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MEDITERRANEO CAFE

4229 N LINCOLN AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

MEDITERRANEO CAFE has been inspected 9 times by Chicago Department of Public Health since May 9, 2024. The most recent inspection, on June 24, 2026, recorded 14 infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 14 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Pests.

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 2 times across 2 separate inspections, most recently on June 24, 2026. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 June 24, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

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

    Recorded once on March 24, 2025. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 9, 2024. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 May 9, 2024. For example: THERMOMETERS PROVIDED & ACCURATE

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.

9 inspections

  1. Canvass

    14 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO SIGNS OR POSTERS NEAR HAND WASHING SINK IN FRONT BAR AREA. MUST PROVIDE SIGNS OR POSTERS AND MAINTAIN AT ALL TIMES.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED ITEMS STORED ON FLOOR IN BASEMENT FOOD PREPARATION AREA. MUST ELEVATE ITEMS OF THE FLOOR AND MAINTAIN AT ALL TIMES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUSTY BOTTOM OF PREP TABLES IN BASEMENT FOOD STORAGE AREA AND SHELVING INSIDE WALK-IN COOLER LOCATED IN THE BASEMENT. MUST REPAINT OR REPLACE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES FOR STORED ITEMS IN THE BASEMENT. MUST USE APPROVED SHELVING.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATION OF ICE BUILD UP INSIDE CHEST FREEZERS LOCATED IN THE BASEMENT.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK IN REAR DISHWASHING AREA. MUST REPAIR AND MAINTAIN AT ALL TIMES.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLES PROVIDED IN THE UNISEX CUSTOMERS WASHROOMS. MUST PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DAMGED, CRACKED AND BROKEN FLOOR TILES IN REAR DISHWASHING AREA. MUST REPAIR/REPLACE AND MAINTAIN. OBSERVED BIG OPENING INTO WALL BEHIND ICE MACHINE IN THE BASMENT FOOD PREP AREA.MUST SEAL OPENING AND MAINTAIN. OBSERVED PEELING PAINT ON CEILING ABOVE FOOD STORAGE SHELVING IN THE BASMEMENT. MUST REPAINT AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE AND FOOD DEBRIS BUILD UP ON FLOOR UNDER AROUND AND BEHIND ALL COOKING EQUIPMENT IN FRONT PREP AREA ALSO OBSERVED DIRT AND DEBRIS UNDERNEATH PREP TABLES IN THE BASEMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER AND UNNECESSARY ITEMS INSIDE DRY STORAGE ROOM LOCATED IN REAR OF BASEMENT. MUST REMOVE CLUTTER AND UNNECESSARY ITEMS TO PREVENT RODENT HARBORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND FOOD DEBRIS ON FLOOR DRAINS IN FOOD PREP AREAS AND DISHWASHING AREA. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO RECAULK WORN OUTBLACK CAULKING BEHIND 3-COMPARTMENT SINK IN REAR DISHWASHING AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PROVIDE MECHANICAL VENTILATION AT THE BASEMENT PREP DOUBLE ELETRICAL OVEN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED ACCUMULATION OF DUST BUILD UP ON CEILING VENTILATION VENTS THROUGHOUT PREMISES INCLUDING WASHROOMS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
  2. Non-Inspection

    0 infractions

  3. Canvass Re-Inspection

    2 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED DRINKING CUPS AND CUTLERY AT THE DINING TABLE NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL DRINKING CUPS AND CUTLERY AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED LOOSE AND MISSING KNOTS ON LID OF SERVICE PREP COOLERS AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
  4. Canvass

    5 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE.PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • NOTED A VACUUM PACKAGING MACHINE ON SITE AND ASSORTED FOOD ITEMS INSIDE THE WALK IN COOLER VACUUM PACKAGED WITH NO PROOF OF HACCP OR VARIANCE PER HEALTH CODE REQUIREMENT. INSTRUCTED MANAGEMENT DISCONTINUE THE VACUUM PACKAGING PROCESS UNTIL A VARIANCE AND HACCP ARE APPROVED BY THE HEALTH DEPARTMENT.THE FOLLOWING FOOD ITEMS THAT WERE VACUUM PACKAGED WERE ALSO TAGGED AND HELD FOR INSPECTION STEAK WITH APPROXIMATELY 10LBS OF PRODUCTS WORTH $250 WAS DISCARDED. PRIORITY FOUNDATION VIOLATION#7-38-005. CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NOTED NO PEST CONTROL LOG BOOK ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A PEST CONTROL LOG BOOK AT ALL TIMES. PRIORITY FOUNDATION #-38-020(C). CITATION ISSUED.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED DRINKING CUPS AND CUTLERY AT THE DINING TABLE NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL DRINKING CUPS AND CUTLERY AT THE DINNING TABLES TO PREVENT DUST ACCUMULATION
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED LOOSE AND MISSING KNOTS ON LID OF SERVICE PREP COOLERS AT THE KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
  5. Non-Inspection

    0 infractions

  6. License Re-Inspection

    0 infractions

  7. License Re-Inspection

    3 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO VISIBLE BACK FLOW PREVENTER DEVICE ON ESPRESSO MACHINE WATER LINE. MUST INSTALL.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED SELF CLOSING DEVICE ON TOILET ROOM DOOR NOT WORKING (LEFT SIDE). MUST REPAIR. TOILET ROOM DOORS MUST BE SELF CLOSING.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE. MUST PROVIDE
  8. License

    9 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. INSTRUCTED TO HAVE AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012.
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE VERIFICATION FOR EACH EMPLOYEE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEDURE ON SITE. INSTRUCTED TO PROVIDE ALL NECESSARY SUPPLIES AS OUTLINED IN POLICY. PRIORITY FOUNDATION VIOLATION. 7-38-005.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY POSTED ON MENU FOR FOOD ITEMS COOKED TO ORDER(FILET MIGNON, BONE IN RIBEYE, SALMON). INSTRUCTED TO MARK AN ASTERISK ON THESE FOOD ITEMS. STATEMENT ON MENU MUST INCLUDE, "THESE FOOD ITEMS ARE COOKED TO ORDER. Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness." PRIORITY FOUNDATION VIOLATION. 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO METAL STEM THERMOMETER ON SITE. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO VISIBLE BACK FLOW PREVENTER DEVICE ON ESPRESSO MACHINE WATER LINE. MUST INSTALL.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED SELF CLOSING DEVICE ON TOILET ROOM DOOR NOT WORKING (LEFT SIDE). MUST REPAIR. TOILET ROOM DOORS MUST BE SELF CLOSING.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE. MUST PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.
  9. License

    0 infractions

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