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FOOD MARKET SANTA FE

5001 W ADDISON ST, CHICAGO, IL 60641 · Grocery Store

Inspection summary

FOOD MARKET SANTA FE has been inspected 9 times by Chicago Department of Public Health since June 5, 2013. The most recent inspection, on May 11, 2026, found no infractions.

1 of 9 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: Cleaning and sanitizing, Pests 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.

  • 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 December 15, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 December 15, 2021. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 16, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 October 10, 2014. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 17 times across 7 separate inspections, most recently on March 16, 2020. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES.INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE.PRIORITY FOUNDATION 7-38-010.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • INSTRUCTED TO REMOVE GLUE BOARDS WITH DEAD INSECTS IN BASEMENT STORAGE AREAS AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN THE INTERIOR OF THE MICROWAVE AND COOLERS THROUGHOUT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS ALONG WALLS AND IN ALL CORNERS OF THE PREP/3 COMPARTMENT SINK AREA IN NEED FOR A DETAIL CLEANING INCLUDING INSIDE THE WALK-IN-COOLER TO REMOVE FOOD DEBRIS SPILLAGE AND SECTION OF CEILING WITH PEELING PAINT DEBRIS AT REAR NEAR THE 3-COMPARTMENT SINK MUST BE REPAIRED TO SMOOTH,EASILY CLEANABLE SURFACE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND ORGANIZE BASEMENT STORAGE AREAS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE MOPS,BROOMS CLEANING EQUIPMENTS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS FOR THE LIGHT FIXTURE AT PREP/3-COMPARTMENT SINK AREA AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
  3. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION, 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND PROVIDE CLEANING SUPPLIES KIT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REMOVE ALL CARDBOARD BEING USED AS A SHELVE LINER INSIDE THE WALK IN COOLER AND OTHER DISPLAY COOLER. REPLACE WITH NON ABSORBENT MATERIALS AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST DEFROST ALL CHEST FREEZERS WITH HEAVY ICE ACCUMULATED AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEANI,SANITIZE AND ORGANIZE THE PREP TABLES, 3 COMPARTMENT SINK, AND SHELVINGS IN THE PREP AREA/KITCHEN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACKFLOW PREVENTION DEVICE ON THE MOP SINK. INSTRUCTED TO INSTALL TO BE ABLE TO SERVICED AND MAINTAINED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • WASTE RECEPTACLE INSIDE THE UNISEX WASHROOM MUST HAVE A LID/COVER AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOOR THROUGHOUT THE FACILITY ALONG THE WALL BASE,ALL CORNER, UNDER AND BEHIND THE COOLERS, 3 COMPARTMENT SINK,STOVE,UNDERNEATH THE PREP TABLES WITH DUST ACCUMULATED AND DEBRIS. MUST CLEAN AND MAINTAIN. WALLS BY THE GARBAGE CAN OUTSIDE THE WASHROOM WITH STAINED. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
  4. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DEFROST THE THREE CHEST FREEZER WITH HEAVY ICE ACCUMULATED. REPLACE GROCERY BAG BEING USE TO STORE FROZEN FOODS WITH FOOD GRADE STORAGE BAG.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR ALONG THE WALL BASE ALL CORNER THRU-OUT BASEMENT AND PREP AREA AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ELEVATE ALL FOOD SUPPLY 6" OFF THE FLOOR,INSIDE THE WALK IN COOLER AND MAINTAIN.
  5. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Found deep groves on cutting board in meat cutting area. Must resurface or replace. Must maintain same.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Found light not properly functioning in dairy/drink walk in cooler in rear. Must repair with shatter proof bulb or light shield. Must maintain same.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • Found several items stored throughout facility on crates. Instructed to replace with a surface that allows easy cleaning under items. Advised all items must be at least 6 inches above the floor.
  6. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • DIRTY SHELVING THROUGHOUT THE FOOD PREP AREA AND WITH EXCESSIVE CLUTTER. MUST CLEAN AND MAINTAIN. MUST NOT USE TINFOIL AS LINER FOR SHELVING OR COOKING EQUIPMENT IN THE PREP AREA.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR AND EXTERIOR OF UNUSED TWO DOOR COOLER DIRTY. MUST CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MISSING FLOOR TILING UNDER THE REAR BOX FREEZER AND EXCESSIVE DEBRIS. MUST REPLACE FLOOR/TILING, CLEAN ALL FLOORS THROUGHOUT FOOD PREP AREA UNDER AND AROUND THREE COMPARTMENT SINK, SHELVING AND STOVE.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST PROVIDE A LIGHT SHIELD OR SHATTER PROOF BULB ABOVE THE REAR GAS STOVE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THREE COMPARTMENT SINK AND ATTACHED DRAINBOARD DIRTY. WASHROOM WASH BOWL AND EXPOSED HAND SINK DIRTY MUST CLEAN AND MAINTAIN.
  7. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO PROVIDE PROPER SHELVINGS AND RACKS FOR PROPER STORAGE OF FOOD AND NON FOOD ITEMS IN REAR PREP/STORAGE AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO REPAIR/LEVEL BROKEN FLOOR TILES UNDERNEATH CHEST FREEZER IN REAR PREP AREA (BY 3 COMPARTMENT SINK).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • ADDITIONAL CLEANING AND REORGANIZING OF BASEMENT STORAGE AREA. MUST DISCARD UNNECESSARY ARTICLES AND CLUTTER. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  8. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED MILK CRATES ARE BEING USED AS STORAGE SHELVES IN REAR STORAGE/PREP AREA. INSTRUCTED TO PROVIDE PROPER RAISED SHELVES 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK IN REAR PREP AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ITEMS STORED IN BASEMENT AND MUST REORGANIZE TO PREVENT PEST HARBORAGE.
  9. License

    3 infractions

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • LIGHT BULBS ON VENT OVER STOVE , IN REAR OF STORE, NEED TO BE SHIELDED, REMOVED OR REPLACED WITH SHATTER RESISTANT BULBS. LIGHTS IN PRODUCE DISPLAY COOLER ARE NOT SHIELDED, ALSO LIGHTSHIELDS IN MEAT/DELI DISPLAY CASE ARE MISSING END CAPS. MUST SHIELD LIGHTS ABOVE PRODUCE DISPLAY STANDS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • BASEMENT MOP SINK HAS A LEAK. MUST REPAIR LEAK.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • DEBRIS ACCUMULATED OUTSIDE OF BACKDOOR AND OUTER BASEMENT STEPS. MUST DETAIL CLEAN AND MAINTAIN.

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