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DELICIAS DE MARIA

3685 S ARCHER AVE, CHICAGO, IL 60609 · Restaurant

Inspection summary

DELICIAS DE MARIA has been inspected 8 times by Chicago Department of Public Health since February 2, 2021. The most recent inspection, on February 9, 2026, recorded 3 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on February 9, 2026. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 3 times across 3 separate inspections, most recently on February 9, 2026. For example: PERSONAL CLEANLINESS

  • 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 3 separate inspections, most recently on January 8, 2024. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 across 2 separate inspections, most recently on January 7, 2025. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 April 24, 2023. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

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.

8 inspections

  1. Canvass

    3 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • Cooked TCS Food held in walk-in cooler for more than 7 days, found 11 containers of soup, stew, beans, gravy and different meats stored in walk-in cooler for 15-30 days. Instructed not keep TCS Food in cooler for more than 7days counting prep day as day one. Priority violation 7-38-005. 40lbs of food discarded valued at $100.
    • 40. PERSONAL CLEANLINESS
      • Food handler in prep kitchen not wearing hair restraints, instructed to wear.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • Ladle in use held in standing water at room temperature, instructed to keep according to health code, ie.
  2. Canvass

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A)(2)NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE TWO DOOR COOLER TO BE IMPROPER: COOKED RICE 50.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 16 LBS OF PRODUCTS WORTH $100.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-202.16 NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE BACK OF THE KITCHEN AREA, STORING LIQUID DETERGENT. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDES APPROPRIATE SHELVING FOR STORAGE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.
  3. Complaint

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PACKAGED FOOD ITEMS STORED IN DISPLAY CASE NEAR COUNTER ON SIDE TABLE (COOKIES AND CAKE SLICES) NOT PROPERLY LABELED. INSTRUCTED THE PERSON IN CHARGE TO PROPERLY LABEL ALL PACKAGED FOOD ITEMS WITH IDENTITY, NET WEIGHT, INGREDIENTS, BUSINESS NAME, AND ADDRESS WHERE MADE AND PACKAGED.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT. ALL FOOD HANDLERS WERE PROVIDED HAIR RESTRAINTS DURING THE INSPECTION.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    2 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED MENU WITH A FOOTNOTE REMINDER STATEMENT ON THE MENU AND MISSING DISCLOSURE BY ASTERICKS FOR RELATED MENU ITEMS. INSTRUCTED TO PROVIDE BOTH DISCLOSURE STATEMENT AND REMINDER ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS OFFERED (EX. EGGS). (REFER TO ONLINE CDPH CONSUMER ADVISORY GUIDE). PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED MINOR LEAK ON DRAINPIPE AT THREE COMPARTMENT SINK IN KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
  6. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HANDWASHING SIGN AT EXPOSED HANDSINK IN PREP AREA; INSTRUCTED TO POST AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED TO LABEL BULK STORAGE CONTAINERS WITH NAME OF PRODUCT INSIDE OF CONTAINER.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO WIPE UPPER REAR INTERIOR OF ICE MACHINE AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO COVER FOUND ON WASTE RECEPTACLE IN WOMENS WASHROOM; INSTRUCTED TO PROVIDE A WASTE RECEPTACLE WITH A COVER ON IT.
  7. 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)(NO CITATION ISSUED)
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE MISSING WALL BASES IN MEN'S TOILET ROOM.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • Violation Codes: 2-102.13 Inspector Comments: OBSERVED NO FOOD ALLERGEN TRAINING FOOD FOOD MANAGER.MUST PROVIDE AND MAINTAIN.
  8. License

    8 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)(NO CITATION ISSUED)
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED IMPROPER TEMPERATURE OF WALK IN COOLER AT 47.8F.MUST HAVE COLD HOLDING UNIT AT 41,0F OR BELOW.(PRIORITY 7-38-005)(NO CITATION ISSUED)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED AN APPX."1/2" GAP IN CORNER OF NORTH & EAST ENTRY DOORS.MUST MAKE DOORS TIGHT FITTING.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE A SPLASH GUARD AT HAND SINK IN REAR PREP AREA NEXT TO DISH STORAGE SHELF.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED 3- COMPARTMENT SINK BACKING UP INTO ALL SINKS WITH GREASE AND FOOD DEBRIS AND SLOW DRAINING WHEN STOPPER IS RELEASED .MUST REPAIR AND MAINTAIN.(PRIORITY FOUNDATION 7-38-025)(NO CITATION ISSUED)
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST SEAL GAP BETWEEN WALL BASE AND FLOOR IN DINING AREA WHERE NEEDED,HOLE IN UPPER DOOR LEADING INTO PREP AREA.MUST REPAIR OR REPLACE MISSING WALL BASES IN MEN'S TOILET ROOM.MUST GROUT FLOOR TILES IN WALK IN COOLER.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO FOOD ALLERGEN TRAINING FOOD FOOD MANAGER.MUST PROVIDE AND MAINTAIN.

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