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NITA'S GUMBO

8100 S STONY ISLAND AVE, CHICAGO, IL 60617 · Restaurant

Inspection summary

NITA'S GUMBO has been inspected 6 times by Chicago Department of Public Health since November 28, 2017. The most recent inspection, on May 25, 2021, found no infractions.

1 of 6 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: Food source, labelling and allergens, 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.

  • 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 4 times across 4 separate inspections, most recently on March 27, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 3 times across 3 separate inspections, most recently on October 11, 2019. For example: PERSONAL CLEANLINESS

  • 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 October 1, 2019. For example: PROPER COLD HOLDING 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 once on August 21, 2018. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 6 times across 5 separate inspections, most recently on March 27, 2020. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED DRY STORAGE CONTAINERS (FLOUR ETC.) AND FOOD CONTAINERS IN 2-DOOR REFRIGERATOR NOT LABELED WITH THE PRODUCT NAMES. INSTRUCTED TO LABEL ALL FOOD STORAGE CONTAINERS.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED SCOOPS FOR HOT-HELD FOODS (RICE ETC.) BEING STORED DIRECTLY INSIDE OF THE CONTAINER. INSTRUCTED TO PROPERLY STORE ALL UTENSILS BETWEEN USE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE (WASTE CAN) FOR PROPER DISPOSAL OF SANITARY NAPKINS IN UNISEX EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.
  3. Canvass Re-Inspection

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 OBSERVED DRY STORAGE CONTAINERS NOT LABELED WITH THE PRODUCT NAMES. INSTRUCTED TO LABEL ALL DRY STORAGE CONTAINERS.
    • 40. PERSONAL CLEANLINESS
      • 2-402.11 OBSERVED MALE FOOD HANDLERS WITHOUT BEARD GUARDS. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED ACCUMULATED DIRT DEBRIS LOCATED BY THE FRONT CUSTOMER SERVICE COUNTER AND MINOR ACCUMULATED FOOD DEBRIS LOCATED BEHIND THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN.
  4. Canvass

    5 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A:2,&B) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (RAW AND COOKED SHRIMP) INSIDE OF A PREP COOLER AT IMPROPER COLD HOLDING TEMPERATURES; 10 LBS OF RAW SHRIMP A 57.1F AND 1 LB OF COOKED SHRIMP AT 101F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS COLD HOLDING FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 OBSERVED A PREP COOLER WITH TCS FOODS INSIDE AT AN IMPROPER COLD HOLDING TEMPERATURE OF 56F DURING THE INSPECTION. INSTRUCTED TO MAINTAIN ALL COLD HOLDING UNITS AT 41F OR BELOW AT ALL TIMES. SAID UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 OBSERVED DRY STORAGE CONTAINERS NOT LABELED WITH THE PRODUCT NAMES. INSTRUCTED TO LABEL ALL DRY STORAGE CONTAINERS.
    • 40. PERSONAL CLEANLINESS
      • 2-402.11 OBSERVED MALE FOOD HANDLERS WITHOUT BEARD GUARDS. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED ACCUMULATED DIRT DEBRIS LOCATED BY THE FRONT CUSTOMER SERVICE COUNTER AND MINOR ACCUMULATED FOOD DEBRIS LOCATED BEHIND THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN.
  5. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(A) NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-020(A).
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-602.13 MUST CLEAN THE FOLLOWING EQUIPMENT AND MAINTAIN: EXTERIOR SURFACES OF COOKING EQUIPMENT, INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND EXTERIOR SURFACES OF BULK STORAGE CONTAINERS AT BOTTOM OF PREP TABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED SOME WATER STAINED CEILING TILE IN PREP AREA; REPLACE WHERE NEEDED. LIGHT DUST OBSERVED ON THE VENTILATION FAN ON THE WASHROOM CEILING; CLEAN TO REMOVE DUST.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 INSTRUCTED TO CLEAN FLOORS AROUND AND BEHIND COOKING AND OTHER KITCHEN EQUIPMENT WHERE NEEDED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED PIC THAT ALL CITY OF CHICAGO FOOD SERVICE MANAGERS ARE REQUIRED TO OBTAIN THE FOOD ALLERGEN TRAINING CERTIFICATE.
  6. License

    3 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS IN COOLER AT IMPROPER TEMPERATURES. APPROX 4-LBS OF CHICKEN SAUSAGE AT 46.7F IN CONTAINER 4- 1/2 CONTAINERS OF CHICKEN RUE, APPROX 60-LBS AT 86.4F,82.4F,82.7F NOT DATED, AND APPROX 5-LBS OF COOKED RICE AT 54.4F. ALL FOODS REMOVED AND DISCARDED BY MANAGER AT COST APPROX $ 90.00, CDI. MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW.CRITICAL VIOLATION 7-38-005A
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • FOODS COOKED INSIDE COOLER NOT LABELED.MUST ISTALL.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEE WASHROOM DOOR BY PREP AREA NOT SELF CLOSING.MUST INSTALL SELF CLOSING DEVICE

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