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TWIN MART FOOD & TOBACCO

5360 W DIVISION ST, CHICAGO, IL 60651 · Grocery Store

Inspection summary

TWIN MART FOOD & TOBACCO has been inspected 5 times by Chicago Department of Public Health since June 3, 2021. The most recent inspection, on July 1, 2026, recorded 7 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene 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.

  • 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 5 times across 3 separate inspections, most recently on July 1, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 5 times across 2 separate inspections, most recently on August 4, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 3 times across 2 separate inspections, most recently on August 4, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 across 2 separate inspections, most recently on August 4, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 once on July 9, 2021. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES.INSTRUCTED TO PROVIDE AND MAINTAIN SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE WORKING ON SITE. PRIORITY FOUNDATION 7-38-010, CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED STAINED CUTTING BOARDS IN THE FOOD PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD BEING USED AS SHELVING UNDERNEATH THE PREP TABLES THE FOOD PREP AREA. INSTRUCTED TO REMOVE CARDBOARD AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • NSTRUCTED TO DETAIL CLEAN THE INTERIOR OF THE MICROWAVE AND PREP COOLERS AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER CERTIFICATES PROVIDED ON THE PREMISES.MUST SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2621622 DATED:08/04/2025 #37--- 3-602.11(A; B:1-4,6,7; C; D): OBSERVED DELI SANDWICHES PREPARED AND PACKAGED ON SITE WITH NO FOOD LABEL ON DISPLAY FOR SALE. INSTRUCTED TO PROVIDE FOOD LABELS MUST CONTAIN: THE NAME AND PLACE OF BUSINESS OF THE MANUFACTURER, PACKER, OR DISTRIBUTOR, INGREDIENTS INCLUDING A DECLARATION OF ARTIFICIAL COLORING, FLAVORING, AND CHEMICAL PRESERVES. #55---6-501.12: OBSERVED THE FLOORS UNDER THE THREE COMPARTMENT SINK IN NEED OF CLEANING AND THE FLOORS BEHIND THE SHELVES WHERE CHIPS ARE STORED IN THE SHOPPING ASILES WITH A BUILD UP OF CHIPS. INSTRUCTED TO CLEAN AND MAINTAIN MENTIONED FLOORS. INSTRUCTED TO COMPLY WITH NOTED VIOLATIONS AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-42-090.CITATION ISSUED. PERSON-IN-CHARGE CORRECTED VIOLATIONS AT THIS TIME OF INSPECTION.
    • 61. SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC
      • PREVIOUS INSPECTION REPORT SUMMARY FROM (08/04/2025) WAS NOT DISPLAYED FOR THE PUBLIC TO VIEW.TODAY'S INSPECTION REPORT SUMMARY WAS ISSUED AND MUST BE DISPLAYED AND VISIBLE TO THE PUBLIC AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-42-010 (B), CITATION ISSUED.
  2. Canvass Re-Inspection

    8 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • 2-101.11: OBSERVED NO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION, WHILE OPEN AND OPERATING. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE WTIH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINK IN THE REAR FOOD PREP/DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B):OBSERVED NO AMBIENT AIR THERMOMETER IN THE PREP COOLER IN THE PREP.DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(A; B:1-4,6,7; C; D): OBSERVED DELI SANDWICHES PREPARED AND PACKAGED ON SITE WITH NO FOOD LABEL ON DISPLAY FOR SALE. INSTRUCTED TO PROVIDE FOOD LABELS MUST CONTAIN: THE NAME AND PLACE OF BUSINESS OF THE MANUFACTURER, PACKER, OR DISTRIBUTOR, INGREDIENTS INCLUDING A DECLARATION OF ARTIFICIAL COLORING, FLAVORING, AND CHEMICAL PRESERVES.
    • 46. GLOVES USED PROPERLY
      • 3-304.15(B-D): OBSERVED BOXES OF EXAMINATION GLOVES IN FOOD PREP AREAS. INSTRUCTED NOT TO USE EXAMINATION GLOVES TO HAND FOOD, MUST USE FOOD GRADE GLOVES WHILE HANDLING FOOD ITEMS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-301.12: OBSERVED FACILITY MISSING TWO SINK STOPPERS FOR THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C): OBSERVED THE INTERIOR OF THE PREP COOLER WIT SLIGHT FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12: OBSERVED THE FLOORS UNDER THE THREE COMPARTMENT SINK IN NEED OF CLEANING AND THE FLOORS BEHIND THE SHELVES WHERE CHIPS ARE STORED IN THE SHOPPING ASILES WITH A BUILD UP OF CHIPS. INSTRUCTED TO CLEAN AND MAINTAIN MENTIONED FLOORS.
  3. Canvass

