Blue Plate Catering Ltd. was last inspected on June 23, 2026 with a result of “Pass w/ Conditions”. Inspectors found 10 violations, 3 of them critical.
Latest inspection
June 23, 2026 · Canvass
Result: Pass w/ Conditions
3 critical7 general-
CriticalHygiene & sanitation
Staff touched ready-to-eat food with bare hands.
Inspector’s note: Observed food handler using bare hands to handle ready to eat vegetables and assembling spring rolls. Bare hand contact with ready to eat food is prohibited. Instd to wear gloves, use utensils, etc. Spring rolls discarded at this time. Approx 3lbs. $30 value. Priority violation 7-38-010 citation issued
Official wording (code 9)
No bare hand contact with rte food or a pre-approved alternative procedure properly allowed
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CriticalFood handling
Raw and ready-to-eat foods weren’t kept apart.
Inspector’s note: Observed raw trout stored immediately above cooked chicken in walk in cooler. Observed raw eggs stored immediately above ready to eat pastry toppings in walk in cooler. Instd to store raw foods properly at all times. Priority violation 7-38-005 citation issued
Official wording (code 15)
Food separated and protected
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CriticalFood handling
Toxic chemicals weren’t labeled, stored, or used safely.
Inspector’s note: Employee belongings improper stored in walk in cooler and shelves in prep area. Instd to store employee belongings in designated area and maintain
Official wording (code 28)
Toxic substances properly identified, stored, & used
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GeneralFood handling
Food wasn’t protected from contamination during prep, storage, or display.
Inspector’s note: Eyewash stations attached to handwash sink faucets in hot line kitchen #1 and #2. Instd to remove eyewash stations and maintain handwash sinks for handwashing only
Official wording (code 39)
Contamination prevented during food preparation, storage & display
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GeneralHygiene & sanitation
Staff personal cleanliness was inadequate.
Inspector’s note: Food handlers without restraints for beards. Instd to wear beard restraints and maintain
Official wording (code 40)
Personal cleanliness
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GeneralFood handling
Clean utensils, equipment, or linens weren’t stored and handled properly.
Inspector’s note: Equipment and storage underneath unshielded sewer lines in basement. Instd to re locate or have lines properly shielded to intercept potential drips.
Official wording (code 44)
Utensils, equipment & linens: properly stored, dried, & handled
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GeneralFacility upkeep
Equipment or surfaces were in poor repair or made of material that can’t be cleaned.
Inspector’s note: Aluminum foil on bottom shelf of prep table in hot kitchen #1. Instd to remove foil so as surface to be smooth, even, and easily cleanable.
Official wording (code 47)
Food & non-food contact surfaces cleanable, properly designed, constructed & used
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GeneralFacility upkeep
Plumbing problems, or missing protection against backflow.
Inspector’s note: 3-compartment sink faucet and small pipe underneath leaking. Instd to repair and maintain.
Official wording (code 51)
Plumbing installed; proper backflow devices
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GeneralFacility upkeep
Floors, walls, or ceilings were damaged or dirty.
Inspector’s note: Worn surfaces on walls surrounding wareawashing units and 3-compartment sinks. Instd to repair walls and maintain.
Official wording (code 55)
Physical facilities installed, maintained & clean
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GeneralFacility upkeep
Floors, walls, or ceilings were damaged or dirty.
Inspector’s note: White walls in warewashing rooms not clean, black/green substance noted on walls in various areas. Instd to detail clean walls and maintain.
Official wording (code 55)
Physical facilities installed, maintained & clean
Inspection history
16 inspections on record
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Pass
Canvass Re-Inspection · Pass
No violations
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Conditional
Canvass · Pass w/ Conditions
3 critical Show violations
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CriticalFood handling
Surfaces that touch food weren’t cleaned and sanitized.
Inspector’s note: Observed 2 of the high temperature dish machines not properly sanitizing. The final rinse temperature of the dish machines were at 176f and 120f. Management instructed to repair and maintain both machines with a final rinse above 180f. Priority violation 7-38-025. Citation issued.
Official wording (code 16)
Food-contact surfaces: cleaned & sanitized
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CriticalFood temperature
Cold food was held above a safe temperature.
Inspector’s note: Observed improper cold holding temperatures of tcs foods inside of the dessert/pastry walk-in cooler and cold line prep cooler. Observed milk at 50f, shrimp at 50f, salad dressings at 46f, buttermilk at 50f, cream cheese at 45f, egg whites at 44f, and short ribs at 53f. Management instructed that all tcs foods must be stored below 41f. Priority violation 7-38-005. Citation issued.
