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LATIN SCHOOL OF CHICAGO, MIDDLE SCHOOL

59 W NORTH BLVD, CHICAGO, IL 60610 · School

Inspection summary

LATIN SCHOOL OF CHICAGO, MIDDLE SCHOOL has been inspected 4 times by Chicago Department of Public Health since May 11, 2023. The most recent inspection, on January 14, 2026, recorded 8 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their findings differently, so we group them by what they mean for your health. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Surfaces, dishes and tools that touch food or people must be cleaned and then sanitized or disinfected. Inspectors check sanitizer strength, dishwasher temperatures and how cleaning is done. Poor sanitizing lets germs survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on January 14, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Handwashing and staff hygieneHigher risk

    Hands are one of the main ways germs spread, from person to person and onto food and surfaces. Inspectors look for stocked, accessible handwashing sinks, staff washing their hands when required, and sick staff being kept away from work where it matters. Gaps here can spread illness quickly.

    Recorded once on May 28, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Protecting food from contaminationHigher risk

    This covers how food and supplies are stored and handled: kept covered, off the floor, and away from anything that could contaminate them. Where food is served, raw meat must be kept away from ready-to-eat food, a direct route for salmonella and E. coli.

    Recorded once on May 11, 2023. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • Equipment and utensilsLower risk

    Equipment has to be made of cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked surface or worn part. They are generally lower risk but show how well the place is maintained.

    Recorded 6 times across 2 separate inspections, most recently on January 14, 2026. For example: SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be clean and in good repair, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate health risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 4 separate inspections, most recently on January 14, 2026. 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.

4 inspections

  1. Canvass

    8 infractions

    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED FOIL LINING THE BOTTOM OF THE SHELVING AT THE PREP TABLE AT THE END OF THE SERVICE LINE WHERE THE FARFAIT STATION IS. INSTRUCTED TO REMOVE AS A MEANS OF PREVENTING POSSIBLE HARBORING SPACE FOR INSECTS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE OPENING OF THE ICE MACHINE IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF ICE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE SEAL AROUND THE DISH MACHINE AREA WITH A MOLD LIKE SUBSTANCE BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN OR RESEAL.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE FAN COVERS IN THE WALK IN COOLING UNIT IN NEED OF A DETAIL CLEANING FROM DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE SIDES OF THE COOKING AND NON COOKING EQUIPMENT IN NEED OF A DETAIL CLEANING AS WELL AS OBSERVED THE AREAS UNDER THE FLATTOP AND THE GRILL IN NEED OF A DETAIL CLEANING OF DIRT, DUST AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A LEAK AT THE TWO COMPARTMENT SINK AT THE BOTTOM RIGHT STOPPER AREA...ALSO OBSERVED A LEAK AT THE RIGHT SIDE FAUCET OF THE THREE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD WORKING ORDER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE WALL PANEL LOCATED AT CHEMICAL ROOM COMING LOOSE FROM THE WALL. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE THE AREA AROUND THE A/C VENTS IN THE FOOD SERVICE AREA WITH A BUILD UP OF DUST. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
  2. Canvass

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE BOTTOM SHELF ON ONE OF THE SHELVING UNITS LEFT WALL IN THE WALK IN STORAGE AREA LOWER THAN SIX INCHES. INSTRUCTED TO ELEVATE SIX INCHES OR HIGHER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FOIL LINING THE LOWER SHELVING IN THE CAFETERIA. INSTRUCTED TO REMOVE AS A MEANS OF PREVENTING A POOSIBLE HARBORING SPACE FOR ANY INSECTS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE DRAINS IN THE FOOD SERVICE AREA IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN DRAINS AS NEEDED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FOLLOWING AREAS WITH A BUILD UP OF DUST, DIRT AND OR FOOD DEBRIS ON THE FLOORS UNDER EQUIPMENT ALONG THE WALLS.. BEHIND THE PIZZA OVENS IN THE FOOD SERVICE AREA, THE FLOOR IN THE FOOD CART STORAGE AREA AND THE CAFETERIA ALONG THE WALLS UNDER AND BEHIND EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.
  3. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED IMPROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 84.2-85.5F AT HANDWASHING SINKS IN FIRST FLOOR BOY'S WASHROOM. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. CORRECTED DURING RECENT INSPECTION ON 5/31/2024 OBSERVED PROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 102.2-103.3F AT HANDWASHING SINKS IN FIRST FLOOR BOY'S WASHROOM. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NON WORKING WASH GAUGE ON HIGH TEMPERATURE DISH MACHINE IN BASEMENT. WASH GAUGE READ 146F. INSTRUCTED WAREWASHING MACHINE SHALL BE EQUIPPED WITH TEMPERATURE MEASURING DEVICES THAT INDICATE THE TEMPERATURE OF THE WATER (A)IN EACH WASH AND RINSE TANK AND (B)AS THE WATER ENTERS THE HOT WATER SANITIZING FINAL RINSE MANIFOLD OR IN THE CHEMICAL SANITIZING SOLUTION TANK. CORRECTED DURING RECENT INSPECTION ON 5/31/2024 OBSERVED WASH GAUGE ON HIGH TEMPERATURE DISH MACHINE IN BASEMENT READING 164F. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST ON CEILING TILES ABOVE PREP TABLE(NEAR ONE COMPARTMENT SINK ACROSS FROM ICE MACHINE). INSTRUCTED TO CLEAN CEILING TILES ABOVE PREP TABLE AND MAINTAIN.
  4. License

    2 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • PLASTIC CUP AND METAL CONTAINER WITHOUT A HANDLE, USED AS A SCOOP IN DRY STORAGE FOODS. FACILITY MUST PROVIDE A SCOOP WITH A HANDLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUSTY VENT ABOVE THE DISH MACHINE. FACILITY MUST CLEAN AND MAINTAIN.

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