Skip to content
Loading map…

Latino Youth Center (H/S)

2001 S California (2800W), CHICAGO, IL 60608 · School

Inspection summary

Latino Youth Center (H/S) has been inspected 19 times by Chicago Department of Public Health since June 16, 2010. The most recent inspection, on September 10, 2026, found no infractions.

8 of 19 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • Food temperature controlHigher risk

    Inspectors check that anything that has to be kept at a set temperature, such as chilled or hot food, or equipment like sterilizers, stays in its safe range and that accurate thermometers are on hand. With food, temperature problems are one of the most common causes of food poisoning.

    Recorded 3 times across 2 separate inspections, most recently on September 17, 2024. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 2 times across 2 separate inspections, most recently on August 25, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 once on September 9, 2022. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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, supplies and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on May 12, 2017. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 7 times across 4 separate inspections, most recently on May 14, 2015. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

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.

19 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED FOOD HANDLER WASH HANDS IN THE THREE COMPARTMENT SINK. INSTRUCTED MUST WASH HANDS AT DESIGNATED HANDWASHING SINK AT ALL TIMES. PRIORITY FOUNDATION 7-38-010, NO CITATION ISSUED
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • OBSERVED PREVIOUS INSPECTION SUMMARY REPORT COVERED BY EMERGENCY PROCEDURES AT THE TIME OF THE INSPECTION, REPORT #2602931. NEW SUMMARY REPORT GIVEN AND POSTED FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION 7-42-010(B), NO CITATION ISSUED
  3. Canvass

    2 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • 3-501.16 OBSERVED TCS FOOD AT INADEQUATE HOT HOLDING TEMPERATURE IN THE FOOD PREP AREA AND OBSERVED THE MANAGER SERVING MACARONI AND CHEESE FROM A HOT HOLDING UNIT THAT WAS NOT TURNED ON, RESULTING IN THE TCS FOODS NOT MAINTAINING AN ADEQUATE HOT HOLDING TEMPERATURE. INSTRUCTED TO DISCARD 5 LBS OF MACARONI AND CHEESE RANGING FROM 116F-122F AND ALWAYS TURN ON HOT HOLDING UNITS TO MAINTAIN AN ADEQUATE HOT HOLDING TEMPERATURE OF 135F OR ABOVE AT ALL TIMES. MANAGER DISCARD SAID TCS FOOD DURING THE INSPECTION. PRIORITY VIOLATION 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 OBSERVED THE MANAGER STORING HOT HOLDING TCS FOODS IN A HOT HOLDING UNIT THAT SHE STATED, "SHE NEVER TURNS ON." INSTRUCTED ALWAYS TO TURN ON AND MAINTAIN ADEQUATE HOT HOLDING TEMPERATURES AT ALL HOT HOLDING UNITS USED TO SERVE TCS FOODS. PRIORITY VIOLATION 7-38-005.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    2 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE POSTED ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (MILK) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND EMPLOYEE WOMEN'S TOILET ROOM AND BOTH GIRLS AND BOYS TOILET ROOM HANDWASHING SINK WATER TEMPERATURES RANGE FROM 73F - 76F. INSTRUCTED MANAGER TO PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION. 7-38-030(C).
  6. Canvass Re-Inspection

    0 infractions

  7. Canvass

    5 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • 2-102.14 OBSERVED THE PERSON IN CHARGE WITHOUT A ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION FOOD MANAGER'S CERTIFICATE. INSTRUCTED TO HAVE A ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE POSTED AND ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-101.11 OBSERVED THE PERSON IN CHARGE WITHOUT A ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION FOOD MANAGER'S CERTIFICATE. INSTRUCTED TO HAVE A ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE POSTED AND ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-302.14 OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO PROPERLY TEST THE SANITIZING COMPARTMENT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • 5-501.15 OBSERVED ONE OUTSIDE GARBAGE DUMPSTER OVERFLOWING WITH THE LID NOT TIGHT FITTING. INSTRUCTED TO NEVER ALLOW GARBAGE TO OVERFLOW AND ALWAYS MAINTAIN TIGHT FITTING LIDS ON THE OUTSIDE GARBAGE DUMPSTER. ENGINEER PUT THE OVERFLOWING GARBAGE BAGS IN ANOTHER ADDITIONAL OUTSIDE DUMPSTER AND CLOSE ALL OUTSIDE DUMPSTER LIDS. PRIORITY FOUNDATION 7-38-020(B).
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED ONE FEMALE FOOD HANDLER WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED TO MEET REQUIREMENT.
  8. Canvass

    0 infractions

  9. Canvass

    0 infractions

  10. Canvass

    1 infraction

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS, INSTRUCTED TO PROVIDE. PREMISES WILL USE BLEACH, BUT NO TEST STRIPS THAT RANGE FROM 1000-5000PPM ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE.PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
  11. Canvass

    0 infractions

  12. Canvass Re-Inspection

    0 infractions

  13. Canvass

    1 infraction

    • 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 ONSITE. MANAGEMENT INSTRUCTED TO PROVIDE A PEST CONTROL LOG BOOK FROM A IPDH LICENSED PEST CONTROL COMPANY. SERIOUS VIOLATION 7-38-020.
  14. Canvass

    0 infractions

  15. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE ADEQUATE SHELVING FOR STORAGE OF FOOD SUPPLIES, UTENSILS, ETC.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • SEAL OPENINGS ALONG BASEBOARDS IN WOMEN STAFF WASHROOM. SEAL OPENINGS AROUND PIPE FITTINGS UNDER SINKS IN GIRLS AND BOYS WASHROOMS.
  16. Canvass

    1 infraction

    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • FOUND NO INTERNAL THERMOMETERS INSIDE EITHER OF THE TWO REFRIGERATORS ON SITE. INSTRUCTED TO INSTALL AND MAINTAIN.
  17. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR IN THE STORE ROOM ALONG THE WALLS AND IN THE CORNERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • CLEAN VENTS IN ALL THE TOILET ROOMS HAS DUST BUILDUP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN STORAGE CLOSETS AND THE UTILITY ROOM ORGANIZE AND ELEVATE ALL ARTICLES 6 - 12 INCHES FROM FLOOR SO NO RODENT/INSECT HARBORAGE.
  18. Canvass

    3 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN THE FLOOR IN THE STORE ROOM ALONG THE WALLS AND IN THE CORNERS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. CLEAN VENTS IN ALL THE TOILET ROOMS HAS DUST BUILDUP.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. CLUTTER IN THE STORE ROOM. INSTRUCTED TO CLEAN AND ORGNIZE SO NO INSECT OR RODENT HARBORAGE.
  19. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN ALL CORNERS THROUGHOUT PREMISES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • CLUTTER IN STORAGE CLOSETS AND THE UTILITY ROOM ORGANIZE AND ELEVATE ALL ARTICLES 6 - 12 INCHES FROM FLOOR TO MONITOR RODENT/INSECT ACTIVITY.

Nearby inspected facilities

Own this business? Add a badge to your website