What is LA Fogata Nueva Restaurant's health inspection score?

LA Fogata Nueva Restaurant has a SafeDine safety score of 62 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 Fogata Nueva Restaurant last inspected?

LA Fogata Nueva Restaurant was last inspected on August 11, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Fogata Nueva Restaurant have?

LA Fogata Nueva Restaurant has 35 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Fogata Nueva Restaurant safe to eat at?

LA Fogata Nueva Restaurant has a safety score of 62/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does LA Fogata Nueva Restaurant serve?

LA Fogata Nueva Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

LA Fogata Nueva Restaurant

Name: LA Fogata Nueva Restaurant
Address: 3433 W LAWRENCE AVE, Chicago, 60625
Rating: 62

3433 W LAWRENCE AVE, Chicago

Last inspected 9mo ago

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Fair

American•Lincoln Square

Ranked #321 of 448 in Lincoln SquareBetter than 22% of american restaurants

Improving

7 inspections

Last: Aug 11, 2025

medium confidence

Directions Order

Inspections

14%

Clean Rate

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-38

Final Score

Impact Breakdown

High Priority

-15 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+15 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

Open location in Google Maps →

3433 W LAWRENCE AVE, Chicago, IL 60625

Open in Maps

View Menu Order Online

Violation Timeline

Sep 2022

1 inspections

2 intermediate

4 basic

Sep

Oct 2023

2 inspections

1 intermediate

1 basic

Oct 2024

1 inspections

1 high priority

1 intermediate

4 basic

Oct

Jul 2025

1 inspections

2 high priority

7 basic

Aug 2025

2 inspections

3 high priority

9 basic

Aug

Inspection History

7 records on file

3 Canvass Re-Inspection4 Canvass

Aug 25

Canvass Re-Inspection InspectionLatestPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-202.12 (B-D)-- MUST INSTALL A HANDWASHING SINK WITH HOT AND COLD RUNNING WATER THAT PROPERLY DRAINS IN THE BASEMENT AREA USED FOR FOOD PREPARATION OR REMOVE PREP TABLE, SLICER AND ANY FOOD PREP MATERIALS FROM THE AREA.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
: 4-101.11(B, C, D, E--- INTERIOR BOTTOM SHELVING IN THE COOKS LINE TALL REACH-IN FREEZER IN POOR REPAIR WITH CRACKED/DAMAGED PLASTIC AND EXPOSED INSULATION. MUST REPLACE OR REPAIR TO BE SMOOTH AND CLEANABLE AND NOT TO BE REPAIRED WITH TAPE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
: 6-501.114: ALL UNUSED COOLERS AND ITEMS STORED UNDER OUTDOOR STAIRWELL MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING. 6-201.11----MISSING WALL TILE AT THE TOILET IN THE LADIES WASHROOM. MUST REPLACE ALL.----MUST INSTALL SMOOTH WALLS, CEILING AND FLOORING IN THE BASEMENT AREA USED FOR FOOD PREPARATION OR REMOVE PREP TABLE, SLICER AND ANY FOOD PREP MATERIALS FROM THE AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
: 2-102.13--- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE FOR THE COOK ON SITE DURING THE INSPECTION. MUST PROVIDE.

Base deductions−16 pts

Aug 25

Canvass Re-Inspection InspectionFail

2 High6 Basic

8 total

68/100inspection score

−32 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
: 5-202.12 (B-D)-- MUST INSTALL A HANDWASHING SINK WITH HOT AND COLD RUNNING WATER THAT PROPERLY DRAINS IN THE BASEMENT AREA USED FOR FOOD PREPARATION OR REMOVE PREP TABLE, SLICER AND ANY FOOD PREP MATERIALS FROM THE AREA.
15FOOD SEPARATED AND PROTECTED−10
: 3-302.11 (A:3-8) (B)-- MUST NOT STORE CHIP BASKETS ON TOP OF READY TO EAT CHIPS. MUST PROTECT WITH WAX PAPER LINER OR PLASTIC WRAP BETWEEN CHIPS AND BASKET BOTTOM.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
: 3-307.11--- MUST NOT STORE HANGING CLEAN POTS, PANS OR UTENSILS ABOVE THE UTILITY MOP SINK OR THE WASH BASIN OF THE THREE COMPARTMENT SINK.
41WIPING CLOTHS: PROPERLY USED & STORED−2
: 3-304.14---- COOKS LINE WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.11(B, C, D, E--- INTERIOR BOTTOM SHELVING IN THE COOKS LINE TALL REACH-IN FREEZER IN POOR REPAIR WITH CRACKED/DAMAGED PLASTIC AND EXPOSED INSULATION. MUST REPLACE OR REPAIR TO BE SMOOTH AND CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
: 6-501.114: ALL UNUSED COOLERS AND ITEMS STORED UNDER OUTDOOR STAIRWELL MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING. 6-201.11----MISSING WALL TILE AT THE TOILET IN THE LADIES WASHROOM. MUST REPLACE ALL.----MUST INSTALL SMOOTH WALLS, CEILING AND FLOORING IN THE BASEMENT AREA USED FOR FOOD PREPARATION OR REMOVE PREP TABLE, SLICER AND ANY FOOD PREP MATERIALS FROM THE AREA. 6-501.113-- SOILED MOPS AND MOP BUCKETS MUST NOT BE STORED ON THE REAR WALKWAY AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13--- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE FOR THE COOK ON SITE DURING THE INSPECTION. MUST PROVIDE.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
PREVIOUS PRIORITY FOUNDATION VIOLATION #60 NOT CORRECTED FROM 8-28-25 REPORT #2621407. 8-404.13(B:4)-- PREVIOUS CORE VIOLATION #55 NOT CORRECTED FROM REPORT #2604157 ON 10-4-24. #55- INSTRUCTED TO DETAIL CLEAN AND ORGANIZE THE BASEMENT STORAGE ROOM AND REMOVE UNNECESSARY ARTICLES AND UNUSED FOOD EQUIPMENTS DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE STOCK ITEMS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING. PRIORITY VIOLATION 7-38-042 CITATION ISSUED.

