What is Los Chepes's health inspection score?

Los Chepes has a SafeDine safety score of 85 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Los Chepes last inspected?

Los Chepes was last inspected on October 22, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Los Chepes have?

Los Chepes has 17 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Los Chepes safe to eat at?

Yes, Los Chepes has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Los Chepes serve?

Los Chepes serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Los Chepes

Name: Los Chepes
Address: 3116 W POPE JOHN PAUL II DR, Chicago, 60632
Rating: 85

3116 W POPE JOHN PAUL II DR, Chicago

Last inspected 7mo ago

▼Declining

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0Excellent

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 22% of american restaurants

Declining

5 inspections

Last: Oct 22, 2025

medium confidence

Directions Order

Inspections

20%

Clean Rate

3.4

Avg Violations

7 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

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-10 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 82/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (85/100) 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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3116 W POPE JOHN PAUL II DR, Chicago, IL 60632

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Violation Timeline

Jun 2023

2 inspections

1 high priority

4 intermediate

4 basic

Jun

Apr 2024

1 inspections

2 basic

Jun 2025

1 inspections

3 basic

Jun

Oct 2025

1 inspections

1 high priority

2 basic

Inspection History

5 records on file

1 Complaint3 Canvass1 Canvass Re-Inspection

Oct 25

Complaint InspectionLatestPass

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED FOOD HANDLER CONSUMING A BANANA WITH GLOVES ON IN FOOD PREP AREA. INSTRUCTED MANAGERS THAT EMPLOYEES MUST CONSUME BEVERAGES/FOOD IN DESIGNATED AREAS TO PREVENT CONTAMINATION OF FOOD, EQUIPMENT, AND UTENSILS.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED AS LINER UNDER COOKING EQUIPMENT. INSTRUCTED TO REMOVE AND MAINTAIN SO AS SURFACE TO BE SMOOTH AND EASILY CLEAANBLE
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
MISSING COVER ON TRASH RECEPTACLE IN TOILET ROOM. INSTD TO PROVIDE COVER AND MAINTAIN

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

Jun 25

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD STORAGE CONTAINERS ON FLOOR IN WALK IN COOLER. INSTD TO ELEVATE 6 INCHES ON PROPER SHELVING AND MAINTAIN
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
KNIVES IMPROPERLY STORED INBETWEEN PREP TABLE AND PREP COOLER. INSTD TO STORE PROPERLY AND MAINTAIN (IE, KNIFE RACK, ON CLEAN SURFACE, ETC)
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CERAMIC/CLAY DRINKING CUPS ON SITE. INSTD TO ENSURE CUPS ARE LEAD FREE OR LEAD SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON SITE; OR REMOVE CUPS FROM PREMISE

Base deductions−6 pts

Apr 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE IN RESTROOM IN DINING ROOM AREA. INSTRUCTED PERSON IN CHARGE TO PROVIDE COVERED RECEPTACLE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ITEMS STORED ON THE FLOOR IN THE BASEMENT DRY STORAGE AREA AND IN THE WALK-IN COOLER. INSTRUCTED PERSON IN CHARGE TO ORGANIZE ALL ITEMS AND MAINTAIN AT LEAST SIX INCHES FROM THE FLOOR AT ALL TIMES.

Base deductions−4 pts

Jun 23

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jun 23

Canvass InspectionFail

1 High4 Med4 Basic

9 total

62/100inspection score

−38 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NO SANITIZER ON SITE AT THE TIME OF INSPECTION TO WASH, RINSE AND SANITIZE COOKING EQUIPMENT. INSTD TO PROVIDE SANITZIER. PRIORITY VIOLATION. CITATION ISSUED 7-38-005. PERSON IN CHARGE PROVIDED CHLORINE SANITIZER BY END OF INSPECTION.

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERTURES IN WALK IN COOLER (COOKED YESTERDAY)) 10LBS OF COOKED REFRIED BEANS AT 63.3F AND 15LBS OF COOKED TOMATOES AT : 52.0F . . PRIORITY VIOLATION. CITATION ISSUED 7-38-005. PERSON IN CHARGE DISCARDED BEANS AND COOKED TOMATOES. APPROX $100 VALUE.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MISSING DISCLOSURE FOR CONSUMER ADVISORY ON THE MENU. INSTRUCTED TO DISCLOSE ON THE MENU WHICH FOODS ARE COOKED TO ORDER (EX. EGGS, STEAK) WITH AN ASTERISK NEXT TO THOSE SPECIFIC ITEMS; AND THEN BY ASTERISKING THEM TO A FOOTNOTE THAT STATES THESE ITEMS ARE SERVED UNDERCOOKED OR COOOKED TO ORDER OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS AND ALSO A REMINDER STATEMENT SUCH AS "Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions" PRIORITY FOUNDATION VIOLATION 7-38-005
36THERMOMETERS PROVIDED & ACCURATE−5
THERMOMETER NOT PROVIDED TO MONITOR HOT HOLDING UNIT FOR CARNITAS. INSTD TO PROVIDE THERMOMETER.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROX. 50 RAT DROPPINGS SCATTERED ON THE GROUND IN THE FOLLOWING AREAS; THE BASEMENT STORAGE AREA, GARAGE DRY STORAGE AREA, AND ON THE GROUND SURROUNDING GREASE BINS OUTSIDE. INSTD TO SCHEDULE PEST CONTROL AND CLEAN AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED 7-38-020(a).

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSEVRED WET IN USE WIPING CLOTHS STORED ON THE COUNTER IN THE WAIT STAFF BEVERAGE AREA. INSTD TO KEEP WIPE CLOTHS IN PROPER SANITZING SOLUTION WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CERAMIC/CLAY DRINKING CUPS ON SITE. INSTD TO ENSURE CUPS ARE LEAD FREE OR LEAD SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON SITE; OR REMOVE CUPS FROM PREMISES
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WET MOPS STORED INSIDE OF BUCKETS IN THE REAR HALLWAY OF FACILITY. INSTD TO HANG MOPS WHEN NOT IN USE TO ALLOW TO DRY.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NO VENTILATION HOOD PROVIDED OVER FLAT TOP GRILL IN REAR PREP AREA. INSTD TO PROVIDE VENTILATION OR REMOVE GRILL FROM PREMISES.

Base deductions−38 pts

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Community Safety Reports

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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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