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PALETERIA LA BONITA MICHOACANA #1 INC.

2812 1/2 W 55TH ST, CHICAGO, IL 60632 · Restaurant

Inspection summary

PALETERIA LA BONITA MICHOACANA #1 INC. has been inspected 4 times by Chicago Department of Public Health since December 12, 2024. The most recent inspection, on August 31, 2026, recorded 6 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control 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.

  • 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 2 times across 2 separate inspections, most recently on August 31, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 December 2, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 August 31, 2026. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 December 2, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 December 2, 2025. For example: WIPING CLOTHS: PROPERLY USED & STORED

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.

4 inspections

  1. Canvass

    6 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED OPENING AT BASE OF FRONT ENTRANCE DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED PAPER TOWEL DISPENSER FOR HANDWASHING SINK IN FRONT PREP AREA INSTALLED ABOVE DIPPER WELL. INSTRUCTED TO RELOCATE AND REINSTALL PAPER TOWEL DISPENSER SO THAT IT SHALL NOT CONTAMINATE UTENSILS INSIDE OF DIPPER WELL.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE USE FORKS AND SPOONS STORED LAYING DOWN IN CONTAINERS IN FRONT PREP AREA. INSTRUCTED TO STORE SINGLE USE ITEMS INVERTED OR COVERED DURING STORAGE TO PREVENT CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BOXES STORED ON FLOOR IN WASHROOM AND CASES OF BEVERAGES STORED ON FLOOR IN FRONT PREP AREA. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED DOOR OF EMPLOYEE ALL GENDER WASHROOM TO NOT BE SELF CLOSING. INSTRUCTED TO INSTALL SELF CLOSING DEVICE ON EMPLOYEE ALL GENDER WASHROOM DOOR SO THAT IT SHALL BE TIGHT FITTING AND SELF CLOSING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED OPENING IN CAULK AROUND HANDWASHING SINK IN WASHROOM AND WALL. INSTRUCTED TO REMOVE DAMAGED CAULK AROUND HANDWASHING SINK IN WASHROOM AND SMOOTHLY RECAULK IN SAID AREA FOR EASE OF CLEANABILITY.
  2. Canvass

    5 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE REACH IN DISPLAY COOLERS. INSTRUCTED TO PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS ON PREP SURFACE AREA. INSTRUCTED TO STORE PROPERLY IN A SANITIZING SOLUTION BETWEEN USAGE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED IN-USE UTENSILS (SCOOPS, TONGS AND KNIVES) STORED IMPROPERLY DIRECTLY INSIDE OF THE FOOD CONTAINER. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FOOD STORED IMPROPERLY IN PLASTIC GROCERY BAGS IN THE FREEZER AND 2 DOOR REFRIGERATOR/COOLER. INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND/OR CONTAINERS.
  3. License Re-Inspection

    0 infractions

  4. License

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HANDSINK NEEDED IN REAR PREP/DISHWASHING AREA. INSTRUCTED TO INSTALL AND MAINTAIN PRIORITY FOUNDATION VIOLATION 7-38-030(C) NO CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO STEM THERMOMETER ON SITE INSTRUCTED TO OBTAIN AND MAINTAIN ON SITE AT ALL TIMES
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOOD PROTECTION NEEDED AT REAR PREP TABLE TO ENSURE SEPARATION FROM CUSTOMER AND NO CONTAMINATION OF FOOD FROM CUSTOMER. INSTRUCTED TO INSTALL AND MAINTAIN. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED

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