Cooked?
Happy Market
- resultPass w/ Conditions
- critical violations3
- last inspectedApril 5, 2021
- address2334 S Wentworth Ave, Chicago 60616
- cuisineGrocery Store
Is Happy Market clean?
Happy Market is currently listed as closed by Chicago Department of Public Health, as of its inspection on April 5, 2021. 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 Happy Market?
These are the violations recorded at the most recent inspection on April 5, 2021, in plain English, with the city's own wording underneath.
- 🧹floors, walls, or ceilings grimyPhysical Facilities Installed, Maintained & Clean • 6-201.11 OBSERVED A CEILING IS NEEDED IN THE BASEMENT FOOD PREP AREA WHERE PORK SKINS ARE FRIED AND HUNG ON A RACK. OBSERVED CONCRETE FLOOR IN THE BASEMENT FOOD PREP AREA. INSTRUCTED TO MAKE ALL SURFACES SMOOTH AND EASILY CLEANABLE IN THE BASEMENT FOOD PREP AREA. • 6-501.114 OBSERVED UNNECESSARY ITEMS IN THE BASEMENT AND ITEMS STORED ON THE FLOOR IN THE 1ST FLOOR AND BASEMENT FOOD PREP AREAS. INSTRUCTED TO REMOVE UNNECESSARY ITEMS AND ELEVATE EVERY THING AT LEAST 6 INCHES FROM THE FLOOR. • 6-501.12 OBSERVED EXCESSIVE FOOD AND DIRT DEBRIS ON THE FLOORS AND WALLS LOCATED IN THE 1ST FLOOR FOOD PREP AREA AND ON THE FLOORS IN THE BASEMENT FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE ALL.
- ⚠️Adequate Ventilation & Lighting; Designated Areas Used • 6-304.11 OBSERVED COOKING EQUIPMENT ATTACHED TO A PROPANE TANK WITHOUT ADEQUATE VENTILATION LOCATED IN THE BASEMENT FOOD PREP AREA. INSTRUCTED TO NOT USE PROPANE TANKS INSIDE OF THE FACILITY, COOKING EQUIPMENT SHOULD BE CONNECTED TO A GAS LINE, AND PROVIDED ADEQUATE VENTILATION FOR ALL COOKING EQUIPMENT.Adequate Ventilation & Lighting; Designated Areas Used • 6-304.11 OBSERVED COOKING EQUIPMENT ATTACHED TO A PROPANE TANK WITHOUT ADEQUATE VENTILATION LOCATED IN THE BASEMENT FOOD PREP AREA. INSTRUCTED TO NOT USE PROPANE TANKS INSIDE OF THE FACILITY, COOKING EQUIPMENT SHOULD BE CONNECTED TO A GAS LINE, AND PROVIDED ADEQUATE VENTILATION FOR ALL COOKING EQUIPMENT.
- ⚠️All Food Employees Have Food Handler Training • 2-102.13 OBSERVED A MALE FOOD HANDLER (BUTCHER) WITHOUT A FOOD HANDLERS CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.All Food Employees Have Food Handler Training • 2-102.13 OBSERVED A MALE FOOD HANDLER (BUTCHER) WITHOUT A FOOD HANDLERS CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
- 🤒sick-employee policy not followedcriticalManagement, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting • 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010.
- 🤒staff working while sickcriticalProcedures For Responding To Vomiting And Diarrheal Events • 2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FACILITY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
- 🚰handwashing sink blocked or barecriticalAdequate Handwashing Sinks Properly Supplied And Accessible • 6-301.14 OBSERVED HAND WASHING SIGNS ARE NEEDED AT THE HAND WASHING SINKS IN THE FOOD PREP AREA AND IN THE TOILET ROOM. INSTRUCTED TO PROVIDE.
- 🧽surfaces not properly sanitizedFood-Contact Surfaces: Cleaned & Sanitized • 4-602.11(B-E) OBSERVED EXCESSIVE DEBRIS ON ALL CUTTING BOARDS, UTENSILS FOR FRESH FISH AND GLOVES TO HANDLE FRESH FISH. INSTRUCTED TO CLEAN AND SANITIZE ALL.
