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MIXTECO

847 W BELMONT AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

MIXTECO has been inspected 14 times by Chicago Department of Public Health since May 3, 2016. The most recent inspection, on September 8, 2025, recorded 4 infractions.

2 of 14 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 and Food temperature control.

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.

  • 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 6 times across 5 separate inspections, most recently on September 8, 2025. 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 4 times across 3 separate inspections, most recently on December 11, 2024. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 14 times across 9 separate inspections, most recently on September 8, 2025. For example: IN-USE UTENSILS: PROPERLY STORED

  • 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 7 times across 4 separate inspections, most recently on September 8, 2025. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on June 27, 2018. For example: FOOD HANDLER REQUIREMENTS MET

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.

14 inspections

  1. Canvass

    4 infractions

    • 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 UTENSILS STORED INSIDE CHIPS CONTAINER. MUST PROPERLY STORE UTENSILS BETWEEN-USE TO PREVENT CONTAMINATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED HAND WASHING SINK DRAINING SLOW IN BASEMENT FOOD STORAGE AREA. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED PEELING PAINT ON WALLS BEHIND PREP TABLES IN BASEMENT FOOD PREPARATION AREA. MUST REPAINT AND MAINTAIN. WALLS MUST BE SMOOTH AND EASILY CLEANABLE. OBSERVED OPENINGS INTO CEILING AND AROUND PIPE ABOVE 3-COMPARTMENT SINK LOCATED IN THE BASEMENT. MUST SEAL AND MAINTAIN.
  2. Complaint

    6 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NOTED INTERIOR OF ICE MACHINE ATTACHED TO FOUNTAIN DRINK DISPENSER IN LOBBY IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NOTED SET UP AND USED 3 COMPARTMENT SINK WITH NO CHEMICAL SANITIZER IN THE SANITIZING SINK. PERSON IN CHARGE EMPTIED BASIN AND SET UP USING CHLORINE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER INTERNAL TEMPERATURE OF TCS FOODS SOUR CREAM 45.3 F, 46.9 F, AND CHIPOTLE AIOLI 53 F IN TO-GO CONTAINERS AT FRONT PREP COOLERS. PERSON IN CHARGE DISCARDED AND DENATURED APPROX. 60 2 OZ SOUR CREAM AND 40 2 OZ CHIPOTLE AIOLI APPROX 7 LBS VALUED AT $25. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED CUTTING BOARDS AT COOKS LINE AND ON PREP TABLE ACROSS FROM 3 COMPARTMENT SINK WITH DEEP STAINS AND CUTS. INSTRUCTED TO DEEP CLEAN AND RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE OR REPLACE AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NOTED NO COVERED RECEPTACLE IN WOMENS WASHROOM. INSTRUCTED TO PROVIDE LID FOR RECEPATCLE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED BASEMEMT FLOOR DRAIN IN NEED OF CLEANING. INSTRUCTED TO REMOVE FOOD DEBRIS AND GRIME, SANITIZE AND MAINTAIN.
  3. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED GASKET TORN AT COOLER UNDERNEATH THE GRILL. MUST REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOORING NEEDS RE-CAULKING AT FLOOR DRAIN NEAR THE 3-COMPARTMENT SINK. MUST RE-CAULK AND MAINTAIN IN GOOD REPAIR.
  4. Canvass

    0 infractions

  5. Canvass

    3 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-TOFU 49.8F, SHRIMP 47.3F/45F, CHICKEN 48F,45.7F, BEEF 48.9F/52.7F/48.6F. THE MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 30 LBS OF PRODUCTS WORTH $600.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF 2 DOOR REFRIGERATION UNIT AT THE PREP AREA TO BE IMPROPER AT 45.6F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
  6. Canvass

