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FOODSMART

2901 W ARMITAGE AVE, CHICAGO, IL 60647 · Grocery Store

Inspection summary

FOODSMART has been inspected 12 times by Chicago Department of Public Health since June 1, 2011. The most recent inspection, on November 24, 2025, found no infractions.

5 of 12 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, Handwashing and staff hygiene and Pests.

The last 3 inspections in a row found no infractions. 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.

  • 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 3 separate inspections, most recently on January 12, 2022. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 January 12, 2022. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times across 3 separate inspections, most recently on January 12, 2022. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 December 4, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 June 1, 2011. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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.

12 inspections

  1. Canvass

    0 infractions

  2. License

    0 infractions

  3. License

    0 infractions

  4. Canvass

    1 infraction

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHILE TCS FOOD (CUT MELONS) ARE PREPARED ON PREMISES. INSTRUCTED MUST HAVE A CERTIFIED CITY OF CHICAGO CERTIFIED FOOD MANAGER ON PREMISES WHILE TCS FOODS ARE PREPARED ON PREMISES. PRIORITY FOUNDATION 7-38-012.
  5. Canvass

    0 infractions

  6. Complaint Re-Inspection

    0 infractions

  7. Complaint Re-Inspection

    5 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO VOMIT AND DIARRHEA CLEAN UP PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEAN UP PROCEDURE WITH ALL NECESSARY ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-005.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-602.11(B-E) OBSERVED SLIGHT PINK BUILD UP INSIDE ICE MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.15 OBSERVED 1/4 INCH GAP AT BOTH FRONT AND REAR EXIT DOOR SWEEPS. MUST RODENT PROOF SAID DOORS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED SODA/FOOD SPILLS IN CABINET UNDER SODA MACHINE. MUST CLEAN AND MAINTAIN INTERIOR OF CABINET UNDER SODA MACHINE.
    • 59. PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED
      • 8-404.13(B)(3) PREVIOUS PRIORITY FOUNDATION VIOLATION FROM REPORT #2546154 ON 1/5/22 NOT CORRECTED: 10 - OBSERVED THE HOT WATER TEMPERATURE AT THE HAND WASHING SINKS IN THE WOMEN'S WASHROOM AND MEN'S WASHROOM TO BE OVER 120F. THE WATER TEMPERATURE AT THE HAND WASHING SINKS CANNOT BE ADJUSTED BY THE USER. MANAGEMENT INSTRUCTED TO REPAIR AND PROVIDE HOT WATER BETWEEN 100-120F AT THE HAND WASHING SINKS. PRIORITY VIOLATION 7-42-090. CITATION ISSUED.
  8. Short Form Complaint

    6 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO VOMIT AND DIARRHEA CLEAN UP PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEAN UP PROCEDURE WITH ALL NECESSARY ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-202.12(E) OBSERVED THE HOT WATER TEMPERATURE AT THE HAND WASHING SINK IN THE WOMEN'S WASHROOM TO BE OVER 120F. THE WATER TEMPERATURE AT THE HAND WASHING SINK CANNOT BE ADJUSTED BY THE USER. MANAGEMENT INSTRUCTED TO REPAIR AND PROVIDE HOT WATER BETWEEN 100-120F AT THE HAND WASHING SINK. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • 4-602.11(B-E) OBSERVED SLIGHT PINK BUILD UP INSIDE ICE MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.15 OBSERVED 1/4 INCH GAP AT BOTH FRONT AND REAR EXIT DOOR SWEEPS. MUST RODENT PROOF SAID DOORS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED SODA/FOOD SPILLS IN CABINET UNDER SODA MACHINE. MUST CLEAN AND MAINTAIN INTERIOR OF CABINET UNDER SODA MACHINE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 REPAIR THE DRAIN LINE WATER LEAKS BENEATH THE EXPOSED HAND WASHING SINK AND THE 3 COMPARTMENT SINK IN THE PRODUCE PREP AREA. REPAIR THE LEAKS AT THE MIXING VALVE UNDERNEATH BOTH HAND WASHING SINKS IN BOTH OF THE WASHROOMS.
  9. Complaint

    4 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEAN UP PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEAN UP PROCEDURE WITH ALL NECESSARY ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-005.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED SLIGHT PINK BUILD UP INSIDE ICE MACHINE. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR OF ICE MACHINE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 1/4 INCH GAP AT BOTH FRONT AND REAR EXIT DOOR SWEEPS. MUST RODENT PROOF SAID DOORS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED SODA/FOOD SPILLS IN CABINET UNDER SODA MACHINE. MUST CLEAN AND MAINTAIN INTERIOR OF CABINET UNDER SODA MACHINE.
  10. Canvass Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND BAKED ITEMS IN SHOPPING BAGS. INSTRUCTED FACILITY TO STORE FOOD ITEMS IN FOOD GRADE MATERIALS ONLY AND TO MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND DIRT AND DEBRIS ON FLOORS UNDER SHELVING. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND A SMALL LEAK AT THE EXPOSED HANDSINK DRAIN PIPE. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.
  11. Canvass

    4 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOUND BUILDUP OF A BLACK MOLD-LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE. TAGGED MACHINE HELD FOR INSPECTION BY CDPH. INSTRUCTED FACILITY NOT TO USE MACHINE UNTIL TAG IS REMOVED BY CDPH. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN. SERIOUS CITATION ISSUED 7-38-005(A).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND BAKED ITEMS IN SHOPPING BAGS. INSTRUCTED FACILITY TO STORE FOOD ITEMS IN FOOD GRADE MATERIALS ONLY AND TO MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND DIRT AND DEBRIS ON FLOORS UNDER SHELVING. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND A SMALL LEAK AT THE EXPOSED HANDSINK DRAIN PIPE. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN.
  12. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN DUSTY FAN COVERS INSIDE THE WALK-IN-COOLER,REMOVE HEAVY ICE BUILD-UP INSIDE FREEZER AT REAR STORAGE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS BENEATH GROCERY SHELVINGS THROGHOUT STORE ARE DIRTY,CLEAN FLOORS IN DETAIL.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE A WORKING THERMOMETER INSIDE THE WALK-IN-COOLER.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE CLUTTERED CONDITIONS FROM PREMISES DUE TO POTENTIAL PEST HARBORAGE,PROPERLY STORE ITEMS 6" OFF FLOOR FOR EASIER CLEANING.

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