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DOLLAR MIX

3858 W 63RD ST, CHICAGO, IL 60629 · Grocery Store

Inspection summary

DOLLAR MIX has been inspected 5 times by Chicago Department of Public Health since July 10, 2020. The most recent inspection, on October 15, 2025, recorded 10 infractions.

None of the 5 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

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.

  • 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 October 15, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 separate inspections, most recently on October 15, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 October 15, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 2 times across 2 separate inspections, most recently on October 8, 2025. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 12 times across 5 separate inspections, most recently on October 15, 2025. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

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.

5 inspections

  1. Complaint Re-Inspection

    10 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HANDWASHING SIGNAGE IN THE WASHROOM AND AT THE KITCHEN AREA HAND WASH SINK(S). INSTRUCTED TO PROVIDE.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE REACH IN DISPLAY COOLERS NEAR THE FRONT ENTRQNCE OF THE FACILITY. INSTRUCTED TO PROVIDE TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-305.11 OBSERVED FOOD ITEMS STORED IMPROPERLY ON THE FLOOR AT THE REAR OF THE FACILITY. INSTRUCTED TO STORE PROPERLY AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.11(B, C, D, E) OBSERVED FOOD ITEMS STORED IMPROPERLY IN COLD HOLDING UNIT IN THE KITCHEN/FOOD PREP AREA. INSTRUCTED TO STORE PROPERLY IN FOOD GRADE STORAGE BAGS AND/OR CONTAINERS ONLY.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 OBSERVED CRATES BEING USED AS SHELVING THROUGHOUT THE FACILITY. INSTRUCTED TO REMOVE AND PROVIDE SHELVING THAT IS 6 INCHES OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11 OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING FROM EACH COMPARTMENT. INSTRUCTED TO PROVIDE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 6-501.19 OBSERVED EMPLOYEE WASHROOM DOOR IS NOT SELF CLOSING. INSTRUCTED TO INSTALL A SELF CLOSING DEVICE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED CLUTTER THROUGHOUT THE FACILITY. INSTRUCTED TO REMOVE CLUTTER AND ALL UNUSED ARTICLES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE EXHAUST VENTILATION IN THE EMPLOYEE WASHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 NO FOOD HANDLER TRAINING FOR EMPLOYEE(S). INSTRUCTED TO PROVIDE TRAINING FOR ALL FOOD HANDLERS AND MAINTAIN VERIFICATION/CERTIFICATE(S).
  2. Complaint

    12 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED FACILITY DID NOT PROVIDE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE FOR EMPLOYEE(S) WORKING ON SITE. INFORMED A CERTIFIED MANAGER WITH A CURRENT CITY OF CHICAGO CERTIFICATE MUST BE ON PREMISES AT ALL TIMES WITH A VALID CERTIFICATE POSTED ON SITE WHENEVER TIME AND TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS ARE BEING PREPARED, HANDLED AND/OR SERVED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE IN THE WASHROOM AND AT THE KITCHEN AREA HAND WASH SINK(S). INSTRUCTED TO PROVIDE.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE REACH IN DISPLAY COOLERS NEAR THE FRONT ENTRQNCE OF THE FACILITY. INSTRUCTED TO PROVIDE TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED IMPROPERLY ON THE FLOOR AT THE REAR OF THE FACILITY. INSTRUCTED TO STORE PROPERLY AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FOOD ITEMS STORED IMPROPERLY IN COLD HOLDING UNIT IN THE KITCHEN/FOOD PREP AREA. INSTRUCTED TO STORE PROPERLY IN FOOD GRADE STORAGE BAGS AND/OR CONTAINERS ONLY.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CRATES BEING USED AS SHELVING THROUGHOUT THE FACILITY. INSTRUCTED TO REMOVE AND PROVIDE SHELVING THAT IS 6 INCHES OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING FROM EACH COMPARTMENT. INSTRUCTED TO PROVIDE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED FACILITY WITHOUT A CHEMICAL TEST KIT FOR SANITIZER OR FOR WARE WASHING AREA. INFORMED TO PROVIDE TO ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF SANITIZING SOLUTION. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED EMPLOYEE WASHROOM DOOR IS NOT SELF CLOSING. INSTRUCTED TO INSTALL A SELF CLOSING DEVICE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER THROUGHOUT THE FACILITY. INSTRUCTED TO REMOVE CLUTTER AND ALL UNUSED ARTICLES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE EXHAUST VENTILATION IN THE EMPLOYEE WASHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING FOR EMPLOYEE(S). INSTRUCTED TO PROVIDE TRAINING FOR ALL FOOD HANDLERS AND MAINTAIN VERIFICATION/CERTIFICATE(S).
  3. License Re-Inspection

