What is Saborcito Ecuatoriano's health inspection score?

Saborcito Ecuatoriano has a SafeDine safety score of 82 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Saborcito Ecuatoriano last inspected?

Saborcito Ecuatoriano was last inspected on January 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Saborcito Ecuatoriano have?

Saborcito Ecuatoriano has 29 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Saborcito Ecuatoriano safe to eat at?

Saborcito Ecuatoriano has a good safety record with a score of 82/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Saborcito Ecuatoriano serve?

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

Official Health Record

Saborcito Ecuatoriano

Name: Saborcito Ecuatoriano
Address: 3536 W LAWRENCE AVE, Chicago, 60625
Rating: 82

3536 W LAWRENCE AVE, Chicago

Last Inspected: 1/27/2026

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0Good

American•Lincoln Square

Ranked #201 of 448 in Lincoln SquareBetter than 22% of american restaurants

Stable

6 inspections

Last: Jan 27, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

4.8

Avg Violations

4 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

+3 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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3536 W LAWRENCE AVE, Chicago, IL 60625

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Violation Timeline

Jun 2022

1 inspections

1 intermediate

9 basic

Jun

Apr 2023

2 inspections

4 basic

Mar 2024

1 inspections

3 intermediate

3 basic

Mar

Feb 2025

1 inspections

1 high priority

4 basic

Jan 2026

1 inspections

2 intermediate

2 basic

Jan

Inspection History

6 records on file

4 Canvass1 Complaint Re-Inspection1 Complaint

Jan 26

Canvass InspectionLatestPass

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
OBSERVED PORK AND FISH THAWING AT ROOM TEMPERATURE IN THE DISHWASHING/PREP AREA. INSTRUCTED MANAGEMENT THAT FOOD MUST BE PROPERLY THAWED UNDER REFRIGERATION MAINTAINING 41F OR BELOW, SUBMERGED UNDER RUNNING WATER AT 70F OR BELOW, OR AS PART OF THE COOKING PROCESS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS (FLOUR, SUGAR, CORN MEAL) IN THE FOOD PREP AREA UNDERNEATH PREP TABLE.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED PORK AND FISH STORED ON THE FLOOR IN THE DISHWASHING AREA. INSTRUCTED MANAGEMENT TO ELEVATE FOOD ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR TO PROTECT FROM CONTAMINATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WET MOPS STORED ON THE FLOORS IN THE HALLWAY AND IN KITCHEN PREP AREA OF FACILITY. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY WHEN NOT IN USE.

Base deductions−14 pts

Feb 25

Canvass InspectionPass w/ Conditions

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE HANDWASHING SINK BEHIND THE FRONT PREP/BEVERAGE AREA NOT ACCESSIBLE FOR USE.OBSERVED MULTI-USE UTENSILS/GLASSWARE STORED INSIDE SAID SINK.INSTRUCTED MANAGER,THAT ALL HANDWASHING SINKS MUST BE ACCESSIBLE FOR EMPLOYEES TO WASH HANDS AND MAINTAIN AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030 (C),CITATION ISSUED.

Basic (4)

−8 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING CEILING TILES ALONG HALLWAY LEADING TO THE WASHROOMS.INSTRUCTED TO PROVIDE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED SOME BURNT-OUT LIGHT BULBS FOR LIGHT FIXTURE IN THE KITCHEN PREP AREA AND INSIDE THE 2-DOOR STAND-UP COOLER NEXT TO THE PREP LINE COOLER IN SAME AREA.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE EXCESSIVE ACCUMULATION OF GREASE BUILD-UP AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE.INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.

