What is LA Michoacana Bonita, Inc's health inspection score?

LA Michoacana Bonita, Inc has a SafeDine safety score of 72 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was LA Michoacana Bonita, Inc last inspected?

LA Michoacana Bonita, Inc was last inspected on February 11, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Michoacana Bonita, Inc have?

LA Michoacana Bonita, Inc has 46 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Michoacana Bonita, Inc safe to eat at?

LA Michoacana Bonita, Inc has a good safety record with a score of 72/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does LA Michoacana Bonita, Inc serve?

LA Michoacana Bonita, Inc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

LA Michoacana Bonita, Inc

Name: LA Michoacana Bonita, Inc
Address: 10533 S EWING AVE, Chicago, 60617
Rating: 72

10533 S EWING AVE, Chicago

Last Inspected: 2/11/2026

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0Good

American•Chicago

Ranked #868 of 1000 in ChicagoBetter than 22% of american restaurants

Stable

7 inspections

Last: Feb 11, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.6

Avg Violations

3 months 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

Cross-contamination

Raw and cooked foods not properly separated

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

-28

Final Score

Impact Breakdown

High Priority

-15 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+5 pts

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

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10533 S EWING AVE, Chicago, IL 60617

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Violation Timeline

Dec 2022

1 inspections

2 intermediate

2 basic

Dec

Jun 2023

2 inspections

2 high priority

5 intermediate

19 basic

Jan 2024

1 inspections

1 high priority

3 basic

Jan

Jan 2025

1 inspections

1 intermediate

2 basic

Feb 2026

2 inspections

4 high priority

1 intermediate

4 basic

Feb

Inspection History

7 records on file

2 Canvass Re-Inspection5 Canvass

Feb 26

Canvass Re-Inspection InspectionLatestPass

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 OBSERVED NO HANDWASHING SIGN AT THE SINK LOCATED IN THE BASEMENT EMPLOYEE TOILET ROOM. INSTRUCTED TO PROVIDE.

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-603.15 OBSERVED NO WRITTEN PROCEDURE ON WASHING RINSING AND SANITIZING CLEAN IN PLACE EQUIPMENT (PALETA MAKER, ICE CREAM MAKER) THAT IS LOCATED IN THE BASEMENT FOOD PREP AREA. INSTRUCTED TO PROVIDE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED THE COLD-WATER KNOB NOT TURNING ON AT THE BASEMENT FOOD PREP AREA HANDWASHING SINK. INSTRUCTED TO REPAIR.

Base deductions−14 pts

Feb 26

Canvass InspectionFail

3 High1 Med2 Basic

6 total

61/100inspection score

−39 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14 OBSERVED NO HANDWASHING SIGN AT THE SINK LOCATED IN THE BASEMENT EMPLOYEE TOILET ROOM. INSTRUCTED TO PROVIDE.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
5-204.11 OBSERVED THE FACILITY CHOPPING VEGETABLES IN THE HALLWAY WHERE THE CUSTOMER TOILET ROOMS ARE LOCATED WITHOUT A HANDWASHING SINK. THIS AREA IS NOT A FOOD PREP AREA AND IS EASILY ACCESSIBLE TO THE CUSTOMERS. INSTRUCTED TO REMOVE PREP TABLES AND FOOD AND NEVER PREP ANY FOODS IN AREAS WITHOUT A HANDWASHING SINK AND AN AREA THAT IS EASILY ACCESSIBLE TO CUSTOMERS IN ORDER TO PREVENT ANY POSSIBLE CONTAMINATION OF FOODS. ALL FOOD PREP MUST BE DONE IN THE DESIGNATED FOOD PREP AREA ON THE 1ST FLOOR OR IN THE FOOD PREP AREA IN THE BASEMENT WHERE THERE ARE ADEQUATE ACCESIBLE HANDWASHING SINKS AND ARE ONLY ACCESSIBLE BY EMPLOYEES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
4-601.11(A) OBSERVED AN EXCESSIVE BLACK SUBSTANCE ON THE ICE MAKER IN THE INTERIOR OF THE ICE MACHINE THAT IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN AND SANITIZE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE TO PROPERLY TAKE TEMPERATURES OF COLD AND HOT FOODS. INSTRUCTED TO PROVIDE AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-603.15 OBSERVED NO WRITTEN PROCEDURE ON WASHING RINSING AND SANITIZING CLEAN IN PLACE EQUIPMENT (PALETA MAKER, ICE CREAM MAKER) THAT IS LOCATED IN THE BASEMENT FOOD PREP AREA. INSTRUCTED TO PROVIDE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED THE COLD-WATER KNOB NOT TURNING ON AT THE BASEMENT FOOD PREP AREA HANDWASHING SINK. INSTRUCTED TO REPAIR.

