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CMM FOOD SERVICES

1145 W WILSON AVE, CHICAGO, IL 60640 · Restaurant

Inspection summary

CMM FOOD SERVICES has been inspected 11 times by Chicago Department of Public Health since January 3, 2020. The most recent inspection, on October 27, 2025, found no infractions.

3 of 11 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: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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 6 times across 6 separate inspections, most recently on September 26, 2023. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 5 times across 4 separate inspections, most recently on September 16, 2021. For example: PERSONAL CLEANLINESS

  • 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 3 times across 3 separate inspections, most recently on September 26, 2023. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 2 times across 2 separate inspections, most recently on September 3, 2025. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 on September 7, 2021. For example: PROPER COLD HOLDING TEMPERATURES

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.

11 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    2 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROX. 40 MICE DROPPINGS IN THE DRY STORAGE ROOMS IN THE CORNERS AND UNDERNEATH ALL SHELVING. INSTRUCTED TO REMOVE DROPPINGS AND CLEAN ALL AFFECTED AREAS AND CONTACT PEST CONTROL TO ELIMINATE PEST ACTIVITY FROM THE PREMISES. PRIORITY FOUNDATION VIOLATION, 7-38-020(A). CITATION ISSUED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO LIGHTING IN THE LARGE DRY STORAGE ROOM USED FOR STORING UTENSILS AND OTHER SINGLE SERVICE ARTICLES. INSTRUCTED TO PROVIDE LIGHTING AND MAINTAIN.
  4. Canvass

    4 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS (CHICKEN, BEEF, SALADS, HOT AND COLD SANDWICHES ETC) ARE BEING PREPARED AND SERVED. INSTRUCTED PERSON IN CHARGE, A CERTIFIED FOOD MANAGER WITH CITY OF CHICAGO FOODSERVICE SANITATION CERTIFICATE MUST BE PRESENT AT ALL TIMES WHEN TCS FOODS ARE BEING HANDLED. NO CITY OF CHICAGO FOODSRVICE SANITATION CERTIFICATE POSTED ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED NOT TO USE PLASTIC SODA CRATES OR MILK CRATES AS A MEANS OF ELEVATION IN REAR (2) STORAGE ROOMS FOR EASY ACCESS ON CLEANING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REPLACE MISSING CEILING TILE ABOVE REAR PREP/DISHWASHING AREA.
  5. Canvass

    5 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE REAR DRY STORAGE AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD SIX INCHES OFF THE FLOOR.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES IN PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO STORE THE SANITIZING SOLUTION BETWEEN USES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD USED AS A LINER ON SHELVING UNITS IN THE WALK-IN COOLER IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE ALL CARDBOARD FROM SHELVING UNITS. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS ON FLOORS THROUGHOUT THE PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED MULTIPLE CERTIFIED FOOD SERVICE MANAGERS WITHOUT ALLERGEN AWARENESS TRAINING CERTIFICATES. INSTRUCTED THE PERSON IN CHARGE TO ENSURE THAT ANY INDIVIDUAL WHO HAS A CITY OF CHICAGO FOODSERVICE MANAGERS CERTIFICATE OBTAINS ALLERGEN AWARENESS TRAINING AND CERTIFICATE.
  6. Non-Inspection

    0 infractions

  7. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD DEBRIS/DUST BUILD-UP ON PREP AREA SHELVES. MUST CLEAN AND MAINTAIN SAID SHELVES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS/DIRT BUILD UP INSIDE PREP AREA FLOOR DRAINS. MUST CLEAN INTERIOR OF FLOOR DRAINS AND MAINTAIN.
  8. Canvass Re-Inspection

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O) Inspector Comments: NO EMPLOYEE HEALTH POLICY/TRAINING ON-SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON-SITE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION WAS ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11 A SPLASH GUARD IS NEEDED BETWEEN THE THREE-COMPARTMENT SINK AND CHEMICAL SHELF(AT THE SOUTH END OF THE THREE-COMPARTMENT SINK) IN THE KITCHEN. THE SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT SURFACE.
    • 40. PERSONAL CLEANLINESS
      • 2-402.11 OBSERVED SOME EMPLOYEES NOT WEARING HAIR RESTRAINTS IN THE PREP/SERVING AREA. MUST WEAR HAIR RESTRAINT IN PREP/SERVING AREA
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 3-304.14 MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-202.15 BLADE ALSO CAN OPENER STAND/BASE ARE RUSTY AND WITH A BUILD-UP OF ENCRUSTED BUILD GRIMES.CLEAN/REPLACE UNIT
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 MUST PROVIDE FOOD HANDLER TRAINING CERTIFICATE FOR NEW EMPLOYEE WITH 30 DAYS OF HIRING
  9. Canvass

