What is SU Taqueria EL Gallo Bravo 5, Inc.'s health inspection score?

SU Taqueria EL Gallo Bravo 5, Inc. has a SafeDine safety score of 75 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was SU Taqueria EL Gallo Bravo 5, Inc. last inspected?

SU Taqueria EL Gallo Bravo 5, Inc. was last inspected on March 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does SU Taqueria EL Gallo Bravo 5, Inc. have?

SU Taqueria EL Gallo Bravo 5, Inc. has 41 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is SU Taqueria EL Gallo Bravo 5, Inc. safe to eat at?

SU Taqueria EL Gallo Bravo 5, Inc. has a good safety record with a score of 75/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does SU Taqueria EL Gallo Bravo 5, Inc. serve?

SU Taqueria EL Gallo Bravo 5, Inc. serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

SU Taqueria EL Gallo Bravo 5, Inc.

Name: SU Taqueria EL Gallo Bravo 5, Inc.
Address: 1429 W MONTROSE AVE, Chicago, 60613
Rating: 75

1429 W MONTROSE AVE, Chicago

Last Inspected: 3/27/2026

▲Improving

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0Good

Mexican•Lakeview

Ranked #646 of 999 in Lakeview

Improving

8 inspections

Last: Mar 27, 2026

high confidence

Directions Order

Inspections

13%

Clean Rate

5.1

Avg Violations

3 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 issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-28

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-15 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+10 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 72/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (75/100) which is computed during our regular data sync.

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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1429 W MONTROSE AVE, Chicago, IL 60613

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Violation Timeline

Aug 2022

1 inspections

1 intermediate

4 basic

Aug

May 2023

1 inspections

1 high priority

1 intermediate

3 basic

Oct 2023

2 inspections

2 high priority

5 basic

Oct

Oct 2024

1 inspections

2 intermediate

5 basic

Apr 2025

1 inspections

1 high priority

1 intermediate

7 basic

Apr

Mar 2026

2 inspections

1 high priority

7 intermediate

Inspection History

8 records on file

2 Canvass Re-Inspection3 Canvass2 Complaint1 Complaint Re-Inspection

Mar 26

Canvass Re-Inspection InspectionLatestPass

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5

Base deductions−15 pts

Mar 26

Canvass InspectionPass with Conditions

1 High4 Med

5 total1 risk factor

65/100inspection score

−30 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROLRisk Factor−10

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5

Base deductions−30 pts

Risk factor bonus (1× +5)−5 pts

Apr 25

Complaint InspectionPass w/ Conditions

1 High1 Med7 Basic

9 total

71/100inspection score

−29 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HOT WATER AVAILABLE AT THE EXPOSED HAND WASHING SINK LOCATED BETWEEN FOOD PREPARATION AREAS/DISHWASHING AREA. WATER TEMPERATURE 62.1F AT THIS TIME. INSTRUCTED TO REPAIR AND MAINTAIN HOT WATER AT THE MINIUM TEMPERATURE OF 100.0F FOR PROPER HAND WASHING. PLUMER ON SITE HOT WATER HAS BEEN REPAIRED DURING INSPECTION HOT WATER 105.0F. PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OUTER OPENINGS NOT PROTECTED. OBSERVED OPENING ON BOTTOM OF FRONT AND REAR RECEIVING DOORS. MUST MAKE DOORS RODENT PROOF TO PREVENT RODENT ENTRY.

