What is Taqueria San Jose #1's health inspection score?

Taqueria San Jose #1 has a SafeDine safety score of 54 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Taqueria San Jose #1 last inspected?

Taqueria San Jose #1 was last inspected on September 26, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria San Jose #1 have?

Taqueria San Jose #1 has 26 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria San Jose #1 safe to eat at?

Taqueria San Jose #1 has a safety score of 54/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Taqueria San Jose #1

Name: Taqueria San Jose #1
Address: 3253 S HALSTED ST, Chicago, 60608
Rating: 54

3253 S HALSTED ST, Chicago

Last Inspected: 9/26/2025

▼Declining

Own or manage this restaurant?

Claim it to unlock analytics →

0Fair

Pilsen

Ranked #319 of 405 in Pilsen

Declining

6 inspections

Last: Sep 26, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

4.3

Avg Violations

7 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

Pest issuesHigh Priority

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-46

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-11 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

-15 pts

Latest

100% weight

2nd

60% weight

100

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

3253 S HALSTED ST, Chicago, IL 60608

Open in Maps

View Menu Order Online

Violation Timeline

Mar 2023

1 inspections

1 intermediate

Mar

Mar 2024

3 inspections

2 high priority

2 intermediate

5 basic

May 2025

1 inspections

2 high priority

6 basic

May

Sep 2025

1 inspections

1 high priority

4 intermediate

3 basic

Inspection History

6 records on file

1 Complaint3 Canvass2 Canvass Re-Inspection

Sep 25

Complaint InspectionLatestPass w/ Conditions

1 High4 Med3 Basic

8 total1 risk factor

59/100inspection score

−36 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
UPON ARRIVAL, NO CERTIFIED FOOD MANAGER ON SITE WHILE OPEN AND OPERATING. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE OPEN AND OPERATING. MANAGER ARRIVED ON SITE DURING THE WALK THROUGH OF THE FACIITY. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER HOT HOLDING TEMPERATURE OF STEAK. FOUND COOKED STEAK NOT IN A HOT HOLDING UNIT AT 71.8F IN THE REAR PREP AREA WITH NO TIME/TEMPERATURE LOG BOOK PROVIDED. INSTRUCTED TO MAINTING A HOT HOLDING TEMPERATURE OF 135F OR ABOVE FOR TCS FOODS. APPROXIMATELY 13LBS AT $51 WORTH OR PRODUCT DISCARDED. PRIORITY VIOLATION 7-38-005, CITATION ISSUED
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. FOUND BIG CONTAINERS OF REFRIED BEANS (51.7F) AND SHREDDED CHEESE (55.8F). INSTRUCTED TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES FOR TCS FOODS. APPROXIMATELY 21LBS AT $87 WORTH OF PRODUCT DISCARDED. PRIORITY VIOLATION 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #21.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED A SPRAY BOTTLE WITH OIL IN THE REAR PREP AREA AND GLASS CONTAINERS AND SQUIRT BOTTLES AT THE FRONT SERVICE COUNTER/ PREP AREA NOT LABELED. INSTRUCTED TO LABEL WITH COMMON FOOD NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A SMALL OPENING AT THE BOTTOM OF THE FRONT ENTRANCE DOOR. INSTRUCTED TO SEAL OPENING AND MAINTAIN.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED THE ICE SCOOP IMPROPERLY STORED ON THE PREP TABLE AT THE FRONT SERVICE/FOOD PREP AREA. INSTRUCTED TO PROPERLY STORE IN A FOOD GRADE BIN.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED IMPROPER USE OF YELLOW WIPING CLOTH. OBSERVED FOOD HANDLER WIPE HANDS ON WIPING CLOTH THROUGHOUT DISHWAHSING PROCCESS AND PLACE WIPING CLOTH ON TABLE BEHIND WAREWAHSING SINK. INSTRUCTED TO PUT MENTIONED WIPING CLOTH IN THE DIRTY PILE AND TO NEVER WIPE HANDS ON WIPING CLOTH AND REUSE TO WIPE SURFACES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SLIGHT FOOD CRUMBS IN THE CREVICES ALONG THE WALLS IN THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−36 pts

