What is LA Bahia DE Acapulco, Inc.'s health inspection score?

LA Bahia DE Acapulco, Inc. 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 LA Bahia DE Acapulco, Inc. last inspected?

LA Bahia DE Acapulco, Inc. was last inspected on June 13, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Bahia DE Acapulco, Inc. have?

LA Bahia DE Acapulco, Inc. has 15 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Bahia DE Acapulco, Inc. safe to eat at?

Yes, LA Bahia DE Acapulco, Inc. 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 LA Bahia DE Acapulco, Inc. serve?

LA Bahia DE Acapulco, Inc. serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

LA Bahia DE Acapulco, Inc.

Name: LA Bahia DE Acapulco, Inc.
Address: 1632 W 47TH ST, Chicago, 60609
Rating: 88

1632 W 47TH ST, Chicago

Last inspected 9mo ago

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0Excellent

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 17% of american restaurants

Stable

6 inspections

Last: Jun 13, 2025

medium confidence

Directions Order

Inspections

Clean Rate

2.5

Avg Violations

10 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

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance 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

-2 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 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

1632 W 47TH ST, Chicago, IL 60609

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Violation Timeline

Jul 2022

1 inspections

4 basic

Jul

Apr 2023

2 inspections

2 high priority

3 basic

Jun 2023

1 inspections

2 basic

Jun

Jun 2024

1 inspections

2 intermediate

1 basic

Jun 2025

1 inspections

1 basic

Jun

Inspection History

6 records on file

4 Canvass1 Complaint1 Canvass Re-Inspection

Jun 25

Canvass InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED HEAVY EQUIPMENT LOCATED IN PREP UNDER VENTILATION HOOD WITH HEAVY GREASE DEPOSITS BUILT UP ON EXTERIOR SURFACES. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN.

Base deductions−2 pts

Jun 24

Canvass InspectionPass w/ Conditions

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE KITCHEN COOLER TO BE IMPROPER: CHICKEN 49.1F, BEEF 46.2F, OYSTERS 51.0F, INTESTINES 52.0F, SLICED TOMATOES 54.7F, EGGS 52.0F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $70.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
35APPROVED THAWING METHODS USED−5
OBSERVED IMPROPER THAWING IN THE CONTAINER OF COLD WATER DONE ON FROZEN SHRIMP. THAWING MUST OCCUR WITH FOOD PLACED IN THE WALK-IN COOLER OVERNIGHT OR UNDER COLD RUNNING WATER. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD AND FILTERS.

Base deductions−12 pts

Jun 23

Complaint InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTH ON FRONT PREP SURFACE AREA. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING/NOT WORKING AT LEFT, MIDDLE, AND RIGHT COMPARTMENTS. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS AT 3-COMPARTMENT SINK.

Base deductions−4 pts

Apr 23

Canvass Re-Inspection InspectionPass

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14- MISSING HANDWASH SIGNAGE AT FRONT COUNTER PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12- INSTRUCTED TO CLEAN UNDER THREE COMPARTMENT SINK TO REMOVE FOOD DEBRIS AND GREASE.

Base deductions−12 pts

Apr 23

Canvass InspectionFail

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MISSING HANDWASH SIGNAGE AT FRONT COUNTER PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (2)

−4 pts

52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
3-COMPARTMENT SINK IMPROPERLY DRAINING, WASTE WATER WITH FOOD DEBRIS IMMEDIATELY BACKING UP FROM DRAIN ONTO FLOOR WHEN WATER BEING DRAINED (ONE BASIN AT TIME). INSTRUCTED TO REPAIR SINK TO DRAIN PROPERLY WITHOUT WASTE WATER BACKING UP AND ACCUMULATING ONTO FLOOR. 7-38-030(C) PRIORITY. CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN UNDER THREE COMPARTMENT SINK TO REMOVE FOOD DEBRIS AND GREASE.

Base deductions−14 pts

Jul 22

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: EXTERIOR SURFACES OF COOKING EQUIPMENT, INTERIOR BOTTOM OF FRYER, SURFACE AREA UNDERNEATH GRILLS. INSTRUCTED TO WIPE INTERIOR PANEL OF ICE MACHINE BEHIND FRONT COUNTER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN CEILING VENT BEHIND FRONT SERVICE COUNTER TO REMOVE DUST OBSERVED. INSTRUCTED TO CLEAN THE WINDOW FAN IN KITCHEN ABOVE THE 3 COMP SINK.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO CLEAN VENTS IN HOODED SYSTEM ABOVE COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOUND ONE EXPIRED FOOD HANDLER CERTIFICATE; INSTRUCTED TO HAVE EMPLOYEE OBTAIN A VALID CERTIFICATE.

Base deductions−8 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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