What is Manolos Tamales, Inc. #2's health inspection score?

Manolos Tamales, Inc. #2 has a SafeDine safety score of 71 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Manolos Tamales, Inc. #2 last inspected?

Manolos Tamales, Inc. #2 was last inspected on August 15, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Manolos Tamales, Inc. #2 have?

Manolos Tamales, Inc. #2 has 28 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Manolos Tamales, Inc. #2 safe to eat at?

Manolos Tamales, Inc. #2 has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Manolos Tamales, Inc. #2

Name: Manolos Tamales, Inc. #2
Address: 4706 W 63RD ST, Chicago, 60629
Rating: 71

4706 W 63RD ST , Chicago

Data may be outdated — inspected 8/15/2024

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0Good

Chicago

Ranked #960 of 1000 in Chicago

Improving

5 inspections

Last: Aug 15, 2024

low confidence

Directions Order

Inspections

20%

Clean Rate

5.6

Avg Violations

20 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

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

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-29

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-18 pts

Score reduced due to stale inspection data

Inspection Timeline

+26 pts

100

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

4706 W 63RD ST , Chicago, IL 60629

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Violation Timeline

Dec 2022

2 inspections

3 high priority

3 intermediate

7 basic

Dec

Oct 2023

1 inspections

3 high priority

2 intermediate

8 basic

Nov 2023

1 inspections

1 intermediate

1 basic

Nov

Aug 2024

1 inspections

Inspection History

5 records on file

3 Canvass2 Canvass Re-Inspection

Aug 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Nov 23

Canvass Re-Inspection InspectionPass

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT

Base deductions−7 pts

Oct 23

Canvass InspectionFail

3 High2 Med8 Basic

13 total2 risk factors

34/100inspection score

−56 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED, HANDLED AND SERVED SUCH AS (BEEF TACOS, CHICKEN TORTAS, EGGS) MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWEL IN THE WASHROOM AT THE WASHBOWL SINK NOR AT THE HAND-SINK IN THE PREP AREA. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWEL FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NOTED NO METAL STEM THERMOMETER ON SITE TO MONITOR THE INTERNAL FOOD TEMPERATURE OF FOODS THE FACILITY MAY RECEIVE DURING DELIVERIES (BEEF, CHICKEN, PORK, EGGS, ETC.). FACILITY MUST OBTAIN AND MAINTAIN PROPER THERMOMETERS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (8)

−16 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING/NOT WORKING AT LEFT SIDE AND MIDDLE COMPARTMENTS. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS AT 3-COMPARTMENT SINK.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE FOR PROPER DISPOSAL OF SANITARY NAPKINS IN ALL-GENDER WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOP IN A POSITION THAT DOES NOT ALLOW TO DRY PROPERLY AND PREVENT PEST HARBORAGE. MUST STORE MOP AFTER USE IN A MOUNTED POSITION THAT ALLOWS FOR AIR-DRYING WITHOUT SOILING AND PEST HARBORAGING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, AND STORAGE AREAS . INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. OBSERVED DUST BUILDUP ON LIGHT SHIELDS IN COOKING AREA AND CEILING AND WALL VENTS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS, LIGHT SHIELDS AND CEILING/WALL VENTS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM REPORT #2568325 ON 12/12/2022 WERE NOT CORRECTED: 47 -MILK CRATES THROUGH OUT PREMISES BEING USED FOR STORAGE CONTAINERS. INSTD TO REMOVE MILK CRATES AND PROVIDE PROPER EQUIPMENT THAT IS FOOD GRADE AND SMOOTH, EVEN, AND EASILY CLEANABLE. PRIORITY FOUNDATION 7-42-090.

Base deductions−56 pts

Risk factor bonus (2× +5)−10 pts

Dec 22

Canvass Re-Inspection InspectionPass w/ Conditions

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.11(B, C, D, E): MILK CRATES THROUGH OUT PREMISES BEING USED FOR STORAGE CONTAINERS. INSTD TO REMOVE MILK CRATES AND PROVIDE PROPER EQUIPMENT THAT IS FOOD GRADE AND SMOOTH, EVEN, AND EASILY CLEANAB
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
5-103.11(B) NO HOT RUNNING WATER UNDER CITY PRESSURE, 69.0F THROUGHT OUT PREMISES. INSTD TO PROVIDE HOT RUNNING WATER AT ALL TIMES. CITATION ISSUED 7-38-030(C) PRIORITY ADEQUATE HOT RUNNING WATER PROVIDED BY END OF INSPECTION, 100F AT HANDWASH SINKS AND 110F AT 3-COMPARTMENT SINK.

