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SFERA SICILIAN STREET FOOD

5757-5759 N BROADWAY, CHICAGO, IL 60660 · Restaurant

Inspection summary

SFERA SICILIAN STREET FOOD has been inspected 8 times by Chicago Department of Public Health since December 1, 2021. The most recent inspection, on January 9, 2026, recorded 3 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food source, labelling and allergens and Cleaning and sanitizing.

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 2 separate inspections, most recently on January 29, 2025. For example: PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

  • 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 January 9, 2026. 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 2 times on January 29, 2024. For example: FOOD-CONTACT SURFACES: CLEANED & SANITIZED

  • 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 2 times across 2 separate inspections, most recently on March 15, 2023. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 March 15, 2023. 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.

8 inspections

  1. Canvass

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FROZEN PREPACKAGED ARANCINI AND MEATBALLS IMPROPERLY LABELED INSIDE OF THE DISPLAY FREEZER. MANAGEMENT INSTRUCTED TO LABEL ALL PACKAGES WITH NET CONTENTS AND ADDRESS OF MANUFACTURER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED PEELING PAINT ON THE DUCTWORK ABOVE THE LOW TEMPERATURE DISHWASHING MACHINE. MANAGEMENT INSTRUCTED TO REMOVE THE PEELING PAINT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REMOVE THE UNUSED VACUUM PACKAGING MACHINE FROM THE PREMISES.
  2. Canvass Re-Inspection

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.11--- CRACKED/DAMAGED/MISSING FLOOR TILES IN THE FRONT CASHIER/PREP AREA. MUST REPLACE.----OPENINGS IN THE CEILING AROUND PIPING IN THE MAIN KITCHEN.----OPEN CRACK/CREVICE IN THE CORNER WALL UNDER THE DISH ROOM HAND WASHING SINK. MUST SEAL ALL.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • : 2-102.13--- MUST PROVIDE PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS.
  3. Canvass

    8 infractions

    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • NOTED EMPLOYEES OPEN DRINKING CUP IN THE FOOD PREP AREA. MUST HAVE A SEALED BEVERAGE.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HOT WATER AVAILABLE AT THE DISH ROOM HAND WASHING SINK. MUST PROVIDE HOT WATER AT HAND SINK WITH A MINIMUM TEMPERATURE OF 100F. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED IN-USE COOKS LINE KNIFE BEING STORED IN A CONTAINER OF WATER AND WIPING CLOTHS AT A TEMPERATURE OF 88 F. IF STORED IN WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS AND DO NOT STORE WITH WIPING CLOTHS.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • CLEAN MIXING BOWLS AND PANS MUST BE STORED INVERTED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATE AS A MEANS OF ELEVATION FOR THE FRONT PREP PRINTER AND RAW WOOD AS ELEVATION FOR BASEMENT REFRIGERATION.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CRACKED/DAMAGED/MISSING FLOOR TILES IN THE FRONT CASHIER/PREP SREA. MUST REPLACE.----OPENINGS IN THE CEILING AROUND PIPING IN THE MAIN KITCHEN.----OPEN CRACK/CREVICE IN THE CORNER WALL UNDER THE DISH ROOM HAND WASHING SINK. MUST SEAL ALL.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL UNNECESSARY ARTICLES STORED THROUGHOUT THE BASEMENT AND STORAGE CLOSETS SUCH AS BICYCLES, MUST BE REMOVED FROM THE PREMISES AND ALL OTHER NEEDED ITEMS MUST BE STORED ELEVATED AND ORGANIZED.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS.
  4. Canvass Re-Inspection

