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PETE'S FRESH MARKET #18

3250 W 87TH ST, CHICAGO, IL 60652 · Grocery Store

Inspection summary

PETE'S FRESH MARKET #18 has been inspected 8 times by Chicago Department of Public Health since April 30, 2024. The most recent inspection, on June 12, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, 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.

  • 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 February 5, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 February 5, 2025. For example: APPROVED THAWING METHODS USED

  • 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 February 9, 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 February 5, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 2 times across 2 separate inspections, most recently on June 10, 2026. For example: SEWAGE & WASTE WATER PROPERLY DISPOSED

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. Complaint Re-Inspection

    0 infractions

  2. Complaint

    1 infraction

    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED FLOOR DRAIN ONLY IN THE BEEF PREP WALK IN COOLER NOT PROPERLY DRAINING, NOTED WATER BACKING UP. MANAGER VOLUNTARILY CEASE OPERATION IN SAID COOLER UNTIL THE ISSUE IS RESOLVED. INSTRUCTED MANAGER TO DETAIL CLEAN AND SANIZITE PRIOR TO REOPENING THIS AREA(PREP COOLER) PREMISES HAS OTHER 3 COMPARTMENT SINK ONSITE WITHOUT ISSUES. PRIORITY CITATION ISSUED #7-38-030(C).
  3. Canvass

    2 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED THE REAR DOCK DOORS WITH 1/4" GAPS AT THE BOTTOM. MUST PROVIDE BETTER WEATHER STRIPPINGS TO PREVENT POSSIBLE ENTRY POINTS FOR PESTS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE HAND SINK IN THE BEEF PREP ROOM WITH A SLOW DRAIN AND THE HAND SINK IN THE CHICKEN PREP ROOM WITH A LEAKY PIPE UNDERNEATH THE SINK. MUST REPAIR HAND SINKS AND MAINTAIN.
  4. Complaint

    4 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HANDWASHING SIGN NEEDED AT JUICE BAR SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED PREVIOUSLY FROZEN FISH THAWING IN ITS OWN CRAYOVAC PACKAGING. INSTRUCTED TO REMOVE FROM CRAYOVAC PACKING DURING THE THAWING PERIOD.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • LARGE BAKERY BULK CONTAINERS IN NEED OF LABELING WITH COMMODITY NAME. INSTRUCTED TO CORRECT AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NEW CUTTING BOARDS NEEDED IN SUSHI/SANDWICH STATION AREA. BOARDS ARE DISCOLORED WITH DEEP CUTS. INSTRUCTED TO REPAIR OR REPLACE
  5. License Re-Inspection

    0 infractions

  6. License Re-Inspection

    0 infractions

  7. License

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED FRONT JUICING FOOD PREPARATION AREA MISSING HANDWASHING SINK. INSTRUCTED TO PROVIDE AT LEAST ONE HANDWASHING SINK WITH HOT/COLD RUNNING WATER UNDER CITY PLUMBING FOR CONVENIENT USE BY EMPLOYEES IN ALL FOOD PREPARATION AREAS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C).
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED LINE COLD-HOLDING UNIT AT SUSHI FOOD PREP AREA AT 48.0F INTERNAL AMBIENT AIR TEMPERATURE. UNABLE TO VERIFY TEMPERATURE OF CUSTOMER SELF-SERVICE HOT-HOLDING LINE UNIT--EQUIPMENT NOT ON-SITE. INSTRUCTED TO PROVIDE ALL NECESSARY EQUIPMENT FOR COLD- AND HOT-HOLDING TCS FOODS ON-SITE AND MAINTAIN COLD-HOLDING EQUIPMENT AT OR BELOW 41.0F/HOT HOLDING EQUIPMENT AT OR ABOVE 135.0F. PRIORITY VIOLATION. 7-38-005.
  8. License

    0 infractions

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