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IDOF FRESH MEDITERRANEAN

1920 W NORTH AVE, CHICAGO, IL 60622 · Restaurant

Inspection summary

IDOF FRESH MEDITERRANEAN has been inspected 8 times by Chicago Department of Public Health since December 19, 2019. The most recent inspection, on October 21, 2025, found no infractions.

4 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: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

The last 2 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on November 21, 2024. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 November 21, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 November 21, 2024. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 August 10, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 4 times across 2 separate inspections, most recently on August 10, 2022. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

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 Re-Inspection

    0 infractions

  3. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT WATER AT ONLY HAND WASHING SINK IN TOILET ROOM. HOT WATER IN TOILET ROOM REACHED A MAXIMUM HOT WATER TEMPERATURE OF 77 F. INSTRUCTED MANAGER TO ENSURE ALL HAND WASHING SINKS HAVE A MINIMUM HOT WATER TEMPERATURE OF 100 F. TECHNICIAN ARRIVED AND RESTORED HOT WATER TO HAND WASHING SINK. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED VARIOUS TCS FOODS HELD AT INADEQUATE TEMPERATURES RANGING FROM 46-47 F. INSTRUCTED MANAGER TO ENSURE ALL COLD FOODS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. THE MANAGER DISCARDED 15 POUNDS OF BEEF, 1/2 POUND OF SLICED TOMATOES, AND 1/4 CUT LETTUCE ($100). A PRIORITY VIOLATION 7-38-005 CITATION WAS ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED 3-COMPARTMENT SINK NOT IN PROPER WORKING ORDER. WHEN WATER IS DRAINED IN ONE COMPARTMENT, ANOTHER COMPARTMENT FLOODS BEFORE GOING BACK DOWN. INSTRUCTED MANAGER TO SERVICE 3-COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
  4. Canvass

    2 infractions

    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE TRAYS STORED FACING UP AT THE COOK LINE. INSTRUCTED TO INVERT TRAYS TO PREVENT POSSIBLE CONTAMINATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SPILLED FOOD DEBRIS UNDER SHELVING IN THE WALK-IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.
  5. Canvass

    5 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED ICE SCOOPER BEING STORED ON THE SIDE OF THE HAND WASHING SINK IN THE REAR WITH THE FOOD CONTACT SURFACE EXPOSED. INSTRUCTED ON HOW TO PROPERLY STORE ICE SCOOP BETWEEN USES.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED BOXES OF FRIES STORED ON THE FLOOR IN THE WALK-IN FREEZER, AND BAGS OF ONIONS STORED ON THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD. MUST MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.
  6. Canvass

    0 infractions

  7. Canvass

    0 infractions

  8. License

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEE HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES.MUST PROVIDE AND MAINTAIN.

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