What is LA Choza Mexican Grill's health inspection score?

LA Choza Mexican Grill has a SafeDine safety score of 63 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was LA Choza Mexican Grill last inspected?

LA Choza Mexican Grill was last inspected on March 7, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Choza Mexican Grill have?

LA Choza Mexican Grill has 44 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Choza Mexican Grill safe to eat at?

LA Choza Mexican Grill has a safety score of 63/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

LA Choza Mexican Grill

Name: LA Choza Mexican Grill
Address: 7022 N CLARK ST, Chicago, 60626
Rating: 63

7022 N CLARK ST, Chicago

Data may be outdated — inspected 3/7/2025

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0Fair

Rogers Park

Ranked #153 of 203 in Rogers Park

Stable

7 inspections

Last: Mar 7, 2025

low confidence

Directions Order

Inspections

14%

Clean Rate

6.3

Avg Violations

15 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-37

Final Score

Impact Breakdown

High Priority

-8 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-2 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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7022 N CLARK ST, Chicago, IL 60626

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Violation Timeline

Aug 2022

2 inspections

2 high priority

4 intermediate

11 basic

Aug

Nov 2022

1 inspections

1 high priority

2 intermediate

4 basic

Jul 2023

1 inspections

2 basic

Jul

Mar 2024

2 inspections

1 high priority

5 intermediate

4 basic

Mar 2025

1 inspections

1 high priority

7 basic

Mar

Inspection History

7 records on file

4 Canvass2 Canvass Re-Inspection1 Complaint

Mar 25

Canvass InspectionLatestPass

1 High7 Basic

8 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INTERIOR OF ICE MACHINE ICE BIN BY THE EDGE OF DOOR NOT CLEAN. BEGINING OF MINERAL BUILD-UP. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT.

Basic (7)

−14 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
A BUCKET WITH SANITIZE SOLUTION AND LINEN MUST BE PROVIDED AT PREP TABLES
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B) MUST NOT USE ALUMINUM FOIL AS LINER FOR COOKING EQUIPMENT(SHELF ABOVE STOVE). MUST BE SMOOTH AND CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ACCUMULATED GREASE AND FOOD DEBRIS ON WALLS, UTILITY CONNECTIONS AND EQUIPMENT SURFACES BEHIND COOKING LINE.MUST CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS AND DRY BLOOD SPILLED INSIDE REACH-IN COOLERS AND FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAKING FAUCET AT BASE OF THREE COMPARTMENT SINK.REPAIR AND MAINTAIN THE BASE NECK OF FAUCET AT THREE COMPARTMENT SINK IS PROFUSELY LEAKING.REPAIR ISSUE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
DEBRIS UNDER SHELVES AND GREASE UNDER COOKING EQUIPMENT IN THE KITCHEN, PREP AREA AND STORAGE AREA.CLEAN AND MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ACCUMULATED DUST ON CEILING VENT COVERS IN DINING AREA. MUST CLEAN AND MAINTAIN.

Base deductions−24 pts

Mar 24

Canvass Re-Inspection InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD PRODUCTS IN DRY CONTAINERS WITH COMMON NAME)FLOUR ETC.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON THE DOOR OF TWO DOOR REACH-IN COOLER SURFACE MUST BE SMOOTH AND CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FOOD SPILLAGE INSIDE THE REACH-IN FREEZER,CLEAN AND MAINTAIN

Base deductions−9 pts

Mar 24

Canvass InspectionFail

1 High4 Med2 Basic

7 total

66/100inspection score

−34 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO SOAP PROVIDED AT HANDWASHING SINK IN PREP/DISHROOM.INSTRUCTED TO PROVIDE FOR PROPER HANDWASHING. PRIORITY FOUNDATION VIOLATION :7-38-030(C),CITATION ISSUED. ON 3-15-2024 FOUND SAID SINK WITH SOAP AND PAPER TOWELS.

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
A LARGE PAN OF COOKED RICE STORED ON TOP DRAIN BOARD OF THREE COMPARTMENT SINK AT TEMP OF 112.6F TO 117.4F. POUNDS 20,COST 200. HOT FOOD MUST MAINTAIN TEMP OF 135F AND ABOVE. PRIORITY FOUNDATION: 7-38-005,CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
LARGE PAN OF COOKED CHICKEN PIECES AND BROTH AT TEMP 0F 49.6F TO 50.1F(POUNDS 30,VALUE 400); COOKED PORK RIBS AND VEGGIE AT TEMP OF 48.7F(POUNDS 25,VALUE 400).COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW.FOOD DISCARDED AND DENATURED. PRIORITY VIOLATION:7-38-005.CONSOLIDATED WITH ABOVE VIOLATION
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
3-603.11 MUST INDICATE ON MENU "COOK TO ORDER" PHRASE FOR EGGS,STEAKS, ETC. PRIORITY FOUNDATION VIOLATION:7-38-005,
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD PRODUCTS IN DRY CONTAINERS WITH COMMON NAME)FLOUR ETC.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON THE DOOR OF TWO DOOR REACH-IN COOLER SURFACE MUST BE SMOOTH AND CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FOOD SPILLAGE INSIDE THE REACH-IN FREEZER,CLEAN AND MAINTAIN

Base deductions−34 pts

Jul 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
THE CUTTING BOARD NEXT TO THE MACHINE SLICER IS SEVERELY SCRATCHED, WHICH PREVENTS PROPER CLEANING AND SANITIZING EQUIPMENT. THE FACILITY MUST RESURFACE THE BOARD OR REPLACE THE CUTTING BOARD.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CEILING TILE MISSING/DAMAGED ABOVE FOOD PREP AREA CONTAINING SLICER AND CUTTING BOARD. MUST REPLACE TILE AND MAINTAIN CEILING.

