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LOS ANDANES LLC

5423 W BELMONT AVE, CHICAGO, IL 60641 · Restaurant

Inspection summary

LOS ANDANES LLC has been inspected 6 times by Chicago Department of Public Health since November 15, 2022. The most recent inspection, on February 18, 2026, recorded 3 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Food temperature control.

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 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 3 times across 3 separate inspections, most recently on February 18, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 18, 2026. 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 2 times across 2 separate inspections, most recently on February 3, 2025. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 May 13, 2024. For example: PERSONAL CLEANLINESS

  • 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 3 separate inspections, most recently on February 3, 2025. For example: ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

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

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED ITEMS OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN/DAMAGED RUBBER GASKET ON DOOR OF THE COOLER IN THE PREP AREA. INSTRUCTED TO REPAIR OR REPLACE GASKET.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  2. Canvass

    3 infractions

    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED SEVERAL TCS FOOD ITEMS SUCH AS COOKED PROTEINS, BEANS, AND SAUCES STORED COVERED WITH FOOD-GRADE PLASTIC WRAP WHILE COOLING IN THE WALK-IN COOLER. INSTRUCTED TO STORE TCS FOOD ITEMS LOOSELY-COVERED OR UNCOVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING TO ALLOW FOR ADEQUATE HEAT TRANSFER AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED VENTILATION HOOD AND HOOD FILTERS IN THE REAR AREA VENTILATION HOOD (ABOVE STOVE NEAR REAR EXTERIOR DOOR) TO BE HEAVILY-SOILED WITH GREASE AND OTHER SOIL. INSTRUCTED TO CLEAN VENTILATION HOOD AND FILTERS AND CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED INTENSITY OF LIGHTING IN THE WALK-IN COOLER INADEQUATE FOR THIS AREA, LIGHT FIXTURE IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE WALK-IN COOLER LIGHT FIXTURE TO PROVIDE LIGHTING OF ADEQUATE INTENSITY FOR THIS AREA AND MAINTAIN.
  3. Canvass

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK FOOD CONTAINERS WITH NO LABELS IN THE REAR KITCHEN PREPARATION AREA NEAR DRY STORAGE SHELVES. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE LABELS WITH THE FOOD NAME ON ALL FOOD CONTAINERS AND MAINTAIN. MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED A FOOD HANDLING EMPLOYEE NOT WEARING A HAIR RESTRAINT WHILE PREPARING FOOD. INSTRUCTED THE PERSON IN CHARGE TO ENSURE THAT ALL FOOD HANDLING EMPLOYEES WEAR HAIR RESTRAINTS WHILE PREPARING FOOD AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN/DAMAGED RUBBER GASKET ON DOOR REACH-IN COOLER IN THE FRONT PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED FOOD DEBRIS ON INTERIOR SURFACES OF COOLERS AND FREEZERS. . INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES)
  4. Canvass

    2 infractions

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • ONE OF THE LIGHTS IS NOT WORKING IN THE REAR FOOD PREP AREA. MANAGEMENT INSTRUCTED TO REPAIR.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.
  5. License

    4 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER CONSPICUOUSLY PLACED IN TWO DOOR REACH-IN COOLER LOCATED IN THE FRONT DISPENSING AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE THERMOMETERS FOR ALL COLD HOLDING UNITS
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO ADDITIONAL PREP/DUMP SINK IN THE FRONT PREPARATION/BEVERAGE AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE AN ADDITIONAL PREP/DUMP SINK IN FRONT PREPARATION/BEVERAGE AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED ROTISSERIE OVEN IN REAR PREPARATION AREA NEAR STOVE. INSTRUCTED THE PERSON IN CHARGE TO REMOVE UNUSED EQUIPMENT TO PREVENT PREVENT UNECESSARY CLUTTER.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED TWO CERTIFIED FOOD MANAGERS WITH NO ALLERGEN AWARENESS CERTIFICATES. INSTRUCTED THE PERSON IN CHARGE TO ENSURE THAT ANY INDIVIDUAL THAT HOLDS A CITY OF CHICAGO FOOD SANITATION CERTIFIFCATE COMPLETES ALLERGEN AWARENESS TRAINING AND RECEIVES ALLERGEN AWARENESS TRAINING CERTIFICATE.
  6. License

    0 infractions

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