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MOLE VILLAGE RESTAURANT

2302 S BLUE ISLAND AVE, CHICAGO, IL 60608 · Restaurant

Inspection summary

MOLE VILLAGE RESTAURANT has been inspected 8 times by Chicago Department of Public Health since January 22, 2019. The most recent inspection, on July 28, 2025, recorded 6 infractions.

1 of 8 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 Pests.

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 7 times across 3 separate inspections, most recently on July 28, 2025. 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 5 times across 4 separate inspections, most recently on July 24, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 times across 3 separate inspections, most recently on July 28, 2025. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 July 24, 2025. 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 3 times across 3 separate inspections, most recently on July 22, 2021. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

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 Re-Inspection

    6 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-501.112: OBSERVED DEAD ROACHES ON THE FLOORS UNDER THE COLD HOLDING UNITS. INSTRUCTED TO REMOVE DEAD ROACHES FROM FACILITY AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 4-901.12: OBSERVED WIPING CLOTHS IMPROPERLY STORED THROUGHOUT FACILITY FRONT AND REAR PREP AREAS. INSTRUCTED TO PROPERLY STORE AND MAINTAIN.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • 3-304.12: OBSERVED TONGS STORED ON THE HANDLE OF THE OVEN. INSTRUCTED TO PROPERLY STORE TO AVOID POSSIBLE CONTAMINATION.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-301.12: OBSERVED BOWLS BEING USED AS SINK STOPPERS. INSTRUCTED TO PROVIDE THREE ADEQUATE SINK STOPPERS. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C): OBSERVED THE SHELVES UNDER THE PREP TABLE NEXT TO THE THREE COMPARTMENT SINK WITH SLIGHT BUILD UP OF FOOD. ALSO, THE LOWER COMPARTMENTS UNDER THE FLAT TOP GRILL WITH BUILD UP OF GREASE AND FOOD. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12: OBSERVED THE FLOORS IN NEED OF CLEANING IN THE BASEMENT, IN THE ENTIRE REAR PREP AREA (ESPECIALLY BEHIND COLD HOLDING UNITS AND UNDER COOKING EQUIPMENT. ALSO THE WALLS NEAR THE PREP COOLERS AND HANDWASHING SINK IN NEED OF CLEANING IN THE REAR PREP AREA. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
  2. Canvass

