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MUNCHIEZ

1803 W 95TH ST, CHICAGO, IL 60643 · Restaurant

Inspection summary

MUNCHIEZ has been inspected 9 times by Chicago Department of Public Health since June 23, 2020. The most recent inspection, on November 7, 2025, found no infractions.

5 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Cleaning and sanitizing.

The last 4 inspections in a row found no infractions. 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.

  • 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 3 separate inspections, most recently on July 30, 2020. 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 across 2 separate inspections, most recently on July 24, 2020. For example: PROPER COOKING TIME & TEMPERATURES

  • 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 2 times on July 23, 2020. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 2, 2023. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 August 2, 2023. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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.

9 inspections

  1. Canvass

    0 infractions

  2. Non-Inspection

    0 infractions

  3. Non-Inspection

    0 infractions

  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    7 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESGINATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CHICAGO FOOD SANITATION MANAGER ON SITE WHEN TCS FOOD (GROUND TURKEY 190.4F) PREPARED AND SERVED. A CHICAGO FOOD SANITATION MANAGER MUST BE ON SITE AND VALID CERTIFICATE POSTED AT ALL TIMES TCS FOOD PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PACKAGED DRINKS NOT LABELED AND DISPLAYED FOR CUSTOMER SERVICE IN COOLER. INSTRUCTED MANAGER TO PROPERLY LABEL ALL PACKAGED DRINKS WITH COMMON NAME, INGREDIENTS, ETC.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASH GUARD BETWEEN UTILITY SINK AND PREP TABLE IN REAR PREP AREA. INSTRUCTED MANAGER TO PROVIDE.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE CONTAINERS AND UTENSILS NOT INVERTED IN PREP AREA. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE ARTICLES TO PTROTECT FROM CONTAMINATION,
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED NO HOT WATER (70.5F) AT HAND WASHING, 3-COMPARTMENT AND UTILITY SINKS. INSTRUCTED MANAGER TO PROVIDE HOT WATER UNDER CITY PRESSURE. PRIORITY 7-38-030 CITATION ISSUED
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DAMAGED FLOOR TILES IN REAR PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAKE FLOORS SMOOTH AND EASILY CLEANABLE.
  6. License Re-Inspection

    6 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED PIC TO PROVIDE WITH ALL THE NECESSARY ITEMS INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER TO FOR NOROVIRUS. PRIORITY FOUNDATION
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO PREPARATION SINK IN FRONT PREP AREA IN MILKSHAKE PREP AREA. MUST INSTALL.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO MOP SINK ON PREMISES. INSTRUCTED INSTALL. FAUCET MUST HAVE BACKFLOW PREVENTER DEVICE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNNECESSARY ITEMS( PAINT,ETC) STORED ON FLOORS IN HOT WATER CLOSET. INSTRUCTED TO PROPERLY ORGANIZE. REMOVE ANYTHING NOT USING TO PREVENT ANY PEST HARBORAGE AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO ADEQUATE LIGHTING IN REAR PREP AREA. MUST PROVIDE
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LIGHTS NOT SHIELDED IN FRONT PREP AREA. MUST SHIELD LIGHT IN PREP AREAS.
  7. License Re-Inspection

    8 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED PIC TO PROVIDE WITH ALL THE NECESSARY ITEMS INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER TO FOR NOROVIRUS. PRIORITY FOUNDATION
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SINK LOCATED IN REAR PREP AREA. INSTRUCTED TO INSTALL WITH SOAP AND TOWEL DEVICE. PRIORITY FOUNDATION ISSUED
    • 18. PROPER COOKING TIME & TEMPERATURES
      • OBSERVED NO COOKING EQUIPMENT, MICROWAVE FOR COOKING ( TCS) FOODS FOR BEEF SANDWICHES, TACOS. INSTRUCTED TO PROVIDE ON PREMISES. PRIORITY VIOLATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO PREPARATION SINK IN FRONT PREP AREA IN MILKSHAKE PREP AREA. MUST INSTALL.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO MOP SINK ON PREMISES. INSTRUCTED INSTALL. FAUCET MUST HAVE BACKFLOW PREVENTER DEVICE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNNECESSARY ITEMS( PAINT,ETC) STORED ON FLOORS IN HOT WATER CLOSET. INSTRUCTED TO PROPERLY ORGANIZE. REMOVE ANYTHING NOT USING TO PREVENT ANY PEST HARBORAGE AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LIGHTS NOT SHIELDED IN FRONT PREP AREA. MUST SHIELD LIGHT IN PREP AREAS.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO ADEQUATE LIGHTING IN REAR PREP AREA. MUST PROVIDE
  8. License

    10 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED PIC TO PROVIDE WITH ALL THE NECESSARY ITEMS INCLUDING DISPOSABLE GLOVES, FACE MASK, DISPOSABLE MOP AND APPROPRIATE SANITIZER TO FOR NOROVIRUS. PRIORITY FOUNDATION
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SINK LOCATED IN REAR PREP AREA. INSTRUCTED TO INSTALL WITH SOAP AND TOWEL DEVICE. PRIORITY FOUNDATION ISSUED
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NO PREP TABLE IN REAR PREP AREA. MUST PROVIDE. PROIRITY FOUNDATION.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED NO SANITIZER FOR 3- COMPARTMENT SINK DISHWASHING FACILITIES QUATERNARY TEST KIT. MUST PROVIDE. PRIORITY FOUNDATION
    • 18. PROPER COOKING TIME & TEMPERATURES
      • OBSERVED NO COOKING EQUIPMENT, MICROWAVE FOR COOKING ( TCS) FOODS FOR BEEF SANDWICHES, TACOS. INSTRUCTED TO PROVIDE ON PREMISES. PRIORITY VIOLATION.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO MOP SINK ON PREMISES. INSTRUCTED INSTALL. FAUCET MUST HAVE BACKFLOW PREVENTER DEVICE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO PREPARATION SINK IN FRONT PREP AREA IN MILKSHAKE PREP AREA. MUST INSTALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNNECESSARY ITEMS( PAINT,ETC) STORED ON FLOORS IN HOT WATER CLOSET. INSTRUCTED TO PROPERLY ORGANIZE. REMOVE ANYTHING NOT USING TO PREVENT ANY PEST HARBORAGE AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO ADEQUATE LIGHTING IN REAR PREP AREA. MUST PROVIDE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LIGHTS NOT SHIELDED IN FRONT PREP AREA. MUST SHIELD LIGHT IN PREP AREAS.
  9. License

    0 infractions

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