Basic (7)

−14 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIOING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED ITEMS IN REAR FOOD PREPARATION AREA AND DINING AREA NOT ELEVATED OF THE FLOOR. MUST ELEVATE ITEMS OFF THE FLOOR AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE ALUMINUM FOIL WRAP AS LINER FOR BEHIND COOKING EQUIPMENT,REMOVE, CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED EXPOSED HAND WASHING SINK LOCATED BETWEEN FOOD PREPARATION AREAS DRAINING SLOW. MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILD UP INSIDE VENTILATION VENTS THROUGHOUT FACILITY. MUST CLEAN AND MAINTAIN. OBSERVED MISSING CEILING TILE ABOVE WALK-IN COOLER LOCATED IN REAR FOOD PREPARATION AREA. MUST REPAIR AND MAINTAIN. OBSERVED EXCESSIVE DUST BUILD UP ON WALLS INSIDE THE EMPLOYEE/CUSTOMER WASHROOM. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS ON FLOOR DRAINS IN FRONT/REAR FOOD PREPARATION AREAS AND DISHWASHING AREA. MUST CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
MUST PROVIDE ALLERGEN AWARENESS TRAINING FOR ALL CERTIFIED FOOD SERVICE MANAGERS ON SITE AND MAINTAIN CERTIFICATES ON SITE AT ALL TIMES.

Base deductions−29 pts

Oct 24

Canvass InspectionPass w/ Conditions

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN WALK IN COOLER: 15LBS OF SOUP AT 51.1F, 20LBS OF RICE AT 50.8, 5LBS OF BEEF AT 50.3F, AND 10 LBS OF CHICKEN AT 52.0F. MANAGER VOLUNTARILY DISCARDED AND ALL ITEMS AT TIME OF INSPECTION. ITEMS NEAREST DOOR OF WALK IN COOLER WERE NOT MAINTAINED BELOW 41F. APPROX. 50 LBS WITH A $350 VALUE DISCARDED. PRIORITY VIOLATION 7-38-005, CITATION ISSUED. INSTRUCTED TO MAINTAIN ALL TCS COLD FOODS AT 41F OR BELOW AT ALL TIMES.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED THE LARGE STORAGE BINS OF RICE AND BEANS TO NOT BE PROPERLY LABELED WITH COMMON FOOD NAME OF CONTENTS. INSTRUCTED MANAGER TO LABEL ALL BULK STORAGE CONTAINERS WITH NAME OF FOOD ITEMS.

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED HANDLES OF SCOOPS IN DRY STORGAE BINS AND PREPARATION COOLER TO BE IN CONTACT WITH FOOD ITEMS IN STORAGE BINS. INSTRUCTED MANAGER TO STORE ALL SCOOPS TO ENSURE HANDLES ARE NOT IN CONTACT WITH FOOD ITEMS IN BINS.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED SPATULAS, WHISKS, AND SCOOPS STORED WITH FOOD CONTACT SURFACES EXPOSED IN CUPS NEAR 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO INVERT ALL UTENSILS WHEN STORING TO HAVE HANDLES EXPOSED TO ELIMINATE POTENTIAL CONTAMINATION OF FOOD CONTACT SURFACES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE PLASTIC LINING ON THE TOP OF THE ICE MACHINE TO BE HEAVILY TORN AND DIRTY. OBSERVED ALUMINUM FOIL USED AS LINING ON OVEN AND SHELVING IN THE BACK. INSTRUCTED MANAGER TO REMOVE PROTECTIVE PLASTIC LINING AND ALUMINUM FOIL TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED GASKETS OF TWO DOOR PREPARATION COOLER ON WEST SIDE OF FACILITY TO BE HEAVILY TORN AND DAMAGED ON BOTH DOORS. INSTRUCTED MANAGER TO REPAIR OR REPLACE BOTH GASKETS AND MAINTAIN IN GOOD REPAIR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE GASKETS OF REACH IN COOLER ON EAST SIDE OF PREPARATION AREA TO BE HEAVILY SOILED AND FILLED WITH FOOD DEBRIS BUILD UP. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN GASKETS FREE OF EXCESSIVE FOOD DEBRIS BUILD UP.