Base deductions−39 pts

Jan 25

Canvass InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 1/4" GAP ON BOTTOM LEFT CORNER OF FIRST FLOOR REAR DOOR. INSTRUCTED MANAGER TO SEAL ALL OUTER OPENINGS ON DOOR TO PREVENT PEST ENTRY.

Basic (2)

−4 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED HANDLE OF DISPENSING UTENSIL LAYING ON TOP OF SALSA IN PREP COOLER. INSTRUCTED MANAGER TO STORE DISPENSING UTENSIL HANDLE ABOVE FOOD TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES USED AS SHELVING UNITS IN BASEMENT STORAGE AREA. INSTRUCTED MANAGER TO PROVIDE ADEQUATE SHELVING GOR STORAGE.

Base deductions−9 pts

Jan 24

Canvass InspectionPass

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN PBASEMENT PREP AREA AND STAFF WASHROOM. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUST DEPOSITS ON BOTTOM OF PREP TABLES IN FIRST FLOOR AND BASEMENT PREP AREAS. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE IN BASEMENT UNISEX EMPLOYEE WASHROOM. INSTRUCTED MANAGER TO PROVIDE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THREE CERTIFIED MANAGERS WITHOUT ALLERGEN TRAINING. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.

Base deductions−16 pts

Jun 23

Canvass Re-Inspection InspectionPass

2 Med9 Basic

11 total

72/100inspection score

−28 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15 : OBSERVED A GAP ALONG BOTTOM OF 1ST FL.REAR & BASEMENT DOORS MUST MAKE DOORS TIGHT FITTING.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-305.12 : MUST STORE FOOD OFF OF FLOOR IN WALK IN COOLER AND PLACE ON ADEQUATE SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 : MUST REMOVE FOIL LINED ON LOWER SHELF OF PREP TABLE IN 1ST FL. PREP AREA AND CARDBOARD ON BASEMENT PREP TABLES.MUST APPLY A SEALANT OR PAINT RAW WOOD SHELVING UNITS IN BASEMENT STORAGE AREA.MUST ELIMINATE CRATES USED FOR FOOD STORAGE THROUGHOUT BASEMENT AND WHERE NEEDED.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12 : MUST REPAIR OR REPLACE WORN & PITTED CUTTING BOARDS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(C) : MUST CLEAN DEBRIS BUILD UP FROM WALK IN COOLER SHELVING UNITS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 : OBSERVED A HOLE IN WATER LINE OF DIPPING WELL IN 1ST FL. PREP AREA MUST REPAIR OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.16 : MUST SCRAPE AND PAINT CHIPPING PAINT ON WALLS AND CEILINGS THROUGHOUT 1ST & BASEMENT PREP AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.17 : MUST CLEAN DUST BUILD UP FROM CEILING VENTS THROUGHOUT PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13 : MUST REPAIR OR REPLACE MISSING WALL TILES AT SURFACE OF BASEMENT MOPSINK,BROKEN AND DAMAGED FLOOR TILES IN PREP/DISH WASHING AREAS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 : OBSERVED NO FOOD HANDLERS TRAINING FOR ALL EMPLOYEES MUST PROVIDE AND MAINTAIN.

