What is Don Pedro Carnitas's health inspection score?

Don Pedro Carnitas has a SafeDine safety score of 79 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Don Pedro Carnitas last inspected?

Don Pedro Carnitas was last inspected on September 18, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Don Pedro Carnitas have?

Don Pedro Carnitas has 37 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Don Pedro Carnitas safe to eat at?

Don Pedro Carnitas has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Don Pedro Carnitas

Name: Don Pedro Carnitas
Address: 1113 W 18TH ST, Chicago, 60608
Rating: 79

1113 W 18TH ST, Chicago

Last Inspected: 9/18/2025

Own or manage this restaurant?

Claim it to unlock analytics →

0Good

Pilsen

Ranked #216 of 405 in Pilsen

Stable

7 inspections

Last: Sep 18, 2025

medium confidence

Directions Order

Inspections

14%

Clean Rate

5.3

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-4 pts

Latest

100% weight

2nd

60% weight

100

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

1113 W 18TH ST, Chicago, IL 60608

Open in Maps

View Menu Order Online

Violation Timeline

Jun 2022

1 inspections

1 intermediate

3 basic

Jun

Oct 2023

2 inspections

3 high priority

2 intermediate

7 basic

Nov 2024

2 inspections

1 high priority

4 intermediate

2 basic

Nov

Sep 2025

2 inspections

1 intermediate

13 basic

Inspection History

7 records on file

2 Canvass Re-Inspection3 Canvass1 Complaint Re-Inspection1 Complaint

Sep 25

Canvass Re-Inspection InspectionLatestPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-402.12: OBSERVED AN OPENING IN THE LEFT, LOWER FLOOR IN THE VENTILATION STORAGE CLOSET IN THE DINING AREA. INSTRUCTED TO SEAL TO ELIMINATE POTENTIAL PEST ENTRY/HARBOR POINTS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114: OBSERVED APPROXIMATELY 8 EMPTY CANS OF TOMATOES STORED ON A SHELF IN THE REAR DRY STORAGE AREA. INSTRUCTED TO REMOVE ALL UNNECCESSARY ITEMS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13: OBSERVED THE FLOORS IN THE WALK-IN COOLERS, IN THE VENTILATION SYSTEM STORAGE CLOSET AND UNDER COOKING EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11: OBSERVED NO LIGHT IN THE WALK-IN COOLER IN THE DINING AREA. INSTRUCTED TO PROVIDE LIGHT AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE FOR NEW EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS ON SITE.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: OBSERVED NO ALLERGEN TRAINING CERTIFICATE FROM CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE ALLERGEN COURSE AND MAINTAIN RECORDS ON SITE.

Base deductions−12 pts

Sep 25

Canvass InspectionFail

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED MICE DROPPINGS, SMALL AND BIG FLIES ON SITE. APPROXIMATELY 30 OR MORE MICE DROPPINGS WERE OBSERVED IN THE FOLLOWING AREAS: ON THE WALLBASES THROUGHOUT THE REAR DRY STORAGE AREA, FLOORS NEAR THE REAR WALK-IN COOLER, IN THE REAR EMPLOYEE TOILET ROOM, IN THE OFFICE. APPROXIMATELY 10 SMALL FLIES WERE OBSERVED NEAR THE EMPTY CANS OF TOMATOES IN THE REAR DRY STORAGE AREA. APPROXIMATELY 4 BIG FLIES WERE OBSERVED IN THE REAR DRY STORAGE ANF THROUGHOUT PREP AREAS. INSTRUCTED TO REMOVE MICE DROPPINGS, ELIMINATE PEST ACTIVITY, AND CLEAN AND SANITIZE ALL AFEECTED AREAS. RECOMMEND CONTACTING PEST CONTROL. PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED AN OPENING IN THE LEFT, LOWER FLOOR IN THE VENTILATION STORAGE CLOSET IN THE DINING AREA. INSTRUCTED TO SEAL TO ELIMINATE POTENTIAL PEST ENTRY/HARBOR POINTS AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO SANITIZER TEST STRIP KIT ON-SITE TO TEST CONCENTRATION OF SANITIZER IN 3 COMPARTMENT SINK. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO MONITOR THE STRENGTH OF THE SANITIZER PROPERLY. CHEMICAL TEST STRIPS WERE PROVIDED AT THE END OF THE WALK THROUGH. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED APPROXIMATELY 8 EMPTY CANS OF TOMATOES STORED ON A SHELF IN THE REAR DRY STORAGE AREA. INSTRUCTED TO REMOVE ALL UNNECCESSARY ITEMS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS IN THE WALK-IN COOLERS, IN THE VENTILATION SYSTEM STORAGE CLOSET AND UNDER COOKING EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NO LIGHT IN THE WALK-IN COOLER IN THE DINING AREA. INSTRUCTED TO PROVIDE LIGHT AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE FOR NEW EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS ON SITE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATE FROM CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED ALL CERTIFIED FOOD MANAGERS MUST TAKE ALLERGEN COURSE AND MAINTAIN RECORDS ON SITE.