- ⚠️Variance Obtained For Specialized Processing Methods • 8-201.13 OBSERVED FACILITY FRYING AND DRYING PORK SKIN IN THE BASEMENT FOOD PREP AREA. INSTRUCTED TO SUBMIT A HAACP PLAN FOR APPROVAL FOR THIS PROCESS.Variance Obtained For Specialized Processing Methods • 8-201.13 OBSERVED FACILITY FRYING AND DRYING PORK SKIN IN THE BASEMENT FOOD PREP AREA. INSTRUCTED TO SUBMIT A HAACP PLAN FOR APPROVAL FOR THIS PROCESS.
- 🪳pests in the houseInsects, Rodents, & Animals Not Present • 6-501.112 OBSERVED DEAD INSECTS INSIDE OF THE INSECT TRAPS AND ON THE GROUND AREA IN THE 1ST FLOOR AND BASEMENT FOOD PREP AREAS. INSTRUCTED TO REPLACE SOILED INSECT TRAPS AND CLEAN AND SANITIZE FLOORS IN BOTH FOOD PREP AREAS.
- ⚠️Contamination Prevented During Food Preparation, Storage & Display • 3-305.11 OBSERVED FRIED PORK SKINS ON A RACK IN THE BASEMENT FOOD PREP AREA AND VARIOUS PIPES ABOVE THE RACK. INSTRUCTED TO REMOVE RACK TO AN AREA WITHOUT VARIOUS PIPING ABOVE THE FOOD PREP AREA.Contamination Prevented During Food Preparation, Storage & Display • 3-305.11 OBSERVED FRIED PORK SKINS ON A RACK IN THE BASEMENT FOOD PREP AREA AND VARIOUS PIPES ABOVE THE RACK. INSTRUCTED TO REMOVE RACK TO AN AREA WITHOUT VARIOUS PIPING ABOVE THE FOOD PREP AREA.
- ⚠️Single-Use/Single-Service Articles: Properly Stored & Used • 4-502.13 OBSERVED CARDBOARD BEING RE-USED AS A FLOOR LINER IN THE 1ST FLOOR AND BASEMENT FOOD PREP AREAS. INSTRUCTED TO NOT RE-USE CARDBOARD AS A FLOOR LINER.Single-Use/Single-Service Articles: Properly Stored & Used • 4-502.13 OBSERVED CARDBOARD BEING RE-USED AS A FLOOR LINER IN THE 1ST FLOOR AND BASEMENT FOOD PREP AREAS. INSTRUCTED TO NOT RE-USE CARDBOARD AS A FLOOR LINER.
- 🚿plumbing acting upNon-Food/Food Contact Surfaces Clean • 4-601.11(C) OBSERVED EXCESSIVE DIRT AND FOOD DEBRIS ON ALL NON FOOD CONTACT SURFACES (ALL PREP TABLES AND INSIDE AQUATIC TANKS). INSTRUCTED TO CLEAN AND SANITIZE ALL.
- ⚠️Toilet Facilities: Properly Constructed, Supplied, & Cleaned • 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE.Toilet Facilities: Properly Constructed, Supplied, & Cleaned • 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE.
When was Happy Market last inspected?
Happy Market has 4 inspections on record going back to July 12, 2017.
| date | result | score |
|---|---|---|
| June 16, 2023 | closed by the city | |
| April 5, 2021 | Pass w/ Conditions | |
| July 13, 2017 | Pass | |
| July 12, 2017 | Fail |
Happy Market vs Armour Square
Armour Square runs 75% clean across 644 tracked restaurants — 481 clean, 114 mid, 46 cooked.
Against the 644 spots Cooked tracks in Armour Square, this one comes out cleaner than 0% of them.
Other spots in Armour Square
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 April 5, 2021. Inspection results describe one moment in a kitchen's life, not a permanent verdict.