Restaurant Vizcaya

• resultPass w/ Conditions
• critical violations3
• last inspectedMay 4, 2010
• address3823 W 31St St Bldg, Chicago 60623

Is Restaurant Vizcaya clean?

Restaurant Vizcaya is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on May 4, 2010. Inspectors wrote up 3 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Restaurant Vizcaya?

These are the violations recorded at the most recent inspection on May 4, 2010, in plain English, with the city's own wording underneath.

• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, FREEZERS, GRILL, AND CABINET UNDER WASHROOM BOWL.
• 📋certified manager paperwork missingcritical
  Facilities To Maintain Proper Temperature • All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITY NOT MAINTAINING PROPER TEMPERATURE, PREP REACH IN COOLER AT 54.9F, INADEQUATE FOOD PROTECTION. MUST KEEP COOLER AT 40F OR BELOW. HELD FOR INSPECTION TAG PLACED ON UNIT, WHEN REPAIRED FAX LETTER REQUESTING TAG REMOVAL. CITATION ISSUED 7-38-005[A] CRITICAL.
• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES INSIDE ABOVE COOLER, 11 LBS. OF CKD. BEEF 61.8F, 2 LBS. CKD. POTATOES 56.8, 3 LBS. SAUSAGES 50.8F, 1 LB. CKD. PORK 51.2F, 2 LBS. CUT TOMATOES 56.4F, 1 LB. HAM 50.2F, 1 LB. CHEESE 54.6F; INADEQUATE FOOD PROTECTION. FOOD DISCARDED. V=$150.00. COLD FOOD MUST BE AT 40F OR BELOW. CITATION ISSUED 7-38-005[A] CRITICAL.
• 🌡️food received at unsafe tempscritical
  Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area • Adequate and convenient hand washing facilities shall be provided for all employees. NO SANITARY HAND DRYING DEVICE/PAPER TOWELS AT EXPOSED SINK OR WASHROOM HAND BOWL. MUST PROVIDE PAPER TOWELS AT ALL TIMES. EMPLOYEE WENT TO BUY PAPER TOWELS. CITATION ISSUED 7-38-030 CRITICAL.
• ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • All food not stored in the original container shall be stored in properly labeled containers. DRIED FOOD STORAGE CONTAINERS MUST BE LABELED.
  Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • All food not stored in the original container shall be stored in properly labeled containers. DRIED FOOD STORAGE CONTAINERS MUST BE LABELED.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS AT CORNERS, AND ALONG WALLS THRU-OUT KITCHEN.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS AT CORNERS, AND ALONG WALLS THRU-OUT KITCHEN.
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE DAMAGED CEILING PANELS THRU-OUT PREMISES.
  Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE DAMAGED CEILING PANELS THRU-OUT PREMISES.
• 🪳pests in the house
  Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR MOP SINK FAUCET.

When was Restaurant Vizcaya last inspected?

Restaurant Vizcaya has 2 inspections on record going back to May 4, 2010.

Restaurant Vizcaya vs South Lawndale

South Lawndale runs 64% clean across 668 tracked restaurants — 427 clean, 92 mid, 146 cooked.

Against the 668 spots Cooked tracks in South Lawndale, this one comes out cleaner than 22% of them.

Other spots in South Lawndale

• ✓ La Estrella
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• ✓ Quima
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• ? Db's Gyros
  cooked · September 15, 2014
• ✓ Natys Pizza 26
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• ✕ Subway
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• ? Cinco Hermanas
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See every restaurant inspection in South Lawndale →

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 May 4, 2010. Inspection results describe one moment in a kitchen's life, not a permanent verdict.