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LA MICHOACANA ICE CREAM SHOP 4

4614 W DIVERSEY AVE, CHICAGO, IL 60639 · Restaurant

Inspection summary

LA MICHOACANA ICE CREAM SHOP 4 has been inspected 12 times by Chicago Department of Public Health since September 27, 2019. The most recent inspection, on June 10, 2026, found no infractions.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food source, labelling and allergens.

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.

  • 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 6 times across 4 separate inspections, most recently on October 21, 2025. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 across 3 separate inspections, most recently on April 3, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 2 times across 2 separate inspections, most recently on February 26, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 April 15, 2022. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 3, 2025. 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.

12 inspections

  1. Canvass

    0 infractions

  2. Complaint

    3 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED FOOD HANDLER NOT WASH THEIR HANDS IN BETWEEN TASKS. FOOD HANDLER WAS FIRST SEEN PREPARING CUSTOMERS FOOD, THEN HANDLING WIPING CLOTH IN SANITIZING BUCKET AND CLEANING PREP-TABLE SURFACE WITH CUSTOMERS PREPARED FOOD THEN HANDING CUSTOMER FOOD. FOOD HANDLER THEN WALKED TO FRUIT PREP STATION, PUT ON GLOVE AND WITH GLOVED HAND, GRABBED READY TO EAT CUT FRUIT TO SERVE TO CUSTOMER. PRIORITY VIOLATION #7-38-010. CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NOTED ICE SCOOP STORED IN ICE MACHINE. INSTRUCTED TO STORE ICE SCOOP IN ITS OWN CONTAINER WITH COVER BETWEEN USES.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NOTED INTERIR ICE SHIELD INSIDE OF ICE MACHINE IN NEED OF CLEANING. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT RUNNING WATER AT HANDWASHING SINK IN FRONT PREP AREA. TEMPERATURE OF WATER WAS 77.5F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT A MINIMUM TEMPERATURE OF 100F AT ALL HAND WASH SINKS. MANAGER FIXED ABLE TO GET TO 100.1F.BY END OF WRITING REPORT. PRIORITY VIOLATION 7-38-030(C)
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED EXCESSIVE PINK SLIMY SUBSTANCE BUILD UP ON INSIDE INTERIOR PANEL OF ICE MACHINE AND DRIPPING ONTO ICE FOR HUMAN CONSUMPTION. MUST REMOVE BUILD UP, CLEAN, AND SANITIZE. PRIORITY FOUNDATION 7-38-005
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED MINOR LEAK AT HANDWASHING SINK IN THE FRONT. INSTRUCTED TO CLEAN AND MAINTAIN
  5. Non-Inspection

    0 infractions

  6. Complaint Re-Inspection

    0 infractions

  7. Complaint

    1 infraction

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT RUNNING WATER AT MEN EMPLOYEE BATHROOM HANDWASHING SINKS. TEMPERATURE OF WATER WAS 90.5F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT A MINIMUM TEMPERATURE OF 100F AT ALL HAND WASH SINKS. PRIORITY VIOLATION 7-38-030(C)
  8. Canvass

    2 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED BIN IN THE WOMEN WASHROOM. INSTRUCTED PROVIDE.
  9. Canvass

    3 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED NUMEROUS OF ICE SCOOPS IN STAND STILL WATER CONTAINERS NEXT TO ICE CREAM BINS. MUST STORE WITH CONTINOUS RUNNING WATER AT ALL TIMES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE. MUST PROVIDE FOR CURRENT EMPLOYEES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE. MUST PROVIDE FOR ALL CERTIFIED FOOD MANAGERS.
  10. Canvass

    5 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE MULTIPLE PREP COOLERS IN THE FRONT PREP AREA. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • FOUND THE ICE SCOOP BEING STORED INSIDE THE BIN WITH THE SCOOP HANDLE ON ICE. INSTRUCTED MANAGEMENT TO STORE ICE SCOOP IN A CLEAN LOCATION PROTECTED FROM SOURCES OF CONTAMINATION OR INSIDE MACHINE WITH SCOOP HANDLE OUT OF ICE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND NO CHEMICAL TEST KIT FOR THE QUATERNARY SANITIZER BEING USED AT THE THREE COMPARTMENT SINK OR FOR THE BLEACH SANITIZER AT TIME OF INSPECTION. INFORMED PERSON IN CHARGE A CHEMICAL TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF A SANITIZING SOLUTION MUST BE PROVIDED. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED. MANAGEMENT ARRIVED ON SITE WITH TEST STRIPS AT END OF INSPECTION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND HEAVY ICE BUILD UP INSIDE THE CHEST FREEZER CLOSEST TO THE PANINI PRESS. INSTRUCTED MANAGEMENT TO REMOVE ICE, CLEAN, AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND HEAVY GRIME BUILD UP INSIDE THE THREE COMPARTMENT SINK FLOOR DRAIN AND 1-COMPARTMENT PREP SINK FLOOR DRAIN. INSTRUCTED MANAGEMENT TO DETAIL CLEAN.
  11. Canvass

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS OR POSTERS NEAR HAND WASHING SINKS THROUGHOUT PREMISES. MUST PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPPING CLOTHS STORED ON TOP OF PREP COOLERS IN FRONT FOOD PREPARATION AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DUST BUILD UP ON CEILING VENTILATION VENTS INSIDE WASHROOMS. MUST CLEAN AND MAINTAIN.
  12. License

    0 infractions

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