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MIC DUCK'S

3401 W BELMONT AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

MIC DUCK'S has been inspected 9 times by Chicago Department of Public Health since December 4, 2019. The most recent inspection, on April 13, 2026, recorded 8 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 8 times across 5 separate inspections, most recently on April 13, 2026. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 5 times across 4 separate inspections, most recently on April 13, 2026. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 2 times on August 19, 2022. For example: FOOD SEPARATED AND PROTECTED

  • 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 August 19, 2022. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 8, 2021. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

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. Complaint

    8 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS HELD AT IMPROPER COLD HOLING TEMPERATURE INSIDE 2-DOOR FRONT PREP COOLER AND REAR 3-DOOR TALL REFRIGERATOR RAW CHICKEN 48.7F, CHICKEN BREAST 47.3F RAW BEEF 53.4F, HAMBURGERS 54.2F, GYRO SAUCE 50.5F INSTRUCTED ABOVE TO MAINTAIN ALL COLD TCS FOODS AT 41.0F OR BELOW. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELY 45#S OF FOOD VALUE OF $288.00. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED 2-DOOR FRONT PREP COOLER AT IMPROPER COLD HOLDING TEMPERATURE OF 57.3F. DURING INSPECTION. INSTRUCTED TO REPAIR AND BE ABLE TO MAINTAIN PROPER COLD HOLDING TEMPERATURE OF 41.0F OR BELOW. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED. COLD HOLDING UNIT TAGGED HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE COLD HOLDING UNIT IS RE-INSPECTED BY CDPH AND MAINTAINING PROPER COLD HOLDING TEMPERTAURE OF OF 41.F OR BELOW.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED ICE SCOOPS STORED ON TOP OF ICE MACHINE LOCATED IN FRONT KITCHEN FOOD PREP AREA. MUST PROPERLY STORED ICE SCOOPS IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE AMOUNT OF ICE BUILD UP INSIDE MEAT CHEST FREEZER LOCATED IN REAR FOOD STORAGE AREA. MUST REMOVE ICE AND CLEAN INTERIOR SURFACE OF CHEST FREEZER.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE AND DIRT BUILD UP INSIDE DEEPFRYERS IN KITCHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED EXPOSED HANDWASHING SINK IN KITCHEN FOOD PREP AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED OPENING INTO CEILING ABOVE MEAT CHEST FREEZER. MUST SEAL OPENINGS AND MAINTAIN.
  2. Canvass

    4 infractions

    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED KNIVES STORED IN BETWEEN PREP COOLER AND PREP TABLE IN THE KITCHEN. INSTRUCTED TO PROVIDE KNIFE RACK OR MAGNETIC KNIFE STRIP FOR PROPER KNIFE STORAGE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED NOT TO USE PLASTIC SODA CRATES OR MILK CRATES AS A MEANS OF ELEVATION IN FRONT PREP AREA BEHIND THE COUNTER. MUST USE PROPER RAISED STORAGE SHELF 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF PREP COOLER IN THE KITCHEN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS WITH DRIED FOOD DEBRIS ACCUMULATION ALONG THE WALLS, BEHIND COOLERS AND FREEZERS IN FRONT PREP AND IN REAR DISHWASING AREA.
  3. Canvass

    0 infractions

  4. Canvass

    4 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF ICE MACHINE WITH MINIMAL CALCIUM BUILD-UP.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE PREP COOLER INFRONT PREP AREA AND IN REAR REACH-IN COOLER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO DEFROST REACH-IN COOLER WITH HEAVY ICE BUILD-UP IN REAR AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO PROPERLY STORE CLEANING EQUIPMENT/MOPS OFF THE FLOOR.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    18 infractions

