Pass

Mi Mexico Grocery

2601 W 59th St, Chicago, IL 60629

Grocery Store ZIP 60629 Risk 1 (High)

Passed · as of Feb 25, 2026

Mi Mexico Grocery was last inspected on February 25, 2026 with a result of “Pass”. Inspectors found 2 violations.

Latest inspection

February 25, 2026 · Canvass

Pass

Result: Pass

2 general
  • GeneralFacility upkeep

    Equipment and surfaces were dirty.

    Inspector’s note: Observed gasket on cold hold unit in rear prep area near grill with deep build up of food debris. Instructed person in charge to clean and maintain.

    Official wording (code 49)

    Non-food/food contact surfaces clean

  • GeneralFacility upkeep

    Ventilation or lighting was inadequate.

    Inspector’s note: Observed build up of grease on filters in hood system. Instructed person in charge to clean and maintain.

    Official wording (code 56)

    Adequate ventilation & lighting; designated areas used

Inspection history

12 inspections on record

  1. Pass

    Canvass Re-Inspection · Pass

    1 general2 paperwork Show violations
    • GeneralFood handling

      Clean utensils, equipment, or linens weren’t stored and handled properly.

      Inspector’s note: Multi use equipment (trays, pots) improperly stored on floor in rear. Instd to elevate and store properly

      Official wording (code 44)

      Utensils, equipment & linens: properly stored, dried, & handled

    • PaperworkManagement & training

      Not all food employees had food-handler training.

      Inspector’s note: Food handler in meat/deli prep area without food handler training. Instd to obtain training and maintain verification on site

      Official wording (code 57)

      All food employees have food handler training

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: Missing allergen training for city of chicago certified manager. Instd to obtain training and maintain verification on site

      Official wording (code 58)

      Allergen training as required

  2. Fail

    Canvass · Fail

    2 critical8 general2 paperwork Show violations
    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Missing handwash signage at handwash sinks. Instd to provide signage and maintain.

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood source

      Food was spoiled, contaminated, or unsafe.

      Inspector’s note: Unsafe and unwholesome deli meats (ham, turkey ham, bologna) and colby cheeses in display case and offered for sale. Observed noted meats and cheese with foul odor, slimy surface and discolored with green/black substance. All such food items discarded and denatured at this time. Approx 20lbs $100 value. Citation issued 7-38-005 priority. Instd to maintain food safe and wholesome at all times.

      Official wording (code 13)

      Food in good condition, safe, & unadulterated

    • GeneralFood temperature

      Thermometers were missing or inaccurate.

      Inspector’s note: Missing food temperature measuring device on premises. Instd to temperature measuring device capable of verifying both cold and hot temperatures. Citation issued 7-38-005 priority foundation

      Official wording (code 36)

      Thermometers provided & accurate

    • GeneralPests

      Insects, rodents, or animals were present, or the building wasn’t sealed against them.

      Inspector’s note: Over 100 mice droppings noted scattered on floor along wall base behind equipment and under storage shelves. Instd to remove all droppings, clean and sanitize affected areas and contact pest control for service. Citation issued 7-38-005 priority foundation

      Official wording (code 38)

      Insects, rodents, & animals not present

    • GeneralFood handling

      Clean utensils, equipment, or linens weren’t stored and handled properly.

      Inspector’s note: Multi use equipment (trays, pots) improperly stored on floor in rear. Instd to elevate and store properly

      Official wording (code 44)

      Utensils, equipment & linens: properly stored, dried, & handled

    • GeneralFacility upkeep

      Dishwashing equipment wasn’t set up, maintained, or used correctly.

      Inspector’s note: Missing testing device for chlorine sanitizer on premises. Instd to provide chlorine test kit and maintain on premises at all times. Citation issued 7-38-005 priority foundation

      Official wording (code 48)

      Warewashing facilities: installed, maintained & used; test strips

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Accumulated dust/dirt, debris on shelving units and bases of coolers in prep, sales, front counter, and storage areas. Instructed manager to clean and maintain.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Duct tape on exterior surface on 3-compartment sink grease trap. Instd to remove duct tape and maintain

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Accumulated debris and dust buildup on floors along walls and corners in prep, storage and front counter areas. Instructed manager to clean floors and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Excessive clutter and unnecessary items on shelves and floor through out premises (propane tank, old meat slicer, unused equipment, etc). The premises shall be free of items unnecessary to the operation or maintenance of the establishment. Instd to remove all clutter, organize premises and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • PaperworkManagement & training

      Not all food employees had food-handler training.

