Restaurant · Chicago, IL

Langosta Nayarita

Name: Langosta Nayarita
Address: 3118 W 59th St, Chicago, IL

3118 W 59th St

Last inspected May 14, 2026 · View Map ↗ · Compare ↗

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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 inspections

Short Form Complaint

May 14, 2026

Pass w/ Conditions

4 recorded violations

notedCode 16Cleaning and sanitizing

Official wording

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

Inspector’s notes

OBSERVED EXCESSIVE AMOUNT OF BLACK MOLD-LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE. ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED PERSON IN CHARGE TO CLEAN AND REPAIR ICE MACHINE, REMOVING AND DISCARDING ICE IN BIN. PRIORITY FOUNDATION #7-38-005. CITATION ISSUED. PERSON IN CHARGE DISCARDED ICE AND CLEAN MACHINE AT TIME OF INSPECTION.

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 37Food source and labeling

Official wording

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Inspector’s notes

Bulk food containers ( flour, salt...) not labeled, instructed to label 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 45Equipment and utensils

Official wording

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

Inspector’s notes

Using foam cups as a scoop for cooked and dry food items, Instructed to use proper scoops.

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 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

Damaged walls behind prep table in kitchen Exposed gypsum, Instructed to provide a durable smooth surface.

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 14, 2026 · Original Source

Canvass

Apr 20, 2026

Pass w/ Conditions

6 recorded violations

notedCode 10Handwashing

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

No hand soap provided in employees restroom, Instructed to provide. Priority foundation violation 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.

Official wording

FOOD SEPARATED AND PROTECTED

Inspector’s notes

Observed open container of raw chicken in prep cooler stored above a container of ready-to-eat foods: salad, sliced cucumber..., Instructed not place raw meats at below ready-to-eat foods. Priority violation 7-38-005. salad discarded.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 23Food source and labeling

Official wording

PROPER DATE MARKING AND DISPOSITION

Inspector’s notes

No date markings on several cooked food containers in walk-in cooler, Instructed manager to date all cooked food containers that are held in cooler for more than 24 hours counting cook day as day one. Priority foundation violation 7-38-005.

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 37Food source and labeling

Official wording

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Inspector’s notes

Bulk food containers ( flour, salt...) not labeled, instructed to label 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 45Equipment and utensils

Official wording

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

Inspector’s notes

Using foam cups as a scoop for cooked and dry food items, Instructed to use proper scoops.

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 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

Damaged walls behind prep table in kitchen Exposed gypsum, Instructed to provide a durable smooth surface.

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 20, 2026 · Original Source

Canvass

Jun 12, 2025

Pass

5 recorded violations

notedCode 37Food source and labeling

Official wording

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Inspector’s notes

OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. 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 problems

notedCode 40Employee health and hygiene

Official wording

PERSONAL CLEANLINESS

Inspector’s notes

OBSERVED FOOD HANDLERS HANDLING FOOD WITHOUT HAIR NETS/RESTRAINTS AND NOT WEARING BEARD RESTRAINTS. INSTRUCTED TO PROVIDE.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 43Equipment and utensils

Official wording

IN-USE UTENSILS: PROPERLY STORED

Inspector’s notes

OBSERVED SCOOPS FOR DRY STORAGE CONTAINERS BEING STORED DIRECTLY INSIDE OF THE CONTAINER. 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 issues

notedCode 47Cleaning and sanitizing

Official wording

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

Inspector’s notes

OBSERVED LOOSE/BROKEN DOOR HANDLE TO FREEZER UNIT NEAR DRY STORAGE AREA. INSTRUCTED TO REPAIR 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 problems

notedCode 53Cleaning and sanitizing

Official wording

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

Inspector’s notes

OBSERVED NO COVERED RECEPTACLE IN EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE.

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, Jun 12, 2025 · Original Source

Canvass

Aug 7, 2024

Pass

7 recorded violations

notedCode 10Handwashing

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

MISSING HANDWASH SIGNAGE AT HANDWASH SINKS THROUGH OUT. INSTD TO PROVIDE SIGNAGE AT HANDWASH SINKS AND MAINTAIN.

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

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Inspector’s notes

MISSING COMMON NAME ON DRY STORAGE CONTAINERS. INSTD TO LABEL 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 43Equipment and utensils

Official wording

IN-USE UTENSILS: PROPERLY STORED

Inspector’s notes

STYROFOAM CUPS BEING USED AS DISPENSING UTENSILS AND SUBMERGED IN DRY STORAGE CONTAINERS. INSTD TO USE PROPER DISPENSING UTENSILS AND HAVE STORED WITH HANDLE ABOVE THE FOOD.

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 47Cleaning and sanitizing

Official wording

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

Inspector’s notes

CUTTING BOARD AT PREP COOLER HEAVILY STAINED AND WITH DEEP, DARK GROOVES. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS.

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

ALL STORAGE SHELVES THROUGH OUT PREP AND WAREWASHING AREAS, INTERIOR OF MICROWAVE, INTERIOR OF ALL FREEZERS AND COOLERS INCLUDING RUBBER GASKETS OF DOORS NOT CLEAN, EXCESSIVE ACCUMULATION OF DEBRIS AND FOOD RESIDUE. INSTD TO DETAIL CLEAN ALL AND MAINTAIN SAME.

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

FLOOR THROUGH OUT PREMISES, ALONG WALLBASE AND IN CORNERS BEHIND CHEST FREEZERS, COOLERS AND 3-COMPARTMENT SINK NOT CLEAN, EXCESSIVE FOOD DEBRIS, DIRT ACCUMULATION. INSTD TO CLEAN AND MAINTAIN SAME

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 39Contamination

Official wording

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Inspector’s notes

FOOD STORAGE ON FLOOR IN PREP AREA (CONTAINERS OF BUTTER). 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 contamination

Official record from Chicago Department of Public Health, Aug 7, 2024 · Original Source