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QDOBA MEXICAN GRILL

58 E RANDOLPH ST, CHICAGO, IL 60601 · Restaurant

Inspection summary

QDOBA MEXICAN GRILL has been inspected 15 times by Chicago Department of Public Health since March 8, 2010. The most recent inspection, on September 4, 2019, found no infractions.

1 of 15 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: Handwashing and staff hygiene, Food source, labelling and allergens and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 5 separate inspections, most recently on May 15, 2015. For example: APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

  • 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 2 times across 2 separate inspections, most recently on October 12, 2017. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • 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 January 24, 2017. For example: FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

  • 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 May 8, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 March 8, 2010. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

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.

15 inspections

  1. Canvass

    0 infractions

  2. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MOLDY PLASTIC TARP AROUND WALK-IN COOLER SHELVES, INSTRUCTED TO REMOVE. ONLY SMOOTH EASILY CLEANABLE SURFACE ALLOWED IN FOOD STORAGE.
    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NO HANDS WASHING SIGNS IN EMPLOYEES RESTROOMS, INSTRUCTED TO INSTALL.
  3. Canvass

    5 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED DRY STORAGE BINS (FLOUR, RICE) NOT LABELED WITH PRODUCT NAME. INSTRUCTED TO LABEL AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED ACCUMULATED FOOD DEBRIS ON THE GRILL LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOOR NEEDS TO BE RE-GROUTED UNDER AND AROUND THE 3 COMPARTMENT SINK LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO REPAIR FLOOR GROUT AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CHIPPED PAINT LOCATED ON THE VENTS ABOVE THE EXPOSED HAND SINK IN THE FRONT FOOD PREP/CUSTOMER SERVICE AREA. INSTRUCTED TO REMOVE CHIPPING PAINT AND MAINTAIN. OBSERVED MINOR DUST DEBRIS ON THE BARS LOCATED ABOVE THE FOOD PREP AREA LOCATED AT THE FRONT CUSTOMER SERVICE AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED ONE EMPLOYEE (FEMALE) WITHOUT A FOOD HANDLER'S CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.
  4. Canvass Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER IN BETWEEN FLOOR TILES IN THE DISH WASHING AND FOOD PREP AREA. INSTRUCTED TO RE GROUT FLOOR TILES AND MAINTAIN.
  5. Canvass Re-Inspection

    3 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • OBSERVED WASTE WATER BACK FLOW COMING FROM THE GREASE TRAP LOCATED UNDER THE 3 COMPARTMENT SINK IN THE FOOD PREP AREA. WHEN WATER IS RELEASED FROM THE 3 COMPARTMENT SINK WATER IS FLOWING OUT OF THE TOP OF THE GREASE TRAP. OBSERVED THE TOP OF THE GREASE TRAP CORRODED AT THE TIME OF THE INSPECTION. INSTRUCTED TO REPAIR OR REPLACE GREASE TRAP AND MAINTAIN. CRITICAL VIOLATION 7-38-030.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GRILL WITH ACCUMULATED FOOD DEBRIS AND FOOD DEBRIS INSIDE OF REFRIGERATORS AND INTERIOR OF FRYERS LOCATED BY THE FRONT PREP AREA. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS THRU OUT WALK IN COOLER AND UNDER ALL COOKING AND REFRIGERATION EQUIPMENT WITH ACCUMULATED FOOD AND GREASE DEBRIS. INSTRUCTED TO CLEAN ALONG THE WALLS AND IN ALL CORNERS AND MAINTAIN.
  6. Canvass

    4 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • OBSERVED WASTE WATER BACK FLOW COMING FROM THE GREASE TRAP LOCATED UNDER THE 3 COMPARTMENT SINK IN THE FOOD PREP AREA. WHEN WATER IS RELEASED FROM THE 3 COMPARTMENT SINK WATER IS FLOWING OUT OF THE TOP OF THE GREASE TRAP. OBSERVED THE TOP OF THE GREASE TRAP CORRODED AT THE TIME OF THE INSPECTION. INSTRUCTED TO REPAIR OR REPLACE GREASE TRAP AND MAINTAIN. CRITICAL VIOLATION 7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • OBSERVED FOOD NOT PROTECTED. OBSERVED TACO BOWLS BEING STORED ABOVE SNEEZE GUARDS LOCATED BY THE CUSTOMER SERVICE COUNTER. OBSERVED EMPLOYEES ACTIVELY CHOPPING VEGETABLES WHILE THE GREASE TRAP WAS BACKING UP. INSTRUCTED TO PROTECT POTENTIALLY HAZARDOUS FOODS AT ALL TIMES. SERIOUS VIOLATION 7-38-005(A).
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED GRILL WITH ACCUMULATED FOOD DEBRIS AND FOOD DEBRIS INSIDE OF REFRIGERATORS AND INTERIOR OF FRYERS LOCATED BY THE FRONT PREP AREA. INSTRUCTED TO CLEAN ALL AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS THRU OUT WALK IN COOLER AND UNDER ALL COOKING AND REFRIGERATION EQUIPMENT WITH ACCUMULATED FOOD AND GREASE DEBRIS. INSTRUCTED TO CLEAN ALONG THE WALLS AND IN ALL CORNERS AND MAINTAIN.
  7. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting boards that had deep cuts in kitchen prep area, shall be repaired/replaced. Caulk around 3 compartment sink in state of disrepair, shall be repaired/replaced.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Walk in cooler shelving/racks not clean need detailed cleaning(crevices). Prep tables lower shelving not clean, need detailed cleaning(crevices). Front counter lower shelving not clean, needs detailed cleaning.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floors under heavy equipment, cooking equipment not clean, need detailed cleaning(corners). Walk in cooler floors under shelving not clean, need detailed cleaning(corners).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Missing light shields in walk in cooler, and display cooler shall be provided.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • prep sink faucet in kitchen area, leaking at neck, shall be repaired/replaced.
  8. Canvass Re-Inspection

