What is Peeples Taco's's health inspection score?

Peeples Taco's has a SafeDine safety score of 86 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Peeples Taco's last inspected?

Peeples Taco's was last inspected on August 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Peeples Taco's have?

Peeples Taco's has 50 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Peeples Taco's safe to eat at?

Yes, Peeples Taco's has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Peeples Taco's serve?

Peeples Taco's serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Peeples Taco's

Name: Peeples Taco's
Address: 5944 W CHICAGO AVE, Chicago, 60651
Rating: 86

5944 W CHICAGO AVE, Chicago

Last inspected 9mo ago

▲Improving

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0Excellent

Mexican•Chicago

Ranked #960 of 1000 in ChicagoBetter than 84% of mexican restaurants

Improving

9 inspections

Last: Aug 5, 2025

medium confidence

Directions Order

Inspections

11%

Clean Rate

5.6

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

Pest issues

Evidence of pests found during inspection

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

-14

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+13 pts

100

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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5944 W CHICAGO AVE, Chicago, IL 60651

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Violation Timeline

May 2022

1 inspections

6 basic

May

Oct 2022

1 inspections

4 basic

Jul 2023

1 inspections

1 high priority

1 intermediate

5 basic

Jul

Jan 2024

1 inspections

1 high priority

2 intermediate

5 basic

Apr 2024

1 inspections

1 intermediate

6 basic

Apr

Oct 2024

2 inspections

3 intermediate

8 basic

Mar 2025

1 inspections

1 high priority

1 intermediate

5 basic

Mar

Aug 2025

1 inspections

Inspection History

9 records on file

4 Canvass1 Complaint Re-Inspection4 Complaint

Aug 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Mar 25

Canvass InspectionPass w/ Conditions

1 High1 Med5 Basic

7 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY AT THE TIME OF INSPECTION WITH A VALID CITY OF CHICAGO FOOD SERVICE MANAGER CERTIFICATE WHILE TCS, TIME TEMPERATURE AND CONTROL, FOODS ARE STORED, PREPARED AND SERVED. CFM ARRIVED ON SITE AT APPROXIMATELY 12:35PM. INSTRUCTED THAT A CERTIFIED MANAGER WITH A CURRENT CITY OF CHICAGO CERTIFICATE MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED BOX OF CHICKEN THAWING IMPROPERLY IN 3-COMPARTMENT SINK. INSTRUCTED TO THAW PROPERLY.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD ON FLOOR UNDER FLOOR MATS IN FOOD PREP AREA AT THE FRYER AND GRILL AREA. INSTRUCTED TO REMOVE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOOD BEING STORED IN GROCERY BAGS AND GARBAGE BAGS IN THE REFRIGERATOR AND FREEZER IN THE REAR OF THE FACILITY. INSTRUCTED TO USE ONLY FOOD GRADE CONTAINERS OR FREEZER BAGS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED OLD/UNUSED EQUIPMENT IN THE FRONT-LINE AND PREP FOOD AREA. INSTRUCTED TO DISCARD.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRTY SHOE PRINTS ON THE FLOOR IN THE FRONT-LINE AREA. INSTRUCTED TO CLEAN AND MAINTIAN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO FOOD ALLERGEN TRAINING CERTIFICATE POSTED FOR CERTIFIED FOOD MANAGER. INSTRUCTED TO PROVIVE.

