What is Taqueria LA Haciendita, Inc.'s health inspection score?

Taqueria LA Haciendita, Inc. has a SafeDine safety score of 63 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Taqueria LA Haciendita, Inc. last inspected?

Taqueria LA Haciendita, Inc. was last inspected on July 23, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria LA Haciendita, Inc. have?

Taqueria LA Haciendita, Inc. has 21 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria LA Haciendita, Inc. safe to eat at?

Taqueria LA Haciendita, Inc. has a safety score of 63/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Taqueria LA Haciendita, Inc. serve?

Taqueria LA Haciendita, Inc. serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Taqueria LA Haciendita, Inc.

Name: Taqueria LA Haciendita, Inc.
Address: 5922-5924 S PULASKI RD, Chicago, 60629
Rating: 63

5922-5924 S PULASKI RD, Chicago

Last inspected 10mo ago

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0Fair

Mexican•Chicago

Ranked #960 of 1000 in ChicagoBetter than 84% of mexican restaurants

Stable

3 inspections

Last: Jul 23, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

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

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-41

Final Score

Impact Breakdown

High Priority

-16 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

0 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 59/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (63/100) 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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5922-5924 S PULASKI RD, Chicago, IL 60629

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Violation Timeline

Oct 2023

1 inspections

1 high priority

1 intermediate

2 basic

Oct

May 2024

1 inspections

3 high priority

5 basic

Jul 2025

1 inspections

1 high priority

1 intermediate

7 basic

Jul

Inspection History

3 records on file

3 Canvass

Jul 25

Canvass InspectionLatestPass w/ Conditions

1 High1 Med7 Basic

9 total

71/100inspection score

−29 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE IN THE MEN PUBLIC WASHROOM. INSTRUCTED TO PROVIDE.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A 1/4" GAP AT THE BOTTOM OF THE REAR EXIT DOOR. INSTRUCTED TO PROVIDE A TIGHT-FITTING SEAL TO PREVENT THE ENTRY OF PESTS.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED UNCOVERED IN THE FOOD PREP AREA COOLERS. INSTRUCTED TO PROVIDE FOOD GRADE LIDS/COVERINGS TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOOD ITEMS STORED IN PLASTIC GROCERY BAGS IN THE COOLER. INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS/CONTAINERS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED AN EXCESSIVE AMOUNT OF ICE BUILDUP ON THE FLOOR, WALLS AND CEILING OF THE WALK IN FREEZER. INSTRUCTED TO REMOVE ICE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED DRAINPIPE LEAKING UNDER HAND WASHING SINK IN THE EMPLOYEE WASHROOM. INSTRUCTED TO REPAIR.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED SEWER/WASTE-WATER BACKING UP AT THE FLOOR DRAIN WHERE THE FURNACE AND MOP SINK ARE LOCATED NEAR THE REAR OF THE FACILITY. INSTRUCTED TO CORRECT. MANAGER CONTACTED A PLUMBER. PLUMBER ARRIVED ON SITE AND RODDED OUT THE DRAIN TO CORRECT. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED EXCESSIVE DUST BUILDUP ON OVERHEAD VENTS IN EMPLOYEE WASHROOM. INSTRUCTED TO CLEAN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNED OUT LIGHT-BULBS AT THE GRILL/FRY AREA. INSTRUCTED TO REPLACE.

Base deductions−29 pts

May 24

Canvass InspectionPass w/ Conditions

3 High5 Basic

8 total

60/100inspection score

−40 pts

High Priority (3)

