What is Restaurant EL Ranchito's health inspection score?

Restaurant EL Ranchito has a SafeDine safety score of 71 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Restaurant EL Ranchito last inspected?

Restaurant EL Ranchito was last inspected on October 29, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Restaurant EL Ranchito have?

Restaurant EL Ranchito has 40 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Restaurant EL Ranchito safe to eat at?

Restaurant EL Ranchito has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Restaurant EL Ranchito

Name: Restaurant EL Ranchito
Address: 5959 W GRAND AVE, Chicago, 60639
Rating: 71

5959 W GRAND AVE, Chicago

Last Inspected: 10/29/2025

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0Good

Chicago

Ranked #999 of 1000 in Chicago

Improving

5 inspections

Last: Oct 29, 2025

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Other violationHigh Priority

Regulatory compliance issue

11x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-29

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Inspection Timeline

+18 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

5959 W GRAND AVE, Chicago, IL 60639

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Violation Timeline

Jun 2023

1 inspections

1 high priority

6 basic

Jun

Sep 2024

2 inspections

2 high priority

3 intermediate

14 basic

Oct 2025

2 inspections

3 high priority

1 intermediate

10 basic

Oct

Inspection History

5 records on file

2 Complaint Re-Inspection2 Complaint1 Canvass

Oct 25

Complaint Re-Inspection InspectionLatestPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19// NOTED EXCESSIVE RUST AND CORROSION ON BOTTOM SHELF AND RUST ON ALL SHELVRS IN THE WALK IN COOLER. INSTRUCTED TO RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE BY SANDING AND SEALING OR REPLACE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13// NOTED HEAVY GREASE DEPOSITS ON BOTTOM COMPARTMENT OF FRYER AND ALL COOKING EQUIPMENT. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11// OBSERVED GREASE, DIRT, AND FOOD DEBRIS ON FLOOR IN THE FOLLOWING AREAS: UNDER AROUND AND BEHIND ALL COOKING EQUIPMENT AND ON TOP OF GREASE TRAP IN DISHWASHING AREA. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13// OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE FOR CURRENT EMPLOYEES.

Base deductions−8 pts

Oct 25

Complaint InspectionFail

3 High1 Med6 Basic

10 total1 risk factor

48/100inspection score

−47 pts

High Priority (3)

−30 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED FACILITY WITH INCOMPLETE CLEAN-UP SUPPLIES AND NO WRITTEN PROCEDURE FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE COMPLETED CLEAN UP PROCEDURE TO INCLUDE SANITIZER CONCENTRATION LEVELS AND A LIST OF SUPPLIES TO PROPERLY HANDLE BODILY FLUID SPILLS ON SITE. (REFER TO REQUIREMENTS LISTED ABOVE) PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE MACHINE LOCATED IN REAR DISH AREA WITH A BUILD-UP OF PINK, BLACK AND BROWN SUBSTANCE DRIPPING ONTO ICE CUBES STORED AT BELOW ICE BIN. ICE IS USED FOR HUMAN CONSUMPTION. ALSO NOTED INTERIOR PLATE OF ICE BIN WITH EXCESS RUST. INSTRUCTED TO REMOVE ICE CLEAN, SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
NOTED IMPROPER TEMPERATURE OF COLD-HOLDING EQUIPMENT. AMBIENT AIR OF PREP COOLER 55.9 F. UNIT TAGGED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED IMPROPER INTERNAL TEMPERATURES OF TCS FOOD AT KITCHEN PREP COOLER: MARINATED PORK 50.7 F, SLICED TOMATOES 46.8 F, CHOPPED LETTUCE 55.2 F, COOKED CHICKEN 51.1 F, CHEESE 52.5 F, SOUR CREAM 53.4 F, CHOPPED TOMATOES 50.5 F, GUACAMOLE 49.1 F, BACON 53.6 F, PORK 51.4 F, TRIPE 48.9 F PERSON IN CHARGE REMOVED ALL OTHER TCS FOODS (MAYO BASED CONDIMENTS, COOKED SAUCES,BUTTER) FROM COOLER AND DISCARDED AND DENATURED APPROX. 100 LBS VALUED AT $300 PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED EXCESSIVE RUST AND CORROSION ON BOTTOM SHELF AND RUST ON ALL SHELVRS IN THE WALK IN COOLER. INSTRUCTED TO RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE BY SANDING AND SEALING OR REPLACE AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL TEST KIT FOR CHLORINE SANITIZER USED AT 3 COMPARTMENT SINK. PERSON IN CHARGE PRESENTED TEST STRIPS FOR QUAT SANITIZER BUT ONLY HAS BLEACH ON SITE. INFORMED PERSON IN CHARGE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF SANITIZING SOLUTION MUST BE PROVIDED. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED HEAVY GREASE DEPOSITS ON BOTTOM COMPARTMENT OF FRYER AND ALL COOKING EQUIPMENT. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE, DIRT, AND FOOD DEBRIS ON FLOOR IN THE FOLLOWING AREAS: UNDER AROUND AND BEHIND ALL COOKING EQUIPMENT AND ON TOP OF GREASE TRAP IN DISHWASHING AREA. INSTRUCTED TO DEEP CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE FOR CURRENT EMPLOYEES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO PROOF OF ALLERGEN TRAINING FOR EMPLOYEES HOLDING THE CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES. INSTRUCTED TO COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS ON-SITE AT ALL TIMES.

