✓!

La Cebollita Restaurant

July 1, 2026 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings5
critical findings0

Failed findings

cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 46.2-85.1F. OBSERVED COLD TCS FOODS, BEEF(49.6-52.5F), PORK(46.2-55.6F), SOUR CREAM(47.5-49.7F), BUTTER(51.6-57.6F),GREEN SALSA(47.3F), SHREDDED CHEESE(49.4-51.3F), COOKED VEGETABLES(46.8F), SHRIMP(50.6F), HOT DOGS(54.0-55.2F), MILK(53.2F), CHEESE(52.7-54.5F), BEANS(55.6-85.1F), RICE(56.8F), CHICKEN(46.6F), RAW EGGS IN SHELL(53.6-57.0F) AND SHREDDED LETTUCE(49.8F)HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $2000 WEIGHING 400LBS PRIORITY VIOLATION 7-38-005 CITATION ISSUED
code 22
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: OBSERVED WALK IN COOLER AT IMPROPER AMBIENT TEMPERATURE OF 53.3F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON WALK IN COOLER. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
code 33
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: OBSERVED RUST ON SHELVING UNITS IN WALK IN COOLER AND SHELVING UNIT ABOVE CHEST FREEZER NEAR HANDWASHING SINK IN REAR PREP/DISHWASHING AREA. INSTRUCTED TO REMOVE RUST FROM ALL SHELVING UNITS IN WALK IN COOLER AND IN REAR PREP/DISHWASHING AREA NONFOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CONSTRUCTED OF A CORROSION RESISTANT, NONABSORBENT AND SMOOTH MATERIAL.
code 47
Hot & Cold Water Available; Adequate Pressure

Inspector note: OBSERVED NO HOT RUNNING WATER ON THE PREMISES, OBSERVED IMPROPER MINIMUM WATER TEMPERATURES RANGING BETWEEN 94.1-95.5F. INSTRUCTED MANAGEMENT TO PROVIDE AND MAINTAIN HOT RUNNING WATER ABOVE 110F AT THE 3 COMPARTMENT SINK AND ABOVE 100F AT ALL HAND WASHING SINKS. INSTRUCTED HOT WATER GENERATION AND DISTRIBUTION SHALL BE SUFFICIENT TO MEET THE PEAK HOT WATER DEMANDS THROUGHOUT THE RETAIL FOOD ESTABLISHMENT. CORRECTED ON SITE OBSERVED HOT RUNNING WATER RESTORED BEFORE CONCLUSION OF INSPECTION, OBSERVED WATER TEMPERATURES RANGING BETWEEN 109.4-124.3F AFTER RESTORATION. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED.
code 50
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: OBSERVED PEELING PAINT ON CEILING IN REAR PREP/DISHWASHING AREA AND PEELING PAINT AROUND REAR EXIT DOOR. INSTRUCTED TO REMOVE PEELING PAINT AND SMOOTHLY REPAINT IN SAID AREAS FOR EASE OF CLEANABILITY. OBSERVED PEELING TAPE ON DUCTS ABOVE THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE PEELING TAPE ON DUCT AND SMOOTHLY REAPPLY TAPE ON DUCT IN SAID AREA FOR EASE OF CLEANABILITY. • OBSERVED UNUSED TWO DOOR REFRIGERATOR IN REAR PREP/DISHWASHING AREA. INSTRUCTED TO REMOVE ALL UNUSED OR NON WORKING EQUIPMENT THAT IS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT.
code 55

What changed since the previous inspection?

Compared with Pass on July 3, 2025: 3 findings appeared for the first time. 2 findings recurred. 1 previous finding did not recur.

Browse this restaurant's inspections

More restaurants in Archer Heights

See every restaurant in Archer Heights →

About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.