Risk factor bonus (1× +5)−5 pts

May 25

Canvass InspectionPass w/ Conditions

2 High6 Basic

8 total2 risk factors

58/100inspection score

−32 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE (PIC) HAS NO VALID CITY OF CHICAGO CERTIFIED FOOD MANAGER'S (CFM) CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID CFM CERTIFICATE AT ALL TIMES. VIOLATION WRITTEN ON VIOLATION #2
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CHICAGO CFM ON SITE WHILE PREPARING/SERVING TCS FOODS (I.E. BEEF, CHICKEN, BEANS, ETC.) INSTRUCTED TO HAVE A CFM ON SITE WHEN PREPARING/SERVING TCS FOODS. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM OF SANITIZING AGENT USED) WHEN NOT IN USE. MAINTAIN SAME.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CAN OPENER IN FOOD PREP AREA WITH A THICK BUILD UP OF FOOD AND DIRT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CAN OPENER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
WORN/DAMAGED RUBBER GASKETS ON 2-DOOR COOLER BY THE COOKING EQUIPMENT IN THE FOOD PREP AREA. INSTRUCTED TO REPLACE GASKETS AND MAINTAIN GOOD REPAIR. -RUSTY STORAGE RACKS IN THE FOOD PREP AREA BY THE 3-COMP. SINK AND PREP TABLE. INSTRUCTED TO REMOVE RUST FROM STORAGE RACK OR REPLACE TO MAINTAIN A RUST FREE, SMOOTH AND EASILY CLEANABLE SURFACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE INTERIOR OF OF THE REACH IN COOLERS BY THE COOKING EQUIPMENT WITH DIRT AND FOOD DEBRIS ON THE LOWER SURFACES AND RUBBER GASKETS. INSTRUCTED TO CLEAN AND MAINTAIN THE INTERIOR OF THE COOLERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
THE FLOORS UNDER THE COOKING/COOLING EQUIPMENT AND IN THE CORNERS IN THE PREP/BASEMENT AREA WITH DIRT, GREASE/FOOD AND DEBRIS. INSTRUCTED TO DETAIL CLEAN FLOORS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WATER STAINED CEILING TILES IN THE DINING AREA. INSTRUCTED TO REPLACE CEILING TILES AND MAINTAIN STAIN FREE CEILING TILES.

Base deductions−32 pts

Risk factor bonus (2× +5)−10 pts

Mar 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Mar 24

Canvass Re-Inspection InspectionFail

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

46GLOVES USED PROPERLY−2
3-304.15(B-D) OBSERVED FOOD HANDLERS NOT USING FOOD-GRADE DISPOSABLE GLOVES TO HANDLE READY-TO-EAT FOODS. INSTRUCTED TO TRAIN ALL FOOD HANDLERS ON PROPER GLOVE USE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED FLOORS WITH ACCUMULATED FOOD AND GREASE DEBRIS LOCATED UNDER THE FLATTOP GRILL. INSTRUCTED TO CLEAN.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
8-404.13(B:3) OBSERVED PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM INSPECTION REPORT #2590705 DATED 3/8/24; 25-3-603.11: **PF** (A) If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the LICENSE HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in �� (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. - (B) DISCLOSURE shall include: (1) description of the animal-derived FOODS, such as ?oysters on the half shell (raw oysters),? ?raw-EGG Caesar salad,? and ?hamburgers (can be cooked to order)?; or (2) Identification of the animal-derived FOODS by asterisking them to a footnote that st

Base deductions−6 pts

Mar 24

Canvass InspectionFail

2 High2 Med2 Basic

6 total

66/100inspection score

−34 pts

High Priority (2)

−20 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
3-301.11(B) OBSERVED A MALE FOOD HANDLER PLATING READY-TO-EAT FOOD (TOMATOES, CHEESE) WITH HIS BARE HANDS. INSTRUCTED NEVER TO ALLOW BARE-HAND CONTACT WITH ANY READY-TO-EAT FOODS. INSTEAD, THE FOOD HANDLERS MUST USE FOOD-GRADE DISPOSABLE GLOVES. SPOONS OR TONGS TO HANDLE ALL READY-TO-EAT FOODS. PRIORITY VIOLATION. CITATION ISSUED 7-38-010.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-601.11(A) OBSERVED A BLACK SUBSTANCE DRIPPING ONTO THE ICE LOCATED ON THE ICE MAKER PART IN THE ICE MACHINE USED FOR HUMAN CONSUMPTION. INSTRUCTED TO DISCARD ICE AND CLEAN AND SANITIZE THE ENTIRE ICE MACHINE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
3-603.11 OBSERVED NO CONSUMER ADVISORY DISCLOSURE AND REMINDER ON THE MENU FOR ALL ITEMS THAT CAN ORDERED UNDERCOOKED OR RAW (EGGS). INSTRUCTED TO PROVIDE A CONSUMER ADVISORY DISCLOSURE AND REMINDER ON THE PHYSICAL AND BOARD MENU FOR ALL ITEMS THAT CAN BE ORDERED UNDERCOOKED OR RAW. PRIORITY FOUNDATION 7-38-005.
36THERMOMETERS PROVIDED & ACCURATE−5
4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE PROPERLY TO TAKE FOOD TEMPERATURES OF COLD AND HOT FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.

Basic (2)

−4 pts

46GLOVES USED PROPERLY−2
3-304.15(B-D) OBSERVED FOOD HANDLERS NOT USING FOOD-GRADE DISPOSABLE GLOVES TO HANDLE READY-TO-EAT FOODS. INSTRUCTED TO TRAIN ALL FOOD HANDLERS ON PROPER GLOVE USE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED FLOORS WITH ACCUMULATED FOOD AND GREASE DEBRIS LOCATED UNDER THE FLATTOP GRILL. INSTRUCTED TO CLEAN.

Base deductions−34 pts

Mar 23

Canvass InspectionPass w/ Conditions

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND IMPROPER COLD HOLDING TEMPERATURES OF COOKED BEANS, COOKED CHICKEN, COOKED RICE, AND SHRIMP AT TEMPERATURES RANGING FROM 51F - 46F LOCATED IN REACH IN COOLER. INSTRUCTED MANAGER TO DISCARD AND DENATURE 40 LBS OF FOOD AT $300 AT THE TIME OF INSPECTION. INSTRUCTED MANAGER TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Base deductions−5 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 Unknown Restaurants Best in Chicago All Illinois Restaurants