What is EL Llano Restaurant's health inspection score?

EL Llano Restaurant 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 EL Llano Restaurant last inspected?

EL Llano Restaurant was last inspected on March 30, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Llano Restaurant have?

EL Llano Restaurant has 30 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Llano Restaurant safe to eat at?

Yes, EL Llano Restaurant 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 EL Llano Restaurant serve?

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

Official Health Record

EL Llano Restaurant

Name: EL Llano Restaurant
Address: 3941 N LINCOLN AVE, Chicago, 60613
Rating: 90

3941 N LINCOLN AVE, Chicago

Last Inspected: 3/30/2026

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0Excellent

American•Lakeview

Ranked #194 of 997 in LakeviewBetter than 22% of american restaurants

Stable

6 inspections

Last: Mar 30, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee hygiene

Personal hygiene practices not followed

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-11

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

-2 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 89/100 — 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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3941 N LINCOLN AVE, Chicago, IL 60613

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Violation Timeline

Jul 2022

1 inspections

1 high priority

5 basic

Jul

Jun 2023

1 inspections

8 basic

Aug 2024

2 inspections

1 intermediate

7 basic

Aug

Mar 2025

1 inspections

1 intermediate

5 basic

Mar 2026

1 inspections

2 intermediate

Mar

Inspection History

6 records on file

5 Canvass1 Canvass Re-Inspection

Mar 26

Canvass InspectionLatestPass with Conditions

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5

Base deductions−10 pts

Mar 25

Canvass InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST PROPERLY LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL CONTAINER.

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEE PREPARING AND SERVING FOOD WITHOUT WEARING HAIR RESTRAINT. MUST WEAR HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED ITEMS STORED ON THE FLOOR IN REAR FOOD STORAGE ARE. MUST ELEVATE ALL STORED ITEMS OF THE FLOOR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED AN EXCESSIVE AMOUNT OF ICE BUILD UP INSIDE CHEST FREEZER IN FRONT JUICE BAR AREA. MUST REMOVE ICE, DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILD UP INSIDE LIGHTSHIELD COVERS IN KITCHEN FOOD PREPARATION AREA. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS ON FLOOR BEHIND CHEST FREEZERS IN BASEMENT. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURN OUT LIGHT BULB IN KITCHEN FOOD PREPARATION AREA. MUST REPLACE BURN OUT BULB AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

Base deductions−15 pts

Aug 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Aug 24

Canvass InspectionFail

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
ANIMAL ORIGIN FOODS SUCH AS STEAK AND EGG NOT REMINDED ON THE MENU FOR ITS CONSUMER ADVISORY. INSTRUCTED TO REMIND ALL FOODS THAT MAY BE ORDERED UNDER COOKED ON THE MENU. PRIORITY FOUNDATION VIOLATION.

Basic (7)

−14 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE BAR AREA MUST BE ELEVATED FROM THE FLOORS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED THE WASH AND RINSE SIGNAGE AT THE DISH ROOM THREE COMPARTMENT SINK REVERSED. RINSE BIN MUST BE AT THE ATTACHED DRAINBOARD SIDE OF THE SINK. INSTRUCTED TO SWITCH SIGNAGE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR OF THE KITCHEN TALL REACH-IN FREEZER WITH FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE PLASTIC WRAP AS A SPLASH GUARD AT THE COOKS LINE METAL RACK SHELVING. MUST BE A SMOOTH, CLEANABLE MATERIAL.----MUST NOT USE TOWELS AS LINER FOR DISHROOM GREASE TRAP. MUST BE A SMOOTH, CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WATER DAMAGED CEILING TILES IN THE WASHROOM AND AT THE DISH AREA MUST BE REPLACED.-----DIRTY FLOOR SURROUNDING THE DISH ROOM GREASE TRAP.----DIRTY WALL UNDER AND BEHIND THE DISH ROOM THREE COMPARTMENT SINK AND MOP SINK. MUST CLEAN AND MAINTAIN ALL.-----BLACKENED, MOLDY WALL CAULKING AT THE DISH ROOM THREE COMPARTMENT SINK. MUST REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNUSED COOLERS MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM REPORT #2576929 NOT CORRECTED FROM 6-7-23 #39- NOTED 2 DOOR REFRIGERATION UNIT AND REFRIGERATION UNIT WITH FOOD ITEMS STORED AT THE DINING AREA NOT PROTECTED.. MUST RELOCATE EQUIPMENT TO A MORE PROTECTED AREA PROVIDE A LOCK FOR THE REFRIGERATIONS.#47-NOTED CARDBOARD BOXES USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.#47- NOTED CARDBOARD BOXES USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.#55- NOTED PEELING PAINT ON WALLS LEADING TO THE BASEMENT FOOD PREP/DRY STORAGE AREA. INSTRUCTED TO CLEAN, REPAINT AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−19 pts

