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EL MIRADOR RESTAURANT

5340 W DIVERSEY AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

EL MIRADOR RESTAURANT has been inspected 11 times by Chicago Department of Public Health since May 24, 2016. The most recent inspection, on January 26, 2026, recorded 4 infractions.

None of the 11 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens 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 6 times across 5 separate inspections, most recently on January 26, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 5 times across 5 separate inspections, most recently on January 26, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 5 times across 4 separate inspections, most recently on February 7, 2025. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 February 7, 2024. 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 once on January 26, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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.

11 inspections

  1. Canvass

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOOD STORED IN CONTAINERS IN ALL THE COOLERS, WALK IN COOLER AND DRY STORAGE WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM'S NAME WHEN FOOD HAS BEEN REMOVE FROM ITS ORIGINAL PACKAGING.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE INTERIOR OF THE REACH IN COOLERS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
  2. Canvass

    4 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN PREP COLD HOLDING UNIT, SUCH AS 20LBS OF COOKED BEANS MIXED WITH CHEESE AT 45.7F-55.2F. MANAGER DISCARDED AND DENATURED A TOTAL 26LBS AT $150. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • FOUND READY TO EAT TCS FOODS IN REFRIGERATOR NOT DATE MARKED. INSTRUCTED THE PERSON IN CHARGE THAT ALL READY TO EAT TCS FOODS HELD FOR 24 HOURS MUST BE PROPERLY DATE MARKED WITH THE DATE THE FOOD WILL BE SOLD, DISCARDED OR CONSUMED. PRIORITY FOUNDATION 7-38-005.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED, UNNECSSARY EQUIPMENT AND ARTICLES TO PREVENT PEST HARBORAGE.
  3. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HANDWASHING SIGNAGE AT THE RESTROOM HANDWASHING SINKS. MUST PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN PREP COLD HOLDING UNIT, SUCH AS 20LBS OF PORK AT 72.2F, 3LBS OF BEANS MIXED WITH CHEESE AT 72.8F AND 3LBS OF CHEESE AT 55.4F. MANAGER DISCARDED AND DENATURED A TOTAL 26LBS AT $150. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK FOOD CONTAINERS WITHOUT A LABEL. INSTRUCTED TO PROVIDE COMMON NAME ON FOOD CONTAINER TO PROPERLY IDENTIFY ITEMS.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
  4. Canvass

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK FOOD CONTAINERS WITHOUT A LABEL. INSTRUCTED TO PROVIDE COMMON NAME ON FOOD CONTAINER TO PROPERLY IDENTIFY ITEMS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED HEAVY GREASE BUILD UP INSIDE OF COOKING FRYER. MUST CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED EXPIRED ALLERGEN TRAINING CERTIFICATE ON SITE. MUST PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.
  5. Canvass

    9 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO HANDWASHING SIGNAGE AT THE RESTROOM HANDWASHING SINKS. MUST PROVIDE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • FOUND HOT TCS FOOD AT IMPROPER HOT HOLDING TEMPERATURE; FOUND COOKED PORK IN A LARGE METAL BOWL ON THE FLAT TOP GRILL AT 108F. INSTRUCTED MANAGEMENT THAT ALL HOT HOLDING FOODS MUST BE AT 135F OR ABOVE AT ALL TIMES. FOOD DISCARDED. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND INDIVIDUALLY PACKAGED ICE CREAM TREATS IN A GRAB AND GO FREEZER NEAR THE HOST STAND WITHOUT LABELS. INSTRUCTED MANAGEMENT TO PROVIDE LABELS WITH THE COMMON NAME OF FOOD AND LIST OF INGREDIANTS (*IF MADE FROM MORE THAN 2 INGREDIANTS).
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND HEAVY ICE BUILD UP INSIDE A CHEST FREEZER IN THE REAR PREP AREA. MUST DEFROST AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE (WASTE CAN WITH LID) INSIDE THE FRONT UNISEX RESTROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE FOR FEMININE HYGIENE PRODUCTS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • FOUND HEAVY DUST BUILD UP ON BOTH RESTROOM CEILING VENT COVERS. MUST CLEAN AND MAINTAIN.
    • 64. MISCELLANEOUS / PUBLIC HEALTH ORDERS
      • MANAGEMENT INSTRUCTED TO POST SIGNAGE AT ALL PUBLIC ENTRANCES AND INSIDE OF THE ESTABLISHMENT REGARDING MASKS AND VACCINATION REQUIREMENTS.
    • 64. MISCELLANEOUS / PUBLIC HEALTH ORDERS
      • OBSERVED NO WRITTEN RECORDS FOR EMPLOYEE VACCINATION OR WEEKLY TESTING AS REQUIRED PER OSHA STANDARDS. MANAGEMENT INSTRUCTED TO PROVIDE AND MAINTAIN A WRITTEN RECORD ON SITE.
    • 64. MISCELLANEOUS / PUBLIC HEALTH ORDERS
      • OBSERVED NO WRITTEN RECORD DESCRIBING THE PROTOCOL FOR CHECKING PROOF OF VACCINATION IN PUBLIC PLACES. MANAGEMENT INSTRUCTED TO PROVIDE AND MAINTAIN.
  6. Canvass Re-Inspection

