Canvass
Aug 18, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Aug 18, 2025 · Original Source
Restaurant · Chicago, IL
Baby Burritos
8121 S Pulaski Rd
Last inspected Aug 18, 2025 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
Out of Business
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsCanvass Re-Inspection
Mar 21, 2025
Pass
1 recorded violation
notedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
3-302.12: DRY STORAGE CONTAINERS NOT LABELED WITH COMMON NAME. INSTD TO LABEL WITH COMMIN NAME AND MAINTAIN
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Chicago Department of Public Health, Mar 21, 2025 · Original Source
Canvass
Mar 19, 2025
Pass w/ Conditions
3 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN PREP COOLER: STEAK 54.9F, PORK 52.4F, CUT TOMATOES 62.1F, CHEESE 53.3F, EGGS 54.1F. ALL DISCARDED AND DENATURED AT THIS TIME. APPROX 20LBS $100 VALUE. INSTD TO MAINTAIN COLD FOODS AT 41F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
PREP COOLER UNABLE TO MAINTAIN PROPER COLD HOLDING TEMPERATURE, AMBIENT AIR TEMPERATURE OF 52.0F. COOLER TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD TO REPAIR TO MAINTAIN 41F OR BELOW AND REQUEST REINSPECTION BY CDPH PRIOR TO USING. CITATION ISSUED 7-38-005 PRIORITY
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturenotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
DRY STORAGE CONTAINERS NOT LABELED WITH COMMON NAME. INSTD TO LABEL WITH COMMIN NAME AND MAINTAIN
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Chicago Department of Public Health, Mar 19, 2025 · Original Source
Canvass
Mar 11, 2024
Pass
2 recorded violations
notedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
ALUMINUM FOIL ON SHELVES ABOVE FRONT PREP LINE. INSTD TO REMOVE FOIL SO AS SURFACE TO BE SMOOTH, EVEN, AND EASILY CLEANABLE
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
FOOD STORAGE ON FLOOR OF WALK IN FREEZER. INSTD TO ELEVATE 6 INCHES AND MAINTAIN OFF FLOOR
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Chicago Department of Public Health, Mar 11, 2024 · Original Source