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MI TIENDITA BAKERY STORE

4801 S WOLCOTT AVE, CHICAGO, IL 60609 · Bakery

Inspection summary

MI TIENDITA BAKERY STORE has been inspected 5 times by Chicago Department of Public Health since March 9, 2022. The most recent inspection, on August 26, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 on August 19, 2026. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 2 times across 2 separate inspections, most recently on August 19, 2026. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 October 10, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 October 10, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 March 9, 2022. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

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

    5 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • No certified food service manager on site while serving and handling TCS foods ( cooked chicken, rice and meats) instructed to obtain. Priority foundation violation.7-38-012.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • Found 25lbs of raw beef, chicken and pork held at 49.1-51.4f at meat prep area cooler. Instructed to keep all cold TCS foods held at 41f or lower. Priority violation 7-38-005. food discarded valued at $100.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • Fresh meat display cooler air temperature at 49.6f, instructed to keep all coolers temperature at 41f or lower. Priority violation 7-38-005, cooler is tagged not allowed to us.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • Found 8 live cockroaches in freezer door gasket at rear storage room, instructed to eliminate insects, pest control service recommended priority foundation violation 7-38-020(A)
  3. Complaint Re-Inspection

    1 infraction

    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED NO FOOD HANDLER CERTIFICATES FOR NEW FOOD HANDLERS ON SITE. INSTRUCTED TO MAINTAIN ON SITE FOR REVIEW.
  4. Complaint

    8 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WHILE PREPARING AND SERVING RAW BEEF, RICE, BEANS, CHICKEN. INSTRUCTED TO PROVIDE AT LEAST ONE CERTIFICATE HOLDER ON SITE WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF PEST ACTIVITY ON SITE DURING TIME OF INSPECTION. NOTED APPROXIMATELY 50 SMALL AND LARGE RODENT DROPPINGS IN THE FOLLOWING PLACES... UNDER CHIP RACKS NEXT TO MEAT DISPLAY COOLER, UNDER LAYS CHIP RACKS LOCATED IN FRONT AND MID GROCERY AREA, IN STORAGE AREA NEXT TO TOILET ROOM AS WELL AS UNDER PRODUCE RACKS. NOTED APPROXIMATELY 25 SMALL AND LARGE BLACK LIVE FLIES FLYING THROUGHOUT PREP AREA, ON GLASS CASING CONTAINING BAKED PASTIES, ON EQUIPMENT STORING PRODUCE AND ON WALLS IN PREP ARERA.RECOMMENDED TO CONTACT PEST CONTROL FOR SERVICE, REMOVE DROPPINGS, CLEAN AND SANITIZE ALL SAID AREAS. PRIORITY FOUNDATION VIOLATION. #7-38-020 (A). CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED HOT HOLDING EQUIPMENT LOCATED IN PREP AREA STORING COOKED (RICE, BEANS, CHICKEN, STEWS, ETC) WITH PROTECTIVE BARRIER MISSING, LEAVING FOOD EXPOSED TO POSSSIBLE CONTAMINATION FROM THE PUBLIC. INSTRUCTED TO PROVIDE AND MAINTAIN.PRIORITY VIOLATION. PIC DISCARDED ALL FOOD ITEMS STORED IN EQUIPMENT AND DISCONTINUED USE AT THIS TIME. #7-38-005. CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CRATES USED FOR STORAGE AND ELEVATION THROUGHOUT PREP, GROCERY AND STORAGE AREA. INSTRUCTED TO DISCONTINUE USE AND PROVIDE SMOOTH AND EASILY CLEANABLE EQUIPMENT FOR STORING ITEMS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD DEBRIS DELI DISPLAY COOLER INSIDE THE SLIDING DOOR SECTION OF MEAT COOLER IN PREP AS WELL AS SHELVING UNITS LOCATED INSIDE REACH IN COOLERS WITH BLACK AND GREY MOLD LIKE BUILD UP ON NON-FOOD CONTACT SURFACES. INSTRUCTED TO CLEAN AND MAINTAIN FREE OF ACCUMULATED BUILDUP.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED TRASH BUILD UP UNDERNEATH OUTSIDE RECEPTACLES BEHIND FACILITY. INSTRUCTED TO REMOVE AND MAINTAIN REFUSE AREAS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISCELLANEOUS ITEMS STORED IMPROPERLY IN STORAGE ROOM CONNECTED TO PREP AREA ON FLOORS. INSTRUCTED TO ORGANIZE AND STORE ALL ITEMS AT LEAST 6 INCHES OFF FLOOR AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER CERTIFICATES FOR NEW FOOD HANDLERS ON SITE. INSTRUCTED TO MAINTAIN ON SITE FOR REVIEW.
  5. License

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE THAT A VOMIT AND DIARRHEA CLEAN UP PROCEDURE MUST BE WRITTEN AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO DRAIN BOARD FOUND AT THREE COMP SINK; MUST INSTALL A DRAIN BOARD AT THREE COMP SINK.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • INSTRUCTED THAT ALL EMPLOYEES THAT ARE NOT FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.

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