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LA MARKEZA RESTAURANT & COFFEE

4559 S HALSTED ST, CHICAGO, IL 60609 · Restaurant

Inspection summary

LA MARKEZA RESTAURANT & COFFEE has been inspected 6 times by Chicago Department of Public Health since May 9, 2024. The most recent inspection, on September 2, 2026, recorded 2 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Handwashing and staff hygiene and Food temperature control.

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.

  • 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 4 times across 2 separate inspections, most recently on August 6, 2024. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 3 times on May 9, 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 May 9, 2024. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 3 times across 3 separate inspections, most recently on September 2, 2026. For example: ALLERGEN TRAINING AS REQUIRED

  • 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 3 times on May 9, 2024. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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

    2 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • Ice cream scoops kept in a container with standing water at room temperature, instructed to keep according to health code.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • No allergen certification for food service manager, instructed to obtain.
  2. Non-Inspection

    0 infractions

  3. Non-Inspection

    0 infractions

  4. License Re-Inspection

    0 infractions

  5. License Re-Inspection

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O) MANAGER PROVIDED NO PROOF OF EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 7.38.010. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11. ACCORDING TO THE OWNER'S STATEMENT, THE FACILITY WILL SERVE COOKED-TO-ORDER EGGS AND REQUIRE CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENTS ON THE MENU. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED "R.A.W." OR UNDERCOOKED AND LINK THOSE FOODS WITH AN ASTERISK (*). PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED
  6. License

    12 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • MANAGER PROVIDED NO PROOF OF EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 7.38.010. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO SOAP AT HAND WASH SINKS IN THE KITCHEN AT HAND WASH SINK. PRIORITY FOUNDATION #7-38-030(C).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND WASH SINK BY 3-COMPARTMENT SINK IN THE DISH WASHING ROOM. INSTRUCTED TO INSTALL.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO PAPER TOWELS, DRYERS, OR HAND WASH SINKS IN THE KITCHEN AND MEN'S TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION #7-38-030(C)
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • ACCORDING TO THE OWNER'S STATEMENT, THE FACILITY WILL SERVE COOKED-TO-ORDER EGGS AND REQUIRE CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENTS ON THE MENU. MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED "R.A.W." OR UNDERCOOKED AND LINK THOSE FOODS WITH AN ASTERISK (*). PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED COOLER IN THE FRONT SERVING AREA AT AN IMPROPER TEMPERATURE OF 80.0 F. INSTRUCTED TO REPAIR AND BE ABLE TO MAINTAIN PROPER TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NO SPLASHGUARD BY THE KITCHEN HAND WASH SINK IN THE FRONT PREP AREA. MUST INSTALL A WASHABLE SPLASHGUARD.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MISSING ICE BIN COVER AT FRONT SERVING AREA ICE BIN.MUST PROVIDE AND MAINTAIN ICE BIN COVERS
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN RUBBER GASKET ON DOOR TO REACH IN COOLER IN KITCHEN PREP AREA. INSTRUCTED TO REPAIR and REPLACE AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO HOT OR COLD WATER IN THE "DUMP" SINK IN SERVING AREA. INSTRUCTED TO INSTALL AND MAINTAIN.PRIORITY VIOLATION 7-38.030.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICES ARE NOT LOCATED AT THE CAPPUCCINO/ESPRESSO MACHINE. MUST INSTALL BACKFLOW PREVENTION DEVICES OR AIR GAPS BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPLACE "ACUSTIC" POROUS CEILING TILES WITH EASILY CLEANBLE AND SANITIZABLE ONES IN THE 3 COMPARTMENTS SINK WASHING AREA AND APPLY CALKING TO SEAL THE GAP BETWEEN 3C SINK AND WALL.

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