Skip to content
Loading map…

ROCOTO PERUVIAN BITES

5752 W BELMONT AVE, CHICAGO, IL 60634 · Restaurant

Inspection summary

ROCOTO PERUVIAN BITES has been inspected 6 times by Chicago Department of Public Health since May 9, 2023. The most recent inspection, on March 18, 2026, recorded 3 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Cleaning and sanitizing and Food source, labelling and allergens.

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 February 21, 2025. For example: PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

  • 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 April 22, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 on May 9, 2023. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 May 9, 2023. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 10 times across 5 separate inspections, most recently on March 18, 2026. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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. Short Form Complaint

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19--OBSERVED SOILED CARD BOARD BEING USED AS FLOOR MATS AND CARD BOARD STORED UNDER DISH WASHING RACK AT THE REAR DISH WASHING AREA. MUST REMOVE CARD BOARD.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11--OBSERVED GREASE SPILLS ON FLOOR BEHIND COOKING EQUIPMENT AT MAIN PREP LINE. MUST CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13--OBSERVED EXPIRED ALLERGEN TRAINING CERTIFICATE ON SITE. MUST PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.
  2. Canvass

    4 infractions

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED WET MOPS STORED IN PREP AREA. INSTRUCTED TO HANG MOP INVERTED TO AIR DRY.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED SOILED CARD BOARD BEING USED AS FLOOR MATS AND CARD BOARD STORED UNDER DISH WASHING RACK AT THE REAR DISH WASHING AREA. MUST REMOVE CARD BOARD.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE SPILLS ON FLOOR BEHIND COOKING EQUIPMENT AT MAIN PREP LINE. MUST CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED EXPIRED ALLERGEN TRAINING CERTIFICATE ON SITE. MUST PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.
  3. Canvass

    1 infraction

    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • OBSERVED OPEN DRINK IN PREP COOLER. INSTRUCTED TO STORE AWAY FROM FOOD PREP AND CLEAN EQUIPMENT.
  4. Canvass

    5 infractions

    • 40. PERSONAL CLEANLINESS
      • OBSERVED MULTIPLE FOOD HANDLING EMPLOYEES NOT WEARING HEAR RESTRAINTS AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL FOOD HANDLING EMPLOYEES WEAR EFFECTIVE HAIR RESTRAINTS TO PREVENT POTENTIAL CONTAMINATION OF FOOD AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED UNFINISHED WOOD ON THE SHELVES ABOVE BOTH TWO DOOR REACH-IN COOLERS IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO FINISH THE WOOD ON THE SHELVES SO THAT IT IS SMOOTH AND EASILY CLEANABLE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MULTIPLE WOOD WICKER BREAD BASKETS IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE WOOD WICKER BREAD BASKETS. WOOD AND WOOD WICKER MAY NOT BE USED AS A FOOD-CONTACT SURFACE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED FOOD DEBRIS ON INTERIOR SURFACES OF ALL COOLING EQUIPMENT. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES)
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT BUILD-UP ON THE FLOORS THROUGHOUT THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS THROUGHOUT THE PREP AREA AND MAINTAIN.
  5. Canvass Re-Inspection

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114--INSTRUCTED TO REMOVE REMAINING (1) BROILER PIECE OF FOOD EQUIPMEMT STORED OUTSIDE AT REAR OF THE PREMISES.
  6. Canvass

    15 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT IS EFFECTIVE AGAINST NOROVIRUS). PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED READY-TO-EAT, TCS FOODS HELD FOR MORE THAN 24 HOURS (POTATOES,PASTA ETC) NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE CONSUMED OR DISCARDED. MANAGEMENT INSTRUCTED TO DATE MARK ALL READY-TO-EAT, TCS FOODS HELD MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR RAW OR UNDERCOOKED FOODS (CEVICHE). MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO THE REMINDER STATEMENT ON THE MENU. MUST INCLUDE THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT:"THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED TO PROPERLY LABEL FOOD CONTAINERS/BINS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, FLOUR ETC.)
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • INSTRUCTED TO PROPERLY STORE AND INVERT POTS AND PANS AND DISHWARE STORED ON SHELVES AT REAR DISHWASHING AREA TO PREVENT CONTAMINATION BEFORE USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED STAINED CUTTING BOARDS ON TOP OF PREP LINE COOLERS AND AT REAR DISHWASHING AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND TO MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED A TORN DOOR GASKETS INSIDE OF THE 2 DOOR PREP COOLER.INSTRUCTED TO REPLACE THE TORN DOOR GASKETS AND TO MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN THE KITCHEN STORAGE SHELVES, PREP TABLES, FOOD STORAGE CONTAINERS, INTERIOR AND EXTERIOR OF THE CHEST FREEZER AND PREP COOLERS, TOP OF OVEN IN KITCHEN INTERIOR OF MICROWAVE AND DEEP FRYER.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • OBSERVED NO HOT RUNNING WATER AT HANDWASHING SINKS AND 3-COMPARTMENT SINK. WATER TEMPERATURE AT (55.3F-60.9F). INSTRUCTED MANAGEMENT TO PROVIDE HOT RUNNING WATER ABOVE 110F AT THE 3 COMPARTMENT SINK AND MINIMUM 100F AT ALL HAND WASHING SINKS AND MAINTAIN AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED WATER LEAK AT DRAIN PIPE UNDERNEATH THE FAR RIGHT COMPARTMENT AT THE 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED OUTSIDE GARBAGE DUMPSTER AND WASTE GREASE CONTAINER STORED ON AND AROUND LOOSE GRAVEL.OUTDOOR STORAGE SURFACE MUST BE CONSTRUCTED OF NONABSORBENT MATERIAL SUCH AS CONCRETE OR ASPHALT AND SHALL BE SMOOTH,DURABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED OUTSIDE REAR OF THE PREMISES NOT MAINTAINED STORING UNNECESSARY ARTICLES UNUSED OVEN COOKING EQUIPMENTS,PLYWOOD MATERIALS,MOP BUCKETS,EMPTY PAINT BUCKETS AND TRAYS,LITTER DEBRIS AND SOILED CARDBOARDS ETC.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS OF THE KITCHEN FOOD PREP AREAS AND IN HOT WATER HEATER STORAGE AND REAR DISHWASHING 3-COMPARTMENT SINK AREAS TO REMOVE FOOD DEBRI SPILLAGE AND DETAIL CLEAN WALLS WITH STAINS AND DUSTS AND WALLS WITH ROUGH EDGES ABOVE AND AROUND THE LARGE OVEN MUST BE SMOOTH,EASILY CLEANABLE SURFACES AND TO MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO SEAL OPENINGS AT REAR DISHWASHING 3-COMPARTMENT SINK AREA AND ABOVE THE BEVERAGE GLASS ROLLING CART AND ABOVE THE SLICER ALL IN SAME AREA MUST PROVIDE SEAL MENTIONED OPENINGS TO A SMOOTH,EASILY CLEANABLE SURFACES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE.INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.

Nearby inspected facilities

Own this business? Add a badge to your website