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Cuates Grocery

3247-3249 W MONTROSE AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

Cuates Grocery has been inspected 4 times by Chicago Department of Public Health since March 13, 2024. The most recent inspection, on May 22, 2026, recorded 10 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Pests.

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.

  • 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 May 22, 2026. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 once on May 22, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 once on May 22, 2026. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 January 3, 2025. For example: PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

  • 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 once on January 3, 2025. For example: PROPER HOT 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.

4 inspections

  1. Canvass

    10 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OUTER OPENINGS. OBSERVED 1/2 INCH OPENING ON BOTTOM REAR EXIT DOOR. MUST MAKE DOOR RODENT PROOF TO PREVENT PEST ENTRY.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN FRONT AND REAR PREP AREAS. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED ICE SCOOPS STORED ON TOP OF ICE MACHINE LOCATED IN FRONT PREP AREA. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED ITEMS STORED ON FLOOR IN FRONT DISPLAY AREA. MUST ELEVATE ITEMS FROM THE FLOOR AND MAINTAIN AT ALL TIMES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED AN EXESSIVE AMOUNT OF ICE BUILD UP INSIDE ALL MEAT CHEST FREEZERS LOCATED BEHIND MEAT COUNTER. MUST REMOVE ICE BUILD UP AND CLEAN INTERIOR OF FREEZERS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING WATER FAUCET HANDLES AT THE HANDWASHING SINK INSIDE EMPLOYEES WASHROOM LOCATED IN THE BASEMENT. MUST REPAIR AND MAINTAIN. OBSERVED EXPOSED HAN WASHING SINK IN FRONT PREP AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE NOT LOCATED AT THE MOP SINK LOCATED IN THE BASEMENT. MUST INSTALL A BACKFLOW PREVENTION DEVICE TO BE SERVICED AND MAINTAINED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLES PROVIDED IN THE UNISEX EMPLOYEE WASHROOM LOCATED IN THE BASEMENT. MUST PROVIDE COVERED WASTE RECEPTACLES AND MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A FEW WATER DAMAGED ABOVE DISPLAY SHELVING IN REAR OF PREMISES. MUST REPAIR/REPLACE AND MAINTAIN AT ALL TIMES.
  2. Canvass

    6 infractions

    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • OBSERVED MULTIPLE OPEN CANS OF ENERGY DRINKS STORED IN MEAT DISPLAY COOLER IN THE REAR BUTCHER PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO STORE PERSONAL ITEMS AWAY FROM EXPOSED FOOD AND MAINTAIN.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED MULTIPLE TCS FOODS IN HOT HOLDING UNIT AT IMPROPER TEMPERATURE: COOKED STEAK 114.5F AND COOKED PORK 120.9F. MANAGER VOLUNTARILY DISCARDED APPROXIMATELY 20LBS OF TCS FOODS VALUED AT $250 THROUGH DENTATURING PROCESS. ALL HOT TCS FOOD MUST BE MAINTAINED AT A TEMPERATURE OF 135F OR ABOVE DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP STATIONS IN REAR PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMUALTED FOOD DEBRIS ON INTERIOR SURFACES OF ALL COLD HOLDING EQUIPMENT ON THE PREMSIES. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MULTIPLE MISSING CEILING PANELS NEAR CHEST FREEXER IN REAR BUTCHER PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REPAIR AND MAINTAIN IN GOOD REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBERVED ACCUMULATED MEAT AND DIRT ON FLOORS IN WALK-IN COOLER AND ALL PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS AND MAINTAIN.
  3. License

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CHEST FREEZER DIRECTLY OUTSIDE OFFICE WITH TOP DOOR IN DISREPAIR. REPAIR AND MAINTAIN.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED FROZEN CONDENSATE BUILT UP ON COILS ABOVE FOOD IN LONG COOLER OUTSIDE OFFICE. DEFROST ALL FROZEN CONDENSATE AND MAINTAIN COOLER.
  4. License

    0 infractions

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