Costa Vida

• resultPass w/ Conditions
• critical violations2
• last inspectedOctober 15, 2019
• address218 W Lake St, Chicago 60606

Is Costa Vida clean?

Costa Vida is currently listed as closed by Chicago Department of Public Health, as of its inspection on October 15, 2019. A closure means inspectors found conditions serious enough to stop service — it is not the same as a restaurant choosing to shut down, and the listing can change once the problems are fixed and re-inspected.

What did inspectors find at Costa Vida?

These are the violations recorded at the most recent inspection on October 15, 2019, in plain English, with the city's own wording underneath.

• 🤒sick-employee policy not followedcritical
  Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting • OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)
• 🤒staff working while sickcritical
  Procedures For Responding To Vomiting And Diarrheal Events • OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
• 🧊food not cooled down right
  Proper Date Marking And Disposition • OBSERVED THAT COOK-CHILL PRODUCTS ARE LABELED PROPERLY BUT COLD HELD TCS ITEMS STORED IN REFRIGERATOR LONGER THAN 24 HOURS.INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005
• ⚠️Contamination Prevented During Food Preparation, Storage & Display • EMPTY FOOD CONTAINERS STORED ON FLOOR IN DISH WASHING AREA AND UNDER 3 COMPARTMENT SINK. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
  Contamination Prevented During Food Preparation, Storage & Display • EMPTY FOOD CONTAINERS STORED ON FLOOR IN DISH WASHING AREA AND UNDER 3 COMPARTMENT SINK. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
• ⚠️Personal Cleanliness • MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD
  Personal Cleanliness • MUST REMOVE ALL JEWELRY EXCEPT PLAIN WEDDING BAND FROM HANDS WHILE WORKING WITH EXPOSED FOOD
• ⚠️In-Use Utensils: Properly Stored • DURING INSPECTION OBSERVED SEVERAL FOOD SCOOPS TO BE STORED INSIDE FOOD WITH HANDLE TOUCHING FOOD.MUST STORED UTENSILS UNDER RUNNING COLD WATER, UNDER HOT WATER (135 F AND ABOVE),IN FOOD HANDLE NOT TOUCHING FOOD AND IN CLEAN PLACE PROTECTED FROM CONTAMINATION.
  In-Use Utensils: Properly Stored • DURING INSPECTION OBSERVED SEVERAL FOOD SCOOPS TO BE STORED INSIDE FOOD WITH HANDLE TOUCHING FOOD.MUST STORED UTENSILS UNDER RUNNING COLD WATER, UNDER HOT WATER (135 F AND ABOVE),IN FOOD HANDLE NOT TOUCHING FOOD AND IN CLEAN PLACE PROTECTED FROM CONTAMINATION.
• ⚠️Warewashing Facilities: Installed, Maintained & Used; Test Strips • OBSERVED COOKING POTS USED FOR SOUP COOKING TO BE BIGGER THAN 3 COMPARTMENT SINK(OR DISH MACHINE) AND CANT BE SUBMERGED IN WASH WATER IN SINK.MUST PROVIDE WRITTEN CLEANING PROCEDURE FOR EACH SEPARATE PIECE OF FOOD-CONTACT EQUIPMENT WITH DESCRIPTION HOW TO BE CLEANED IN PLACE.
  Warewashing Facilities: Installed, Maintained & Used; Test Strips • OBSERVED COOKING POTS USED FOR SOUP COOKING TO BE BIGGER THAN 3 COMPARTMENT SINK(OR DISH MACHINE) AND CANT BE SUBMERGED IN WASH WATER IN SINK.MUST PROVIDE WRITTEN CLEANING PROCEDURE FOR EACH SEPARATE PIECE OF FOOD-CONTACT EQUIPMENT WITH DESCRIPTION HOW TO BE CLEANED IN PLACE.
• 🚻bathroom / plumbing issues
  Plumbing Installed; Proper Backflow Devices • BACKFLOW PREVENTION DEVICES NOT LOCATED AT REAR ICE MACHINE AND FRONT ICE/SODA MACHINE. MUST INSTALL SO BACKFLOW PREVENTION DEVICES OR AIR GAP BETWEEN THE WATER SUPPLY INLET AND THE UNIT SO IT MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
• 🧹floors, walls, or ceilings grimy
  Physical Facilities Installed, Maintained & Clean • MUST CLEAN AND MAINTAIN CLEAN FOOD DEBRIS BUILD UP FROM FLOOR IN PREP AND DISH WASHING AREAS.
• ⚠️All Food Employees Have Food Handler Training • OBSERVED NO CURRENT FOOD HANDLER'S TRAINING CERTIFICATION FOR ALL EMPLOYEES ON SITE. INSTRUCTED THAT ALL EMPLOYEE'S MUST COMPLY WITH FOOD HANDLER'S TRAINING IN ACCORDANCE WITH THE FOOD HANDLING REGULATION ENFORCEMENT ACT.
  All Food Employees Have Food Handler Training • OBSERVED NO CURRENT FOOD HANDLER'S TRAINING CERTIFICATION FOR ALL EMPLOYEES ON SITE. INSTRUCTED THAT ALL EMPLOYEE'S MUST COMPLY WITH FOOD HANDLER'S TRAINING IN ACCORDANCE WITH THE FOOD HANDLING REGULATION ENFORCEMENT ACT.
• 🥜allergen training missing
  Allergen Training As Required • RISK ASSESSMENT REVIEWED AND REMAINS UNCHANGED. A 90 DAY GRACE PERIOD WAS GIVEN FOR ALL NEW PRIORITY AND PRIORITY FOUNDATION VIOLATIONS. CITATIONS WILL BE ISSUED ON THE NEXT INSPECTION AFTER THE 90 DAY GRACE PERIOD FOR THESE VIOLATIONS

When was Costa Vida last inspected?

Costa Vida has 8 inspections on record going back to June 29, 2015.

Costa Vida vs Loop

Loop runs 44% clean across 3,616 tracked restaurants — 1,566 clean, 332 mid, 1,687 cooked.

Against the 3,616 spots Cooked tracks in Loop, this one comes out cleaner than 0% of them.

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How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated October 15, 2019. Inspection results describe one moment in a kitchen's life, not a permanent verdict.