    1 infraction

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13: NO FOOD HANDLER TRAINING FOR EMPLOYEES. INSTD TO PROVIDE TRAINING FOR ALL FOOD HANDLERS AND MAINTAIN VERIFICATION
  4. License Re-Inspection

    5 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • 2-101.11: PERSON IN CHARGE WITHOUT CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE OR PROOF OF ENROLLMENT. INSTD TO OBTAIN AND MAINTAIN VERIFICATION
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-101.11: NO CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE OR PROOF OF ENROLLMENT ON SITE. PREMISES PLANS ON SLICING AND REPACKAGING VARIETY OF MELONS, FRUITS AND VEGETABLES INSTD TO PROVIDE. PRIORITY FOUNDATION 7-38-012
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O) NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE A VERIFIABLE EMPLOYEE ACKNOWLEDGED HEALTH POLICY AND MAINTAIN AVAILABLE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-010
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • PREMISES REMOVED HANDWASH SINK IN PREP AREA. INSTD TO RE INSTALL HANDWASH SINK UNDER CITY PRESSURE WITH (100F-120F). PRIORITY FOUNDATION 7-38-030(C).
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13: NO FOOD HANDLER TRAINING FOR EMPLOYEES. INSTD TO PROVIDE TRAINING FOR ALL FOOD HANDLERS AND MAINTAIN VERIFICATION
  5. License

    9 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PERSON IN CHARGE WITHOUT CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE OR PROOF OF ENROLLMENT. INSTD TO OBTAIN AND MAINTAIN VERIFICATION
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE OR PROOF OF ENROLLMENT ON SITE. PREMISES PLANS ON SLICING AND REPACKAGING VARIETY OF MELONS, FRUITS AND VEGETABLES INSTD TO PROVIDE. PRIORITY FOUNDATION 7-38-012
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE A VERIFIABLE EMPLOYEE ACKNOWLEDGED HEALTH POLICY AND MAINTAIN AVAILABLE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-010
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • NO REFRIGERATION ON SITE. INSTD TO HAVE ON SITE AND ABLE TO VERIFY 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION 7-38-005
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NO BARRIER INBETWEEN CUSTOMERS AND FOOD PREP/WAREWASHING AREA. INSTD TO PROVIDE PROPER BARRIER TO PREVENT POSSIBLE CONTAMINATION. PRIORITY FOUNDATION 7-38-005
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO 3-COMPARTMENT SINK ON SITE. INSTD TO PROVIDE 3-COMPARTMENT SINK WITH HOT/COLD RUNNING WATER UNDER CITY PRESSURE AND ATTACHED GREASE INTERCEPTOR. PRIORITY FOUNDATION 7-38-025
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • NO HOT RUNNING WATER ON PREMISES, 82.1F. INSTD TO PROVIDE 100F-120F AT ALL TIMES. PRIORITY 7-38-030(C)
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • RAW CONCRETE FLOOR THROUGH OUT. INSTD TO SEAL/FINISH FLOOR SO AS TO BE NON ABSORBANT, EVEN, EASILY CLEANABLE SURFACE. MISSING WALL COVING THROIGH OUT. INSTD TO PROVIDE AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER TRAINING FOR EMPLOYEES. INSTD TO PROVIDE TRAINING FOR ALL FOOD HANDLERS AND MAINTAIN VERIFICATION

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