Official wording (code 22)
Proper cold holding temperatures
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CriticalFood temperature
Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.
Inspector’s note: Observed the dessert/pastry walk-in cooler at 45f and the cold line prep cooler at 51f. Both coolers were used to store tcs foods such as milk and salad dressings. Management instructed to repair and maintain all coolers below 41f. Priority violation 7-38-005. Citation issued.
Official wording (code 33)
Proper cooling methods used; adequate equipment for temperature control
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Pass
Canvass · Pass
2 general Show violations
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GeneralFacility upkeep
Plumbing problems, or missing protection against backflow.
Inspector’s note: Observed faucet in women's receiving area restroom in disrepair. Instructed to repair and maintain.
Official wording (code 51)
Plumbing installed; proper backflow devices
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GeneralFacility upkeep
Ventilation or lighting was inadequate.
Inspector’s note: Observed light bulb not working at ventilation hood in kitchen. Instructed to replace and maintain.
Official wording (code 56)
Adequate ventilation & lighting; designated areas used
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No Entry
Non-Inspection · No Entry
No violations
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Pass
Canvass Re-Inspection · Pass
2 general1 paperwork Show violations
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GeneralFacility upkeep
Plumbing problems, or missing protection against backflow.
Inspector’s note: Observed loose faucet at wasbhowl sink located in men's toilet room. Instructed to repair or replace and maintain in good condition.
Official wording (code 51)
Plumbing installed; proper backflow devices
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GeneralFacility upkeep
Toilet rooms weren’t built, stocked, or cleaned properly.
Inspector’s note: Observed no covered trash receptacles inside women's toilet rooms. Instructed to provide.
Official wording (code 53)
Toilet facilities: properly constructed, supplied, & cleaned
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PaperworkManagement & training
Required allergen training was missing.
Inspector’s note: Observed certifed manager on duty without allergen training. Instructed all employees holding city of chicago foodservcice manager certificate must complete allergen training and maintain records thereof on site at all times.
Official wording (code 58)
Allergen training as required
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Pass
Canvass Re-Inspection · Pass
2 general1 paperwork Show violations
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GeneralFacility upkeep
Plumbing problems, or missing protection against backflow.
Inspector’s note: Observed loose faucet at wasbhowl sink located in men's toilet room. Instructed to repair or replace and maintain in good condition.
Official wording (code 51)
Plumbing installed; proper backflow devices
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GeneralFacility upkeep
Toilet rooms weren’t built, stocked, or cleaned properly.
Inspector’s note: Observed no covered trash receptacles inside women's toilet rooms. Instructed to provide.
Official wording (code 53)
Toilet facilities: properly constructed, supplied, & cleaned
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PaperworkManagement & training
Required allergen training was missing.
Inspector’s note: Observed certifed manager on duty without allergen training. Instructed all employees holding city of chicago foodservcice manager certificate must complete allergen training and maintain records thereof on site at all times.
Official wording (code 58)
Allergen training as required
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Conditional
Canvass · Pass w/ Conditions
1 critical2 general1 paperwork Show violations
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CriticalFood handling
Surfaces that touch food weren’t cleaned and sanitized.
Inspector’s note: Observed high temperature dish machine in expo area maintaining an improper final rinse temperature of 143.2f. Machine tagged and held for inspection. Instructed to repair machine so that it is capable of delivering a final rinse temperature between 180 and 194f. Priority violation 7-38-025. Citation issued.
Official wording (code 16)
Food-contact surfaces: cleaned & sanitized
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GeneralFacility upkeep
Plumbing problems, or missing protection against backflow.
Inspector’s note: Observed loose faucet at wasbhowl sink located in men's toilet room. Instructed to repair or replace and maintain in good condition.
Official wording (code 51)
Plumbing installed; proper backflow devices
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GeneralFacility upkeep
Toilet rooms weren’t built, stocked, or cleaned properly.
Inspector’s note: Observed no covered trash receptacles inside women's toilet rooms. Instructed to provide.
Official wording (code 53)
Toilet facilities: properly constructed, supplied, & cleaned
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PaperworkManagement & training
Required allergen training was missing.
Inspector’s note: Observed certifed manager on duty without allergen training. Instructed all employees holding city of chicago foodservcice manager certificate must complete allergen training and maintain records thereof on site at all times.