      Inspector’s note: Food handler in meat/deli prep area without food handler training. Instd to obtain training and maintain verification on site

      Official wording (code 57)

      All food employees have food handler training

    • PaperworkManagement & training

      Required allergen training was missing.

      Inspector’s note: Missing allergen training for city of chicago certified manager. Instd to obtain training and maintain verification on site

      Official wording (code 58)

      Allergen training as required

  3. Conditional

    Canvass Re-Inspection · Pass w/ Conditions

    2 critical6 general Show violations
    • CriticalManagement & training

      No written plan or kit for cleaning up vomit or diarrhea.

      Inspector’s note: Observed no supplies for responding to vomiting and diarrheal events. Instructed manager to provide clean up supplies. Priority foundation 7-38-005

      Official wording (code 5)

      Procedures for responding to vomiting and diarrheal events

    • CriticalFood temperature

      Prepared food wasn’t date-marked, or was kept past its discard date.

      Inspector’s note: Observed no date marking on refrigerated ready to eat tcs food(deli turkey, ham, cheese, etc) stored in cooler more than 24 hours. All refrigerated ready to eat tcs food shall be clearly marked with date by which food is to be sold, consumed, or discarded with a maximum of 7 days. Priority foundation 7-38-005

      Official wording (code 23)

      Proper date marking and disposition

    • GeneralFood handling

      Food wasn’t labeled or wasn’t in its original container.

      Inspector’s note: : observed several food containers not labeled in walk-in cooler. Instructed manager to properly label all food storage containers with common name of food.

      Official wording (code 37)

      Food properly labeled; original container

    • GeneralHygiene & sanitation

      Staff personal cleanliness was inadequate.

      Inspector’s note: Observed food handler not wearing hair restraint. All food handlers must wear effective hair restraints.

      Official wording (code 40)

      Personal cleanliness

    • GeneralFood handling

      Wiping cloths weren’t used or stored properly.

      Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed to store wiping cloths in sanitizing solution between uses.

      Official wording (code 41)

      Wiping cloths: properly used & stored

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Observed accumulated dust building on shelving units and bases of coolers in prep, sales, front counter, and storage areas. Instructed manager to clean and maintain.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed peeling paint on ceiling and opening along southeast baseboard in rear prep area. Instructed manager to repair and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed accumulated debris and dust buildup on floors along walls and corners in prep, storage and front counter areas. Instructed manager to clean floors and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

  4. Fail

    Canvass · Fail

    4 critical14 general1 paperwork Show violations
    • CriticalManagement & training

      Staff weren’t trained on, or didn’t follow, the rules for reporting illness.

      Inspector’s note: Observed no employee health policy available. Instructed manager to provide in a verifiable manner employee responsibility to report any illness transmissible through food. Priority foundation 7-38-010

      Official wording (code 3)

      Management, food employee and conditional employee; knowledge, responsibilities and reporting

    • CriticalManagement & training

      No written plan or kit for cleaning up vomit or diarrhea.

      Inspector’s note: Observed no procedures or supplies for responding to vomiting and diarrheal events. Instructed manager to provide clean up policy and supplies. Priority foundation 7-38-005

      Official wording (code 5)

      Procedures for responding to vomiting and diarrheal events

    • CriticalHygiene & sanitation

      Hand sinks were missing, blocked, or not stocked with soap and towels.

      Inspector’s note: Observed no hand washing sink in rear prep area where ground beef and cheese prepared and served. Instructed manager to install hand washing sink with hot and cold running water, soap and paper towels in rear prep area. Priority foundation 7-38-030(c)

      Official wording (code 10)

      Adequate handwashing sinks properly supplied and accessible

    • CriticalFood temperature

      Prepared food wasn’t date-marked, or was kept past its discard date.

      Inspector’s note: Observed no date marking on refrigerated ready to eat tcs food(deli turkey, ham, cheese, etc) stored in cooler more than 24 hours. All refrigerated ready to eat tcs food shall be clearly marked with date by which food is to be sold, consumed, or discarded with a maximum of 7 days. Priority foundation 7-38-005

      Official wording (code 23)

      Proper date marking and disposition

    • GeneralFood temperature

      Thermometers were missing or inaccurate.

      Inspector’s note: Observed no metal stem thermometer available. Instructed manager to provide metal stem thermometer for internal temperatures. Priority foundation 7-38-005

      Official wording (code 36)

      Thermometers provided & accurate

    • GeneralFood handling

      Food wasn’t labeled or wasn’t in its original container.

      Inspector’s note: Observed several food containers not labeled in walk-in cooler. Instructed manager to properly label all food storage containers with common name of food.

      Official wording (code 37)

      Food properly labeled; original container

    • GeneralPests

      Insects, rodents, or animals were present, or the building wasn’t sealed against them.

      Inspector’s note: Observed over 60 mice droppings scattered on floor and shelves in rear storage/prep area, 20 mice droppings scattered on floor in storage closet in rear storage area, 20 mice droppings scattered on floor along wall near ice display freezer in sales areas. Instructed manager to call an exterminator for service, clean and sanitize all areas. Priority foundation 7-38-020(a)

      Official wording (code 38)

      Insects, rodents, & animals not present

    • GeneralFood handling

      Food wasn’t protected from contamination during prep, storage, or display.

      Inspector’s note: Observed food items stored on floor inside walk-in cooler. Instructed manager to elevate all food six inches off floor.

      Official wording (code 39)

      Contamination prevented during food preparation, storage & display

    • GeneralHygiene & sanitation

      Staff personal cleanliness was inadequate.

      Inspector’s note: Observed food handler not wearing hair restraint. All food handlers must wear effective hair restraints.

      Official wording (code 40)

      Personal cleanliness

    • GeneralFood handling

      Wiping cloths weren’t used or stored properly.

      Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed to store wiping cloths in sanitizing solution between uses.

      Official wording (code 41)

      Wiping cloths: properly used & stored

    • GeneralFacility upkeep

      Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

      Inspector’s note: Observed no stoppers for 3-compartment sink. Instructed manager to provide adequate stoppers and maintain.

      Official wording (code 47)

      Food & non-food contact surfaces cleanable, properly designed, constructed & used

    • GeneralFacility upkeep

      Dishwashing equipment wasn’t set up, maintained, or used correctly.

      Inspector’s note: Observed hot water faucet handle broken on 3-comparment sink, hot water provided by using pliers. Instructed manager repair hot water faucet and maintain. Priority foundation 7-38-025

      Official wording (code 48)

      Warewashing facilities: installed, maintained & used; test strips

    • GeneralFacility upkeep

      Equipment and surfaces were dirty.

      Inspector’s note: Observed accumulated dust building on shelving units and bases of coolers in sales, front counter, and storage areas. Instructed manager to clean and maintain.

      Official wording (code 49)

      Non-food/food contact surfaces clean

    • GeneralFacility upkeep

      Plumbing problems, or missing protection against backflow.

      Inspector’s note: Observed faucet leaking on hand washing sink in washroom and 3-compartment sink in meat prep area. Instructed manager to repair and maintain.

      Official wording (code 51)

      Plumbing installed; proper backflow devices

    • GeneralFacility upkeep

      Toilet rooms weren’t built, stocked, or cleaned properly.

      Inspector’s note: Observed no covered waste receptacle in washroom. Instructed manager to provide and maintain.

      Official wording (code 53)

      Toilet facilities: properly constructed, supplied, & cleaned

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed peeling paint on ceiling in rear prep area. Instructed manager to repair and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Floors, walls, or ceilings were damaged or dirty.

      Inspector’s note: Observed accumulated debris and dust buildup on floors along walls and corners in prep, storage and front counter areas. Instructed manager to clean floors and maintain.

      Official wording (code 55)

      Physical facilities installed, maintained & clean

    • GeneralFacility upkeep

      Ventilation or lighting was inadequate.

      Inspector’s note: Observed no light shields in hot food prep area, meat prep area and inside meat display coolers. Instructed manager to provide light shields or shatterproof light bulbs in prep areas.

      Official wording (code 56)

      Adequate ventilation & lighting; designated areas used

    • PaperworkManagement & training

      Not all food employees had food-handler training.

      Inspector’s note: Observed no food handler training available. Instructed manager to provide food handler training for all employees.

      Official wording (code 57)

      All food employees have food handler training

  5. Pass

    Complaint · Pass

    3 general Show violations
    • GeneralMinor (pre-2018 form)

      Food and non-food contact equipment utensils clean, free of abrasive detergents

      Inspector’s note: Observed the walk-in cooler interior, and 1st upright freezer not clean, instructed to clean. Also clean and sanitize cutting board, slicer, grinder.

    • GeneralMinor (pre-2018 form)

      Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

      Inspector’s note: Obseirved the floor mat not clean, instructed to clean.

    • GeneralMinor (pre-2018 form)

      Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

      Inspector’s note: Observed the rear ceiling in poor repair, instructed to repair/seal.