    12 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • THE PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED -
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS ARE PREPARED, COOKED, AND SERVED: CHICKEN, CHORIZO, EGGS, CUT TOMATOES ETC. NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WAS POSTED NOR PROVIDED ON-SITE FOR THE PRESENT MANAGER ON DUTY. INSTRUCTED TO PROVIDE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION: 7-38-012, CITATION ISSUED.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY/TRAINING ON-SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON-SITE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION WAS ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • WE OBSERVED TCS FOOD AT IMPROPER TEMPERATURE: COOKED CHORIZO AT TEMP OF 58.1F,12 EACH FRESH EGGS AT FRONT COLD LINE AT TEMP OF 51.4F. PRIORITY VIOLATION:7-38-005 CITATION ISSUED
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • WE OBSERVED IMPROPER AIR TEMPERATURE OF REACH-IN COOLER: 54.4F. TCS FOOD WAS STORE INSIDE THE UNIT: SLICED TOMATOES, CREAMERS,ETC PRIORITY FOUNDATION:7-38-005,CITATION ISSUED
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OVER 50 MICE DROPPINGS IN DIFFERENT LOCATIONS OF PREMISES, BEHIND COOKING EQUIPMENT, AND BOTH STORAGE AREAS. MUST REMOVE DROPPINGS, CLEAN AND SANITIZE MENTIONED AREA. PRIORITY FOUNDATION VIOLATION:7-38-020(A)CITATION ISSUED
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • A SPLASH GUARD IS NEEDED BETWEEN THE THREE-COMPARTMENT SINK AND CHEMICAL SHELF(AT THE SOUTH END OF THE THREE-COMPARTMENT SINK) IN THE KITCHEN. THE SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT SURFACE.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED SOME EMPLOYEES NOT WEARING HAIR RESTRAINTS IN THE PREP/SERVING AREA. MUST WEAR HAIR RESTRAINT IN PREP/SERVING AREA
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • BLADE ALSO CAN OPENER STAND/BASE ARE RUSTY AND WITH A BUILD-UP OF ENCRUSTED BUILD GRIMES.CLEAN/REPLACE UNIT
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE FOOD HANDLER TRAINING CERTIFICATE FOR NEW EMPLOYEE WITH 30 DAYS OF HIRING
  10. License Re-Inspection

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY AT PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED. 7-38-010. MUST PROVIDE.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO DISINFECTANT RATED FOR NOROVIRUS INSIDE VOMIT SPILL KIT. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND RUSTY SHELVES INSIDE WALK IN COOLER. MUST REPAIR/REPLACE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND FLOORS NOT CLEAN AT KITCHEN AREAS. MUST CLEAN AND SANITIZE.
  11. License

    8 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO DISINFECTANT RATED FOR NOROVIRUS INSIDE VOMIT SPILL KIT. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-005. MUST PROVIDE.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND 2 HANDWASHING SINKS AT PREPARATION AREAS NOT REACHING MINIMUM TEMPERATURE OF 100F. HANDS SINKS TEMPERATURE FLUCTUATED FROM 70F THROUGH 85F.PRIORITY VIOLATION. NO CITATION ISSUED.7-38-030C. MUST PROVIDE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND RUSTY SHELVES INSIDE WALK IN COOLER. MUST REPAIR/REPLACE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICES IN POOR REPAIR FOR MOP SINK. MUST PROVIDE WHERE IT CAN BE LOCATED AND SERVICED.MUST REPAIR.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND LEAKY HAND SINK AT FRONT SERVING AREAS. MUST REPAIR.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • FOUND OUTSIDE COMPACTOR AREAS NOT CLEAN. GARBAGE SPILLAGE. PRIORITY FOUNDATION. NO CITATION ISSUED.7-38-020B. MUST CLEAN COMPACTOR AREAS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND FLOORS AND WALLS NOT CLEAN AT KITCHEN AREAS. MUST CLEAN AND SANITIZE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOODHANDLERS AT PREMISES WITH NO FOODHANDLER CERTIFICATES. MUST PROVIDE.

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