Restaurant · Chicago, IL

Mikkey's Retro Grill

8132 S Stony Island Ave

Last inspected Oct 19, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Mikkey's Retro Grill 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: 4 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Mar 6, 2024 to Oct 19, 2026.
Has Mikkey's Retro Grill ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Mar 6, 2024.

The Full Inspection History

3 inspections

Canvass

Oct 19, 2026

Pass

4 recorded violations

notedCode 38Pests

Official Wording

Insects, rodents, & animals not present

Inspector’s Notes

OBSERVED REAR EXIT DOOR NOT PROPERLY SEALED AT THE BOTTOM TO PREVENT POSSIBLE ENTRY POINT FOR PEST. MUST REPAIR 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.

More about signs of rodents or insects

notedCode 49Cleaning and sanitizing

Official Wording

Non-food/food contact surfaces clean

Inspector’s Notes

OBSERVED THE INTERIOR OF THE REACH COOLERS NOT CLEAN. MUST REMOVE SPILLS AND DEBRIS. ALSO MUST CLEAN AND MAINTAIN FRY CUTTER.

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.

More about cleaning or sanitizing problems

notedCode 55Cleaning and sanitizing

Official Wording

Physical facilities installed, maintained & clean

Inspector’s Notes

OBSERVED THE THE AIR VENT COVER AND CEILING TILES IN THE FRONT PREP AREA DUSTY. MUST CLEAN AND MAINTAIN. NOTED A MISSING CEILING TILE IN THE MENS WASHROOM AND DAMAGED CEILING TILES IN THE WOMENS WASHROOM AND IN THE DINING AREA. MUST REPLACE 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.

More about cleaning or sanitizing problems

notedCode 58Permits, training, and postings

Official Wording

Allergen training as required

Inspector’s Notes

PIC COULD NOT PROVIDE PROOF OF ALLERGEN TRAINING AS REQUIRED. INSTRUCTED TO PROVIDE AT ALL TIMES OR CITATIONS WILL FOLLOW.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Chicago Department of Public Health, Oct 19, 2026 · Original Source

Canvass

May 21, 2025

Pass

8 recorded violations

notedCode 16Cleaning and sanitizing

Official Wording

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

Inspector’s Notes

INTERIOR OF ALL REACH IN COOLERS AND REACH IN FREEZER IN NEED OF CLEANING TO REMOVE ALL FOOD SPLATTERS AND BUILD UP. CORRECT 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.

More about cleaning or sanitizing problems

notedCode 36Equipment and utensils

Official Wording

THERMOMETERS PROVIDED & ACCURATE

Inspector’s Notes

NEW THERMOMETER NEEDED TO REPLACE ONE ON SITE AT THIS TIME. WORN WITH LARGE AMOUNTS OF GREASE BUILD UP CORRECT 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.

More about equipment or utensil issues

notedCode 37Food source and labeling

Official Wording

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Inspector’s Notes

LARGE BULK FOOD STORAGE CONTAINERS IN NEED OF LABELING 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.

More about food source, dating, or labeling problems

notedCode 41Cleaning and sanitizing

Official Wording

WIPING CLOTHS: PROPERLY USED & STORED

Inspector’s Notes

ALL WIPING CLOTHS IN NEED OF STORING IN A CLEAN SANITIZING SOLUTION WHEN NOT IN USE CORRECT 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.

More about cleaning or sanitizing problems

notedCode 47Cleaning and sanitizing

Official Wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s Notes

LARGE CAN OPENER IN NEED OF CLEANING TO REMOVE ALL BUILD UP. 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.

More about cleaning or sanitizing problems

notedCode 49Cleaning and sanitizing

Official Wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s Notes

ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP 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.

More about cleaning or sanitizing problems

notedCode 51Water, plumbing, and sewage

Official Wording

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Inspector’s Notes

FLLOR DRAINS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO CLEAN 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.

More about water, plumbing, or sewage problems

notedCode 55Cleaning and sanitizing

Official Wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s Notes

FLOORS AND WALLS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE ALL GREASE SPLATTER AND FOOD SPILLS. INSTRUCTED TO CORRECT 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.

More about cleaning or sanitizing problems

Official record from Chicago Department of Public Health, May 21, 2025 · Original Source

Canvass

Mar 6, 2024

Pass

7 recorded violations

notedCode 10Handwashing

Official Wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s Notes

OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN FRONT PREP AREA. 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.

Official Wording

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Inspector’s Notes

OBSERVED CONTAINERS OF FRIES STORED ON FLOOR IN FRONT PREP AREA. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR TO PROTECT FROM CONTAMINATION.

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.

More about food not protected from contamination

notedCode 49Cleaning and sanitizing

Official Wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s Notes

OBSERVED FOOD SPILLS AND DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF POTATO SLICER, SHAKE MIXER, ROLLING CARTS, SHELVING UNITS, PREP TABLES. 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.

More about cleaning or sanitizing problems

notedCode 51Water, plumbing, and sewage

Official Wording

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Inspector’s Notes

OBSERVED LOOSE FAUCET ON HAND WASHING SINK IN WOMEN WASHROOM. INSTRUCTED MANAGER TO REPAIR 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.

More about water, plumbing, or sewage problems

notedCode 55Cleaning and sanitizing

Official Wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s Notes

OBSERVED DEBRIS INSIDE FLOOR DRAIN NEAR 3-COMPARTMENT SINK AND FLOORS IN PREP AND STORAGE AREAS. 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.

More about cleaning or sanitizing problems

notedCode 35Food temperature

Official Wording

APPROVED THAWING METHODS USED

Inspector’s Notes

OBSERVED GROUND TURKEY IMPROPERLY THAWING IN PREP SINK. INSTRUCTED MANAGER TO THAW TURKEY UNDER REFRIGERATION, COLD RUNNING WATER, OR PART OF COOKING PROCESS.

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.

More about food kept at an unsafe temperature

notedCode 56Facility maintenance

Official Wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s Notes

OBSERVED DAMAGED LIGHT SHIELDS IN REAR PREP/DISH WASHING AREA. INSTRUCTED MANAGER TO REPLACE 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.

More about building upkeep issues

Official record from Chicago Department of Public Health, Mar 6, 2024 · Original Source