/DIRT DEBRIS ON WALLS AT PREP AND DISHWASH AREAS. MUST CLEAN WALLS AND MAINTAIN.
  10. Canvass

    0 infractions

  11. Canvass

    3 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • NOTED TEMPERATURE CONTROLLED FOR SAFETY FOOD ITEMS INSIDE WALK IN COOLER AND REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL READY TO EAT FOOD ITEMS WITH PRODUCT NAME AND USED BY DATE. PRIORITY FOUNDATION #7-38-005(A). NO CITATION ISSUED TODAY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED MULTIPLE HOLES AND OPENINGS ON WALLS ALONG PIPING AND GAPS BETWEEN WALL JOINTS. INSTRUCTED TO SEAL ALL HOLES AND OPENING AND GAPS WHERE EVER NEEDED TO PREVENT ENTRY POINTS FOR PEST.
  12. Canvass

    0 infractions

  13. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED THE COVING DETACHING FROM THE WALL UNDER THE 3 COMPARTMENT SINK. MUST REPAIR/REPLACE THE COVING AND SEAL ANY CRACKS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN GRAYISH STAINS FROM WALL UNDER THREE COMPARTMENT SINK.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR LEAKY FAUCET IN THE RED COLORED RESTROOM.
  14. Canvass

    0 infractions

  15. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE TIN FOIL AS A LINER AT THE COOKS LINE. MUST REMOVE AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED DIRT AND GREASE ON LIGHT SHIELDS COVERS IN FOOD PREP AREA. MUST CLEAN AND MAINTAIN. MUST PROVIDE END CAPS FOR LIGHT SHIELD INSIDE WALK-IN COOLER.
  16. Canvass

    0 infractions

  17. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND TORN GASKETS ON THE 3 DOOR REACH IN COOLER. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.
  18. Canvass

    0 infractions

  19. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST LABEL AND DATE ALL PREPARED FOOD ITEMS INSIDE PREP COOLER.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN REAR FOOD STORAGE SHELVING. MUST REMOVE GREASE BUILD UP. DETAIL CLEAN VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHES STORED ON TOP OF PREP TABLES AND FOOD STORAGE SHELVING. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE.
  20. Canvass Re-Inspection

    0 infractions

  21. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED LIVE FRUIT FLIES IN THE KITCHEN AND DISHWASHING ROOM. APPROXIMATELY 13 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND CEILING TILES, AND EQUIPMENT IN THE PREP AREA AND REAR DISH ROOM. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY.ALSO,NO PEST CONTROL LOG BOOK ON SITE MUST PROVIDE,MAINTAIN ALL REQUIRED DOCUMENTS INCLUDING A MAP LOCATOR INDICATING ALL PEST CONTROL SERVICES PROVIDED FOR THIS FOOD ESTABLISHMENT. SERIOUS VIOLATION 7-38-020.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • All clean single service utensils must be stored with handles up.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • SIDES OF HOT COOKING EQUIPMENTS,FAN COVERS INSIDE WALK-IN-COOLER,DEEP FRYER,SHELVINGS REQUIRE A DETAIL CLEANING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Clean and maintain the walls and ceilings so they are smooth and sanitary from top to bottom.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR SLOW DRAINING AT THE MOP SINK AND INSTALL A BACKFLOW PREVENTION DEVICE SAME SINK.
  22. Canvass

    9 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED APPROXIMATELY 4LBS COOKED CHICKEN FLAUTAS IN WALK-IN COOLER COVERED WITH PLASTIC WRAP IN A SMALL, DEEP CONTAINER STACKED ON TOP OF ONE ANOTHER, NOT LABELED OR DATED AT 67.1F. NO TEMPERATURE LOGS ON PREMISES. ALL DISCARDED. CRITICAL CITATION ISSUED. 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFIED MANAGER PRESENT DURING INITIAL INSPECTION WHILE THE ABOVE MENTIONED FOODS WERE BEING HELD AT IMPROPER TEMPERATURES. MANAGER ARRIVED AFTER BEING TELEPHONED. ONLY ONE CERTIFICATE POSTED ON PREMISES OF A NATALIE OSWALD. SERIOUS CITATION ISSUED. 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • ALL PREPARED FOODS IN WALK-IN COOLER MUST BE LABELED AND DATED.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT USE TIN FOIL AS LINER FOR EQUIPMENT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • ALL FOODS IN WALK-IN COOLER MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHT SHIELD AND END CAPS FOR SHIELD IN REAR DISH AREA AND DRY FOOD STORAGE. MUST PROVIDE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FLAT TOP GRILL MUST BE UNDER VENTILATION.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INACCURATE INTERNAL THERMOMETER IN COOKS LINE COOLER. MUST BE REPLACED.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • DIRTY WIPING CLOTHS ON COOKS LINE MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
  23. Complaint

    1 infraction

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE INSIDE OF THE WALK-IN COOLER. OBSERVED MILK AT 45.6F, EMPANADAS AT 47-49F, CHORIZO AT 44.7F, BLACK BEANS AT 44.9F, AND CHEESE AT 46F. MANAGEMENT VOLUNTARILY DISCARDED 35# OF FOOD WORTH #210. AIR TEMPERATURE INSIDE OF THE WALK-IN COOLER AT 40.6F AT TIME OF INSPECTION. CRITICAL VIOLATION 7-38-005A.

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