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

Oct 24

Complaint Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED TOILET ROOM DOOR TO BE NOT TIGHT-FITTING AND UNABLE TO SECURELY CLOSE. INSTRUCTED TO REPAIR OR REPLACE TOILET ROOM DOOR TO ALLOW FOR DOOR TO CLOSE SECURELY AND MAINTAIN TOILET ROOM DOORS TIGHT-FITTING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS BENEATH COOKING EQUIPMENT (GRILL LINE) TO BE HEAVILY-SOILED WITH GREASE AND OTHER DRIED FOOD DEBRIS IN THE FRONT PREP AREA. INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT WITH ADEQUATE CLEANING SUPPLIES AND AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF HEAVY SOILS SUCH AS GREASE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE CLUTTER AND UNNECESSARY ITEMS IN THE REAR PREP AREA BEHIND COLD-HOLDING UNITS AND IN CORNERS OF PREP AREA WHERE ITEMS ARE INACCESSIBLE FOR CLEANING OR PEST MONITORING, SUCH AS BETWEEN LARGE IMMOBILE EQUIPMENT ITEMS SUCH AS FREEZERS AND LARGE DRY STORAGE SHELVES. INSTRUCTED TO REMOVE ITEMS UNNECESSARY TO FOOD OPERATIONS AND MAINTAIN ALL PREP AREAS FREE FROM EXCESSIVE CLUTTER TO ALLOW FOR ADEQUATE ACCESS AND EFFECTIVE PEST MONITORING.

Base deductions−6 pts

Oct 24

Complaint InspectionFail

3 Med5 Basic

8 total

75/100inspection score

−25 pts

Intermediate (3)

−15 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED SEVERAL COLD-HOLDING UNITS MISSING INTERNAL AMBIENT AIR THERMOMETERS IN REAR PREP AREA. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWEABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 100 RODENT DROPPINGS THROUGHOUT THE FOLLOWING AREAS: APPROXIMATELY 40 DROPPINGS IN REAR CORNER BEHIND UPRIGHT COLD-HOLDING AND FREEZER UNITS, APPROXIMATELY 20 DROPPINGS BENEATH MILK CRATES IN CORNER NEAR 2-DOOR FREEZER UNITS, APPROXIMATELY 20 DROPPINGS BENEATH 3-COMPARTMENT SINK IN WAREWASHING AREA, APPROXIMATELY 20 DROPPINGS THROUGHOUT FRONT PREP AREA BENEATH COLD-HOLDING UNITS, FRONT SERVICE SHELF, AND IN AND BELOW DRY STORAGE CABINETS NEAR HOT-HOLDING EQUIPMENT. INSTRUCTED TO EFFECTIVELY REMOVE DROPPINGS AND CLEAN AND SANITIZE ALL AFFECTED AREAS, AND SEEK ADDITIONAL PEST CONTROL SERVICE AND RECOMMENDATIONS FROM LICENSED PEST CONTROL OPERATOR. PRIORITY FOUNDATION VIOLATION. 7-38-020(A) CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 3 DEAD COCKROACHES IN THE FOLLOWING AREAS: 2 DEAD COCKROACHES SURROUNDING MILK CRATES IN THE REAR AREA NEAR 2-DOOR FREEZER UNITS, 1 DEAD COCKROACH BENEATH 3-COMPARTMENT SINK IN REAR WAREWASHING AREA CORNER. INSTRUCTED TO REMOVE DEAD COCKROACHES AND OTHER DEAD OR TRAPPED INSECTS AND PESTS AT AN ADEQUATE FREQUENCY TO PREVENT BUILD UP AND DECOMPOSITION.

Basic (5)