    • 15. FOOD SEPARATED AND PROTECTED
      • FOUND UNPACKAGED GYRO MEAT IN FREEZER NOT SEPARATED FROM OTHER FROZEN FOODS. INSTRUCTED TO COVER OR STORE IN FOOD GRADE CONTAINER.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND TCS FOOD HELD AT IMPROPER COLD TEMPERATURES IN 3-DOOR COOLER: CHICKEN 46.2F, CHILI 47.5F, ITALIAN BEEF 46.8-47.3F, STEAK 48.5F, BEANS 47-60.8F, CHEESE 52.3F, RICE 52.5F, PORK/CHICKEN TAMALES 48-52.1F, EGGS 50F. INSTRUCTED TO HOLD COLD FOOD AT 41F OR BELOW.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 50#'S OF FOOD WORTH $500.00. PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MENU DOES NOT DISCLOSE AND REMIND CONSUMERS THE SPECIFIC MENU ITEMS ARE RAW OR UNDERCOOKED (BURGER) AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST DISCLOSE AND REMIND SUCH ITEMS. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND BULK CONTAINERS NOT LABELED (RICE) IN REAR STORAGE AREA. INSTRUCTED TO LABEL ALL FOODS NOT IN ORIGINAL CONTAINERS.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • FOUND BOWLS AND POTS ABOVE 3-COMPARTMENT SINK NOT INVERTED. MUST INVERT DURING STORAGE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND CAN OPENER WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOUND DUCT TAPE USED FOR REPAIR ON PANEL OF REACH IN FREEZER. MUST REMOVE AND REPAIR. FOUND RUSTY SHELF IN PREP COOLER, AND RAW WOOD THROUGHOUT NORTH WALL OF PREP AREA AND NEXT TO REAR DOOR. FOUND ROTTED WOODEN SHELF ABOVE REAR REACH IN FREEZER. MUST REPAIR/REPLACE ALL OF THE ABOVE TO MAKE SMOOTH AND EASILY CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • FOUND CARDBOARD LINED SHELF IN PREP AREA. INSTRUCTED TO REMOVE TO MAKE SMOOTH AND EASILY CLEANABLE. FOUND INTERIOR OF FRYER CABINET WITH ACCUMULATED GREASE. MUST CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FOUND LEAKING FAUCET AT 3-COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND WET MOP DRYING ON RESTROOM FLOOR. MUST HANG SOILED MOPS TO AIR DRY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND FOOD DEBRIS ON FLOORS THROUGHOUT PREP AND DISH AREA. INSTRUCTED TO CLEAN FLOORS UNDER SHELVING AND EQUIPMENT, AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND BROKEN COOLER IN DINING AREA, AND ITEMS STORED ON FLOOR IN PREP AREA. MUST REMOVE UNNECESSARY COOLER FROM PREMISES. STORE ITEMS AT LEAST 6" OFF FLOOR FOR EASY CLEANING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND CEILING VENT MISSING ABOVE DISH AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • FOUND DUSTY CEILING VENTS IN NEED OF REPAIR IN RESTROOM AND DINING AREA. MUST REPAIR, CLEAN, AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • FOUND LIGHTS IN POOR REPAIR IN PREP AREA AND ABOVE REAR STORAGE. MUST REPAIR AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED FOOD HANDLERS WITHOUT FOOD HANDLER CERTIFICATE. INSTRUCTED ALL FOOD HANDLERS MUST BE CERTIFIED WITH VERIFICATION ON PREMISES.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • FOUND THE FOLLOWING VIOLATIONS FROM 6/8/21 REPORT #2510943 NON-COMPLIANCE: #37: OBSERVED CAKE SLICES FOR SALE IN COOLER LOCATED NEXT TO CASH REGISTER WITH NO LABELS. INSTRUCTED TO LABEL WITH ALLERGEN AND TRACE BACK INFORMATION. #47: OBSERVED CUTTING BOARD ATTACHED TO CONDIMENT COOLER COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES. #51:OBSERVED NO BACKFLOW PREVENTION DEVICE CONNECTED TO UTILITY SINK. INSTRUCTED TO PROVIDE IN ACCORDANCE WITH ALL RELEVANT LAWS, CODES, AND REGULATIONS. INSTRUCTED TO CORRECT NOTED VIOLATIONS AND MAINTAIN BY 8/26/2022. PRIORITY FOUNDATION VIOLATION 7-42-090,CITATION ISSUED.
  7. Complaint

    9 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO PAPER TOWELS FOR HAND DRYING IN EMPLOYEE RESTROOM. INSTRUCTED TO PROVIDE PAPER TOWELS AT ALL HAND WASHING STATIONS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED BROKEN THERMOMETER INSIDE 3 DOOR COOLER LOCATED OPPOSITE 3 COMPARTMENT SINK. INSTRUCTED TO REPLACE WITH WORKING THERMOMETER.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED CAKE SLICES FOR SALE IN COOLER LOCATED NEXT TO CASH REGISTER WITH NO LABELS. INSTRUCTED TO LABEL WITH ALLERGEN AND TRACE BACK INFORMATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARD ATTACHED TO CONDIMENT COOLER COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW PREVENTION DEVICE CONNECTED TO UTILITY SINK. INSTRUCTED TO PROVIDE IN ACCORDANCE WITH ALL RELEVANT LAWS, CODES, AND REGULATIONS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED TRASH RECEPTACLE INSIDE UNISEX EMPLOYEE RESTROOM. INSTRUCTED TO PROVIDE.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED SLIGHT BUILD UP OF TRASH ON GROUND IN DUMPSTER AREA AND GREASE ON SIDE OF USED COOKING OIL CONTAINER. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HEAVY BUILD UP OF DIRT, GRIME, AND FOOD DEBRIS UNDERNEATH ALL EQUIPMENT, INSIDE FRYER CABINET, AND INSIDE PREP COOLER USED TO STORE HOT DOGS AND CONDIMENTS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNUSED COCA-COLA COOLER BEING STORED IN DINING ROOM. INSTRUCTED TO REMOVE FROM PREMISES.
  8. Canvass

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 3-COMPARTMENT SINK GREASE TRAP LID RUSTED ALSO 3-COMPARTMENT SINK MIDDLE COMPARTMENT PIPE DRAINING SLOWLY. MUST PAINT/REPLACE SAID GREASE TRAP LID AND 3-COMPARTMENT SINK PIPE MUST DRAIN QUICKLY.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED ONE FOOD HANDLER WITHOUT FOOD HANDLER CERTIFICATE. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH NAMES OF EMPLOYEES ON PREMISES.
  9. License

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE WITH ALL NECESSARY ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED 3-COMPARTMENT SINK STOPPERS (X2) NOT WORKING. MUST PROVIDE ADDITIONAL WORKING STOPPERS (X2) FOR 3-COMPARTMENT SINK.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO COVERED TRASH RECEPTACLE IN WASHROOM. MUST PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO FOOD ALLERGEN TRAINING CERTIFICATE ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.

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