What is Edgewater Mexican Cafe's health inspection score?

Edgewater Mexican Cafe has a SafeDine safety score of 59 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Edgewater Mexican Cafe last inspected?

Edgewater Mexican Cafe was last inspected on April 2, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Edgewater Mexican Cafe have?

Edgewater Mexican Cafe has 31 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Edgewater Mexican Cafe safe to eat at?

Edgewater Mexican Cafe has a safety score of 59/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Edgewater Mexican Cafe serve?

Edgewater Mexican Cafe serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Edgewater Mexican Cafe

Name: Edgewater Mexican Cafe
Address: 1055 W BRYN MAWR AVE, Chicago, 60660
Rating: 59

1055 W BRYN MAWR AVE, Chicago

Last inspected 12mo ago

▲Improving

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0Fair

Mexican•Edgewater

Ranked #186 of 237 in EdgewaterBetter than 80% of mexican restaurants

Improving

6 inspections

Last: Apr 2, 2025

medium confidence

Directions Order

Inspections

50%

Clean Rate

5.2

Avg Violations

12 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-41

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+42 pts

100

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

1055 W BRYN MAWR AVE, Chicago, IL 60660

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Violation Timeline

May 2022

2 inspections

3 high priority

2 intermediate

5 basic

May

Jan 2023

1 inspections

Feb 2023

1 inspections

1 high priority

5 basic

Feb

May 2024

1 inspections

6 high priority

3 intermediate

6 basic

Apr 2025

1 inspections

Apr

Inspection History

6 records on file

3 Canvass1 Complaint1 Non-Inspection1 Canvass Re-Inspection

Apr 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

May 24

Canvass InspectionPass w/ Conditions

6 High3 Med6 Basic

15 total3 risk factors

0/100inspection score

−87 pts

High Priority (6)

−60 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
THE PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPARED AND SERVED IE: HOT FOODS HELD AT IMPROPER TEMPERATURES IN THE STEAM TABLE: COOKED CHICKEN AT 103.6F. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED AN EMPLOYEES' OPEN BEVERAGE IN THE FOOD PREP AREA. MUST PROVIDE A DESIGNATED AREA FOR EMPLOYEES BEVERAGES OUTSIDE OF THE FOOD PREP AREA.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO SOAP AVAILABLE OR SOAP DISPENSER AT THE ABOVE MENTIONED HAND WASHING SINK. MUST PROVIDE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE THE ABOVE VIOLATION #10 FOR CITATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED THE BAR HAND WASHING SINK NOT ACCESSIBLE FOR USE. ITEMS BEING STORED INSIDE THE SINK SUCH AS CLEAN TOWELS, RUBBER BAR MATS AND TOGO FOOD CONTAINERS. CUSTOMERS NOTED DRINKING AT THE BAR AT THE TIME AND SERVER PREPARING DRINKS FOR CUSTOMERS. SERVER REMOVED ALL ITEMS. REVIEWED THE HAND WASHING SINKS MUST BE AVAILABLE FOR USE AT AL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
COOKS LINE COOLER UNABLE TO MAINTAIN ADEQUATE COLD HOLDING TEMPERATURE. COOLER TEMPERATURE NOTED AT 51.8F WITH FOOD SUCH AS DICED TOMATOES AT 50.1F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F OR BELOW AND C.D.P.H CONTACTED FOR INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (3)

−15 pts

19PROPER REHEATING PROCEDURES FOR HOT HOLDING−5
NOTED THE FOLLOWING PREPARED TCS FOODS NOT PROPERLY BEING RAPIDLY REHEATED TO 165 F BEFORE HOLDING HOT IN THE STEAM TABLE. FOODS BEING REHEATED IN THE STEAM TABLE. BEANS AT 125.6F & 114.6F, COOKED CHICKEN AT 111.3F, 123.8F AND 103.6F. FOODS REMOVED AND REHEATED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
21PROPER HOT HOLDING TEMPERATURES−5
THE FOLLOWING PREPARED TCS FOODS HELD HOT AT IMPROPER TEMPERATURE IN THE STEAM TABLE. BEANS AT 125.6F & 114.6F, COOKED CHICKEN AT 111.3F, 123.8F AND 103.6F.PRIORITY VIOLATION 7-38-005 SEE THE ABOVE VIOLATION #19 FOR CITATION.
22PROPER COLD HOLDING TEMPERATURES−5
NOTED THE FOLLOWING TCS FOODS HELD AT IMPROPER COLD HOLDING TEMPERATURES IN THE COOKS LINE TWO DOOR COOLER. DICED TOMATOES AT 50.1F, PICO DE GALLO AT 48.3F, CHICKEN AT 48.2F AND BEEF AT 45.6F. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 SEE THE ABOVE VIOLATION #19 FOR CITATION.

