What is Restaurante Amatepec Estado DE Mexico's health inspection score?

Restaurante Amatepec Estado DE Mexico has a SafeDine safety score of 73 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Restaurante Amatepec Estado DE Mexico last inspected?

Restaurante Amatepec Estado DE Mexico was last inspected on June 23, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Restaurante Amatepec Estado DE Mexico have?

Restaurante Amatepec Estado DE Mexico has 37 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Restaurante Amatepec Estado DE Mexico safe to eat at?

Restaurante Amatepec Estado DE Mexico has a good safety record with a score of 73/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Restaurante Amatepec Estado DE Mexico

Name: Restaurante Amatepec Estado DE Mexico
Address: 3143 W 51ST ST, Chicago, 60632
Rating: 73

3143 W 51ST ST, Chicago

Last inspected 11mo ago

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0Good

Chicago

Ranked #960 of 1000 in Chicago

Stable

8 inspections

Last: Jun 23, 2025

medium confidence

Directions Order

Inspections

Clean Rate

4.6

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Permit/documentation

Administrative or documentation issue

Other violation

Regulatory compliance 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

-27

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

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

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3143 W 51ST ST, Chicago, IL 60632

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Violation Timeline

Nov 2022

1 inspections

1 high priority

2 intermediate

3 basic

Nov

Dec 2022

1 inspections

1 high priority

1 intermediate

3 basic

Apr 2023

1 inspections

2 high priority

5 basic

Apr

May 2023

1 inspections

4 basic

Apr 2024

1 inspections

2 basic

Apr

May 2024

1 inspections

1 basic

Jun 2025

2 inspections

3 intermediate

9 basic

Jun

Inspection History

8 records on file

3 Canvass Re-Inspection3 Canvass1 Complaint Re-Inspection1 Complaint

Jun 25

Canvass Re-Inspection InspectionLatestPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12: DRY STORAGE CONTAINERS NOT LABELED.INSTD TO LABEL AND MAINTAIN

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11: REAR UPRIGHT 1 DOOR REFRIGERATION UNIT WITH TORN RUBBER DOOR GASKETS. INSTD TO REPAIR AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19: RAW WOOD SURFACES BEHIND PREP COOLER. INSTD TO SEAL ALL RAW WOOD AND MAINTAIN SO AS SURFACES TO BE NON POROUS AND EASILY CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.11(B, C, D, E): CERAMIC/CLAY DRINKING CUPS ON SITE. INSTD TO ENSURE CUPS ARE LEAD FREE OR LEAD SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON SITE; OR REMOVE FROM PREMISES
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15: MISSING PROPER STOPPERS FOR 3-COMPARTMENT SINK. INSTD TO PROVIDE PROPER STOPPERS AND MAINTAIN. 3-COMPARTMENT SINK SLOW DRAINING. INSTD TO REPAIR AND HAVE PROPERLY DRAINING

Base deductions−13 pts

Jun 25

Canvass InspectionFail

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MISSING CONSUMER ADVISORY WITH DISCLOSURE AND REMINDER ON MENU FOR UNDERCOOKED FOOD ITEMS (STEAK, EGGS, BEEF). INSTRUCTED TO DISCLOSE ON THE MENU WHICH FOODS (EX, EGGS, STEAK, BEEF) CAN BE ORDERED UNDER COOKED/COOKED TO ORDER WITH AN ASTERISK NEXT TO THOSE SPECIFIC ITEMS; AND THEN BY ASTERISKING THEM TO A FOOTNOTE THAT STATES THESE ITEMS ARE UNDERCOOKED OR CONTAIN (OR MAY CONTAIN) UNDERCOOKED INGREDIENTS AND ALSO A REMINDER STATEMENT SUCH AS "Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions" PRIORITY VIOLATION 7-38-005
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
DRY STORAGE CONTAINERS NOT LABELED.INSTD TO LABEL AND MAINTAIN

Basic (5)

−10 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
EQUIPMENT ON FLOOR IN REAR. INSTD TO ELEVATE ALL EQUIPMENT 6 INCHES ON PROPER SHELVING AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
RAW WOOD SURFACES BEHIND PREP COOLER. INSTD TO SEAL ALL RAW WOOD AND MAINTAIN SO AS SURFACES TO BE NON POROUS AND EASILY CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CERAMIC/CLAY DRINKING CUPS ON SITE. INSTD TO ENSURE CUPS ARE LEAD FREE OR LEAD SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON SITE; OR REMOVE FROM PREMISES
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
REAR UPRIGHT 1 DOOR REFRIGERATION UNIT WITH TORN RUBBER DOOR GASKETS. INSTD TO REPAIR AND MAINTAIN
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MISSING PROPER STOPPERS FOR 3-COMPARTMENT SINK. INSTD TO PROVIDE PROPER STOPPERS AND MAINTAIN. 3-COMPARTMENT SINK SLOW DRAINING. INSTD TO REPAIR AND HAVE PROPERLY DRAINING

Base deductions−20 pts

May 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVED BUILD-UP OF RESIDUE AND DEBRIS ON INTERIORS OF COLD HOLD UNITS AND EXTERIORS OF HOT HOLD EQUIPMENT. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Base deductions−2 pts