Base deductions−47 pts

Risk factor bonus (1× +5)−5 pts

Sep 24

Complaint Re-Inspection InspectionPass

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK FOOD CONTAINER ON PREMISES WITHOUT A LABEL (SUGAR). INSTRUCTED TO PROVIDE THE COMMON NAME ON BULK CONTAINERS TO PROPERLY IDENTIFY FOOD ITEM.

Basic (7)

−14 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MANAGEMENT INSTRUCTED TO STORE ALL WET WIPING CLOTHS IN A CONTAINER OF SANITIZER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER HANDLE BROKEN AND DOES NOT WORK IN WOMEN WASHROOM AND ALSO MINOR LEAK AT HANDWASHING SINK IN DISHWASHING AREA. MUST REPAIR AND MAINTAIN SAME.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN BASEMENT STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED, UNNECSSARY EQUIPMENT AND ARTICLES TO PREVENT PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE DIRT AND FOOD DEBRIS ON FLOOR IN THE FOLLOWING AREAS BEHIND REFRIGERAION UNITS IN FRONT BAR AREA, UNDER AROUND AND BEHIND ALL COOKIING EQUIPMEN AND REFRIGERATION UNITS REAR DISHWASHING AREA AND UNDERNEATH PREP TABLES. MUST CLEAN FLOOR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
FOUND HEAVY DUST ACCUMULATION ON THE FAN IN THE WALK-IN COOLER. MUST CLEAN AND MAINTAIN.

Base deductions−19 pts

Sep 24

Complaint InspectionFail

2 High2 Med7 Basic

11 total

56/100inspection score

−44 pts

High Priority (2)

−20 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED FOOD HANDLER TOUCH READY-TO-EAT FOOD BREAD, COOKED CUT BACON WITH BARE HANDS IN KITCHEN AT FOOD LINE. ALSO NOTED FOOD HANDLER TOUCH READY TO EAT FOOD FRIED EGG WITH BARE HANDS AT FOOD PREP LINE. FOOD EMPLOYEES? MAY NOT CONTACT EXPOSED, READY-TO-EAT FOOD WITH THEIR BARE HANDS. MUST USE SUITABLE UTENSILS SUCH AS DELI TISSUE, SPATULAS, TONGS, SINGLE-USE GLOVES, OR DISPENSING EQUIPMENT. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED EXCESSIVE BLACK SLIMY SUBSTANCE BUILD UP ON INSIDE INTERIOR PANEL OF ICE MACHINE AND DRIPPING ONTO ICE FOR HUMAN CONSUMPTION. MUST REMOVE BUILD UP, CLEAN, AND SANITIZE. PRIORITY FOUNDATION 7-38-005

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS IN THE WALK-IN COOLER. OBSERVED COOKED RICE AT 55.5F, PORK AT 48.9F, AND CHICKEN AT 50.8F. MANAGEMENT VOLUNTARILY DISCARDED. PRIORITY 7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK FOOD CONTAINER ON PREMISES WITHOUT A LABEL (SUGAR). INSTRUCTED TO PROVIDE THE COMMON NAME ON BULK CONTAINERS TO PROPERLY IDENTIFY FOOD ITEM.

Basic (7)

−14 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS STORED ON TOP OF THE PREP TABLES. MANAGEMENT INSTRUCTED TO STORE ALL WET WIPING CLOTHS IN A CONTAINER OF SANITIZER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER HANDLE BROKEN AND DOES NOT WORK IN WOMEN WASHROOM. MUST REPAIR AND MAINTAIN SAME.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE DIRT AND FOOD DEBRIS ON FLOOR IN THE FOLLOWING AREAS BEHIND REFRIGERAION UNITS IN FRONT BAR AREA, UNDER AROUND AND BEHIND ALL COOKIING EQUIPMEN AND REFRIGERATION UNITS REAR DISHWASHING AREA AND UNDERNEATH PREP TABLES. MUST CLEAN FLOOR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN BASEMENT STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED, UNNECSSARY EQUIPMENT AND ARTICLES TO PREVENT PEST HARBORAGE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
FOUND HEAVY DUST ACCUMULATION ON THE FAN IN THE WALK-IN COOLER. MUST CLEAN AND MAINTAIN.

Base deductions−44 pts

Jun 23

Canvass InspectionPass w/ Conditions

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED NO SHELLSTOCK TAGS MAINTAINED ON SITE. MUST RETAIN SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED GARBAGE BINS BEING USED TO STORE SALT, RICE, BEANS AND TORTILLA CHIPS. MUST STORE FOOD IN FOOD GRADE CONTAINERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED LARGE AMMOUNT OF WATER IN PREP COOLER IN KITCHEN. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE ON FLOORS UNDER COOKING EQUIPMENT IN KITCHEN. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED HEAVY DUST BUILD UP AT VENTILATION HOOD CLOSEST TO WALK IN COOLER. MUST CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER TRAINING CERTIFICATES ON SITE. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED EXPIRED ALLERGEN TRAINING CERTIFICATES ON SITE. MUST PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

Base deductions−22 pts

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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