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EL CAMPESTRE #2

6920 S PULASKI RD, CHICAGO, IL 60629 · Restaurant

Inspection summary

EL CAMPESTRE #2 has been inspected 17 times by Chicago Department of Public Health since October 27, 2010. The most recent inspection, on February 11, 2026, recorded 3 infractions.

1 of 17 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 4 times across 3 separate inspections, most recently on April 20, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 February 11, 2026. 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 February 2, 2026. 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 April 6, 2017. For example: POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 16 times across 9 separate inspections, most recently on March 21, 2024. For example: UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

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.

17 inspections

  1. Canvass Re-Inspection

    3 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED COLD HOLD UNITS WITH FOOD PREP ITEMS IN CUSTOMER DINING AREA NOT SERCURED. INSTRUCTED PERSON IN CHARGE THAT COLD HOLD UNITS MUST BE SECURED FROM POSSIBLE CONTAMINATION AND MAINTAINED WHEN FACILITY IS OPEN AND OPERATING.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAK AT THREE COMPARTMENT SINK FAUCET STEM. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BUILD UP OF GREASE ON FILTERS IN HOOD SYSTEM. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
  2. Canvass

    4 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED COLD HOLD UNITS WITH FOOD PREP ITEMS IN CUSTOMER DINING AREA NOT SERCURED. INSTRUCTED PERSON IN CHARGE THAT COLD HOLD UNITS MUST BE SECURED FROM POSSIBLE CONTAMINATION AND MAINTAINED WHEN FACILITY IS OPEN AND OPERATING.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED BACK UP AT THREE COMPARTMENT SINK. WASTE WATER BACK UP IS OBSERVED WHEN ONE COMPARTMENT IS DRAINED. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN THREE COMPARTMENT SINK SO WASTEWATER IS PROPERLY DRAINED. PRIORITY FOUNDATION #7-38-025. CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAK AT THREE COMPARTMENT SINK FAUCET STEM. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BUILD UP OF GREASE ON FILTERS IN HOOD SYSTEM. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
  3. Canvass

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • MISSING ALLERGEN TRAINING FOR CITY OF CHICAGO CERTFIED MANAGER. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION
  4. Canvass

    5 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED FEMALE EMPLOYEE WASHING MULTI USE UTENSILS/EQUIPMENT WITH ONLY SOAP AND WATER, RINSING OFF AND PLACING ON SHELF TO DRY. 3-COMPARTMENT SINK NOT SET UP NOR ANY SANITIZER USED. INSTD ON PROPER SET UP OF SINK TO PROPERLY WASH, RINSE, AND SANITIZE OF ALL MULTI USE EQUIPMENT. MULTI USE EQUIPMENT WAS PROPERLY WASHED, RINSED, AND SANITIZED AFTER INSTRUCTED ON PROPER SET UP OF 3-COMPARTMENT SINK. CITATION ISSUED 7-38-025 PRIORITY
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • LARGE PLASTIC MULTI USE CONTAINERS ON FLOOR AND BEING USED TO PROP DOORS OPEN. INSTD TO USE MULTI USE CONTAINERS PROPERLY AND STORE ELEVATED AND INVERTED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • ALUMINUM FOIL LINING ON SURFACE SURRROUNDING CHICKEN CUTTING BOARD. INSTD TO REMOVE FOIL AND MAINTAIN SURFACE, SMOOTH, EVEN AND EASILY CLEANABLE
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 3-COMPARTMENT SINK FLOOR DRAIN WITH EXCESSIVE DEBRIS ACCUMULATION. INSTD TO CLEAN AND MAINTAIN SAME
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • UNABLE TO LOCATE BACKFLOW PRENTION DEVICE ON ICE MACHINE. INSTD TO INSTALL BACKFLOW PREVENTION DEVICE AND HAVE ACCESSIBLE FOR SERVICE AND MAINTENANCE.
  5. Canvass

