Restaurant · Chicago, IL

Jibarito's Y Mas South Side

Name: Jibarito's Y Mas South Side
Address: 6601 W Archer Ave, Chicago, IL

6601 W Archer Ave

Last inspected May 21, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

5 inspections

Canvass

May 21, 2026

Pass

5 recorded violations

notedCode 47Cleaning and sanitizing

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

OBSERVED PREP COOLER IN FRONT PREP AREA WITH TORN GASKET. INSTRUCTED PERSON IN CHARGE TO REPAIR 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 problems

notedCode 49Cleaning and sanitizing

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

OBSERVED GASKETS OF PREP COOLER(S) IN FRONT PREP AREA WITH FOOD RESIDUE BUILD UP. 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 problems

notedCode 51Water, plumbing, and sewage

Official wording

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Inspector’s notes

OBSERVED LEAK AT BOTTOM OF HANDSINK IN FRONT PREP AREA. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

OBSERVED BOXES OF PLAINTAINS, ETC STORED ON THE FLOOR. INSTRUCTED PERSON IN CHARGE TO ELEVATE AND MAINTAIN ALL ITEMS AT LEAST SIX INCHES FROM FLOOR AT ALL TIMES.

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 problems

notedCode 56Facility maintenance

Official wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s notes

OBSERVED BUILD UP OF DUST ON FILTERS IN HOOD SYSTEM. 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 issues

Official record from Chicago Department of Public Health, May 21, 2026 · Original Source

Canvass

Nov 3, 2025

Pass

5 recorded violations

notedCode 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 DRY STORAGE CONTAINERS WITH COMMON 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 problems

notedCode 38Pests

Official wording

INSECTS, RODENTS, & ANIMALS NOT PRESENT

Inspector’s notes

REAR EXIT DOOR NOT PROTECTED, APPROX 1/4 INCH GAP AT BOTTOM OF DOOR. INSTD TO REPAIR SO AS TO BE TIGHT FITTING AND PROTECTED

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 insects

notedCode 44Equipment and utensils

Official wording

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

Inspector’s notes

MULTI USE EQUIPMENT IMPROPERLY STORED ON FLOOR. INSTD TO ELEVATE 6 INCHES AND INVERT DURING STORAGE

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 issues

notedCode 51Water, plumbing, and sewage

Official wording

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Inspector’s notes

SLOW DRAINING HANDWASH SINK IN FRONT PREP AREA. INSTD TO REPAIR AND MAINTAIN

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

WALL AND WALL BASE ACROSS FROM 3-COMPARTMENT SINK IN DISREPAIR, LARGE OPENINGS WITH EXPOSED STUDS, INSULATION, ETC. INSTD TO REPAIR WALL AND WALL BASE 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 problems

Official record from Chicago Department of Public Health, Nov 3, 2025 · Original Source

Complaint

Dec 3, 2024

Pass w/ Conditions

3 recorded violations

notedCode 28Chemicals

Official wording

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED

Inspector’s notes

IMPROPER USE OF TOXIC ITEMS NOTED. PREMISES USED FULLY CONCENTRATED FABULOSO TO SPRAY ON DINING ROOM TABLES AND OTHER PROHIBITED SURFACES. INSTD TO USE PROPERLY DILUTED FABULOSO ONLY ON FLOORS, WALLS, AND TOILETS AND NOT IN SPRAY BOTTLES OR ON OTHER SURFACES AS NOTED ON MANUFACTURERS LABELED INSTRUCTIONS ON THE ORIGINAL CONTAINER. CITATION ISSUED 7-38-015 PRIORITY

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 39Contamination

Official wording

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Inspector’s notes

FOOD STORAGE IMPROPERLY STORED ON THE FLOOR. INSTD TO ELEVATE ON PROPER SHELVING AND MAINTAIN

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 contamination

notedCode 41Cleaning and sanitizing

Official wording

WIPING CLOTHS: PROPERLY USED & STORED

Inspector’s notes

WIPING CLOTHS IMPROPERLY STORED ON PREP TABLES. INSTD TO STORE IN SANITIZING 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 problems

Official record from Chicago Department of Public Health, Dec 3, 2024 · Original Source

Complaint Re-Inspection

May 2, 2024

Pass

3 recorded violations

notedCode 10Handwashing

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

6-301.14 OBSERVED NO HANDWASHING SIGNAGE AT REAR HANDSINK NEAR 3-COMPARTMENT SINK. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN HANDWASHING SIGNAGE AT ALL TIMES.

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.

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

4-602.13 OBSERVED RUST BUILD-UP ON THE BOTTOMS OF PREP TABLES. OBSERVED RESIDUE ON SHELVING IN THE WALK-IN COOLER. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN ALL AREAS FREE OF RESIDUE AND RUST.

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 problems

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

-201.11 OBSERVED PEELING PAINT ON WALLS IN REAR PREP AREA NEAR THREE-COMPARTMENT SINK. INSTRUCTED THE PERSON IN CHARGE TO REPAIR AND MAINTAIN 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 problems

Official record from Chicago Department of Public Health, May 2, 2024 · Original Source

Complaint

Apr 25, 2024

Fail

5 recorded violations

notedCode 10Handwashing

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

OBSERVED NO HANDWASHING SIGNAGE AT REAR HANDSINK NEAR 3-COMPARTMENT SINK. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN HANDWASHING SIGNAGE AT ALL TIMES.

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.

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

OBSERVED RUST BUILD-UP ON THE BOTTOMS OF PREP TABLES. OBSERVED RESIDUE ON SHELVING IN THE WALK-IN COOLER. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN ALL AREAS FREE OF RESIDUE AND RUST.

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 problems

notedCode 21Food temperature

Official wording

PROPER HOT HOLDING TEMPERATURES

Inspector’s notes

OBSERVED 5LBS OF RICE AT IMPROPER HOT HOLD TEMPERATURE OF 81.1F. INSTRUCTED TO DISCARD AND MAINTAIN ALL HOT-HELD FOODS AT 135F OR HIGHER. (THE PERSON IN CHARGE VOLUNTARILY DISCARDED 5LBS OF RICE AT A COST OF $20). 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 temperature

notedCode 38Pests

Official wording

INSECTS, RODENTS, & ANIMALS NOT PRESENT

Inspector’s notes

OBSERVED APPROXIMATELY 40 LIVE FRUIT FLIES THROUGHOUT THE PREMISES IN ALL PREP AREAS AS WELL AS THE DINING AREA. INSTRUCTED PERSON IN CHARGE TO ABATE ACTIVITY WITH ASSISTANCE OF LICENSED PEST CONTROL SERVICE AND MAINTAIN. PRIORITY FOUNDATION #7-38-020(A). CITATION ISSUED.

In plain English

More about signs of rodents or insects

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

OBSERVED PEELING PAINT ON WALLS IN REAR PREP AREA NEAR THREE-COMPARTMENT SINK. INSTRUCTED THE PERSON IN CHARGE TO REPAIR AND MAINTAIN 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 problems

Official record from Chicago Department of Public Health, Apr 25, 2024 · Original Source