−30 pts

29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED SEVERAL TCS FOOD ITEMS STORED IN REDUCED OXYGEN PACKAGING (SUCH AS RAW BEEF, RAW PORK, COOKED CACTUS, PICKLED VEGETABLES) AND REDUCED OXYGEN PACKAGING EQUIPMENT BEING UTILIZED ON-SITE WITHOUT VALID HACCP PLAN APPROVED BY THIS DEPARTMENT. INSTRUCTED TO REMOVE TCS FOOD FROM REDUCED OXYGEN PACKAGING, DISCARD, AND DENATURE, AND CEASE USE OF REDUCED OXYGEN PACKAGING EQUIPMENT WITHOUT HACCP PLAN APPROVED BY CDPH. PERSON-IN-CHARGE REMOVED ALL TCS FOOD, DISCARDED, AND DENATURED ON-SITE. APPROXIMATELY 300 LBS. OF FOOD VALUED APPROXIMATELY $300.00 DISCARDED. PERSON-IN-CHARGE REMOVED ALL REDUCED OXYGEN PACKAGING EQUIPMENT FROM FACILITY AT TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
SEE VIOLATION #29.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED COOKED STEAK IN THE COOK LINE PREP COOLER STORED COVERED WHILE COOLING, COOLING AT AEQUATE RATE. INSTRUCTED TO REMOVE COVER FROM COOKED STEAK AND STORE TCS FOODS LOOSELY COVERED OR UNCOVERED (IF OTHERWISE PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING AND MAINTAIN.

Basic (5)

−10 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED CLEAN SPATULAS, SCRAPERS, AND OTHER UTENSILS STORED BETWEEN THE 3-COMPARTMENT SINK AND BACK WALL AT THE WAREWASHING AREA. OBSERVED CLEAN UTENSILS STORED UNCOVERED/UN-INVERTED AT THE WAREWASHING AREA COUNTER. INSTRUCTED TO REMOVE CLEAN UTENSILS FROM BETWEEN SINK AND WALL AND STORE IN AN AREA THAT IS CLEAN AND NOT EXPOSED TO SPLASH OR OTHER SOURCES OF CONTAMINATION AND STORE CLEAN UTENSILS AND EQUIPMENT COVERED OR INVERTED AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL AND PLASTIC FOOD WRAP USED TO LINE NONFOOD-CONTACT SURFACES OF VARIOUS COOKING AND FOOD STORAGE EQUIPMENT (DEEP FRYER, GRIDDLE, STEAM TABLE, LINE COOLER). INSTRUCTED TO REMOVE ALUMINUM FOIL AND PLASTIC WRAP AND MAINTAIN SMOOTH AND EASILY-CLEANABLE NONFOOD-CONTACT SURFACES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CERAMIC/CLAY DRINKING CUPS AND PLATES ON SITE. INSTD TO ENSURE ALL CUPS AND PLATES ARE LEAD FREE OR LEAD SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON SITE; OR REMOVE FROM PREMISES.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED HOT WATER NOT AVAILABLE TO ALL PLUMBING FIXTURES IN THE ESTABLISHMENT, HANDWASHING SINK AT 81.3F MAXIMUM TEMPERATURE, 3-COMPARTMENT SINK AT 64.4F MAXIMUM TEMPERATURE. INSTRUCTED TO PROVIDE ADEQUATE HOT WATER TO ALL FIXTURES. PLUMBER ARRIVED DURING INSPECTION AND REPAIRED HOT WATER SUPPLY ON-SITE AT ADEQUATE PROPER TEMPERATURES BY END OF INSPECTION (100.2F AT HANDWASHING SINKS AND 110.5 AT 3-COMPARTMENT SINK). PRIORITY VIOLATION. 7-38-030(C) CITATION ISSUED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SEVERAL PLUMBING FIXTURES THROUGHOUT THE FACILITY (FLOOR DRAINS, 1-COMPARTMENT AND 3-COMPARTMENT SINK DRAIN PLUMBING, WATER HEATER PLUMBING) TO BE SOILED. INSTRUCTED TO CLEAN PLUMBING FIXTURES AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.

Base deductions−40 pts

Oct 23

Canvass InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

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

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT PREP COLD HOLDING UNIT, SUCH AS 5LBS OF STEAK AT 54.8F. FOUND 3LBS OF COOKED RICE AT 48.5F IN WALKIN COOLER. MANAGER DISCARDED AND DENATURED A TOTAL 8LBS AT $65. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER, AND WALK IN FREEZER. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−19 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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