−10 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE CLUTTER AND UNNECESSARY ITEMS IN THE REAR PREP AREA BEHIND COLD-HOLDING UNITS AND IN CORNERS OF PREP AREA WHERE ITEMS ARE INACCESSIBLE FOR CLEANING OR PEST MONITORING, SUCH AS BETWEEN LARGE IMMOBILE EQUIPMENT ITEMS SUCH AS FREEZERS AND LARGE DRY STORAGE SHELVES. INSTRUCTED TO REMOVE ITEMS UNNECESSARY TO FOOD OPERATIONS AND MAINTAIN ALL PREP AREAS FREE FROM EXCESSIVE CLUTTER TO ALLOW FOR ADEQUATE ACCESS AND EFFECTIVE PEST MONITORING.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED INVIDUALLY-WRAPPED DISPOSABLE PAPER TOWEL ROLLS STORED ON ELEVATED WALL SHELF IN TOILET ROOM. INSTRUCTED TO REMOVE DISPOSABLE PAPER TOWELS FROM TOILET ROOM AND CEASE STORAGE OF ANY SINGLE-USE OR SINGLE-SERVICE ARTICLES IN TOILET ROOMS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED INTERIOR CAVITY OF SMALL LINE COOLER TO BE SOILED WITH DRIED FOOD DEBRIS AND HEAVY ICE BUILD UP. INSTRUCTED TO CLEAN AND DE-ICE NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL OR ICE AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED TOILET ROOM DOOR TO BE NOT TIGHT-FITTING AND UNABLE TO SECURELY CLOSE. INSTRUCTED TO REPAIR OR REPLACE TOILET ROOM DOOR TO ALLOW FOR DOOR TO CLOSE SECURELY AND MAINTAIN TOILET ROOM DOORS TIGHT-FITTING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS BENEATH COOKING EQUIPMENT (GRILL LINE) TO BE HEAVILY-SOILED WITH GREASE AND OTHER DRIED FOOD DEBRIS IN THE FRONT PREP AREA. INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT WITH ADEQUATE CLEANING SUPPLIES AND AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF HEAVY SOILS SUCH AS GREASE AND MAINTAIN.

Base deductions−25 pts

Apr 24

Complaint InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN CHICKEN THAWING IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO THAW TCS FOODS UNDER COLD RUNNING WATER, IN THE REFRIGERATOR OR IN THE MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON FLOOR IN PREP COOLER. INSTRUCTED MANAGER TO REMOVE ALL CARDBOARD FROM SHELVING UNITS. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, COOLERS, FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED MINOR LEAK AT THE UTILITY SINK. INSTRUCTED TO REPAIR
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE CLUTTER IN FRONT PREP AREA. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS, PERSONAL ITEMS, ETC AND ELEVATE ALL ITEMS 6 INCHES OFF OF FLOOR. MUST MAINTAIN PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−17 pts

Jan 24

Complaint InspectionPass w/ Conditions

1 High2 Med5 Basic

8 total1 risk factor

65/100inspection score

−30 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (BEEF,CHICKEN,STEAK,ETC). CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED TCS FOODS (COOKED BEEF) HELD FOR OVER 24 HOURS WITH OUT DISCARD DATES. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED
35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN CHEESE AND FROZEN HOT SAUCE THAWING IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO THAW TCS FOODS UNDER COLD RUNNING WATER, IN THE REFRIGERATOR OR IN THE MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON FLOOR IN PREP AREA. INSTRUCTED MANAGER TO REMOVE ALL CARDBOARD FROM SHELVING UNITS. ALL FOOD AND NON-FOOD CONTACT SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED A BUILD UP OF GREASE, DIRT, DUST AND FOOD SPLATTER AND DEBRIS ON THE SIDES, UNDER AND AROUND ALL COOKING AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST HARBORING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN THE INTERIOR OF ALL REACH IN COOLERS AND FREEZER TO REMOVE SPILLS AND DEBRIS. CLEAN ALL PREP TABLES, COUNTER TOPS AND FOOD STORAGE SHELVING AND RACKS TO REMOVE SPILL, GREASE AND DEBRIS. ALSO CLEAN THE EXTERIOR OF ALL STORAGE BINS AND CONTAINER TO REMOVE DEBRIS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS UNDER AND AROUND ALL EQUIPMENT ALONG THE WALLS WITH A BUILD UP OF GREASE, DIRT AND FOOD DEBRIS IN THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

