Skip to content
Loading map…

SPICY MEX

3925 N LINCOLN AVE, CHICAGO, IL 60613 · Restaurant

Inspection summary

SPICY MEX has been inspected 5 times by Chicago Department of Public Health since February 8, 2018. The most recent inspection, on May 16, 2019, found no infractions.

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

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 on January 22, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 3 times on January 22, 2019. For example: FOOD SEPARATED AND PROTECTED

  • 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 January 22, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 February 14, 2018. 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 January 22, 2019. 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. Canvass

    17 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE.PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING OR DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO SOAP AVAILABLE AT THE KITCHEN HAND WASHING SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO PAPER TOWELS AVAILABLE AT THE DISH WASHING AREA HAND WASHING SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE THE ABOVE VIOLATION FOR CITATION.
    • 15. FOOD SEPARATED AND PROTECTED
      • OBSERVED RAW EGGS AND RAW CHORIZO STORED ON TOP SHELVING OF THE TALL REACH-IN COOLER DIRECTLY ABOVE PREPARED FOODS SUCH AS COOKED RICE, GUACAMOLE, PREPARED SAUCES AND TORTILLAS. FOODS REMOVED. INSTRUCTED TO PROPERLY STORE RAW AND PREPARED/READY TO EAT FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED PREPARED TCS FOODS NOT PROPERLY DATE LABELED. MUST PROPERLY DATE LABELED FOODS WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS ON ALL TCS FOODS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • NO CONSUMER ADVISORY POSTED OR AVAILABLE FOR EGG AND CHORIZO DISH WITH EGG MADE TO ORDER. MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST DISCLOSE EGG DISH. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INACCURATE INTERNAL THERMOMETER IN THE FRONT SALSA COOLER. MUST REPLACE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOOD CONTAINERS MUST BE PROPERLY LABELED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST INSTALL SPLASH GUARDS ON BOTH THE FRONT HAND WASHING SINK AND REAR KITCHEN SINK BETWEEN SINKS AND PREP SURFACES.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED ALUMINUM FOOD CONTAINERS STORED ON TOP OF CEILING DUCT PIPING. MUST PROPERLY STORE FOOD CONTAINERS IN A CLEAN STORAGE AREA.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOOD ENCRUSTED TABLE TOP CAN OPENER. MUST CLEAN AFTER EACH USE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • INSTRUCTED TO INSTALL A ONE COMPARTMENT PREP SINK AT THE FRONT PREP AREA.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED BOTH HAND WASHING SINKS IN THE KITCHEN AND KITCHEN DISH WASHING AREA COMPLETELY CLOGGED, UNABLE TO DRAIN WASTE WATER AND WASTE WATER BACKING UP FROM DISH WASHING HAND SINK. STAFF UNABLE TO WASH HANDS. DURING INSPECTION MANAGER WAS ABLE TO UNCLOG ONE OF THE TWO SINKS. MUST HAVE BOTH HAND SINKS PROPERLY WORKING AT RE-INSPECTION.PRIORITY VIOLATION 7-38-030(C).CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • EXPOSED BRICK WALL IN THE MEN'S WASHROOM MUST BE SEALED TO BE SMOOTH AND CLEANABLE.----EXPANDING SPRAY FOAM USED AS A WALL SEALANT UNDER THE HAND SINK IN THE MEN'S WASHROOM. MUST REMOVE TO MAKE THE WALL SMOOTH AND CLEANABLE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES AVAILABLE FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.
  3. License Re-Inspection

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTALL A SPLASH GUARD BETWEEN EXPOSED HAND SINK AND PREP TABLE,IN THE KITCHEN.SURFACE MUST BE SMOOTH, CLEANABLE AND NON ABSORBENT MATERIAL
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO INSTALL A PREP SINK UNDER CITY PLUMBING CODE AT FRONT COUNTER.
  4. License Re-Inspection

    3 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • GARBAGE CONTAINERS AND HOT WATER TANK ARE LOCATED AT ENCLOSED HALLWAY.RAT DROPPINGS AROUND HOT WATER TANK AND UNDER AND BEHIND GARBAGE CONTAINERS. THE REAR DOOR WITH GAP OF 1" TO 1 1/2" AT BOTTOM OF THE SAID DOOR.NEED TO REMOVE DROPPINGS,CLEAN MAINTAIN MENTIONED AREA. ALSO RODENT PROOF SAID DOOR, SERIOUS VIOLATION:7-38-020 ON 2-14-18 WE OBSERVED OUTER OPENING NOT PROTECTED, BOTTOM DOOR STILL WITH GAPS. WE OBSERVED NEW RAT DROPPINGS BEHIND HOT WATER TANK.RE-INSTRUCTED TO RODENT MENTIONED DOOR AND REMOVE RAT DROPPINGS. SERIOUS VIOLATION:7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTALL A SPLASH GUARD BETWEEN EXPOSED HAND SINK AND PREP TABLE,IN THE KITCHEN.SURFACE MUST BE SMOOTH, CLEANABLE AND NON ABSORBENT MATERIAL
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO INSTALL A PREP SINK UNDER CITY PLUMBING CODE AT FRONT COUNTER.
  5. License

    3 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • AN EXPOSED HAND SINK MUST BE INSTALLED IN PREP AREA UNDER CITY PLUMBING CODE.SOAP AND PAPER TOWELS/HAND DRYING DEVICE MUST BE PROVIDED. CRITICAL VIOLATION:7-38-030
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • GARBAGE CONTAINERS AND HOT WATER TANK ARE LOCATED AT ENCLOSED HALLWAY.RAT DROPPINGS AROUND HOT WATER TANK AND UNDER AND BEHIND GARBAGE CONTAINERS. THE REAR DOOR WITH GAP OF 1" TO 1 1/2" AT BOTTOM OF THE SAID DOOR.NEED TO REMOVE DROPPINGS,CLEAN MAINTAIN MENTIONED AREA. ALSO RODENT PROOF SAID DOOR, SERIOUS VIOLATION:7-38-020
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO INSTALL A PREP SINK UNDER CITY PLUMBING CODE AT FRONT COUNTER.

Nearby inspected facilities

Own this business? Add a badge to your website