Restaurant · Chicago, IL

Ramirez Fast Food

Name: Ramirez Fast Food
Address: 1521 W Grand Ave, Chicago, IL

1521 W Grand Ave

Last inspected May 6, 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

5 inspections

Canvass Re-Inspection

May 6, 2026

Pass

5 recorded violations

notedCode 37Food source and labeling

Official wording

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Inspector’s notes

3-302.12 OBSERVED FOOD STORED IN CONTAINERS IN ALL THE PREP AREAS WITHOUT PROPER LABELING WITH THE COMMON FOOD NAME. INSTRUCTED TO PROVIDE LABELS.

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 47Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.11(B, C, D, E) OBSERVED FOOD ITEMS STORED IMPROPERLY IN PLASTIC GROCERY BAGS IN THE COOLERS AND FREEZERS. INSTRUCTED TO STORE PROPERLY IN FOOD GRADE STORAGE BAGS AND/OR CONTAINERS.

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

6-501.19 OBSERVED WASHROOM DOOR SELF CLOSING DEVICE MISSING/BROKEN. INSTRUCTED TO INSTALL.

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

6-501.11 OBSERVED BROKEN, WARPED AND/OR TAPED UP LIGHT COVERS/SHIELDS OVERHEAD IN THE PREP FRONTLINE AREA AND DINING AREA.

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

6-501.14 OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON EXHAUST VENTILATION IN THE WASHROOM. INSTRUCTED TO CLEAN.

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 6, 2026 · Original Source

Canvass

Apr 29, 2026

Fail

9 recorded violations

notedCode 36Equipment and utensils

Official wording

THERMOMETERS PROVIDED & ACCURATE

Inspector’s notes

OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE REACH IN COOLERS/FREEZERS AND DISPLAY COOLERS. INSTRUCTED TO PROVIDE.

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 37Food source and labeling

Official wording

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Inspector’s notes

OBSERVED FOOD STORED IN CONTAINERS IN ALL THE PREP AREAS WITHOUT PROPER LABELING WITH THE COMMON FOOD NAME. INSTRUCTED TO PROVIDE LABELS.

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

OBSERVED IN-USE UTENSILS (KNIVES) STORED IMPROPERLY ON PREP SURFACE AREAS. 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 FOOD ITEMS STORED IMPROPERLY IN PLASTIC GROCERY BAGS IN THE COOLERS AND FREEZERS. INSTRUCTED TO STORE PROPERLY IN FOOD GRADE STORAGE BAGS AND/OR CONTAINERS.

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 WASHROOM DOOR SELF CLOSING DEVICE MISSING/BROKEN. INSTRUCTED TO INSTALL.

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

OBSERVED BROKEN, WARPED AND/OR TAPED UP LIGHT COVERS/SHIELDS OVERHEAD IN THE PREP FRONTLINE AREA AND DINING AREA.

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 AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON EXHAUST VENTILATION IN THE WASHROOM. INSTRUCTED TO CLEAN.

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

notedCode 58Permits, training, and postings

Official wording

ALLERGEN TRAINING AS REQUIRED

Inspector’s notes

OBSERVED CERTIFIED FOOD MANAGER ON DUTY WITH EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO CORRECT AND PROVIDE DOCUMENTATION.

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 issues

notedCode 60Other

Official wording

PREVIOUS CORE VIOLATION CORRECTED

Inspector’s notes

OBSERVED CONTINUED NON-COMPLIANCE FROM REPORT #2622601 CONDUCTED ON 8/21/25. PREVIOUS CORE VIOLATIONS NOT CORRECTED: #48) 4-301.12 Missing sink stopers for 3-com sink, Instructed to obtain. #55) 6-501.11 #55) Missing a splash guard between hand sink and 3-comp sink, Instructed to istall. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.

In plain English

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

More about other finding

Official record from Chicago Department of Public Health, Apr 29, 2026 · Original Source

Canvass

Aug 21, 2025

Pass

2 recorded violations

notedCode 48Cleaning and sanitizing

Official wording

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

Inspector’s notes

Missing sink stopers for 3-com sink, Instructed to obtain.

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

Missing a splash guard between hand sink and 3-comp sink, Instructed to istall.

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, Aug 21, 2025 · Original Source

Canvass

Aug 28, 2024

Pass w/ Conditions

6 recorded violations

notedCode 35Food temperature

Official wording

APPROVED THAWING METHODS USED

Inspector’s notes

OBSERVED A CASE OF FROZEN BEEF CHEEK MEAT THAWING ON THE PREP TABLE IN THE REAR FOOD PREP AREA. MANAGEMENT INSTRUCTED TO THAW ALL TCS FOODS PROPERLY.

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 47Cleaning and sanitizing

Official wording

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

Inspector’s notes

OBSERVED EXCESSIVE RUST AND HOLES IN THE TOP OF THE GREASE TRAP LID LOCATED UNDER THE 3-COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO REPAIR OR REPLACE THE GREASE TRAP TO PREVENT LEAKING WASTE WATER.

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 22Food temperature

Official wording

PROPER COLD HOLDING TEMPERATURES

Inspector’s notes

OBSERVED IMPROPER COLD-HOLDING TEMPERATURES OF TCS FOODS INSIDE THE REFRIGERATOR AT THE FRONT FOOD PREP AREA. OBSERVED EGGS AT 57F, COOKED STEAK AT 60F, CHEESE AT 56F, AND RANCH DRESSING AT 60F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

In plain English

More about food kept at an unsafe temperature

notedCode 33Food temperature

Official wording

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

Inspector’s notes

OBSERVED THE REFRIGERATOR IN THE FRONT FOOD PREP AREA WITH AN AIR TEMPERATURE OF 62F. THE REFRIGERATOR WAS USED TO STORE TCS FOODS SUCH AS EGGS AND COOKED STEAK. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE REFRIGERATOR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

In plain English

More about food kept at an unsafe temperature

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

REPAIR THE CEILING IN FRONT OF THE WASHROOM DOOR. REPLACE THE BROKEN AND MISSING WALL TILES IN THE FRONT FOOD PREP AREA, ESPECIALLY UNDER THE VENTILATION HOOD.

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 57Permits, training, and postings

Official wording

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

Inspector’s notes

OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.

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 issues

Official record from Chicago Department of Public Health, Aug 28, 2024 · Original Source

Canvass

Nov 30, 2023

Pass

4 recorded violations

notedCode 40Employee health and hygiene

Official wording

PERSONAL CLEANLINESS

Inspector’s notes

OBSERVED THE PERSON IN CHARGE COOKING WITHOUT A HAIR RESTRAINT. INSTRUCTED TO PROVIDE AND MAINTAIN

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 49Cleaning and sanitizing

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER 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 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

OBSERVED WATER STAINED CEILING TILES THROUGHOUT THE REAR FOOD PREP/DISH AREA. INSTRUCTED TO REPLACE THE STAINED CEILING TILES. OBSERVED MISSING AND DAMAGED FLOOR TILES IN THE REAR FOOD PREP/DISH AREA. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN 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 47Cleaning and sanitizing

Official wording

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

Inspector’s notes

OBSERVED FOOD STORED IN PLASTIC GROCERY BAGS IN THE CHEST FREEZER AND 1 DOOR FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.

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 30, 2023 · Original Source