What is Latin Patio's health inspection score?

Latin Patio has a SafeDine safety score of 92 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Latin Patio last inspected?

Latin Patio was last inspected on February 24, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Latin Patio have?

Latin Patio has 30 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Latin Patio safe to eat at?

Yes, Latin Patio has an excellent safety record with a score of 92/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Latin Patio serve?

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

Official Health Record

Latin Patio

Name: Latin Patio
Address: 3113-3115 N CENTRAL AVE, Chicago, 60634
Rating: 92

3113-3115 N CENTRAL AVE, Chicago

Last Inspected: 2/24/2026

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0Excellent

American•Chicago

Ranked #411 of 1000 in ChicagoBetter than 22% of american restaurants

Stable

8 inspections

Last: Feb 24, 2026

high confidence

Directions Order

Inspections

13%

Clean Rate

3.8

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

+4 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 91/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (92/100) 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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3113-3115 N CENTRAL AVE, Chicago, IL 60634

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Violation Timeline

Jul 2022

1 inspections

1 high priority

2 basic

Jul

Jul 2023

1 inspections

2 intermediate

10 basic

Aug 2023

1 inspections

2 basic

Aug

Aug 2024

2 inspections

3 intermediate

1 basic

Mar 2025

1 inspections

1 high priority

2 intermediate

2 basic

Mar

Apr 2025

1 inspections

1 basic

Feb 2026

1 inspections

3 basic

Feb

Inspection History

8 records on file

5 Canvass3 Canvass Re-Inspection

Feb 26

Canvass InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED NUMEROUS CARD BOARD BOXES IN REAR BY THE MOP SINK. MUST REMOVE FROM PREMISES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES. MUST PROVIDE FOOD HANDLER TRAINING FOR CURRENT EMPLOYEES WHO PREPARE AND HANDLE FOOD AND EQUIPMENT.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE. MUST PROVIDE FOR ALL CERTIFIED FOOD MANAGERS.

Base deductions−6 pts

Apr 25

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114--OBSERVED UNUSED EQUIPMENT STORED BY GARBAGE DUMPSTER AREA. MUST MAINTAIN AREA.

Base deductions−2 pts

Mar 25

Canvass InspectionFail

1 High2 Med2 Basic

5 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF PREP COOLER AT 50F. AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED RAW PORK AT IMPROPER COLD HOLDING TEMPERATURE AT 53F IN PREP COOLER. OBSERVED COOKED TACO MEAT, COOKED BEANS, SLICED TOMATOES, COOKED SAUSAGE ALL IN PREP COOLER RANGING FROM 47-51F. TCS FOODS MUST BE HELD AT 41F OR BELOW INSIDE OF A COLD HOLDING UNIT. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY NOTICE FOR FOOD ITEMS ON THE MENU SERVED RAW/UNDERCOOKED(EGGS). INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED EQUIPMENT STORED BY GARBAGE DUMPSTER AREA. MUST MAINTAIN AREA.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED MISSING ALLERGEN TRAINING CERTIFICATE FOR CERTIFIED FOOD MANAGER. INSTRUCTED TO PROVIDE ALLERGEN TRAINING FOR ALL CERTIFIED FOOD MANAGERS.

Base deductions−24 pts

Aug 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 24

Canvass InspectionFail

3 Med1 Basic

4 total

83/100inspection score

−17 pts

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED COOKED CHICKEN AT IMPROPER HOT HOLDING TEMPERATURE AT 80F ON GRILL. CHICKEN WAS HELD IN LARGE PAN ON TOP OF BEANS ON GRILL. TCS FOODS MUST BE HELD AT 135F OR ABOVE. FOOD DISCARDED. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $50.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS FOUND AT IMPROPER COLD HOLDING TEMPERATURE. BEEF FOUND AT 62F AND SHREDDED CHEESE FOUND AT 60F BOTH SITTING OUT ON PREP TABLE. TCS FOODS MUST BE HELD AT 41F OR BELOW. FOOD DISCARDED. FOOD WEIGHING APPROXIMATELY 5 LBS AT A COST OF $30.00. PRIORITY VIOLATION. 7-38-005. SEE ABOVE FOR CITATION.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY NOTICE FOR FOOD ITEMS ON MENU SERVED RAW/UNDERCOOKED(EGGS). INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005.

