What is MR Salsa Taqueria's health inspection score?

MR Salsa Taqueria has a SafeDine safety score of 79 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was MR Salsa Taqueria last inspected?

MR Salsa Taqueria was last inspected on January 28, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does MR Salsa Taqueria have?

MR Salsa Taqueria has 44 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is MR Salsa Taqueria safe to eat at?

MR Salsa Taqueria has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does MR Salsa Taqueria serve?

MR Salsa Taqueria serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

MR Salsa Taqueria

Name: MR Salsa Taqueria
Address: 1025 W MONTROSE AVE, Chicago, 60613
Rating: 79

1025 W MONTROSE AVE, Chicago

Last Inspected: 1/28/2026

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0Good

Mexican•Lakeview

Ranked #527 of 997 in LakeviewBetter than 84% of mexican restaurants

Stable

7 inspections

Last: Jan 28, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.3

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violationHigh Priority

Regulatory compliance issue

13x

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

-5 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

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1025 W MONTROSE AVE, Chicago, IL 60613

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Violation Timeline

Jul 2022

1 inspections

1 intermediate

4 basic

Jul

Mar 2023

1 inspections

3 high priority

3 basic

Jan 2024

2 inspections

4 high priority

2 intermediate

11 basic

Jan

Jan 2025

1 inspections

1 intermediate

7 basic

Jan 2026

2 inspections

1 high priority

1 intermediate

6 basic

Jan

Inspection History

7 records on file

2 Canvass Re-Inspection5 Canvass

Jan 26

Canvass Re-Inspection InspectionLatestPass w/ Conditions

1 High3 Basic

4 total1 risk factor

79/100inspection score

−16 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
2-101.11 OBSERVED NO CERTIFIED FOOD MANAGER CERTIFICATE WHILE TCS FOODS (CHICKEN) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 CLEAN THE EXTERIOR OF THE DEEP FRYER, GRILL AND PREP TABLE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT A VALID ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.

Base deductions−16 pts

Risk factor bonus (1× +5)−5 pts

Jan 26

Canvass InspectionFail

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED NO PEST CONTROL LOG BOOK PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE AND MAINTAIN A PEST CONTROL LOG BOOK WITH A MINIMUM OF 2 PEST SERVICE REPORTS PER YEAR. PRIORITY FOUNDATION VIOLATION 7-38-020(C). CITATION ISSUED.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE EXTERIOR OF THE DEEP FRYER, GRILL AND PREP TABLE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF FOOD HANDLER TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT A VALID ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF ALLERGEN TRAINING.

Base deductions−11 pts

Jan 25

Canvass InspectionPass

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
VISIBLE AND WORKING THERMOMETER NEEDED IN THE 1-DOOR PREP COOLER, MUST PROVIDE AND MAINTAIN.

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A TORN DOOR GASKET INSIDE 2-DOOR TALL FREEZER LOCATED IN REAR FOOD STORAGE AREA. MUST REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE TINFOIL OR CARDBOARD INSIDE ALL COOLERS MUST BE SMOOT CLEANABLE SURFACES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DIRT AND DEBRIS IN THE INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS ON WALLS IN REAR FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND REFRIGERATION UNITS THROUGHOUT THE PREMISES. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED HEAVY DUST BUILD UP ON VENTILATION VENT IN FRONT SITTING AREA. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURN OUT LIGHT BULBS IN REAR FOOD STORAGE AREA. MUST PROVIDE AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

Base deductions−19 pts

Jan 24

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14 PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION IN BETWEEN USE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

Base deductions−4 pts

Jan 24

Canvass InspectionFail

4 High2 Med9 Basic

15 total2 risk factors

22/100inspection score

−68 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
THE PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON THE PREMISES OR SUCH A PERSON ON SITE WHILE TCS FOODS SUCH AS BEEF WERE BEING PREPARED AND SERVED. MANAGER ARRIVED APPROXIMATELY ONE HOUR 15 MINUTES AFTER THE INITIAL INSPECTION AND PRESENTED THE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS. COOK HANDLING CHEESE AND CILANTRO FOR TOPPINGS ON TOSTADAS AND ARRANGING THE BEEF WITH BARE HANDS IN THE TORTILLA BEFORE WRAPPING TO GO. PRIORITY VIOLATION. 7-38-010 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED THE PREP/DISH HAND WASHING SINK NOT ACCESSIBLE FOR USE. SINK FILLED/BLOCKED WITH POTS/PANS AND WASHED DISHES. INSTRUCTED TO REMOVE ALL FROM THE SINK TO MAKE ACCESSIBLE AND RE-WASH, AND SANITIZE. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED APPROXIMATELY 10 LBS COOKED CHICKEN, 2 LBS COOKED RICE STORED INSIDE THE TALL REACH-IN COOLER NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. COOK STATES THE FOOD WAS PREPARED THE DAY BEFORE. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NO PEST CONTROL LOG BOOK ON PREMISES OR ANY SERVICE REPORTS AVAILABLE FOR REVIEW. MUST HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT AND PROVIDE ALL REQUIRED DOCUMENTATION. PRIORITY FOUNDATION VIOLATION 7-38-020(C) CITATION ISSUED.

Basic (9)

−18 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION IN BETWEEN USE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
CLEAN STORED POTS/PANS IN THE FRONT COUNTER AREA MUST BE STORED INVERTED.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR THE INSIDE RUBBER DOOR GASKETS ON THE FRONT TALL REACH-IN COOLER.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR OF THE REAR TALL REACH-IN FREEZER WITH EXCESSIVE FOOD DEBRIS AND SPILLAGE. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED SOILED MOP IMPROPERLY STORED AT THE UTILITY SERVICE SINK. MUST PROPERLY STORE INVERTED WHEN NOT IN USE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
PEELING PAINT/PLASTER ON THE WALLS AND CEILING OF THE WASHROOM AND ABOVE THE THREE COMPARTMENT SINK. MUST REPAIR TO BE SMOOTH AND CLEANABLE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED EMPLOYEES PERSONAL BELONGINGS STORED ON FOOD ITEMS IN THE REAR DRY FOOD STORAGE HALLWAY. MUST PROVIDE A DESIGNATED AREA FOR EMPLOYEES BELONGINGS AWAY FROM FOOD AND FOOD CONTACT ITEMS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
61SUMMARY REPORT DISPLAYED AND VISIBLE TO THE PUBLIC−2
NO SUMMARY REPORT POSTED ON THE PREMISES VISIBLE TO CUSTOMERS FROM REPORT #2573237 ON 3-27-23. PRIORITY FOUNDATION VIOLATION 7-42-010(B) CITATION ISSUED.

Base deductions−68 pts

Risk factor bonus (2× +5)−10 pts

Mar 23

Canvass InspectionPass w/ Conditions

3 High3 Basic

6 total3 risk factors

49/100inspection score

−36 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE PREPARED AND SERVED (BEEF, RICE, CHICKEN ETC)OR CITY OF CHICAGO SANITATION CERTIFICATE. INSTRUCTED MANAGEMENT THAT A CERTIFEIED SHOULD BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION#7-38-012. CITATION ISSUED.
6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED EMPLOYEE DRINKS STORED AT THE SAME REFRIGERATION UNIT WITH CUSTOMER FOODS. INSTRUCTED TO PROVIDE A DESIGNATED AREA WHERE EMPLOYEES CAN STORE THEIR FOOD.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED BOWLS WITH NO HANDLE USED FOR SCOOPING AND SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED DIRTY AND DUSTY VENTS AT THE DINING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−36 pts

Risk factor bonus (3× +5)−15 pts

Jul 22

Canvass InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD CONTAINERS IN COLD HOLDING UNITS NOT LABELED WITH COMMON NAMES AND EXPIRATION DATES. INSTRUCTED TO LABEL FOOD CONTAINERS IN STORAGE WITH COMMON NAME AND EXPIRATION DATE.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED POTS WITH FOOD ITEMS (BEANS AND A COW HEAD) ON THE FLOOR IN THE FOOD PREPARATION AREA. INSTRUCTED TO STORE FOOD ON FOOD-APPROPRIATE SURFACES TO PREVENT CONTAMINATING FOOD ITEMS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAK AT THE LAST COMPARTMENT OF THE THREE-COMPARTMENT SINK IN THE FOOD PREP AREA THAT CAUSED WATER TO COME OUT INTO THE FOOD PREPARATION AREA. INSTRUCTED TO REPAIR OR REPLACE SINK AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED RECEPTACLE WITH NO LID IN UNISEX WASHROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEE PREPARING FOOD FOR CUSTOMER'S CONSUMPTION. INSTRUCTED THAT ALL EMPLOYEES MUST COMPLY WITH FOOD HANDLER'S TRAINING BY THE FOOD HANDLING REGULATION ENFORCEMENT ACT.

Base deductions−13 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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