What is Taqueria LA Hacienda, Inc.'s health inspection score?

Taqueria LA Hacienda, Inc. has a SafeDine safety score of 80 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 LA Hacienda, Inc. last inspected?

Taqueria LA Hacienda, Inc. was last inspected on August 4, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria LA Hacienda, Inc. have?

Taqueria LA Hacienda, Inc. has 19 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria LA Hacienda, Inc. safe to eat at?

Taqueria LA Hacienda, Inc. has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Taqueria LA Hacienda, Inc. serve?

Taqueria LA Hacienda, Inc. serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Taqueria LA Hacienda, Inc.

Name: Taqueria LA Hacienda, Inc.
Address: 3452 W 59TH ST, Chicago, 60629
Rating: 80

3452 W 59TH ST, Chicago

Last inspected 8mo ago

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0Good

Mexican•Chicago

Ranked #960 of 1000 in ChicagoBetter than 80% of mexican restaurants

Declining

6 inspections

Last: Aug 4, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

3.2

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Food storage

Food not properly stored or protected

Permit/documentation

Administrative or documentation issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-20

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-6 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

3452 W 59TH ST, Chicago, IL 60629

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Violation Timeline

Nov 2022

2 inspections

2 intermediate

2 basic

Nov

Oct 2023

1 inspections

2 basic

Apr 2024

1 inspections

1 intermediate

4 basic

Apr

Jan 2025

1 inspections

1 intermediate

1 basic

Aug 2025

1 inspections

1 high priority

5 basic

Aug

Inspection History

6 records on file

1 Complaint4 Canvass1 Canvass Re-Inspection

Aug 25

Complaint InspectionLatestPass

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE SCOOPER STORED UNCOVERED ON A TRAY ON TOP OF THE ICE BIN. INSTRUCTED TO STORE PROPERLY STORE BETWEEN USES.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS (CASES OF SODA/BEVERAGES) STORED IMPROPERLY ON THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED TO STORE PROPERLY BY ELEVATING AT LEAST 6 INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED IMPROPERLY ON PREP SURFACE AREAS. INSTRUCTED TO STORE PROPERLY IN A SANITIZING SOLUTION BETWEEN USAGE.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN-USE UTENSILS (LADELS AND KNIFE) STORED IMPROPERLY IN PREP AREA AT THE STOVE AREA AND AT PREP AREA TABLE. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED PLATES NOT INVERTED IN THE PREP AREA. INSTRUCTED TO INVERT PLATES AFTER SANITIZING AND AIR DRYING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A BURNED-OUT LIGHT-BULB AT THE GRILL/FRYER AREA. INSTRUCTED TO REPLACE BULB AND MAINTAIN.

Base deductions−20 pts

Jan 25

Canvass InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
BULK DRY STORAGE CONTAINERS NOT LABELED WITH COMMON NAME. INSTD TO LABEL WITH COMMON NAME AND MAINTAIN

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NON FOOD CONTACT SURFACES OF MEAT SLICER WITH EXCESSIVE FOOD RESIDUE/DEBRIS. INST TO CLEAN AND MAINTAIN SAME

Base deductions−7 pts

Apr 24

Canvass InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED VARIOUS DRY FOODS IN PLASTIC BAGS FOR SALE TO THE PUBLIC AT THE FRONT SERVICE COUNTER MISSING ADEQUATE LABELING. PERSON-IN-CHARGE IDENTIFIED SOURCE UPON REQUEST. INSTRUCTED TO PROVIDE LABELS FOR FOOD ITEMS FOR SALE TO THE PUBLIC INCLUDING THE NAME OF THE FOOD, THE NAME AND BUSINESS ADDRESS OF THE SOURCE, ETC..

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED PLASTIC MULTI-USE CUP USED AS A SCOOP IN BULK SUGAR CONTAINER IN THE DRY FOOD STORAGE AREA. INSTRUCTED TO REMOVE CUP AND UTILIZE UTENSIL WITH A HANDLE TO PREVENT CONTAMINATION OF THE FOOD AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED NONFOOD-CONTACT SURFACES OF VARIOUS EQUIPMENT COVERED WITH MATERIALS THAT ARE NOT SMOOTH OR EASILY-CLEANABLE: PLASTIC WRAP AROUND THE FOOD PREP SINK IN THE KITCHEN AREA, CARDBOARD ON THE GRILL IN THE FRONT KITCHEN AREA. INSTRUCTED TO REMOVE PLASTIC WRAP AND CARDBOARD FROM SPECIFIED AREAS AND MAINTAIN SMOOTH AND EASILY-CLEANABLE NONFOOD-CONTACT SURFACES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARD ON GRILL AT FRONT KITCHEN AREA TO BE LINED WITH VISIBLE STAINS AND DEEP CUTS THAT ARE NO LONGER SMOOTH AND EASILY-CLEANABLE. INSTRUCTED TO REPLACE CUTTING BOARD WITH NEW BOARD THAT IS SMOOTH AND EASILY-CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SHELF BENEATH HOT HOLDING TABLE AT FRONT KITCHEN AREA OBSERVED TO BE SOILED WITH FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND DEBRIS AND MAINTAIN.

Base deductions−13 pts

Oct 23

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FROZEN BEEF STORED IN PLASTIC STORAGE TOTES IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CLUTTER (PAINT CANS AND NON-FUCTIONING UTILITY SINK) STORED ON FLOOR IN REAR STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE.

Base deductions−4 pts

Nov 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Nov 22

Canvass InspectionFail

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MISSING DISCLOSURE FOR CONSUMER ADVISORY ON THE MENU. INSTRUCTED TO DISCLOSE ON THE MENU WHICH FOODS (EX, EGGS, STEAK) CAN BE ORDERED UNDER COOKED/COOKED TO ORDER WITH AN ASTERISK NEXT TO THOSE SPECIFIC ITEMS; AND THEN BY ASTERISKING THEM TO A FOOTNOTE THAT STATES THESE ITEMS ARE SERVED RAW OR UNDERCOOKED OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS AND ALSO A REMINDER STATEMENT SUCH AS "Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions" PRIORITY VIOLATION 7-38-005
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OVER 2O MICE DROPPINGS NOTED SCATTERED ON FLOOR ALONG WALLBASE AND IN CORNERS BEHIND STORAGE SHELVES AND HOT WATER TANK. INSTD TO REMOVE ALL DROPPINGS, CLEAN AND SANITIZE AFFECTED AREAS AND CONTACT PEST CONTROL FOR SERVICE. CITATION ISSUED 7-38-020(A) PRIORITY FOUNDATION

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
STYROFOAM CUP BEING USED AS DISPENSING UTENSIL AND STORED IN SPICE CONTAINER. INSTD TO USE PROPER DISPENSING UTENSIL WITH HANDLE AND STORE PROPERLY (HANDLE ABOVE FOOD).
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CERAMIC/CLAY DRINKING CUPS ON SITE. INSTD TO ENSURE CUPS ARE LEAD FREE OR LEAD SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON SITE; OR REMOVE CUPS FROM PREMISES

Base deductions−14 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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