What is Taqueria Uptown's health inspection score?

Taqueria Uptown has a SafeDine safety score of 94 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Taqueria Uptown last inspected?

Taqueria Uptown was last inspected on March 12, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria Uptown have?

Taqueria Uptown has 44 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria Uptown safe to eat at?

Yes, Taqueria Uptown has an excellent safety record with a score of 94/100. This indicates strong compliance with health and safety standards.

Official Health Record

Taqueria Uptown

Name: Taqueria Uptown
Address: 1144 W BRYN MAWR AVE, Chicago, 60660
Rating: 94

1144 W BRYN MAWR AVE, Chicago

Last Inspected: 3/12/2026

▲Improving

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0Excellent

Edgewater

Ranked #34 of 282 in Edgewater

Improving

8 inspections

Last: Mar 12, 2026

high confidence

Directions Order

Inspections

13%

Clean Rate

5.5

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

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

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-7

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+9 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 93/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (94/100) 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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1144 W BRYN MAWR AVE, Chicago, IL 60660

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Violation Timeline

Jan 2023

1 inspections

1 high priority

1 intermediate

5 basic

Jan

Jan 2024

2 inspections

1 high priority

1 intermediate

12 basic

Jan 2025

1 inspections

2 intermediate

5 basic

Jan

Apr 2025

1 inspections

2 high priority

1 intermediate

5 basic

May 2025

1 inspections

4 basic

May

Mar 2026

2 inspections

2 intermediate

2 basic

Inspection History

8 records on file

2 Canvass Re-Inspection4 Canvass1 Complaint Re-Inspection1 Complaint

Mar 26

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Mar 26

Canvass InspectionFail

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR ALL RAW OR UNDERCOOKED FOOD ITEMS (OVER EASY EGGS). MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE ALL FOODS WHICH CAN BE SERVED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO THE REMINDER STATEMENT WITH AN ASTERISK. PRIORITY FOUNDATION VIOLATION 7-38-005.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF RODENT ACTIVITY IN THE FRONT AND REAR FOOD PREP AREAS AND BASEMENT STORAGE AREAS. OBSERVED APPROX. 100 MOUSE DROPPINGS IN THE FOLLOWING AREAS: SHELVES BENEATH THE FRONT COUNTER, ON THE FLOOR SURROUNDING THE 1-DOOR REFRIGERATOR IN THE CORNER OF THE DINING ROOM, HVAC CLOSET ON THE FLOOR SURROUNDING THE FURNACE, IN THE BASEMENT STORAGE AREA PLATFORM NEXT TO THE STAIRCASE AND IN THE CORNER OF THE BASEMENT STORAGE ROOM, ON THE SHELVES OF THE PREP TABLES, INSIDE OF THE DEEP FRYER AND ON THE BOTTOM SHELF OF THE STEAM TABLE. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS THROUGHOUT THE PREMISES. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE FOLLOWING EQUIPMENT IN THE FOOD PREP AREA: PREP TABLES, PREP COOLERS, SIDE OF THE GRILL, INTERIOR AND EXTERIOR OF THE DEEP FRYER, AND THE INTERIOR OF THE ICE MACHINE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE FLOOR OF THE FOOD PREP AREA AROUND THE GREASE TRAP AND BEHIND AND UNDER THE COOKING EQUIPMENT. CLEAN THE GREASE ON THE WALL BEHIND THE COOKING EQUIPMENT.

Base deductions−14 pts

May 25

Complaint Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12 NOTED IMPROPER FOOD SCOOPS FOR HOT, COLD AND DRY BULK FOODS. SCOOPS WITHOUT HANDLES AND BEING STORED INSIDE THE FOODS. MUST PROVIDE PROPER FOOD SCOOPS WITH HANDLES INVERTED FROM THE FOODS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 SHELVING UNDER THE COOKS LINE FLAT GRILL AND STEAM TABLE WITH DIRT AND ACCUMULATED FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-101.11 NOTED OPEN HOLE IN THE WALL INSIDE THE FRONT PREP HAND SINK CABINET. MUST SEAL. ALSO NOTED OPEN CRACKS/CREVICES IN THE BASEBOARD AND WALLS INSIDE THE WASHROOM. MUST SEAL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11 FLOORS THROUGHOUT THE KITCHEN, UNDER ALL SHELVING AND COOKS LINE EQUIPMENT WITH DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.-----MUST NOT USE CARDBOARD AS MATTING FOR FLOORS AT THE DISHWASHING SINK.