Official wording (code 58)
Allergen training as required
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Pass
Canvass Re-Inspection · Pass
No violations
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Fail
Canvass · Fail
2 critical4 general Show violations
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CriticalHygiene & sanitation
Hand sinks were missing, blocked, or not stocked with soap and towels.
Inspector’s note: Observed hand washing sink in dish washing area inaccessible for employees to wash hands. Drain was clogged and water was not draining at hand sink located at dish washing room production side. Also observed hot water valve shut off at hand sinks in package prep and salad/deli prep areas which had no hot water at the time. Water temperature initially reading at 64.0f and 64.9f. Hand washing sink must be accessible at all times for employees to wash hands. Priority foundation violation. 7-38-030(c). Citation issued. Manager corrected issue and turned on hot water valves at both hand sinks.
Official wording (code 10)
Adequate handwashing sinks properly supplied and accessible
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CriticalFood temperature
Prepared food wasn’t date-marked, or was kept past its discard date.
Inspector’s note: Observed expired cesar spread which had a date of 10-3-2022 on container. Cesar spread contains parmesan cheese, mayo, anchovies, half & half, roasted garlic. Asiago aioli spread had a date of 9-28-22. Asiago aioli contains- crushed red pepper, mayo, peppercorn, asiago cheese, half & half. Herb spread had a date of 10-3-2022. Herb spread contains- rosemary, thyme, parsley, mayo, heavy whipping cream. Ready to eat foods can be held for a maximum of 7 days then must be discarded. The day of preparation counts as day 1. Priority violation. 7-38-005. Citation issued. All items weighing approximately 15 lbs at a cost of $50.00.
Official wording (code 23)
Proper date marking and disposition
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GeneralFood handling
Food wasn’t labeled or wasn’t in its original container.
Inspector’s note: Observed labels missing on bulk food containers in meat prep area. Must label with common name.
Official wording (code 37)
Food properly labeled; original container
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GeneralPests
Insects, rodents, or animals were present, or the building wasn’t sealed against them.
Inspector’s note: Observed fly trap hanging over food counter in pastry prep area. Must remove from the food preparation area.
Official wording (code 38)
Insects, rodents, & animals not present
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GeneralFacility upkeep
Dishwashing equipment wasn’t set up, maintained, or used correctly.
Inspector’s note: Observed no irreversible registering temperature indicators for high temperature dish machine. Must provide to accurately measure the utensil surface temperature inside high temperature dish machine. Priority foundation violation. 7-38-005. Citation issued.
Official wording (code 48)
Warewashing facilities: installed, maintained & used; test strips
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GeneralFacility upkeep
Dishwashing equipment wasn’t set up, maintained, or used correctly.
Inspector’s note: Observed the temperature of wash solution at 153.0f inside of high temperature dish machine. Observed the temperature of wash solution at 152.0f and 154.0f at high temperature dish machines located on production and delivery side. Wash solution temperature must be at 160.0f inside of high temperature dish machine. Priority foundation violation. 7-38-025. Citation issued.
Official wording (code 48)
Warewashing facilities: installed, maintained & used; test strips
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Pass
Canvass · Pass
1 general Show violations
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GeneralFacility upkeep
Floors, walls, or ceilings were damaged or dirty.
Inspector’s note: Observed the wall behind and around one dishmachine in the warehouse dishroom needs cleaning; clean wall. Observed some floor drains in need of cleaning under equipment; clean drains where needed.
Official wording (code 55)
Physical facilities installed, maintained & clean
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Conditional
Canvass · Pass w/ Conditions
1 critical2 general Show violations
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CriticalFood handling
Surfaces that touch food weren’t cleaned and sanitized.
Inspector’s note: Observed 2 high temperature dish machines in facility not properly sanitizing during time of inspection. Machine located in warewashing room near warehouse final rinse temperature reading noted @ 150f, and machine located inside of main prep area gauge reading noted @ 90f for final rinse. Machines tagged. Instructed to not use said machines until they are properly sanitizing @ at least 180f. Must maintain.priority violation.7-38-025.citation issued.
Official wording (code 16)
Food-contact surfaces: cleaned & sanitized
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GeneralFacility upkeep
Equipment and surfaces were dirty.
Inspector’s note: Observed interior surfaces of microwaves located throughout prep area dirty. Instructed to clean and maintain.
Official wording (code 49)
Non-food/food contact surfaces clean
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GeneralFacility upkeep
Floors, walls, or ceilings were damaged or dirty.
