What is Hernandez Enterprises Inc's health inspection score?

Hernandez Enterprises Inc has a SafeDine safety score of 62 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hernandez Enterprises Inc last inspected?

Hernandez Enterprises Inc was last inspected on January 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hernandez Enterprises Inc have?

Hernandez Enterprises Inc has 40 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hernandez Enterprises Inc safe to eat at?

Hernandez Enterprises Inc has a safety score of 62/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Hernandez Enterprises Inc

Name: Hernandez Enterprises Inc
Address: 6983 N CLARK ST, Chicago, 60626
Rating: 62

6983 N CLARK ST, Chicago

Data may be outdated — inspected 1/17/2025

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0Fair

Rogers Park

Ranked #157 of 202 in Rogers Park

Declining

5 inspections

Last: Jan 17, 2025

low confidence

Directions Order

Inspections

20%

Clean Rate

Avg Violations

15 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

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-40

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-18 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 60/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (62/100) 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

6983 N CLARK ST, Chicago, IL 60626

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Violation Timeline

Aug 2022

1 inspections

2 high priority

2 intermediate

11 basic

Aug

Sep 2022

1 inspections

1 high priority

1 intermediate

8 basic

Apr 2023

1 inspections

Apr

Jan 2024

1 inspections

1 intermediate

6 basic

Jan 2025

1 inspections

2 high priority

1 intermediate

5 basic

Jan

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Jan 25

Canvass InspectionLatestPass w/ Conditions

2 High1 Med5 Basic

8 total

65/100inspection score

−35 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
WE OBSERVED NO SOAP PROVIDED AT WASH BOWL INSIDE REAR STAFF WASHROOM.INSTRUCTED TO PROVIDE IT FOR PROPER HANDWASHING. PRIORITY FOUNDATION VIOLATION :7-38-030(C),CITATION ISSUED ON 1-21-2025 UPON MY RETURN SOAP PROVIDED AT SAID SINK.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
WE OBSERVED NO PAPER TOWEL PROVIDED AT REAR STAFF WASHROOM INSTRUCTED TO PROVIDE FOR PROPER HANDWASHING. . PRIORITY FOUNDATION VIOLATION :7-38-030(C). CONSOLITED WITH ABOVE VIOLATION.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
DRY FOOD CONTAINERS AT REAR STORAGES MUST BE LABELED WITH COMMON NAME:FLOUR, SUGAR ETC.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
REPLACE POROUS SPLASH GUARD BETWEEN HANDWASHING SINK AND THREE COMPARTMENT SINK IN THE KITCHEN. SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST PROVIDE WORKING SINK STOPPERS FOR THE THREE COMPARTMENT SINK.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NO CLOSING DEVICE PROVIDED AT STAFF WASHROOM DOOR.INSTRUCTED TO PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
DEBRIS ON FLOOR UNDER SHELVES INSIDE THE TWO STORAGE AREA AT REAR HALLWAY. CLEAN AND MAINTAIN
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE FOR THE NEW CERTIFIED FOOD MANAGER. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Base deductions−35 pts

Jan 24

Canvass InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
FRONT DOOR WITH 1/4" TO 1/2" BOTTOM OPENING.REPAIR ISSUE

Basic (6)

−12 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED COOKS LINE KNIVES BEING STORED IMPROPERLY BETWEEN PREP COOLERS AND BEHIND THE PREP SINK. MUST PROVIDE A PROPER KNIFE HOLDER.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
SINGLE SERVING UTENSILS NOT PROPERLY STORED AT FRONT SERVING COUNTER. INSTRUCTED TO STORE INVERTED TO MINIMIZE CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
EXCESS RUST ON SHELVES INSIDE THE WALK-IN COOLER NOT CLEANABLE.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT SURFACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SLOW DRAINING URINAL AND SINK IN MENS WASHROOM. INSTRUCTED TO REPAIR ISSUE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
COVER IS REQUIRED AT RECEPTACLE INSIDE THE WASHROOM
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
ADDITIONAL FOOD HANDLER TRAINING IS REQUIRED

Base deductions−17 pts

Apr 23

Canvass InspectionCleanPass

No violations

100/100inspection score

Sep 22

Canvass Re-Inspection InspectionPass w/ Conditions

1 High1 Med8 Basic

10 total

69/100inspection score

−31 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14-- MUST PROVIDE HAND WASHING SIGNAGE AT THE FRONT PREP HAND WASHING SINK.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B)-- NO INTERNAL THERMOMETER INSIDE THE FRONT PREP TALL REACH-IN COOLER.

