What is LA Fuente Restaurante #2's health inspection score?

LA Fuente Restaurante #2 has a SafeDine safety score of 87 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was LA Fuente Restaurante #2 last inspected?

LA Fuente Restaurante #2 was last inspected on October 28, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Fuente Restaurante #2 have?

LA Fuente Restaurante #2 has 46 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Fuente Restaurante #2 safe to eat at?

Yes, LA Fuente Restaurante #2 has an excellent safety record with a score of 87/100. This indicates strong compliance with health and safety standards.

Official Health Record

LA Fuente Restaurante #2

Name: LA Fuente Restaurante #2
Address: 2946-2950 W 59TH ST, Chicago, 60629
Rating: 87

2946-2950 W 59TH ST, Chicago

Last Inspected: 10/28/2025

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0Excellent

Chicago

Ranked #960 of 1000 in Chicago

Improving

8 inspections

Last: Oct 28, 2025

high confidence

Directions Order

Inspections

25%

Clean Rate

5.8

Avg Violations

6 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+18 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

2946-2950 W 59TH ST, Chicago, IL 60629

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Violation Timeline

Aug 2022

1 inspections

4 high priority

4 intermediate

8 basic

Aug

Sep 2022

2 inspections

4 high priority

1 intermediate

9 basic

Oct 2023

1 inspections

3 intermediate

3 basic

Oct

Nov 2023

1 inspections

Jul 2024

1 inspections

1 high priority

3 basic

Jul

Jun 2025

1 inspections

2 high priority

1 intermediate

3 basic

Oct 2025

1 inspections

Oct

Inspection History

8 records on file

5 Canvass3 Canvass Re-Inspection

Oct 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Jun 25

Canvass InspectionPass w/ Conditions

2 High1 Med3 Basic

6 total

69/100inspection score

−31 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASH SINK NEAR DISH WASH AREA NOT ACCESSIBLE WITH LARGE POT AND PLASTIC CONTAINER LIDS. INSTRUCTED TO REMOVE TO MAKE SINK ACCESSIBLE FOR HANDWASHING. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED IMPROPER STORAGE OF ICE SCOOPER BEING STORED ON TOP OF ICE IN THE ICE BIN AT THE BAR AREA AND AT THE ICE MACHINE IN THE BASEMENT. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORED IN CONTAINERS IN PREP AND BAR AREAS WITHOUT LABELS. INSTRUCTED TO PROVIDE.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED IN COOLER, PREP AREA AND BAR AREA UNCOVERED. INSTRUCTED TO PROVIDED FOOD GRADE LIDS AND/OR COVERINGS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON FOOD PREP EQUIPMENT IN THE KITCHEN/PREP AREA. INSTRUCTED TO REMOVE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE.

Base deductions−31 pts

Jul 24

Canvass InspectionPass w/ Conditions

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
HANDWASH SINKS IN BOTH PREP AREAS NOT ACCESSIBLE, EQUIPMENT IN BASINS OF SINKS AND TABLE IN FRONT OF HANDWASH SINK IN MAIN PREP AREA. INSTD TO MAINTAIN BASINS CLEAR AND REMOVE TABLE TO HAVE HANDWASH SINKS ACCESSIBLE AT ALL TIMES. CITATION ISSUED 7-38-030(C) PRIORITY FOUNDATION

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS IMPROPERLY STORED ON PREP TABLE. INSTD TO STORE IN SANITIZING SOLUTION WHEN NOT IN USE
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXCESSIVE FOOD DEBRIS AND GREASE ACCUMULATION ON TABLE UNDERNEATH FLAT TOP GRILL. INSTD TO CLEAN AND MAINTAIN FREE OF EXCESSIVE DEBRIS AND GREASE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
RAW BRICK ON WALLS IN TOILET ROOM. INSTD TO SEAL/PAINT SAME SO AS SURFACE TO BE NON POROUS AND EASILY CLEANABLE