Base deductions−4 pts

Dec 22

Canvass InspectionFail

3 High3 Med5 Basic

11 total1 risk factor

40/100inspection score

−55 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
MISSING EMPLOYEE HEALTH POLICY. INSTD TO PROVIDE AND MAINTAIN A VERIFIABLE EMPLOYEE ACKNOWLEDGED HEALTH POLICY ON SITE. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION 7-38-010
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
HANDWASH SINK IN TOILET ROOM NOT ACCESSIBLE, BLOCKED WITH EQUIPMENT IN FRONT AND EQUIPMENT IN BASIN OF SINK. CITATION ISSUED 7-38-030(C) PRIORITY FOUNDATION. INSTD TO HAVE ACCESSIBLE AT ALL TIMES
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
PREP COOLER UNABLE TO MAINTAIN PROPER COLD HOLDING TEMPERATURES: INTERNAL AIR TEMPERATURE OF 50.9F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. CITATION ISSUED PRIORITY FOUNDATION 7-38-005

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN PREP COOLER: BEAN 60.1F, RICE 58.0F, STEAK 54.0F, CHICKEN 48.9F, PORK 55.5F. ALL DISCARDED AND DENATURED. APPROX. 50LBS $300 VALUE. CITATION ISSUED PRIORITY 7-38-005. ALL COLD FOODS TO BE AT 41F OR BELOW AT ALL TIMES.
23PROPER DATE MARKING AND DISPOSITION−5
TCS REFRIGERATED FOOD IN COOLER PAST THE USE BY DATE: CHICKEN TINGA DATE MARKED 11/18. THE FOLLOWING NOT DATE MARKED IN COOLER: STEAK, PORK, RICE, BEANS, AND SALSA. ALL ABOVE DISCARDED AND DENATURED. ALL TCS REFRIGERATED FOODS HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�C (41�F) or less for a maximum of seven (7) days. The day of preparation shall be counted as Day 1. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION. APPROX 50LBS $100 VALUE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
REAR DOOR NOT PROTECTED. DOOR FRAME IN DISREPAIR WITH APPROXIMATELY 1/4 GAP AROUND DOOR. INSTD TO REPAIR AND HAVE TIGHT FITTING.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
RUST ON EXTERIOR TOP OF CHEST FREEZER. INSTD TO REMOVE RUST AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MILK CRATES THROUGH OUT PREMISES BEING USED FOR STORAGE CONTAINERS. INSTD TO REMOVE MILK CRATES AND PROVIDE PROPER EQUIPMENT THAT IS FOOD GRADE AND SMOOTH, EVEN, AND EASILY CLEANABLE
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
3-COMPARTMENT SINK FAUCET AT 1ST BASIN IN DISREPAIR, FAUCET HANDLES STRIPPED. INSTD TO REPAIR AND MAINTAIN. CITATION ISSUED 7-38-025 PRIORITY FOUNDATION
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
SEE 60
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 11/18/21 REPORT 2537870 NOT CORRECTED: 47 4-501.12: **C** Cutting Surfaces NEW CUTTING BOARD NEEDED TO REPLACE WORN AND DISCOLORED BOARD. INSTRUCTED TO REPLACE AND MAINTAIN. 49 4-601.11(B): (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE BUILD UP. CLEAN FRYERS, GRILL TOP ETC. INSTRUCTED TO CLEAN AND MAINTAIN. 53 5-501.17: **C** Toilet Room Receptacles, Covered TOILET ROOM GARBAGE CAN IN NEED OF COVER. INSTRUCTED TO INSTALL AND MAINTAIN AT ALL TIMES. 55 6-201.11: **C** Floors, Walls, and Ceilings- Cleanability FLOORS UNDER 3 COMPARTMENT SINK IN NEED OF CLEANING TO REMOVE ALL STANDING WATER. FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS. INSTRUCTED TO CLEAN AND MAINTAIN. 55 6-201.13: **C** Floor and Wall Junctures, Coved, and Enclosed or Sealed FLOOR UNDER 3 COMPARTMENT SINK MISSIN

Base deductions−55 pts

Risk factor bonus (1× +5)−5 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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