Canvass
Sep 25, 2026
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 25, 2026 · Original Source
Grocery Store · Chicago, IL
Carniceria La Gloria
2551-2553 W 51st St
Last inspected Sep 25, 2026 · View Map ↗ · Compare ↗
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
5 inspectionsCanvass
Sep 25, 2026
Pass w/ Conditions
1 recorded violation
notedCode 22Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
OBSERVED TWO POTS OF COLD TCS FOOD(PORK), HELD AT IMPROPER TEMPERATURES RANGING BETWEEN OF 50.5-52.3F. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $400 WEIGHING 100LBS PRIORITY VIOLATION 7-38-005 CITATION ISSUED
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 temperatureOfficial record from Chicago Department of Public Health, Sep 25, 2026 · Original Source
Canvass
Nov 20, 2025
Pass w/ Conditions
5 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED ICE MACHINE INTERIOR SURFACE SOILED WITH BLACK SUBSTANCE AND PINK SLIME. INSTRUCTED TO DISPOSE OF ICE, CLEAN AND SANITIZE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
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
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER AND THROUGHOUT THE FACILITY. INSTRUCTED TO STORE PROPERLY BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
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 contaminationnotedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED IN-USE UTENSILS STORED IMPROPERLY ON PREP AREA SURFACES. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED CUTTING BOARDS IN THE DELI PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE.
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 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED TO PROVIDE.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Nov 20, 2025 · Original Source
Canvass
Oct 22, 2024
Pass w/ Conditions
2 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED APPROXIMATELY 40LBS OF TCS FOOD (RAW PORK) IN THE BASEMENT AREA AT AN IMPROPER COLD TEMPERATURE OF 68.7F. INSTRUCTED PERSON IN CHARGE THAT ALL COLD-HELD TCS FOODS MUST BE MAINTAINED AT 41F AND BELOW. PERSON IN CHARGE VOLUNTARILY DISCARDED 40LBS OF PORK AT A COST $150. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
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 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED DEAD FLIES IN FRONT SALESFLOOR AREA NEAR WINDOWS ON WINDOW SILLS AND FLOORS. INSTRUCTED PERSON IN CHARGE TO REMOVE DEAD INSECTS AND SANITIZE AREAS.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Chicago Department of Public Health, Oct 22, 2024 · Original Source
Canvass
Oct 23, 2023
Pass w/ Conditions
5 recorded violations
notedCode 29Other
Official wording
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
Inspector’s notes
OBSERVED UNREFRIGERATED CHORIZO ON DISPLAY AND OFFERED FOR SALE HANGING IN MEAT/DEAL SERVICE AREA. CHORIZO RANGING FROM 49.0F-66.0F AND NO LAB RESULTS ON SITE FOR CHORIZO TO BE STORED UNREFRIGERATED. INSTD TO PROVIDE LAB RESULTS FOR CHORIZO TO STORE UNREFRIGERATED OR MAINTAIN CHORIZO UNDER REFRIGERATION AT 41F OR BELOW AT ALL TIMES. CHORIZO DISCARDED AND DENATURED AT THIS TIME APPROX 15LBS. $100 VALUE. CITATION ISSUED PRIORITY FOUNDATION 7-38-005
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 32Other
Official wording
VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
Inspector’s notes
SEE 29.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
WIPING CLOTHS IMPROPERLY STORED ON PREP TABLES WHEN NOT IN USE. INSTD TO STORE PROPERLY IN SANITIZNG SOLUTION WHEN NOT IN USE
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 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
EXCESSIVE ICE ACCUMULATION ON CONDENSORS IN MEAT AND DELI DISPLAY CASES. INSTD TO REMOVE ICE AND MAINTAIN
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 8Handwashing
Official wording
HANDS CLEAN & PROPERLY WASHED
Inspector’s notes
OBSERVED IMPROPER WASHING OF HANDS FOR 2 MALE FOOD HANDLERS IN MEAT SECTION. 1 MALE EMPLOYEE OBSERVED USING ONLY WATER (NO SOAP) AT 2-COMPARTMENT SINK TO WASH HANDS AND THEN PROCEED TO DRY HANDS WITH APRON. ANOTHER MALE EMPLOYEE WASHED HANDS WITH GLOVES ON AND THEN WIPED HANDS WITH WIPING CLOTH. DISCUSSED PROPER HANDWASHING WITH STAFF AND MGR: TAKE GLOVES OFF AND DISCARD; WASH HANDS AT HANDWASH SINK ONLY; WITH SOAP AND WATER FOR AT LEAST 10-15 SECONDS; RINSE WITH WARM WATER, AND DRY HANDS WITH PROPER HAND DRYING PROVISION (I.E. PAPER TOWELS). CITATION ISSUED 7-38-010 PRIORITY.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Chicago Department of Public Health, Oct 23, 2023 · Original Source