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MARTINEZ SUPERMARKET INC

3301 S MORGAN ST, CHICAGO, IL 60608 · Grocery Store

Inspection summary

MARTINEZ SUPERMARKET INC has been inspected 12 times by Chicago Department of Public Health since December 4, 2015. The most recent inspection, on November 21, 2025, recorded 2 infractions.

3 of 12 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: Handwashing and staff hygiene, Food source, labelling and allergens and Cleaning and sanitizing.

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.

  • 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 7 times across 4 separate inspections, most recently on October 23, 2024. 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 5 times across 5 separate inspections, most recently on August 11, 2023. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 2 times across 2 separate inspections, most recently on November 21, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 August 11, 2023. For example: PROPER COOLING TIME AND TEMPERATURE

  • 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 10 times across 7 separate inspections, most recently on November 21, 2025. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN THE INTERIOR OF THE PREP COOLER TO REMOVE SPILLS AND/OR DEBRIS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A HOLE IN THE WALL UNDER THE 3 COMP SINK. MUST REPAIR AND MAINTAIN TO PREVENT POSSIBLE ENTRY POINT FOR PESTS.
  2. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASH SIGN BY THE BAR SINK. INSTRUCTED TO PROVIDE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS IN EMPLOYEE'S BATHROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED CLUTTER OF EQUIPMENT AND OTHER UNUSED ITEMS ON FLOORS IN STORAGE ROOMS AND BY THE BACK EXIT DOOR.MUST ELEVATE ALL ITEMS TO ALLOW CLEANING AND REMOVE ALL UNNECESSARY ITEMS.
  3. Complaint

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING CLEANSER AT THE HANDWASHING SINK AT THE BAR. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HAND-CLEANING LIQUID AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-030-(C). CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND DRYING PROVISION AT HANDWASHING SINK LOCATED AT FRONT BAR AND EMPLOYEE TOILET ROOM. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE.CORRECTED ON SITE. PRIORITY FOUNDATION. 7-38-030(C), CITATION CONSOLIDATED WITH ABOVE VIOLATION
    • 20. PROPER COOLING TIME AND TEMPERATURE
      • FOUND COOKED RICE AND BEANS STORED IN A LARGE 6-INCH DEEP PAN WITHOUT ANY LABELING AT 83F LOCATED IN THE WALK-IN COOLER. THE MANAGER STATED BEANS WERE CURRENTLY COOLING. HOT TCS FOODS MUST BE COOLED FOR 135 F TO 70 F WITHIN 2 HOURS AND A TOTAL OF 6 HOURS FROM 135 - 41F, INSTRUCTED TO DOCUMENT. PRIORITY VIOLATION, 7-38-005. CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TCS): COOKED CHICKEN AND COOKED CHORIZO LOCATED IN WALK IN COOLER WITHOUT DISCARD DATE. ALSO NOTED PREPACKAGED: PICO DE GALLO, SALSA, AND GUACAMOLE LOCATED IN DISPLAY CASE WITHOUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY READY-TO-EAT TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND FOOD HANDLER WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND CITY OF CHICAGO FOOD SERVICE MANAGER WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.
  4. Canvass

    6 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED LARGE WHITE CONTAINERS OF PRODUCTS (RICE, BEANS) NOT LABELED WITH COMMON NAME. INSTRUCTED TO LABEL ALL ANY TIME PRODUCT IS TAKEN FROM IT'S ORIGINAL CONTAINER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED WALL UNDER THREE COMPARTMENT SINK WITH EXPOSED PIPING. (REPAIRS BEING DONE)
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED WALK IN REFRIGERATION UNIT WITH A BUILD UP OF FOOD DEBRIS ON THE FLOORS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACK FLOW DEVICE ATTACHED TO THE MOP SINK LOCATED IN THE REAR EMPLOYEE TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER IN FRONT SERVICE AREA BEHIND THE COUNTER. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING PEST AND INSECT HARBORING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED HOOD VENTILATION SYSTEM IN REAR FOOD PREP AREA WITH A BUILD UP OF GREASE. INSTRUCTED TO CLEAN OR HAVE CLEANED AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOODS BEING PREPARED.
  5. Canvass

