What is LA Casa Del Pueblo's health inspection score?

LA Casa Del Pueblo has a SafeDine safety score of 54 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was LA Casa Del Pueblo last inspected?

LA Casa Del Pueblo was last inspected on May 6, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Casa Del Pueblo have?

LA Casa Del Pueblo has 58 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Casa Del Pueblo safe to eat at?

LA Casa Del Pueblo has a safety score of 54/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does LA Casa Del Pueblo serve?

LA Casa Del Pueblo serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

LA Casa Del Pueblo

Name: LA Casa Del Pueblo
Address: 1834 S BLUE ISLAND AVE, Chicago, 60608
Rating: 54

1834 S BLUE ISLAND AVE, Chicago

Last Inspected: 5/6/2026

▲Improving

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0Fair

American•Pilsen

Ranked #324 of 411 in PilsenBetter than 22% of american restaurants

Improving

8 inspections

Last: May 6, 2026

high confidence

Directions Order

Inspections

Clean Rate

7.3

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-58

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-27 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+10 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 42/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (54/100) 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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1834 S BLUE ISLAND AVE, Chicago, IL 60608

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Violation Timeline

Aug 2022

1 inspections

2 high priority

1 intermediate

2 basic

Aug

Sep 2022

1 inspections

3 high priority

2 basic

Oct 2023

1 inspections

2 high priority

3 intermediate

3 basic

Oct

Nov 2023

1 inspections

3 basic

Nov 2024

1 inspections

2 high priority

2 intermediate

5 basic

Nov

Oct 2025

1 inspections

2 high priority

12 basic

Apr 2026

1 inspections

1 high priority

7 intermediate

Apr

May 2026

1 inspections

6 intermediate

Inspection History

8 records on file

1 Complaint Re-Inspection1 Complaint4 Canvass2 Canvass Re-Inspection

May 26

Complaint Re-Inspection InspectionLatestPass

6 Med

6 total

70/100inspection score

−30 pts

Intermediate (6)

−30 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5

Base deductions−30 pts

Apr 26

Complaint InspectionFail

1 High7 Med

8 total1 risk factor

50/100inspection score

−45 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10

Intermediate (7)

−35 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5

Base deductions−45 pts

Risk factor bonus (1× +5)−5 pts

Oct 25

Canvass InspectionPass w/ Conditions

2 High12 Basic

14 total1 risk factor

51/100inspection score

−44 pts

High Priority (2)

−20 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
FOOD HANDLERS MULTI-TASKING, PUTTING ON GLOVES, SOME USING HAND SANITIZERS, BUT NONE OF THEM PROPERLY WASHING THEIR HANDS. INSTRUCTED TO HAVE ALL FOOD HANDLERS WASH THEIR HANDS AFTER MULTI-TASKING, BEFORE PUTTING ON GLOVES, TOUCHING CLEAN UTENSILS, TOUCHING THEIR BODY, ETC. PRIORITY 7-38-010 CITATION ISSUED
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
THE REAR AND FRONT HAND WASHING SINKS HAD NO SOAP (THE REAR HAD HAND SANITIZER) FOR ADEQUATE HAND WASHING. INSTRUCTED TO PROVIDE AND ALWAYS MAINTAIN HAND SOAP AT THE DESIGNATED HAND WASHING SINKS. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED

Basic (12)

−24 pts

40PERSONAL CLEANLINESS−2
FOOD HANDLER NOT WEARING A HAIR RESTRAINT WHILE IN THE FOOD PREP AREA. INSTRUCTED TO WEAR AND MAINTAINING WEARING A HAIR RESTRAINT WHEN IN THE FOOD PREP AREA.
41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE IN A BUCKET OF SANITIZING SOLUTION (MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
ICE SCOOP STORED LAYING IN THE ICE INSIDE THE ICE MACHINE. INSTRUCTED TO STORE IN A CLEAN BIN OR IN THE ICE WITH THE HANDLE UP. MAINTAIN SAME.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
THE TOP SURFACE OF THE WASHBOWL IN THE MEN'S TOILET ROOM NEEDS TO BE RECAULKED. INSTRUCTED TO RECAULK AROUND THE WASHBOWL AND MAINTAIN. -THE STORAGE RACKS INSIDE THE BASEMENT WALK-IN COOLER ARE RUSTY. THE STORAGE RACKS INSIDE THE 3 DOOR REACH IN COOLER IN THE 1ST FL PREP AREA PAINT IS CHIPPED AND HAS RUST. INSTRUCTED TO REPLACE RUSTY, PEELING RACKS AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
THE BASE OF THE FAUCET AND THE PIPE UNDERNEATH THE MIDDLE COMPARTMENT OF THE 3-COMPARTMENT SINK LEAKS. INSTRUCTED TO FIX ALL LEAKS AND MAINTAIN GOOD PLUMBING.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
INTERIOR OF THE TOILET IN THE MEN'S TOILET ROOM IS IN NEED OF SOME DETAIL CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS IN THE BASEMENT, IN THE CORNER AND UNDER/AROUND ALL HEAVY EQUIPMENT ON THE BASEMENT/1ST FL WITH DIRT, FOOD AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN THE FLOORS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
GRAFFITTI ON THE WALLS, CEILING, HAND DRYING DEVICE AND MIRROR IN THE MEN'S TOILET ROOM. INSTRUCTED TO REMOVE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MOP NOT PROPERLY STORED WHEN NOT IN USE. INSTRUCTED TO STORE HANGING UP FOR PROPER AIR DRYING. MAINTAIN SAME.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
THE WALK IN COOLER FREEZER HAS NO LIGHTING. INSTRUCTED TO PROVIDE AND MAINTAIN LIGHTING TO THE WALK IN FREEZER.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
THE MECHANICAL VENTILATION IN THE WOMEN'S TOILET ROOM IS NOT WORKING. INSTRUCTED TO HAVE IT FIXED AND MAINTAIN WORKING VENTILATION IN THE TOILET ROOM.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
EXPIRED FOOD HANDLER CERTIFICATE. INSTRUCTED TO HAVE FOOD HANDLER OBTAIN AND MAINTAIN A VALID FOOD HANDLER'S CERTIFICATE.