    0 infractions

  5. Canvass

    7 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NOTED THE DISHWASHING ROOM HAND WASHING SINK NOT ACCESSIBLE FOR USE. SINK BLOCKED BY METAL CART STORING CLEAN DISHES AND SEVERAL PAIRS OF RUBBER CLEANING GLOVES BEING STORED INSIDE THE SINK. INSTRUCTED TO HAND WASHING SINK MUST BE ACCESSIBLE AT ALL TIMES. MANAGER REMOVED ALL. PRIORITY FOUNDATION VIOLATION 7-38-030(C)
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • CHLORINE CHEMICAL DISH WASHING MACHINE NOT PROPER DISPENSING SANITIZER. 0 PPM CHLORINE NOTED. MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND PROPERLY DISPENSES CHLORINE. INSTRUCTED TO RE-WASH ALL DISHES NOTED INSIDE THE MACHINE AND USE THE THREE COMPARTMENT SINK FOR ALL DISH WASHING. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST NOT STORE CLEAN UTENSILS HANGING DIRECTLY ABOVE THE KITCHEN HAND WASHING SINK.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE FACILITY. ALL FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING AT ALL TIMES.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO CHLORINE CHEMICAL TEST STRIPS ON SITE TO MONITOR SANITIZING AT THE CHLORINE CHEMICAL DISH WASHING MACHINE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED LEAK UNDER THE FRONT PREP HAND WASHING SINK ONTO THE FLOOR. MUST REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL STORED ITEMS THROUGHOUT THE REAR STORAGE ROOM MUST BE ELEVATED AND ORGANIZED AND ALL UNNECESSARY ITEMS REMOVED TO PREVENT PEST HARBORING.
  6. Canvass

    6 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE FOOD PREP NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NOTED SID DOOR BY THE STAIR WAY LEADING TO THE WALK IN COOLER NOT RODENT PROOF WITH GAP AT THE BOTTOM OF DOOR (ABOUT 1/4 INCH). INSTRUCTED TO SEAL GAPS TO PREVENT ENTRY POINTS FOR PESTS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NOTED EMPLOYEE DRINKS STORED AT THE SAME REFRIGERATION UNIT WITH CUSTOMER FOODS. INSTRUCTED TO PROVIDE A DESIGNATED AREA WHERE EMPLOYEES CAN STORE THEIR FOOD.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED HEAVY RUST AND DIRT AT DOOR INSIDE WALK IN COOLER. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED LEAKAGE AT THE BOTTOM PIPE UNDERNEATH THE 3 COMPARTMENT SINK AT THE DISH WASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • NOTED MISSING LIGHTS SHIELDS ABOVE FOOD UTENSIL WASHING AREA INSTRUCTED TO PRVIDE A SHIELDED OR SHATTER RESISTANT BULBS.
  7. License

    6 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 1/4 TO 1/2 INCH GAP IN REAR DOOR IN DISH AREA. INSTRUCTED TO ENSURE ALL DOORS ARE TIGHT FITTING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED HANDLE OF FRYER BASKET IN POOR CONDITION. INSTRUCTED TO REPLACE HANDLE ON FRYER BASKET
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW WOOD IN SHELVING AREAS OF FRONT SERVICE COUNTER. INSTRUCTED TO SEAL ALL RAW WOOD.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HOLES IN THE FOLLOWING AREAS: CEILING IN KITCHEN, CABINETS IN FRONT SERVICE AREA, WALLS THROUGHOUT KITCHEN AND IN REAR STORAGE ROOM NEAR RESTROOMS, AROUND VARIOUS PIPING INCLUDING HAND SINK IN FOOD PREP AREA AND VENTILATION AROUND COMMERCIAL KITCHEN EQUIPMENT. INSTRUCTED TO SEAL ALL HOLES AND MAKE SURFACES SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WALLS AND CEILINGS NOT EASILY CLEANABLE IN THE FOLLOWING AREAS: KITCHEN PREP AREA NORTH WALL WITH EXPANDING SPRAY FOAM, AROUND PIPING IN DISH AREA, REAR STORAGE AREA. MUST MAKE ALL SMOOTH AND CLEANABLE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.
  8. License

    0 infractions

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