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RIGO'S GROCERY INC

2858 S LAWNDALE AVE, CHICAGO, IL 60623 · Grocery Store

Inspection summary

RIGO'S GROCERY INC has been inspected once by Chicago Department of Public Health, on February 23, 2026. The most recent inspection, on February 23, 2026, recorded 8 infractions.

In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food source, labelling and allergens.

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.

  • 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 3 times on February 23, 2026. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 once on February 23, 2026. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 23, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 once on February 23, 2026. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • 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 once on February 23, 2026. For example: ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS 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.

1 inspection

  1. License

    8 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGN AT HANDWASHING SINK IN FRONT COUNTER AREA. INSTRUCTED MANAGER TO PROVIDE HANDWASHING SIGNS AT ALL HANDWASHING SINKS USED BY EMPLOYEES.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED RESIDUE ON INTERIOR PANEL OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PACKAGED SALSA AND PEPPERS DISPLAYED FOR SALE IN DISPLAY COOLER AND NOT PROPERLY LABELED WITH INGREDIENTS, NET WEIGHT, BUSINESS NAME, ADDRESS, ETC. INSTRUCTED MANAGER TO PROPERLY LABEL ALL PACKAGED ITEMS DISPLAYED FOR SALE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED POP AND MILK CRATES USED AS SHELVING IN PREP, SALES AND STORAGE AREAS. INSTRUCTED MANAGER TO PROVIDE ADEQUATE SHELVING FOR STORAGE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED FOOD EQUIPMENT TOO LARGE TO SUBMERGE INSIDE 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REMOVE OR PROVIDE ALTERNATIVE METHOD TO PROPERLY WASH, RINSE, AND SANITIZE LARGE EQUIPMENT.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED DUST BUILDUP ON FANGUARD INSIDE WALK-IN COOLER AND SHELVING IN SALES AND FRONT COUNTER AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO OPERABLE MECHANICAL VENTILATION INSIDE WASHROOM. INSTRUCTED MANAGER TO PROVIDE OPERABLE MECHANICAL VENTILATION IN WASHROOM AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING FOR EMPLOYEES. ALL EMPLOYEES HANDLING FOOD AND EQUIPMENT MUST PROVIDE FOOD HANDLER TRAINING.

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