FAIL
Risk 1 (High)
HUMBOLDT HAUS DELI & LIQUOR Fails Health Inspection - Chicago Restaurant
October 1, 2026
Complaint
License #2808131
7
Total Violations
4
Critical
1
Major
2
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on October 1, 2026. The inspection type was "Complaint" and resulted in a Fail outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 7 violations during this inspection, including 4 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
7
Violation #6
CRITICAL
Violation Details
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED OPEN CUP OF ICE AND WATER STORED ON PREP TABLE NEXT TO SLICED LETTUCE. INSTRUCTED TO PROVIDE A CLOSED BEVERAGE CONTAINER TO PREVENT POSSIBLE CONTAMINATION.
Why This Matters
Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.
Food Code Requirement
Proper handwashing and no bare hand contact with ready-to-eat foods.
Specific Requirements
Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.
CDPH Food Code: Section 2-301.11, 2-301.12, 2-301.14
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND CLEANSER AVAILABLE AT HANDSINK LOCATED IN (IN USE) BASEMENT PREP AREA DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN FOR PROPER HANDWASHING AS REQUIRED. PRIORITY FOUNDATION VIOLATION. #7-38-030 (C). CITATION ISSUED. PIC PROVIDED AT THIS TIME.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED INTERNAL FOOD CONTACT SURFACES OF ICE MACHINE WITH VISIBLE BLACK MOLD LIKE BUILD UP ON PANELS OF EQUIPMENT DRIPPING ONTO ICE USED FOR HUMAN CONSUTMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #38
CRITICAL
Violation Details
INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED 15 SMALL BLACK LIVE FLIES IN BASEMENT PREP AREA ON WALL, CARDBOARD BOXES STORED ON SHELVING RACKS, 3 COMPARTMENT SINK FAUCET NECK AND ON EXTERIOR SURFACES OF 2 DOOR COOLING UNITS. RECOMMENDED TO CONTACT PEST CONTROL FOR SERVICE, MUST ELIMINATE LIVE FLY ACTIVITY. PRIORITY FOUNDATION VIOLATION. #7-38-020 (A). CITATION ISSUED.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Violation #41
MAJOR
Violation Details
WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS STORED IMPROPERLY ON CUTTING BOARDS IN 1ST FLOOR PREP AREA. INSTRUCTED TO STORE IN A SOLUTION WITH SOLUTION @ 50PPM. INSTRUCTED TO PROVIDE.
Why This Matters
Contaminated cloths spread bacteria across multiple surfaces.
Food Code Requirement
Wiping cloths must be properly sanitized and stored.
Specific Requirements
Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.
CDPH Food Code: Section 3-304.14
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVD CUTTING BOARDS IN 1ST FLOOR PREP AREA WITH DEEP CUTS ARE DARK STAINS. INSTRUCTED TO REPLACE AND MAINTAIN AS REQUIRED.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVD CUTTING BOARDS IN 1ST FLOOR PREP AREA WITH DEEP CUTS ARE DARK STAINS. INSTRUCTED TO REPLACE AND MAINTAIN AS REQUIRED.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection