What is Velvet Taco's health inspection score?

Velvet Taco has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Velvet Taco last inspected?

Velvet Taco was last inspected on January 12, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Velvet Taco have?

Velvet Taco has 41 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Velvet Taco safe to eat at?

Velvet Taco has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Velvet Taco serve?

Velvet Taco serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Velvet Taco

Name: Velvet Taco
Address: 1110 N STATE ST, Chicago, 60610
Rating: 81

1110 N STATE ST, Chicago

Last Inspected: 1/12/2026

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0Good

Mexican•Old Town

Ranked #203 of 367 in Old TownBetter than 84% of mexican restaurants

Improving

7 inspections

Last: Jan 12, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.9

Avg Violations

4 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

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

+11 pts

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

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1110 N STATE ST, Chicago, IL 60610

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Violation Timeline

Feb 2023

1 inspections

1 high priority

1 intermediate

4 basic

Feb

Jun 2023

1 inspections

3 high priority

1 intermediate

Oct 2023

2 inspections

3 high priority

5 intermediate

7 basic

Oct

Feb 2024

1 inspections

4 high priority

1 basic

Feb 2025

1 inspections

1 intermediate

5 basic

Feb

Jan 2026

1 inspections

5 basic

Inspection History

7 records on file

3 Canvass3 Complaint1 Complaint Re-Inspection

Jan 26

Canvass InspectionLatestPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FLOOR DRAINS THROUGHOUT THE FACILITY IN NEED OF A DETAIL CLEANING FROM BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE INSECT ACTIVITY.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE FLOOR OF THE LARGE WALK IN COOLING UNIT IN NEED OF A DETAIL CLEANING ON THE FLOOR UNDER THE SHELVING. INSTRUCTED TO CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE AREA UNDER THE COOKING SURFACES(FLATTOP,GRILL) IN NEED OF A DETAIL CLEANING OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE WALL COVERING UNDER THE FRONT SERVICE AREA WHERE THE CASH RESGISTERS ARE LOCATED IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOOR UNDER THE THREE COMPARTMENT SINK, SIDE OF THE WALK IN COOLERS IN THE BASEMENT AND THE UPSTAIRS SERVICE AREA IN NEED OF A DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−10 pts

Feb 25

Canvass InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OPENINGS IN BASEMENT AREA THAT COULD BE POSSIBLE ENTRY WAYS FOR PEST AND OR INSECTS. INSTRUCTED TO SEAL ALL AREAS AS A MEANS OF PREVENTING ENTRY.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STANDING WATER AT THE DRYING RACK AREA LOCATED IN THE DISH WASHING AREA. INSTRUCTED TO REMOVE WATER AND MAINTAIN AREAS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE FLOOR DRAINS IN THE MAIN KITCHEN AREA AND BASEMENT AREA WITH A BUILD UP OF DEBRIS AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
BEVERAGE-AIR COOLING UNIT IN THE UPSTAIRS FOOD PREP AREA ACROSS FROM THE HAND SINK IS NOT WORKING. INSTRUCTED TO REPAIR UNIT AND MAINTAIN IN GOOD WORKING CONDITION OR MUST REMOVE AS A MEANS OF PREVENTING POSSIBLE HARBORING SPACE FOR ANY POSSIBLE PEST AND OR INSECTS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE LEFT SIDE OF THE SODA DISPECENING UNIT WITH A BUILD UP OF DIRT, DUST AND SMALL DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED A BUILD UP OF DIRT, DUST AND FOOD DEBRIS ON THE SIDE OF THE WALK IN COOLING UNIT IN THE BASEMENT AS AT THE SHELVING UNIT THAT SITS IN FRONT OF THE WALK IN COOLING UNIT AND THE THREE COMP SINK AREA AT THE GREASE TRAP AND UNDER THE THREE COMP SINK. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS A NEEDED AS A MEANS OF PREVENTING POSSIBLE PEST AND OR INSECT ACTIVITY.

Base deductions−15 pts

Feb 24

Complaint InspectionPass w/ Conditions

4 High1 Basic

5 total

58/100inspection score

−42 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING CLEANSER AT HANDWASHING SINK AT FRONT PREP. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HAND CLEANING LIQUID AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-030-(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND DRYING PROVISION AT HANDWASHING SINK LOCATED AT FRONT PREP. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE.CORRECTED ON SITE. PRIORITY FOUNDATION. 7-38-030(C), CITATION CONSOLIDATED WITH ABOVE VIOLATION.
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
DURING INSPECTION OBSERVED FOOD ITEMS PREPARED IN HOUSE AND STORED WITH REDUCED OXYGEN PACKAGING BEYOND 48-HOUR RULE. A HACCP PLAN WAS NOT SUBMITTED TO THE REGULATORY AUTHORITY PRIOR TO ENGAGING IN A ROP OPERATION WITHOUT A VARIANCE. DISCUSSED THE HACCP CONCEPTS WITH THE PERSON IN CHARGE. PRODUCT REMOVED PENDING RECEIPT OF AN APPROVED HACCP PLAN.
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
SEE VIOLATION #29 FOR VIOLATION AND CITAITON ISSUED. ISSUE CITATION UNDER VIOLATION #29."

