FAIL
Risk 1 (High)
TONY'S FINER FOODS Fails Health Inspection - Chicago Grocery store
September 30, 2026
Complaint
License #2308668
10
Total Violations
4
Critical
1
Major
5
Minor
Inspection Summary
This grocery store was inspected by the Chicago Department of Public Health on September 30, 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 10 violations during this inspection, including 4 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
10
Violation #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED CHICKEN SANDWICHES AND CHICKEN NUGGETS AT 110-114F AT THE PACKAGED HOT FOOD DISPLAY UNIT. MANAGEMENT INSTRUCTED TO MAINTAIN ALL HOT TCS FOODS ABOVE 135F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED CEVICHE AT 55F AND CAESAR SALAD AT 51F AT THE SELF-SERVE SALAD BAR COOLER. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #21 ABOVE FOR CITATION.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE SELF-SERVE SALAD BAR COOLER WITH AN AIR TEMPERATURE OF 51F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS SALAD ITEMS AND CEVICHE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #38
CRITICAL
Violation Details
INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROX. 25 LIVE SMALL FLYING INSECTS ON THE WALLS, CEILING AND EQUIPMENT IN THE BAKERY PREP AREA, BEHIND THE MEAT DISPLAY COOLERS AND IN THE JUICING PREP AREA NEXT TO THE PRODUCE AISLES. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST 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 #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: REPLACE THE TORN DOOR GASKET INSIDE OF THE 2-DOOR PREP COOLER UNDERNEATH THE MEAT COUNTER PREP TABLE.
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: OBSERVED HEAVILY SCORED AND STAINED CUTTING BOARDS IN THE MEAT CUTTING AREA BEHIND THE DISPLAY COOLERS. MANAGEMENT INSTRUCTED TO REPLACE OR RESURFACE THE STAINED CUTTING BOARDS.
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: OBSERVED CHIPPED PAINT ON THE SHELVES OF THE DELI ISLAND PREP COOLER USED TO STORE DELI SALADS AND CHEESES. MANAGEMENT INSTRUCTED TO SCRAPE THE CHIPPED PAINT AND REPAINT THE SHELVES.
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 #51
CRITICAL
Violation Details
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: REPAIR THE LEAKING CONDENSATE DRAIN LINE IN THE MEAT DISPLAY COOLER.
Why This Matters
Backflow can contaminate entire water supply with sewage or chemicals.
Food Code Requirement
Plumbing must be properly installed with backflow prevention.
Specific Requirements
Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.
CDPH Food Code: Section 5-202.13
Violation #55
MINOR
Violation Details
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CLEAN THE DUST ON THE WALLS AND CEILING TILES IN THE DELI PREP AND PRODUCE PREP AREAS. CLEAN THE CEILING TILES WITH FOOD SPLATTER IN THE DELI DRY STORAGE ROOM. CLEAN THE FLOOR WITH DEBRIS AND LITTER IN THE LARGE WALK-IN FREEZER IN THE WAREHOUSE AREA.
Why This Matters
Deteriorated facilities harbor pests and prevent proper cleaning.
Food Code Requirement
Building must be maintained in good condition.
Specific Requirements
No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.
CDPH Food Code: Section 6-501.11
Violation #55
MINOR
Violation Details
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CLEAN THE DUST ON THE WALLS AND CEILING TILES IN THE DELI PREP AND PRODUCE PREP AREAS. CLEAN THE CEILING TILES WITH FOOD SPLATTER IN THE DELI DRY STORAGE ROOM. CLEAN THE FLOOR WITH DEBRIS AND LITTER IN THE LARGE WALK-IN FREEZER IN THE WAREHOUSE AREA.
Why This Matters
Deteriorated facilities harbor pests and prevent proper cleaning.
Food Code Requirement
Building must be maintained in good condition.
Specific Requirements
No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.
CDPH Food Code: Section 6-501.11
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