    4 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REGROUT FLOORS IN THE REAR 3-COMP AREA AND CLEAN AND SANITIZE ALL FLOORS TO REMOVE FOOD DEBRI.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR BROKEN HOT WATER HANDLE AT THE REAR MOP SINK. MOP SINK IS MISSING THE HOT WATER HANDLE(BROKEN).
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED ONE STAFF MEMBER WEARING A HAIR RESTRAINT WHICH WAS TOO SMALL. MUST PROVIDE AN ADEQUATE HAIR RESTRAINT AT ALL TIMES FOR ALL STAFF MEMBERS(INCLUDING MANAGERS IN FOOD PREP SERVING AREAS).
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE ALL FOOD STAFF MEMBERS WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATION AT ALL TIMES. MUST PROVIDE FOR NEXT ROUTINE INSPECTION.
  9. Canvass

    7 infractions

    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • DURING INSPECTION FOUND PINK SLIME BUILD UP AT THE INTERIOR BOTTOM LONG PANEL OF THE ICE MACHINE DRIPPING ONTO THE ICE (FOOD DURING STORAGE) AND ALSO FOUND EXCESSIVE PINK SLIME IN THE INTERIOR DISPENSER OF THE COCA-COLA MACHINE.FOOD NOT PROCTECTED DURING STORAGE. MUST CLEAN, SANITIZE AND REMOVE ALL EXCESSIVE PINK SLIME BUILD-UP AT BOTH THE ICE MACHINE AND THE COCA-COLA DRINK DISPENSING MACHINE.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND A LARGE GAP(MORE THAN 1/4 INCH OPENING ALONG THE HORIZONTAL PORTION OF THE MOST EXTERIOR ENTRANCE DOOR. MUST RODENT PROOF ABOVE STATED DOOR SO AS TO HAVE A TIGHT SEAL ALONG THE HORIZONTAL OPENING OF THIS SAID DOOR.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR INTERIOR OF THE 2DR REFRIGERATOR AT FRONT SERVICE LINE. FOUND LARGE POOLING PUDDLE OF WATER ON THE BOTTOM SHELF. MUST REPAIR. ALL FOOD STORED IN THIS UNIT IS PROPERLY PROTECTED DURING STORAGE.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REGROUT FLOORS IN THE REAR 3-COMP AREA AND CLEAN AND SANITIZE ALL FLOORS TO REMOVE FOOD DEBRI.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST REPAIR BROKEN HOT WATER HANDLE AT THE REAR MOP SINK. MOP SINK IS MISSING THE HOT WATER HANDLE(BROKEN).
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED ONE STAFF MEMBER WEARING A HAIR RESTRAINT WHICH WAS TOO SMALL. MUST PROVIDE AN ADEQUATE HAIR RESTRAINT AT ALL TIMES FOR ALL STAFF MEMBERS.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • MUST PROVIDE ALL FOOD STAFF MEMBERS WITH THEIR ILLINOIS FOOD HANDLER'S CERTIFICATION AT ALL TIMES. MUST PROVIDE FOR NEXT ROUTINE INSPECTION.
  10. Canvass

    3 infractions

    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • NO HANDS WASHING SIGNS IN EMPLOYEES TOILET ROOM, INSTRUCTED TO INSTALL.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • EMPLOYEES PERSONAL ITEMS STORED TOO CLOSE TO FOOD CONTAINERS, INSTRUCTED TO STORE AWAY.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLERS NOT WEARING HAIR RESTRAINTS, INSTRUCTED TO WEAR.
  11. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE THE INTERIOR PANEL OF THE ICE MACHINE TO REMOVE GRIMMY BUILD-UP.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN AND SANITIZE INTERIOR OF 1DR AND 2DR COOLERS LOCATED IN THE FRONT SERVICE LINE TO REMOVE FOOD DEBRIS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REGROUT FLOORS IN FRONT OF THE 4-COMP SINK AND UNDER THE EXPOSED HAND WASHING SINK ACROSS FROM THE GRILL SO AS TO BE SMOOTH AND EASILY CLEANABLE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • ALL FOOD PREP STAFF MUST WEAR APPROPRIATE HAIR RESTRAINTS AT ALL TIMES. OBSERVED A MANAGER SERVING FOOD WITHOUT A PROPER HAIR RESTRAINT.
  12. Canvass

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A LEAK UNDER THE DRAIN LINE AT THE EXPOSED HANDSINK IN THE FRONT SERVICE AREA. MUST REPAIR THE LEAK.
  13. Canvass

    2 infractions

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST FIX AND MAINTAIN THE LEAK AT THE BASE OF THE RIGHT FAUCET ON THE 4-COMP. SINK IN THE REAR PREP AREA.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • All employees shall be required to use effective hair restraints to confine hair.
  14. Canvass

    2 infractions

    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD AND SANITATION MANAGER ON SITE WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS, INSTRUCTED TO OBTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST STORE EMPLOYEES PERSONAL ITEMS AWAY FROM FOOD STORAGE SHELVES.
  15. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • All food not stored in the original container shall be stored in properly labeled containers. BULK FOOD CONTAINERS NOT LABELED, INSTRUCTED MGR TO LABEL PROPERLY.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MISSING THERMOMETER IN FRONT DAIRY AND SOFT DRINKS COOLER, INSTRUCTED TO PROVIDE.

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