Skip to content
Loading map…

MINI MARKET

33 E 59TH ST, CHICAGO, IL 60637 · Grocery Store

Inspection summary

MINI MARKET has been inspected 5 times by Chicago Department of Public Health since October 6, 2023. The most recent inspection, on November 18, 2024, found no infractions.

2 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene 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 2 separate inspections, most recently on October 20, 2023. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 on October 12, 2023. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 October 12, 2023. 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 October 12, 2023. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 9 times across 3 separate inspections, most recently on August 29, 2024. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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

    0 infractions

  2. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WATER STAINED CEILING TILE IN THE WASHROOM; INSTRUCTED TO REPLACE TILE WHERE NEEDED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND ITEMS STORED IN UNUSED DELI AREA; INSTRUCTED TO ORGANIZE AND MAINTAIN TO AVOID CLUTTER. REMOVE ITEMS FROM SINKS AND MOVE EMPTY CARDBOARD BOXES TO DISPOSAL AREA.
  3. License Re-Inspection

    7 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • ALL SALES SHELVES IN NEED OF CLEANING TO REMOVE ALL DEBRIS. INSTRUCTED TO CLEAN ALL SHELVES
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL PREP TABLES IN REAR AREA IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • WASHROOM IN NEED OF GARBAGE CAN WITH LID INSTRUCTED TO OBTAIN AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • ALL PLUMBING FIXTURES IN NEED OF DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS THROUGHOUT IN NEED OF CLEANING TO REMOVE ANY DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ALL EMPLOYEES WHO DO NOT HOLD CITY OF CHICAGO SANITATION CERTIFICATE MUST HAVE FOOD HANDLER CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN.
  4. License

    17 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • NO ONE ON SITE WITH CITY OF CHICAGO SANITATION CERTIFICATE INSTRUCTED TO PROVIDE
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CERTIFIED MANAGER CERTIFICATE ON SITE AT TIME OF INSPECTION. MANAGER STATES HE WILL BE PREPARING NACHOS WITH MEAT AND CHEESE. INSTRUCTED TO PROVIDE CERTIFIED MANAGER CERTIFICATE PRIORITY FOUNDATION 7-38-012
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE FOR EMPLOYEES. INSTRUCTED TO OBTAIN AND MAINTAIN POLICY AT ALL TIMES. PRIORITY FOUNDATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT/DIARRHEA CLEAN UP KIT ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION 7-38-005
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO SOAP AT HAND IN BACK PREP AREA, FRONT HAND SINK OR WASHROOM. INSTRUCTED TO PROVIDE SOAP TO PROPERLY WAS HANDS AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C)
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • REAR RAW MEAT CASE IS AT 48.9 DEGREES. INSTRUCTED TO HAVE AT 41.0 DEGREES OR BELOW TO MAINTAIN ALL FOOD ITEMS AT PROPER TEMPERATURE. PRIORITY 7-38-005
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO STEM THERMOMETER ON SITE TO MEASURE ALL TCS FOOD ITEMS COOKED OR UNCOOKED. INSTRUCTED TO OBTAIN AND MAINTAIN IN GOOD WORKING ORDER ON SITE. PRIORITY FOUNDATION 7-38-005
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO PEST CONTROL LOGBOOK OR PROOF OF PEST CONTROL ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE COMPLETE PEST CONTROL LOGBOOK. PRIORITY FOUNDATION 7-38-020(C)
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL WIPING CLOTHS MUST BE STORED IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • ALL SALES SHELVES IN NEED OF CLEANING TO REMOVE ALL DEBRIS. INSTRUCTED TO CLEAN ALL SHELVES.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHEMICAL TEST STRIPS ON SITE AT THIS TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN CHEMICAL TEST STRIPS AT ALL TIMES. PRIORITY FOUNDATION 7-38-005
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL PREP TABLES IN REAR AREA IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • HOT WATER AT 3 COMPARTMENT SINK, 2 HANDSINKS AND WASHROOM SINK NOT AT PROPER TEMPERATURE. WATER IS CURRENTLY AT 89.0 DEGREES. INSTRUCTED TO MAINTAIN 110 DEGREES. PRIORITY FOUNDATION 7-38-030(C)
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • IN NEED OF GARBAGE CAN WITH LID INSTRUCTED TO OBTAIN AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • ALL PLUMBING FIXTURES IN NEED OF DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN CLEAN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS THROUGHOUT IN NEED OF CLEANING TO REMOVE ANY DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • ALL EMPLOYEES WHO DO NOT HOLD CITY OF CHICAGO SANITATION CERTIFICATE MUST HAVE FOOD HANDLER CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN.
  5. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website