Villa Del Mar Seafood

• resultPass w/ Conditions
• critical violations1
• last inspectedApril 21, 2011
• address4214 W 26Th St, Chicago 60623

Is Villa Del Mar Seafood clean?

Villa Del Mar Seafood is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on April 21, 2011. Inspectors wrote up 1 critical violation — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Villa Del Mar Seafood?

These are the violations recorded at the most recent inspection on April 21, 2011, in plain English, with the city's own wording underneath.

• 🚰handwashing sink issuescritical
  Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time • Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.OBSERVED EMPLOYEE WASHING DISHES AT 3- COMPARTMENT SINK WASHING MULITUSE UTENSILS WITH SOAPY SPONGE AND RINSING DISHES UNDER RUNNING WATER AND PLACING UTENSILS ON DISH RACK WITHOUT SANITIZING.INSTRUCTED 2 TIMES ON SETTING UP SINK TO WASH,RINSE & SANITIZING STILL NOT SETTING UP SINK CONTINUED TO WASH DISHES HER WAY.MANAGER ARRIVED & SHOWED EMPLOYEE HOW TO SET UP SINK PROPERLY.
• ⚠️Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST STORE MULTIUSE UTENSILS PROPERLY.
  Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST STORE MULTIUSE UTENSILS PROPERLY.
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM SHELVING UNITS IN BASEMENT.MUST REPAIR OR REPLACE DAMAGED DOOR ON FISH DISPLAY UNIT.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM SHELVING UNITS IN BASEMENT.MUST REPAIR OR REPLACE DAMAGED DOOR ON FISH DISPLAY UNIT.
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN DEEP FRYER,COOLERS,FREEZERS,ICE MACHINE INTERIOR PARTS,MICROWAVE.
• ⚠️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 REPLACE OR REPAIR SOME DAMAGED FLOOR TILES IN PREP AREA .MUST CLEAN FLOOR ALONG WALL BASES IN PREP AREA & BASEMENT.
  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 REPLACE OR REPAIR SOME DAMAGED FLOOR TILES IN PREP AREA .MUST CLEAN FLOOR ALONG WALL BASES IN PREP AREA & BASEMENT.
• ⚠️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 REPAIR OR REPLACE STAINED & MISSING CEILING TILES,HOLE IN WALL OUTSIDE OF TOILET ROOM,REAR DOOR IN POOR REPAIR.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.
  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 REPAIR OR REPLACE STAINED & MISSING CEILING TILES,HOLE IN WALL OUTSIDE OF TOILET ROOM,REAR DOOR IN POOR REPAIR.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.
• 🪳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 LEAKY FAUCETS AT 3- COMPARTMENT SINK.
• 🧻grimy wiping cloths
  Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST ELEVATE & ORGANIZE ARTICLES OFF OF FLOOR & AWAY FROM WALLS ON REAR PORCH & BASEMENT.
• ⚠️Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.
  Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored • Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.

When was Villa Del Mar Seafood last inspected?

Villa Del Mar Seafood has 4 inspections on record going back to March 8, 2010.

Villa Del Mar Seafood 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 27% of them.

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• ✓ La Estrella Supermarket
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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 April 21, 2011. Inspection results describe one moment in a kitchen's life, not a permanent verdict.