Canvass
Jun 24, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jun 24, 2026 · Original Source
Grocery Store · Chicago, IL
Whole Foods Market
3 W Chicago Ave
Last inspected Jun 24, 2026 · View Map ↗ · Compare ↗
Pass
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
10 inspectionsShort Form Complaint
Sep 30, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Sep 30, 2025 · Original Source
Complaint
Sep 3, 2025
Pass
3 recorded violations
notedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED HEAVY BUILD-UP OF ICE ON CONDENSER IN WALK-IN-FREEZER LOCATED MEAT DEPT PREP AREA.INSTRUCTED TO REMOVE ACCUMULATION OF ICE BUILD-UP 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 54Facility maintenance
Official wording
GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
Inspector’s notes
OBSERVED LITTER DEBRIS ON GROUND FLOOR SURROUNDING THE GARBAGE COMPACTOR ENCLOSURE AREA LOCATED IN THE REAR LOADING DOCK AREA.INSTRUCTED TO DETAIL CLEAN AND BETTER 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 issuesnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
INSTRUCTED TO DETAIL CLEAN BOTH KITCHENS EXHAUST HOODS/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP 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 issuesOfficial record from Chicago Department of Public Health, Sep 3, 2025 · Original Source
Complaint Re-Inspection
May 30, 2025
Pass
2 recorded violations
notedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-602.13-- INSTRUCTED TO DETAIL CLEAN THE GREASE BUILDUP INSIDE OF THE DEEP FRYERS AND DEBRIS ON TOP OF THE DISHWASHING MACHINE ALSO,DUSTS DEBRIS ON THE FAN COVERS IN THE STAND ALONE BUNQUER COOLERS CUSTOMER 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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-201.17--OBSERVED SEVERAL MISSING CEILING TILES IN THE FOLLOWING FOOD PREP AREAS (REAR MAIN KITCHEN COOKING PREP AREA,FRONT KITCHEN FOOD PREP AREA).INSTRUCTED TO PROVIDE 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 problemsOfficial record from Chicago Department of Public Health, May 30, 2025 · Original Source
Complaint
May 22, 2025
Pass w/ Conditions
3 recorded violations
notedCode 16Cleaning and sanitizing
Official wording
FOOD-CONTACT SURFACES: CLEANED & SANITIZED
Inspector’s notes
OBSERVED THE HIGH TEMPERATURE DISHMACHINE IN THE DISHWASHING ROOM (IN-USE) AT THIS TIME OF INSPECTION;FINAL HOT WATER SANITIZING RINSE AT 140F.INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.THE SAID DISHMACHINE IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.A MECHANICAL HIGH TEMPERATURE DISHWASHING MACHINE HOT WATER SANITIZING TEMPERATURE MUST PROVIDE AND MAINTAIN FINAL SANITIZING RINSE AT 180F (** SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-025,CITATION ISSUED.
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 DETAIL CLEAN THE GREASE BUILDUP INSIDE OF THE DEEP FRYERS AND DEBRIS ON TOP OF THE DISHWASHING MACHINE ALSO,DUSTS DEBRIS ON THE FAN COVERS IN THE STAND ALONE BUNQUER COOLERS CUSTOMER 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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED SEVERAL MISSING CEILING TILES IN THE FOLLOWING FOOD PREP AREAS (REAR MAIN KITCHEN COOKING PREP AREA,FRONT KITCHEN FOOD PREP AREA).INSTRUCTED TO PROVIDE 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 problemsOfficial record from Chicago Department of Public Health, May 22, 2025 · Original Source
Short Form Complaint
Nov 1, 2024
Pass
2 recorded violations
notedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
4-204.113: OBSERVED DAMAGED DATA PLATE ON HIGH TEMPERATURE DISH MACHINE IN FIRST FLOOR DISHWASHING AREA. INSTRUCTED TO PROVIDE AN EASILY ACCESSIBLE AND READABLE DATA PLATE AFFIXED TO THE MACHINE BY THE MANUFACTURER THAT INDICATES THE MACHINE'S DESIGN AND OPERATION SPECIFICATIONS.