Base deductions−16 pts

Nov 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 23

Canvass InspectionFail

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT PREP COLD HOLDING UNIT, SUCH AS 3LBS OF BEEF AT 50.3F, 1LB EGGS AT 49.8F AND 1LB OF SLICE LETTUCE AT 50.1F. MANAGER DISCARDED AND DENATURED A TOTAL 5LBS AT $30. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO DISCLOSURE AND REMINDER ON THE PRINTED MENU FOR ALL ANIMAL FOOD PRODUCTS THAT CAN BE ORDERED RAW OR UNDERCOOKED . INSTRUCTED TO PROVIDE A DISCLOSURE ON THE MENU FOR ALL ITEMS (EGGS ANY STYLE, STEAK, BEEF BURGERS ETC.) THAT CAN BE ORDERED UNDERCOOKED OR RAW AND ADD A REMINDER ON THE MENU THAT READS: *THESE ITEMS CAN BE ORDERED UNDERCOOKED OR RAW. CONSUMING UNDERCOOKED OR RAW FOODS CAN INCREASE YOUR RISK OF FOODBORNE ILLNESS. (REFER TO CDPH CONSUMER ADVISORY HANDOUT) PRIORITY FOUNDATION VIOLATION #7-38-005.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED APPROXIMATELY 40 RAT DROPPINGS ON THE FLOOR IN CORNERS AND ALONG WALLS OF THE BASEMENT STORAGE AREA. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS. ADVISED FOR ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION #7-38-020(A). CITATION ISSUED.

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A HOLE IN THE WALL BEHIND THREE COMPARTMENT SINK IN KITCHEN. INSTRUCTED TO SEAL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, STORAGE AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT #2563699 ON 9/15/2022 WERE NOT CORRECTED: #47-FOUND SEAFOOD AND MEAT STORED IN PLASTIC GROCERY BAGS IN BASEMENT FREEZER. INSTRUCTED TO USE FOOD GRADE BAGS OR CONTAINERS, MAINTAIN. #49-FOUND FREEZER IN BASEMENT WITH ACCUMULATED ICE BUILD UP. INSTRUCTED TO DEFROST AND MAINTAIN. FOUND GREASE BUILD UP ON INTERIOR OF FRYER. CLEAN AND MAINTAIN. . PRIORITY FOUNDATION 7-42-090.

Base deductions−21 pts

Sep 22

Canvass Re-Inspection InspectionPass

2 High4 Basic

6 total

72/100inspection score

−28 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE HANDWASHING SIGNS AT ALL HANDWASHING SINKS, MAINTAIN
15FOOD SEPARATED AND PROTECTED−10
FOUND UNCOVERED POT OF VEGETABLES IN BEVERAGE COOLER. INSTRUCTED TO COVER DURING STORAGE.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
FOUND SEAFOOD AND MEAT STORED IN PLASTIC GROCERY BAGS IN BASEMENT FREEZER. INSTRUCTED TO USE FOOD GRADE BAGS OR CONTAINERS, MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FOUND FREEZER IN BASEMENT WITH ACCUMULATED ICE BUILD UP. INSTRUCTED TO DEFROST AND MAINTAIN. FOUND GREASE BUILD UP ON INTERIOR OF FRYER. CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND ITEMS STORED ON FLOOR IN BASEMENT. INSTRUCTED TO ELEVATE AT LEAST 6" FROM FLOOR, MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
ALL FOOD HANDLERS MUST HAVE CURRENT CERTIFICATIONS ON SITE.

Base deductions−28 pts

Sep 22

Canvass Re-Inspection InspectionFail

2 High1 Med5 Basic

8 total

65/100inspection score

−35 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE HANDWASHING SIGNS AT ALL HANDWASHING SINKS, MAINTAIN
15FOOD SEPARATED AND PROTECTED−10
FOUND UNCOVERED POT OF VEGETABLES IN BEVERAGE COOLER. INSTRUCTED TO COVER DURING STORAGE.

