What is Ponce Restaurant's health inspection score?

Ponce Restaurant has a SafeDine safety score of 67 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ponce Restaurant last inspected?

Ponce Restaurant was last inspected on October 8, 2024. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ponce Restaurant have?

Ponce Restaurant has 40 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ponce Restaurant safe to eat at?

Ponce Restaurant has a safety score of 67/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Ponce Restaurant serve?

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

Official Health Record

Ponce Restaurant

Name: Ponce Restaurant
Address: 4313 W FULLERTON AVE, Chicago, 60639
Rating: 67

4313 W FULLERTON AVE , Chicago

Data may be outdated — inspected 10/8/2024

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0Fair

American•Chicago

Ranked #101 of 1000 in ChicagoBetter than 17% of american restaurants

Improving

6 inspections

Last: Oct 8, 2024

low confidence

Directions Order

Inspections

17%

Clean Rate

6.7

Avg Violations

18 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-33

Final Score

Impact Breakdown

High Priority

-2 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+43 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

4313 W FULLERTON AVE , Chicago, IL 60639

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Violation Timeline

Jul 2022

2 inspections

1 intermediate

8 basic

Jul

Jan 2023

1 inspections

1 intermediate

1 basic

Feb 2024

2 inspections

3 high priority

5 intermediate

21 basic

Feb

Oct 2024

1 inspections

Inspection History

6 records on file

3 Canvass1 Canvass Re-Inspection1 Complaint Re-Inspection1 Complaint

Oct 24

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Feb 24

Canvass Re-Inspection InspectionPass

2 Med10 Basic

12 total

70/100inspection score

−30 pts

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN FISH THAWING IN CONTAINER IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO THAW TCS FOODS UNDER COLD RUNNING WATER, IN THE REFRIGERATOR, OR THE MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST PROVIDE LABELS FOR BULK ITEM FOODS NOT IN ORIGINAL CONTAINERS.

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF THE FLOOR.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON CHEST FREEZER IN REAR AREA. THE SURFACE MUST BE SMOOTH AND CLEANABLE
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKET IN THE 2-DOOR COOLER IN THE PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD-UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA AND WALK-IN. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDES APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GARAGE AREA TO BE CLUTTERED AND WITH UNNECESSARY ARTICLES. MUST REMOVE ALL UNNECESSARY ARTICLES, DETAIL CLEAN AREA, ORGANIZE, STORE ARTICLES 6" OFF FLOOR, AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS THROUGHOUT PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ONE BURNT OUT LIGHT BULB ON THE MAIN PREP LINE. INSTRUCTED TO REPLACE.

Base deductions−30 pts

Feb 24

Canvass InspectionFail

3 High3 Med11 Basic

17 total1 risk factor

28/100inspection score

−67 pts

High Priority (3)

−30 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED INCOMPLETE VOMIT AND DIARRHEA CLEAN-UP KIT/PROCEDURE ON SITE.KIT ONLY HAD AN APRON AND MASK. MUST PROVIDES A WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS AND THE CORRESPONDING EQUIPMENT OUTLINE IN THE PROCEDURE. PRIORITY FOUNDATION VIOLATION 7-38-005.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND-WASHING SIGNAGE AT THE HANDWASHING IN THE DISHWASHING AREA. INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE FOR ALL HAND WASHING SINKS IN THE FACILITY
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED EXPOSED HAND WASHING SINK IN FRONT PREP AREA RENDERED INACCESSIBLE BY CUPS AND UTENSILS PLACED INSIDE IT. INSTRUCTED TO MAINTAIN ALL EXPOSED HAND WASHING SINKS OPEN AND ACCESSIBLE FOR HAND WASHING. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.

Intermediate (3)

−15 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED TCS FOODS (PORK SOUP, BEEF SOUP, CHICKEN SOUP, ETC.) HELD FOR 24 HOURS WITHOUT DISCARD DATES. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.
35APPROVED THAWING METHODS USED−5
OBSERVED FROZEN FISH THAWING IN CONTAINER IN THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO THAW TCS FOODS UNDER COLD RUNNING WATER, IN THE REFRIGERATOR, OR THE MICROWAVE AS PART OF A CONTINUOUS COOKING PROCESS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST PROVIDE LABELS FOR BULK ITEM FOODS NOT IN ORIGINAL CONTAINERS.