  6. Pass

    Canvass · Pass

    2 general Show violations
    • GeneralMinor (pre-2018 form)

      Food and non-food contact equipment utensils clean, free of abrasive detergents

      Inspector’s note: Rack used for drying meats in need of detail cleaning. Must clean and maintain.

    • GeneralMinor (pre-2018 form)

      Food handler requirements met

      Inspector’s note: No food handler certificates on site. Instructed to obtain and maintain.

  7. Pass

    Canvass · Pass

    2 general Show violations
    • GeneralMinor (pre-2018 form)

      Food and non-food contact equipment utensils clean, free of abrasive detergents

      Inspector’s note: Observed the slicer and cutting boards not clean, instructed to clean and sanitize.

    • GeneralMinor (pre-2018 form)

      Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

      Inspector’s note: Observed the walls and fan giuard covers in the walk-in cooler not clean, instructed to clean.

  8. Pass

    Complaint · Pass

    2 general Show violations
    • GeneralMinor (pre-2018 form)

      Food and non-food contact equipment utensils clean, free of abrasive detergents

      Inspector’s note: Interior bottom cabinets of deli case not clean, debris. Clean same and maintain.

    • GeneralMinor (pre-2018 form)

      Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

      Inspector’s note: Replace all cracked/missing floor tiles in prep areas. Instd to have surface smooth, even, easily cleanable. Detail clean floors thru-out along wall base and in corners.

  9. Pass

    Canvass · Pass

    2 general Show violations
    • GeneralMinor (pre-2018 form)

      Food and non-food contact surfaces properly designed, constructed and maintained

      Inspector’s note: Cutting boards in need of replacing worn with deep cuts. Must replace and maintain at all times.

    • GeneralMinor (pre-2018 form)

      Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

      Inspector’s note: Walls in meat cutting area in need of cleaning to remove splatter. Must clean and maintain at all times.

  10. Pass

    Canvass Re-Inspection · Pass

    No violations

  11. Fail

    Canvass · Fail

    2 critical6 general Show violations
    • CriticalCritical (pre-2018 form)

      Facilities to maintain proper temperature

      Inspector’s note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND 2 REACH IN COOLERS AT IMPROPER TEMPERATURE. 1 FRESH MEAT CASE 55.6 DEGREES AIR TEMP. 1 DELI CASE 57.3 DEGREES AIR TEMP. BOTH UNITS ARE BEING TAGGED HELD FOR INSPECTION AT THIS TIME. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED FACLITIES TO MAINTAIN PROPER TEMPERATURE

    • CriticalCritical (pre-2018 form)

      Potentially hazardous food meets temperature requirement during storage, preparation display and service

      Inspector’s note: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS MEATS AT IMPROPER TEMPERATURE: FRESH BEEF, CHORIZO, DELI MEATS..HAM, TURKEY, CHEESES ALL AT IMPROPER TEMPERATURE. 56.3-58.8 DEGREES ALL PRODUCT BEING DISCARDED BY MANAGER AT THIS TIME. TOTAL VALUE $300.00 120 LBS. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMP.

    • GeneralSerious (pre-2018 form)

      No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

      Inspector’s note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND SEVERAL HOUSE FLIES INSIDE STORE AS WELL AS IN THE FRESH MEAT CASE. 8-10 FLIES NOTED. CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020 CITATION ISSUED INSECT ACTIVITY NOTED

    • GeneralMinor (pre-2018 form)

      Food and non-food contact surfaces properly designed, constructed and maintained

      Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NEW CUTTING BOARD NEEDED AT FRESH MEAT SECTION. MUST PROVIDE AND MAINTAIN.

    • GeneralMinor (pre-2018 form)

      Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

      Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN REAR STORAGE AREA IN NEED OF CLEANING UNDER AND AROUND SHELVES MUST CLEAN AND MAINTAIN AT ALL TIMES.

    • GeneralMinor (pre-2018 form)

      Lighting: required minimum foot-candles of light provided, fixtures shielded

      Inspector’s note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. ALL LIGHTS MUST HAVE PROPER SHIELDING. MUST CORRECT AND MAINTAIN.

    • GeneralMinor (pre-2018 form)

      Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

      Inspector’s note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. LEAK AT FAUCET IN WASHROOM IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN.

    • GeneralMinor (pre-2018 form)

      Refrigeration and metal stem thermometers provided and conspicuous

      Inspector’s note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST INSTALL THERMOMETERS IN ALL REACH IN COOLERS. MUST MONITOR AND MAINTAIN AT ALL TIMES.

More in ZIP 60629

Source: Chicago Department of Public Health (CDPH) open data, refreshed hourly. Last inspection 8 months ago. Always confirm with the official record.