What is Frontera Tortas BY Rick Bayless's health inspection score?

Frontera Tortas BY Rick Bayless has a SafeDine safety score of 89 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Frontera Tortas BY Rick Bayless last inspected?

Frontera Tortas BY Rick Bayless was last inspected on November 3, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Frontera Tortas BY Rick Bayless have?

Frontera Tortas BY Rick Bayless has 26 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Frontera Tortas BY Rick Bayless safe to eat at?

Yes, Frontera Tortas BY Rick Bayless has an excellent safety record with a score of 89/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Frontera Tortas BY Rick Bayless serve?

Frontera Tortas BY Rick Bayless serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Frontera Tortas BY Rick Bayless

Name: Frontera Tortas BY Rick Bayless
Address: 11601 W TOUHY AVE, Chicago, 60666
Rating: 89

11601 W TOUHY AVE, Chicago

Last Inspected: 11/3/2025

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0Excellent

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 17% of american restaurants

Stable

8 inspections

Last: Nov 3, 2025

high confidence

Directions Order

Inspections

13%

Clean Rate

3.3

Avg Violations

5 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-11

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+5 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

11601 W TOUHY AVE, Chicago, IL 60666

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Violation Timeline

Sep 2022

1 inspections

Sep

May 2023

1 inspections

5 basic

Apr 2024

1 inspections

1 high priority

3 basic

Apr

May 2024

1 inspections

3 basic

Nov 2024

1 inspections

3 high priority

3 basic

Nov

Dec 2024

1 inspections

2 basic

Apr 2025

1 inspections

1 high priority

1 intermediate

2 basic

Apr

Nov 2025

1 inspections

2 basic

Inspection History

8 records on file

5 Canvass2 Canvass Re-Inspection1 Complaint

Nov 25

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS/DIRT BUILD UP ON FLOOR AND WALLS AT PREP AREA AND DISHWASH AREA. INSTRUCTED MANAGER MUST CLEAN FLOORS AND WALLS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOOR TILES LOW/IN POOR REPAIR AT DISHWASH AREA. INSTRUCTED MANAGER MUST REPAIR/REGROUT LOW FLOOR TILES AT DISHWASH AREA.

Base deductions−4 pts

Apr 25

Canvass InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF SERVICE COOLER AT THE PREP AREA TO BE IMPROPER AT 56F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-CHORIZO 59.1F, PORK 44.9F, GUACAMOLE 47.4F, CHICKEN 51.6F, TOMATOES 54.6F, CHEESE 59.3F, PEPPERS 51.2F, CORN 53.4F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 11 LBS OF PRODUCTS WORTH $490.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGH OUT THE REAR KITCHEN ALONG WALL BASE AND UNDERNEATH THE DISH WASHING MACHINE AND 3 COMPARTMENT SINK.

Base deductions−19 pts

Dec 24

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED HEAVY DIRT, GRIMES AND WET DEBRIS ALONG WALL BASE OF THE REAR FOOD PREP ESPECIALLY UNDERNEATH THE DISH WAHING AREA AT THE REAR. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−4 pts

Nov 24

Canvass InspectionPass w/ Conditions

3 High3 Basic

6 total1 risk factor

59/100inspection score

−36 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS (SALADS, CHICKEN BEANS ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO PAPER TOWELS AT HAND WASH SINKS OF THE FRONT AND REAR HAND WASHING SINKS. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WAHIN SINKS.PRIORITY FOUNDATION #7-38-030(C). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER CHLORINE AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE.PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED HEAVY DIRT, GRIMES AND WET DEBRIS ALONG WALL BASE OF THE REAR FOOD PREP ESPECIALLY UNDERNEATH THE DISH WAHING AREA AT THE REAR. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−36 pts

Risk factor bonus (1× +5)−5 pts

May 24

Canvass Re-Inspection InspectionPass w/ Conditions

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA/DISHWASHING AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED DIRTY AND DUSTY CEILING FANS AT THE REAR FOOD PREP/DISH WASHING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−6 pts

Apr 24

Canvass InspectionPass w/ Conditions

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED LOW TEMPERATURE DISH WASHING MACHINE IN USE NOT PROPERLY SANITIZING. SANITIZING STRENGTH OF SANITIZER (CHLORINE) AT THE TIME OF INSPECTION WAS 00 PPM. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS PROPERLY SANITIZING AT MINIMUM OF 50 PPM.MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA/DISHWASHING AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE DOOR OF 2 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED DIRTY AND DUSTY CEILING FANS AT THE REAR FOOD PREP/DISH WASHING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−16 pts

May 23

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED DIRTY WIPING CLOTHS ON TABLE AT FRONT BAR AREA NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS IN THE REAR MAIN KITCHEN PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND TO MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER LEAK AT BASE OF FAUCET AT THE 3-COMPARTMENT SINK LOCATED AT THE REAR PREP/DISHWASHING AREA.INSTRUCTED TO REPAIR PLUMBING LEAK AND TO MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRTY FLOORS WITH SPILLED DEBRIS AND LITTER BEHIND THE GREASE TRAP BOX UNDERNEATH THE 3-COMPARTMENT SINK LOCATED AT REAR PREP/DISHWASHING AREA.INSTRUCTED TO CLEAN FLOORS IN DETAIL.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO REMOVE ACCUMULATIONS OF DUSTS ON CEILING VENTILATION COVERS AT FRONT BAR AREA AND DETAIL CLEAN CEILING AT REAR FOOD PREP/DISHWASHING AREA TO REMOVE FOOD SPLASHED DEBRIS AND TO MAINTAIN.

Base deductions−10 pts

Sep 22

Complaint InspectionCleanPass

No violations

100/100inspection score

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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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