Canvass
Dec 11, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Dec 11, 2025 · Original Source
Grocery Store · Chicago, IL
Curly's Deli Mart
200-206 S Cicero Ave
Last inspected Dec 11, 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
Jun 20, 2025
Pass
6 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED 1/2 INCH GAP AT BOTTOM OF REAR EXTERIOR DOOR. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.
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 insectsnotedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
OBSERVED SOILED TOWELS HANGING ON HANDSINK FAUCETS. INSTRUCTED PERSON IN CHARGE TO REMOVE AND PROPERLY STORE TOWELS IN SANITIZING SOLUTION.
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
OBSERVED BUILD UP OF RESIDUE AND DEBRIS ON INTERIOR OF COLD HOLD UNITS. INSTRUCTED PERSON IN CHARGE TO CLEAN 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 54Facility maintenance
Official wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
OBSERVED TRASH IN RESTROOM OVERFLOWING. INSTRUCTED PERSON IN CHARGE TO DISCARD AND MAINTAIN.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED BROKEN AND DAMAGED TILE FLOORING IN REAR PREP AREA. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN ALL AREAS SMOOTH 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 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
OBSERVED HEAVY DUST BUILD UP ON FAN IN RESTROOM. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Chicago Department of Public Health, Jun 20, 2025 · Original Source
Canvass Re-Inspection
Jul 17, 2024
Pass
2 recorded violations
notedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
4-204.112(B) MUST PROVIDES THERMOMETERS FOR INSIDE OF COOLING UNITS THROUGHOUT THE PREMISE TO MONITOR TEMPERATURES
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 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-602.13 OBSERVED ALL HOT HOLD UNITS, PRESSURE COOKERS, ELECTRIC SKILLETS, UTENSILS, AND CONTAINERS WITH SURFACES ACCUMULATED WITH FOOD AND GREASE DEBRIS. INSTRUCTED TO CLEAN.
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 problemsOfficial record from Chicago Department of Public Health, Jul 17, 2024 · Original Source
Canvass
Jul 10, 2024
Fail
8 recorded violations
notedCode 2Permits, training, and postings
Official wording
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
Inspector’s notes
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WHILE PREPARING AND SERVING TCS FOODS (NACHO CHEESE, GROUND BEEF) INSTRUCTED TO PROVIDE AT LEAST ONE CERTIFIED FOOD MANAGER WITH VALID ORIGINAL CERTIFICATE AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED.
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 issuesnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED THE FOLLOWING COLD TCS FOODS STORED INSIDE 2 TWO-DOOR COOLERS WITH A COLD HOLD ATTACHED DURING THE TIME OF INSPECTION. NOTED APPROXIMATELY 3 LBS OF GROUND BEEF @50F, CARTON OF EGGS AT 56.2F, HALF GALLON OF TZIKI SAUCE @ 54.1F, 3 LBS SLICED TOMATO AT 58.0F, 2 LBS SEASONED CHICKEN @60F. INSTRUCTED TO HOLD ALL COLD TCS FOODS @ 41F OR BELOW AND MAINTAIN. ALL SAID ITEMS WERE DISCARDED DURING THE TIME OF INSPECTION VOLUNTARILY BY THE PERSON IN CHARGE. 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 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED COOLING UNIT IN PREP AREA DURING TIME OF INSPECTION NOT AT PROPER TEMPERATURE FOR COLD HOLDING WHILE STORING TCS FOODS (CHICKEN, FISH, MILK). NOTED TEMPERATURE @63F. INSTRUCTED TO DISCONTINUE USE AND REPAIR TO 41F OR BELOW. MUST MAINTAIN. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. UNIT TAGGED AND HELD FOR INSPECTION.
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 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
MUST PROVIDE THERMOMETERS FOR INSIDE OF COOLING UNITS THROUGHOUT PREMISE TO MONITOR TEMPERATURES.
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 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED EVIDENCE OF PEST ACTIVITY ON THE PREMISE DURING THE TIME OF INSPECTION. NOTED APPROXIMATELY 100 SMALL RODENT DROPPINGS IN REAR PREP AREA UNDER 3 COMPARTMENT SINK, SCATTERED ON TOP OF STORED BOXES AND FLOOR UNDER PALLG ETES AND IN CORNERS, IN REAR STORAGE NEAR EXIT DOOR AND BEHIND THE ATM. NOTED APPROXIMATELY 50 SMALL LIVE FLIES FLYING THROUGHOUT PREP AREA, IN STORAGE ROOM WHERE FLOUR IS LOCATED, ON SURFACES OF ALL STORED EQUIPMENT, ON SURFACES OF HANDSINK AND 3 COMPARTMENT SINK AND EXTERIOR DOORS OF REACH IN COOLERS. INSTRUCTED TO CONTACT PEST CONTROL FOR SERVICE, MUST ELIMINATE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION. #7-38-020 (A). CITATION ISSUED.
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 insectsnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED ALL HOT HOLD UNITS, PRESSURE COOKERS, ELECTRIC SKILLETS, UTENSILS, AND CONTAINERS WITH SURFACES ACCUMULATED WITH FOOD AND GREASE DEBRIS. INSTRUCTED TO CLEAN.
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 54Facility maintenance
Official wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
OBSERVED OUTSIDE GREASE RECEPTACLE OVERFLOWING WITH GREASE AND FOOD DEBRIS. NOTED LID BROKEN NOT TIGHT FITTED. INSTRUCTED TO REPLACE RECEPTACLE AND MAINTAIN RECEPTACLE TO PREVENT PEST HARBORAGE. PRIORITY FOUNDATION VIOLATION. #7-38-020 (A). CITATON ISSUED.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED REAR STORAGE AREA ACROSS FROM 3 COMPARTMENT SINK WITH EXCESSIVE CLUTTER STORED ON FLOORS. INSTRUCTED TO REMOVE ALL UNNECESARY ITEMS AND ELEVATE ITEMS AT LEAST 6 INCHES OFF FLORR TO PROPERLY CLEAN.
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 problemsOfficial record from Chicago Department of Public Health, Jul 10, 2024 · Original Source