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 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-501.12: OBSERVED ICE BUILDUP ON LEFT SIDES OF BOTH CONDENSORS IN GROCERY PREP SPECIALITY WALK IN FREEZER AND BAKERY WALK IN FREEZER. INSTRUCTED TO REMOVE ICE BUILDUP FROM LEFT SIDE BASE OF BOTH CONDENSORS IN SAID WALK IN FREEZERS AND MAINTAIN. OBSERVED FOOD DEBRIS ON FLOOR UNDERNEATH SHELVING UNITS IN REAR HALLWAY OF PRODUCE AREA. INSTRUCTED TO CLEAN FLOORS AND ALONG BASES OF WALLS IN REAR HALLWAY OF PRODUCE AREA UNDERNEATH SHELVING UNITS.
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, Nov 1, 2024 · Original Source
Complaint
Sep 16, 2024
Pass w/ Conditions
4 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED COLD TCS FOOD SALMON HELD AT IMPROPER TEMPERATURE OF 51.4F. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $167 WEIGHING 7LBS. 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 temperaturenotedCode 48Cleaning and sanitizing
Official wording
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s notes
OBSERVED DAMAGED DATA PLATE ON HIGH TEMPERATURE DISH MACHINE IN FIRST FLOOR DISHWASHING AREA. INSTRUCTED TO PROVIDE AN EASILY ACCESSIBLE AND READABLE DATA PLATE AFFIXED TO THE MACHINE BY THE MANUFACTURER THAT INDICATES THE MACHINE'S DESIGN AND OPERATION SPECIFICATIONS.
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 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED ICE BUILDUP ON LEFT SIDES OF BOTH CONDENSORS IN GROCERY PREP SPECIALITY WALK IN FREEZER AND BAKERY WALK IN FREEZER. INSTRUCTED TO REMOVE ICE BUILDUP FROM LEFT SIDE BASE OF BOTH CONDENSORS IN SAID WALK IN FREEZERS AND MAINTAIN. OBSERVED FOOD DEBRIS ON FLOOR UNDERNEATH SHELVING UNITS IN REAR HALLWAY OF PRODUCE AREA. INSTRUCTED TO CLEAN FLOORS AND ALONG BASES OF WALLS IN REAR HALLWAY OF PRODUCE AREA UNDERNEATH SHELVING UNITS.
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 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED IMPROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 95.0-95.7F AT SECOND FLOOR NORTHSIDE ALL GENDER HANDWASHING SINK IN WASHROOM NEAR BAR AND HANDWASHING SINK IN SUSHI AREA. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. CORRECTED ON SITE SAID HANDWASHING SINKS REPAIRED BEFORE CONCLUSION OF INSPECTION, OBSERVED HANDWASHING SINKS IN SECOND FLOOR NORTHSIDE ALL GENDER WASHROOM NEAR BAR AND HANDWASHING SINK IN SUSHI AREA REPAIRED BEFORE CONCLUSION OF INSPECTION. OBSERVED PROPER MINIMUM WATER TEMPERATURE OF 103.8F(SECOND FLOOR ALL GENDER WASHROOM) AND 105.1F(SUSHI AREA) AFTER REPAIR. PRIORITY VIOLATION 7-38-030(C)CITATION ISSUED.
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 problemsOfficial record from Chicago Department of Public Health, Sep 16, 2024 · Original Source
Complaint Re-Inspection
Apr 5, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Apr 5, 2024 · Original Source
Complaint
Apr 1, 2024
Fail
1 recorded violation
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED IMPROPER MINIMUM WATER TEMPERATURE OF 85.2F AND 85.6F AT HANDWASHING SINK IN FIRST FLOOR WOMEN'S WASHROOM. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
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 problemsOfficial record from Chicago Department of Public Health, Apr 1, 2024 · Original Source
Complaint
Dec 26, 2023
Pass
1 recorded violation
notedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED SINGLE USE PLASTIC CUPS WITHOUT A HANDLE USED AS A SCOOP FOR DRY STORAGE FOODS IN HOT HOLDING/DELI PREPARATION AREA. FACILITY MUST REPLACE WITH A SCOOP THAT HAS A HANDLE.
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 contaminationOfficial record from Chicago Department of Public Health, Dec 26, 2023 · Original Source