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LA HUMITA ON WHEELS

2300 S THROOP ST, CHICAGO, IL 60608 · Mobile Food Preparer

Inspection summary

LA HUMITA ON WHEELS has been inspected 11 times by Chicago Department of Public Health since January 25, 2017. The most recent inspection, on July 29, 2025, found no infractions.

3 of 11 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, Cleaning and sanitizing and Protecting food from contamination.

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 6 times across 5 separate inspections, most recently on July 16, 2025. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 31, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 May 24, 2023. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 March 19, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 once on January 25, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

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.

11 inspections

  1. License Re-Inspection

    0 infractions

  2. License

    2 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • PREP COOLERS ARE NOT WORKING. INSTRUCTED TO HAVE ALL COLD HOLDING UNITS WORKING AND MAINTAINING THE REQUIRED TEMPERATURE OF 41°F OR LESS.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • NO WATER FOR THE HAND WASHING OR 3-COMPARTMENT SINK. INSTRUCTED TO PROVIDE RUNNING WATER AND MAINTAIN. PRIORITY 7-38-030 NO CITATION ISSUED
  3. License

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11 OBSERVED THE DOOR IS CRACKED FOR THE WATER INLET FOR THE FRESH WATER. INSTRUCTED TO REPLACE AND ENSURE WATER INLET IS COVERED PROPERLY.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED ACCUMULATED FOOD AND GREASE DEBRIS LOCATED INSIDE OF THE FRYER AND IN BETWEEN THE FRYER AND STOVE TOP. INSTRUCTED TO CLEAN.
  4. License

    4 infractions

    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • FOUND INADEQUATE REFRIGERATION ON FOOD TRUCK. OBSERVED REACH IN PREP COOLER AT 49F. THERE'S NOT ENOUGH REFRIGERATION ON MOBILE FOOD TRUCKS TO MAINTAIN SERVICE. INSTRUCTED MANAGER TO PROVIDE A MINIMUM COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED MANAGER TO PROVIDE A MINIMUM COLD HOLDING TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • FOUND NO THERMOMETER INSIDE VERTICAL REACH IN COOLER. INSTRUCTED MANAGER TO PROVIDE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOUND CLEAN WATER INLET COVER UNABLE TO LOCK, WATER INLET MUST BE COVERED AND ABLE TO LOCK TO PREVENT CONTAMINATION FROM CONSUMERS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY VIOLATION. 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND A HOLE IN THE RIGHT CORNER OF THE HOOD FILTRATION SYSTEM. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
  5. License

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE AND DEBRIS BETWEEN THE WALL AND EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED CLEANING UNDER COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.
  6. License

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYE HEALTH POLICY ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010, NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON PREMISES AT THIS TIME. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED FISH IMPROPERLY THAWING IN REDUCED OXYGEN PACKAGES, INSTRUCTED TO REMOVE THE FISH FROM THE REDUCED OXYGED PACKAGE WHEN FROZEN, THEN PLACE IN COOLER TO THAW.
  7. Recent Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed plastic grocery shopping bags used as liners for the hot holding table. Instructed facility to use only food grade materials and to maintain.
  8. Short Form Complaint

    2 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Found food at improper temperatures: In the 1 door refrigerator- 10 lbs of beef tamales at 54.5f and 10 lbs of cooked rice at 53.7f; in the 1 door prep top cooler found 5 lbs of beef empanadas and empanada filling at 50.1f. Operator discarded and denatured said foods valued at $40. Instructed to maintain all potentially hazardous foods at 40f or below or 140f or above. Critical violation 7-38-005(a).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Observed plastic grocery shopping bags used as liners for the hot holding table. Instructed facility to use only food grade materials and to maintain.
  9. Canvass

    0 infractions

  10. License Re-Inspection

    0 infractions

  11. License

    5 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOG BOOK PROVIDED FOR THE MOBILE FOOD TRUCK. MANAGEMENT INSTRUCTED TO PROVIDE A PEST CONTROL LOG BOOK FROM A LICENSED IDPH PEST CONTROL COMPANY AND MAINTAIN AT ALL TIMES ON THE TRUCK. SERIOUS VIOLATION 7-38-020.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE PROVIDED DURING THE INSPECTION. MANAGEMENT INSTRUCTED TO PROVIDE AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE AND THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE LICENSE NUMBER AND BUSINESS NAME MUST BE PRINTED ON BOTH LATERAL SIDES OF THE TRUCK. MUST PROVIDE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • A METAL STEM THERMOMETER IS NEEDED TO TAKE FOOD TEMPERATURES. MUST PROVIDE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST PROVIDE A GARBAGE CONTAINER INSIDE OF THE TRUCK.

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