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GOOD FOODS HEALTH CENTER LLC

1966 E 73RD ST, CHICAGO, IL 60649 · Restaurant

Inspection summary

GOOD FOODS HEALTH CENTER LLC has been inspected 9 times by Chicago Department of Public Health since July 17, 2017. The most recent inspection, on March 6, 2025, recorded 2 infractions.

None of the 9 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Food source, labelling and allergens.

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 5 times across 5 separate inspections, most recently on March 6, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 December 4, 2023. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 once on December 15, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 August 7, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 12 times across 7 separate inspections, most recently on March 6, 2025. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & 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.

9 inspections

  1. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN THE EXTERIOR SURFACES OF COOKING EQUIPMENT WHERE NEEDED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE FLOORS AND WALLS AROUND AND BEHIND EQUIPMENT WHERE NEEDED.
  2. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN THE EXTERIOR SURFACE OF THE GRILL IN KITCHEN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN THE FLOORS AROUND AND UNDER KITCHEN EQUIPMENT AND WALLS AROUND AND BEHIND COOKING EQUIPMENT.
  3. Canvass

    2 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN WORKING THERMOMETERS INSIDE REACH IN COOLERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ICE BUILD UP INSIDE THE REAR DEEP FREEZER IN THE PREP AREA. MUST DEFROST AND CLEAN.
  4. Canvass

    4 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DEFROST AND CLEAN THE INTERIOR OF THE REACH IN FREEZERS TO REMOVE ICE BUILD UP AND DEBRIS. ALSO CLEAN THE INTERIOR OF THE DISPLAY COOLER TO REMOVE SPILLS AND DEBRIS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE BASE OF THE FAUCET AT THE 3 COMP SINK HAS A LEAK. MUST REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN A SELF CLOSING DEVICE ON THE WASHROOM DOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNERS TO REMOVE DEBRIS.
  5. Canvass

    5 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO SELF-CLOSING DEVICE ON WASHROOM DOOR. INSTRUCTED MANAGER TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED REACH-IN COOLER OVERSTOCKED AND CLUTTER IN STORAGE AREAS. INSTRUCTED MANAGER TO ORGANIZE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS ON FLOORS ALONG WALLS IN REAR FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.
  6. Canvass

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOOD LABELS MISSING ON VEGAN CHICKEN SALAD AND SANDWICHES DISPLAYED FOR CUSTOMER SERVICE IN REACH-IN COOLER. INSTRUCTED MANAGER TO PROPERLY LABEL ALL FOOD ITEMS WITH COMMON NAME OF FOOD, INGREDIENTS, NET WEIGHT, BUSINESS NAME AND ADDRESS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO SELF-CLOSING DEVICE ON WASHROOM DOOR. INSTRUCTED MANAGER TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST BUILDUP ON VENTILATION DUCTS, PIPING, AND WIRING AND STAINED CEILING TILES IN PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  7. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13 OBSERVED MINOR DIRT DEBRIS ON THE FLOORS IN THE REAR OF THE FOOD PREP AREA. INSTRUCTED TO CLEAN.
  8. Canvass

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; INSTRUCTED TO PROVIDE. INSTRUCTED THE PIC THAT DOCUMENTATION OF EMPLOYEE RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION 7-38-021(A); NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO EMPLOYEE CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; INSTRUCTED TO PROVIDE. INSTRUCTED PIC TO PROVIDE A CLEAN UP PROCEDURE FOR VOMIT AND DIARRHEAL EVENTS. PRIORITY FOUNDATION VIOLATION 7-38-005; NO CITATION ISSUED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • THE VENT ABOVE THE STOVE IN THE KITCHEN NEEDS CLEANING; INSTRUCTED TO CLEAN VENT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND NO ALLERGEN CERTIFICATE ON PREMISES AS REQUIRED; INSTRUCTED TO OBTAIN THE REQUIRED ALLERGEN TRAINING. INSTRUCTED THE PIC THAT THE CITY OF CHICAGO CERTIFIED MANAGER IS REQUIRED TO OBTAIN THIS TRAINING.
  9. License

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • FOUND NO BACK FLOW PREVENTOR DEVICE ON THE WATER LINE OF THE UTILITY SINK; MUST INSTALL A BACK FLOW PREVENTOR DEVICE.

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