Jun 23

Canvass InspectionPass

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED 2 DOOR REFRIGERATION UNIT AND REFRIGERATION UNIT WITH FOOD ITEMS STORED AT THE DINING AREA NOT PROTECTED.. MUST RELOCATE EQUIPMENT TO A MORE PROTECTED AREA PROVIDE A LUCK FOR THE REFRIGERATIONS.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED INDIVIDUAL TO-GO DISPOSABLE CONTAINERS AND BOWLS WITH NO HANDLE USED FOR SCOOPING SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED 3 COMPARTMENT SINK WITH NO STOPPERS. INSTRUCTED TO PROVIDE MISSING STOPPERS
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CARDBOARD BOXES USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED UNFINISHED WOOD USED FOR SHELVING AT THE DISH WASHING AREA. INSTRUCTED TO PROVIDE SHELVES WITH NON POROUS WOOD THAT ARE EASILY CLEANABLE AND MAINTAINED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED PEELING PAINT ON WALLS LEADING TO THE BASEMENT FOOD PREP/DRY STORAGE AREA. INSTRUCTED TO CLEAN, REPAINT AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED CLUTTER ALONG WALLS AT THE BASMENT FOOD PREP/DRY STORAGE. INSTRUCTED TO CLEAN, REMOVE ALL UNNECESSARY ARTICLES AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST. MUST ALSO ELEVATE ARTICLES 6" OFF THE FLOOR AND AWAY FROM THE WALLS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−16 pts

Jul 22

Canvass InspectionPass w/ Conditions

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED A COLD HOLDING UNIT AT AN IMPROPER COLD HOLDING TEMPERATURE OF 50.0F AT THE INSPECTION. TOMATOES, WHOLE AVOCADOS, WHOLE GREEN ONIONS, AND TACO SHELLS FOUND INSIDE SAID COOLER (NO TCS FOODS). THE COOLER MUST MAINTAIN A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW AT ALL TIMES. REACH IN COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE COOL HOLDING UNIT IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION. 7-38-005. NO CITATION WAS ISSUED.

Basic (5)

−10 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED SMALL WHITE PLATES NOT INVERTED ON THE SHELVING UNIT IN THE FOOD PREP AREA. INSTRUCTED TO INVERT SAID ITEMS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL USED TO LINE THE SHELVING UNIT UNDER THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE ALUMINUM FOIL AND MAKE SHELVING SURFACE SMOOTH AND EASILY CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SLIGHT CALCIUM BUILD UP INSIDE OF THE ICE MACHINE IN THE BASEMENT. INSTRUCTED TO CLEAN AND SANITIZE SAID AREA ON THE ICE MACHINE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A BLOWN OUT LIGHT BULB UNDER THE VENTILATION HOOD. INSTRUCTED TO REPAIR OR REPLACE SAID LIGHT BULB.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATE AND MAINTAIN RECORDS ON-SITE AT ALL TIMES.

Base deductions−20 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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