Base deductions−18 pts

Mar 24

Canvass InspectionPass w/ Conditions

3 Med3 Basic

6 total

79/100inspection score

−21 pts

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE 2 DOOR STAND-UP KITCHEN COOLER.OBSERVED COOKED BEANS AT 58.6F AND COOKED LENTILS AT 57.1 F.INSTRUCTED MANAGER TO MONITOR AND MAINTAIN ALL COLD (TCS) FOODS AT 41F OR COLDER AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROX.20 LBS OF FOOD WORTH $120.00.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED MISSING TERMOMETER INSIDE THE KITCHEN PREP LINE COOLER.INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE AND ACCURATE WORKING THERMOMETER INSIDE COOLER.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS IN THE KITCHEN SHELF WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEMS (SALT, SUGAR, FLOUR ETC).

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE KITCHEN 2 DOOR STAND-UP COOLER.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER LEAK AT DRAIN PIPE DIRECTLY UNDERNEATH THE FAR LEFT COMPARTMENT OF THE 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRTY FLOORS WITH SPILLED DEBRIS UNDERNEATH THE 3-COMPARTMENT SINK AREA.INSTRUCTED TO CLEAN FLOORS IN DETAIL AND MAINTAIN.

Base deductions−21 pts

Apr 23

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Apr 23

Complaint InspectionFail

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED WOODEN SHELVING ON RACK THAT IS NOT SMOOTH IN THE KITCHEN. INSTRUCTED MANAGER TO SEAL WOOD.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BOTH MICROWAVES IN THE KITCHEN WITH A BUILDUP OF FOOD DEBRIS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED HOODS IN KITCHEN WITH AN ACCUMULATION OF GREASE BUILDUP. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS NOT CORRECTED WITHIN THE SPECIFIED TIMEFRAME. REPORT #2556604 DATED JUNE 1 2022 INSTRUCTED MANAGER TO DEFROST FREEZER, STORE FOOD AND NON FOOD ITEMS IN HALLWAY 6" OFF THE FLOOR, CLEAN FLOORS WITH DRY FOOD DEBRIS AND GREASE ACCUMULATION ALONG WALLS AND IN CORNERS THROUGHOUT KITCHEN, CLEAN WALLS WITH DRIED FOOD SPILLAGE AROUND KITCHEN, PROVIDE FOOD HANDLER CERTIFICATES FOR ALL NON-MANAGER STAFF, AND TO PROVIDE FOOD ALLERGEN CERTIFICATE FOR CERTIFIED FOOD MANAGER. OBSERVED HEAVY FROST BUILD UP IN FREEZER UNIT, OBSERVED SEVERAL ITEMS STORED ON FLOOR IN HALLWAY, OBSERVED FLOOR BY DRY FOOD AND AROUND KITCHEN EQUIPMENT WITH GREASE AND DEBRIS ACCUMULATION, OBSERVED NO FOOD HANDLER CERTIFICATES FOR EMPLOYEES, OBSERVED NO FOOD ALLERGEN CERTIFICATE FOR CERTIFIED FOOD MANAGER. INSTRUCTED MANAGER TO ADDRESS ALL PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−8 pts

Jun 22

Canvass InspectionPass

1 Med9 Basic

10 total

77/100inspection score

−23 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (RICE, FLOUR, SALT ETC).

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD AND NON FOOD ITEMS IN HALLWAY MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING AND TO PREVENT CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED NOT TO USE GROCERY BAGS FOR FOOD STORAGE INSIDE FREEZER. MUST USE FOOD GRADE STORAGE BAGS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO DEFROST REACH-IN FREEZER (FRONT AREA) WITH EXCESSIVE ICE ACCUMULATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF COOLERS AND FREEZERS WITH GREASE ACCUMULATION IN THE KITCHEN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS WITH DRIED FOOD DEBRIS AND GREASE ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT KITCHEN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE AROUND KITCHEN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAI CEILING VENT COVER WITH EXCESSIVE DUST ACCUMULATION INSIDE (2) WASHROOMS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NEW FOOD HANDLERS WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CERTIFICATE FOR EACH EMPLOYEE.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND NO APPROVED ALLERGEN TRAINING CERTIFICATE AVAILABLE . INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.

Base deductions−23 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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