Base deductions−8 pts

Apr 25

Complaint InspectionFail

2 High1 Med5 Basic

8 total

65/100inspection score

−35 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBERVED THE KITCHEN HAND WASHING SINK NOT ACCESSIBLE FOR USE. NOTED A CASE OF FRESH CILANTRO BEING STORED ON TOP AND INSIDE OF THE HAND SINK. COOK REMOVED. REVIEWED THAT HAND WASHING SINKS MUST BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
15FOOD SEPARATED AND PROTECTED−10
OBSERVED RAW ANIMAL ORIGIN EGGS BEING STORED ON RACK SHELVING DIRECTLY ABOVE UNCOVERED COOKED BEEF AND UNCOVERED READY TO EAT CHOPPED CILANTRO INSIDE THE COOKS LINE COOLER. COOK REMOVED. REVIEWED PROPER FOOD PROTECTION DURING STORAGE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 75 TO 100 MICE DROPPINGS IN THE FOLLOWING AREAS: THROUGHOUT THE FRONT PREP COUNTER ON SHELVING, INSIDE THE HAND SINK CABINET, BEHIND ALL FRONT COOLERS AND ICE MACHINE. THROUGHOUT THE BASEMENT DRY FOOD STORAGE SHELVING AND STAIRS LEADING TO BASEMENT. IN THE WASHROOM. INSTRUCTED TO REMOVE ALL DROPPINGS, SANITIZE ALL AFFECTED AREAS AND RECOMMEND HAVING THE PEST CONTROL CO. SERVICE FOR MICE. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED IMPROPER FOOD SCOOPS FOR HOT, COLD AND DRY BULK FOODS. SCOOPS WITHOUT HANDLES AND BEING STORED INSIDE THE FOODS. MUST PROVIDE PROPER FOOD SCOOPS WITH HANDLES INVERTED FROM THE FOODS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
SHELVING UNDER THE COOKS LINE FLAT GRILL AND STEAM TABLE WITH DIRT AND ACCUMULATED FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED OPEN HOLE IN THE WALL INSIDE THE FRONT PREP HAND SINK CABINET. MUST SEAL. ALSO NOTED OPEN CRACKS/CREVICES IN THE BASEBOARD AND WALLS INSIDE THE WASHROOM. MUST SEAL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGHOUT THE KITCHEN, UNDER ALL SHELVING AND COOKS LINE EQUIPMENT WITH DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.-----MUST NOT USE CARDBOARD AS MATTING FOR FLOORS AT THE DISHWASHING SINK.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 1-7-25 REPORT #2610159 NOT CORRECTED. #37-: ALL BULK FOOD CONTAINERS MUST BE LABELED WITH PRODUCT COMMON NAMES IE: RICE.#41-: ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−35 pts

Jan 25

Canvass InspectionPass

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
MISSING INTERNAL THERMOMETER INSIDE THE SMALL BLACK COOLER BEHIND THE FRONT PREP COUNTER.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS MUST BE LABELED WITH PRODUCT COMMON NAMES IE: BEANS AND RICE.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED A FOOD COOLER LOCATED IN THE DINING ROOM WITH CUSTOMER ACCESS. MUST PROTECT FROM THE PUBLIC. REMOVE FROM THE DINING ROOM OR PROVIDE A LOCK FOR THE COOLER.
40PERSONAL CLEANLINESS−2
FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS WHEN PREPARING FOODS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
FRONT PREP WOODEN CABINET OF THE HAND WASHING SINK BROKEN. FALLING FROM THE SINK AND WALL. MUST REPLACE/REPAIR OR REMOVE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
METAL RACK SHELVING INSIDE THE SMALL BLACK COOLER BEHIND THE FRONT PREP COUNTER WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

Base deductions−20 pts

Jan 24

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.11(B, C, D, E)--- BROKEN/MISSING DOOR HANDLE ON THE KITCHEN TALL TWO DOOR REACH-IN COOLER. MUST REPLACE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13-- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13--- NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE FOR ALL.

Base deductions−6 pts

Jan 24

Canvass InspectionFail

1 High1 Med9 Basic

11 total1 risk factor

62/100inspection score

−33 pts

High Priority (1)

−10 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO WRITTEN CLEANING PROCEDURE FOR A VOMIT/DIARRHEA EVENT OR ANY REQUIRED EQUIPMENT OR KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED. FOODS SUCH AS OVER EASY EGGS, STEAK ON THE PRINTED MENU. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON BOTH THE PRINTED AND VIRTUAL MENUS. PROVIDE A CONSUMER ADVISORY. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

Basic (9)

−18 pts

40PERSONAL CLEANLINESS−2
COOK NOTED WITHOUT HAIR RESTRAINT. MUST HAVE EFFECTIVE HAT/HAIR RESTRAINT AT ALL TIMES.
41WIPING CLOTHS: PROPERLY USED & STORED−2
COOKS LINE WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH SANITIZING SOLUTION BETWEEN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN/MISSING DOOR HANDLE ON THE KITCHEN TALL TWO DOOR REACH-IN COOLER. MUST REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
SHELVING UNDER THE FLAT TOP GRILL WITH GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
EXCESSIVE GREASE ON THE CORNER WALL ON THE COOKS LINE. MUST CLEAN/REMOVE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST NOT USE CARDBOARD AS MATTING FOR FLOORS THROUGHOUT THE PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SOILED MOP HEADS MUST BE STORED INVERTED.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS. MUST PROVIDE FOR ALL.

Base deductions−33 pts

Risk factor bonus (1× +5)−5 pts

Jan 23

Canvass InspectionPass w/ Conditions

1 High1 Med5 Basic

7 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
NOTED EMPLOYEES WASHING HANDS AT THE 3 COMPARTMENT SINK OF THE KITCHEN PREP AREA. INSTRUCTED TO WASH HANDS AT THE HAND WASH SINK WITH SOAP AND PAPER TOWEL. PRIORITY FOUNDATION #7-38-010

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 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 (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AND BOWLS TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE FRONT PREP AREA. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE FREEZER AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED DIRTY AND DUSTY WALL VENTILATION UNIT AT THE DINING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−25 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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