What is Super Pollo Y Taqueria's health inspection score?

Super Pollo Y Taqueria has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Super Pollo Y Taqueria last inspected?

Super Pollo Y Taqueria was last inspected on February 5, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Super Pollo Y Taqueria have?

Super Pollo Y Taqueria has 18 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Super Pollo Y Taqueria safe to eat at?

Super Pollo Y Taqueria has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Super Pollo Y Taqueria serve?

Super Pollo Y Taqueria serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Super Pollo Y Taqueria

Name: Super Pollo Y Taqueria
Address: 4614 W DIVERSEY AVE, Chicago, 60639
Rating: 83

4614 W DIVERSEY AVE, Chicago

Last Inspected: 2/5/2026

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0Good

Mexican•Chicago

Ranked #694 of 1000 in ChicagoBetter than 84% of mexican restaurants

Improving

4 inspections

Last: Feb 5, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.5

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

Cross-contamination

Raw and cooked foods not properly separated

Other violationHigh Priority

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-17

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

+12 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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4614 W DIVERSEY AVE, Chicago, IL 60639

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Violation Timeline

Mar 2023

1 inspections

1 basic

Mar

Feb 2024

1 inspections

1 intermediate

4 basic

Mar 2025

1 inspections

1 high priority

1 intermediate

7 basic

Mar

Feb 2026

1 inspections

3 basic

Inspection History

4 records on file

4 Canvass

Feb 26

Canvass InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED FOOD DEBRIS AND SPILLS ON FLOORS IN CORNERS THROUGHOUT PREMISES. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED ONE FOOD HANDLER WITHOUT TRAINING ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS ON PREMISES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CERTIFFIED FOOD MANAER WITHOUT ALLERGEN TRAINING. INSTRUCTED TO PROVIDE AND MAINTAIN.

Base deductions−6 pts

Mar 25

Canvass InspectionPass w/ Conditions

1 High1 Med7 Basic

9 total

71/100inspection score

−29 pts

High Priority (1)

−10 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 FRIED EGG WITH BARE HANDS WHILE FIXING IT ON A CUSTOMERS FOOD. 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.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS AT IMPROPER TEMPERATURES. FOUND BEEF IN PREP COOLER AT 47F-54F. INSTRUCTED ALL TCS FOODS MUST BE HELD AT 41F OR LESS AT ALL TIMES. OPERATOR VOLUNTARILY DISCARDED DENATURED FOODS DURING INSPECTION. PRIORITY VIOLATIONI 7-38-005. CITATION ISSUED.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED BOXES OF TOMATOES STORED ON FLOOR DRY STORAGE AREA. INSTRUCTED TO REMOVE AND STORE ALL FOOD ITEMS 6" OFF THE FLOOR.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN REAR FOOD PREPARATION AREA. MUST PROPERLY STORED WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARD IN THE KITCHEN COVERED DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN/DAMAGED RUBBER GASKET ON DOOR OF THE COOLER IN THE PREP AREA AND COOLER IN THE DRY STORAGE AREA; INSTRUCTED TO REPAIR OR REPLACE GASKET.
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.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HEAVY ACCUMULATION OF DIRT, DUST, GREASE, FOOD SPLATTER AND FOOD DEBRIS ON THE WALLS AND FLOORS ESPECIALLY ALONG THE HOT FOOD SERVICE LINE UNDER AND AROUND THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND AN ACCUMULATION DIRT AND OLD FOOD DEBRIS ON THE FLOOR UNDERNEATH THE 3COMPARTMENT SINK AND IN THE PREP AREAS. MUST DETAIL CLEAN AND MAINTAIN

Base deductions−29 pts

Feb 24

Canvass InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN CHICKEN THAWING IN A CONTAINER OF STANDING WATER IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO PROPERLY THAW ALL TCS FOODS.

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES IN REAR FOOD PREPARATION AREA. MUST PROPERLY STORED WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
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.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.

Base deductions−13 pts

Mar 23

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MINOR YELLOW STAINS AND GROOVES ON CUTTING BOARD AT MAIN PREP LINE. MUST CLEAN AND MAINTAIN OR REPLACE.

Base deductions−2 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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