What is EL Tarasco's health inspection score?

EL Tarasco has a SafeDine safety score of 88 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was EL Tarasco last inspected?

EL Tarasco was last inspected on August 8, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Tarasco have?

EL Tarasco has 30 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Tarasco safe to eat at?

Yes, EL Tarasco has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

What type of cuisine does EL Tarasco serve?

EL Tarasco serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

EL Tarasco

Name: EL Tarasco
Address: 4358 W 51ST ST, Chicago, 60632
Rating: 88

4358 W 51ST ST, Chicago

Last inspected 9mo ago

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0Excellent

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 22% of american restaurants

Declining

6 inspections

Last: Aug 8, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-12

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-5 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

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4358 W 51ST ST, Chicago, IL 60632

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Violation Timeline

Nov 2022

2 inspections

5 intermediate

10 basic

Nov

Aug 2023

1 inspections

1 high priority

5 basic

Aug 2024

2 inspections

4 basic

Aug

Aug 2025

1 inspections

1 intermediate

4 basic

Inspection History

6 records on file

4 Canvass2 Canvass Re-Inspection

Aug 25

Canvass InspectionLatestPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MISSING COMMON NAME ON DRY STORAGE CONTAINERS/SPICES. INSTD TO LABEL WITH COMMON NAME AND MAINTAIN

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
ICE SCOOP IMPROPERLY STORED ON TOP OF ICE MACHINE. INSTD TO STORE IN A CLEAN PROTECTED MANNER
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
REUSING SINGLE SERVICE COUNTRY CROCK BUTTER CONTAINERS FOR FOOD STORAGE. INSTD TO USE PROPER FOOD GRADE CONTAINERS DESIGNED FOR MULTI USE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
WHEELS OF FRYERS WITH EXCESSIVE GREASE ACCUMULATION. INSTD TO CLEAN AND MAINTAIN SAME.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BEVERAGE DRAIN LINE IMPROPERLY DRAINING INTO SINK (BASEMENT BAR). INSTD TO HAVE PROPERLY ROUTED/DRAINING AND MAINTAIN

Base deductions−13 pts

Aug 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.13(C) OBSERVED CLAY/CERAMIC CUPS ON PREMISES WITH NO DOCUMENTATION NOR STAMP, MAINTAINING THEM TO BE LEAD-FREE. INSTRUCTED PERSON IN CHARGE TO REMOVE FROM PREMISES OR PROVIDE DOCUMENTATION.

Base deductions−2 pts

Aug 24

Canvass InspectionFail

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CLAY/CERAMIC CUPS ON PREMISES WITH NO DOCUMENTATION NOR STAMP MAINTAINING THEM TO BE LEAD-FREE. INSTRUCTED PERSON IN CHARGE TO REMOVE FROM PREMISES OR PROVIDE DOCUMENTATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEEP ENCRUSTED GREASE AROUND BOTTOM OF GREASE TRAP. INSTRUCTED PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS FROM REPORT #2580548 DATED 8/23/23 NOT CORRECTED; #47-OBSERVED FACILITY USING LARGE 55-GALLON GARBAGE CONTAINERS TO MAKE AND PREPARE FOODS (SALSA). INSTRUCTED TO PROVIDE PROPER FOOD GRADE CONTAINERS/STORAGE EQUIPMENT AND MAINTAIN. #49-OBSERVED EXCESSIVE FOOD RESIDUE, GREASE BUILD UP, AND DEBRIS NOTED ON ALL COOKING EQUIPMENT, SIDES, UNDERNEATH AND IN BETWEEN GRILLS, FRYERS, ALL ATTACHED DRIP TRAYS, ALL DOOR GASKETS FOR COOLERS AND FREEZERS, STORAGE SHELVES, AND ALL ATTACHED PIPING OF EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN. #55-OBSERVED SPLATTER OF FOOD RESIDUE AND GREASE BUILD-UP WAS NOTED ON ALL THE WALLS AND ALONG WALL BASES BEHIND EQUIPMENT IN THE KITCHEN AREA. INSTUCTED TO DETAIL CLEAN AND MAINTAIN. PRIORITY FOUNDATION #7-42-090. CITATION ISSUED.