    10 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION, WHILE THE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS WAS PREPARED ON SITE. A CERTIFIED FOOD MANAGER MUST BE ON SITE WITH THE ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT HANDWASHING SINK IN THE REAR FOOD PREP/DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SINK IN FRONT OF SERVICE/FOOD PREP AREA. HOT HOLDING UNIT WITH MEAT, CHEESE, AND A JAR OF PEPPERS (FOR NACHOS) OBSERVED IN THE FRONT SERVICE AREA WHERE MONEY AND FOOD ARE HANDLED. FACILITY MUST OBTAIN AND INSTALL A HAND SINK UNDER CITY WATER PRESSURE AND MAINTAIN IT. PRIORITY FOUNDATION VIOLATION. 7-38-030(C), CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED IMPROPER DISPOSITION DATE FOR READY TO EAT TCS FOOD ITEMS (TURKEY AND BEEF SANDWICHES) PREPARED ON SITE. SANDWICHES OBSERVED WITH DATES SUCH AS 06/30, 08/10, AND 08/30 STORED FOR SALE IN DISPLAY COOLER. NO LOGBOOK WAS PROVIDED TO SEE THE INITIAL DATE OF PREPARATION FOR SANDWICHES. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS. DISCARD DATE MUST START FROM THE FIRST DAY OF PREPARATION AND DISCARDED OR SOLD WITHIN SEVEN DAYS. APPROXIMATELY 20LBS OF AT $85 WORTH OF PRODUCT DISCARDED. PRIORITY VIOLATION 7-38-005, CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO AMBIENT AIR THERMOMETER IN THE PREP COOLER IN THE PREP.DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED DELI SANDWICHES PREPARED AND PACKAGED ON SITE WITH NO FOOD LABEL ON DISPLAY FOR SALE. INSTRUCTED TO PROVIDE FOOD LABELS MUST CONTAIN: THE NAME AND PLACE OF BUSINESS OF THE MANUFACTURER, PACKER, OR DISTRIBUTOR, INGREDIENTS INCLUDING A DECLARATION OF ARTIFICIAL COLORING, FLAVORING, AND CHEMICAL PRESERVES.
    • 46. GLOVES USED PROPERLY
      • OBSERVED BOXES OF EXAMINATION GLOVES IN FOOD PREP AREAS. INSTRUCTED NOT TO USE EXAMINATION GLOVES TO HAND FOOD, MUST USE FOOD GRADE GLOVES WHILE HANDLING FOOD ITEMS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED FACILITY MISSING TWO SINK STOPPERS FOR THE THREE COMPARTMENT SINK. ISNTRUCTED TO PROVIDE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE INTERIOR OF THE PREP COOLER WIT SLIGHT FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOORS UNDER THE THREE COMPARTMENT SINK IN NEED OF CLEANING AND THE FLOORS BEHIND THE SHELVES WHERE CHIPS ARE STORED IN THE SHOPPING ASILES WITH A BUILD UP OF CHIPS. INSTRUCTED TO CLEAN AND MAINTAIN MENTIONED FLOORS.
  4. License

    3 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED SMALL GAP UNDER ENTRANCE DOOR. INSTRUCTED TO PROVIDE DOOR SWEEP TO CONTROL PEST ACTIVITY.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED SLOW DRAINING WATER INSIDE EMPLOYEE WASHROOM HANDSINK. MUST REPAIR AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED INOPERABLE VENT INSIDE EMPLOYEE WASHROOM. MUST REPAIR.
  5. License

    0 infractions

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