What is Restaurante Salvadoreno Olocuilta Inc.'s health inspection score?

Restaurante Salvadoreno Olocuilta Inc. has a SafeDine safety score of 95 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Restaurante Salvadoreno Olocuilta Inc. last inspected?

Restaurante Salvadoreno Olocuilta Inc. was last inspected on February 23, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Restaurante Salvadoreno Olocuilta Inc. have?

Restaurante Salvadoreno Olocuilta Inc. has 20 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Restaurante Salvadoreno Olocuilta Inc. safe to eat at?

Yes, Restaurante Salvadoreno Olocuilta Inc. has an excellent safety record with a score of 95/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Restaurante Salvadoreno Olocuilta Inc. serve?

Restaurante Salvadoreno Olocuilta Inc. serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Restaurante Salvadoreno Olocuilta Inc.

Name: Restaurante Salvadoreno Olocuilta Inc.
Address: 3040 N LARAMIE AVE, Chicago, 60641
Rating: 95

3040 N LARAMIE AVE, Chicago

Last Inspected: 2/23/2026

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0Excellent

American•Chicago

Ranked #309 of 1000 in ChicagoBetter than 22% of american restaurants

Stable

8 inspections

Last: Feb 23, 2026

high confidence

Directions Order

Inspections

38%

Clean Rate

2.5

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Permit/documentation

Administrative or documentation issue

Food labeling

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-6

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

+2 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 94/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (95/100) 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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3040 N LARAMIE AVE, Chicago, IL 60641

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Violation Timeline

Jun 2022

2 inspections

1 high priority

1 intermediate

6 basic

Jun

Feb 2023

2 inspections

2 intermediate

2 basic

Jul 2024

1 inspections

1 intermediate

3 basic

Jul

Mar 2025

1 inspections

Feb 2026

2 inspections

2 intermediate

2 basic

Feb

Inspection History

8 records on file

3 Canvass Re-Inspection5 Canvass

Feb 26

Canvass Re-Inspection InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE COOLER UNITS WITH FOOD STORED INSIDE PLASTIC GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS

Base deductions−2 pts

Feb 26

Canvass InspectionFail

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OVER 10 MICE DROPPINGS ON FLOOR ALONG WALLS NEAR WATER TANK AREA AT TIME OF INSPECTION. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. PRIORITY FOUNDATION7-38-020 (A). CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THE REAR EXIT DOOR NOT COMPLETELY RODENT PROOFED AS REQUIRED. MUST COMPLETELY RODENT PROOF DOOR BY SEALING 1/4 GAP AT THE BOTTOM OF THE DOOR.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE COOLER UNITS WITH FOOD STORED INSIDE PLASTIC GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS

Base deductions−12 pts

Mar 25

Canvass InspectionCleanPass

No violations

100/100inspection score

Jul 24

Canvass InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED SALT AND SUGAR OUT OF THE ORIGINAL CONTAINERS AND IN PLASTIC INGREDIENT BINS IN THE REAR DRY STORAGE AREA WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS AND MAINTAIN

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO SPLASH GUARD BETWEEN HAND SINK AND DRAINBOARD OF THREE COMPARTMENT SINK IN THE REAR PREP/WAREWASHING AREA. INSTRUCTED THE PERSON IN CHARGE TO INSTALL A WASHABLE SPLASHGUARD AND MAINTAIN.
40PERSONAL CLEANLINESS−2
OBSERVED MULTIPLE FOOD HANDLING EMPLOYEES NOT WEARING HAIR RESTRAINTS AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL FOOD HANDLING EMPLOYEES WEAR HAIR RESTRAINTS WHEN HANDLING FOOD TO PREVENT CONTAMINATION OF FOODS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER ON SHELVING UNITS IN ALL COOLING UNITS IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE ALL CARDBOARD FROM SHELVING UNITS AND ENSURE ALL FOOD AND NON-FOOD CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.

Base deductions−11 pts

Feb 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Feb 23

Canvass InspectionFail

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED COLD TCS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE 2 DOOR PREP COOLER. OBSERVED EGGS AT 47.7F, COOKED RICE AT 48.1F, BEEF AT 44.1F, SAUSAGE AT 49.8F, AND SHREDDED LETTUCE AT 46.6F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO A REMINDER STATEMENT ON THE MENU. MANAGEMENT INSTRUCTED TO ADD THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT:"THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 7-38-005.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN AND DEFROST THE INTERIOR OF THE 1 DOOR FREEZER IN THE FOOD PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
REPAIR THE OPENING IN THE WALL OF THE MEN'S WASHROOM.

Base deductions−14 pts

Jun 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jun 22

Canvass InspectionFail

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 HANDWASHING SIGNAGE AT HAND SINK IN FOOD PREP/DISHWASHING AREA.INSTRUCTED TO PROVIDE AND MAINTAIN.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 60 RODENT MICE DROPPINGS ON THE FLOOR AND CORNERS AROUND THE HOT WATER HEATER AT REAR FURNACE AREA.INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS AND PEST CONTROL SERVICE IS NOW RECCOMENDED.PRIORITY FOUNDATION VIOLATION 7-38-020(A),CITATION ISSUED.

Basic (6)

−12 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT IN THE FOOD PREP AREA. INSTRUCTED MANAGER TO PROVIDED HAIR RESTRAINTS FOR ALL EMPLOYEES IN THE FOOD PREP AREA.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
INSTRUCTED TO PROPERLY STORE AND INVERT POTS/PANS IN KITCHEN STORAGE SHELVINGS TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN EXTERIOR OF GREASE TRAP, PREP TABLES, FOOD STORAGE CONTAINERS, INTERIOR AND EXTERIOR OF THE CHEST FREEZER AND PREP COOLERS,MICROWAVE,SIDES OF COOKING STOVE AND DEEP FRYER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS ALONG THE WALLS AND IN ALL CORNERS OF THE PREP AREA AND FURNACE AREA REQUIRE A DETAIL CLEANING AND DETAIL CLEAN WALLS IN FOOD PREP AREA TO REMOVE FOOD SPLASHED DEBRIS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED OUTSIDE REAR YARD WITH EXCESSIVE UNUSED AND UNNECESSARY ITEMS PILED UP IN A TOOL SHED ALSO, ONE OLD BROKEN REFRIGERATOR.INSTRUCTED TO REMOVE MENTIONED ITEMS DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO REMOVE ACCUMULATIONS OF DUSTS ON CEILING VENTILATION COVERS IN WASHROOMS.

Base deductions−27 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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