Inspector’s note: Observed excessive food debris on floors throughout dry storage and prep areas underneath all heavy equipment. Instructed to remove and maintain clean floors.
Official wording (code 55)
Physical facilities installed, maintained & clean
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Conditional
Canvass · Pass w/ Conditions
4 critical6 general1 paperwork Show violations
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CriticalManagement & training
Staff weren’t trained on, or didn’t follow, the rules for reporting illness.
Inspector’s note: 2.102.14(a)(a) no employee health policy available on-site during the inspection for review. Instructed to provide form 1b or similar documents used to demonstrate compliance. Priority foundation 7-38-012 no citation issued.
Official wording (code 3)
Management, food employee and conditional employee; knowledge, responsibilities and reporting
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CriticalManagement & training
No written plan or kit for cleaning up vomit or diarrhea.
Inspector’s note: 2.501.11 no clean-up kit available on-site during the inspection for review. Instructed to provide kit & procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. Priority foundation 7-38-005 no citation issued.
Official wording (code 5)
Procedures for responding to vomiting and diarrheal events
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CriticalFood handling
Surfaces that touch food weren’t cleaned and sanitized.
Inspector’s note: 4.602.12 must detail clean exterior contact surfaces of cooking & baking equipment in the hot line and bakery prep areas. Instructed to maintain.
Official wording (code 16)
Food-contact surfaces: cleaned & sanitized
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CriticalFood temperature
Cold food was held above a safe temperature.
Inspector’s note: 3.501.16 (a)(2) observed tcs foods at improper temperatures in the hotline walk-in cooler. 97 lbs of beef, at 52f, valued at $788.35. 10 lbs of raw shrimp at 55f, valued at $90. 36 lbs of chicken, 55f, valued at $100.95. 27 lbs of deli meats, 50f, valued at $87.50. Manager voluntarily discarded and denatured the food. Instructed to hold tcs cold foods at 41f or below. Priority violation 7-38-005. Citation issued.
Official wording (code 22)
Proper cold holding temperatures
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GeneralFacility upkeep
Equipment or surfaces were in poor repair or made of material that can’t be cleaned.
Inspector’s note: 4.501.12 must replace green cutting boards throughout prep areas, deep groove and stains present. Instructed to maintain.
Official wording (code 47)
Food & non-food contact surfaces cleanable, properly designed, constructed & used
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GeneralFacility upkeep
Equipment and surfaces were dirty.
Inspector’s note: 4.602.13 must detail clean food debris from lower shelves on prep tables throughout all prep areas. Instructed to maintain.
Official wording (code 49)
Non-food/food contact surfaces clean
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GeneralFacility upkeep
Floors, walls, or ceilings were damaged or dirty.
Inspector’s note: 6.201.17 (a)(a) must detail clean excessive dust accumulation from ceiling and wall vent covers, throughout prep areas. Instructed to maintain.
Official wording (code 55)
Physical facilities installed, maintained & clean
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GeneralFacility upkeep
Floors, walls, or ceilings were damaged or dirty.
Inspector’s note: 6.201.11 must detail clean food debris & water from floors throughout all prep area. Instructed to maintain.
Official wording (code 55)
Physical facilities installed, maintained & clean
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GeneralFacility upkeep
Ventilation or lighting was inadequate.
Inspector’s note: 6.501.14 must detail clean dust & grease from hood in the dry hotline food prep area. Instructed to maintain.
Official wording (code 56)
Adequate ventilation & lighting; designated areas used
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GeneralFacility upkeep
Ventilation or lighting was inadequate.
Inspector’s note: 6.303.11 must replace burned out light under hood in pastry prep area. Instructed to maintain.
Official wording (code 56)
Adequate ventilation & lighting; designated areas used
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PaperworkManagement & training
Required allergen training was missing.
Inspector’s note: Allergen training is required for all employees that have a city of chicago food sanitation certificate. Instructed to complete training and keep allergen certificate on-site. Instructed to maintain .
Official wording (code 58)
Allergen training as required
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Pass
Canvass Re-Inspection · Pass
7 general Show violations
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GeneralMinor (pre-2018 form)
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector’s note: Inspector Comments: MUST REMOVE RUST FROM LOWER SHELF OF PREP TABLE IN HOT LINE PREP AREA.MUST REPAIR OR REPLACE WORN DOOR GASKET ON REACH IN COOLER ON 2ND FL.
