What is Western Tacos Mexican Fast Food, Inc.'s health inspection score?

Western Tacos Mexican Fast Food, Inc. has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Western Tacos Mexican Fast Food, Inc. last inspected?

Western Tacos Mexican Fast Food, Inc. was last inspected on January 30, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Western Tacos Mexican Fast Food, Inc. have?

Western Tacos Mexican Fast Food, Inc. has 43 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Western Tacos Mexican Fast Food, Inc. safe to eat at?

Yes, Western Tacos Mexican Fast Food, Inc. has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Western Tacos Mexican Fast Food, Inc. serve?

Western Tacos Mexican Fast Food, Inc. serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Western Tacos Mexican Fast Food, Inc.

Name: Western Tacos Mexican Fast Food, Inc.
Address: 7151 S WESTERN AVE, Chicago, 60636
Rating: 91

7151 S WESTERN AVE, Chicago

Last Inspected: 1/30/2026

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0Excellent

Mexican•Chicago

Ranked #450 of 1000 in ChicagoBetter than 84% of mexican restaurants

Stable

7 inspections

Last: Jan 30, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

6.1

Avg Violations

4 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

Employee hygiene

Personal hygiene practices not followed

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Inspection Timeline

+5 pts

Latest

100% weight

2nd

60% weight

100

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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7151 S WESTERN AVE, Chicago, IL 60636

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Violation Timeline

May 2022

1 inspections

1 intermediate

8 basic

May

Jun 2022

1 inspections

1 intermediate

7 basic

Aug 2023

1 inspections

3 basic

Aug

Mar 2024

1 inspections

1 high priority

3 intermediate

7 basic

Apr 2024

1 inspections

Apr

Apr 2025

1 inspections

1 intermediate

9 basic

Jan 2026

1 inspections

2 basic

Jan

Inspection History

7 records on file

4 Canvass1 Canvass Re-Inspection1 Short Form Complaint1 Complaint

Jan 26

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
Ice scoop kept on top of ice cubes at front fountain soda bin, instructed to keep off cubes.
58ALLERGEN TRAINING AS REQUIRED−2
No allergen certificate for food service manager. instructed to obtain.

Base deductions−4 pts

Apr 25

Canvass InspectionPass

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SQUEEZE BOTTLES, BULK,SHAKERS)

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST ELEVATE BUCKETS OF FOOD FROM FLOOR IN WALK IN COOLER AND STORE PROPERLY ON SHELVING UNITS.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST MAKE SPLASH GUARD LONGER AT 3- COMPARTMENT SINK TO PROPERLY SEPERATE FROM CUTTING BOARD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REMOVE CARDBOARD FROM SHELVING UNITS AT GRILL TABLE & FRYER,RUST FROM WALK IN COOLER SHELVING UNITS.MUST ELIMINATE CRATES USED FOR FOOD STORAGE AND PROVIDE ADEQUATE SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN & DARK GROOVES ON CUTTING BOARDS TO BE IN GOOD REPAIR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FRYER CABINETS, GRILL TABLES,INTERIOR PANEL OF ICE MACHINE,STORAGE SHELVES AT COLD HOLDING UNITS,WALK IN COOLER-SHELVING UNITS AND FAN GUARD COVERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE GAP BETWEEN FLOOR AND WALL BASE UNDER 3- COMPARTMENT SINK,GAP IN MEN'S TOILET ROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES INCLUDING WALK IN COOLER.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM HOOD & FILTERS AT COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
MUST PROVIDE FOOD HANDLERS TRAINING FOR NEW EMPLOYEES AND MAINTAIN.

Base deductions−23 pts

Apr 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Mar 24

Canvass InspectionFail

1 High3 Med7 Basic

11 total1 risk factor

56/100inspection score

−39 pts

High Priority (1)

−10 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED MALE FOOD HANDLER COME INTO PREP AREA AND PUT ON HIS APRON AND THEN PLACED ON PLASTIC GLOVES AND STARTED TO CUT MEAT WITHOUT WASHING HANDS INSTRUCTED MANAGER TO WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(COS)(PRIORITY 7-38-010)(CITATION ISSUED)

