More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Carniceria La Providencia last inspected?
The most recent inspection on record was on Oct 19, 2026. The result listed by Chicago Department of Public Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 5 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
5 inspections on record, from Nov 29, 2023 to Oct 19, 2026.
Has Carniceria La Providencia ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated Nov 29, 2023.
The Full Inspection History
5 inspections
Canvass
Oct 19, 2026
Pass
5 recorded violations
notedCode 37Food source and labeling
Official Wording
Food properly labeled; original container
Inspector’s Notes
OBSERVED BULKFOOD CONTAINERS NOT MARKED WITH COMMODITY NAME. INSTRUCTED TO CORRECT AND MAINTAIN.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
OBSERVED A COUPLE OF GLUE TRAPS THAT WERE DUSTY OR DIRTY. INSTRUCTED TO REPLACE AS TO THEY MAY BECOME INEFFECTIVE. CORRECT AND MAINTAIN
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.
LEAK AT 3 COMPARTMENT SINK FAUCET. HANDLE ON HAND SINK IN PREP AREA IN NEED OF REPLACING. 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.
TOILET ROOM IN REAR PREP AREA IN NEED OF SELF CLOSING DEVICE. INSTRUCTED TO INSTALL.
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.
Adequate ventilation & lighting; designated areas used
Inspector’s Notes
AIR VENTS IN WALKIN COOLER IN NEED OF CLEANING TO REMOVE ALL DUST BUILD 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, Oct 19, 2026 · Original Source
Canvass
Jun 13, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jun 13, 2025 · Original Source
Canvass
Jun 13, 2025
Pass w/ Conditions
10 recorded violations
notedCode 21Food temperature
Official Wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s Notes
OBSERVED IMPROPER HOT HOLDING TEMPERATURE OF TCS FOODS. FOUND A HALF PAN OF COOKED PORK IN THE SELF-SERVICE HOT HOLDING UNIT IN THE ORDERING AREA OF THE DELI/RESTAURANT. INSTRUCTED TO KEEP HOT HOLDING TEMPERATURES 135°F OR ABOVE. APPROXIMATELY 10 LBS AT $58 WORTH OF PRODUCT DISCHARGED. PRIORITY VIOLATION 7-38-005, 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 IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. FOUND RAW PORK IN THE FRONT DISPLAY COLD HOLDING UNIT RANGING TEMPERATURES OF 56.0-58.0F. APPROXIMATELY 10LBS AT $73 WORTH OF PRODUCT DISCARDED. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #21
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.
COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
Inspector’s Notes
OBSERVED SPECIAL PROCESS OF DRYING HANGING CHORIZO SAUSAGE AT ROOM TEMPERATURE WITH NO HACCP/VARIANCE ON SITE. INSTRUCTED TO EMAIL CDPH WITH THE STEPS USED FOR THE SPECIAL PROCESS AND MUST RECEIVE APPROVAL TO PROCEED WITH THE SPECIAL PROCESS. MUST STOP SPECIAL PROCESS.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
Inspector’s Notes
OBSERVED FACILITY DRYING TCS FOODS WITH NO HACCP/VARIANCE ON SITE. FOUND CHORIZO SAUSAGES HANGING DRYING IN THE REAR PREP AREA. PER PERSON ON SITE, THE SAUSAGES ARE COOKED WITH VINGEAR AND SALT AND LEFT OUT AT ROOM TEMPERATURE TO DRY. INSTRUCTED MUST STOP SPECIAL PROCESS UNTIL AN APPROVED HACCP/VARIANCE IS ON SITE. APPROXIMATELY 20 LBS OF PRODUCT WORTH $100 WAS DISCARDED AT THIS TIME. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE SELF-SERVICE HOT HOLDING UNIT IN THE ORDERING AREA OF THE BUTCHER/FOOD PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
OBSERVED A STICK INSECT CONTROL TRAP FILLED WITH INSECTS STORED ABOVE ONIONS IN THE REAR STORAGE/STORAGE/BRAKE AREA. INSTRUCTED TO REFRAIN FROM STORING INSECT CONTROL DEVICES ABOVE FOOD ITEMS.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s Notes
OBSERVED NO SINK STOPPERS ON SITE FOR WAREWASHING. INSTRUCTED TO PROVIDE THREE SINK STOPPERS AND MAINTAIN.