    6 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MISSING INTERNAL THERMOMETER INSIDE THE BASEMENT "COCA-COLA" COOLER USED FOR TCSFOOD STORAGE. MUST REPLACE.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTHS THROUGHOUT ALL PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • SOILED LINENS NOTED IN AN OPEN MESH BAG ON THE REAR WALKWAY. MUST PROPERLY STORE SOILED LINENS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • EXCESSIVE RUST ON THE TABLETOP CAN OPENER. MUST REMOVE/REPLACE RUST AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAKING PIPE IN THE CEILING ABOVE THE BASEMENT HVAC CLOSET. INSTRUCTED TO REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED THE FLOOR BEHIND THE GREASE TRAP AT THE 1ST FLOOR THREE COMPARTMENT SINK EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.----WOMEN'S WASHROOM WASHBOWL CAULKING IN POOR REPAIR. NOTED CRACKED AND DAMAGED. INSTRUCTED TO REPLACE.----POOLING WATER ON THE FLOOR OF THE BASEMENT HVAC CLOSET. MUST REMOVE AND MAINTAIN DRY FLOORS.
  7. Canvass

    1 infraction

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED DUST BUILD UP ON GRILL REACH IN COOLER CONDENSER. MUST CLEAN AND MAINTAIN EQUIPMENT.
  8. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED RUSTY AND DIRTY SHELVES INSIDE WALK IN COOLERS AT THE BASEMENT PREP AREA. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED RUSTY AND DIRTY CAN OPENER ATTACHED ON THE PREP TABLE AT THE BASEMENT FOOD PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NOTED PREMISE USING SMALL NECK BOTTLES TO INDIVIDUALLY PACKAGED FOR IN HOUSE USE ONLY WITH NO CLEANING PROCEDURE. INSTRUCTED MANAGEMENT TO PROVIDE A CLEANING PROCEDURE FOR THE REUSABLE BOTTLES.
  9. Canvass

    0 infractions

  10. Canvass

    1 infraction

    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOUND FOOD HANDLERS WITH NO FOOD-HANDLER TRAINING CERTIFICATES. MUST OBTAIN.
  11. Canvass

    4 infractions

    • 9. WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE
      • OBSERVED NO HOT WATER IN FACILITY AT TIME OF INSPECTION. NOTED HOT WATER AT ALL SINKS TO BE 68-70 DEGREES F. INSTRUCTED THAT FACILITY MUST PROVIDE HOT WATER FOR HANDWASHING (MINIMUM 85 DEGREES F) AND WAREWASHING (MINIMUM 110 DEGREES F) AT ALL TIMES. BY END OF INSPECTION, HOT WATER HEATER RECHARGED AND PROVIDED HOT WATER OF 110 DEGREES F. CRITICAL VIOLATION: 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST NOT STORE FOOD PACKAGING SUPPLIES UNDERNEATH EXPOSED SEWER LINES IN BASEMENT DRY STORAGE. MUST PROVIDE SHIELD ON EXPOSED LINES OR RELOCATE FOOD ITEMS SO THEY ARE NOT DIRECTLY UNDER THE LINES.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DUST FROM FAN COVERS IN WALK IN COOLER. MUST CLEAN FOOD RESIDUE FROM EXTERIOR OF OVEN MITTS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN FOOD SPLATTERS FROM CEILING IN BASEMENT PREP AREA.
  12. Canvass

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • THE CEILING TILE NEAR THE BASEMENT MOP SINK IS PEELING PAINT. MUST REPAIR/REPLACE. THE WALL UNDER THE 1ST FLOOR 3 COMPARTMENT SINK IS DAMAGED, WITH EXPOSED DRYWALL. MUST REPAIR WALL TO BE SMOOTH, NON-ABSORBENT AND EASILY CLEANABLE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST STORE MOPS AND BROOMS INVERTED OR AT LEAST 6 INCHES OFF THE FLOOR.
  13. License Re-Inspection

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO INSTALL SPLASH GUARDS ON BOTH SIDES OF THE NEWLY INSTALLED EXPOSED HAND SINK AT THE REAR DISH AREA.
  14. License

    1 infraction

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • MUST INSTALL AN EXPOSED HAND WASHING SINK WITH HOT AND COLD RUNNING WATER/ SOAP AND PAPER TOWELS. IN THE REAR DISH/PREP ROOM.

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