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MIXTECO GRILL #3 LLC

1209-11 N NOBLE ST, CHICAGO, IL 60642 · Restaurant

Inspection summary

MIXTECO GRILL #3 LLC has been inspected 8 times by Chicago Department of Public Health since December 15, 2021. The most recent inspection, on April 30, 2026, recorded 5 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Protecting food from contamination.

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 3 times across 2 separate inspections, most recently on April 30, 2026. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 April 30, 2026. For example: PERSONAL CLEANLINESS

  • 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 April 30, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 June 21, 2024. 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 5 times across 5 separate inspections, most recently on April 30, 2026. For example: ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS 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.

8 inspections

  1. Canvass

    5 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE REACH IN THE 2-DOOR FREEZER LOCATED IN THE BASEMENT AREA. INSTRUCTED TO PROVIDE THERMOMETER TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED IN CONTAINERS IN THE WALK-IN COOLER UNCOVERED. INSTRUCTED TO PROVIDE FOOD GRADE LIDS AND/OR COVERS TO PREVENT CONTAMINATION.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED TO WEAR A HAIR RESTRAINTS.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED IN-USE UTENSILS STORED IMPROPERLY IN THE FRONT PREP AREA. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE EXHAUST VENTILATION IN THE MEN AND WOMEN WASHROOMS. INSTRUCTED TO CLEAN.
  2. Canvass

    0 infractions

  3. Canvass Re-Inspection

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11 THE DRYWALL AND PEELING PAINT IN THE BASEMENT FOOD PREP AREA.
  4. Canvass

    4 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE THE WALK-IN COOLER AND 2-DOOR SALSA PREP COOLER. OBSERVED SALSA AT 50-53F AND GUACAMOLE AT 51F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED THE 2 DOOR SALSA PREP COOLER BEHIND THE FRONT COUNTER WITH AN AIR TEMPERATURE OF 50F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS SALSA AND GUACAMOLE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE PREP COOLER BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROX. 40 LIVE SMALL FLYING INSECTS ON THE WALLS AND CEILING OF THE 1ST FLOOR AND BASEMENT FOOD PREP AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED A SECTION OF THE FLOOR IN DISREPAIR IN FRONT OF THE EXPOSED HAND-WASHING SINK IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO REPAIR THE FLOOR.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    2 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO KIT AND PROCEDURE ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN KIT CONTAINING ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED IMPROPER HOT WATER TEMPERATURE AT HAND WASHING SINK IN BASEMENT AT 73.5F, HOT WATER TEMPERATURE AT HAND WASHING SINK IN WASHROOM IN BASEMENT FOUND AT 72.5F, HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK IN BASEMENT FOUND AT 75.3F. INSTRUCTED MANAGER PROPER HOT WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK MUST BE AT LEAST 110.0F TO PROPERLY WASH, RINSE AND SANITIZE UTENSILS AND EQUIPMENT. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. THERE WAS HOT WATER HOWEVER AT THE PREP AREAS AND 3 COMPARTMENT SINK UP STAIRS AND THEY WERE WITHIN NORMAL RANGE 100-110F
  7. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED SOILED FLOOR DRAINS WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
  8. License

    0 infractions

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