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 THE SIR STEAK MACHINE WITH MEAT RESIDUE. INSTRUCTED TO CLEAN AND MAINTAIN.
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 THE TOILET ROOM DOOR NOT SELF CLOSING IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE A SELF CLOSING DEVICE AND MAINTAIN.
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 CARDBOARD BOXES BEING USED ON THE FLOOR NEAR THE COOKING EQUIPMENT. INSTRUCTED TO REMOVE AND PROVIDE NON-SLIP MATS IN MENTIONED AREA.
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, Jun 13, 2025 · Original Source
Canvass
Nov 14, 2024
Pass
5 recorded violations
notedCode 37Food source and labeling
Official Wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s Notes
3-601.11 OBSERVED NO BUSINESS NAME AND ADDRESS ON THE PREPACKAGED ITEMS FOR SALE IN THE 3-DOOR COOLER (GUACAMOLE, PICO DE GALLO, RICE). INSTRUCTED TO PROVIDE THE BUSINESS NAME AND ADDRESS ON PREPACKAGED-TO-GO ITEMS THAT ARE FOR SALE.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
6-501.112 OBSERVED DEAD INSECTS ON AN INSECT TRAP LOCATED ON THE FLOOR UNDER THE 3-COMPARTMENT SINK BEHIND THE GREASE TRAP. INSTRUCTED TO REMOVE SOILED TRAPS AS SOON AS POSSIBLE.
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.
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
Inspector’s Notes
4-603.15 OBSERVED NO WRITTEN PROCEDURE AVAILABLE FOR WASHING, RINSING, AND SANITIZING LARGE EQUIPMENT THAT IS TOO LARGE TO BE SUBMERGED INTO THE 3-COMPARTMENT SINK. INSTRUCTED TO PROVIDE A WRITTEN PROCEDURE ON WASHING, RINSING, AND SANITIZING LARGE EQUIPMENT OR REMOVE LARGE EQUIPMENT OR PROVIDE A LARGER 3-COMPARTMENT SINK.
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.
5-203.13 OBSERVED NO UTILITY SINK AVAILABLE ON SITE. INSTRUCTED TO INSTALL A UTILITY SINK.
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.
5-501.17 OBSERVED NO COVERED RECEPTACLES INSIDE OF THE TOILET ROOMS. INSTRUCTED TO PROVIDE.
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, Nov 14, 2024 · Original Source
Canvass
Nov 29, 2023
Pass
10 recorded violations
notedCode 38Pests
Official Wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s Notes
OBSERVED 1/4" GAP ON BOTTOM OF FRONT ENTRANCE DOOR.INSTRUCTED MANAGER TO SEAL ALL OUTER OPENINGS ON DOOR TO PREVENT PEST ENTRY.
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.
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s Notes
OBSERVED FOOD ITEMS STORED ON FLOOR IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
OBSERVED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF KNIFE RACK, SHELVING UNITS, PREP TABLES, COOLERS, COOKING EQUIPMENT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
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.
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s Notes
OBSERVED NO MECHANICAL VENTILATION IN FRONT EAST STAFF WASHROOM. INSTRUCTED MANAGER TO PROVIDE.
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.
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s Notes
OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN EAST STAFF WASHROOMS. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
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 PACKAGED SALSA, SOUR CREAM, BEANS, RICE, NOT LABELED AND DISPLAYED FOR CUSTOMER SERVICE IN DISPLAY COOLER. INSTRUCTED MANAGER TO PROPERLY LABEL ALL FOOD ITEMS WITH INGREDIENTS, BUSINESS NAME AND ADDRESS.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
OBSERVED NO STOPPERS FOR 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE ADEQUATE STOPPERS AND MAINTAIN.
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 NO UTILITY SINK ON SITE. INSTRUCTED MANAGER TO INSTALL UTILITY SINK WITH HOT AND COLD RUNNING WATER AND BACKFLOW DEVICE FOR PROPER WASTE WATER DISPOSAL.
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.
OBSERVED NO COVERED WASTE RECEPTACLES IN UNISEX WASHROOMS. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
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 OPENINGS IN CEILING IN REAR STAFF WASHROOM NEAR PREP AREA. INSTRUCTED MANAGER TO SEAL ALL OPENINGS IN CEILING AND MAINTAIN.
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.