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CMM FOOD SERVICES

3901 S STATE ST, CHICAGO, IL 60609 · Restaurant

Inspection summary

CMM FOOD SERVICES has been inspected 11 times by Chicago Department of Public Health since February 21, 2020. The most recent inspection, on December 30, 2025, found no infractions.

4 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: Handwashing and staff hygiene, Cleaning and sanitizing 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.

  • 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 7 times across 5 separate inspections, most recently on June 13, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 separate inspections, most recently on November 3, 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 3 times across 3 separate inspections, most recently on June 13, 2023. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 November 7, 2022. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 August 13, 2025. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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

    3 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITH VALID ORIGINAL CERTIFICATE WHILE PREPARING AND SERVING DELI SANDWICHES , SOUP, OMELETES. INSTRUCTD TO PROVIDE AT LEAST ONE CFM CERTIFICATE HOLDER ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED NORTH ENTRANCE DOOR ATTACHED TO CAFETERIA PROPPED OPEN DURING TIME OF INSPECTION. INSTRUCTED TO ENCLOSE IN ORDER TO PREVENT PEST ENTRY.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL CITY OF CHICAGO CERTIFICATE HOLDER MUST OBTAIN ALLERGEN TRAINING AND MAINTAIN ON SITE FOR REVIEW.
  3. Canvass

    0 infractions

  4. Non-Inspection

    0 infractions

  5. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED MISSING HANDWASH SIGNAGE IN EMPLOYEE RESTROOMS. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY, DISCLOSURE OR REMINDER TO INFORM CONSUMERS OF THE SIGNIFICANTLY INCREASED RISK OF FOODBORNE ILLNESS FROM CONSUMING RAW OR UNDERCOOKED MEATS, POULRTY, SEAFOOD, SHELLFISH OR EGGS. MANAGER CORRECTED MENU DURING INSPECTION. PRIORITY VOUNDATION 7-38-005
  6. Canvass Re-Inspection

    2 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOUND WATER BOTTLE STORED INSIDE ICE MACHINE, ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO REMOVE AND MAINTAIN.
    • 46. GLOVES USED PROPERLY
      • OBSERVED STAFF AT CASH REGISTER HANDLING PAYMENT, THEN CHANGED GLOVES BEFORE FOOD PREP BUT DID NOT WASH HANDS. MUST WASH HANDS BETWEEN NEW TASKS BEFORE CHANGING GLOVES.
  7. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND WOMEN'S RESTROOM HANDWASHING SINK AT 90.2F. MUST BE 100F-120F. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • NOTED COLD HOLDING DISPLAY UNIT AT FRONT SERVICE COUNTER NOT MAINTAINING PROPER TEMPERATURE (44.4F) WHILE USED FOR TCS FOODS (MELON, MILK, PASTA). INSTRUCTED MUST MAINTAIN AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED. UNIT TAGGED AND MUST NOT BE USED FOR TCS ITEMS UNTIL REINSPECTED BY CDPH.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOUND WATER BOTTLE STORED INSIDE ICE MACHINE, ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO REMOVE AND MAINTAIN.
    • 46. GLOVES USED PROPERLY
      • OBSERVED STAFF AT CASH REGISTER HANDLING PAYMENT, THEN CHANGED GLOVES BEFORE FOOD PREP BUT DID NOT WASH HANDS. MUST WASH HANDS BETWEEN NEW TASKS BEFORE CHANGING GLOVES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND 2 HAND SINKS (RIGHT SIDE) IN POOR REPAIR IN WOMEN'S RESTROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND ITEMS STORED ON FLOOR NEXT TO SOUP COUNTER. INSTRUCTED TO ELEVATE ALL ITEMS AT LEAST 6" OFF FLOOR FOR EASE OF CLEANING, MAINTAIN.
  8. Non-Inspection

    0 infractions

  9. License Re-Inspection

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • Violation Codes: 2-102.14(O) Inspector Comments: OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • Violation Codes: 4-601.11(C) Inspector Comments: MUST CLEAN DEBRIS ON INTERIOR SURFACE OF 3- DOOR PREP COOLER.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • Violation Codes: 2-102.13 Inspector Comments: OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER.MUST PROVIDE AND MAINTAIN.
  10. License

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SINK IN DISH WASHING AREA.MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED NO PEST CONTROL LOG BOOK WITH REQUIRED DOCUMENTS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-020(C)
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED A HIGH TEMPERATURE DISH MACHINE AND NO TEMPERATURE MEASURING DEVICE AT THE PLATE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN WATER ON INTERIOR SURFACE OF 3- DOOR PREP COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST PROVIDE A HOOKING SYSTEM TO HANG WET MOPS AT MOP SINK.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGER.MUST PROVIDE AND MAINTAIN.
  11. License

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE A HAND WASH SINK CONVENIENTLY LOCATED FOR EMPLOYEE USE AT END OF PREP AREA BY DOOR LEADING TO DISH WASHING AREA. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED NO HOT RUNNING WATER AT THE HAND SINK IN EMPLOYEES/CUSTOMERS MEN'S BATHROOM. TEMPERATURE OF HOT RUNNING WATER AT TIME OF INSPECTION WAS 46F. INSTRUCTED MANAGEMENT THAT THE MINIMUM TEMPERATURE FOR HOT RUNNING WATER AT ALL HAND SINKS SHOULD BE 100F. PRIORITY VIOLATION 7-38-030(C).
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • NOTED COLD HOLDING DISPLAY UNIT AT FRONT SERVICE COUNTER NOT MAINTAINING PROPER TEMPERATURE(48F). INSTRUCTED MUST MAINTAIN AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • MUST PROVIDE ADEQUATE HOLD HOLDING EQUIPMENT TO MAINTAIN HOT FOODS AT 135F OR HIGHER. MUST PROVIDE. PRIORITY VIOLATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED NO STOPPERS AT 3-COMPARTMENT SINK. MUST PROVIDE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED MANUAL WARE WASHING SINK COMPARTMENTS NOT LARGE ENOUGH. INSTRUCTED TO UPGRADE SINK OR PROVIDE SMALLER POTS TO ADEQUATELY WASH, RINSE AND SANITIZE. PRIORITY FOUNDATION VIOLATION 7-38-025.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE PROOF OF FOOD HANDLER TRAINING.

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