What is Mezquite Pollo Express's health inspection score?

Mezquite Pollo Express has a SafeDine safety score of 70 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mezquite Pollo Express last inspected?

Mezquite Pollo Express was last inspected on October 16, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mezquite Pollo Express have?

Mezquite Pollo Express has 36 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mezquite Pollo Express safe to eat at?

Mezquite Pollo Express has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Mezquite Pollo Express serve?

Mezquite Pollo Express serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mezquite Pollo Express

Name: Mezquite Pollo Express
Address: 2809 W 55th ST, Chicago, 60632
Rating: 70

2809 W 55th ST, Chicago

Last inspected 7mo ago

▲Improving

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0Good

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 22% of american restaurants

Improving

5 inspections

Last: Oct 16, 2025

medium confidence

Directions Order

Inspections

Clean Rate

7.2

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-33

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+6 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 67/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (70/100) 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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2809 W 55th ST, Chicago, IL 60632

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Violation Timeline

Sep 2022

1 inspections

2 high priority

3 intermediate

5 basic

Sep

Aug 2023

1 inspections

1 high priority

1 intermediate

6 basic

Oct 2024

1 inspections

2 basic

Oct

Oct 2025

2 inspections

3 high priority

3 intermediate

10 basic

Inspection History

5 records on file

1 Canvass Re-Inspection4 Canvass

Oct 25

Canvass Re-Inspection InspectionLatestPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED PRE PACKAGED COOKIES AND PECAN BARS MADE ON SITE WITHOUT LABEL OF BUSINESS NAME AND ADDRESS. INSTRUCTED TO PROVIDE

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED KNIVES IMPROPERLY STORED IN BETWEEN WIRE AND WALL IN FOOD PREP AREA NEAR GRILL. INSTRUCTED TO PROVIDE PROPER STORAGE FOR UTENSILS AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED COOKING UTENSILS NOT INVERTED. INSTRUCTED MANAGEMENT TO AVOID CONTAMINATION BY INVERTING UTENSILS WITH HANDLES EXPOSED AFTER SANITIZING AND AIR DRYING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FROZEN RAW CHICKEN STORED IN PLASTIC LINER IN BULK FREEZER. INSTRUCTED TO USE FOOD GRADE CONTAINERS FOR STORING. OBSERVED CRATES IN TWO DOOR REFRIGERATOR USED TO STORE PRODUCE. INSTRUCTED TO USE SMOOTH AND CLEANABLE CONTAINERS AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED EMPLOYEE UNISEX TOILET ROOM WITH NO COVERED RECEPTACLE. INSTRUCTED TO PROVIDE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED INADEQUATE LIGHTING IN BASEMENT. INSTRUCTED TO INCREASE LIGHTING INTENSITY TO ENSURE VISIBILITY. MUST MAINTAIN.

Base deductions−15 pts

Oct 25

Canvass InspectionFail

3 High2 Med5 Basic

10 total

50/100inspection score

−50 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED TWO HANDWASHING SINK NOT ACCESSIBLE NOR MAINTAINED. MISSING PIPE UNDER HAND SINK NEXT TO DISHWASHER AND MISSING PIPE IN EMPLOYEE UNISEX TOILET ROOM HAND SINK. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED 7-38-030 (C)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING CLEANSER AT HAND SINK NEXT TO 2-COMPARTMENT SINK. MUST PROVIDE HAND SOAP AT ALL HAND SINKS AT ALL TIMES. SEE VIOLATION ABOVE FOR CITATION. 7-38-030 (C)
15FOOD SEPARATED AND PROTECTED−10
OBSERVED RAW FOODS STORED ABOVE READY TO EAT FODOS IN MULTIPLE COOLERS. RAW CONTAINERS OF STEAK STORED DIRECTLY ON TOP OF READY TO EAT CONTAINERS OF SALSA IN COOLER. OBSERVED RAW EGGS STORED IMMEDIATELY ABOVE CONTAINERS OF READY TO EAT TOMATOES AND LETTUCE IN ADDITIONAL COOLER. OBSERVED CONTAINER OF RAW STEAK STORED IMMEDIATELY ABOVE SLICED ONIONS IN REAR UPRIGHT COOLER. INSTD TO STORE RAW FOODS PROPERLY AT ALL TIMES. CITATION ISSUED 7-38-005 PRIORITY

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MISSING DISCLOSURE FOR CONSUMER ADVISORY ON MENU FOR UNDERCOOKED FOOD (EX. STEAK) . INSTRUCTED TO IDENTIFY SUCH FOODS BY ASTERISKING THEM TO A FOOT NOTE THAT STATES: "THESE ITEMS ARE COOKED TO ORDER" IN ADDITION TO CONSUMER ADVISORY ON MENU. PRIORITY FOUNDATION 7-38-005
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED PRE PACKAGED COOKIES AND PECAN BARS MADE ON SITE WITHOUT LABEL OF BUSINESS NAME AND ADDRESS. INSTRUCTED TO PROVIDE.