Basic (8)

−16 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
: 3-304.14-- SOILED WIPING CLOTHS THROUGHOUT THE FOOD PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12-- NOTED COOKS LINE KNIFE STORED BETWEEN THE GRILL AND THE PREP TABLE. SPATULA IS STORED BETWEEN THE WALL AND THE THREE-COMPARTMENT SINK. MUST PROPERLY STORE ALL UTENSILS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19-- MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS IN THE REAR KITCHEN AND THROUGHOUT DRY FOOD STORAGE. 4-501.11-- MUST PROVIDE PROPER STOPPERS FOR THE THREE-COMPARTMENT SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13-- MUST NOT USE TINFOIL AS LINER FOR SHELVING IN THE REAR PREP KITCHEN.----CHAIR IN THE REAR KITCHEN WITH EXCESSIVE FOOD SPLATTER. MUST CLEAN AND MAINTAIN. 4-601.11(B)-- INTERIOR OF REAR KITCHEN OVEN WITH DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11-- WALL BEHIND THE FRONT PREP HAND WASHING SINK WITH RAW, ROTTING WOOD, DIRT, AND DEBRIS. MUST REMOVE ROTTED WOOD, CLEAN, AND MAINTAIN.RAW WOOD 2X4 AT THE THRESHOLD OF THE WALK-IN COOLER. ALL RAW WOOD MUST BE PAINTED/SEALED/NON-ABSORBENT.----FLOORS UNDER AND AROUND THE THREE-COMPARTMENT SINK, GREASE TRAP, AND STOVE WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.---- WATER-DAMAGED CEILING TILES THROUGHOUT THE EMPLOYEE WASHROOM. MUST REPLACE. 6-501.114-- UNUSED BOXED COOLER AT THE FRONT PREP FOUND DIRTY WITH DEBRIS. MUST REMOVE FROM PREMISES TO PREVENT PEST INFESTATION OR MAINTAIN CLEANLINESS AT PROPER TEMPERATURE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
: 6-304.11- VENTILATION ABOVE THE REAR GAS STOVE IS NOT OPERATIONAL. MUST REPAIR/PROVIDE ADEQUATE VENTILATION.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13-- NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
8-404.13 (B:3) PREVIOUS PRIORITY FOUNDATION VIOLATIONS #60 AND #25 FROM 8-26-22 REPORT #2562856 NOT CORRECTED. #60--#37- FOUND LARGE BULK FOOD CONTAINERS WITH NO LABELS(BEANS, RICE, ETC. MUST PROVIDE.#55-FOUND FLOORS NOT CLEAN AT DRY STORAGE AREAS. MUST CLEAN. #57-FOUND FOOD HANDLER AT PREMISES WITH NO CERTIFICATE. MUST PROVIDE. THE MANAGER ON SITE OBTAINED A RECEIPT FOR THE EMPLOYEE'S ENROLLMENT IN A FOOD HANDLER CLASS. BULK CONTAINERS WERE LABELED, AND FLOORS WERE CLEANED DURING THE INSPECTION. #25- OBSERVED POSTED MENU FOR EGG DISHES SUCH AS EGGS MEXICANA, EGGS WITH HAM, AND EGGS WITH CHORIZO, ALL THAT MAY BE COOKED TO ORDER WITH NO CONSUMER ADVISORY POSTED/AVAILABLE THAT DISCLOSES AND REMINDS CONSUMERS. MUST PROVIDE A CONSUMER ADVISORY THAT DISCLOSES AND REMINDS CONSUMERS OF SUCH RAW OR UNDERCOOKED FOODS RISK OF ILLNESS. A CORRECT MENU AND CONSUMER ADVISORY THAT DISCLOSES AND REMINDS WAS CREATED DURING THE INSPECTION OF THE EGG DISHES. PRIORITY VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−31 pts

