Habanero

Address: 222 W MERCHANDISE MART PLZ , CHICAGO, IL 60654, Chicago, IL

Latest Inspection: Pass w/ Conditions on Feb 18, 2026

Facility Details

• Facility Type: Restaurant
• Risk: Risk 1 (High)
• Status: Independent

Inspection History (18 inspections)

• Pass w/ Conditions — 2026-02-18 00:00:00 (Canvass) 36. THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER INSIDE REAR PREP COOLER. MANAGEMENT PROVIDED THERMOMETER DURING INSPECTION. INSTRUCTED TO MAINTAIN THERMOMETERS IN ALL COOLERS
• Pass w/ Conditions — 2024-06-12 00:00:00 () 22. PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOOD ITEMS IN THE REAR LINE COOLER AT IMPROPER TEMPERATURES FOR COLD-HOLDING: EGG AT 45.1F, SAUSAGE AT 48.1F, BEEF AT 50.2F.
• Pass — 2023-12-06 00:00:00 () 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: Improper cooling method for cooked black beans, beans container covered tightly during cooling down, instructed
• Pass — 2022-10-19 00:00:00 () 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED BUILD UP OF FOOD DEBRIS ON FLOOR IN FACILITY. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION. | 57. ALL FOOD EMPLOYEES HA
• Pass — 2021-05-03 00:00:00 () 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES; RICE, SUGAR, ETC., WHEN FOOD IS REMOVED FROM ORGINAL PACKAGING. INSTRUCTED TO MAINT
• Pass w/ Conditions — 2020-08-05 00:00:00 () 22. PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS ITEMS MAINTAINED AT IMPROPER TEMPERATURE IN BOTH FRONT COLD-HOLD UNIT AND IN REAR 2 DOOR COOLER: IN FRONT COLD-HOLD UNIT GUA
• Pass w/ Conditions — 2019-07-22 00:00:00 () 23. PROPER DATE MARKING AND DISPOSITION - Comments: LARGE CONTAINERS OF SLASA IN DOUBLE DOOR COOLER NOT LABELED, INSTRUCTED TO LABEL ALL TCS FOODS THAT IS HELD MORE THAN 24HRS. PRIORITY FOUNDATION V
• Pass w/ Conditions — 2019-01-17 00:00:00 () 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN | 5. PROCEDURES FOR RESPONDING TO V
• Fail — 2019-01-03 00:00:00 () 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN. | 5. PROCEDURES FOR RESPONDING TO
• Pass — 2018-01-23 00:00:00 ()
• Pass — 2017-01-06 00:00:00 () 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED TOWEL BEING USED AS SHELF LINER. OBSERVED CARDBOARDS BEING USED AS SHELF LINER. NO POUROUS MAT
• Pass — 2016-03-04 00:00:00 () 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK CONTAINERS (RICE, BEANS) NOT LABELED. INSTRUCTED MANAGER TO LABEL BULK CONTAINERS. | 33. FOOD AND
• Pass — 2015-02-19 00:00:00 () 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK(WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE
• Pass — 2014-09-18 00:00:00 () 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS NOT LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT N
• Pass — 2013-12-19 00:00:00 () 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MISSING GROUT AT DISH WAHING AREA FLOOR TILES, TRAPPING WASTE WATER AND FOOD DEBRI
• Pass — 2013-01-07 00:00:00 () 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOOD STRAINER IN POOR REPAIR, WIRES STICKING OUT, INSTRUCTED TO DISCARD AND USE ONLY SOUND EQUIPMENT. |
• Out of Business — 2012-12-12 00:00:00 ()
• Pass w/ Conditions — 2012-01-10 00:00:00 () 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a

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