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING BACKFLOW AT UTILITY SINK NEEDS REPAIR. REPAIR BACKFLOW ACCORDING TO ILLINOIS AND LOCAL PLUMBING CODE. REFERENCE 5-205.15.

Base deductions−42 pts

Oct 23

Complaint Re-Inspection InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15: OBSERVED OPEN HOLE ON THE BOTTOM OF EXTERIOR SIDE EXIT DOOR THAT LEADS TO DUMPSTER WHICH ALLOWS FOR PESTS/INSECTS TO ENTER. EXTERIOR DOORS SHALL BE: SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE.

Basic (3)

−6 pts

54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
5-501.116: OBSERVED TOP OF GREASE TRAP WASTE CONTAINER SLIGHTLY SOILED. FACILITY MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12: OBSERVED VENT HEAVILIY SOILED WITH DUST ABOVE THE HANDSINK/COOKLINE. FACILITY MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114: UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT (FRYER) FOUND AT BOTTOM OF THE "EMPLOYEE ONLY" STAIRCASE LOCATED ON 2ND FLOOR. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.

Base deductions−11 pts

Oct 23

Complaint InspectionFail

3 High4 Med4 Basic

11 total

42/100inspection score

−58 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
DISPOSABLE PAPER TOWELS NOT PROVIDED AT HANDSINK LOCATED IN COOKLINE. MANAGER PROVIDED DISPOSABLE PAPER TOWELS WHILE ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-030 (c) CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED WATER AT IMPROPER TEMPERATURE MEASURED AT 66F LOCATED AT REGISTER HANDSINK AND 2ND FLOOR RESTROOM. TEMPERATURE OF WATER MUST MAINTAIN AT LEAST 100F. PRIORITY VIOLATION 7-38-030 (C) CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED PINK SLIME ON INTERIOR OF THE ICE MACHINE DRIP PLATE LOCATED IN BASEMENT. FACILITY MUST CLEAN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED RICE AT IMPROPER HOT HOLDING TEMPERAURE, MEASURED AT 118.2F LOCATED IN REACH-IN HOT HOLDING UNIT. APPROXIMATELY 8LBS AT AN APPROXIMATE COST OF $10 DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
MEASURED IMPROPER COLD HOLDING TEMPERATURES OF THE FOLLOWING FOODS FOUND STORED AT ROOM TEMPERATURE AND IN REACH-IN PREP-LINE COOLER; 5LBS OF PICO CORN SALAD MEASURED AT 46.5F AND CUT LEAFY SALADS MEASURED BETWEEN 59-60F. APPROXIMATELY 8 LBS OF FOOD WAS DISCARDED AT A TOTAL APPROXIMATE COST OF $11. SEE ABOVE PRIORITY VIOLATION 7-38-005 CITATION THAT WAS ISSUED.
23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED COOKED BRISKET AND COOKED CHICKEN STORED IN SEALED BAD WITH NO DATE LABELS IN BASEMENT WALK-IN COOLER. FOOD PREPARED AND HELD IN A FOOD ESTABLISHMENT FOR MORE THAN 24 HOURS MUST BE CONSUMED ON THE PREMISES, SOLD, OR DISCARDED WHEN HELD AT A TEMPERAURE OF 41F OR LESS FOR A MAXIMUM OF 7DAYS. APPROXIMATELY 31LBS AT AN APPRXIMATE COST OF $130 WAS DISCARDED ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OPEN HOLE ON THE BOTTOM OF EXTERIOR SIDE EXIT DOOR THAT LEADS TO DUMPSTER WHICH ALLOWS FOR PESTS/INSECTS TO ENTER. EXTERIOR DOORS SHALL BE: SELF-CLOSING, SOLID AND TIGHT FITTING, AND LIMITED TO DESIGNATED USE.

Basic (4)

−8 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LOW WATER PRESSURE AT HAND SINK LOCATED IN 2ND FLOOR RESTROOM. FACILITY MUST REPAIR AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED TOP OF GREASE TRAP WASTE CONTAINER SLIGHTLY SOILED. FACILITY MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED VENT HEAVILIY SOILED WITH DUST ABOVE THE HANDSINK/COOKLINE. FACILITY MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT (FRYER) FOUND AT BOTTOM OF THE "EMPLOYEE ONLY" STAIRCASE LOCATED ON 2ND FLOOR. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.