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • CLEAN THE VENTILATION HOOD AND FILTERS.
  7. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP PROCEDURE ON THE PREMISES TO RESPOND TO VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS IN THE 2 DOOR PREP COOLERS. OBSERVED BEEF AT 48.9F, COOKED PLAINTAINS AT 83.5F, FRESH SQUEEZED JUICES AT 53.4F, SOUR CREAM AT 51.3F, CHEESE AT 52.9F, SALSA AT 48.6F, AND TAMALES AT 47.5F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 100# OF FOOD WORTH $600. PRIORITY 7-38-005. CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED TWO 2-DOOR PREP COOLERS WITH AIR TEMPERATURES OF 60F AND 44F. THE COOLERS WERE USED TO STORE TCS FOODS SUCH AS MEAT AND CHEESE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN BOTH COOLERS BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • CLEAN INSIDE OF THE DOOR OF THE DEEP FRYER.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • CLEAN THE VENTILATION HOOD AND FILTERS.
  8. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: MUST ELIMINATE GROCERY BAGS USED FOR FOOD STORAGE AND PROVIDE FOOD GRADE BAGS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST REPAIR OR REPLACE DAMAGED CEILING ON UPPER LEVEL .MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN DINING AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Inspector Comments: MUST PROVIDE SHATTER PROOF BULBS OR LIGHT SHIELDS ON LIGHTS IN DISH WASHING AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Inspector Comments: MUST PROVIDE A BACK FLOW DEVICE ON MOP SINK
  9. Canvass

    6 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED TOXIC ITEMS BEING IMPROPERLY USED.OBSERVED A WHITE POWDER(BORIC ACID )ON FLOOR ALONG WALL BASES,BEHIND ALL COOKING EQUIPMENT,COOLERS AND FREEZERS,ON FOOD & POT AND PANS SHELVING UNITS ,REAR STORAGE CLOSET IN PREP AND DISH WASHING AREAS.MUST REMOVE TOXIC WHITE POWDER,CLEAN AND SANITIZE AREAS & EQUIPMENT AND SHELVES.(SERIOUS 7-38-020)
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • MUST INVERT MULTIUSE UTENSILS(POTS AND PANS) ON SHELVING UNITS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST ELIMINATE GROCERY BAGS USED FOR FOOD STORAGE AND PROVIDE FOOD GRADE BAGS.MUST DEFROST ICE BUILD UP IN FREEZERS
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN DUST BUILD UP FROM VENTS IN DINING AREA.MUST REPAIR OR REPLACE DAMAGED CEILING ON UPPER LEVEL .MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN DINING AREA
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE SHATTER PROOF BULBS OR LIGHT SHIELDS ON LIGHTS IN DISH WASHING AREA
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A BACK FLOW DEVICE ON MOP SINK.
  10. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE REAR BOX FREEZER EXCESSIVE ICE, INSTRUCTED TO DEFROST AND CLEAN.
  11. License

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE WALLS OPEN IN THE TWO RESTROOMS, REAR DINING BEHIND THE 3 COMPARTMENT SINK, AND AROUND THE REAR KITCHEN VENT (DUE TO FINAL INSPECTION FROM WATER/VENTILATION). NEED TO REPAIR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED MISSING DRAIN BOARD, INSTRUCTED TO PROVIDE.

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