Complaint Re-Inspection
Feb 26, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Feb 26, 2025 · Original Source
Restaurant · Chicago, IL
Deleite Restaurant
1658 W Cermak Rd
Last inspected Feb 26, 2025 · View Map ↗ · Compare ↗
Pass
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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 inspectionsComplaint
Feb 19, 2025
Fail
3 recorded violations
notedCode 3Permits, training, and postings
Official wording
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY PROVIDED FOR INSPECTOR'S REVIEW. INSTRUCTED TO ALWAYS PROVIDE AN EMPLOYEE HEALTH POLICY AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-010.
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 25Food temperature
Official wording
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
3-603.11 OBSERVED THE FACILITY'S BREAKFAST MENU WITH ITEMS THAT CAN BE ORDERED UNDERCOOKED (SUNNY SIDE UP, EGGS ANY STYLE) AND WITHOUT A CONSUMER ADVISORY DISCLOSURE OR REMINDER ON THE BREAKFAST MENU. INSTRUCTED TO PROVIDE A CONSUMER ADVISORY DISCLOSURE AND REMINDER ON THE BREAKFAST MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED. PRIORITY FOUNDATION 7-38-005.
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
3-302.12 OBSERVED BULK DRY STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO PROVIDE.
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, Feb 19, 2025 · Original Source
License Re-Inspection
Oct 3, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 3, 2024 · Original Source
License
Sep 5, 2024
Fail
7 recorded violations
notedCode 3Permits, training, and postings
Official wording
MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
Inspector’s notes
2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010.
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 5Other
Official wording
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
Inspector’s notes
2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR. INSTRUCTED TO PROVIDE. 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 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
4-303.11(A) OBSERVED NO ADEQUATE SANITIZER ON SITE FOR SANITIZING EQUIPMENT AND UTENSILS. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY VIOLATION 7-38-025.
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 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
5-203.11 OBSERVED NO HAND WASHING SINK LOCATED BY THE DRINK PREP STATION. INSTRUCTED TO PROVIDE A HAND WASHING SINK OR REMOVE DRINK PREP AREA AND PLACE THE DRINK PREP AREA BY A HAND WASHING SINK. PRIORITY FOUNDATION 7-38-030(C).
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 problemsnotedCode 25Food temperature
Official wording
CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
Inspector’s notes
3-603.11 OBSERVED CONSUMER ADVISORY DISCLOSURE MISSING ON UNDERCOOKED OR RAW ITEMS SUCH AS SUNNY SIDE UP EGG ITEMS AND RAW OYSTER ITEMS, ALSO OBSERVED A CONSUMER ADVISORY ASTERIK ON A CHICKEN ITEM. INSTRUCTED TO PROVIDE A CONSUMER ADVISORY DISCLOSURE FOR ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW AND REMOVE THE CONSUMER ADVISORY DISCLOSURE FOR ITEMS THAT CAN NOT BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 7-38-005.
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 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
4-302.14 OBSERVED NO CHEMICAL TEST STRIPS ON SITE FOR PROPERLY TESTING THE SANITIZING CONCENTRATION OF THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
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 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-501.114 OBSERVED OLD EQUIPMENT (REFRIGERATOR) STORED IN THE BASEMENT. INSTRUCTED TO REMOVE OR 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, Sep 5, 2024 · Original Source
License
Aug 12, 2024
Not Ready
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Aug 12, 2024 · Original Source