Base deductions−19 pts

Nov 24

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Nov 24

Canvass InspectionFail

1 High4 Med2 Basic

7 total

66/100inspection score

−34 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
4-301.11 OBSERVED FACILITY EQUIPMENT FOR COLD HOLDING IN DISREPAIR. NOTED WALK-IN COOLER TO BE IMPROPER AT 50.5F. INFORMED PERSON IN CHARGE TO REPAIR OR REPLACE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. TAGGED UNIT. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Intermediate (4)

−20 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 WALK-IN COOLER TO BE IMPROPER: PORK 44.4F, GOAT 44.4F, SALSA 45.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 20 GALLONS AND 955 LBS OF PRODUCTS WORTH $ 3530.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
23PROPER DATE MARKING AND DISPOSITION−5
3-501.17 OBSERVED TEMPERATURE CONTROL FOR SAFETY FOODS (PORK, SALSA)NOT PROPERLY DATED AND STORED LONGER THAN 24 HOURS IN A COOLER. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED. 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 OBSERVED SEVERAL LARGE FOOD CONTAINERS WITH DRY PRODUCTS. (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.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-501.111 FOUND APPROX. NOTED 40-50 SMALL FLIES IN THE BACK STORAGE AREA. MUST MINIMIZE FLY ACTIVITY. RECOMMENDED CONTACTING PEST CONTROL. PRIORITY FOUNDATION VIOLATION. 7-38-020(A). CITATION ISSUED.

Basic (2)

−4 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.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.17(A) NOTED DIRTY AND DUSTY CEILING VENTS AND THE CEILING TILES AROUND THE VENTS ABOVE THE FRONT PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−34 pts

Oct 23

Complaint Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-603.15: **C** Washing, Procedures for Alternative Manual Warewashing Equipment OBSERVED LARGE POTS FOR COOKING CARNITAS, SALSA'S,ETC. UNABLE TO FULLY SUBMERGE IN BASINS OF 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE WRITTEN PROCEDURE TO ADEQUATELY WASH, RINSE AND SANITIZE COOKING EQUIPMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11: **C** Intensity- Lighting FOUND NO LIGHTING IN DRY STORAGE AREA LOCATED IN BASEMENT. INSTRUCTED TO PROVIDE.

