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DIEGO

459 N OGDEN AVE, CHICAGO, IL 60642 · Restaurant

Inspection summary

DIEGO has been inspected 7 times by Chicago Department of Public Health since September 5, 2024. The most recent inspection, on September 3, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 3 separate inspections, most recently on August 25, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 on August 25, 2026. 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 across 2 separate inspections, most recently on October 14, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 August 25, 2026. For example: PERSONAL CLEANLINESS

  • 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 October 14, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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.

7 inspections

  1. Complaint Re-Inspection

    0 infractions

  2. Complaint

    7 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROXIMATELY 15 SMALL BLACK LIVE FLIES FLYING THROUGHOUT THE BAR NEAR HANDSINK, ON LIQUOR WELL AND FLYING NEAR DRAINS. NOTED FLIES IN BASMENT STORAGE NEAR ICE MACHINE. RECOMMENDED TO CONTACT PEST CONTROL FOR SERVICE. MUST ELIMINATE PEST ACTIVITY ON PREMISE. PRIORITY FOUNDATION VIOLATION. #7-38-020 (A). CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED SIDE DOOR TO FACILITY OPEN AS WELL AS EXIT DOOR ATTACHED TO PREP AREA OPEN DURING TIME OF INSPECTION. INSTRUCTED TO PROTECT OUTER OPENINGS IN ORDER TO PREVENT PEST ENTRY. MUST MAINTAIN
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLERS WITHOUT BEARD GUARDS. INSTRUCTED TO PROVIDE AND MAINTAIN TO PREVENT POSSIBLE CONTAMINATION.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED PRESET TABLEWARE UNCOVERED ON TABLES ON OUTSIDE PATIO AS WELL AS INDOOR DINING AREA. INSTRUCTED TO COVER IN ORDER TO PREVENT CONTAMINATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED SHELVING RACKS LOCATED IN PREP AREA WITH ACCUMULATED DUST DIRT, PIPING CONNECTED TO OVEN WITH ACCUMULATED GREASE, LIQUOR WELLS IN BAR AS WELL AS OTHER EQUIPMENT IN SAID PREP SPACES WITH DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORS THROUGHOUT PREP AREA IN NEED OF CLEANING UNDER GRILL AND FRYING EQUIPMENT .INSTRUCTED TO REMOVE DRIED FOOD DEBRIS AND GREASE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED FANS LOCATED IN PREP AREAS STORED ABOVED KITCHENWARE IN NEED OF CLEANING. INSTRUCTED TO REMOVE DUST AND DIRT.
  3. Non-Inspection

    0 infractions

  4. Canvass

    6 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • No chemical sanitizer provide at final rinse for low temp dish machine, 0ppm obtained on Cl test strips, empty sanitizer container hocked to machine, instructed to provide proper sanitizer concentration at final rinse. Priority violation 7-38-025. by the end of inspection manager obtained a sanitizer container.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • No variance on site for vacuum packaging on site, found several cooked meat in vacuum packages placed in walk-in cooler and and pre cooler, a cryovac machine found in basement. Instructed manager not to use machine until a variance from the CDPH IS OBTAINED. MACHINE IS TAGGED AND FOOD DISCARDED. Priority foundation violation 7-38-005
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • refer to violation #29.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • No thermometer provided in basement's walk-in cooler, Instructed to provide.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • No labels on bulk food containers ( salt ) instructed to provide.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • Deli cups not air dried after washing and stacking, Instructed to air dry all multi-use utensils.
  5. License

    0 infractions

  6. License

    4 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED NO CHLORINE SANITIZER AT THE FINAL RINSE OF THE LOW TEMPERATURE DISH MACHINE. THE MACHINE WAS IN USE WITH UTENSILS STORED INSIDE OF THE MACHINE. MANAGEMENT INSTRUCTED TO MAINTAIN THE LOW TEMPERATURE DISH MACHINE WITH A FINAL RINSE OF 100 PPM CHLORINE. PRIORITY VIOLATION 7-38-025.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED A CONTAINER OF COOKED BEANS INSIDE OF THE WALK-IN COOLER WITH A TEMPERATURE OF 47F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO MOP SINK ON THE PREMISES. MANAGEMENT INSTRUCTED TO INSTALL.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED ONE OF THE CERTIFIED FOOD MANAGERS WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.
  7. License

    0 infractions

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