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Piccadilly Market

2557-2559 W LAWRENCE AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

Piccadilly Market has been inspected 6 times by Chicago Department of Public Health since January 7, 2025. The most recent inspection, on June 2, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 2 separate inspections, most recently on May 26, 2026. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 across 2 separate inspections, most recently on August 19, 2025. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 once on August 19, 2025. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 19, 2025. 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 19, 2025. 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.

6 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    3 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROX. 25 MOUSE DROPPINGS ON THE FLOOR OF THE STORAGE CLOSET IN THE FOOD PREP AREA BENEATH THE STORAGE SHELVES. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED A 1/2" GAP ALONG THE BOTTOM OF THE REAR EXIT DOOR TO THE ALLEY. MANAGEMENT INSTRUCTED THAT ALL OUTER OPENINGS MUST BE PROTECTED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE CLUTTER STORED ON THE FLOOR OF THE BASEMENT AREA. MUST ELEVATE ALL ITEMS OFF OF THE FLOOR TO ELIMINATE PEST HARBORAGE CONDITIONS.
  3. Canvass

    10 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • UPPER PLASTIC RIM ON THE ICE MACHINE IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • NOTED TCS QUICHE MADE WITH EGGS, SPINACH AND CHEESE STUFFED CROISSANTS ON DISPLAY AT THE FRONT COUNTER NOT HELD UNDER REFRIGERATION. QUICHE NOTED AT 48.2F & 69.8F WITH MEAT STUFFED CROISSANTS AT 68.7F. REVIEWED PROPER COLD HOLDING TEMPERATURES REQUIREMENTS FOR PREPARED TCS FOODS. APPROXIMATELY 10 LBS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • CLEAN UTENSILS MUST NOT BE STORED HANGING DIRECTLY ABOVE THE HAND WASHING OR WAREWASHING SINK BASINS.-----ALL STORED PREPACKAGED FOODS MUST NOT BE STORED UNDER WASTEWATER PIPELINES THROUGHOUT THE BASEMENT.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • ALL POTS/PANS, MIXING BOWLS AND TOGO CONTAINERS MUST BE STORED INVERTED.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • ALL STORED ITEMS THROUGHOUT ALL STORAGE AREAS MUST BE ELEVATED FROM THE FLOORS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS THROUGHOUT THE FACILITY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL UNNECESSARY ITEMS STORED ON THE REAR OUTDOOR PATIO MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING AND ALL OTHER ITEMS MUST BE STORED ORGANIZED AND ELEVATED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • RAW WOODEN FLOOR IN THE REAR BOX FREEZER STORAGE ROOM MUST BE PAINTED, SEALED, NON-ABSORBENT.----FLOORS UNDER THE REAR PREP AREA UNDER BULK FOOD CONTAINERS WITH DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.-----POOLING WATER ON THE FLOOR IN THE BASEMENT STORAGE. MUST REMOVE AND MAINTAIN DRY FLOOR TO PREVENT PEST ATTRACTION.-----HOLES IN CEILING IN VARIOUS AREAS THROUGHOUT THE BASEMENT. MUST SEAL.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS ARE REQUIRED TO HAVE PROOF OF ALLERGEN TRAINING OR CERTIFICATES.
  4. License Re-Inspection

    1 infraction

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O)--OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES.INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE AND MAINTAIN AS REQUIRED. PRIORITY FOUNDATION VIOLATION 7-38-010.
  5. License

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES.INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE AND MAINTAIN AS REQUIRED. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED THE HIGH TEMPERATURE DISHWASHING MACHINE MALFUNCTIONING AT THIS TIME. HIGH TEMPERATURE DISHMACHINE MUST BE PROPERLY OPERATING AND MAINTAINED AT 180F FINAL RINSE (FOR HOT WATER SANITIZING MACHINE). DISHMACHINE IS TAGGED "HELD FOR INSPECTION" INSTRUCTED NOT TO USE UNTIL REPAIRED (** SEE COMMENTS BELOW). PRIORITY VIOLATION 7-38-025.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EXIT DOOR AT REAR ADJACENT STORAGE ROOM WITH GAP OPENING APPROX:1/4" INCH AT BOTTOM OF DOOR.INSTRUCTED TO MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICES NOT LOCATED AT COFFEE ESPRESSO MACHINE.MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO SINK USED FOR DUMPING LIQUID WASTE AT FRONT COFFEE PREPARATION AREA.INSTRUCTED MANAGEMENT THAT A MINIMUM OF 1 COMPARTMENT SINK TO BE INSTALLED FOR OBTAINING WATER AND DISCARDING LIQUID WASTE MUST BE AVAILABLE AT THE COFFEE PREPARATION AREA.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • INSTRUCTED TO REPAIR WASHROOM DOOR DEVICE SO THAT IT IS COMPLETELY SELF CLOSING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BROKEN/MISSING FLOOR TILES IN THE REAR UTILITY CLOSET.INSTRUCTED TO REPAIR AND MAINTAIN SO THAT THE FLOOR IS SMOOTH AND EASILY CLEANABLE SURFACE.
  6. License

    0 infractions

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