Base deductions−44 pts

Risk factor bonus (1× +5)−5 pts

Nov 24

Canvass InspectionPass w/ Conditions

2 High2 Med5 Basic

9 total2 risk factors

50/100inspection score

−40 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2-102.14 OBSERVED FACILITY FOOD HANDLERS PREPARING AND HANDLING�TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST REMAIN POSTED ON SITE AND CERTIFIED MANAGER ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION #7-38-012. NO CITATION ISSUED.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
2-102.11 NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT START TIME OF INSPECTION THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, PORK ) HAS BEEN PREPARED AND SERVED. VIOLATION CORRECTED ON SITE. THE CERTIFIED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER, JORGE HARO, ARRIVED ON SITE APPROX 35 MINUTES THROUGH INSPECTION. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
3-501.16(A)(2) NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE THREE-DOOR COOLER TO BE IMPROPER: HAM 50.2F, EGGS 55. F, MILK 48.7 F, CHOPPED ONION 52.2F, CHOPPED TOMATOES 48.9F, SGREDDED LETTUCE 46.4 TO 47F. MILK 47.7 TO 50.0F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 25 LBS OF PRODUCTS WORTH $100.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED SEVERAL LARGE FOOD CONTAINERS WITH DRY PRODUCTS. (RICE, SALT SUGAR) WITHOUT PROPER COMMON FOOD NAME MARKINGS. MUST LABEL BULK AND WORKING FOOD CONTAINERS WITH CONTENTS COMMON NAME. MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12 CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-102.11(A2) NOTED ASSORTED FOOD ITEMS INSIDE FREEZER UNITS AND FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED PROPERLY TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD-GRADE CONTAINERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-202.16 OBSERVED RUSTED SHELVES IN THE THREE DOOR REFRIGERATOR. SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 NOTED HEAVY CLUTTER THROUGHOUT THE ESTABLISHMENT ON SHELVES AND FLOORS INSIDE UNUSED EQUIPMENT IN THE BASEMENT AND STORAGE AREAS. INSTRUCTED TO DETAIL CLEAN, ORGANIZE, AND REMOVE ALL UNNECESSARY OR UNUSED ARTICLES AND EQUIPMENT TO PREVENT HIDING PLACES FOR PESTS. MUST UPGRADE HOUSING KEEPING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.17 OBSERVED THE CEILING TILES AND THE VENTILATION COVER ABOVE COOKING EQUIPMENT WITH DIRT/DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−40 pts

Risk factor bonus (2× +5)−10 pts

Nov 23

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 FOUND FLOORS THROUGHOUT BASEMENT FILLED WITH WATER INSTRUCTED TO REMOVE WATER AND MAINTAIN TO PREVENT PEST HARBORAGE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 FOUND ONLY TWO FOOD HANDLER CERTIFICATES' ON SITE. FOUND 8 FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 FOUND CITY OF CHICAGO FOOD SERVICE MANAGER/ PIC WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.

Base deductions−6 pts

Oct 23

Canvass InspectionFail

2 High3 Med3 Basic

8 total

59/100inspection score

−41 pts

High Priority (2)

