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HALSTED STREET DELI

175 W JACKSON BLVD, CHICAGO, IL 60604 · Restaurant

Inspection summary

HALSTED STREET DELI has been inspected 8 times by Chicago Department of Public Health since April 26, 2023. The most recent inspection, on January 28, 2026, found no infractions.

3 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 temperature control, Handwashing and staff hygiene and Protecting food from contamination.

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 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 3 times across 3 separate inspections, most recently on April 3, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 times across 2 separate inspections, most recently on April 2, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 April 3, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 4 times across 2 separate inspections, most recently on June 26, 2023. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • No food temperature measuring devices, no probe thermometer on site, Instructed to obtain. Priority foundation violation 7-38-005.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • Brooms and dust pans stored next to clean utensils rack, Instructed to keep separated.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass Re-Inspection

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-202.12 (A) FOUND HANDWASHING SINK WATER TEMPERATURE AT 71F. ALSO NOTED NO RUNNING WATER AT SAID HAND WASHING SINK WHEN HOT WATER KNOB IS TURNED ON. HANDWASHING SINK IS LOCATED IN REAR PREP/ DISHWASHING AREA. MUST PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F. INSTRUCTED TO PROVIDE. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
  5. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND HANDWASHING SINK WATER TEMPERATURE AT 71F. ALSO NOTED NO RUNNING WATER AT SAID HAND WASHING SINK WHEN HOT WATER KNOB IS TURNED ON. HANDWASHING SINK IS LOCATED IN REAR PREP/ DISHWASHING AREA. MUST PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F. INSTRUCTED TO PROVIDE. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • FOUND TCS FOODS CHICKEN AND STEAK AT IMPROPER HOT HOLDING TEMPERATURES RANGING FROM 105-124F WHILE IN HOT CHOLDING UNIT. INSTRUCTED THE PIC THAT ALL HOT FOOD HOLDING MUST BE HELD AT 135F OR ABOVE AT ALL TIMES. ALL FOOD ITEMS DISCARD PRIORITY VIOLATION 7-38-005 ISSUED. MANAGER VOLUNTARILY DISCARDS FOOD APPROX 10 LS AT $50.
  6. License Re-Inspection

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 OBSERVED A ONE COMPARTMENT SINK NOT TURNING ON IN THE FRONT FOOD PREP AREA. INSTRUCTED TO REPAIR.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-202.11 OBSERVED LIGHT SHIELDS MISSING ON TWO LIGHTS IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE LIGHT SHIELDS.
  7. License

    3 infractions

    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 OBSERVED ONE TWO DOOR PREP COOLER AT 60F AND ONE REACH IN COOLER AT 50F BOTH SAID REFRIGERATION UNITS LOCATED AT THE FRONT FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN ALL REFRIGERATION UNITS AT 41F OR BELOW AT ALL TIMES. SAID UNITS TAGGED AND HELD FOR INSPECTION BY CDPH AND MAY NOT BE USED. PRIORITY VIOLATION 7-38-005.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 OBSERVED A ONE COMPARTMENT SINK NOT TURNING ON IN THE FRONT FOOD PREP AREA. INSTRUCTED TO REPAIR.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-202.11 OBSERVED LIGHT SHIELDS MISSING ON TWO LIGHTS IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE LIGHT SHIELDS.
  8. License

    0 infractions

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