Aug 22

Canvass InspectionFail

2 High2 Med11 Basic

15 total

48/100inspection score

−52 pts

High Priority (2)

−20 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED THE COOK ON THE GRILL LINE HANDLING READY-TO-EAT FOODS SUCH AS PREPARED TACOS/TORTILLAS, READY-TO-EAT BREAD FOR TORTAS, AND SHREDDED LETTUCE FOR TOPPINGS WITH BARE HANDS. NO GLOVES WERE WORN. REVIEWED THERE IS NO BARE HAND CONTACT WITH READY-TO-EAT. THE MANAGER OBTAINED AND PROVIDED GLOVES. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE HAND WASHING SIGNAGE AT THE FRONT PREP HAND WASHING SINK.

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED POSTED MENU FOR EGG DISHES SUCH AS EGGS MEXICANA, EGGS WITH HAM, AND EGGS WITH CHORIZO, ALL THAT MAY BE COOKED TO ORDER WITH NO CONSUMER ADVISORY POSTED/AVAILABLE THAT DISCLOSES AND REMINDS CONSUMERS. MUST PROVIDE A CONSUMER ADVISORY THAT DISCLOSES AND REMINDS CONSUMERS OF SUCH RAW OR UNDERCOOKED FOODS RISK OF ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION WAS ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
NO INTERNAL THERMOMETER INSIDE THE FRONT PREP TALL REACH-IN COOLER.

Basic (11)

−22 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
SOILED WIPING CLOTHS THROUGHOUT THE FOOD PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED COOKS LINE KNIFE STORED BETWEEN THE GRILL AND THE PREP TABLE. SPATULA IS STORED BETWEEN THE WALL AND THE THREE-COMPARTMENT SINK. MUST PROPERLY STORE ALL UTENSILS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS IN REAR KITCHEN AND THROUGHOUT DRY FOOD STORAGE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST PROVIDE PROPER STOPPERS FOR THE THREE-COMPARTMENT SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR OF REAR KITCHEN OVEN WITH DIRT AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE TINFOIL AS LINER FOR SHELVING IN THE REAR PREP KITCHEN.----CHAIR IN THE REAR KITCHEN WITH EXCESSIVE FOOD SPLATTER. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
UNUSED BOXED COOLER AT THE FRONT PREP FOUND DIRTY WITH DEBRIS. MUST REMOVE FROM PREMISES TO PREVENT PEST INFESTATION OR MAINTAIN CLEANLINESS AT PROPER TEMPERATURE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WALL BEHIND THE FRONT PREP HAND WASHING SINK WITH RAW, ROTTING WOOD, DIRT, AND DEBRIS. MUST REMOVE ROTTED WOOD, CLEAN, AND MAINTAIN.RAW WOOD 2X4 AT THE THRESHOLD OF THE WALK-IN COOLER. ALL RAW WOOD MUST BE PAINTED/SEALED/NON-ABSORBENT.----FLOORS UNDER AND AROUND THE THREE-COMPARTMENT SINK, GREASE TRAP, AND STOVE WITH EXCESSIVE FOOD DEBRIS. MUST CLEAN AND MAINTAIN.---- WATER-DAMAGED CEILING TILES THROUGHOUT THE EMPLOYEE WASHROOM. MUST REPLACE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
VENTILATION ABOVE THE REAR GAS STOVE IS NOT OPERATIONAL. MUST REPAIR/PROVIDE ADEQUATE VENTILATION.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATES FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGERS.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 9-23-21 REPORT #2531839 NOT CORRECTED.#37- FOUND LARGE BULK FOOD CONTAINERS WITH NO LABELS(BEANS, RICE, ETC. MUST PROVIDE.#55-: FOUND FLOORS NOT CLEAN AT DRY STORAGE AREAS. MUST CLEAN. #57-FOUND FOOD HANDLER AT PREMISES WITH NO CERTIFICATE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−52 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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