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HALSTED BP TO GO

3047 S HALSTED ST, CHICAGO, IL 60608 · Grocery Store

Inspection summary

HALSTED BP TO GO has been inspected 8 times by Chicago Department of Public Health since December 8, 2011. The most recent inspection, on October 7, 2025, recorded 6 infractions.

2 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on October 7, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 16 times across 6 separate inspections, most recently on October 7, 2025. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • 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 11 times across 6 separate inspections, most recently on October 7, 2025. For example: GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on December 8, 2011. For example: * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on November 3, 2016. For example: ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

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

    6 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • THE TOP SURFACE OF THE WASHBOWL IN THE FIRST TOILET ROOM NEEDS TO BE RECAULKED. INSTRUCTED TO RECAULK AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • THE LOWER SURFACE OF THE FREEZER WHERE THE BAGS OF ICE ARE STORED HAS A THICK BUILD UP OF ICE. ALSO, THE ICE CREAM FREEZER HAS ICE BUILD UP. INSTRUCTED TO REMOVE ICE BUILD UP, CLEAN AND MAINTAIN FREEZERS.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • DEBRIS ON THE GROUND INSIDE THE DUMPSTER CORRAL. INSTRUCTED TO CLEAN AND MAINTAIN AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • SIDE STORAGE AREA WHERE THE 3-COMPARTMENT SINK IS CLUTTERED AND NEEDS TO BE ORGANIZED. INSTRUCTED TO ELIMINATE CLUTTER, REMOVE UNNECESSARY ITEMS, ORGANIZE AND MAINTAIN AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS IN THE CORNERS IN THE WALK IN COOLER AND IN THE SIDE STORAGE AREA WITH DEBRIS AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • THE MECHANICAL VENTILATION IN BOTH TOILET ROOMS DOES NOT WORK. INSTRUCTED TO FIX AND MAINTAIN MECHANICAL VENTILATION.
  2. Complaint Re-Inspection

    0 infractions

  3. Complaint

    3 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED EXPOSED HAND SINK WITHOUT HOT WATER LOCATED IN THE UTENSIL WASHING AREA. INSTRUCTED TO PROVIDE HOT WATER AND MAINTAIN. CRITICAL VIOLATION 7-38-030.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS IN THE UTENSIL WASHING AREA WITH ACCUMULATED DIRT AND DUST DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED UTENSIL WASHING AREA WITH EXCESSINVE CLUTTER AND ITEMS (BOXES, EQUIPMENT)BEING STORED ON THE GROUND. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES AND MAINTAIN.
  4. Canvass

    0 infractions

  5. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE CRATES AND PROVIDE ADEQUATE SHELVING FOR STORAGE. REMOVE SOILED CARDBOARD ON CHIP DISPLAY SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR OF CABINETS, BEVERAGE AND CREAMER MACHINES IN SELF-SERVE BEVERAGE AREA, DISPLAY SHELVES IN SALES AREA, SINKS IN REAR STORAGE AREA,
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN SALES AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING BASEBOARDS AND SEAL LOOSE BASEBOARDS IN SALES AREA. REPLACE MISSING CEILING TILES IN REAR STORAGE AREA.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ELEVATE ALL STOCK OFF FLOOR IN SALES AND STORAGE AREAS. ORGANIZE REAR STORSGE AREA TO PREVENT PEST HARBORAGE.
  6. Canvass Re-Inspection

    6 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CONTINUE TO CLEAN FRONT CABINETS, BAG/BOX LINES AND CONNECTORS, INTERIOR OF 2 DOOR FREEZER AND MICROWAVE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CONTINUE TO CLEAN COOLER FLOOR AND ELEVATE STOCK 6' OFF FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CONTINUE TO CLEAN CEILING, WALLS IN WALK-IN COOLER.ALSO CLEAN REAR CEILING LIGHT SHIELD.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • CONTINUE TO REPLACE BROKEN LIGHT SHIELD IN WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CONTINUE TO REPAIR LEAKING 3 COMP. NOZZLE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CONTINUE TO ORGANIZE / REMOVE BROKEN MACHINES REAR STORAGE.
  7. Canvass

    7 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • NO HOT WATER ON PREMISES AT THIS TIME.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • NEED TO CLEAN INTERIOR OF FRONT CABINETS UNDER SODA, SLUSHIE, AND COFFEE STATIONS. NEED TO CLEAN/SANITIZE BAG-N-BOX SODA LINES/CONNECTORS. ALSO INTERIOR OF MICROWAVE AND 2 DOOR FREEZER REAR.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN COOLER FLOORS AND ELEVATE ALL STOCK 6' OFF FLOOR THRU-OUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • NEED TO CLEAN WALLS AND CEILING IN WALK-IN COOLER. NEED TO CLEAN CEILING LIGHT SHIELDS REAR STORAGE AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • NEED TO REPLACE BROKEN LIGHT SHIELD IN WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NEED TO REPAIR LEAKING 3 COMP. SINK NOZZLE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN REAR STORAGE NEED TO ORGANIZE /REMOVE BROKEN MACHINES IF NOT GOING TO BE REPAIRED.
  8. Canvass

    4 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON SITE AT THIS TIME OF INSPECTION WHEN POTENTIALLY HAZARDOUS FOOD ARE PREP AND SERVED. SERIOUS CITATION 7-38-012.
    • 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 THE OVEN AND THE HOOD ABOVE IN THE PREP AREA.
    • 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. CLEAN THE FLOORS IN THE PREP AREA AND STORE ROOM HAS DUST BUILDUP ON THEM.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. CLEAN THE VENTS THROUGHOUT PREMISES HAS DUST AND DIRT BUILDUP.

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