Base deductions−58 pts

Jun 23

Complaint InspectionPass w/ Conditions

3 High1 Med

4 total1 risk factor

60/100inspection score

−35 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
THE PERSON IN CHARGE DOES NOT HAVE A CITY CERTIFICATION OR DOCUMENTATION OF PENDING CITY CERTIFICATE AT THE TIME OF INSPECTION WHILE TCS FOODS PREPAPRED FOODS SUCH AS RAW CHICKEN AND RAW FISH COOKED AND SERVED ON-SITE. NO OTHER ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WAS POSTED NOR PROVIDED ON-SITE FOR THE PRESENT MANAGER ON DUTY. NO VALID DOCCUMENTATION ON PREMISES. INSTRUCTED TO PROVIDE A LEAST ONE CERTIFIED FOOD MANAGER ON SITE WHEN FOOD IS PREPARED AND SERVED ON SITE. CITY CERTIFIED MANAGER ARRIVED ON SITE AT APPROXIMATELY 11:15 AM. CITY CERTIFIED MANAGER ARRIVED DURING EXIT INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS IS NOT PROVIDED AT COOKLINE HANDWASHING SINKS USED BY FOOD EMPLOYEES. PROVIDE A CLEARLY VISIBLE HANDWASHING SIGN AT EACH HAND SINK.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
PREP-LINE COOLER ACROSS FROM THE COOKLINE GRILL AND THE PREP-LINE DRAWER COOLER NEXT TO FRYERS IS AT IMPROPER TEMPERATURE. PREP-LINE COOLER ACROSS GRILL MEASURED AT 61F AND PREP-LINE DRAWER COOLER NEXT TO FRYER MEASURED AT 56F. ALL TCS FOODS HAVE BEEN DISCARDED (SEE VIOLATION #22). COOLER HAS BEEN TAGGED AND HELD FOR INSPECTION. FACILITY MUST REACH OUT TO CDPHFOOD@CITYOFCHICAGO.ORG ONCE PROPERLY REPAIRED. PRIORITY VIOLATION 7-38-05 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
TEMPERATURE OF TCS FOODS IN THE PREP-LINE COOLER ACROSS THE GRILL AND PREP-LINE DRAWER COOLER NEXT TO THE FRYERS IS AT IMPROPER TEMPERAUTE. ALL COLD HOLDING TCS FOODS MUST BE 41F AND BELOW. BLUE CHEESE MEASURED AT 60.3F, AVOCADO PICO DE GALLO SALAD MEASURED AT 60.1F, CORN PICO DE GALLO MEASURED AT 61.4F, DICED TOMATOES MEASURED AT 58F, QUESO FRESCO MEASURED AT 58.3F, RAW CHICKEN MEASURED AT 56.5F, RAW FISH MEASURED AT 54.2F, AND TOFU MEASURED AT 53.1F, AND PAR-COOKED POTATOES 54.2F. APPROXIMATELY 54LBS AT AN APPROXIMATE COST OF $190.00 DISCARDED ON SITE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Base deductions−35 pts

Risk factor bonus (1× +5)−5 pts

Feb 23

Canvass InspectionPass w/ Conditions

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
SOAP NOT PROVIDED AT HAND SINK IN BASEMENT PREP AREA. SOAP MUST BE PROVIDED AT ALL TIMES AT ALL HAND SINKS AND MUST BE EASILY ACCESSIBLE. MANAGER PROVIDED SOAP AT HAND SINK DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 4 DEAD ROACHES NEAR BASEMENT DISH AREA. INSTRUCTED TO REMOVE AND MAINTAIN PREMISES FREE OF DEAD PESTS.

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREP SURFACES IN BASEMENT AND UPSTAIRS COOKLINE. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILIY.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
CLUTTERED DIRTY DISH ITEMS FOUND SCATTERED ON THE FLOOR IN THE BASEMENT DISH AREA. FACILITY MUST MAINTAIN AREA FREE OF CLUTTER AND PLACE DISHWARE AT LEAST 6 INCHES ABOVE THE FLOOR.- ALL DISHES WERE PLACED ON SHELVING AT TIME OF INSPECTION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS IN THE DISH AREA ARE SOILED WITH FOOD DEBRIS AND MOISTURE IN DISH AREA. FACILITY MUST CLEAN AND MAINTAIN. STAFF HAS CLEANED AREA AT TIME OF INSPECTION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
UNNECESSARY ITEMS FOUND NEAR BASEMENT DRY STORAGE AREA. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.

Base deductions−23 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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