What is Taqueria LA Esquinita's health inspection score?

Taqueria LA Esquinita has a SafeDine safety score of 69 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 Esquinita last inspected?

Taqueria LA Esquinita was last inspected on April 6, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria LA Esquinita have?

Taqueria LA Esquinita has 12 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria LA Esquinita safe to eat at?

Taqueria LA Esquinita has a safety score of 69/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Taqueria LA Esquinita

Name: Taqueria LA Esquinita
Address: 6924 W GRAND AVE, Chicago, 60707
Rating: 69

6924 W GRAND AVE , Chicago

Data may be outdated — inspected 4/6/2023

▲Improving

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0Fair

Chicago

Ranked #960 of 1000 in Chicago

Improving

3 inspections

Last: Apr 6, 2023

low confidence

Directions Order

Inspections

33%

Clean Rate

Avg Violations

37 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Other violation

Regulatory compliance issue

Permit/documentation

Administrative or documentation issue

Facility condition

Building maintenance or structural issues

Food labeling

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-31

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+15 pts

100

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

6924 W GRAND AVE , Chicago, IL 60707

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Violation Timeline

Sep 2022

1 inspections

1 high priority

2 intermediate

6 basic

Sep

Mar 2023

1 inspections

1 intermediate

2 basic

Apr 2023

1 inspections

Apr

Inspection History

3 records on file

3 Canvass

Apr 23

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Mar 23

Canvass InspectionPass w/ Conditions

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED EXPIRED COOKED PIG INTESTINES WITH A DATE LABELED 3/9/2023. OBSERVED EXPIRED COOKED CHICHARRONES WITH A DATE LABEL 2/28/23, COOKED SOUP WITH A DATE LABEL 3/9/23, COOKED PORK RIBS WITH NO DATE, MOLE VERDE WITH A DATE LABEL 3/7/23. COOKED FOOD CAN BE HELD FOR A MAXIMUM OF 7 DAYS. PREPARATION DAY COUNTS AS DAY 1. EMPLOYEE VOLUNTARILY DISCARDED FOOD. FOOD WEIGHING APPROXIMATELY 20 LBS AT A COST OF $75.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DARK STAINS ON CUTTING BOARD AT PREP LINE. MUST CLEAN AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION NOT CORRECTED FROM 9/1/2022, REPORT #2563150. #58--NOTED A CITY OF CHICAGO FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.

Base deductions−9 pts

Sep 22

Canvass InspectionPass w/ Conditions

1 High2 Med6 Basic

9 total

68/100inspection score

−32 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF THE 2-DOOR PREP COOLER ON THE COOKS LINE TO BE IMPROPER AT 52.0 F. UNIT TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL RE-INSPECTED BY CDPH AND MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND COLD TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES INSIDE THE 2-DOOR PREP COOLER. RAW BEEF, CHORIZO, CUT TOMATOES, SHREDDED LETTACE, SOUR CREAM, EGGS, AND COOKED NOPALES FOUND AT TEMPERATURES RANGING FROM 48F TO 54F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED. FOOD DISCARDED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED AN INCOMPLETE CONSUMER ADVISORY FOR RAW/UNDERCOOKED FOODS - THE ADVISORY IS MISSING A DISCLOSURE STATEMENT. INSTRUCTED MANAGEMENT TO ADD A DISCLOSURE STATEMENT TO THE CURRENT ADVISORY THAT SAYS "ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CONTAIN UNDERCOOKED INGREDIENTS". PRIORITY FOUNDATION 7-38-005. MANAGEMENT ADDED DISCLOSURE STATEMENT TO MENUS AT TIME OF INSPECTION.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED PAPER TOWELS AND ALUMINUM FOIL BEING USED AS SHELF LINER ON THE CLEAN DISH RACKS. INSTRUCTED TO REMOVE SO SURFACE IS NON-ABSORBENT AND EASILY CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED BROKEN GASKETS INSIDE THE 2-DOOR PREP COOLER. MUST REPAIR OR REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FOUND HEAVY ICE BUILD UP INSIDE THE CHEST FREEZER. NOTED HEAVY GREASE ACCUMULATION INSIDE THE FRYER. OBSERVED HEAVY FOOD AND GRIME BUILD UP ON THE GASKETS AND SHELVING INSIDE THE 2-DOOR PREP COOLER. INSTRUCTED MANAGEMENT TO DEFROST, REMOVE ICE, AND CLEAN THE CHEST FREEZER, AND TO CLEAN ALL OTHER SAID NON-FOOD CONTACT SURFACES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED HEAVY BUILD UP OF OLD FOOD SPLATTERS ON THE WALLS NEAR THE COOKS LINE AND DISH AREA. ALSO OBSERVED A BUILD UP OF BLACK DIRT/DEBRIS ON THE BASEBOARDS IN THE DISHWASHING AREA. INSTRUCTED TO CLEAN ALL AREAS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CARDBOARD BEING USED AS FLOOR MATS IN THE REAR PREP AND DISH AREA. MUST REMOVE AND PROVIDE FLOOR COVERINGS THAT ARE A NON-ABSORBENT, NON-CORROSIVE, SMOOTH, EASILY CLEANABLE SURFACE.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED A CITY OF CHICAGO FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE. MUST PROVIDE.

Base deductions−32 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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