Base deductions−20 pts

Oct 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 23

Complaint InspectionFail

2 High5 Basic

7 total2 risk factors

60/100inspection score

−30 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE PREPARED AND SERVED CHICKEN, BEEF, SOUP, ETC. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER SHOULD BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION#7-38-012. CITATION ISSUED.
6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEE DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED HEAVY ICE BUILD-UP INSIDE THE ICE CREAM CHEST FREEZER IN THE DINING AREA. INSTRUCTED DEFROST, CLEAN AND MAINTAIN UNITS.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
NOTED NO HOT RUNNING WATER THROUGHOUT ESTABLISHMENT. HOT WATER TEMPERATURES WERE AS FOLLOWS: WASH SINKS 90 F,3 COMPARTMENT SINK 89F. BATHROOM HAND WASH SINKS 90.1F. INSTRUCTED MANAGEMENT TO HAVE HOT RUNNING WATER OF ABOUT 100F MINIMUM FOR HAND WASH SINKS AND 110F FOR 3-COMPARTMENT SINKS. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKING FAUCET AT THE 3-COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
NOTED DIRT, GREASE, AND RUST ONTOP OF THE GREASE TRAP AT THE 3-COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALLBASE, UNDERNEATH EQUIPMENT (UNUSED AND STORED AT THE DINING AREA), UNDERNEATH HOT HEATING UNIT AT THE PREP AREA AND UNDERNEATH THE 3 COMPARTMENT SINK

Base deductions−30 pts

Risk factor bonus (2× +5)−10 pts

May 23

Canvass InspectionPass w/ Conditions

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED HAND WASH SINK AT THE PREP AREA IN POOR REPAIRS WITH WATER UNABLE TO BE TURNED OFF AT THE FAUCET OF THE HOT WATER (WATER THEREFORE TURNED OFF).INSTRUCTED TO ALWAYS HAND HOT AND COLD RUNNING WATER AT THE HAND WASH SINK AT ALL TIMES WITH SOAP AND PAPER TOWELS. MANAGER IMMEDIATELY REPAIRED THE SINK. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION VIOLATION#7-38-030(C).CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR. ALSO NOTED ASSORTED FOOD ITEMS STORED INSIDE WALK IN COOLER WITH NO LIDS. INSTRUCTED TO PROVIDE COVERS FOR ALL FOOD ITEMS DURING STORAGE TO PREVENT CONTAMINATION.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED INDIVIDUAL FOOD STORAGE CONTAINERS WITH NO HANDLE INSIDE A FOOD CONTAINER INSIDE THE WALK IN COOLER USED FOR SCOOPING . INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ICE SCOOP STORED INSIDE ICE MACHINE ON ICE. INSTRUCTED TO REMOVE AND PROVIDE AN ICE SCOOP HOLDER.

Base deductions−21 pts

Aug 22

Canvass Re-Inspection InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) NOTED NO THERMOMETERS INSIDE THE WALK-IN COOLER CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS AND MAINTAIN.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11 OBSERVED AN ICE SCOOP INSIDE THE ICE MACHINE IN THE REAR DISHWASHING AREA. THE ICE SCOOP WAS MAKING DIRECT CONTACT WITH THE ICE, WHICH IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO STORE ICE SCOOP AND MAINTAIN PROPERLY.
40PERSONAL CLEANLINESS−2
2-402.11 OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS IN THE FOOD PREP AREA WHILE HANDLING FOOD. INSTRUCTED TO HAVE ALL FOOD HANDLERS WEAR HAIR RESTRAINTS WHILE IN THE THE FOOD PREP AREA AND HANDLING FOOD AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 OBSERVED THE FLOORS UNDER THE EQUIPMENT UNDER THE VENTILATION HOOD WITH GREASE BUILD-UP AND FOOD DEBRIS. INSTRUCTED TO DEEP CLEAN, SANITIZE AND MAINTAIN SAID FLOORS.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED THE CERTIFIED FOOD MANAGER'S ON DUTY EXPIRED(06/12/2022) ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO RETAKE ALLERGEN TRAINING COURSE AND MAINTAIN RECORDS ON-SITE AT ALL TIMES.

Base deductions−13 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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