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MiMi's Tacos And French Fries

1352 W TAYLOR ST, CHICAGO, IL 60607 · Restaurant

Inspection summary

MiMi's Tacos And French Fries has been inspected 6 times by Chicago Department of Public Health since June 18, 2024. The most recent inspection, on May 21, 2026, recorded 4 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Handwashing and staff hygiene.

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.

  • 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 4 times across 2 separate inspections, most recently on May 21, 2026. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 June 18, 2024. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 4 times across 2 separate inspections, most recently on May 21, 2026. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • 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 2 times on June 18, 2024. 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.

6 inspections

  1. Canvass

    4 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • THE FOLLOWING TCS FOODS DATED 5/20 IN LARGE, DEEP CONTAINERS AT IMPROPER COLD HOLDING TEMPERATURES: MASHED POTATOES 55.5F, AND COOKED GREENS WITH MEAT AT 54.5F. ALL DISCARDED AND DENATURED AT THIS TIME. APPROX 25LBS $100 VALUE. INSTD TO MAINTAIN COLD FOODS AT 41F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005 PRIORITY
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 2-COMPARTMENT SINK SLOW DRAINING. INSTD TO REPAIR AND MAINTAIN
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • ICE MACHINE DRAIN LINE APPROXIMATELY 4 INCHES INTO FLOOR DRAIN WITH EXCESSIVE BLACK SLIME/WASTE ON LINE. INSTD TO PROPERLY DRAIN AND MAINTAIN ACCORDING TO LAW
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • BASEMENT FLOOR NOT DRY IN AREAS AND WITH SOME WATER ACCUMULATION. INSTD TO MAINTAIN CLEAN AND DRY
  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT PREP COLD HOLDING UNIT, SUCH AS 10 LBS OF FISH AT 48.1F AND 10 LBS COOKED GREENS AT 50.5F. THE MANAGER DISCARDED AND DENATURED A TOTAL OF 20 LBS AT $200. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED FACILITY EQUIPMENT FOR COLD HOLDING IN DISREPAIR. NOTED REACH IN PREP COOLER TO BE AT IMPROPER AT 55F. INFORMED PERSON IN CHARGE TO REPAIR OR REPLACE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. TAGGED UNIT. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETERS IN REACH-IN COOLERS IN FRONT SERVING AND PREP AREAS. INSTRUCTED MANAGER TO PROVIDE THERMOMETERS IN ALL COOLERS.
  4. License

    0 infractions

  5. License

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED MISSING HANDWASH SIGNAGE AT THE BASEMENT HANDWASH SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE PREP AND STORAGE AREAS. MUST REMOVE AND PROVIDE SHELVING 6" OFF THE FLOOR AND PROVIDE FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REMOVE RUST AND FOOD DEBRIS FROM STORAGE RACKS IN WALK-IN COOLER, AND BASEMENT STORAGE AREA SURFACE MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE BUILDUP AT SMOKERS IN THE KITCHEN. INSTRUCTED TO CLEAN AND MAINTAIN.
  6. License

    0 infractions

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