Supermercados Villavicencio

• resultFail
• critical violations2
• last inspectedSeptember 23, 2016
• address3647-3651 W Diversey Ave, Chicago 60647
• cuisineGrocery Store

Is Supermercados Villavicencio clean?

Supermercados Villavicencio is currently Fail from Chicago Department of Public Health, from an inspection on September 23, 2016. Inspectors wrote up 2 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads cooked 🪳.

What did inspectors find at Supermercados Villavicencio?

These are the violations recorded at the most recent inspection on September 23, 2016, in plain English, with the city's own wording underneath.

• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • NOTED A POT OF COOKED COW MEAT INSIDE POT ON STOVE AT THE REAR PREP AREA AT IMPROPER INTERNAL TEMPERATURE OF 91.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 8 LBS OF PRODUCT WORTH $15.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)
• 🚿water/temperature at the sink offcritical
  Water Source: Safe, Hot & Cold Under City Pressure • NOTED NO HOT RUNNING WATER AT THE FOLLOWING AREAS:-DELI COUNTER HAND WASH SINK 70.1F,REAR MEAT CUTTING ROOM HAND WASH SINK 72F, 3 COMPARTMENT SINK 71.9F, REAR BATHROOM HAND WASH SINK 71.8F, HAND WASH SINK BY 3 COMPARTMENT SINK 70.6F, UTILITY SINK 71.5F. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT ALL SINKS.ALSO NOTED AND LEAKING BOTTOM DRAIN PIPE AT THE HAND WASH SINK BY THE 3 COMPARTMENT SINK. MUST REPAIR. CRITICAL VIOLATION #7-38-030.
• 🧽surfaces not properly sanitized
  Food Protected During Storage, Preparation, Display, Service And Transportation • NOTED LOAVES OF BREAD WITH NO WRAPPING OR PROTECTION ON SHELVING AT THE DISPLAY AREA OFFERED FOR SALE. INSTRUCTED TO HAVE ALL FOOD ITEMS (BREAD) STORED INSIDE ORIGINAL WRAPPING.ALSO NOTED PACKAGED CHICKEN STORED WITH ICE INSIDE ICE STORAGE BIN. INSTRUCTED TO REMOVE CHICKEN FROM ICE STORAGE BIN. SERIOUS VIOLATION #7-38-005(A)
• ☠️toxic items stored near food
  No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors • NOTED OVER 15 FLYING AND LARGE INSECTS ON WALLS, CEILING AND PREP COUNTER SURFACES. ALSO NOTED OVER 30 MICE DROPPINGS ON SHELVING AND FLOORS UNDERNEATH THE DISPLAY COUNTERS BY THE DELI MEAT COUNTER. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. SERIOUS VIOLATION #7-38-020
• 🌡️hot/cold holding temps off
  * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served • NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOOD ITEMS ARE PREPARED AND SERVED (DELI MEAT, BEEF,ETC). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION #7-38-012
• ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • NOTED ASSORTED FOOD ITEMS AT THE DISPLAY COOLER NOT PROPERLY LABELED.INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME, INGREDIENTS AND SOURCE.
  Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed • NOTED ASSORTED FOOD ITEMS AT THE DISPLAY COOLER NOT PROPERLY LABELED.INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME, INGREDIENTS AND SOURCE.
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • NOTED DIRTY AND DEEP CUTS ON CUTTING BOARDS THROUGH OUT THE PREP COUNTERS. INSTRUCTED TO DETAIL CLEAN, SMOOTH AND SANITIZE ALL CUTTING BOARDS OR REPLACE. NOTED HAND WASH SINK AT THE DELI MEAT COUNTER BY THE PREP TABLE WITH NO SPLASH GUARD. INSTRUCTED TO INSTALL A SPLASH GUARD AT ABOVE HAND WASH SINK.NOTED SHELVES THROUGH OUT AND INSIDE WALK IN COOLER LINED WITH CARD BOARD BOXES. INSTRUCTED TO REMOVE ALL CARD BOARD BOXES, CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST.NOTED LARGE POTS ON PREMISES USED FOR COOKING THAT CAN NOT BE PROPERLY CLEANED AND SANITIZED AT THE 3 COMPARTMENT SINK. INSTRUCTED NOT TO USE LARGE POTS, REMOVE OR PROVIDE 3 COMPARTMENT SINK THAT CAN CONTAIN THE POTS FOR PROPER WASHING AND SANITIZING.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • NOTED DIRTY AND DEEP CUTS ON CUTTING BOARDS THROUGH OUT THE PREP COUNTERS. INSTRUCTED TO DETAIL CLEAN, SMOOTH AND SANITIZE ALL CUTTING BOARDS OR REPLACE. NOTED HAND WASH SINK AT THE DELI MEAT COUNTER BY THE PREP TABLE WITH NO SPLASH GUARD. INSTRUCTED TO INSTALL A SPLASH GUARD AT ABOVE HAND WASH SINK.NOTED SHELVES THROUGH OUT AND INSIDE WALK IN COOLER LINED WITH CARD BOARD BOXES. INSTRUCTED TO REMOVE ALL CARD BOARD BOXES, CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST.NOTED LARGE POTS ON PREMISES USED FOR COOKING THAT CAN NOT BE PROPERLY CLEANED AND SANITIZED AT THE 3 COMPARTMENT SINK. INSTRUCTED NOT TO USE LARGE POTS, REMOVE OR PROVIDE 3 COMPARTMENT SINK THAT CAN CONTAIN THE POTS FOR PROPER WASHING AND SANITIZING.