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED KNIVES IMPROPERLY STORED IN BETWEEN WIRE AND WALL IN FOOD PREP AREA NEAR GRILL. INSTRUCTED TO PROVIDE PROPER STORAGE FOR UTENSILS AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED COOKING UTENSILS NOT INVERTED. INSTRUCTED MANAGEMENT TO AVOID CONTAMINATION BY INVERTING UTENSILS WITH HANDLES EXPOSED AFTER SANITIZING AND AIR DRYING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FROZEN RAW CHICKEN STORED IN PLASTIC LINER IN BULK FREEZER. INSTRUCTED TO USE FOOD GRADE CONTAINERS FOR STORING. OBSERVED CRATES IN TWO DOOR REFRIGERATOR USED TO STORE PRODUCE. INSTRUCTED TO USE SMOOTH AND CLEANABLE CONTAINERS AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED EMPLOYEE UNISEX TOILET ROOM WITH NO COVERED RECEPTACLE. INSTRUCTED TO PROVIDE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED INADEQUATE LIGHTING IN BASEMENT. INSTRUCTED TO INCREASE LIGHTING INTENSITY TO ENSURE VISIBILITY. MUST MAINTAIN.

Base deductions−50 pts

Oct 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LOW PRESSURE AT HANDSINK IN REAR EMPLOYEE RESTROOM. INSTRUCTED PERSON IN CHARGE TO CORRECT AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE IN REAR EMPLOYEE RESTROOM. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN.

Base deductions−4 pts

Aug 23

Canvass InspectionPass

1 High1 Med6 Basic

8 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNAGE AT THE HANDWASHING SINK IN THE DISHWASHING AREA. INSTRUCTED TO PROVIDE.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS OF SUGAR AND RICE NOT LABELED IN THE DRY STORAGE CLOSET. INSTRUCTED TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF THE FOOD ITEM.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FACILITY USING LARGE 50 GALLON GARBAGE CONTAINERS TO STORE RAW CHICKEN. INSTRUCTED TO USE PROPER FOOD GRADE CONTAINERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKETS ON THE TWO DOOR TALL COOLER IN THE REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARD WITH VERY DEEP SEAMS AT THE CHICKEN STEAM TABLE. INSTRUCTED TO REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD BEING USED AS A LINER ON THE SHELVING IN THE DRY STORAGE CLOSET. INSTRUCTED TO REMOVE OR REPLACE WITH A MATERIAL THAT IS SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WET MOP STORED IN THE BUCKET IN THE REAR STORAGE AREA. INSTRUCTED TO HANG MOPS WHEN NOT IN USE TO ALLOW TO DRY.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED PAPER TOWEL HOLDER COVER BROKEN IN THE REAR PREP AREA. INSTRUCTED TO REPAIR OR REPLACE LID.

Base deductions−27 pts

Sep 22

Canvass InspectionPass w/ Conditions

2 High3 Med5 Basic

10 total

55/100inspection score

−45 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS AT HAND SINKS IN PREP/TOILET AND DISH WASHING AREAS MUST PROVIDE AND MAINTAIN.
11FOOD OBTAINED FROM APPROVED SOURCE−10
OBSERVED AN ASSORTMENT OF READY TO EAT FOODS(16LBS. COOKIES AND 4LBS. GRANOLA BARS)FROM AN UNAPPROVED SOURCE PREPACKAGED/UNWRAPPED ON DISPLAY FOR SALE TO CUSTOMER.NO RECEIPTS OR INVOICE AVAILABLE TO VIEW.PRODUCT WAS DISCARDED BY MANAGER. MUST MAINTAIN RECEIPT/INVOICES FROM AND USE AN APPROVED SUPPLIER.APPX. 20LBS. $230. (COS)(PRIORITY 7-38-005)(CITATION ISSUED)

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURE OF TCS FOODS SUCH AS (10LBS. COOKED STEAK 110.8F) IN A PAN ON PREP TABLE.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. 10LBS. $200. (PRIORITY 7-38-005)(COS)(CITATION ISSUED)
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURE OF TCS FOOD SUCH AS (2OLBS. COOKED BEANS 81.3F) IN A LARGE PLASTIC BUSS PAN INSIDE OF 2- DOOR REACH IN COOLER. PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX. 20LBS. $40.(PRIORITY 7-38-005)(CONSOLIDATED VIOLATION)(CITATION ISSUED)
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED LARGE SCOOPS STORED INSIDE OF DRY BULK FOOD STORAGE CONTAINERS MUST STORE SCOOPS HANDLE ABOVE RIM OR IN A CLEAN CONTAINER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 2- DOOR REACH IN COOLER IN DISH WASHING AREA.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO LID ON GARBAGE CAN IN WOMEN'S TOILET ROOM MUST PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE HOLE IN LOWER WALL NEAR GLASS REACH IN COOLER IN REAR STORAGE AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST REPAIR OR REPLACE CRACKED LIGHT SHIELD IN CHICKEN PREP AREA AND MISSING IN DRY FOOD STORAGE AREA.

Base deductions−45 pts

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Community Safety Reports

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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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