ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Acero Victoria Soto High School last inspected?
The most recent inspection on record was on Oct 9, 2026. The result listed by Chicago Department of Public Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Sep 19, 2024 to Oct 9, 2026.
Has Acero Victoria Soto High School ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Sep 19, 2024.
The Full Inspection History
4 inspections
Canvass Re-Inspection
Oct 9, 2026
Pass
1 recorded violation
notedCode 38Pests
Official Wording
Insects, rodents, & animals not present
Inspector’s Notes
6-202.15: OBSERVED OPENING AT BASE OF SINGLE EXIT RECEIVING DOOR OUTSIDE OF PREP AREA AND OBSERVED OPENING AT RIGHT OF BASE OF RECEIVING DOCK DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from Chicago Department of Public Health, Oct 9, 2026 · Original Source
Canvass
Sep 17, 2026
Fail
10 recorded violations
notedCode 22Food temperature
Official Wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s Notes
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 48.7-54.7F. OBSERVED COLD TCS FOODS, CHEESE(48.7F), TURKEY AND CHEESE SANDWICH(50.0F) AND SALAD(53.2-54.7F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $20 WEIGHING 5LBS PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s Notes
OBSERVED ONE DOOR REFRIGERATOR AT IMPROPER AMBIENT TEMPERATURE OF 46.1F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON ONE DOOR REFRIGERATOR. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
OBSERVED OPENING AT BASE OF LEFT EXIT DOOR #7,OBSERVED OPENING AT BASE OF SINGLE EXIT RECEIVING DOOR OUTSIDE OF PREP AREA AND OBSERVED OPENING AT RIGHT OF BASE OF RECEIVING DOCK DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
OBSERVED CONTAINERS STORED ON MILK CRATES IN STORAGE AREA WITH RECEIVING DOOR. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s Notes
OBSERVED IMPROPER WASH SOLUTION TEMPERATURE, OBSERVED TEMPERATURE OF THE WASH SOLUTION IN HIGH TEMPERATURE DISH MACHINE AT IMPROPER TEMPERATURE OF 140F. INSTRUCTED TO REPAIR HIGH TEMPERATURE DISH MACHINE, WASH SOLUTION TEMPERATURE OF SAID HIGH TEMPERATURE DISH MACHINE THAT USES HOT WATER TO SANITIZE MAY NOT BE LESS THAN 160F. PRIORITY FOUNDATION VIOLATION 7-38-025 NO CITATION ISSUED
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 48.7-54.7F. OBSERVED COLD TCS FOODS, CHEESE(48.7F), TURKEY AND CHEESE SANDWICH(50.0F) AND SALAD(53.2-54.7F) HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $20 WEIGHING 5LBS PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
OBSERVED ONE DOOR REFRIGERATOR AT IMPROPER AMBIENT TEMPERATURE OF 46.1F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON ONE DOOR REFRIGERATOR. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
OBSERVED OPENING AT BASE OF LEFT EXIT DOOR #7,OBSERVED OPENING AT BASE OF SINGLE EXIT RECEIVING DOOR OUTSIDE OF PREP AREA AND OBSERVED OPENING AT RIGHT OF BASE OF RECEIVING DOCK DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
OBSERVED CONTAINERS STORED ON MILK CRATES IN STORAGE AREA WITH RECEIVING DOOR. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Warewashing facilities: installed, maintained & used; test strips
Inspector’s Notes
OBSERVED IMPROPER WASH SOLUTION TEMPERATURE, OBSERVED TEMPERATURE OF THE WASH SOLUTION IN HIGH TEMPERATURE DISH MACHINE AT IMPROPER TEMPERATURE OF 140F. INSTRUCTED TO REPAIR HIGH TEMPERATURE DISH MACHINE, WASH SOLUTION TEMPERATURE OF SAID HIGH TEMPERATURE DISH MACHINE THAT USES HOT WATER TO SANITIZE MAY NOT BE LESS THAN 160F. PRIORITY FOUNDATION VIOLATION 7-38-025 NO CITATION ISSUED
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Chicago Department of Public Health, Sep 17, 2026 · Original Source
Canvass
Sep 22, 2025
Pass
2 recorded violations
notedCode 51Water, plumbing, and sewage
Official Wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s Notes
THERE ARE 2 GREASE TRAPS ON SITE BOTH WITH FOUL ODORS COMING FROM THEM. SYSTEM NEEDS TO BE CLEANED AND MAINTAINED TO REMOVE ODORS AT ALL TIMES. INSTRUCTED TO CORRECT AND MAINTAIN
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s Notes
AIR VENT IN WALK IN COOLER WITH DUST BUIKD UP. INSTRUCTED TO CLEAN AND MAINTAIN
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Chicago Department of Public Health, Sep 22, 2025 · Original Source
Canvass
Sep 19, 2024
Pass w/ Conditions
3 recorded violations
notedCode 10Handwashing
Official Wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s Notes
OBSERVED NO HANDWASHING SIGNAGE IN BOYS THIRD FLOOR WASHROOM AND GIRLS FIRST FLOOR WASHROOM. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
OBSERVED HIGH TEMPERATURE WAREWASHING MACHINE NOT MEETING HOT WATER SANITIZER REQUIREMENTS OF AT LEAST 180F FOR THR FINAL RINSE TEMPERATURE. PRIORITY VIOLATION #7-38-025. (MACHINE IS TAGGED AT THIS TIME BY CDPH).
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
OBSERVED SANITARY ITEM DISPENSER LOCATED IN THIRD FLOOR BOYS RESTROOM. INSTRUCTED PERSON IN CHARGE TO PROVIDE COVERED RECEPTACLE FOR DISPOSAL OF SANITARY PRODUCTS.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.