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • NOTED ICE BUILD UP INSIDE THE DELI DISPLAY COOLER DRIPPING ON THE FLOOR. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN....ALSO MUST DETAIL CLEAN ALL COOKING AND MEAT CUTTING/SLICING EQUIPMENT WITH LEFT OVER MEAT PRODUCTS, DIRT AND OLD FOOD PARTICLES.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • INSTRUCTED TO DETAIL CLEAN FLOORS AND FLOOR DRAINS THROUGH OUT ESPECIALLY AT THE FOLLOWING AREAS:- UNDERNEATH SHELVING AT THE FOOD DISPLAY AREA, AT THE DELI MEAT AND MEAT CUTTING ROOM AND FLOORS INSIDE WALK IN COOLER.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • INSTRUCTED TO DETAIL CLEAN FLOORS AND FLOOR DRAINS THROUGH OUT ESPECIALLY AT THE FOLLOWING AREAS:- UNDERNEATH SHELVING AT THE FOOD DISPLAY AREA, AT THE DELI MEAT AND MEAT CUTTING ROOM AND FLOORS INSIDE WALK IN COOLER.
• ⚠️Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • NOTED MULTIPLES HOLES AND OPENINGS ON WALLS, CEILING AND ALONG PIPPING THROUGH OUT ESTABLISHMENT. ALSO NOTED HEAVY STAINED AND MOLDY CEILINGS THROUGH OUT. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS, CLEAN, REPAIR AND/OR REPLACE CEILING TILES.
  Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods • NOTED MULTIPLES HOLES AND OPENINGS ON WALLS, CEILING AND ALONG PIPPING THROUGH OUT ESTABLISHMENT. ALSO NOTED HEAVY STAINED AND MOLDY CEILINGS THROUGH OUT. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS, CLEAN, REPAIR AND/OR REPLACE CEILING TILES.
• 🌡️thermometers missing
  Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded • NOTED NO LIGHTS, MISSING LIGHT SHIELD AND CAPS ON LIGHTINGS THROUGH OUT. INSTRUCTED TO REPLACE LIGHT BULBS, INSTALL LIGHT SHIELD AND REPLACE CAPS THROUGH OUT AND WHERE EVER NECESSARY. NO WORKING LIGHTS IN BASEMENT. MUST PROVIDE ADEQUATE LIGHTING.
• 🏷️food improperly labeled
  Toilet Room Doors Self Closing: Dressing Rooms With Lockers Provided: Complete Separation From Living/Sleeping Quarters • NOTED BROKEN/LOOSE LATCH FOR THE SELF CLOSING DOOR AT THE EAST SIDE CUSTOMER BATHROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
• 🪳pests in the house
  Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • NOTED LEAKING LEAKAGE AT THE BOTTOM PIPPING UNDERNEATH THE 3 COMPARTMENT SINK BY THE MEAT CUTTING ROOM, LOOSE PIPE AT THE HAND WASH SINK BY THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN....ALSO NOTED NO BACK FLOW PREVENTION DEVICE AT THE HOSE CONNECTED UNDER THE 3 COMPARTMENT SINK AT THE PRODUCE PREP AREA. INSTRUCTED TO PROVIDE A BACK FLOW PREVENTION DEVICE. NOTED NO WORKING VENTILATION AT THE REAR BATHROOM BY THE MEAT CUTTING AREA. INSTRUCTED TO INSTALL OR REPAIR.
• 🧻grimy wiping cloths
  Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • NOTED HEAVY CLUTTER AT THE REAR DRY STORAGE AND THE PRODUCE PREP AREA ON SHELVES. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST. PROPANE TANK AND GRILL IN REAR AREA. MUST REMOVE FROM PREMISES. WEEDS AT OUTSIDE GARBAGE DUMPSTER AREA. MUST ELIMINATE WEEDS.
• ⚠️Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • NOTED DIRTY WASHCLOTHS AT THE DELI MEAT COUNTER AND REAR MEAT CUTTING ROOM. INSTRUCTED TO STORE ALL DIRTY WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
  Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • NOTED DIRTY WASHCLOTHS AT THE DELI MEAT COUNTER AND REAR MEAT CUTTING ROOM. INSTRUCTED TO STORE ALL DIRTY WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

When was Supermercados Villavicencio last inspected?

Supermercados Villavicencio has 4 inspections on record going back to September 4, 2014.

Supermercados Villavicencio vs Avondale

Avondale runs 64% clean across 679 tracked restaurants — 432 clean, 111 mid, 133 cooked.

Against the 679 spots Cooked tracks in Avondale, this one comes out cleaner than 18% of them.

Other spots in Avondale

• ✓! 7-Eleven
  mid · May 26, 2016
• ✓ 7-Eleven
  clean · January 8, 2015
• ✓ Victus Ars
  clean · October 31, 2017
• ✓ Kerelys Pizza Llc
  clean · February 23, 2017
• ✓ Same Day Cafe
  clean · November 19, 2025
• ✓ Outdoor Grill
  clean · March 27, 2023

See every restaurant inspection in Avondale →

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 September 23, 2016. Inspection results describe one moment in a kitchen's life, not a permanent verdict.