Basic (1)

−2 pts

60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION NOT CORRECTED FROM 8/1/2023, REPORT #2579328. #57-OBSERVED EXPIRED FOOD HANDLER CERTIFICATES ON THE PREMISES.INSTRUCTED TO PROVIDE CURRENT FOOD HANDLER CERTIFICATES AND MAINTAIN AS REQUIRED. #58-OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.

Base deductions−17 pts

Aug 23

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13--OBSERVED EXPIRED FOOD HANDLER CERTIFICATES ON THE PREMISES.INSTRUCTED TO PROVIDE CURRENT FOOD HANDLER CERTIFICATES AND MAINTAIN AS REQUIRED.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13--OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−4 pts

Jul 23

Canvass InspectionFail

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED MISSING THERMOMETER INSIDE THE REFRIGERATOR DIRECTLY ACROSS THE PREP TABLE IN MAIN KITCHEN PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN ACCURATE WORKING THERMOMETERS IN REFRIGERATION UNITS.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED GAP OPENING AND DAMAGED WEATHER-STRIP AT BOTTOM OF FRONT MAIN ENTRANCE DOOR.INSTRUCTED TO MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY AND TO MAINTAIN.

Basic (10)

−20 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED KITCHEN MULTI-USE UTENSILS,DISHWARE POTS/PANS NOT PROPERLY STORED;INSTRUCTED TO PROPERLY STORE AND INVERT TO PREVENT CONTAMINATION BEFORE USE (HANDLES-UP).
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO DETAIL CLEAN MANUAL CAN OPENER AND HOUSING ATTACHED TO THE KITCHEN PREP TABLE TO REMOVE DRIED-UP FOOD DEBRIS AND TO MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER LEAK AT DRAIN PIPE DIRECTLY UNDERNEATH THE LEFT COMPARTMENT OF THE 3-COMPARTMENT SINK AREA.INSTRUCTED TO REPAIR PLUMBING LEAK AND TO MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
FOUND OUTSIDE GARBAGE DUMPSTERS OVERFLOWING WITH TRASH AND BOXES. INSTRUCTED TO CLEAN AND MAINTAIN. LIDS/COVER MUST BE KEPT CLOSED TO PREVENT PEST HARBORAGE AND GARBAGE AREA MUST BE MAINTAINED AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-020 (B),CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH GREASE AND DRIED FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT KITCHEN PREP/COOKING AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENTS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNT-OUT LIGHTS IN THE KITCHEN PREP AREA.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE EXCESSIVE GREASE BUILD-UP AND TO MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO REMOVE ACCUMULATION OF DUSTS ON CEILING VENTILATION COVERS IN WASHROOMS AND TO MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES ON THE PREMISES.INSTRUCTED TO PROVIDE CURRENT FOOD HANDLER CERTIFICATES AND MAINTAIN AS REQUIRED.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−30 pts

Jul 22

Canvass InspectionPass w/ Conditions

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
FOUND NO CITY OF CHICAGO SANITATION MANAGER ON PREMISES WHILE HANDLING TCS FOOD. (HANDLES RAW CHICKEN, BEEF,ETC.)PRIORITY FOUNDATION. CITATION ISSUED. 7-38-012. MUST PROVIDE.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FOUND TABLES AND INTERIOR OF COOLERS NOT CLEAN. MUST CLEAN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOUND FOOD HANDLER WITH NO FODDHANDLER TRAINING CERTIFICATES. MUST PROVIDE.

Base deductions−14 pts

Risk factor bonus (1× +5)−5 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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