What is Mariscos LA Palma's health inspection score?

Mariscos LA Palma has a SafeDine safety score of 60 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mariscos LA Palma last inspected?

Mariscos LA Palma was last inspected on March 25, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mariscos LA Palma have?

Mariscos LA Palma has 51 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mariscos LA Palma safe to eat at?

Mariscos LA Palma has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Mariscos LA Palma serve?

Mariscos LA Palma serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mariscos LA Palma

Name: Mariscos LA Palma
Address: 6038-6040 S PULASKI RD, Chicago, 60629
Rating: 60

6038-6040 S PULASKI RD, Chicago

Last Inspected: 3/25/2026

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0Fair

American•Chicago Lawn

Ranked #38 of 40 in Chicago LawnBetter than 22% of american restaurants

Declining

9 inspections

Last: Mar 25, 2026

high confidence

Directions Order

Inspections

11%

Clean Rate

5.7

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-36

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-24 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

-8 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 64/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (60/100) 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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6038-6040 S PULASKI RD, Chicago, IL 60629

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Violation Timeline

Sep 2022

1 inspections

3 high priority

5 basic

Sep

Oct 2023

1 inspections

3 high priority

1 intermediate

6 basic

Jun 2024

2 inspections

1 high priority

2 intermediate

6 basic

Jun

Jul 2024

1 inspections

2 basic

May 2025

1 inspections

May

Jul 2025

2 inspections

2 high priority

2 intermediate

10 basic

Mar 2026

1 inspections

8 intermediate

Mar

Inspection History

9 records on file

3 Complaint2 Short Form Complaint2 Canvass1 Non-Inspection1 Canvass Re-Inspection

Mar 26

Complaint InspectionLatestPass

8 Med

8 total

60/100inspection score

−40 pts

Intermediate (8)

−40 pts

35APPROVED THAWING METHODS USED−5
36THERMOMETERS PROVIDED & ACCURATE−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−40 pts

Jul 25

Short Form Complaint InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS (VARIOUE SEASONINGS). NOTED NO LABELS FOR BULK STORAGE CONTAINERS (SUGAR, BEANS AND RICE). INSTRUCTED TO PROVIDE LABEL WITH CONTENTS NAME.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.11 OBSERVED FOOD ITEMS IN BOXES/CONTAINERS STORED ON THE FLOOR IN THE WALK-IN FREEZER. INSTRUCTED MANAGER TO STORE PROPERLY BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS. OBSERVED FOOD ITEMS STORED IN PREP AREAS UNCOVERED. INSTRUCTED TO PROVIDED FOOD GRADE LIDS/COVERINGS TO PREVENT CONTAMINATION.
41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14 OBSERVED IMPROPER STORAGE OF WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO STORE PROPERLY IN A SANITIZING SOLUTION BETWEEN USAGE.
43IN-USE UTENSILS: PROPERLY STORED−2
3-304.12 OBSERVED IN-USE UTENSILS (KNIVES AND FORKS) STORED IMPROPERLY ON PREP AREA TABLES. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED TO PROVIDE DOCUMENTATION/CERTIFICATE.

Base deductions−15 pts

Jul 25

Canvass InspectionPass 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
OBSERVED HAND SINKS IN PREP AREA AND DISHWSH AREA NOT ACCESSIBLE WITH UTENSILS IN SINKS. INSTRUCTED THAT SINK MUST BE ACCESSIBLE FOR HANDWASHING ONLY. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE SCOOPER STORED DIRECTLY ON ICE IN ICE BIN IN THE BAR AREA AND BEVERAGE STATION AREA. INSTRUCTED TO CORRECT.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS (VARIOUE SEASONINGS). NOTED NO LABELS FOR BULK STORAGE CONTAINERS (SUGAR, BEANS AND RICE). INSTRUCTED TO PROVIDE LABEL WITH CONTENTS NAME.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS IN BOXES/CONTAINERS STORED ON THE FLOOR IN THE WALK-IN FREEZER. INSTRUCTED MANAGER TO STORE PROPERLY BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS. OBSERVED FOOD ITEMS STORED IN PREP AREAS UNCOVERED. INSTRUCTED TO PROVIDED FOOD GRADE LIDS/COVERINGS TO PREVENT CONTAMINATION.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED IMPROPER STORAGE OF WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO STORE PROPERLY IN A SANITIZING SOLUTION BETWEEN USAGE.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN-USE UTENSILS (KNIVES AND FORKS) STORED IMPROPERLY ON PREP AREA TABLES. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED TO PROVIDE DOCUMENTATION/CERTIFICATE.

Base deductions−35 pts

May 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Jul 24

Short Form Complaint InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.11(B, C, D, E): CERAMIC/CLAY DRINKING CUPS ON SITE. INSTD TO ENSURE CUPS ARE LEAD FREE OR LEAD SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON SITE; OR REMOVE CUPS FROM PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED HEAVY FOOD DEBRIS BUILD UP AND LOOSE VEGETABLES PRESENT ON THE FLOOR IN THE WALK IN COOLER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AREA FREE OF FOOD DERBIS BUILD UP IN WALK IN COOLER.