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GeneralMinor (pre-2018 form)
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector’s note: Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRIS FROM GRILL TABLE,ICE MACHINE IN HOT LINE PREP,DELIME DISH MACHINE,ALL FAN GUARD COVERS IN ALL WALK IN COOLERS .
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GeneralMinor (pre-2018 form)
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector’s note: Inspector Comments: MUST CLEAN FOOD DEBRIS FROM ALL FLOOR DRAINS THROUGHOUT.MUST CLEAN FOOD DEBRIS FROM FLOORS IN PREP AREAS AND DISH WASHING AREAS.MUST REMOVE ICE BUILD UP FROM FLOOR IN WALK IN FREEZER IN RECEIVING AREA.
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GeneralMinor (pre-2018 form)
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector’s note: Inspector Comments: MUST CLEAN DUST BUILD UP FROM WALLS, CEILINGS AND VENTILATION VENTS IN PREP AREAS.MUST ADJUST THRESHOLD AT MAN DOOR IN RECEIVING AREA.MUST REPLACE MISSING WALL OUTLET COVER IN WET PREP AREA.
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GeneralMinor (pre-2018 form)
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector’s note: Inspector Comments: MUST REPAIR OR REPLACE MISSING LIGHT SHIELD IN COLD PREP AREA AND LIGHT OUT IN COLD PREP WALK IN COOLER AND MEN'S TOILET ROOM IN RECEIVING.
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GeneralMinor (pre-2018 form)
Refrigeration and metal stem thermometers provided and conspicuous
Inspector’s note: Inspector Comments: MUST PROVIDE THERMOMETERS FOR CHILLER WALK IN COOLERS.
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GeneralMinor (pre-2018 form)
Food (ice) dispensing utensils, wash cloths properly stored
Inspector’s note: Inspector Comments: MUST PROVIDE HOOKS TO HANG UP WET MOPS IN MOP SINK AREA.
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Fail
Canvass · Fail
8 general Show violations
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GeneralSerious (pre-2018 form)
Food protected during storage, preparation, display, service and transportation
Inspector’s note: Observed excessive black and pink unknown build up on interior parts of ice machine and water dripping from panel on to ice inside of ice machine.must remove ice,clean and sanitize ice machine.(serious 7-38-005a)
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GeneralMinor (pre-2018 form)
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector’s note: Must remove rust from lower shelf of prep table in hot line prep area.must repair or replace worn door gasket on reach in cooler on 2nd fl.
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GeneralMinor (pre-2018 form)
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector’s note: Must clean grease and food debris from grill table,ice machine in hot line prep,delime dish machine,all fan guard covers in all walk in coolers .
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GeneralMinor (pre-2018 form)
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector’s note: Must clean food debris from all floor drains throughout.must clean food debris from floors in prep areas and dish washing areas.must remove ice build up from floor in walk in freezer in receiving area.
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GeneralMinor (pre-2018 form)
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector’s note: Must clean dust build up from walls, ceilings and ventilation vents in prep areas,light shield in men's toilet room in receiving area.must adjust threshold at man door in receiving area.must replace missing wall outlet cover in wet prep area.
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GeneralMinor (pre-2018 form)
Lighting: required minimum foot-candles of light provided, fixtures shielded
Inspector’s note: Must repair or replace missing light shield in cold prep area and light out in cold prep walk in cooler and men's toilet room in receiving.
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GeneralMinor (pre-2018 form)
Refrigeration and metal stem thermometers provided and conspicuous
Inspector’s note: Must provide thermometers for chiller walk in coolers.
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GeneralMinor (pre-2018 form)
Food (ice) dispensing utensils, wash cloths properly stored
Inspector’s note: Must provide hooks to hang up wet mops in mop sink area.
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Pass
License · Pass
3 general Show violations
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GeneralMinor (pre-2018 form)
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector’s note: Inadequate shelving for walk in coolers and storage areas. Instd to provide.
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GeneralMinor (pre-2018 form)
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector’s note: All food and non food equipment through out need cleaning, free of dust/construction debris.
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GeneralMinor (pre-2018 form)
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector’s note: Floor through out needs detailed cleaning free of construction debris. Elevated floor drains noted in various areas (dishmachine/3-compartment sink). Instd to have floor graded to drain.
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More in ZIP 60607
Source: Chicago Department of Public Health (CDPH) open data, refreshed hourly. Last inspection 4 months ago. Always confirm with the official record.