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURE OF TCS COOKED FOODS SUCH AS 10LBS. COOKED STEAK-130.1F ON GRILL.3LBS. COOKED PORK-58.1F.PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX.13LBS.$98.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
22PROPER COLD HOLDING TEMPERATURES−5
OBSERED IMPROPER TEMPERATURE OF TCS READY TO EAT FOODS SUCH AS 10LBS. SHREDDED LETTUCE-49.8F-50.2F.6LBS. DICED TOMATO-45.9F ON TOPSIDE OF COLD HOLDING UNIT. PRODUCT WAS DUSCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX. 16LBS. $36.50(COS)(PRIORITY 7-38-005)(CONSOLIDATED VIOLATION)
36THERMOMETERS PROVIDED & ACCURATE−5
MUST PROVIDE THERMOMETERS FOR INTERIOR OF TABLE TOP REFRIGERATOR AND 1-DOOR PREP COOLER.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD STORAGE CONTAINERS ON FLOOR IN WALK IN COOLER MUST ELEVATE OFF OF FLOOR TO PREVENT CROSS CONTAMINATION.
46GLOVES USED PROPERLY−2
OBSERVED MALE FOOD HANDLER PUTTING ON PLASTIC GLOVES BEFORE WASHING HANDS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST ELIMINATE CRATES USED FOR EQUIPMENT STORAGE AND PROVIDE A EASILY CLEANABLE SURFACE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM'S AT 3- COMPARTMENT SINK FOR SANITIZER BEING USED.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM GRILL TABLES,FRYER CABINET.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DEBRIS AND FOOD SPLATTER FROM WALLS THROUGHOUT PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER, AROUND,ALONG WALLBASES OF EQUIPMENT.

Base deductions−39 pts

Risk factor bonus (1× +5)−5 pts

Aug 23

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN THE RUNNING IN THE REACH IN COOLERS ALSO CLEAN THE INTERIOR. MUST DEFROST THE CONDENCER INSIDE THE SMALL REFRIGERATOR.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A LEAKY PIPE UNDER THE 3 COMP SINK(MIDDLE). MUST REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS NEED CLEANING INSIDE THE WALK IN COOLER & FREEZER TO REMOVE SPILLS AND DEBRIS. ALSO CLEAN FLOORS IN THE PREP AREA ALONG THE WALL BASE AND IN CORNERS.

Base deductions−6 pts

Jun 22

Short Form Complaint InspectionPass

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED BEEF THAWING ON BOTTOM OF SHELVING UNIT AT ROOM TEMPERATURE. INSTRUCTED MANAGER TO PROPERLY THAW UNDER COLD RUNNING WATER, REFRIGERATION OR PART OF COOKING PROCESS.

Basic (7)

−14 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED TONG LAYING ON TOP OF BEEF IN HOT HOLDING UNIT. INSTRUCTED MANAGER TO STORE DISPENSING UTENSILS ABOVE FOOD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUST DEPOSITS INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, PREP COOLERS, ROLLING CARTS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING VALVES UNDER HAND WASHING SINK AND LEAKING FAUCET ON 3-COMPARTMENT SINK IN PREP AREA. INSTRUCTED MANAGER TO REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED 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 FOOD HANDLER TRAINING AVAILABLE. INSTRUCTED MANAGER TO PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING AVAILABLE FOR CERTIFIED MANAGERS. INSTRUCTED MANAGER TO PROVIDE.

Base deductions−19 pts

May 22

Complaint InspectionPass

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED BEEF THAWING ON BOTTOM OF SHELVING UNIT AT ROOM TEMPERATURE. INSTRUCTED MANAGER TO PROPERLY THAW UNDER COLD RUNNING WATER, REFRIGERATION OR PART OF COOKING PROCESS.

Basic (8)

−16 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED TONG LAYING ON TOP OF BEEF IN HOT HOLDING UNIT. INSTRUCTED MANAGER TO STORE DISPENSING UTENSILS ABOVE FOOD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES USED AS SHELVING. INSTRUCTED MANAGER TO PROVIDE ADEQUATE SHELVING FOR STORAGE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUST DEPOSITS INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, PREP COOLERS, ROLLING CARTS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING VALVES UNDER HAND WASHING SINK AND LEAKING FAUCET ON 3-COMPARTMENT SINK IN PREP AREA. INSTRUCTED MANAGER TO REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED 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 FOOD HANDLER TRAINING AVAILABLE. INSTRUCTED MANAGER TO PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING AVAILABLE FOR CERTIFIED MANAGERS. INSTRUCTED MANAGER TO PROVIDE.

Base deductions−21 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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