What is Paco's Tacos's health inspection score?

Paco's Tacos has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Paco's Tacos last inspected?

Paco's Tacos was last inspected on February 25, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Paco's Tacos have?

Paco's Tacos has 27 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Paco's Tacos safe to eat at?

Yes, Paco's Tacos has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Paco's Tacos serve?

Paco's Tacos serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Paco's Tacos

Name: Paco's Tacos
Address: 4311 S ARCHER AVE, Chicago, 60632
Rating: 90

4311 S ARCHER AVE, Chicago

Last Inspected: 2/25/2026

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0Excellent

Mexican•Chicago

Ranked #479 of 1000 in ChicagoBetter than 84% of mexican restaurants

Declining

5 inspections

Last: Feb 25, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.4

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

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

-5 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 87/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (90/100) which is computed during our regular data sync.

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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4311 S ARCHER AVE, Chicago, IL 60632

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Violation Timeline

Nov 2022

1 inspections

4 high priority

3 intermediate

6 basic

Nov

Jul 2023

1 inspections

1 intermediate

2 basic

Aug 2024

1 inspections

1 high priority

1 basic

Aug

Nov 2025

1 inspections

2 basic

Feb 2026

1 inspections

7 basic

Feb

Inspection History

5 records on file

1 Complaint3 Canvass1 Suspected Food Poisoning

Feb 26

Complaint InspectionLatestPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED SOAP DISPENSER FOR HANDWASHING SINK INSTALLED ABOVE LEFT DRAINBOARD OF TWO COMPARTMENT SINK. INSTRUCTED TO RELOCATE AND REINSTALL SOAP DISPENSER SO THAT IT SHALL NOT CONTAMINATE FOOD OR EQUIPMENT ON LEFT DRAINBOARD OF TWO COMPARTMENT SINK.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED EQUIPMENT STORED ON SHELF UNDERNEATH WASTE WATER PIPE IN UTILITY CLOSET WITH HOT WATER TANK. INSTRUCTED TO ENCASE WASTE WATER PIPE OR RELOCATE SHELF AND EQUIPMENT ON SHELF TO PREVENT CONTAMINATION FROM PREMISES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL USED AS LINER ON THE BACK OF FLAT TOP GRILL AND IN INTERIOR OF TWO DISPLAY CASES CONTAINING CHICHARRON IN FRONT PREP AREAS. INSTRUCTED TO REMOVE ALUMINUM FOIL LINERS FROM SAID PIECES OF EQUIPMENT NON FOOD CONTACT SURFACES SHALL BE CONSTRUCTED OF A CORROSION-RESISTANT, NONABSORBENT AND SMOOTH MATERIAL. OBSERVED SODA CRATES USED TO ELEVATE BOXES OF SODA IN BASEMENT WALK IN COOLER. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DAMAGED GASKETS ON BOTH DOORS OF SMALL TWO DOOR HOLDING UNIT ACROSS FROM COOKLINE IN FRONT PREP AREA. INSTRUCTED TO REPAIR DAMGED GASKETS ON BOTH DOORS OF SMALL TWO DOOR COLD HOLDING UNIT ACROSS FROM COOKLINE IN FRONT PREP AREA AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FAUCET AT TWO COMPARTMENT SINK IN FIRST FLOOR REAR PREP AREA. INSTRUCTED TO REPAIR LEAKING FAUCET AT TWO COMPARTMENT SINK IN FIRST FLOOR REAR PREP AREA AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED LARGE MEAT SLICER STORED IN BASEMENT. INSTRUCTED TO REMOVE ITEMS THAT ARE UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHEMNT SUCH AS EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DIMLY LIT BASEMENT AND FIRST FLOOR WALK IN COOLERS. INSTRUCTED TO INCREASE LIGHT INTENSITY IN BASEMENT AND FIRST FLOOR WALK IN COOLERS. OBSERVED NO LIGHT BULBS IN HOOD IN FIRST FLOOR FRONT PREP AREA ABOVE COOKLINE. INSTRUCTED TO INSTALL LIGHT BULDS IN HOOD IN FIRST FLOOR FRONT PREP AREA ABOVE COOKLINE TO INCREASE LIGHT INTENSITY IN SAID AREA.

Base deductions−14 pts

Nov 25

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES USED AS SHELVING IN WALK-IN COOLER. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE CLEANING.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAK AT FAUCET HANDLES ON 2-COMPARTMENT SINK IN KITCHEN. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−4 pts

Aug 24

Canvass InspectionPass w/ Conditions

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE IN RESTROOM. INSTRUCTED PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNAGE AND MAINTAIN.

