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MERCADITO LA MONARCA

2732 W 59TH ST, CHICAGO, IL 60629 · Grocery Store

Inspection summary

MERCADITO LA MONARCA has been inspected 5 times by Chicago Department of Public Health since April 3, 2024. The most recent inspection, on March 5, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 3 separate inspections, most recently on February 27, 2026. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 3 times across 3 separate inspections, most recently on February 27, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 April 3, 2024. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 April 3, 2024. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times across 3 separate inspections, most recently on March 6, 2025. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

5 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    3 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED BUILD UP OF MOLD-LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE. (ICE NOT USED FOR HUMAN CONSUMPTION). INSTRUCTED PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED HANDSINK AND MOP SINK SIDE BY SIDE WITH NO PARTITION. INSTRUCTED PERSON IN CHARGE TO INSTALL CLEANABLE PARTITION TO PREVENT CONTAMINATION WHEN SOILED MOP WATER IS EMPTIED.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED FACILITY 3-COMPARTMENT SINK FOR WARE WASHING NOT MEETING REQUIREMENTS. WATER TEMPERATURE OF THE SINK WAS OBSERVED AT 40.7F. INFORMED THE PERSON IN CHARGE THAT THE PROPER WATER TEMPERATURE OF THE 3-COMPARTMENT SINK SHALL BE MAINTAINED AT A MINIMUM TEMPERATURE OF 110F. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
  3. Complaint

    4 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTHS IMPROPERLY STORED ON PREP COUNTER. INSTD TO PROPERLY STORE IN SANITIZING SOLUTION WHEN NOT IN USE
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • GROCERY BAGS BEING USED TO STORE FOOD IN FREEZER. INSTD TO STORE IN FOOD GRADE CONTAINERS AND MAINTAIN
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • PLASTIC LINING ON TABLES IN PREP AREA. INSTD TO REMOVE PLASTIC LINING SO AS SURFACE TO BE SMOOTH, EVEN AND EASILY CLEANABLE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MALE FOOD HANDLER IN MEAT/DELI PREP AREA WITHOUT FOOD HANDLER TRAINING. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON SITE
  4. License Re-Inspection

    4 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED HANDWASHING SINK DIRECTLY NEXT TO FOOD PREP SINK IN KITCHEN AREA WITHOUT ADEQUATE SPLASH PROTECTION. INSTRUCTED TO PROVIDE SPLASH GUARD TO HANDWASHING SINK IN ORDER TO PREVENT CONTAMINATION AND MAINTAIN.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED ICE SCOOP STORED WITH HANDLE DIRECTLY IN THE FOOD AT THE ICE MACHINE. INSTRUCTED TO REMOVE ICE SCOOP AND STORE IN-USE UTENSIL ON A CLEAN, DRY SURFACE AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED NONFOOD-CONTACT SURFACES OF FRONT CASHIER AREA SHELVES TO BE CONSTRUCTED OF RAW WOOD AND NOT SMOOTH OR EASILY-CLEANABLE. INSTRUCTED TO REPLACE RAW WOOD OR TREAT WOOD TO ALLOW FOR SMOOTH AND EASILY-CLEANABLE SURFACE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BASE COVING IN ALL AREAS OF FACILITY TO BE MADE OF RAW WOOD AND NOT SMOOTH OR EASILY-CLEANABLE. INSTRUCTED TO REPLACE OR TREAT WOOD TO ALLOW FOR SMOOTH AND EASILY-CLEANABLE BASE COVING AND MAINTAIN.
  5. License

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEE HEALTH POLICY FORMS ON-SITE. INFORMED PERSON-IN-CHARGE EMPLOYEE HEALTH POLICY REQUIREMENT AND PROVIDED COPY OF EMPLOYEE HEALTH POLICY AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE SIGNED EMPLOYEE HEALTH POLICY FORMS AND MAINTAIN FORMS ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED LARGE DELI COOLER IN FOOD PREPARATION AREA COOLER INOPERABLE AT TIME OF INSPECTION. INSTRUCTED TO REPAIR OR REPLACE COOLER AND MAINTAIN IN GOOD REPAIR AND OPERABLE AT 41.0F OR BELOW. PRIORITY VIOLATION. 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED NO PEST CONTROL LOG ON-SITE AT TIME OF INSPECTION. FACILITY DOES NOT HAVE ROUTINE PEST CONTROL SERVICE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN LICENSED PEST CONTROL SERVICE AND PEST CONTROL SERVICE LOG, AND MAINTAIN ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-020(C).
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO PHYSICAL BARRIER BETWEEN FOOD PREPARATION AREA AND PUBLIC. INSTRUCTED TO PROVIDE PHYSICAL BARRIER BETWEEN FOOD PREPARATION AREA AND AREAS THAT ARE PUBLICLY ACCESSIBLE TO PREVENT PERSONS UNNECESSARY TO FOOD OPERATIONS FROM ENTERING FOOD PREPRATION AREAS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED NONFOOD-CONTACT SURFACES OF FRONT CASHIER AREA SHELVES TO BE CONSTRUCTED OF RAW WOOD AND NOT SMOOTH OR EASILY-CLEANABLE. INSTRUCTED TO REPLACE RAW WOOD OR TREAT WOOD TO ALLOW FOR SMOOTH AND EASILY-CLEANABLE SURFACE AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED 3-COMPARTMENT SINK BASINS NOT SUFFICIENT IN SIZE TO ALLOW FOR EFFECTIVE CLEANING AND SANITIZING OF ALL EQUIPMENT ON-SITE. INSTRUCTED TO REPLACE EXISTING 3-COMPARTMENT SINK WITH LARGER FIXTURE THAT ALLOWS ALL MULTI-USE EQUIPMENT TO BE FULLY-SUBMERGED AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-025.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO DRAINBOARD PROVIDED AT 3-COMPARTMENT SINK. INSTRUCTED TO INSTALL DRAINBOARD AT 3-COMPARTMENT SINK FOR ALLOW FOR ADEQUATE DRAINAGE OF WATER FROM CLEAN EQUIPMENT AND AIR DRYING AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED ICE MACHINE THAT IS NOT IN-USE MISSING BACKFLOW PREVENTION DEVICE IN THE FOOD PREP AREA. INSTRUCTED TO INSTAL BACKFLOW PREVENTION DEVICE FOR ICE MACHINE AND MAINTAIN IN GOOD REPAIR.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED WASTE WATER LEAKING IN BASEMENT FROM PIPES INSTALLED IN FOUNDATION. PERSON-IN-CHARGE STATES FACILITY IS AWAITING SERVICE TO DIRECT WASTE WATER TO BASEMENT SEWAGE DRAIN. INSTRUCTED TO REPAIR PIPES TO ALLOW WASTE WATER TO DRAIN INTO BASEMENT DRAIN. PRIORITY VIOLATION. 7-38-030(C).
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BASE COVING IN ALL AREAS OF FACILITY TO BE MADE OF RAW WOOD AND NOT SMOOTH OR EASILY-CLEANABLE. INSTRUCTED TO REPLACE OR TREAT WOOD TO ALLOW FOR SMOOTH AND EASILY-CLEANABLE BASE COVING AND MAINTAIN.

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