Apr 24

Canvass InspectionFail

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP OF RESIDUE AND DEBIRS ON INTERIORS OF COLD HOLD UNITS AND EXTERIORS OF HOT HOLD EQUIPMENT. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS FROM REPORT #2575289 NOT CORRECTED; #39 -MISSING SPLASHGUARD IN BETWEEN FRONT HANDWASH SINK AND PREP COOLER. INSTD TO PROVIDE SPLASHGUARD AND MAINTAIN. #55 FLOOR IN FRONT PREP AREA IN POOR REPAIR, CRACKED AND MISSING TILES THROUGH OUT. INSTD TO REPAIR AND MAINTAIN SO AS SURFACE TO BE SMOOTH, EVEN AND EASILY CLEANABLE. #56 VENTILATION SYSTEM AND FILTERS WITH EXCESSIVE GREASE ACCUMULATION. INSTT CLEAN AND MAINTAIN SAME. INSTRUCTED PERSON IN CHARGE TO COME INTO COMPLIANCE AND MAINTAIN. PRIORITY FOUNDATION #7-42-090. CITATION ISSUED.

Base deductions−4 pts

May 23

Complaint Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11-MISSING SPLASHGUARD INBETWEEN FRONT HANDWASH SINK AND PREP COOLER. INSTD TO PROVIDE SPLASHGUARD AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.11- CERAMIC/CLAY DRINKING CUPS ON SITE. INSTD TO ENSURE CUPS ARE LEAD FREE OR LEAD SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON SITE; OR REMOVE CUPS FROM PREMISES
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11- FLOOR IN FRONT PREP AREA IN POOR REPAIR, CRACKED AND MISSING TILES THROUGH OUT. INSTD TO REPAIR AND MAINTAIN SO AS SURFACE TO BE SMOOTH, EVEN AND EASILY CLEANABLE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14- VENTILATION SYSTEM AND FILTERS WITH EXCESSIVE GREASE ACCUMULATION. INSTT CLEAN AND MAINTAIN SAME.

Base deductions−8 pts

Apr 23

Complaint InspectionFail

2 High5 Basic

7 total

70/100inspection score

−30 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND DRYING PROVISION AT REAR HAND WASH SINK. MANAGER PROVIDED PAPER TOWELS DURING INSPECTION. PRIORITY FOUNDATION #7-38-030(C). SEE ABOVE FOR VIOLATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND CLEANSER AT REAR PREP AREA HANDWASH SINK. MANAGER PROVIDED SOAP DURING INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MISSING SPLASHGUARD INBETWEEN FRONT HANDWASH SINK AND PREP COOLER. INSTD TO PROVIDE SPLASHGUARD AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CERAMIC/CLAY DRINKING CUPS ON SITE. INSTD TO ENSURE CUPS ARE LEAD FREE OR LEAD SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON SITE; OR REMOVE CUPS FROM PREMISES
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
3-COMPARTMENT SINK IN POOR REPAIR, HEAVILY LEAKING UNDERNEATH AND USING LARGE PAN TO CONTAIN LEAKING WATER. INSTD TO REPAIR AND MAINTAIN. CITATION ISSUED 7-38-025 PRIORITY FOUNDATION
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOOR IN FRONT PREP AREA IN POOR REPAIR, CRACKED AND MISSING TILES THROUGH OUT. INSTD TO REPAIR AND MAINTAIN SO AS SURFACE TO BE SMOOTH, EVEN AND EASILY CLEANABLE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
VENTILATION SYSTEM AND FILTERS WITH EXCESSIVE GREASE ACCUMULATION. INSTT CLEAN AND MAINTAIN SAME

Base deductions−30 pts

Dec 22

Canvass Re-Inspection InspectionPass

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HANDWASHING SIGN AT RESTROOM HANDSINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOUND BULK SPICE CONTAINERS NOT LABELED. INSTRUCTED TO PROPERLY LABEL WHEN NOT IN ORIGINAL CONTAINER, MAINTAIN.

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT DISHES DURING STORAGE, MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND SOILED MOPS STORED INSIDE MOP SINK. INSTRUCTED TO HANG TO DRY, MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND CRACKED/DAMAGED FLOOR TILES IN PREP AREA. INSTRUCTED TO REPLACE/REPAIR AND MAINTAIN.

Base deductions−21 pts

Nov 22

Canvass InspectionFail

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HANDWASHING SIGN AT RESTROOM HANDSINK. INSTRUCTED TO PROVIDE AND MAINTAIN.

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
NO DISCLOSURE OR REMINDER ON MENU AS REQUIRED FOR RAW/UNDERCOOKED FOODS (EGGS, CARNE ASADA). INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOUND BULK SPICE CONTAINERS NOT LABELED. INSTRUCTED TO PROPERLY LABEL WHEN NOT IN ORIGINAL CONTAINER, MAINTAIN.

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT DISHES DURING STORAGE, MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND SOILED MOPS STORED INSIDE MOP SINK. INSTRUCTED TO HANG TO DRY, MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND CRACKED/DAMAGED FLOOR TILES IN PREP AREA. INSTRUCTED TO REPLACE/REPAIR AND MAINTAIN.

Base deductions−26 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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