Base deductions−32 pts

Jul 25

Canvass InspectionFail

2 High7 Basic

9 total

66/100inspection score

−34 pts

High Priority (2)

−20 pts

15FOOD SEPARATED AND PROTECTED−10
MUST NOT STORE CHIP BASKETS ON TOP OF READY TO EAT CHIPS. MUST PROTECT WITH WAX PAPER LINER OR PLASTIC WRAP BETWEEN CHIPS AND BASKET BOTTOM.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST INSTALL A HANDWASHING SINK WITH HOT AND COLD RUNNING WATER THAT PROPERLY DRAINS IN THE BASEMENT AREA USED FOR FOOD PREPARATION OR REMOVE PREP TABLE, SLICER AND ANY FOOD PREP MATERIALS FROM THE AREA.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST NOT STORE HANGING CLEAN POTS, PANS OR UTENSILS ABOVE THE UTILITY MOP SINK OR THE WASH BASIN OF THE THREE COMPARTMENT SINK.
41WIPING CLOTHS: PROPERLY USED & STORED−2
COOKS LINE WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INTERIOR BOTTOM SHELVING IN THE COOKS LINE TALL REACH-IN FREEZER IN POOR REPAIR WITH CRACKED/DAMAGED PLASTIC AND EXPOSED INSULATION. MUST REPLACE OR REPAIR TO BE SMOOTH AND CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
BLACKENED MOLD WALL CAULKING AT THE THREE COMPARTMENT SINK.----MISSING WALL TILE AT THE TOILET IN THE LADIES WASHROOM. MUST REPLACE ALL.----MUST INSTALL SMOOTH WALLS, CEILING AND FLOORING IN THE BASEMENT AREA USED FOR FOOD PREPARATION OR REMOVE PREP TABLE, SLICER AND ANY FOOD PREP MATERIALS FROM THE AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SOILED MOPS AND MOP BUCKETS MUST NOT BE STORED ON THE REAR WALKWAY AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE FOR THE COOK ON SITE DURING THE INSPECTION. MUST PROVIDE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION #55 NOT CORRECTED FROM REPORT #2604157 ON 10-4-24. #55- INSTRUCTED TO DETAIL CLEAN AND ORGANIZE THE BASEMENT STORAGE ROOM AND REMOVE UNNECESSARY ARTICLES AND UNUSED FOOD EQUIPMENTS DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE STOCK ITEMS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING. PRIORITY FOUNDATION VIOLATION 7-38-042 CITATION ISSUED.

Base deductions−34 pts

Oct 24

Canvass InspectionPass

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THE MAIN ENTRANCE DOOR WITH GAP OPENING APPROX:1 INCH AT BOTTOM RIGHT CORNER.INSTRUCTED TO PEST PROOF SAID DOOR TO PREVENT PEST ENTRY AND MAINTAIN.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A TORN DOOR GASKET INSIDE OF THE REAR 3 DOOR STAND-UP-COOLER. INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND ORGANIZE THE BASEMENT STORAGE ROOM AND REMOVE UNNECESSARY ARTICLES AND UNUSED FOOD EQUIPMENTS DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE STOCK ITEMS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNT-OUT LIGHT BULBS IN LIGHT FIXTURE ABOVE THE REAR 3-COMPARTMENT SINK AREA.INSTRUCTED TO REPLACE BURNT-OUT LIGHTS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITH EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO COMPLY AND MAINTAIN AS REQUIRED.

Base deductions−23 pts

Oct 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 23

Canvass InspectionFail

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 2 LIVE ROACHES IN THE BASEMENT OF THE FACILITY. INSTRUCTED MANAGER TO SERVICE ALL AREAS AFFECTED BY PESTS. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NECK OF FAUCET AT 3 COMPARTMENT SINK WITH A LEAK. INSTRUCTED MANAGER TO REPAIR LEAK.

Base deductions−7 pts

Sep 22

Canvass InspectionPass

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
OBSERVED IMPROPER THAWING PROCEDURE OF FROZEN BEEF TONGUE. INSTRUCTED MANAGEMENT, THAWING MUST OCCUR UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41.0F OR LESS OR COMPLETELY SUBMERGED UNDER RUNNING WATER OR THAWED IN A MICROWAVE OVEN AND IMMEDIATELY TRANSFERRED TO CONVENTIONAL COOKING EQUIPMENT WITH NO INTERRUPTION IN THE PROCESS. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SPICES, SALT, SUGAR ETC)

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO PAINT EXTERIOR TOP SURFACES OF GREASE BOX WITH RUST ACCUMULATION UNDERNEATH 3 COMPARTMENT SINK IN REAR PREP/DISHWASHING AREA.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
TOILET ROOM RECEPTACLE INSIDE WOMEN'S WASHROOM MUST BE COVERED. INSTRUCTED TO PROVIDE COVER/LID.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
INSTRUCTED TO CLEAN AND MAAINTATIN REAR OUTSIDE GARBAGE AREA UNDER AND AROUND GARBAGE DUMPSTER WITH SOME LITTER ON GROUND.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REORGANIZE BASEMENT LIQUOR STORAGE AREA TO PREVENT PEST HARBORAGE.

Base deductions−18 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago American Restaurants Best in Chicago All Illinois Restaurants