What is Langosta Nayarita's health inspection score?

Langosta Nayarita has a SafeDine safety score of 75 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Langosta Nayarita last inspected?

Langosta Nayarita was last inspected on June 12, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Langosta Nayarita have?

Langosta Nayarita has 20 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Langosta Nayarita safe to eat at?

Langosta Nayarita has a good safety record with a score of 75/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Langosta Nayarita serve?

Langosta Nayarita serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Langosta Nayarita

Name: Langosta Nayarita
Address: 3118 W 59TH ST, Chicago, 60629
Rating: 75

3118 W 59TH ST, Chicago

Last inspected 9mo ago

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0Good

American•Chicago

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

Stable

4 inspections

Last: Jun 12, 2025

medium confidence

Directions Order

Inspections

25%

Clean Rate

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-25

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-4 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

-1 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

3118 W 59TH ST, Chicago, IL 60629

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View Menu Order Online

Violation Timeline

Aug 2023

2 inspections

3 high priority

2 intermediate

3 basic

Aug

Aug 2024

1 inspections

1 high priority

1 intermediate

5 basic

Jun 2025

1 inspections

1 intermediate

4 basic

Jun

Inspection History

4 records on file

3 Canvass1 Canvass Re-Inspection

Jun 25

Canvass InspectionLatestPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS HANDLING FOOD WITHOUT HAIR NETS/RESTRAINTS AND NOT WEARING BEARD RESTRAINTS. INSTRUCTED TO PROVIDE.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED SCOOPS FOR DRY STORAGE CONTAINERS BEING STORED DIRECTLY INSIDE OF THE CONTAINER. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED LOOSE/BROKEN DOOR HANDLE TO FREEZER UNIT NEAR DRY STORAGE AREA. INSTRUCTED TO REPAIR OR REPLACE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE IN EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE.

Base deductions−13 pts

Aug 24

Canvass InspectionPass

1 High1 Med5 Basic

7 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MISSING HANDWASH SIGNAGE AT HANDWASH SINKS THROUGH OUT. INSTD TO PROVIDE SIGNAGE AT HANDWASH SINKS AND MAINTAIN.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MISSING COMMON NAME ON DRY STORAGE CONTAINERS. INSTD TO LABEL AND MAINTAIN

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD STORAGE ON FLOOR IN PREP AREA (CONTAINERS OF BUTTER). INSTD TO ELEVATE 6 INCHES AND MAINTAIN OFF FLOOR
43IN-USE UTENSILS: PROPERLY STORED−2
STYROFOAM CUPS BEING USED AS DISPENSING UTENSILS AND SUBMERGED IN DRY STORAGE CONTAINERS. INSTD TO USE PROPER DISPENSING UTENSILS AND HAVE STORED WITH HANDLE ABOVE THE FOOD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARD AT PREP COOLER HEAVILY STAINED AND WITH DEEP, DARK GROOVES. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL STORAGE SHELVES THROUGH OUT PREP AND WAREWASHING AREAS, INTERIOR OF MICROWAVE, INTERIOR OF ALL FREEZERS AND COOLERS INCLUDING RUBBER GASKETS OF DOORS NOT CLEAN, EXCESSIVE ACCUMULATION OF DEBRIS AND FOOD RESIDUE. INSTD TO DETAIL CLEAN ALL AND MAINTAIN SAME.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOOR THROUGH OUT PREMISES, ALONG WALLBASE AND IN CORNERS BEHIND CHEST FREEZERS, COOLERS AND 3-COMPARTMENT SINK NOT CLEAN, EXCESSIVE FOOD DEBRIS, DIRT ACCUMULATION. INSTD TO CLEAN AND MAINTAIN SAME

Base deductions−25 pts

Aug 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 23

Canvass InspectionFail

3 High2 Med3 Basic

8 total

54/100inspection score

−46 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK IN EMPLOYEE RESTROOM NOT STOCKED WITH HAND SOAP. INFORMED PERSON IN CHARGE THAT HAND SOAP MUST BE AVAILABLE AT HANDSINKS AT ALL TIMES. FOOD HANDLER OBTAINED HAND SOAP FOR HAND SINK DURING TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS IN THE EMPLOYEE WASHROOM AT THE WASHBOWL SINK NOR AT THE HAND-SINK IN THE CUSTOMER MENS RESTROOM. INFORMED PERSON IN CHARGE THAT PAPER TOWELS MUST BE AVAILABLE AT HAND SINKS AT ALL TIMES. FOOD HANDLER OBTAINED PAPER TOWEL FOR HAND SINK DURING TIME OF INSPECTION PRIORITY FOUNDATION VIOLATION #7-38-030(C).
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED FACILITY EQUIPMENT FOR COLD HOLDING IN DISREPAIR. NOTED TWO DOOR REFRIGRATOR TO BE AT IMPROPER AT 55.7F. INFORMED PERSON IN CHARGE TO REPAIR OR REPLACE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. TAGGED UNIT. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE REAR TWO DOOR REFRIGERATOR, SUCH AS 40LBS OF SHRIMP AT 60.1F, 3LBS OF CEVICHE AT 59.4F. MANAGER DISCARDED AND DENATURED A TOTAL 43LBS AT $1100. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED MENU WITH A FOOTNOTE REMINDER STATEMENT ON THE MENU AND MISSING DISCLOSURE BY ASTERICKS FOR RELATED MENU ITEMS . INSTRUCTED TO PROVIDE BOTH DISCLOSURE STATEMENT AND REMINDER ON THE MENU FOR RAW OR UNCOOKED ANIMAL-BASED FOOD ITEMS OFFERED (EX. RAW OYSTERS, RAW TUNA, SALMON ETC.). (REFER TO ONLINE CDPH CONSUMER ADVISORY GUIDE). PRIORITY FOUNDATION VIOLATION #7-38-005.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER AND PREP AND AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, STORAGE AND CUSTOMER SEATING AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. OBSERVED DUST BUILDUP ON FAN IN WALK-IN COOLER, LIGHT SHIELDS IN COOKING AREA AND CEILING AND WALL VENTS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS, LIGHT SHIELDS AND CEILING/WALL VENTS.

Base deductions−46 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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