    1 infraction

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • ONIONS STORED ON FLOOR. INSTD TO ELEVATE 6 INCHES AND MAINTAIN
  6. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN PREP AREA. INSTRUCTED MANAGER TO PROIVDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING FAUCET ON 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR.
  7. Canvass

    1 infraction

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • ICE SCOOP MUST BE STORED IN A CLEAN SANITIZED CONTAINER AT ALL TIMES. CORRECT AND MAINTAIN.
  8. Canvass

    3 infractions

    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • OBSERVED EMPLOYEES EATING IN PREP AREA. INSTD TO EAT IN DESIGNATED AREA.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MISSING HANDWASH SIGNAGE AT HANDWASH SINK IN PREP AREA AND IN MENS TOILET ROOM. INSTD TO PROVIDE SIGNAGE AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MISSING STOPPERS FOR 3-COMPARTMENT SINK. INSTD TO PROVIDE AND MAINTAIN SAME.
  9. Canvass

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO IMPLEMENT A POLICY WHERE THE FOOD AND CONDITIONAL EMPLOYEES ACKNOWLEDGES THEIR RESPONSIBILITIES IN REPORTING ANY ILLNESSES THAT THEY MAY INCUR THAT IS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE. INSTRUCTED TO IMPLEMENT A PROCEDURE AND PROVIDE ALL NECESSARY SUPPLIES FOR HANDLING THESE EVENTS. PRIORITY FOUNDATION VIOLATION 7-38-005NO CITATION ISSUED
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • FOUND NO COVERED RECEPTACLE IN THE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE A COVERED RECEPTACLE FOR DISPOSAL OF SANITARY NAPKINS. MAINTAIN SAME.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST TAKE THE ALLERGEN TRAINING COURSE AND PROVIDE PROOF THAT THE REQUIREMENT WAS MET.
  10. Canvass

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED 30LBS OF COOKED RICE IN COOLER AT THE FOLLOWING TEMPERATURE 86.4*f, 81.8*F, 77.9*F ALL RICE IS PREPARED FROM OTHER LOCATION 4226 S ARCHER. NO PROOF OF TIME PREPARED, DELIVERY TIME/TEMPERATURE,INSTRUCTED MANAGER TO REMOVE RICE AND DENATURE WITH BLEACH. 30LBS RICE VALUE $165.00. CRITICAL VIOLATION 7-38-005A.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE WALL BEHIND THE 3 COMPARTMENT SINK MISSING CALUK, INSTRUCTED TO RECAULK. ALSO REPLACE WATER DAMAGED CEILING TILES IN BOTH REST ROOMS.
  11. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS IN NEED OF REPLACING WHEN WORN. MUST CORRECT AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • VENTILATION HOOD IN NEED OF CLEANING TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN.
  12. Canvass

    0 infractions

  13. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT HAS GREASE BUILDUP. INSTRUCTED TO CLEAN AND MAINTAIN THEM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR IN THE UTILITY/MOP SINK ROOM ALONG THE WALLS AND IN THE CORNERS AND UNDER THE STORAGE SHELVES HAS SOME DUST BUILDUP ON THEM.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE WATER STAINED CEILING TILES IN THE MENS TOILET ROOM.
  14. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • SINGLE SERVICE UTENSILS IMPROPERLY STORED. INSTD TO STORE PROPERLY (HANDLE UP).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARD WITH DARK GROOVES. REPAIR/REPLACE SAME
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • PIPE LEAKING UNDER 3-COMPARTMENT SINK. REPAIR SAME. STOPPERS MISSING FOR 3-COMPARTMENT SINK. PROVIDE SAME.
  15. Complaint

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. LARGE CAN OPENER IN NEED OF CLEANING TO REMOVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. GREASE TRAP IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  16. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN NEED OF REPLACING. REPLACE AND MAINTAIN AT ALL TIMES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. HOOD VENTILATION IN NEED OF CLEANING TO REMOVE GREASE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  17. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN THE FILTERS ABOVE THE COOKING EQUIPMENT HAS GREASE BUILDUP.

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