    5 infractions

    • 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
      • 3-301.11(B) OBSERVED A FOOD HANDLER HANDLE READY TO EAT FOODS (SLICED TOMATOES, TORTILLAS) WITH BARE HANDS. INSTRUCTED TO NEVER HANDLE ANY READY TO EAT FOODS WITH BARE HANDS. INSTRUCTED TO ALWAYS USE FOOD GRADE DISPOSABLE GLOVES (KNOWING WHEN TO CHANGE GLOVES AND PROPER HAND WASHING IN BETWEEN GLOVE USE) OR USE TONGS TO HANDLE READY TO EAT FOODS. MANAGER PROVIDED DISPOSABLE GLOVES FOR FOOD HANDLERS DURING THE INSPECTION. PRIORITY VIOLATION 7-38-010.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED HAND WASHING SIGNS ARE NEEDED INSIDE OF THE TOILET ROOMS LOCATED IN THE CUSTOMER DINING AREA. INSTRUCTED TO PROVIDE.
    • 20. PROPER COOLING TIME AND TEMPERATURE
      • 3-501.14 OBSERVED TCS FOOD (COOKED BEANS) AT IMPROPER TEMPERATURE. OBSERVED A LARGE POT WITH A CLOSED LID OF COOKED BEANS IMPROPERLY COOLING IN THE WALK IN COOLER (DATE ON THE POT OF BEANS WAS 5/19/20) AND AT AN IMPROPER TEMPERATURE OF 72.9F. INSTRUCTED TO ALWAYS PROPERLY COOL ALL TCS FOODS AT ALL TIMES. INSTRUCTED TO USE SMALLER CONTAINERS OR LEAVE THE LIDS SLIGHTLY OPEN IN ORDER TO ALLOW A PROPER COOLING AIR FLOW. MANAGER DISCARDED AND DENATURED ABOUT 20 LBS OF COOKED BEANS DURING THE INSPECTION. PRIORITY VIOLATION 7-38-005.
    • 46. GLOVES USED PROPERLY
      • 3-304.15(B-D) OBSERVED DISPOSABLE GLOVES NOT BEING USED TO HANDLE READY TO EAT FOODS. INSTRUCTED ON PROPER DISPOSABLE GLOVE USE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO COVERED RECEPTACLES INSIDE OF THE TOILET ROOMS. INSTRUCTED TO PROVIDE.
  6. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010, NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES FOR CLEANING UP VOMITING AND DIARRHEA, INSTRUCTED TO PROVIDE ALONG WITH THE NECESSARY ITEMS NEEDED, PREMISES HAS A DISINFECTANT RATED FOR NOROVIRUS AT THIS TIME. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PRE-PACKAGED GUACAMOLE, SALSA, TAMALES, OFFERED FOR RETAIL SALE WITHOUT A LABEL, INSTRUCTED TO PROPERLY LABEL WITH NAME OR FOOD, NET QUANTITY, INGREDIENTS LIST, MAJOR FOOD ALLERGENS,AND THE BUSINESS NAME AND ADDRESS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED REAR CUTTING BOARDS BEHIND MEAT COOLER. STAINED, DARK GROOVES, INSTRUCTED TO REPLACE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING, INSTRUCTED TO PROVIDE.
  7. Canvass

    0 infractions

  8. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED PREPACKAGED GUACAMOLE, SALSA, TAMALES NOT LABELED WITH NAME, INGREDIENTS AND NAME AND ADDRESS OF STORE. MANAGEMENT INSTRUCTED TO LABEL ALL PREPACKAGED FOODS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE THE MISSING FLOOR TILES AROUND THE RESTAURANT AND MEAT COUNTERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED EXCESSIVE CLUTTER ON THE FLOOR OF THE BASEMENT. MANAGEMENT INSTRUCTED TO ELEVATE ALL ARTICLES AT LEAST 6" OFF OF THE FLOOR. ORGANIZE AND MAINTAIN BASEMENT FREE OF EXCESS CLUTTER.
  9. Canvass Re-Inspection

    0 infractions

  10. Canvass

    7 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED NO EXPOSED HAND SINK IN THE FOOD PREP AREA. INSTRUCTED TO INSTALL AN EXPOSED HAND SINK IN THE FOOD PREP AREA. CRITICAL VIOLATION 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED POTENTIALLY HAZARDOUS FOODS (TAMALE, GUACAMOLE) HELD FOR OVER 24 HOURS WITHOUT THE PROPER LABEL CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO LABEL ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED FOOD CONTAINERS BY HOT HOLDING UNIT NOT INVERTED. INSTRUCTED TO KEEP ALL FOOD CONTAINERS INVERTED AND MAINTAIN. OBSERVED EQUIPMENT TOO LARGE TO SUBMERGE IN THE 3 COMPARTMENT. INSTRUCTED TO REMOVE LARGE EQUIPMENT OR INSTALL A BIGGER 3 COMPARTMENT SINK.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARDS WITH DEEP DARK GROOVES IN THE RAW MEAT DELI AREA. INSTRUCTED TO REPLACE AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS IN REAR WITH MINOR DIRT DEBRIS. INSTRUCTED TO CLEAN ALOND THE WALLS AND IN ALL CORNERS AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER IN THE REAR OF FACILITY (OLD EQUIPMENT, BOXES) INSTRUCTED TO REMOVE CLUTTER. OBSERVED SOME STOCK (SODA) ON THE FLOOR OF THE FRONT CUSTOMER SERVICE COUNTER. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED FOOD HANDLER WITH FOOD HANDLER CERTIFICATE. INSTRUCTED TO HAVE CERTIFICATE ON SITE AT ALL TIMES AND MAINTAIN.
  11. License Re-Inspection

    0 infractions

  12. License

    6 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • OBSERVED NO WASHBOWL INSIDE WASHROOM. INSTRUCTED MANAGER TO INSTALL WASHBOWL WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS. HAND WASHING IN UTILITY SINK IS PROHIBITED. CRITICAL VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE SOILED CARDBOARD TRAYS ON CHIP DISPLAY SHELVES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF SLICER AND PREP TABLES IN MEAT PREP AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING VENT COVER IN WASHROOM. REPLACE STAINED CEILING TILES IN PREP AND SALES AREAS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • PROVIDE LIGHT SHIELDS OR SHATTERPROOF BULBS IN PRODUCE DISPLAY CASE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE UNUSED ARTICLES AND EQUIPMENT IN BASEMENT TO PREVENT PEST HARBORAGE.

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