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DSD DELI AND MARKET LLC

5205 N MILWAUKEE AVE, CHICAGO, IL 60630 · Grocery Store

Inspection summary

DSD DELI AND MARKET LLC has been inspected 7 times by Chicago Department of Public Health since November 10, 2022. The most recent inspection, on November 18, 2025, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Protecting food from contamination and Handwashing and staff hygiene.

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 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 February 4, 2025. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 once on February 4, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 March 15, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 15, 2023. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 November 10, 2022. For example: THERMOMETERS PROVIDED & ACCURATE

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. Canvass

    0 infractions

  2. Canvass Re-Inspection

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 OBSERVED 1ST FLOOR COOKING AREA WITH DOOR ON FAR END LEADING TO LARGE STORAGE ROOMS. ROOMS WERE PACKED FULL OF OLD EQUIPMENT. ALL CLUTTER MUST BE REMOVED FROM THE STORAGE ROOMS, AND ALL REMAINING ITEMS MUST BE ORGANIZED IN A WAY THAT IS 6 INCHES OFF THE FLOOR AND AWAY FROM THE WALLS FOR CLEANING AND PEST CONTROL ACCESS. MAINTAIN STORAGE AREAS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED NO PROOF OF ALLERGEN TRAINING FOR CERTIFIED FOOD MANAGER. MUST PROVIDE AND MAINTAIN.
  3. Canvass

    9 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO ONE ON SITE DEMONSTRATING FOOD SAFETY KNOWLEDGE 2-102.14
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSREVED NO CITY OF CHICAGO CERTIFED FOOD MANAGER ON SITE WHILE PREPARRING COOKING AND HOLDING OF FOOD INCLUDING PORK AND BEEF. OBSERVED NO ORIGINAL CERTIFICATE POSTED. PRIORITY FOUNDATION VIOLATION 7-38-012
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED COOKED FOOD WITHIN REFRIGERATION UNIT WITHOUT LABELS. ALL TIME/ TEMPERAURE CONTROLLED FOOD HELD OVER 24 HOURS MUST CONTAIN A LABEL IDENTIFYING FOOD WITH A USE BY/DISCARD DATE. PRIORITY FOUNDATION VIOLATION 7-38-005
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • OBSERVED PREVIOUSLY TAGGED SMOKER AND VACUUM PACKAGING MACHINE TO PRESERVE MEATS ON PREMISE. NO HACCP PLAN FOR SMOKING OR VACUUM PACKAGING MEATS ON THE PREMISES. MUST OBTAIN CHICAGO DEPARTMENT OF PUBLIC HEALTH APPROVAL FOR HACCP PROCESS. SMOKER AND VACUUM PACKAGING MACHINE ARE TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL HACCP PLAN AND VARIANCE ARE PROVIDED. PRIORITY FOUNDATION VIOLATION 7-38-005. COMBINED WITH VIOLATION #32.
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • OBSERVED NO HACCP PLAN AND VARIANCE FOR SMOKING MEAT AND VACUUM PACKAGING MACHINE ON PREMISES.---ALO OBSERVED ASSORTED FOOD ITEMS INSIDE COOLERS VACUUM PACKAGED WITH NO PROOF OF HACCP OR VARIANCE PER HEALTH CODE REQUIREMENT. INSTRUCTED MANAGEMENT DISCONTINUE THE VACUUM PACKAGING PROCESS UNTIL A VARIANCE AND HACCP ARE APPROVED BY THE HEALTH DEPARTMENT. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ON DISPLAY IN HOT HOLDING UNIT. HOT HOLDING UNIT WAS MISSING A GLASS PANEL AND WAS OPEN TO CONTAMINATION BY CUSTOMERS. REPLACE GLASS PANEL TO PROTECT FOOD IN HOT HOLDING UNIT. INSTRUCTED TO REMOVE FOOD FROM DISPLAY THAT IS NOT PROTECTED. PRIORITY VIOLATION 7-38-005
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED 1ST FLOOR COOKING AREA WITH DOOR ON FAR END LEADING TO LARGE STORAGE ROOMS. ROOMS WERE PACKED FULL OF OLD EQUIPMENT. ALL CLUTTER MUST BE REMOVED FROM THE STORAGE ROOMS AND ALL REMAINING ITEMS MUST BE ORGANIZED IN A WAY THAT IS 6 INCHES OFF THE FLOOR AND AWAY FROM THE WALLS FOR CLEANING AND PEST CONTROL ACCESS. MAINTIAN STORAGE AREAS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO CERTIFICATES FOR FOOD HANDLERS. ALL FOOD HANDLERS MUST SHOW PROOF OF FOOD HANDLER CERTIFICATE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO PROOF OF ALLERGEN TRAINING FOR CERTIFIED FOOD MANAGER. MUST PROVIDE AND MAINTAIN.
  4. Canvass

