What is Taqueria EL Dorado's health inspection score?

Taqueria EL Dorado 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 Taqueria EL Dorado last inspected?

Taqueria EL Dorado was last inspected on August 7, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria EL Dorado have?

Taqueria EL Dorado has 17 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria EL Dorado safe to eat at?

Yes, Taqueria EL Dorado 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 Taqueria EL Dorado serve?

Taqueria EL Dorado serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Taqueria EL Dorado

Name: Taqueria EL Dorado
Address: 6952 N CLARK ST, Chicago, 60626
Rating: 95

6952 N CLARK ST, Chicago

Last inspected 9mo ago

▲Improving

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0Excellent

Mexican•Rogers Park

Ranked #30 of 203 in Rogers ParkBetter than 84% of mexican restaurants

Improving

7 inspections

Last: Aug 7, 2025

medium confidence

Directions Order

Inspections

57%

Clean Rate

2.4

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Permit/documentationHigh Priority

Administrative or documentation issue

Facility condition

Building maintenance or structural issues

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

-2 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+6 pts

100

Latest

100% weight

100

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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6952 N CLARK ST, Chicago, IL 60626

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Violation Timeline

Nov 2022

2 inspections

1 high priority

4 basic

Nov

Oct 2023

1 inspections

2 high priority

3 basic

Dec 2024

2 inspections

1 intermediate

6 basic

Dec

Jul 2025

1 inspections

Aug 2025

1 inspections

Aug

Inspection History

7 records on file

5 Canvass2 Non-Inspection

Aug 25

Canvass InspectionLatestCleanPass

No violations

100/100inspection score

Jul 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Dec 24

Canvass InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS SUCH AS RICE NOT HELD IN THE ORIGINAL CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED A POROUS STONE PESTLE AND MORTAR AT THE CLEAN DISH STORAGE OF THE THREE COMPARTMENT SINK. MUST REMOVE FROM THE PREMISES. MUST USE A HARD PLASTIC OR METAL PESTLE AND MORTAR THAT CAN BE PROPERLY WASHED, RINSED AND SANITIZED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE TINFOIL AS LINER FOR SHELVING ON THE COOKS LINE. MUST BE SMOOTH, CLEANABLE SURFACE.----NOTED RUSTY METAL RACK SHELVING WITH PEELING PAINT THROUGHOUT THE WALK-IN COOLER. MUST REMOVE RUST AND PEELING PAINT. RE-PAINT TO BE SMOOTH AND CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED RAW WOODEN BASEBOARD AND SHELVING ON THE COOKS LINE WITH EXCESSIVE GREASE. MUST REMOVE GREASE, RE-SEAL OR REPLACE WITH SEALED WOOD THAT IS SMOOTH, CLEANABLE AND NON-ABSORBENT. ALSO NOTED RAW WOODEN TOOL STORAGE SHELVING AT THE REAR EXIT. MUST PAINT/SEAL TO BE SMOOTH, CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SCOOTER NOTED STORED IN FRONT DRY FOOD STORAGE AREA. MUST NOT STORE IN FOOD OR FOOD CONTACT AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED BUMPY, UNEVEN EXPANDING SPRAY FOAM BEING USED AROUND PIPING AND BASEBOARD CREVICES UNDER THE THREE COMPARTMENT SINK THAT IS UNABLE TO CLEAN. MUST CUT DOWN/REMOVE TO BE SMOOTH AND CLEANABLE.----NOTED OPEN CREVICES AND CRACKS IN THE FLOOR TILES UNDER THE THREE COMPARTMENT SINK. MUST SEAL.
58ALLERGEN TRAINING AS REQUIRED−2
ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE THE ALLERGEN TRAINING.

Base deductions−17 pts

Dec 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Oct 23

Canvass InspectionPass

2 High3 Basic

5 total2 risk factors

64/100inspection score

−26 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO ONE ON SITE WITH A CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE WHILE TIME/ TEMPERATURE CONTROLLED FOODS ARE BEING SERVED INCLUDING CHICKEN AND PORK. PRIORITY
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO ONE ON SITE WITH A CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE WHILE TIME/ TEMPERATURE CONTROLLED FOODS ARE BEING SERVED INCLUDING CHICKEN AND PORK. PRIORITY FOUNDATION VIOLATION 7-38-012

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORLILLA PRESS MADE OF RAW WOOD. RAW WOOD IS PROHIBITED. WOOD NEEDS TO BE NON-POROUS SMOOTH EASILY CLEANABLE. THE WOOD AROUND THE MICROWAVE NEEDS TO BE RESTORED TO A SMOOTH, EASILY CLEANABLE SURFACE AND MAINTAINED.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED INADEQUATE HOT WATER OF 74.5 F THROUGHOUT FACILITY AT 3 COMPARTMENT SINK AND HANDSINKS. PRIORITY VIOLATION 7-38-005
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED BACK FLOW PREVENTION DEVICE COULD NOT BE LOCATED ON MOP SINK. INSTALL AND MAITAIN.

Base deductions−26 pts

Risk factor bonus (2× +5)−10 pts

Nov 22

Canvass InspectionPass

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
A SIGN OR POSTER THAT NOTIFIES FOOD EMPLOYEES TO WASH THEIR HANDS IS NOT PROVIDED AT HANDWASHING SINK NEAR 3 COMPARTMENT SINK USED BY FOOD EMPLOYEES. PROVIDE A CLEARLY VISIBLE HANDWASHING SIGN AT EACH HAND SINK.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
BOWL/CUPS WITHOUT A HANDLE USED AS A SCOOP FOR DRY STORAGE FOODS AND CONTAINER OF SALSA IN WALK-IN COOLER. FACILITY MUST REMOVE AND PROVIDE A SCOOP WITH A HANDLE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
UTENSILS ABOVE THE 3 COMPARTMENT SINK IS STORED INCORRECTLY. UTENSILS MUST BE INVERTED SO FOOD CONTACT SURFACE IS NOT FACING UPWARD.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
PREP-LINE UNIT GASKETS IS SOILED WITH FOOD DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CAULKING WAS NOT FOUND BETWEEN WALL JUNCTURES AND HANDSINK/FOOD PREPSINK. FACILITY MUST CAULK WALL JUNCTURES BETWEEN SINK UNITS.

Base deductions−18 pts

Nov 22

Canvass InspectionCleanNo Entry

No violations

100/100inspection score

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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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