Base deductions−4 pts

Jun 24

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.11(B, C, D, E): CERAMIC/CLAY DRINKING CUPS ON SITE. INSTD TO ENSURE CUPS ARE LEAD FREE OR LEAD SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON SITE; OR REMOVE CUPS FROM PREMISES
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11: OBSERVED TOILET TANK COVER IN WOMEN'S BATHROOM TO BE BROKEN. INSTRUCTED MANAGER TO REPAIR OR REPLACE TOILET TANK COVER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED HEAVY FOOD DEBRIS BUILD UP AND LOOSE VEGETABLES PRESENT ON THE FLOOR IN THE WALK IN COOLER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AREA FREE OF FOOD DERBIS BUILD UP IN WALK IN COOLER.

Base deductions−6 pts

Jun 24

Canvass InspectionPass w/ Conditions

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
IN USE PREP COOLER UNABLE TO MAINTAIN PROPER COLD HOLDING TEMPERATURES, INTERNAL TEMPERATURE OF 60.0F. COOLER TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD NOT TO USE ABLE TO MAINTAIN 41F OR BELOW AND REINSPECTED BY CDPH. CITATION ISSUED 7-38-005 PRIORITY

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN PREP COOLER: STEAK 55.0F, SHRIMP 60.2F, OCTOPUS 63.0F, SCALLOPS 66.0F, AND CRAB 58.4F. ALL DISCARDED AND DENATURE AT THIS TIME. APPROX. 30LBS $300 VALUE. CITATION ISSUED 7-38-005 PRIORITY. INSTD TO MAINTAIN COLD FOODS AT 41F OR BELOW AT ALL TIMES.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETERS PRESENT IN REACH IN COOLER AT 3 DOOR PREP COOLER IN FRONT COOK LINE. INSTRUCTED MANAGER TO PROVIDE THERMOMETER IN EACH COOLER.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CERAMIC/CLAY DRINKING CUPS ON SITE. INSTD TO ENSURE CUPS ARE LEAD FREE OR LEAD SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON SITE; OR REMOVE CUPS FROM PREMISES
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HEAVY FOOD DEBRIS BUILD UP AND LOOSE VEGETABLES PRESENT ON THE FLOOR IN THE WALK IN COOLER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AREA FREE OF FOOD DERBIS BUILD UP IN WALK IN COOLER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED TOILET TANK COVER IN WOMEN'S BATHROOM TO BE BROKEN. INSTRUCTED MANAGER TO REPAIR OR REPLACE TOILET TANK COVER.

Base deductions−26 pts

Oct 23

Complaint InspectionPass w/ Conditions

3 High1 Med6 Basic

10 total1 risk factor

48/100inspection score

−47 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION 7-38-010. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND SINK IN REAR PREP AREA NOT ACCESSIBLE. BASIN WAS FILLED WITH UTENSILS AND A PLASTIC FOOD CONTAINER. INSTRUCTED THAT SINK MUST BE ACCESSIBLE AND MAINTAINED AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED NO LABELS FOR BULK STORAGE CONTAINERS (RICE AND BEANS). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN WALK IN COOLER AND FREEZER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINIUM FOIL USED AS LINER ON FOOD PREP EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED EMPLOYEE RESTROOM TOILET BOWL WITH CRACKED WATER TANK. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND DISH MACHINE, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. INSTRUCTED TO INCREASE CLEANING FREQUENCY AND MAINTAIN AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM REPORT #2563994 ON 9/20/2022 WERE NOT CORRECTED: #58 OBSERVED NO ALLERGEN TRAINING FOR CERTIFIED MANAGERS. ALL CERTIFIED MANAGERS MUST PROVIDE VALID ALLERGEN TRAINING. PRIORITY FOUNDATION 7-42-090.

Base deductions−47 pts

Risk factor bonus (1× +5)−5 pts

Sep 22

Complaint InspectionPass w/ Conditions

3 High5 Basic

8 total3 risk factors

45/100inspection score

−40 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CHICAGO FOOD SANITATION MANAGER ON SITE OR VALID CERTIFICATE POSTED WHEN TCS FOOD (RICE (164.7F) PREPARED AND SERVED. A CHICAGO FOOD SANITATION MANAGER MUST BE ON SITE AND VALID CERTIFICATE POSTED AT ALL TIMES TCS FOOD PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED
6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED FOOD HANDLER EATING CHOCOLATE GLAZED DONUT IN PREP AREA. INSTRUCTED MANAGER TO PROVIDE SEPARATE AREA FOR EMPLOYEE MEALS.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON FLOOR IN STORAGE AREAS. INSTRUCTED MANAGER TO ELEVATE ALL FOOD ITEMS SIX INCHES OFF FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES USED AS SHELVING IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROVIDE ADEQUATE SHELVING FOR EASY CLEANING AND PEST CONTROL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS ON FLOORS UNDER EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO VALID FOOD HANDLER TRAINING FOR EMPLOYEES. ALL FOOD HANDLERS MUST PROVIDE FOOD HANDLER TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING FOR CERTIFIED MANAGERS. ALL CERTIFIED MANAGERS MUST PROVIDE VALID ALLERGEN TRAINING.

Base deductions−40 pts

Risk factor bonus (3× +5)−15 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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