    11 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED IMPROPER HAND CLEANING PROCEDURE. OBSERVED ONE FOOD HANDLER RINSE HAND WITHOUT USING SOAP AND DRIED HANDS ON A WIPING CLOTH. OBSERVED ANOTHER FOOD HANDLER RINSE HANDS WITH GLOVES ON AND ON ANOTHER OCCASION RINSED HANDS WITHOUT SOAP AND USED A WIPING CLOTH FOR A HAND DRYING PROVISION. INSTRUCTED TO PROPERLY WASH BARE HANDS WITH SOAP AND USE AN ADEQUATE HAND DRYING PROVISION. PRIORITY 7-38-010, CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HOT AND COLD RUNNING WATER AT HANDWASHING SINK IN FOOD PREP AREA. HANDWASHING SINK FOUND NOT BEING USED; FOOD HANDLERS WERE OBSERVED USING THE SERVICE SINK, UNTIL REPAIRED, PER MANAGER. INSTRUCTED TO REPAIR HANDWASHING SINK, SO THAT IT HAS HOT AND COLD RUNNING WATER AT ALL TIMES AND MAINTAINED. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS ON SITE. FOUND IN A REFRIGERATOR RAW, WHOLE CHICKENS AT 51.8°F. TWO CONTAINERS OF RICE (53.4°F), RAW SHRIMP (53.0°F), PORK STEW (53.7°F), TWO CARTONS OF HALF AND HALF (59.8°F), SOUR CREAM (52.5°F), DICED TOMATOES (50.4°F), ALL FOUND IN THE LARGE PREP COOLER IN THE REAR PREP AREA. INSTRUCTED ALL COLD HOLDING FOODS MUST BE 41°F OR BELOW. APPROXIMATELY 85LBS OF PRODUCT WERE DISCARDED AT $197 WORTH OF PRODUCT. PRIORITY VIOLATION 7-38-005, CITATION ISSUED
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED IMPROPER TEMPERATURE OF PREP COOLER AT 55.0F WITH TCS FOODS STORED INSIDE FOR SALE. A HELD FOR INSPECTION TAG WAS PLACED ON THE UNIT. PLEASE REVIEW COMMENTS FOR TAG REMOVAL INSTRUCTIONS. MUST HAVE COLD HOLDING UNITS AT 41.0°F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED DEAD ROACHES ON THE FLOORS UNDER THE COLD HOLDING UNITS. INSTRUCTED TO REMOVE DEAD ROACHES FROM FACILITY AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WIPING CLOTHS IMPROPERLY STORED THROUGHOUT FACILITY FRONT AND REAR PREP AREAS. INSTRUCTED TO PROPERLY STORE AND MAINTAIN.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED TONGS STORED ON THE HANDLE OF THE OVEN. INSTRUCTED TO PROPERLY STORE TO AVOID POSSIBLE CONTAMINATION.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED BOWLS BEING USED AS SINK STOPPERS. INSTRUCTED TO PROVIDE THREE ADEQUATE SINK STOPPERS. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE SHELVES UNDER THE PREP TABLE NEXT TO THE THREE COMPARTMENT SINK WITH SLIGHT BUILD UP OF FOOD. ALSO, THE LOWER COMPARTMENTS UNDER THE FLAT TOP GRILL WITH BUILD UP OF GREASE AND FOOD. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOORS IN NEED OF CLEANING IN THE BASEMENT, IN THE ENTIRE REAR PREP AREA (ESPECIALLY BEHIND COLD HOLDING UNITS AND UNDER COOKING EQUIPMENT. ALSO THE WALLS NEAR THE PREP COOLERS AND HANDWASHING SINK IN NEED OF CLEANING IN THE REAR PREP AREA. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 04/11/2024, REPORT #2592602 #10:6-301.14 OBSERVED NO HAND WASHING SIGNS AT THE REAR FOOD PREP AREA HAND WASHING SINK. INSTRUCTED TO PROVIDE. #37: 3-302.12 OBSERVED DRY STORAGE CONTAINERS NOT LABELED WITH THE PRODUCT NAME. INSTRUCTED TO LABEL ALL DRY STORAGE CONTAINERS #49: 4-601.11(C) OBSERVED PREP COOLER DOOR GASKETS AND TOP COOLER LOADER WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN. #53: 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE THE EMPLOYEES' TOILET ROOMS. INSTRUCTED TO PROVIDE. #55: 6-501.12 OBSERVED ACCUMULATED FOOD AND DIRT DEBRIS LOCATED BEHIND THE COOKING EQUIPMENT, ACCUMULATED FOOD AND GREASE DEBRIS IN BETWEEN THE STOVE AND FLAT-TOP GRILL, AND ACCUMULATED DIRT DEBRIS BEHIND THE PREP COOLER. INSTRUCTED TO CLEAN ALL. #58: 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT PROOF OF ALLERGEN TRAINING. INSTRUCTED TO PROVIDE AT ALL TIMES FOR ALL MANAGERS. PRIORITY FOUNDATION:7-42-090, CITATION ISSUED
  3. Canvass

