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SUPER MERCADO BARRERA

2336 N MILWAUKEE AVE, CHICAGO, IL 60647 · Grocery Store

Inspection summary

SUPER MERCADO BARRERA has been inspected 9 times by Chicago Department of Public Health since March 9, 2017. The most recent inspection, on July 10, 2025, recorded 2 infractions.

1 of 9 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: Protecting food from contamination, Food temperature control 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.

  • 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 10, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 2 times on July 9, 2025. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 June 29, 2023. 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 once on November 8, 2019. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 September 7, 2018. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

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.

9 inspections

  1. Canvass Re-Inspection

    2 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NOTED PORK SKINS DRYING ON RACK IN REAR STORAGE IN CONTACT WITH WALL. INSTRUCTED TO PROVIDE A BARRIER BETWEEN WALL AND FOOD THAT IS NON-POROUS, SMOOTH, AND EASY TO CLEAN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED CUTTING BOARD IN KITCHEN/DISH AREA WITH DEEP CUTS AND STAINS. INSTRUCTED TO DEEP CLEAN AND RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE BY SANDING, RESEALING, OR REPLACING AND MAINTAINING.
  2. Canvass

    4 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • NOTED IMPROPER INTERNAL TEMPERATURES OF TCS FOOD IN MEAT DISPLAY COOLER. MARINATED PORK STEAK 45.1 F, SKIRT STEAK 45.0 F, SAUSAGE 47.5 F, GROUND PORK 45.1 F, BEEF FAT 48.6 F, BEEF 46.6 F, HAM 48.8 F, CHEESE 48.4 F. DISCARDED AND DENATURED APPROX 200 LBS VALUED AT $1000 PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • NOTED IMPROPER TEMPERATURE OF COLD-HOLDING EQUIPMENT. AMBIENT AIR OF MEAT DISPLAY COOLER AT 48.7 F. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • NOTED PORK SKINS DRYING ON RACK IN REAR STORAGE IN CONTACT WITH WALL. INSTRUCTED TO PROVIDE BARRIER BETWEEN WALL AND FOOD THAT IS NON-POROUS SMOOTH AND EASY TO CLEAN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED CUTTING BOARD IN KITCHEN/DISH AREA WITH DEEP CUTS AND STAINS. INSTRUCTED TO DEEP CLEAN AND RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE BY SANDING AND RESEALING OR REPLACE AND MAINTAIN.
  3. Canvass

    0 infractions

  4. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULTED FOOD BUILD UP INSIDE DELI MEAT SLICER. MUST CLEAN DELI MEAT SLICER AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • REAR PREP AREA HANDWASH SINK PIPE DRAINING SLOWLY. INSTRUCTED MANAGER SAID HANWASH SINK PIPE MUST DRAIN QUICKLY.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • NO COVERED TRASH RECEPTACLE IN WASHROOM. MUST PROVIDE.
  5. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLEAN THE FOOD DEBRIS ON THE WALL BEHIND THE MEAT COUNTER. CLEAN THE FLOOR BENEATH THE 3 COMPARTMENT SINK.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • CLEAN THE GREASE ON THE VENTILATION HOOD AND FILTERS.
  6. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • DETAIL CLEAN THE INTERIOR OF THE UNUSED PEPSI COOLER AND THE 1 DOOR FREEZER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CARDBOARD USED ON THE FLOOR IN THE PREP AREAS. MANAGEMENT INSTRUCTED NOT TO USE CARDBOARD AS FLOOR COVERING.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • CLEAN THE GREASE ON THE VENTILATION HOOD AND FILTERS.
  7. Canvass

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED PACKAGED SNACKS AND DRIED PEPPERS DISPLAYED FOR CUSTOMER SERVICE WITH NO FOOD LABELS. INSTRUCTED MANAGER TO PROPERLY LABEL ALL PACKAGED ITEMS WITH INGREDIENTS, NET WEIGHT, BUSINESS NAME AND ADDRESS.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED MULTI-USE FOOD EQUIPMENT AND SINGLE SERVICE ARTICLES NOT PROPERLY STORED UNDER UNSHEILED WASTE LINES IN BASEMENT. INSTRUCTED MANAGER TO PROPERLY COVER/ENCASE ALL WASTE LINES TO PREVENT CONTAMINATION OF FOOD EQUIPMENT AND UTENSILS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED UNFINISHED CEILING IN BASEMENT FOOD EQUIPMENT AND UTENSIL STORAGE AREA. INSTRUCTED MANAGER TO REPAIR CEILING TO BE SMOOTH AND EASILY CLEANABLE IN BASEMENT STORAGE AREAS.
  8. Canvass

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-201.11 NO EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 NO CLEAN UP PROCEDURE PROVIDED ON THE PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-202.11(A) OBSERVED LIGHT FIXTURES ABOVE THE MEAT COUNTER AND HALLWAY WITH NO LIGHT SHIELDS AND/OR END CAPS. MANAGEMENT INSTRUCTED TO INSTALL LIGHT SHIELDS AND END CAPS ON THE LIGHT FIXTURES.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE. MUST SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.
  9. License

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RUSTY FOOD STORAGE SHELVING IN KITCHEN FOOD PREP AREA. MUST REPAINT OR REPLACE SHELVING.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND CARDBOARD BOXES BEING USED AS A FLOOR LINER BY 3-COMPARTMENT SINK. INSTRUCTED TO REMOVE AND MAINTAIN.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED OPENING INTO CEILING ABOVE MEAT SLICER BEHIND MEAT COUNTER. MUST SEAL AND MAINTAIN. OBSERVED PEELING PAINT ON WALL IN REAR STORAGE ROOM. MUST REPAINT AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED DIRT AND DEBRIS ON LIGHT SHIELDS IN THE KICHEN FOOD PREP AREA. MUST CLEAN AND MAINTAIN.

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