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SOL Y VIDA

3115 N LINCOLN AVE, CHICAGO, IL 60657 · Restaurant

Inspection summary

SOL Y VIDA has been inspected 5 times by Chicago Department of Public Health since June 18, 2024. The most recent inspection, on June 11, 2025, found no infractions.

3 of 5 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: Pests, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 3 times across 2 separate inspections, most recently on July 24, 2024. 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 2 times across 2 separate inspections, most recently on July 24, 2024. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 June 18, 2024. 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 June 18, 2024. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 June 18, 2024. For example: THERMOMETERS PROVIDED & ACCURATE

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.

5 inspections

  1. Canvass

    0 infractions

  2. License Re-Inspection

    0 infractions

  3. License Re-Inspection

    4 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 1/4 INCH GAP AT REAR EXIT DOOR SWEEP. MUST RODENT PROOF DOOR.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED BASEMENT PREP AREA WITH PIPES ABOVE ALSO NO SPLASH GUARD BETWEEN BASEMENT HANDWASH SINK AND 3-COMPARTMENT SINK. MUST ENCASE BASEMENT CEILING PIPES AND PROVIDE A SPLASH GUARD BETWEEN SAID SINKS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO STOPPERS FOR 3-COMPARMENT SINK. MUST PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO FOOD ALLERGEN TRAINING CERTIFICATE ON PREMISES. INSTRUCTED ALL CITY CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERRTIFICATES.
  4. License

    0 infractions

  5. License

    12 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE ON PREMISES. INSTRUCTED MUST HAVE ORIGINAL CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE WITH FOOD MANAGER ON PREMISES. PRIORITY FOUNDATION 7-38-012.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEAN UP PROCEDURE WITH CLEAN UP ITEMS ON PREMISES. INSTRUCTED MUST HAVE A VOMIT AND DIARRHEA CLEAN UP PROCEDURE WITH ALL NECESSARY CLEAN UP ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-005.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • NO GLASSMACHINE INSTALLED AT BAR AND NO DISHMACHINE INSTALLED AT BASEMENT PREP/DISHWASH AREA. INSTRUCTED MANAGER MUST INSTALL AND HAVE PROPERLY SANITIZING BOTH BAR GLASSMACHINE AND BASEMENT DISHMACHINE. PRIORTY VIOLATION 7-38-025.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO CALIBRATED METAL STEM THERMOMETER ON PREMISES. MUST PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO PEST CONTROL LOGBOOK ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A PEST CONTROL LOGBOOK FROM A LICENSED ILLINOIS PEST CONTROL OPERATOR ON PREMISES. PRIORITY FOUNDATION 7-38-020(C).
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 1/4 INCH GAP AT REAR EXIT DOOR SWEEP. MUST RODENT PROOF DOOR.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED BASEMENT PREP AREA WITH PIPES ABOVE ALSO NO SPLASH GUARD BETWEEN BASEMENT HANDWASH SINK AND 3-COMPARTMENT SINK. MUST ENCASE BASEMENT CEILING PIPES AND PROVIDE A SPLASH GUARD BETWEEN SAID SINKS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • NO SANITIZING TEST STRIPS ON PREMISES. MUST PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO STOPPERS FOR 3-COMPARMENT SINK. MUST PROVIDE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO COVERED TRASH RECEPTACLES IN WASHROOMS. MUST PROVIDE.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • NO OUTSIDE DUMPSTER OR DUMPSTER CONTRACT ON PREMISES. MUST RROVIDE AN OUTSIDE DUMPSTER OR DUMPSTER CONTRACT FOR ESTABLISHMENT. PRIORIY FOUNDATION 7-38-020(B).
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO FOOD ALLERGEN TRAINING CERTIFICATE ON PREMISES. INSTRUCTED ALL CITY CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERRTIFICATES.

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