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LA DIOSA

2308 N CLARK ST, CHICAGO, IL 60614 · Restaurant

Inspection summary

LA DIOSA has been inspected 9 times by Chicago Department of Public Health since October 2, 2014. The most recent inspection, on December 13, 2018, found no infractions.

3 of 9 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: Pests, Food temperature control and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 2 separate inspections, most recently on March 2, 2016. For example: OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED

  • 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 on June 22, 2017. For example: FACILITIES TO MAINTAIN PROPER TEMPERATURE

  • 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 October 2, 2014. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 6 times across 4 separate inspections, most recently on October 5, 2016. 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 5 times across 4 separate inspections, most recently on March 2, 2016. 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.

9 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    2 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • NOTED REFRIGERATION UNITS NOT HOLDING TEMPERATUREOF COLD FOODS AT 40 AND BELOW.TEMPERATURES OF FOOD IN COOLERS WERE RANGEING FROM 48F TO 62F SEE LIST OF FOODS BELOW. BOTH REFRIGERATORS TAGGED CRITICAL VIOLATION 7-38-005(A)
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • NOTED THESE FOODS AT INADEQUATE TEMPERATURES AT REACH-IN COOLERS THEY ARE MIXED CHEESE AT 55F,PROVALONE AT 49F,MARBLE JACK CHEESE AT 54.9F,SHARP CHEDDAR AT 62F,EGGS AT 48F. ALL THESE FOODS WERE VOLUNTARILY DESTROYED. TOTAL AMMOUNT OF FOOD DENATURED 9LB4OZ TOTAL PRICE $37.50 CRITICAL VIOLATION 7-38-005(A).
  4. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE A SPLASH GUARD AT HAND SINK IN FRONT PREP AREA AT PREPPING COUNTER.MUST REMOVE RUST FROM LID OF GREASE TRAP AT 3- COMP SINK
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE A DIPPING WELL FOR UTENSILS USED FOR BULK ICE CREAM
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    4 infractions

    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • OBSERVED OUTSIDE GARBAGE DUMPSTERS OVERFLOWING WITH TRASH AND LIDS OPEN,TRASH BAG AND BOXES ON TOP OF GREASE CONTAINER,TRASH BAGS AND BOXES ON GROUND AROUND & IN BETWEEN DUMPSTERS.MUST REMOVE TRASH,CLEAN AND MAINTAIN AREA.(SERIOUS 7-38-020)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN DEBRI FROM FLOOR UNDER PREP COOLER AND FLOOR MATS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST SEAL HOLES IN WALLS IN TOILETROOM.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • MUST REPLACE MISSING SELF CLOSING DEVICE ON TOILETROOM DOOR.
  7. Complaint

    1 infraction

    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED NO LIGHT SHEILDS ON LIGHTS ABOVE FOOD PREP AREA IN FRONT. OBSERVED REAR LIGHT SHEILD DIRTY NEXT TO 3 COMPARTMENT SINK.
  8. License Re-Inspection

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTALL A SPLASH GUARD BETWEEN THE 3 COMPARTMENT SINK AND THE EXPOSED HAND SINK.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BROKEN CRACKED FLOOR TILES THRU-OUT THE RESTAURANT . MUST REPAIR/REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL A MOP SINK WITH HOT AND COLD RUNNING WATER UNDER CITY RESSURE AND A BACK FLOW PREVENTER DEVICE ON THE MOP SINK FAUCET.
  9. License

    6 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • MUST INSTALL AN EXPOSED HAND SINK IN THE DISHWASHING AREA,WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE PAPER TOWEL AND HAND SOAP. CRITICAL VIOLATION 7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • INTERIOR PANEL OF THE ICE MACHINE NOT MAINTAINED WITH BLACK MOLDY LIKE SUBSTANCE ON THE SURFACES WHERE THE WATER IS COMING FROM INSTRUCTED TO CLEAN AND SANITIZE. SERIOUS VIOLATION 7-38-005(A)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • INSTRUCTED TO RODENT/INSECTS PROOFED THE FRONT ENTRANCE DOOR WITH I/4 OF AN INCH GAP ON THE BOTTOM OF THE DOOR. SERIOUS VIOLATION 7-38-020.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • MUST PROVIDE A METAL DUMPSTER OUTSIDE FOR WASTE DISPOSAL.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BROKEN CRACKED FLOOR TILES THRU- OUT THE RESTAURANT. MUST REPAIR/REPLACE.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTALL A MOP SINK WITH HOT AND COLD RUNNING WATER AND A BACK FLOW PREVENTER DEVICE.

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