License
Oct 13, 2026
Pass w/ Conditions
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Oct 13, 2026 · Original Source
Restaurant · Chicago, IL
Siete Azul
2333 N Milwaukee Ave
Last inspected Oct 13, 2026 · View Map ↗ · Compare ↗
Pass w/ Conditions
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Siete Azul last inspected?
- The most recent inspection on record was on Oct 13, 2026. The result listed by Chicago Department of Public Health was “Pass w/ Conditions”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 2 inspections on record, from Oct 13, 2026 to Oct 13, 2026.
- Has Siete Azul ever been closed by the health department?
- No closure appears in the 2 inspection records we hold for this business. The earliest is dated Oct 13, 2026.
The Full Inspection History
2 inspectionsLicense
Oct 13, 2026
Pass w/ Conditions
9 recorded violations
notedCode 3Permits, training, and postings
Official Wording
Management, food employee and conditional employee; knowledge, responsibilities and reporting
Inspector’s Notes
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES.INSTRUCTED MANAGEMENT TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE AND MAINTAIN AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-010. (*** SEE COMMENTS).
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 10Handwashing
Official Wording
Adequate handwashing sinks properly supplied and accessible
Inspector’s Notes
OBSERVED NO HANDWASHING SIGNAGE AT BAR AND WASHROOMS.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 33Food temperature
Official Wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
ONE REFRIGERATION UNIT IS NOT MEETING A MINIMUM OF 41F AIR TEMPERATURE.THE SAID 2 DOOR PREP-LINE COOLER IS TAGGED "HELD FOR INSPECTION" UNTIL IT IS REPAIRED AND HOLDING A TEMPERATURE OF 41F AND COLDER. NO FOOD HELD IN UNIT DURING TIME OF INSPECTION.CURRENT AIR TEMPERATURE AT 47F AT THIS TIME.PRIORITY VIOLATION 7-38-005. (***SEE COMMENTS).
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 47Cleaning and sanitizing
Official Wording
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector’s Notes
OBSERVED A TORN DOOR GASKETS INSIDE OF THE STAND-UP 2 DOOR COOLER LOCATED DIRECTLY ADJACENT TO THE DISHWASHING AREA.INSTRUCTED TO REPLACE THE TORN DOOR GASKETS 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 problemsnotedCode 49Cleaning and sanitizing
Official Wording
Non-food/food contact surfaces clean
Inspector’s Notes
INSTRUCTED TO CLEAN THE FOLLOWING EQUIPMENTS AND MAINTAIN: PREP TABLES (TOPS AND BOTTOMS), KITCHEN STORAGE RACKS/SHELVES IN THE MAIN KITCHEN PREP AREA, AND SHELVES INSIDE OF REFRIGERATION UNITS 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 problemsnotedCode 51Water, plumbing, and sewage
Official Wording
Plumbing installed; proper backflow devices
Inspector’s Notes
OBSERVED WATER LEAK AT BASE OF FAUCET OF THE PREP SINK LOCATED IN THE REAR MAIN KITCHEN PREP AREA AND WATER LEAK AT DRAINPIPE UNDERNEATH THE FAR-LEFT COMPARTMENT OF THE DISHWASHING 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAKS 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 problemsnotedCode 55Cleaning and sanitizing
Official Wording
Physical facilities installed, maintained & clean
Inspector’s Notes
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, AROUND DISH MACHINE, REAR DRY STORAGE AREAS, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, AND DIRT BUILDUP.INSTRUCTED TO DETAIL CLEAN AND 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 problemsnotedCode 56Facility maintenance
Official Wording
Adequate ventilation & lighting; designated areas used
Inspector’s Notes
OBSERVED MECHANICAL VENTILATION INSIDE THE WASHROOMS NOT WORKING.INSTRUCTED TO REPAIR AND MAINTAIN ADEQUATE WORKING VENTILATION INSIDE WASHROOMS.
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 issuesnotedCode 58Permits, training, and postings
Official Wording
Allergen training as required
Inspector’s Notes
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE AT ALL TIMES.
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 issuesOfficial record from Chicago Department of Public Health, Oct 13, 2026 · Original Source