ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Whole Foods last inspected?
The most recent inspection on record was on Feb 18, 2025. 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?
2 inspections on record, from Feb 6, 2024 to Feb 18, 2025.
Has Whole Foods ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Feb 6, 2024.
The Full Inspection History
2 inspections
Canvass
Feb 18, 2025
Pass
1 recorded violation
notedCode 55Cleaning and sanitizing
Official Wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s Notes
OBSERVED ICE CUBES IN BASIN OF HANDWASHING SINK IN MEAT DEPARTMENT. ISNTRUCTED TO CLEAN AND USE HANDWASHING SINKS ONLY FOR HANDWASHING.
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, Feb 18, 2025 · Original Source
Canvass
Feb 6, 2024
Pass
2 recorded violations
notedCode 35Food temperature
Official Wording
APPROVED THAWING METHODS USED
Inspector’s Notes
NOTED FROZEN TURKEY AND SAUSAGE INSIDE WATER INSIDE THE WALK IN COOLER AT THE KITCHEN PREP AREA. MANAGER STATED THAT THE ITEMS WERE THERE FOR DEFROSTING. DISCUSSED WITH MANAGEMENT THE DIFFERENT METHODS OF DEFROSTING FOOD:- EITHER UNDER COLD RUNNING WATER OF INSIDE THE REFRIGERATION UNIT. PRODUCT WAS STILL FROZEN.
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.
NOTED WATER ON THE FLOOR UNDERNEATH THE COOKING EQUIPMENT AT THE KITCHEN PREP AREA.INSTRUCTED TO CLEAN AND MAINTAIN DRY FLOORS. MUST ALSO CLEAN AND MAINTAIN FLOORS UNDERNEATH THE COOKING STOVE WITH GREASE AND DIRT ACCUMULATION.
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.