Complaint Re-Inspection
Jun 12, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jun 12, 2026 · Original Source
Grocery Store · Chicago, IL
Pete's Fresh Market #18
3250 W 87th St
Last inspected Jun 12, 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
6 inspectionsComplaint
Jun 10, 2026
Fail
1 recorded violation
notedCode 52Water, plumbing, and sewage
Official wording
SEWAGE & WASTE WATER PROPERLY DISPOSED
Inspector’s notes
OBSERVED FLOOR DRAIN ONLY IN THE BEEF PREP WALK IN COOLER NOT PROPERLY DRAINING, NOTED WATER BACKING UP. MANAGER VOLUNTARILY CEASE OPERATION IN SAID COOLER UNTIL THE ISSUE IS RESOLVED. INSTRUCTED MANAGER TO DETAIL CLEAN AND SANIZITE PRIOR TO REOPENING THIS AREA(PREP COOLER) PREMISES HAS OTHER 3 COMPARTMENT SINK ONSITE WITHOUT ISSUES. PRIORITY CITATION ISSUED #7-38-030(C).
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 problemsOfficial record from Chicago Department of Public Health, Jun 10, 2026 · Original Source
Canvass
Feb 9, 2026
Pass
2 recorded violations
notedCode 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED THE REAR DOCK DOORS WITH 1/4" GAPS AT THE BOTTOM. MUST PROVIDE BETTER WEATHER STRIPPINGS TO PREVENT POSSIBLE ENTRY POINTS FOR PESTS.
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 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED THE HAND SINK IN THE BEEF PREP ROOM WITH A SLOW DRAIN AND THE HAND SINK IN THE CHICKEN PREP ROOM WITH A LEAKY PIPE UNDERNEATH THE SINK. MUST REPAIR HAND SINKS 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 problemsOfficial record from Chicago Department of Public Health, Feb 9, 2026 · Original Source
Complaint
Feb 5, 2025
Pass
4 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
HANDWASHING SIGN NEEDED AT JUICE BAR SINK. INSTRUCTED TO PROVIDE 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.
More about handwashing problemsnotedCode 35Food temperature
Official wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBSERVED PREVIOUSLY FROZEN FISH THAWING IN ITS OWN CRAYOVAC PACKAGING. INSTRUCTED TO REMOVE FROM CRAYOVAC PACKING DURING THE THAWING PERIOD.
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
LARGE BAKERY BULK CONTAINERS IN NEED OF LABELING WITH COMMODITY NAME. INSTRUCTED TO CORRECT 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 problemsnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
NEW CUTTING BOARDS NEEDED IN SUSHI/SANDWICH STATION AREA. BOARDS ARE DISCOLORED WITH DEEP CUTS. 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 problemsOfficial record from Chicago Department of Public Health, Feb 5, 2025 · Original Source
License Re-Inspection
May 8, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 8, 2024 · Original Source
License
Apr 30, 2024
Fail
2 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED FRONT JUICING FOOD PREPARATION AREA MISSING HANDWASHING SINK. INSTRUCTED TO PROVIDE AT LEAST ONE HANDWASHING SINK WITH HOT/COLD RUNNING WATER UNDER CITY PLUMBING FOR CONVENIENT USE BY EMPLOYEES IN ALL FOOD PREPARATION AREAS AND MAINTAIN. 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.
More about handwashing problemsnotedCode 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED LINE COLD-HOLDING UNIT AT SUSHI FOOD PREP AREA AT 48.0F INTERNAL AMBIENT AIR TEMPERATURE. UNABLE TO VERIFY TEMPERATURE OF CUSTOMER SELF-SERVICE HOT-HOLDING LINE UNIT--EQUIPMENT NOT ON-SITE. INSTRUCTED TO PROVIDE ALL NECESSARY EQUIPMENT FOR COLD- AND HOT-HOLDING TCS FOODS ON-SITE AND MAINTAIN COLD-HOLDING EQUIPMENT AT OR BELOW 41.0F/HOT HOLDING EQUIPMENT AT OR ABOVE 135.0F. PRIORITY VIOLATION. 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 temperatureOfficial record from Chicago Department of Public Health, Apr 30, 2024 · Original Source