What is Antique Taco Bridgeport's health inspection score?

Antique Taco Bridgeport 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 Antique Taco Bridgeport last inspected?

Antique Taco Bridgeport was last inspected on March 4, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Antique Taco Bridgeport have?

Antique Taco Bridgeport has 15 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Antique Taco Bridgeport safe to eat at?

Yes, Antique Taco Bridgeport 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 Antique Taco Bridgeport serve?

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

Official Health Record

Antique Taco Bridgeport

Name: Antique Taco Bridgeport
Address: 1000 W 35TH ST, Chicago, 60609
Rating: 95

1000 W 35TH ST, Chicago

Last Inspected: 3/4/2026

Own or manage this restaurant?

Claim it to unlock analytics →

0Excellent

Mexican•Chicago

Ranked #960 of 1000 in ChicagoBetter than 84% of mexican restaurants

Stable

6 inspections

Last: Mar 4, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

2.5

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

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

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-5

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+3 pts

Latest

100% weight

2nd

60% weight

100

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

Open location in Google Maps →

1000 W 35TH ST, Chicago, IL 60609

Open in Maps

View Menu Order Online

Violation Timeline

Jun 2022

1 inspections

2 basic

Jun

Mar 2023

1 inspections

1 high priority

1 basic

Jan 2024

1 inspections

2 high priority

2 intermediate

1 basic

Jan

Feb 2024

1 inspections

Mar 2025

1 inspections

1 intermediate

4 basic

Mar

Mar 2026

1 inspections

1 basic

Inspection History

6 records on file

5 Canvass1 Canvass Re-Inspection

Mar 26

Canvass InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
No allergen certificate for food service manager, instructed to obtain

Base deductions−2 pts

Mar 25

Canvass InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED GRILL LINE DRAWER COOLER MISSING INTERNAL AMBIENT AIR THERMOMETER. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED INTERIOR NONFOOD-CONTACT SURFACES OF DEEP FRYERS TO BE HEAVILY-SOILED WITH GREASE AND DUST DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT INTERIOR SURFACES OF COOKING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE, DUST, AND OTHER SOILS AND MAINTAIN AT ALL TIMES.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED EXTERIOR OF OUTDOOR GREASE RECEPTACLE TO BE HEAVILY-SOILED WITH GREASE AND LITTER DEBRIS. INSTRUCTED TO CLEAN OUTDOOR GREASE AND WASTE RECEPTACLES AT ADEQUATE FREQEUENCY TO PREVENT BUILD UP OF GREASE, LITTER, AND OTHER SOILS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GREASE DRIP ALONG UPPER RIM OF COOK LINE VENTILATION HOOD DIRECTLY ABOVE FOOD AND FOOD-CONTACT SURFACES OF COOKING EQUIPMENT. INSTRUCTED TO MAINTAIN VENTILATION HOOD SYSTEM OF ADEQUATE CAPACITY AND MAINTENANCE TO PREVENT BUILD UP OF GREASE DRIP AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED LIGHTING IN THE CUSTOMER WASHROOMS TO BE OF INSUFFICIENT INTENSITY. INSTRUCTED TO REPAIR OR REPLACE CUSTOMER WASHROOM LIGHT FIXTURES TO PROVIDE LIGHTING OF ADEQUATE INTENSITY FOR THIS AREA AND MAINTAIN.

Base deductions−13 pts

Feb 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jan 24

Canvass InspectionFail

2 High2 Med1 Basic

5 total

68/100inspection score

−32 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE SCOOPER BEING STORED ON THE SIDE OF THE ICE MACHINE WITH THE FOOD CONTACT SURFACE EXPOSED. INSTRUCTED ON HOW TO PROPERLY STORE ICE SCOOP BETWEEN USES.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW TEMPERATURE WAREWASHING MACHINE LOCATED IN THE KITCHEN'S DISH AREA NOT PROPERLY SANITIZING. THE SANITIZING RESIDUAL CONCENTRATION WAS OBSERVED AT 0PPM AT TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO REPAIR TO MEET SANITIZING REQUIREMENTS OF 50-100PPM. DISH MACHINE WAS SERVICED DURING INSPECTION AND IS NOW READING A CONCENTRATION OF 100PPM. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (GUACAMOLE) AT IMPROPER COLD HOLDING TEMPERATURE AT 52.8 F LOCATED IN THE TWO DOOR SALAD COOLER. INSTRUCTED TO DISCARD 5LBS 3 OZ OF GUACAMOLE WORTH $40 SAID TCS FOODS AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER INSIDE THE SALAD PREP COOLER CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS. A THERMOMETER WAS PROVIDED AT THE TIME OF INSPECTION.

Basic (1)

−2 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHLORINE CHEMICAL TEST KIT AVAILABLE DURING INSPECTION TO MONITOR SANITIZER CONCENTRATION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER CONCENTRATION IN SANITIZING SOLUTIONS. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.

Base deductions−32 pts

Mar 23

Canvass InspectionPass

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
HANDWASHING SIGNAGE IS MISSING AT TWO KITCHEN HANDWASH SINKS AND TWO EMPLOYEE RESTROOMS. INSTRUCTED MANAGER TO INSTALL AND MAINTAIN.

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DUST BUILD UP ON VENTILATION COVER IN DISHWASH AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−12 pts

Jun 22

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE EXTERIOR SURFACES OF COOKING EQUIPMENT AND BOTTOMS OF FRYERS IN NEED OF CLEANING TO REMOVE GREASE AND OTHER PARTICLES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOOR AND FLOOR DRAIN IN THE DISHWASHING ROOM IN NEED OF CLEANING; CLEAN FLOOR UNDER SHELVES AND MACHINE AND DRAIN.

Base deductions−4 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago Mexican Restaurants Best in Chicago All Illinois Restaurants