What is Taqueria Los Gallos 3 Inc.'s health inspection score?

Taqueria Los Gallos 3 Inc. has a SafeDine safety score of 82 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Taqueria Los Gallos 3 Inc. last inspected?

Taqueria Los Gallos 3 Inc. was last inspected on October 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria Los Gallos 3 Inc. have?

Taqueria Los Gallos 3 Inc. has 10 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria Los Gallos 3 Inc. safe to eat at?

Taqueria Los Gallos 3 Inc. has a good safety record with a score of 82/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Taqueria Los Gallos 3 Inc. serve?

Taqueria Los Gallos 3 Inc. serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Taqueria Los Gallos 3 Inc.

Name: Taqueria Los Gallos 3 Inc.
Address: 6222 S ARCHER AVE, Chicago, 60638
Rating: 82

6222 S ARCHER AVE, Chicago

Last Inspected: 10/17/2025

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0Good

Mexican•Chicago

Ranked #749 of 1000 in ChicagoBetter than 80% of mexican restaurants

Declining

4 inspections

Last: Oct 17, 2025

high confidence

Directions Order

Inspections

Clean Rate

2.5

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violationHigh Priority

Regulatory compliance issue

Permit/documentation

Administrative or documentation issue

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-12 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

-15 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

6222 S ARCHER AVE, Chicago, IL 60638

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Violation Timeline

May 2023

1 inspections

3 basic

May

May 2024

1 inspections

2 basic

Jun 2024

1 inspections

1 basic

Jun

Oct 2025

1 inspections

2 high priority

1 intermediate

1 basic

Inspection History

4 records on file

3 Canvass1 Canvass Re-Inspection

Oct 25

Canvass InspectionLatestPass w/ Conditions

2 High1 Med1 Basic

4 total

73/100inspection score

−27 pts

High Priority (2)

−20 pts

29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
PREMISES USING (2) REDUCED OXYGEN PACKAGING MACHINES TO PRE PACKAGED SALSAS ON SITE WITHOUT APPROVAL AND VALID HACCP PLAN APPROVED BY CDPH. INSTRUCTED TO REMOVE SALSAS FROM REDUCED OXYGEN PACKAGING, DISCARD, AND DENATURE, AND CEASE USE OF REDUCED OXYGEN PACKAGING EQUIPMENT WITHOUT APPROVAL BY CDPH. PERSON-IN-CHARGE DISCARDED, AND DENATURED SALSA ON-SITE. APPROXIMATELY 5LBS $10 VALUE. BOTH MACHINES TAGGED AND HELD FOR INSPECTION AT THIS TIME. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
SEE 29

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED LARGE DEEP CONTAINER OF COOKED BEANS DATED 10/16/25 WITH AN INTERNAL TEMPERATURE RANGING FROM 67 - 70 DEGREES F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 2O LBS OF PRODUCTS APPROX $50 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED GARBAGE CANS USED AS FOOD STORAGE FOR TRIPE. INSTRUCTED TO REMOVE AND USE FOOD GRADE STORAGE CONTAINERS AND MAINTAIN.

Base deductions−27 pts

Jun 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVED BUILD-UP OF RESIDUE AND SPLATTERS ON SIDES OF THREE-COMPARTMENT SINK. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN

Base deductions−2 pts

May 24

Canvass InspectionFail

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED BACK UP AT THREE-COMPARTMENT SINK. WHEN WATER IS RELEASED FROM THE MIDDLE BASIN, BACKUP IS OBSERVED IN 1ST COMPARTMENT. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION #7-38-025. CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD-UP OF RESIDUE AND SPLATTERS ON SIDES OF THREE-COMPARTMENT SINK. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Base deductions−4 pts

May 23

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLE IN REAR PREP AREA. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON INTERIOR AND EXTERIOR SURFACES OF SINKS, COOLERS, FREEZERS, PREP TABLES, CAN OPENER AND COOKING EQUIPMENT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE AND BASEMENT AREAS, DUST BUILDUP ON CEILING TILES AND LIGHT FIXTURES IN PREP AND DINING AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−6 pts

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Community Safety Reports

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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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