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IDOF FRESH MEDITERRANEAN

555 W MONROE ST, CHICAGO, IL 60661 · Restaurant

Inspection summary

IDOF FRESH MEDITERRANEAN has been inspected 7 times by Chicago Department of Public Health since August 2, 2019. The most recent inspection, on January 15, 2026, recorded 5 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 4 times across 2 separate inspections, most recently on January 15, 2026. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 June 29, 2022. For example: PERSONAL CLEANLINESS

  • 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 January 28, 2020. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 7 times across 4 separate inspections, most recently on January 15, 2026. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • 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 3 separate inspections, most recently on January 15, 2026. 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.

7 inspections

  1. Canvass

    5 infractions

    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED COOKED TCS FOOD (CHICKPEA SALAD) COOLING WHILE COVERED BY FOOD CONTAINER LID IN THE REAR UPRIGHT 1-DOOR COOLER. INSTRUCTED TO STORE TCS FOOD ITEMS LOOSELY COVERED OR UNCOVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING TO FACILITATE HEAT TRANSFER AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED ALUMINUM FOIL USED AS A MAKESHIFT SPLASH CATCH FOR UTILITY AREA CONDENSATE WATER DISCHARGE PIPE. INSTRUCTED TO REMOVE ALUMINUM FOIL AND REPLACE WITH CLEANABLE FIXTURE AND MAINTAIN ALL PLUMBING FIXTURES EASILY CLEANABLE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED ALUMINIM FOIL USED AS MAKESHIFE GREASE DRIP CATCH AT THE MAIN COOK LINE VENTILATION HOOD SYSTEM. INSTRUCTED TO REMOVE ALUMINUM FOIL AND REPLACE WITH APPROVED VENTILATION HOOD SYSTEM GREASE DRIP CATCH TO PREVENT POTENTIAL CONTAMINATION OF FOOD ON SURFACES BELOW VENTILATION HOOD AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED FILTER MISSING AND BUILD UP OF GREASE AND CONDENSATE WATER ALONG SURFACES OF VENTILATION HOOD FILTER AND ADJACENT WALLS AND CEILING TILES. INSTRUCTED TO MAINTAIN VENTILATION HOOD SYSTEM OF ADEQUATE SIZE AND CAPACITY TO PREVENT BUILD UP OF GREASE ALONG SYSTEM AND ADJACENT SURFACES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED FOOD HANDLING STAFF ON-SITE AT TIME OF INSPECTION WITHOUT FOOD HANDLER TRAINING OR CERTIFICATE(S). INSTRUCTED TO PROVIDE ALL FOOD HANDLING STAFF WITH FOOD HANDLER TRAINING FROM AN APPROVED VENDOR AND MAINTAIN CERTIFICATE(S) ON-SITE FOR INSPECTOR REVIEW AT ALL TIMES.
  2. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Rusty shelves inside reach-in cooler at front service line, Instructed to replace.
  3. Canvass

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • Employees clothing placed on food containers shelf, instructed to store separately.
  4. Canvass

    3 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A LEAK FROM THE FAUCET HANDLE WHILE WATER WAS RUNNING IN THE WOMEN'S TOILET ROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE IN THE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 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.
  5. Canvass

    3 infractions

    • 40. PERSONAL CLEANLINESS
      • FOUND FOOD HANDLERS WITHOUT HAIR RESTRAINT. ALL PERSONS SHALL WEAR EFFECTIVE HAIR RESTRAINTS, SUCH AS HAIRNETS, BASEBALL CAPS, OR SUN VISORS, WHERE THE HAIR IS COVERED AND CONTAINED. HAIR SPRAY IS NOT ADEQUATE. MUSTACHE OR BEARD RESTRAINTS SHALL BE USED FOR ANY FACIAL HAIR EXCEEDING ONE (1) INCH IN LENGTH.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND NO PROOF OF ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE ALLEGREN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.
  6. Canvass

    4 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED APPROXIMATELY 50 LBS OF TOMATO AND CUCUMBER SALAD @ IMPROPER COLD HOLDING TEMPERATURES LOCATED INSIDE OF 2 DOOR REFRIGERATION UNIT LOCATED IN FRONT PREP AREA AND ON TOP OF FREEZER IN REAR PREP AREA. TEMPERATURES RANGED BETWEEN 44.8-55.0F DURING THIS TIME. OBSERVED APPROXIMATELY 10 LBS OF CHICKPEA & QUINOA SALAD @ IMPROPER COLD HOLDING TEMPERATURES (51.5F) LOCATED ON FRONT SERVICE LINE COLD HOLD IN FRONT PREP. INSTRUCTED TO HOLD ALL SAID COLD TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS @ 41 F OR BELOW AT ALL TIMES. MUST MAINTAIN.MANAGER DISCARDED AND DENATURED DURING THIS TIME. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED 3 DOOR REACH IN COOLER IN REAR PREP AREA @ IMPROPER TEMPERATURE DURING TIME OF INSPECTION. NOTED TEMPERATURE @ 53.0F, DURING THIS TIME. INSTRUCTED TO DISCONTINUE USING REFRIGERATION UNIT UNTIL SERVICED AND MAINTAINING A COLD TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED. TAGGED EQUIPMENT.7-38-005. CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER IN UPRIGHT REFRIGERATION UNIT LOCATED IN REAL PREP. MUST PROVIDE AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED TOWELS AIR DRYING ON PREP TABLES THROUGHOUT FACILITY.INSTRUCTED TO STORE IN CONCENTRATED SOLUTION AT LEAST 50 PPM AND MAINTAIN.
  7. License

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REMOVE RUST FROM STORAGE RACKS IN WALK IN COOLER, SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN WATER AND DRIED FOOD DEBRIS FROM FLOORS UNDER HEAVY EQUIPMENT IN REAR PREP. INSTRUCTED TO MAINTAIN.

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