−20 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
FOUND AN EXCESSIVE AMOUNT OF BLACK MOLD LIKE SUBSTANCE ON THE FOOD CONTACT SURFACE OF THE ICE MACHINE. ICE IS USED FOR HUMAN CONSUMPTION. MUST CLEAN SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005.CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED REACH IN COOLER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 5OF AT TIME OF INSPECTION. REACH IN COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. INSTRUCTED TO DISCARD ALL TCS FOODS AND NOT USE REACH IN COOLER. UNTIL IT MAINTAINS A COLD HOLDING TEMPERATURE OF 41F OR BELOW AND IS RE-INSPECTED BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS BEEF AT IMPROPER HOT HOLDING TEMPERATURE OF 120F LOCATED IN REAR HOT HOLDING UNIT LOCATED NEXT TO STAIRS LEADING TO BASEMENT. MANAGER VOLUNTARILY DISCARDS AND DENATURES ALL SAID TCS FOODS, APPROX 4 LBS AT $30. INSTRUCTED TO MAINTAIN A MINIMUM HOT HOLDING TEMPERATURE OF 135F. PRIORITY VIOLATION. 7-38-005. CITATION CONSOLIDATED WITH VIOLATION #22.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 50F - 53F LOCATED IN THE REACH IN COOLER IN FRONT FOOD PREP AREA NEXT TO FLAT TOP GRILL. MANAGER VOLUNTARILY DISCARDS AND DENATURES ALL SAID TCS FOODS, APPROX 20 LBS $150. INSTRUCTED TO MAINTAIN A MINIMUM COLD HOLDING TEMPERATURE OF 41F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
FOUND APPROX 40 SMALL FLIES LOCATED IN BASEMENT HALLWAY AND DRY STORAGE. OBSERVED FLIES ON A VARIETY OF SYRUPS. INSTRUCTED MANAGER TO MINIMIZE ALL FLY ACTIVITY. RECOMMENDED CONTACTING PEST CONTROL. PRIORITY FOUNDATION VIOLATION. 7-38-020(A). CITATION ISSUED.

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND FLOORS THROUGHOUT BASEMENT FILLED WITH WATER INSTRUCTED TO REMOVE WATER AND MAINTAIN TO PREVENT PEST HARBORAGE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOUND ONLY TWO FOOD HANDLER CERTIFICATES' ON SITE. FOUND 8 FOOD HANDLERS WITHOUT PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND CITY OF CHICAGO FOOD SERVICE MANAGER/ PIC WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.

Base deductions−41 pts

Sep 22

Canvass Re-Inspection InspectionPass w/ Conditions

3 High2 Basic

5 total2 risk factors

56/100inspection score

−34 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2-101.11 OBSERVED THE PERSON IN CHARGE WITHOUT A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS CERTIFICATE. INSTRUCTED TO HAVE ALL PERSONS IN CHARGE OBTAIN A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. PRIORITY FOUNDATION 7-38-012. CITATION WRITTEN UNDER VIOLATION #2.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON DUTY NOR ON SITE WHILE TCS FOODS (PORK, CHICKEN) ARE BEING PREPARED HANDLED AND SERVED TO THE PUBLIC. INSTRUCTED TO ALWAYS HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E) OBSERVED A SLIGHT PINKISH SUBSTANCE ON THE PANEL OF THE ICE MACHINE LOCATED IN THE BASEMENT. INSTRUCTED TO CLEAN AND SANITIZE.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED ACCUMULATED GREASE DEBRIS IN BETWEEN THE COOKING EQUIPMENT IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 OBSERVED CLUTTER AND ITEMS STORED DIRECTLY ON THE GROUND IN THE REAR OF THE BASEMENT. INSTRUCTED TO REMOVE ALL UNNECESSARY CLUTTER AND ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND.

Base deductions−34 pts

Risk factor bonus (2× +5)−10 pts

Aug 22

Canvass InspectionFail

2 High1 Med2 Basic

5 total

71/100inspection score

−29 pts

High Priority (2)

−20 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
3-301.11(B) OBSERVED A FOOD HANDLER TOUCHING READY TO EAT FOODS (TORTILLA AND COOKED CHICKEN) WITH BARE HANDS. INSTRUCTED TO DISCARD SAID FOODS AND NEVER TOUCH ANY READY TO EAT FOODS WITH BARE HANDS, FOOD HANDLERS MUST PROPERLY USE FOOD GRADE DISPOSABLE GLOVES OR UTENSILS TO HANDLE ALL READY TO EAT FOODS. PRIORITY VIOLATION. CITATION ISSUED 7-38-010.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-602.11(B-E) OBSERVED A SLIGHT PINKISH SUBSTANCE ON THE PANEL OF THE ICE MACHINE LOCATED IN THE BASEMENT. INSTRUCTED TO CLEAN AND SANITIZE.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.111 OBSERVED EVIDENCE OF LIVE SMALL FLIES ACTIVITY ON SITE. OBSERVED ABOUT 60 LIVE SMALL FLIES ON THE CEILINGS, PIPES AND STORAGE IN THE BASEMENT STORAGE AREA, OBSERVED ABOUT 5 LIVE SMALL FLIES LOCATED ON THE WALL UNDER THE LOW TEMPERATURE DISH MACHINE, AND ONE LARGE FLY FLYING IN THE CUSTOMER DINING AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS, CONTACT PEST CONTROL FOR A SERVICE AND ELIMINATE LIVE INSECT ACTIVITY. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) OBSERVED ACCUMULATED GREASE DEBRIS IN BETWEEN THE COOKING EQUIPMENT IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 OBSERVED CLUTTER AND ITEMS STORED DIRECTLY ON THE GROUND IN THE REAR OF THE BASEMENT. INSTRUCTED TO REMOVE ALL UNNECESSARY CLUTTER AND ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND.

Base deductions−29 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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