Base deductions−4 pts

Nov 22

Complaint InspectionPass

1 High2 Med4 Basic

7 total

72/100inspection score

−28 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSRVED SOILED KNIFES AND KNIFE RACK. FACILITY MUST CLEAN AND MAINTAIN.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOOD CONTAINER NEAR SLICER MAQCHINE IS NOT LABELED. FACILITY MUST PROVIDE LABEL TO ALL FOOD STORAGE ITEMS THAT IS OUT OF ITS ORIGINAL CONTAINER.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
THE EXTERIOR BACK ENTRANCE DOOR HAS AN OPENING ON THE BOTTOM, WHICH CAN ALLOW FOR PESTS TO ENTER. EXTERIOR DOORS SHALL BE SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD CONTAINERS THAT ARE STORED IN THE STAND-UP COOLERS/FREEZER AND PREP-LINE COOLER DOES NOT HAVE A COVER. ONCE FOOD HAS COOLED DOWN TO 41F AND BELOW, FACILITY MUST PROVIDE COVER FOR FOODS.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
BOWL WITHOUT A HANDLE IS USED AS A SCOOP IN THE RICE CONTAINER STORED IN THE DRY STORAGE AREA. THE FACILITY MUST PROVIDE A SCOOP WITH A HANDLE.
41WIPING CLOTHS: PROPERLY USED & STORED−2
N-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP SURFACES IN THE KITCHEN AND FRONT STATION AREA. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHES MUST BE LAUNDERED DAILY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
THE CUTTING BOARD NEXT TO THE MACHINE SLICER IS SEVERELY SCRATCHED, WHICH PREVENTS PROPER CLEANING AND SANITIZING EQUIPMENT. THE FACILITY MUST RESURFACE THE BOARD OR REPLACE THE CUTTING BOARD.

Base deductions−28 pts

Aug 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 22

Canvass InspectionFail

2 High4 Med11 Basic

17 total

38/100inspection score

−62 pts

High Priority (2)

−20 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED THE EMPLOYEE SLICING FRESH TOMATOES AND ASSEMBLING READY-TO-EAT LETTUCE, ONION, AND TOMATOES FOR A SALAD WITH BARE HANDS. REVIEWED NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED RAW CHICKEN ON THE COOK LINE CUTTING BOARD DIRECTLY NEXT TO FRESH READY-TO-EAT TOMATOES AND AVOCADO THAT WERE BEING SLICED AND PREPARED. ALSO OBSERVED WERE RAW EGGS STORED DIRECTLY ON TOP OF READY-TO-EAT TORTILLAS, ROASTED PEPPERS, AND RAW ONIONS IN THE TOP REFRIGERATION AREA OF THE COOKS LINE COOLER. ALL FOODS WERE REMOVED AND DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (4)

−20 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED ALL PREPARED TCS READY TO EAT FOODS THROUGHOUT ALL COOLERS NOT LABELED. NO EXPIRATION DATES OR PREP DATES. FOOD SUCH AS COOKED RICE, FLAN, COOKED MEATS AND BEANS. ALL FOODS DISCARDED. 100 LBS, $100. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
NOTED ANIMAL ORIGIN UNDER COOKED FOODS SUCH AS OVER EASY EGGS ON THE MENU NOT DISCLOSED OR REMINDED FOR THE CONSUMER ADVISORY POSTED ON THE MENU. MUST DISCLOSE AND REMIND FOR SUCH ITEMS. PRIORITY FOUNDATION VIOLATION.
36THERMOMETERS PROVIDED & ACCURATE−5
BROKEN INTERNAL THERMOMETER INSIDE THE COOKS LINE COOLER. MUST REPLACE.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
BULK DRIED PEPPER CONTAINERS MUST BE LABELED.

Basic (11)

−22 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS ON PREP SURFACES THROUGHOUT. MUST STORE IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT MUST BE ELEVATED FROM THE FLOORS INCLUDING CONSTRUCTION MATERIAL AT REAR STORAGE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER DOOR GASKETS REPAIRED WITH DUCT TAPE ON THE COOKS LINE COOLER AND TALL REACH-IN FREEZER. MUST REPLACE RUBBER GASKETS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES OR RAW WOODEN BLOCKS AS A MEANS OF ELEVATION/SUPPORT FOR SHELVING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CRACKED/DAMAGED PLASTIC LIDS FOR THE PREPARED READY TO EAT FLAN. MUST REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXTREMELY DIRTY, FOOD ENCRUSTED SPICE CONTAINER ON THE COOKS LINE. MUST CLEAN AND MAINTAIN.-----NOTED PEELING DUCT TAPE BEING USED ON THE FOOD SHREDDER. MUST REPLACE FOOD SHREDDER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WATER DAMAGED CEILING TILES THROUGHOUT THE FRONT PREP AND REAR DISH AREA. MUST REPLACE.---- MISSING/DAMAGED WALL TILE AT THE UTILITY SERVICE SINK. MUST REPAIR/REPLACE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED EMPLOYEES PERSONAL BELONGINGS BEING STORED IN THE FOOD PREP AREA. MUST PROVIDE DESIGNATED EMPLOYEE STORAGE FOR PERSONAL ITEMS AWAY FROM FOOD AND FOOD PREP.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE FOR THE EMPLOYEES. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER MT CASTILLO. MUST PROVIDE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT #2510080 ON 5-21-21 WERE NOT CORRECTED. #49- FOUND INTERIOR OF REACH IN COOLERS AND FREEZERS NOT CLEAN. MUST CLEAN AND SANITIZE.#55- FOUND FLOORS NOT CLEAN IN DISHWASHING AREAS. MUST CLEAN AND SANITIZE. PRIORITY FOUNDATION VIOLATION 7-42 090 CITATION ISSUED.

Base deductions−62 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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