Basic (11)

−22 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED MANAGER TO ELEVATE ALL FOOD SIX INCHES OFF THE FLOOR.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR ON CHEST FREEZER IN REAR AREA. THE SURFACE MUST BE SMOOTH AND CLEANABLE
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKET IN THE 2-DOOR COOLER IN THE PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE INSIDE OF THE DEEP FRYER OIL FILTERING UNIT WITH A BUILD-UP OF GREASE AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA AND WALK-IN. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDES APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED WASTE WATER SPILLING ONTO FLOOR FROM DRAIN PIPES AND COLLECTED WITH BUSPAN WHEN DRAINING 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO GET PIPES CLEANED TO PREVENT BACK UP ONTO FLOOR OF FACILITY. PLUMMER ON SITE TO FIX IT DURING INSPECTION. PRIORITY. 7-38-030(c). CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GARAGE AREA TO BE CLUTTERED AND WITH UNNECESSARY ARTICLES. MUST REMOVE ALL UNNECESSARY ARTICLES, DETAIL CLEAN AREA, ORGANIZE, STORE ARTICLES 6" OFF FLOOR, AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS ALONG WALLS AND CORNERS THROUGHOUT PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ONE BURNT OUT LIGHT BULB ON THE MAIN PREP LINE. INSTRUCTED TO REPLACE.

Base deductions−67 pts

Risk factor bonus (1× +5)−5 pts

Jan 23

Canvass InspectionPass w/ Conditions

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED COOKED PORK AT IMPROPER HOT HOLDING TEMPERATURE AT 120.6F IN HOT HOLDING UNIT. OBSERVED FRIED FISH AT IMPROPER HOT HOLDING TEMPERATURE AT 128.8F. TCS FOODS MUST BE HELD AT 135.0F OR ABOVE INSIDE OF A HOT HOLDING UNIT. FOOD DISCARDED VOLUNTARILY BY EMPLOYEE. FOOD WEIGHING APPROXIMATELY 20 LBS AT A COST OF $80.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATES ON SITE. MUST PROVIDE FOR ALL CERTIFIED FOOD MANAGERS.

Base deductions−7 pts

Jul 22

Complaint Re-Inspection InspectionFail

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOOD (RICE) BEING STORED INSIDE LARGE GARBAGE CANS IN THE REAR DISH/PREP AREA. INSTRUCTED TO PROVIDE APPROVED FOOD GRADE BAGS/CONTAINERS FOR ALL FOOD STORAGE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED HEAVY RUST ON THE BOTTOM SHELF OF THE PREP TABLES IN THE REAR DISH/PREP AREA AND IN THE COOKS LINE AREA. MUST REFINISH/REMOVE RUST FROM ALL SAID PREP TABLES AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
FOUND A HEAVY BUILD UP OF DUST ON THE FAN GUARDS INSIDE THE WALK-IN COOLER. INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
NOTED PREVIOUS PRIORITY FOUNDATION VIOLATION NOT CORRECTED FROM 7/20/22 REPORT #2561024: PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT #2552590 ON 3/9/22: VIOLATION #55 (6-201.11) FOUND FLOORS AND CEILINGS IN THE GARAGE FOOD PREP/FOOD STORAGE AREA CONSTRUCTED OF MATERIALS THAT ARE NOT SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGEMENT TO PROVIDE FLOORS AND CEILINGS IN THE GARAGE FOOD PREP/FOOD STORAGE AREA THAT ARE DESIGNED AND CONSTRUCTED SO THEY ARE SMOOTH AND EASILY CLEANABLE. MUST CORRECT PREVIOUS CORE VIOLATIONS. PRIORITY VIOLATION 7-42-090. CITATION ISSUED.

Base deductions−8 pts

Jul 22

Complaint InspectionFail

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OVER 40 LIVE FLIES IN THE GARAGE/STORAGE ROOM ON TOP OF GARBAGE NEAR THE GARAGE DOOR. INSTRUCTED MANAGEMENT TO CONTACT PEST CONTROL FOR SERVICE TO ELIMINATE ALL PEST ACTIVITY FROM THE PREMISES. PRIORITY FOUNDATION 7-38-020(A). CITATION ISSUED.

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED HEAVY RUST ON THE BOTTOM SHELF OF THE PREP TABLES IN THE REAR DISH/PREP AREA AND IN THE COOKS LINE AREA. MUST REFINISH/REMOVE RUST FROM ALL SAID PREP TABLES AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOOD (RICE) BEING STORED INSIDE LARGE GARBAGE CANS IN THE REAR DISH/PREP AREA. INSTRUCTED TO PROVIDE APPROVED FOOD GRADE BAGS/CONTAINERS FOR ALL FOOD STORAGE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
FOUND A HEAVY BUILD UP OF DUST ON THE FAN GUARDS INSIDE THE WALK-IN COOLER. INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION NOT CORRECTED FROM REPORT #2552590 ON 3/9/22: VIOLATION #55 (6-201.11) FOUND FLOORS AND CEILINGS IN THE GARAGE FOOD PREP/FOOD STORAGE AREA CONSTRUCTED OF MATERIALS THAT ARE NOT SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGEMENT TO PROVIDE FLOORS AND CEILINGS IN THE GARAGE FOOD PREP/FOOD STORAGE AREA THAT ARE DESIGNED AND CONSTRUCTED SO THEY ARE SMOOTH AND EASILY CLEANABLE. MUST CORRECT PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION 7-42-090. CITATION ISSUED.

Base deductions−13 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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