What is Mariscos EL Puerto's health inspection score?

Mariscos EL Puerto has a SafeDine safety score of 65 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 EL Puerto last inspected?

Mariscos EL Puerto was last inspected on January 7, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mariscos EL Puerto have?

Mariscos EL Puerto has 22 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mariscos EL Puerto safe to eat at?

Mariscos EL Puerto has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Mariscos EL Puerto serve?

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

Official Health Record

Mariscos EL Puerto

Name: Mariscos EL Puerto
Address: 5004-5006 S ARCHER AVE, Chicago, 60632
Rating: 65

5004-5006 S ARCHER AVE, Chicago

Data may be outdated — inspected 1/7/2025

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Fair

American•Chicago

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

Improving

4 inspections

Last: Jan 7, 2025

low confidence

Directions Order

Inspections

25%

Clean Rate

5.5

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 controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-35

Final Score

Impact Breakdown

High Priority

-11 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+34 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

5004-5006 S ARCHER AVE, Chicago, IL 60632

Open in Maps

View Menu Order Online

Violation Timeline

Sep 2023

1 inspections

3 high priority

1 intermediate

2 basic

Sep

Oct 2024

2 inspections

5 high priority

3 intermediate

8 basic

Jan 2025

1 inspections

Jan

Inspection History

4 records on file

3 Canvass1 Canvass Re-Inspection

Jan 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Oct 24

Canvass Re-Inspection InspectionPass

2 High1 Med4 Basic

7 total

67/100inspection score

−33 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 OBSERVED NO HANDWASHING SIGN AT BAR HANDSINK. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E) OBSERED SMALL AMOUNT OF BUILD UP ON CORNER OF ICE MACHINE LID. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED BULK CONTAINERS (RICE, SUGAR, FLOUR) NOT LABELED WITH COMMON NAME. INSTRUCTED PERSON IN CHARGE TO LABEL AND MAINTAIN.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 OBSERVED TORN GASKETS ON MULTIPLE COLD HOLD UNITS. INSTRUCTED THE PERSON IN CHARGE TO REPAIR ALL TORN OR DAMAGED GASKETS AND MAINTAIN THEM.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-202.15 OBSERVED TABLE ATTACHED CAN OPENER COVERED IN DRY FOOD RESIDUE. INSTRUCTED PERSON IN CHARGE TO CLEAN OR REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVED INTERIORS OF COLD HOLD UNITS WITH FOOD DEBRIS AND SPILLAGE. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-202.18 OBSERVED FILTERS IN THE HOOD VENTILATION SYSTEM COVERED IN GREASE. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Base deductions−33 pts

Oct 24

Canvass InspectionFail

3 High2 Med4 Basic

9 total

52/100inspection score

−48 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGN AT BAR HANDSINK. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERED SMALL AMOUNT OF BUILD UP ON CORNER OF ICE MACHINE LID. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
THE DELI TOP PREP COOLER BEING USED IS UNABLE TO MAINTAIN PROPER COLD HOLDING TEMPERATURE, WITH AN INTERNAL AIR TEMPERATURE OF 49.0F. THE COOLER IS TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD IS NOT TO BE USED UNTIL REINSPECTED BY CDPH AND ABLE TO MAINTAIN A PRODUCT TEMPERATURE OF 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN THE PREP COOLER: TILAPIA 50.2F, SLICED TOMATOES 49.8F, CHICKEN 52.1F, ALL DISCARDED AND DENATURED AT THIS TIME. APPROX 10LBS $100 VALUE. INSTD TO MAINTAIN COLD FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS (RICE, SUGAR, FLOUR) NOT LABELED WITH COMMON NAME. INSTRUCTED PERSON IN CHARGE TO LABEL AND MAINTAIN.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKETS ON MULTIPLE COLD HOLD UNITS. INSTRUCTED PERSON IN CHARGE TO REPAIR ALL TORN OR DAMAGED GASKETS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TABLE ATTACHED CAN OPENER COVERED IN DRY FOOD RESIDUE. INSTRUCTED PERSON IN CHARGE TO CLEAN OR REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED INTERIORS OF COLD HOLD UNITS WITH FOOD DEBRIS AND SPILLAGE. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED FILTERS IN HOOD VENTILATION SYSTEM COVERED IN GREASE. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Base deductions−48 pts

Sep 23

Canvass InspectionPass w/ Conditions

3 High1 Med2 Basic

6 total

61/100inspection score

−39 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
HANDWASH SINK IN PREP AREA NOT ACCESSIBLE, CONTAINERS IN BASIN AND MOP AND MOP BUCKET IN FRONT OF SINK. INSTD TO MAINTAIN BASIN CLEAN AND HAVE SINK ACCESSIBLE AT ALL TIMES. CITATION ISSUED 7-38-030(C) PRIORITY FOUNDATION. ALL SAID ITEMS WERE REMOVED DURING INSPECTION AND SINK IS NOW ACCESSIBLE
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HAND DRYING PROVISION AT HANDWASH SINKS IN PREP AREA AND WAREWASHING AREA. INSTD TO PROVIDE AT ALL TIMES. PAPER TOWELS WERE PROVIDED DURING INSPECTION. 7-38-030(C) SEE ABOVE FOR VIOLATION ISSUED
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
PREP COOLER BEING USED IS UNABLE TO MAINTAIN PROPER COLD HOLDING TEMPERATURE, INTERNAL AIR TEMPERATURE OF 49.0F. COOLER TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD NOT TO USE UNTIL REINSPECTED BY CDPH AND ABLE TO MAINTAIN PRODUCT TEMPERATURE OF 41F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN PREP COOLER: SHRIMP 50.2F, STEAK 49.8F, CHICKEN 52.1F, CHICKEN NUGGETS 50.9F, BEEF 50.4F. ALL DISCARDED AND DENATURED AT THIS TIME. APPROX 30LBS $500 VALUE. INSTD TO MAINTAIN COLD FOODS AT 41F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005 PRIORITY

Basic (2)

−4 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
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
MISSING COVERS FOR RECEPTACLES IN FEMALE TOILET ROOMS. INSTD TO PROVIDE COVERS AND MAINTAIN

Base deductions−39 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago American Restaurants Best in Chicago All Illinois Restaurants