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Polish Food Inc

3104 N CENTRAL AVE, CHICAGO, IL 60634 · Restaurant

Inspection summary

Polish Food Inc has been inspected 12 times by Chicago Department of Public Health since November 19, 2015. The most recent inspection, on January 27, 2026, found no infractions.

3 of 12 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 Food source, labelling and allergens.

The last 2 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 3 times across 3 separate inspections, most recently on August 24, 2020. 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 once on April 27, 2023. 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 July 16, 2021. 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 July 16, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 6 times across 4 separate inspections, most recently on August 24, 2020. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

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.

12 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED EMPLOYEE BAGS STORED IN MOP SINK. INSTRUCTED TO STORE PERSONAL ITEMS IN DESIGNATED AREA.
  4. Canvass

    2 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED (TCS FOODS) AT IMPROPER COLD HOLDING TEMPERATURES IN THE FRONT PREP LINE COOLER.HOT DOGS 56.6 F DEGREES, SLICED TOMATOES 58.3 F DEGREES,CUT LETTUCE 68.7 F DEGREES, COLE SLAW 56.5 F DEGREES, CHEESE AND MUSHROOM FLATBREADS 52.9 F DEGREES AND HAM AND CHEESE FLATBREADS 62.6 F DEGREES.ALL (TCS FOODS) MUST BE HELD AT PROPER HOLDING TEMPERATURE OF 41.0 F OR COLDER AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 7#'S OF FOOD WORTH $150.00.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED EXPIRED FOOD HANDLER CERTIFICATES ON THE PREMISES.INSTRUCTED TO PROVIDE CURRENT FOOD HANDLER CERTIFICATES AND MAINTAIN AS REQUIRED.
  5. Canvass

    0 infractions

  6. Canvass

    2 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED DRY BULK FOOD CONTAINER STORED UNDERNEATH THE REAR PREP TABLE WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM.(SALT, SUGAR, FLOUR ETC).
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN FAN COVER WITH DUSTS IN WALK-IN-COOLER AND MAINTAIN.
  7. Complaint

    4 infractions

    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS WHEN WORKING AROUND OPEN FOODS.MUST PROVIDE HAIR RESTRAINTS FOR FOOD HANDLERS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED HAND SINK SLOW DRAINING AT REAR FOOD PREP AREA.INSTRUCTED TO REPAIR PLUMBING ISSUE AND TO MAINTAIN.
    • 64. MISCELLANEOUS / PUBLIC HEALTH ORDERS
      • OBSERVED FOOD EMPLOYEE SERVING CUSTOMERS WITHOUT A FACE COVERING INSIDE OF THE RESTAURANT.MUST PROVIDE FACE COVERINGS.CITATION ISSUED 7-28-060.(COS=CORRECTED ON SITE DURING INSPECTION).SEE COMMENTS.
  8. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE AT HAND SINK IN FRONT PREP AREA AND INSIDE WASHROOM.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • TOILET ROOM RECEPTACLE MUST BE COVERED. INSTRUCTED TO PROVIDE COVER/LID.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • (1) FOOD HANDLER WITH NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED TO PROVIDE. INFORMATION GIVEN.
  9. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE.INSTRUCTED MANAGEMENT TO CREATE A EMPLOYEE HEALTH POLICY PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO CLEAN UP POLICY/KIT ON SITE.INSTRUCTED MANAGEMENT TO CRATE A CLAN UP POLICY/KIT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN CERTIFICATION ON SITE.INSTRUCTED MANAGEMENT TO BECOME ALLERGEN CERTIFIED. CORE VIOLATION
  10. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE WALK-IN FREEZER.
  11. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NO LID/COVER FOR TOP AREA REACH-IN COOLER, INSTRUCTED TO PROVIDE,
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OFFENSIVE SEWER SMELL INSIDE BATHROOM, INSTRUCTED TO REPAIR AND BETTER MAINTAIN,
    • 45. FOOD HANDLER REQUIREMENTS MET
      • ONE EMPLOYEE WITHOUT FOOD HANDLER CERTIFICATE, MUST PROVIDE UPON NEXT VISIT,
  12. License

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • COOKING EQUIPMENT (BAKERY CONVECTION OVEN) IN REAR PREP AREA MUST BE COMPLETELY UNDER THE HOOD. INSTRUCTED TO PROVIDE PROPER VENTILATION OR TRANSFER UNDER HOOD.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER/FREEZER TO PREVENT PEST HARBORAGE.

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