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON MENU FOR RAW AND UNDERCOOKED FOODS (EGGS, STEAK). MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION-7-38-005. CITATION ISSUED.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
FOUND SEAFOOD AND MEAT STORED IN PLASTIC GROCERY BAGS IN BASEMENT FREEZER. INSTRUCTED TO USE FOOD GRADE BAGS OR CONTAINERS, MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FOUND FREEZER IN BASEMENT WITH ACCUMULATED ICE BUILD UP. INSTRUCTED TO DEFROST AND MAINTAIN. FOUND GREASE BUILD UP ON INTERIOR OF FRYER. CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND ITEMS STORED ON FLOOR IN BASEMENT. INSTRUCTED TO ELEVATE AT LEAST 6" FROM FLOOR, MAINTAIN
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND ITEMS STORED ON FLOOR IN BASEMENT. INSTRUCTED TO ELEVATE AT LEAST 6" FROM FLOOR, MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
ALL FOOD HANDLERS MUST HAVE CURRENT CERTIFICATIONS ON SITE.

Base deductions−35 pts

Aug 22

Canvass InspectionFail

4 High4 Med8 Basic

16 total1 risk factor

19/100inspection score

−76 pts

High Priority (4)

−40 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO VOMIT AND DIARRHEA CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO OBTAIN REQUIRED EQUIPMENT FOR CLEAN-UP, MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE HANDWASHING SIGNS AT ALL HANDWASHING SINKS, MAINTAIN.
15FOOD SEPARATED AND PROTECTED−10
FOUND UNCOVERED POT OF VEGETABLES IN BEVERAGE COOLER. INSTRUCTED TO COVER DURING STORAGE.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COLD HOLDING UNIT AT AN IMPROPER COLD HOLDING TEMPERATURE OF 52F DURING THE INSPECTION. INSTRUCTED TO DISCARD ALL TCS FOODS AND DO NOT USE REACH IN COOLER. INSTRUCTED COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE UNIT IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE FOR 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS: STEAK (48.6F), CHEESE (46.9), GUACAMOLE (50.3F), SOUR CREAM (47.5F), PORK (54F), CARNE ASADA (50.1F) AT IMPROPER TEMPERATURES, STORED IN REACH IN COOLER. FOOD VALUED AT $300. TOTAL WEIGHT APPROXIMATELY 15 LBS. MANAGER VOLUNTARILY DISCARD & DENATURED FOOD. INSTRUCTED TO HOLD COLD TCS FOODS AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON MENU FOR RAW AND UNDERCOOKED FOODS (EGGS, STEAK). MUST PROVIDE AND MAINTAIN. PRIORITY FOUNDATION-7-38-005
36THERMOMETERS PROVIDED & ACCURATE−5
NOTED NO WORKING THERMOMETER INSIDE REACH IN COOLER TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO PROVIDE AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 25 MOUSE DROPPINGS ON FLOOR OF 1ST FLOOR FURNACE ROOM. RECOMMEND CONTACTING PEST CONTROL FOR SERVICE. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREA, MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-020(A). CITATION ISSUED

Basic (8)

−16 pts

43IN-USE UTENSILS: PROPERLY STORED−2
FOUND CUPS INSIDE FOOD CONTAINERS IN BEVERAGE COOLER AND WALK IN COOLER USED AS SCOOPS. MUST PROVIDE PROPER UTENSILS AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
FOUND DISHES IN PREP AREA NOT INVERTED. MUST INVERT DURING STORAGE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
FOUND SEAFOOD AND MEAT STORED IN PLASTIC GROCERY BAGS IN BASEMENT FREEZER. INSTRUCTED TO USE FOOD GRADE BAGS OR CONTAINERS, MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
FOUND MISSING HANDLE AT BEVERAGE COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FOUND FREEZER IN BASEMENT WITH ACCUMULATED ICE BUILD UP. INSTRUCTED TO DEFROST AND MAINTAIN. FOUND GREASE BUILD UP ON INTERIOR OF FRYER. CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND ITEMS STORED ON FLOOR IN BASEMENT. INSTRUCTED TO ELEVATE AT LEAST 6" FROM FLOOR, MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND STANDING LIQUID ON BASEMENT FLOOR. INSTRUCTED TO CLEAN, KEEP DRY, AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
ALL FOOD HANDLERS MUST HAVE CURRENT CERTIFICATIONS ON SITE.

Base deductions−76 pts

Risk factor bonus (1× +5)−5 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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