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FONS EMPANADAS

2566 N CLARK ST, CHICAGO, IL 60614 · Restaurant

Inspection summary

FONS EMPANADAS has been inspected 8 times by Chicago Department of Public Health since March 15, 2021. The most recent inspection, on June 10, 2026, found no infractions.

2 of 8 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 Food temperature control.

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 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 across 2 separate inspections, most recently on September 3, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 2 times across 2 separate inspections, most recently on October 15, 2021. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 September 10, 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 once on September 3, 2024. For example: PERSONAL CLEANLINESS

  • 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 September 5, 2023. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

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.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED NUMEROUS OF TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURE INSIDE OF PREP COOLER RANGING FROM 45-50F. FOODS SUCH AS 8 TUBS OF CREAM CHEESE, SALMON, SAUSAGE PATTIES, 7 PACKAGES OF SLICED SHARP CHEESE, 2 CASES OF LIQUID EGGS AND DELI MEAT ALL RANGING FROM AN INTERNAL TEMPERATURE BETWEEN 45-50F. TCS FOODS MUST BE HELD AT 41F OR BELOW INSIDE OF A COLD HOLDING UNIT. FOOD VOLUNTARILY DISCARDED. FOOD WEIGHING APPROXIMATELY 50 LBS AT A COST OF $400.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR CERTIFIED FOOD MANAGER. MUST PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.
  3. Canvass

    0 infractions

  4. Canvass

    7 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEE SERVING FOOD WITHOUT WEARING HAIR RESTRAINT. MUST WEAR HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED ICE SCOOPS STORED ON TOP OF FRONT COUNTER AREA. MUST PROPERLY STORE ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVRED SLOW LEAK PIPE UNDERNEATH HAND WASHING SINK IN THE UNISEX EMPLOYEE WASHROOM. MUST REPAIR AND MINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX EMPLOYEE WASHROOM. MUST PROVIDE COVERED AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER AND UNNECESSARY ITEMS INSIDE FURNANCE ROOM. MUST REMOVE UNNECESSARY ITEMS CLEAN AND ORGANIZE AREA.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CERTIFIED FOOD SERVICE MANAGER WITHOUT ALLERGEN TRAINIG CERTIFICATE. MUST PROVIDE PROOF OF ALLERGEN TRAINING CERTIFICATE FOR ALL CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER.
  5. Canvass

    7 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • POWDERED DRINKS BEFORE MIXING NOT IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS IN THE REAR PREP, UNDER THE THREE-COMPARTMENT SINK, AND IN THE REAR WATER HEATER CLOSET MUST BE ELEVATED FROM THE FLOORS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • THE CLOTH ROLLER BELT ON THE DOUGH ROLLING MACHINE IS IN POOR REPAIR WITH TORN/SHREDDED CLOTH. MUST REPLACE AND MAINTAIN IN GOOD REPAIR.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • PEELING PLASTIC PROTECTANT ON THE BOTTOM SHELF OF THE REAR PREP TABLE. MUST REMOVE TO BE A SMOOTH, CLEAN SURFACE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST PROVIDE CAPS FOR THE OPEN DRAIN LINES NEXT TO THE REAR SMALL PREP TABLE AND ON THE GREASE TRAP.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOOR DRAINS UNDER THE FRONT HAND WASHING SINK AND REAR THREE-COMPARTMENT SINK WERE NOTED AS DIRTY. MUST CLEAN AND MAINTAINED ----MOLDY WALL CAULKING AT THE THREE-COMPARTMENT SINK MUST BE REPLACED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ALL FOOD HANDLERS MUST OF PROOF OF TRAINING OR CERTIFICATES.
  6. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • REMOVE CARDBOARDS USED AS DIVIDERS INSIDE THE WHITE CHEST FREEZER. SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT MATERIAL.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • LIDS IS NEEDED AT THE RECEPTACLE INSIDE THE STAFF WASHROOM
  7. Canvass

    2 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED SPLASH GUARD NEEDED AT REAR HANDWASHING SINK. INSTALL SMOOTH AND EASILY CLEANABLE SPLASH GUARD AT REAR HAND SINK. REPAIR SPLASH GUARD AT FRONT SERVICE HANDSINK.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST SHOW PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
  8. License

    2 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED SPLASH GUARD NEEDED IN FRONT PREP/SERVICE AREA ON LEFT OF HANDSINK TO PROTECT AJACENT PREP TABLE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING FOR CERTIFIED FOOD MANAGERS. ALL CERTIFIED FOOD MANAGERS ARE IN NEED OF ALLERGEN TRAINING.

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