    9 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGNS AT THE REAR FOOD PREP AREA HAND WASHING SINK. INSTRUCTED TO PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 OBSERVED DRY STORAGE CONTAINERS NOT LABELED WITH THE PRODUCT NAME. INSTRUCTED TO LABEL ALL DRY STORAGE CONTAINERS.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • 4-502.13 OBSERVED CARDBOARD BEING REUSED FOR A FLOOR LINER AND ALUMINUM BEING USED AS A SHELF LINER IN THE REAR FOOD PREP AREA. INSTRUCTED TO REMOVE, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) OBSERVED PREP COOLER DOOR GASKETS AND TOP COOLER LOADER WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 OBSERVED THE COLD WATER KNOB STRIPPED AND UNABLE TO TURN ON PROPERLY IN THE REAR FOOD PREP AREA. INSTRUCTED TO REPAIR.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE THE WOMEN'S AND EMPLOYEES' TOILET ROOMS. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED ITEMS STORED ON THE FLOORS IN THE DRY STORAGE HALLWAY. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED ACCUMULATED FOOD AND DIRT DEBRIS LOCATED BEHIND THE COOKING EQUIPMENT, ACCUMULATED FOOD AND GREASE DEBRIS IN BETWEEN THE STOVE AND FLAT-TOP GRILL, AND ACCUMULATED DIRT DEBRIS BEHIND THE PREP COOLER. INSTRUCTED TO CLEAN ALL.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED TO PROVIDE AT ALL TIMES FOR ALL MANAGERS.
  4. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING CLEANSER AT THE EMPLOYEE TOILET ROOM HANDWASHING SINK. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HAND-CLEANING LIQUID AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-030-(C). CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND DRYING PROVISION IN THE EMPLOYEE TOILET ROOM, HAND WASHING SINK, AND FRONT PREP AREA. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE.CORRECTED ON SITE. PRIORITY FOUNDATION. 7-38-030(C). CITATION CONSOLIDATED WITH ABOVE VIOLATION.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • FOUND IMPROPER COLD HOLDING TEMPERATURES OF RICE AND CHICKEN RANGING FROM 59F - 63F LOCATED IN REACH IN COOLER. MUST PROVIDE A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARDS IN THE PREP AREA DISCOLORED (BLACK) WITH DEEP GROOVES. INSTRUCTED TO RESURFACE AND MAINTAIN OR REPLACE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE INSIDE OF UNISEX EMPLOYEE TOILET ROOM AND WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
  5. Complaint Re-Inspection

    0 infractions

  6. Complaint

    4 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (EGGS, BEEF). INSTRUCTED TO PROVIDE A CONSUMER ADVISORY DISCLOSURE AND REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 7-38-005
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED AN APPROXIMATE 2 INCH GAP AT THE BOTTOM OF THE REAR EXIT DOOR. INSTRUCTED TO PROVIDE A TIGHT SEAL TO PREVENT PESTS AND RODENTS AND MAINTAIN
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED A STRONG FOUL ODOR COMING FROM THE OUTDOOR RECEPTACLE AND THE RECEPTACLE ENCRUSTED WITH GREASE AND FOOD DEBRIS.INSTRUCTED TO CLEAN AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOORS IN THE PREP AREA AND THE HALLWAY LEADING TO THE PREP AREA WITH ACCUMULATION OF FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN
  7. Canvass

    4 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY READY TO EAT FOODS (COOKED CHICKEN, COOKED RICE, COOKED BEANS) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT DISCARD DATE LABELS. INSTRUCTED TO PROVIDE DISCARD DATE LABELS FOR ALL TCS RTE FOODS. PRIORITY FOUNDATION 7-38-005.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW (EGGS, BEEF). INSTRUCTED TO PROVIDE A CONSUMER ADVISORY DISCLOSURE AND REMINDER ON THE MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 7-38-005.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO CLOSED RECEPTACLE INSIDE OF THE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED FOOD SPLATTERS ON THE WALLS LOCATED BY THE REAR FOOD PREP AREA HAND WASHING SINK. INSTRUCTED TO CLEAN.
  8. License

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE POLICY ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP POLICY FOR VOMITING AND DIARRHEAL EVENTS ON PREMISES AT THIS TIME. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASH GUARD AT THE EXPOSED HANDSINK NEXT TO THE GRILL, INSTRUCTED TO PROVIDE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW WOOD STORAGE SHELF, INSTRUCTED TO SEAL.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. P 100-0367.

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