    3 infractions

    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • OBSERVED UNUSED SMOKER AND VACUUM PACKAGING MACHINE TO PRESERVE MEATS ON PREMISE. NO HACCP PLAN FOR SMOKING OR VACUUM PACKAGING MEATS ON THE PREMISES. MUST OBTAIN CHICAGO DEPARTMENT OF PUBLIC HEALTH APPROVAL FOR HACCP PROCESS. SMOKER AND VACUUM PACKAGING MACHINE ARE TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL HACCP PLAN AND VARIANCE ARE PROVIDED. PRIORITY FOUNDATION VIOLATION 7-38-005. COMBINED WITH VIOLAITON #32.
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • OBSERVED NO HACCP PLAN AND VARIANCE FOR FERMENTATION OF VEGETABLES, SMOKING MEAT AND VACUUM PACKAGING MACHINE ON PREMISES.---ALO OBSERVED ASSORTED FOOD ITEMS INSIDE THE WALK IN COOLER VACUUM PACKAGED WITH NO PROOF OF HACCP OR VARIANCE PER HEALTH CODE REQUIREMENT. INSTRUCTED MANAGEMENT DISCONTINUE THE VACUUM PACKAGING PROCESS UNTIL A VARIANCE AND HACCP ARE APPROVED BY THE HEALTH DEPARTMENT.THE FOOD ITEMS ASSORTED SMOKED PORK AND BEEF ITEMS THAT WERE VACUUM PACKAGED WAS ALSO TAGGED AND HELD FOR INSPECTION ABOUT 20,000 LBS AT $30,000. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ACCUMULATED FOOD DEBRIS ON FLOOR THROUGHOUT REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS AND MAINTAIN.
  5. Complaint

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT HAND WASHING SINK IN KITCHEN AREA NEAR GRIDDLE. INSTRUCTED MANAGER TO ENSURE HAND WASHING SIGNAGE IS PLACED AT ALL HAND WASHING SINKS IN PREP AND SERVICE AREA.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED POT TOO LARGE TO FIT INTO ANY 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE WRITTEN ALTERNATIVE PROCEEDURES FOR POT.
  6. Short Form Complaint

    3 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 BACKFLOW PREVENTER DEVICE NOT LOCATED BEHIND ICE MACHINE INFRONT PASTRY AREA INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 TOILET ROOM RECEPTACLE MUST BE COVERED (BASEMENT EMPLOYEE WASHROOM). INSTRUCTED TO PROVIDE COVER/LID
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF FLOOR DRAIN UNDERNEATH 3 COMPARTMENT SINKS TO PREVENT PEST HARBORAGE.
  7. License

    6 infractions

    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • OBSERVED UNUSED SMOKER AND VACUUM PACKAGING MACHINE TO PRESERVE MEATS ON PREMISE. NO HACCP PLAN FOR SMOKING OR VACUUM PACKAGING MEATS ON THE PREMISES. MUST OBTAIN CHICAGO DEPARTMENT OF PUBLIC HEALTH APPROVAL FOR HACCP PROCESS. SMOKER AND VACUUM PACKAGING MACHINE ARE TAGGED 'HELD FOR INSPECTION'. INSTRUCTED NOT TO USE UNTIL HACCP PLAN AND VARIANCE ARE PROVIDED. (SEE COMMENTS BELOW) PRIORITY FOUNDATION VIOLATION 7-38-005
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • OBSERVED NO HACCP PLAN AND VARIANCE FOR SMOKING MEAT AND VACUUM PACKAGING MACHINE ON PREMISES. INSTRUCTED TO PROVIDE HACCP AND VARIANCE APPROVAL FROM THE CITY OF CHICAGO DEPT. OF PUBLIC HEALTH. PRIORITY FOUNDATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS, INCLUDING WALK-IN COOLERS
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTER DEVICE NOT LOCATED BEHIND ICE MACHINE INFRONT PASTRY AREA INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • TOILET ROOM RECEPTACLE MUST BE COVERED (BASEMENT EMPLOYEE WASHROOM). INSTRUCTED TO PROVIDE COVER/LID
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF FLOOR DRAIN UNDERNEATH 3 COMPARTMENT SINKS TO PREVENT PEST HARBORAGE.

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