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EL SIETE CATERING

4147 S KEDZIE AVE, CHICAGO, IL 60632 · Restaurant

Inspection summary

EL SIETE CATERING has been inspected 6 times by Chicago Department of Public Health since June 9, 2023. The most recent inspection, on December 2, 2025, recorded 4 infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 June 9, 2023. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 June 9, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 9, 2023. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 June 9, 2023. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 3 times on December 2, 2025. For example: IN-USE UTENSILS: PROPERLY STORED

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.

6 inspections

  1. Canvass

    4 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED IN-USE UTENSILS (SCOOPS) FOR DRY STORAGE CONTAINERS BEING STORED DIRECTLY INSIDE OF THE CONTAINER. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED PLATES NOT INVERTED. INSTRUCTED TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED EATING UTENSILS NOT INVERTED. INSTRUCTED TO INVERT UTENSILS WITH HANDLES EXPOSED AFTER SANITIZING AND AIR DRYING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE EXHAUST VENTILATION IN THE WASHROOM AND IN THE DISHWASH/STORAGE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
  2. Non-Inspection

    0 infractions

  3. Canvass

    0 infractions

  4. Non-Inspection

    0 infractions

  5. License Re-Inspection

    0 infractions

  6. License

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MISSING HANDWASHING SINK IN THE PREP AREA. INSTD TO PROVIDE HANDWASHING SINK WITH A MIN TEMPERATURE OF 100F. PRIORITY VIOLATION. 7-38-030(C)
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • NO REFRIGERATION ON PREMISES AT THE TIME OF INSPECTION. INSTD TO PROVIDE ALL AND PROPER REFRIGERATION AT 41F OR BELOW. MUST BE TURNED ON AND FUNCTIONING. PRIORITY VIOLATION. 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • METAL STEM THERMOMETER TO MEASURE TCS FOODS NOT PROVIDED AT THE TIME OF INSPECTION. INSTD TO PROVIDE AND MAINTAIN THERMOMETER ON PREMISES. PRIORITY FOUNDATION VIOLATION. 7-38-005
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROX. 10 RAT DROPPINGS IN THE REAR OF THE BASEMENT IN THE WATER TANK ROOM. INSTD TO CLEAN RAT DROPPINGS AND REMOVE EXCESSIVE CLUTTER AND UNUSED EQUIPMENT. PRIORITY FOUNDATION VIOLATION. 7-38-020(A)
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • THREE COMPARTMENT SINK NOT LARGE ENOUGH TO WASH RINSE AND SANITIZE COOKING EQUIPMENT. INSTD TO PROVIDE A LARGER SINK ABLE TO FULLY IMMERSE EQUIPMENT TO PROPERLY WASH, RINSE AND SANITIZE. PRIORITY FOUNDATION VIOLATION. 7-38-025
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MISSING UTILITY/SERVICE SINK. INSTD TO PROVIDE AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MISSING PREP SINK ON PREMISES. INSTD TO PROVIDE AND MAINTAIN.

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