Skip to content
Loading map…

ISLA'S MARIAS

4781 S ARCHER AVE, CHICAGO, IL 60632 · Restaurant

Inspection summary

ISLA'S MARIAS has been inspected 6 times by Chicago Department of Public Health since April 5, 2010. The most recent inspection, on October 4, 2013, found no infractions.

2 of 6 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: 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.

  • 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 2 times across 2 separate inspections, most recently on April 5, 2013. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 April 5, 2010. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 11 times across 4 separate inspections, most recently on April 5, 2013. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

  • 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 4 separate inspections, most recently on April 5, 2013. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE RUST FROM GREASE TRAP AT 3 COMPARTMENT SINK IN KITCHEN AREA USE A NON TOXIC PAINT AND REMOVE RUST FROM INSIDE CHEST COOLER ON SHELVES ALSO REMOVE RUST FROM EXTERIOR OF REACH-IN FREEZER IN REAR
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN VENTILATION AND FILTERS ABOVE STOVE OF GREASE BUILD-UP IN KITCHEN AREA AND CLEAN INTERIOR OF REACH-IN FREEZER IN REAR OF PREMISES
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • SOME FLOOR TILES IN KITCHEN AREA ARE CRACKED MUST REPLACE TILES
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE REACH-IN FREEZER AND 3 DOOR REACH-IN COOLER IN REAR OF PREMISES
  3. Canvass

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE THE TIN FOIL FROM THE TABLE THAT THE GILL IS SETTING ON.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DEFROST AND CLEAN THE REACH-IN COOLER HAS ICE BUILDUP. CLEAN THE TWO FRYERS AND CABINETS UNDERNEATH HAS GREASE BUILDUP. CLEAN THE FOOD STORAGE SHELVES IN STOREROOM HAS FOOD AND SPICE DEBRIS ON THEM.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • NEED TO PROVIDE BASEBOARDS (COVING) IN THR WOMENS TOILET ROOM ON THE NORTH AND WEST WALLS. CLEAN THE FLOOR IN THE PREP AREA UNDER AND BEHIND THE COOKING EQUIPMENT HAS SOME GREASE BUILDUP.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN THE VENTS THROUGHOUT PREMISES HAS DUST BUILDUP ON THEM.
  4. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • COUNTERTOP UNDER FLAT TOP GRILL NOT CLEAN, EXCESSIVE FOOD DEBRIS. CLEAN SAME.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS UNFINISHED IN WOMENS TOILET ROOM. INSTD TO REPAIR SAME.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MISSING LIGHTSHIELD IN PREP AREA. REPLACE SAME.
  5. License Re-Inspection

    0 infractions

  6. License

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM STEAM TABLE,PREP TABLE,SHELVING UNITS IN WALK IN COOLER.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 2- DOOR PREP COOLER.PROVIDE SPLASH GUARD BETWEEN HAND SINK & 3-COMPARTMENT SINK.
    • 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.FRYERS,GRILL TABLE,WHEEL BASES OF EQUIPMENT,HOOD,FILTERS,ICE MACHINE ,,PREP TABLES,SHELVING UNITS,FAN GUARDS IN WALK IN COOLER,VENTILATION VENTS.
    • 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.MUST REPLACE DAMAGED FLOOR TILES IN PREP AREA.MUST CLEAN FLOOR THROUGHOUT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned.MUST SCRAPE & PAINT PEELING PAINT ON WALLS &CEILINGS IN PREP AREA,DINING ROOM ,TOILET ROOM,VESTIBULE.MUST SEAL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.REPAIR OR REPLACE WORN FRONT DOOR SWEEP,DAMAGED CLOSING DEVICE ON FRONT ENTRY DOOR.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.FOOD IN WALK IN COOLER.

Nearby inspected facilities

Own this business? Add a badge to your website