Base deductions−28 pts

Jun 23

Canvass InspectionPass w/ Conditions

2 High3 Med10 Basic

15 total

45/100inspection score

−55 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HAND SINK NOT ACCESSIBLE IN 1ST FL. PREP AREA.OBSERVED A SMALL PAN INSIDE OF HAND SINK BASIN AND BASEMENT PREP AREA HAND SINK WITH A LARGE PREP TABLE STORED IN FRONT OF SAID SINK ,PLASTIC BAG,PLASTIC BOTTLES,ICE CREAM MOLD AND PLASTIC LIDS INSIDE OF SAID SINK. ARTICLES AND TABLE WAS REMOVED DURING INSPECTION.MUST KEEP HAND SINKS FREE AND ACCESSIBLE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)(COS)(CITATION ISSUED)
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURE OF 1- DOOR PREP COOLER IN 1ST FL. PREP AREA AT 50.9F WITH TCS FOODS STORED INSIDE FOR SALE.A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT. ONCE REPAIRED EMAIL CDPHFOOD@CITYOFCHICAGO.ORG.MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 1.5LBS. SLICED TURKEY 48.9F.1LBS.SLICED HAM 47.1F.2LBS. SHREEDED LETTUCE 50.5F.STORED INSIDE OF 1- DOOR PREP COOLER IN 1ST FL. PREP AREA. PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)APPX.4.5LBS.$16.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A GAP ALONG BOTTOM OF 1ST FL.REAR & BASEMENT DOORS MUST MAKE DOORS TIGHT FITTING.

Basic (10)

−20 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED A SOURCE OF CONTAMINATION DURING STORAGE OF FOODS STORED IN A CHEST FREEZER THAT HAS A DIRTY LID,BUILD UP OF ICE AND NOT ABLE TO CLOSE LID TIGHTLY AND LID WRAPPED WITH CLEAR TAPE STORED AND PARTIALLY OPEN ,NO LOCK PROVIDED ON FREEZER STORED OUTSIDE IN THE ELEMENTS IN REAR PARKING LOT.INSTRUCTED MANAGER TO STORE FOODS IN A PROPER MANNER INSIDE OF FACILITY TO PREVENT CONTAMINATION.MANAGER REMOVE FOOD ITEMS DURING INSPECTION(COS)(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST STORE FOOD OFF OF FLOOR IN WALK IN COOLER AND PLACE ON ADEQUATE SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN & PITTED CUTTING BOARDS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REMOVE FOIL LINED ON LOWER SHELF OF PREP TABLE IN 1ST FL. PREP AREA AND CARDBOARD ON BASEMENT PREP TABLES.MUST APPLY A SEALANT OR PAINT RAW WOOD SHELVING UNITS IN BASEMENT STORAGE AREA.MUST ELIMINATE CRATES USED FOR FOOD STORAGE THROUGHOUT BASEMENT AND WHERE NEEDED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN DEBRIS BUILD UP FROM WALK IN COOLER SHELVING UNITS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED A HOLE IN WATER LINE OF DIPPING WELL IN 1ST FL. PREP AREA MUST REPAIR OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST REPAIR OR REPLACE MISSING WALL TILES AT SURFACE OF BASEMENT MOPSINK,BROKEN AND DAMAGED FLOOR TILES IN PREP/DISH WASHING AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST SCRAPE AND PAINT CHIPPING PAINT ON WALLS AND CEILINGS THROUGHOUT 1ST & BASEMENT PREP AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST CLEAN DUST BUILD UP FROM CEILING VENTS THROUGHOUT PREMISES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLERS TRAINING FOR ALL EMPLOYEES MUST PROVIDE AND MAINTAIN.

Base deductions−55 pts

Dec 22

Canvass InspectionPass

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-601.11 OBSERVED BAGS OF PREPACKAGED POTATO CHIPS WITHOUT LABELS CONTAINING THE BUSINESS NAME, ADDRESS AND INGREDIENTS. INSTRUCTED TO PROVIDE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15 OBSERVED THE REAR EXIT DOOR WITH A 1/2 INCH GAP AT THE BOTTOM. INSTRUCTED TO MAKE SAID DOOR TIGHT FITTING AND RODENT PROOFED.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19 OBSERVED A NON FOOD GRADE WATER HOSE BEING USED TO CLEAN A CIP EQUIPMENT IN THE BASEMENT. INSTRUCTED TO ONLY USE FOOD GRADE HOSE FOR ALL FOOD EQUIPMENT CLEANING.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED THE PERSON IN CHARGE WITHOUT A ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−14 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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