Base deductions−30 pts

Risk factor bonus (1× +5)−5 pts

Jul 23

Canvass InspectionPass w/ Conditions

1 High1 Med5 Basic

7 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (BEEF,CHICKEN,STEAK,ETC). CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED TCS FOODS (COOKED CHICKEN, COOKED PORK AND COOKED BEEF) HELD FOR OVER 24 HOURS WITH OUT DISCARD DATES. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING IN REAR DISH WASHING AREA. INSTRUCTED TO REMOVE AND PROVIDE PROPER SHELVING FOR STORING ITEMS AS A MEANS OF BEING ABLE TO CLEAN AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKETS ON THE 1 DOOR COOLER IN THE FRONT PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN THE INTERIOR OF ALL REACH IN COOLERS AND FREEZER TO REMOVE SPILLS AND DEBRIS. CLEAN ALL PREP TABLES, COUNTER TOPS AND FOOD STORAGE SHELVING AND RACKS TO REMOVE SPILL, GREASE AND DEBRIS. ALSO CLEAN THE EXTERIOR OF ALL STORAGE BINS AND CONTAINER TO REMOVE DEBRIS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED A BUILD UP OF GREASE, DIRT, DUST AND FOOD SPLATTER AND DEBRIS ON THE SIDES, UNDER AND AROUND ALL COOKING AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS UNDER AND AROUND ALL EQUIPMENT ALONG THE WALLS WITH A BUILD UP OF GREASE, DIRT AND FOOD DEBRIS IN THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

Base deductions−25 pts

Risk factor bonus (1× +5)−5 pts

Oct 22

Complaint InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE INSIDE OF THE REACH UNITS WITHA BUILD UP OF DIRT, SPILLS AND FOOD DEBRIS. ON THE LOWER FLOOR OF THE UNITS, DOORS AND GASKET SEALS. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE SIDES OF THE COOKING EQUIPMENT AND NON COOKING EQUIPMENT WITH A BUILD UP OF DUST, DIRT, GREASE AND FOOD DEBRIS UNDER THE EQUIPMENT AND ALONG THE SIDES AND SHELVING. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS THROUGHOUT FOOD SERVICE AREAS FRONT AND REAR WITH A BUILD UP OF DIRT AND DEBRIS UNDER, ALONG THE SIDES AND BEHIND EQUIPMENT ALONG THE WALLS. INSTRUCTED TO PULL FROM THE WALLS, CLEAN AND MAINTAIN ALL AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED PEELING PAINT ON THE CEILING IN REAR IN FRONT OF THE REACH IN FREEZERS. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−8 pts

May 22

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MULTILE BLACK PLASTIC MILK CRATES BEING USED AS SHELVING IN REAR DISH WASHING AREA. INSTRUCTED TO REMOVE AND PROVIDE PROPER SHELVING FOR STORING ITEMS AS A MEANS OF BEING ABLE TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED A BUILD UP OF GREASE, DIRT, DUST AND FOOD SPLATTER AND DEBRIS ON THE SIDES, UNDER AND AROUND ALL COOKING AND NON COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS AS A MEANS OF PREVENTING POSSIBLE PEST HARBORING.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED TRASH RECEPTACLE IN THE EMPOLYEE TOILET ROOM IN THE REAR. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS UNDER AND AROUND ALL EQUIPMENT ALONG THE WALLS WITH A BUILD UP OF GREASE, DIRT AND FOOD DEBRIS IN THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN ALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A BUILD UP OF CLUTTER IN THE REAR NEAR THE MULTI DOOR FREEZER AS WELL AS A DEEP FRYER IN THE FRONT FOOD PREP AREA NEXT TO ONE DOOR UP RIGHT REACH IN. INSTRUCTED TO REMOVE UNNECESSARY ITEMS IN REAR AS A MEANS OF PREVENTING PEST AND OR INSECT HARBORING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A BUILD UP OF GREASE AND DUST ON THE HOOF VENTILATION SYSTEMS AND THE HOOD FILTERS. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE CONTAMINATION OF FOODS BEING PREPARED.

Base deductions−12 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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