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED FOOD ITEMS THROUGHOUT THE WALK-IN FREEZER MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
TORN RUBBER DOOR GASKET ON THE COOKS LINE TWO DOOR COOLER. MUST REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR METAL RACK SHELVING OF ALL THE COOKS LINE COOLERS WITH EXCESSIVE RUST AND PEELING PAINT. MUST REPLACE OR RESEAL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS SURROUNDING THE CLOTHES WASHING MACHINE WITH DIRT AND DEBRIS.----FLOOR DRAIN UNDER THE TWO COMPARTMENT PREP SINK WITH DIRT. MUST CLEAN AND MAINTAIN ALL.
58ALLERGEN TRAINING AS REQUIRED−2
NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.

Base deductions−87 pts

Risk factor bonus (3× +5)−15 pts

Feb 23

Complaint InspectionPass

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO HAND WASHING SIGNS AT ALL HAND WSHING SINKS. INSTRUCTED TO PROVIDE HAND WASHING SIGNS AT ALL HAND WSHING SINKS.

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA AND DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AT THE KITCHEN AND DINNING TABLES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED FOIL PAPER USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE FOIL PAPER TO PREVENT HIDING PLACES FOR PEST.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED MECHANICAL STOPPERS OF THE 2 COMPARTMENT AND 3 COMPARTMENT SINKS IN POOR REPAIR. INSTRUCTED TO REPAIR AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKING FAUCET AT THE 2 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−20 pts

Jan 23

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

May 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

May 22

Canvass InspectionFail

3 High2 Med5 Basic

10 total2 risk factors

40/100inspection score

−50 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO PERSON IN CHARGE WITH A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON SITE OR CERTIFIED FOOD MANAGER ON SITE. MUST POST A VALID CITY OF CHICAGO SANITATION CERTIFICATE, AND SUCH A PERSON MUST BE ON-SITE AT ALL TIMES FOODS ARE BEING PREPARED/SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INTERIOR OF THE ICE MACHINE UPPER WATER RESERVOIR WITH BLACK AND PINK SLIME SUBSTANCE DRIPPING DOWN INTO THE WATER USED TO MAKE ICE AND THE ICE BIN. INSTRUCTED TO CLEAN AND SANITIZE ALL AFFECTED AREAS INSIDE THE MACHINE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INACCURATE INTERNAL THERMOMETER INSIDE THE COOKS LINE TWO-DOOR COOLER. MUST REPLACE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
TORN RUBBER STRIP ON THE BOTTOM THRESHOLD OF THE REAR EXIT DOOR WITH A 1/2 INCH GAP NOTED. INSTRUCTED TO PROVIDE A TIGHT-FITTING SEAL ON THE BOTTOM THRESHOLD DOOR.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
NOTED RAW PRESSED WOODEN SHELVING NEXT TO THE COOKS LINE. MUST PAINT/SEAL TO BE SMOOTH, CLEANABLE, AND NONABSORBENT.----NOTED DIRTY PLASTIC SHELVING FOR THE CHEMICAL STORAGE. MUST CLEAN AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FOOD ENCRUSTED TABLETOP CAN OPENER MUST BE CLEANED AFTER EACH USE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
SPRAYER ARM NOZZLE AT THE DISH MACHINE WITH TAPE/CLOTH WRAPPING. MUST REMOVE/PROPERLY REPAIR ANY LEAKS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS UNDER THE SHELVING IN THE DRY FOOD STORAGE ROOM WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.

Base deductions−50 pts

Risk factor bonus (2× +5)−10 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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