Basic (1)

−2 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED BACK UP AT THREE-COMPARTMENT SINK. WASTE WATER BACKS UP INTO ALTERNATE COMPARTMENTS WHEN THE MIDDLE COMPARTMENT IS DRAINED. OBSERVED SEEPAGE A TOP OF GREASE TRAP AS WELL WHEN WATER IS RELEASED, CAUSING WASTE WATER TO LEAK ONTO FLOOR. PRIORITY FOUNDATION #7-38-025. CITATION ISSUED. (FOOD MANAGER CORRECTED ON SITE DURING INSPECTION).

Base deductions−12 pts

Jul 23

Canvass InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

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

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS FLOOR MATS AT THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BLOOD ON FLOOR OF FIRST FLOOR WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−9 pts

Nov 22

Suspected Food Poisoning InspectionPass w/ Conditions

4 High3 Med6 Basic

13 total

33/100inspection score

−67 pts

High Priority (4)

−40 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND DRYING DEVICES AT REAR PREP / DISH WASHING AREA HAND SINK WHILE DISHES ARE BEING WASHED AND FOOD HANDLED AT THIS TIME. MUST PROVIDE PAPER TOWELS AT ALL HAND SINKS AT ALL TIMES. TOWELS WERE PROVIDED DURING INSPECTION.(COS)(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED A MALE DISH WASHER NOT PROPERLY SANITIZING MULTI-USE UTENSILS AT 3- COMPARTMENT SINK AT 0.0 P.P.M.. OBSERVED OVER SIZED POTS AND PLASTIC FOOD STORAGE CONTAINERS BEING WASHED WITH A BUCKET OF SOAPY WATER AND TOWEL BEING USED IN MIDDLE COMPARTMENT BASIN TO WASH AND RUNNING WATER FOR RINSING UNDER FAUCET.INSTRUCTED MANAGER ON HOW TO SET UP SINK TO WASH,RINSE AND SANITIZE MULTI-USE UTENSILS.STILL OBSERVED DISH WASHER NOT PROPERLY SANITIZING DURING INSPECTION AFTER BEING TOLD.(COS)(PRIORITY FOUNDATION 7-38-005(C)(CITATION ISSUED)
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
OBSERVED LETTER FOR LAB ANALYSIS WITH ONLY WATER ACTIVITY FOR PORK BELLIES MISSING PH RANGE MUST PROVIDE AND MAINTAIN.PRODUCT WAS DISCARDED BY MANAGER WILL NOT SELL UNTIL FOOD ITEM UNTIL PROPERLY TESTED.(COS)
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
SEE VIOLATION #29.

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED APPX. 30LBS.COOKED PORK BELLIES WITH MEAT IN LARGE PLASTIC BINS ON REAR STORAGE SHELVES AND INSIDE OF FRONT SERVICE COUNTER HOT HOLDING UNIT.AT 67.1F.PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE.APPX. 30 LBS. $.90(PRIORITY 7-38-005)(CITATION ISSUED)(COS)
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF 2-180 LB.OF RAW CHEEK MEAT INSIDE OF LARGE PLASTIC GARBAGE CANS INSIDE OF WALK IN COOLER RANGING FROM 47.3F-54.1F .2.5LBS. COOKED BEANS 64.8F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.385 LBS.$.1,450.(PRIORITY 7-38-005)(CONSOLIDATED VIOLATION )(COS)
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER FOR CARNITAS HOT HOLDING UNIT.MUST PROVIDE AND MAINTAIN.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO SPLASH GUARD AT HAND SINK NEXT TO 2- COMPARTMENT SINK MUST PROVIDE AND MAINTAIN.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT MULTI-USE UTENSILS ON STORAGE CARTS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE BROKEN FANGUARD COVER IN BASEMENT WALK IN COOLER AND INTERIOR DOOR PANEL IN 1ST FL. WALK IN COOLER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CRATES BEING USED FOR FOOD STORAGE IN WALK IN COOLERS AND BASEMENT PAPER/DRY FOOD STORAGE AREA.MUST PROVIDE ADEQUATE SHELVING UNITS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED OVERSIZED POTS AND KETTLE TO LARGE TO FIT INTO 3- COMPARTMENT SINK BASIN TO PROPERLY WASH,RINSE AND SANITIZE. MUST REMOVE LARGE CONTAINERS OR PROVIDE A LARGER SINK .
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO BACKFLOW DEVICE ON ICE MACHINE TO BE SEEN FOR SERVICING.

Base deductions−67 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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