Base deductions−4 pts

Oct 23

Complaint InspectionFail

3 High2 Med5 Basic

10 total

50/100inspection score

−50 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING CLEANSER AT HANDWASHING SINK AT FRONT DISPENSING SINK AND REAR PREP AREA. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HAND CLEANING LIQUID AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-030-(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND MENS TOILET ROOM HANDWASHING SINK WATER TEMPERATURE AT 74F. INSTRUCTED MANAGER TO PROVIDE A MINIMUM HOT WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND DRYING PROVISION AT HANDWASHING SINK LOCATED IN FRONT DISH/DISPENSING AREA AND REAR PREP. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE.CORRECTED ON SITE. PRIORITY FOUNDATION. 7-38-030(C), CITATION CONSOLIDATED WITH ABOVE PF VIOLATION.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
FOUND IMPROPER HOT HOLDING TEMPERATURE OF CARNITAS RANGING FROM 125F - 130F LOCATED IN FRONT FOOD DISPENSING AREA UNDER HEAT LAMP. MANAGER VOLUNTARILY DISCARDS SAID FOOD ITEM AT 60LB COST $100. INSTRUCTED TO MAINTAIN A MINIMUM HOT HOLDING TEMPERATURE OF 135F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
FOUND APPROX. 20 MOUSE DROPPINGS UNDER REAR DRY STORAGE AREA. ALSO NOTES 4 LARGE FLIES AND 5 SMALL FLIES IN SAID AREA. MUST MINIMIZE FLY ACTIVITY. ALSO, INSTRUCTED MANAGER TO REMOVE DROPPINGS, CLEAN, SANITIZE AND MAINTAIN SAID AREAS. RECOMMENDED CONTACTING PEST CONTROL. PRIORITY FOUNDATION VIOLATION. 7-38-020(A). CITATION ISSUED.

Basic (5)

−10 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED LARGE POTS FOR COOKING CARNITAS, SALSA'S,ETC. UNABLE TO FULLY SUBMERGE IN BASINS OF 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE WRITTEN PROCEDURE TO ADEQUATELY WASH, RINSE AND SANITIZE COOKING EQUIPMENT.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
FOUND WASTE WATER LEAKING FROM GREASE TRAP LOCATED IN FRONT PREP AREA. SEWAGE SHALL BE CONVEYED TO THE POINT OF DISPOSAL THROUGH AN APPROVED SANITARY SEWAGE SYSTEM THAT IS CONSTRUCTED AND MAINTAINED. PRIORITY VIOLATION. 7-38-030(C).CITATION ISSUED. INSTRUCTED TO NO LONGER USE SAID 3 COMPARTMENT SINK.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
FOUND INSIDE GARBAGE RECEPTACLE OPEN. MUST PROVIDE CLOSED TIGHT FITTING GARBAGE LIDS AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
FOUND NO LIGHTING IN DRY STORAGE AREA LOCATED IN BASEMENT. INSTRUCTED TO PROVIDE.
60PREVIOUS CORE VIOLATION CORRECTED−2
FOUND CONTINUED NON- COMPLIANCE FROM INSPECTION REPORT # 2556801 CONDUCTED ON 06/06/2022. THE FOLLOWING PREVIOUS CORE VIOLATIONS WERE NOT CORRECTED: 6-202.15 OBSERVED SIDE EXIT DOOR WITH 1/2 GAP AT THE BOTTOM. INSTRUCTED TO MAKE SAID DOOR TIGHT FITTING AND RODENT PROOFED. 6-501.13 OBSERVED MINOR DIRT DEBRIS ON THE FLOORS IN THE REAR DRY STORAGE AREA. INSTRUCTED TO CLEAN. 2-102.13 OBSERVED PERSON IN CHARGE WITHOUT A ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT. INSTRUCTED MANAGER TO COMPLY . PRIORITY FOUNDATION VIOLATION. 7-42-090. CITATION ISSUED.

Base deductions−50 pts

Jun 22

Canvass InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15 OBSERVED SIDE EXIT DOOR WITH 1/2 GAP AT THE BOTTOM. INSTRUCTED TO MAKE SAID DOOR TIGHT FITTING AND RODENT PROOFED.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-601.11(B) OBSERVED A CUTTING BOARD WITH DARK GROOVES LOCATED IN THE REAR FOOD PREP AREA BY THE COOKING EQUIPMENT. INSTRUCTED TO REMOVE DARK GROOVES OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13 OBSERVED MINOR DIRT DEBRIS ON THE FLOORS IN THE REAR DRY STORAGE AREA. INSTRUCTED TO CLEAN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED PERSON IN CHARGE WITHOUT A ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−11 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago Unknown Restaurants Best in Chicago All Illinois Restaurants