Base deductions−6 pts

Aug 23

Canvass InspectionPass

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED INTERIOR OF ICE MACHINE IN THE BASEMENT WITH SLIGHT BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FACILITY USING LARGE 55 GALLON GARBAGE CONTAINERS TO MAKE AND PREPARE FOODS (SALSA). INSTRUCTED TO PROVIDE PROPER FOOD GRADE CONTAINERS/STORAGE EQUIPMENT AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXCESSIVE FOOD RESIDUE, GREASE BUILD UP, AND DEBRIS NOTED ON: ALL COOKING EQUIPMENT, SIDES, UNDERNEATH AND IN BETWEEN GRILLS, FRYERS, ALL ATTACHED DRIP TRAYS, ALL DOOR GASKETS FOR COOLERS AND FREEZERS, STORAGE SHELVES, AND ALL ATTACHED PIPING OF EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SPLATTER FOOD RESIDUE AND GREASE BUILD UP NOTED ON ALL THE WALLS AND ALONG WALL BASES BEHIND EQUIPMENT IN THE KITCHEN AREA. INSTUCTED TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOPS STORED IN THE BUCKETS IN THE KITCHEN ENTRY AREA. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED GREASE BUILD UP ON THE FANS IN THE VENTILATION HOOD OVER THE COOKLINE. INSTRUCTED TO DETAIL CLEAN AND MAINTTAIN.

Base deductions−20 pts

Nov 22

Canvass Re-Inspection InspectionPass

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETERS INSIDE ALL COOLERS, MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOUND BULK CONTAINERS WITHOUT LABELS (SUGAR, SALT, RICE ETC.). INSTRUCTED TO LABEL CONTAINERS WHEN FOOD IS NOT IN ORIGINAL CONTAINER, MAINTAIN.

Basic (5)

−10 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
INSTRUCTED TO INVERT DISHES AND PANS DURING STORAGE, MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS WITH DARK GROOVES (MIDDLE BOARD IN PREP AREA, AND NEXT TO DISH AREA). INSTRUCTED TO REPLACE OR REFINISH CUTTING BOARDS AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
FOUND LOOSE FAUCET AT HANDWASHING SINK IN 1ST FLOOR WOMEN'S RESTROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND ITEMS STORED ON FLOOR IN LOFT STORAGE AREA. INSTRUCTED TO ELEVATE ALL ITEMS AT LEAST 6" OFF FLOOR FOR EASE OF CLEANING, MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
FOUND LIGHT BULB MISSING AT VENTILATION HOOD ACROSS FROM DISH AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

Base deductions−20 pts

Nov 22

Canvass InspectionFail

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MISSING DISCLOSURE FOR CONSUMER ADVISORY NOTED ON MENU. INSTRUCTED TO PROVIDE DISCLOSURE FOR ALL RAW AND UNDERCOOKED ANIMALS FOODS (EGGS, CARNE ASADA COOKED TO ORDER, AND CEVICHE) AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005.
36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETERS INSIDE ALL COOLERS, MAINTAIN.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOUND BULK CONTAINERS WITHOUT LABELS (SUGAR, SALT, RICE ETC.). INSTRUCTED TO LABEL CONTAINERS WHEN FOOD IS NOT IN ORIGINAL CONTAINER, MAINTAIN.

Basic (5)

−10 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
INSTRUCTED TO INVERT DISHES AND PANS DURING STORAGE, MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS WITH DARK GROOVES (MIDDLE BOARD IN PREP AREA, AND NEXT TO DISH AREA). INSTRUCTED TO REPLACE OR REFINISH CUTTING BOARDS AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
FOUND LOOSE FAUCET AT HANDWASHING SINK IN 1ST FLOOR WOMEN'S RESTROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND ITEMS STORED ON FLOOR IN LOFT STORAGE AREA. INSTRUCTED TO ELEVATE ALL ITEMS AT LEAST 6" OFF FLOOR FOR EASE OF CLEANING, MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
FOUND LIGHT BULB MISSING AT VENTILATION HOOD ACROSS FROM DISH AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

Base deductions−25 pts

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Community Safety Reports

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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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