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DOS BROS FRESH MEXICAN GRILL

800 N MILWAUKEE AVE, CHICAGO, IL 60642 · Restaurant

Inspection summary

DOS BROS FRESH MEXICAN GRILL has been inspected 5 times by Chicago Department of Public Health since July 10, 2023. The most recent inspection, on April 20, 2026, recorded 4 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Food source, labelling and allergens and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 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 on March 11, 2024. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 2 times on March 11, 2024. For example: PROPER DATE MARKING AND DISPOSITION

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 11, 2024. For example: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED

  • 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 once on March 11, 2024. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 September 22, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

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. Canvass

    4 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED SCOOPS STORED IMPROPERLY DIRECTLY INSIDE OF DRY FOOD STORAGE CONTAINERS IN THE REAR PREP AREA. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED NO WASTE RECEPTACLE AT HANDWASHING SINKS AT THE FRONTLINE AND KITCHEN/PREP AREA WHERE DISPOSABLE PAPER TOWELS ARE PROVIDED. INSTRUCTED TO PROVIDE A WASTE RECEPTACLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXPOSED CEILING ABOVE THE FOOD PREP AREA. INSTRUCTED TO COVER AND SEAL.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE OVERHEAD EXHAUST VENTILATION IN THE WOMEN AND MEN WASHROOMS AND IN THE KITCHEN/PREP AND DISHWASHING AREAS. INSTRUCTED TO CLEAN.
  2. Canvass

    0 infractions

  3. Canvass

    9 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED CHICKEN AT 132F INSIDE OF THE HOT HOLDING UNIT. MANAGEMENT INSTRUCTED TO MAINTAIN ALL HOT TCS FOODS ABOVE 135F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED SALSA AT 44-47F, SOUR CREAM AT 47F, GUACAMOLE AT 46F, AND RANCH SAUCE AT 68F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #21 ABOVE FOR CITATION.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED EXPIRED TCS FOODS (BLACK AND PINTO BEANS, SALSAS) STORED IN THE WALK-IN COOLER BEYOND THE 7-DAY MAXIMUM USE-BY DATE. MANAGEMENT INSTRUCTED TO USE OR DISCARD ALL DATE-MARKED TCS FOODS BEFORE THEY EXPIRE. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 28. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
      • OBSERVED CHEMICALS (SANITIZER AND DETERGENT CONTAINERS) STORED ON THE WIRE STORAGE RACK ABOVE EXPOSED CILANTRO AND LETTUCE. MANAGEMENT INSTRUCTED TO SEPARATE ALL CHEMICALS FROM EXPOSED FOODS DURING PREPARATION. PRIORITY VIOLATION 7-38-015. CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED UNLABELED CONTAINERS OF DRY FOODS STORED IN THE FOOD PREP AREAS. MANAGEMENT INSTRUCTED TO LABEL ALL CONTAINERS OF DRY FOODS.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED DIRTY WIPING CLOTHS STORED ON THE WIRE STORAGE RACKS AND PREP TABLES. MANAGEMENT INSTRUCTED TO STORE ALL WET WIPING CLOTHS IN A CONTAINER OF SANITIZER WHEN NOT IN USE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE-USE FORKS, KNIVES, AND SPOONS STORED IMPROPERLY. MANAGEMENT INSTRUCTED TO STORE ALL SINGLE-USE UTENSILS SO THAT ONLY THE HANDLES ARE TOUCHED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE FLOOR OF THE REAR FOOD PREP AREA.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.
  4. License

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES OF EMPLOYEE HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK LOCATED IN REAR PREP AREA. INSTRUCTED TO PROVIDE.
    • 64. MISCELLANEOUS / PUBLIC HEALTH ORDERS
      • OBSERVED SOFT DRINK LISTED AS DEFAULT BEVERAGE ON KID'S MENU. INSTRUCTED TO REMOVE AND OFFER ONLY DEFAULT BEVERAGES ALLOWED UNDER STATE LAW.
  5. License

    0 infractions

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