What is Taqueria Picazo's health inspection score?

Taqueria Picazo has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Taqueria Picazo last inspected?

Taqueria Picazo was last inspected on March 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria Picazo have?

Taqueria Picazo has 20 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria Picazo safe to eat at?

Taqueria Picazo has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Taqueria Picazo serve?

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

Official Health Record

Taqueria Picazo

Name: Taqueria Picazo
Address: 9710 S COMMERCIAL AVE, Chicago, 60617
Rating: 81

9710 S COMMERCIAL AVE, Chicago

Data may be outdated — inspected 3/5/2025

▲Improving

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0Good

Mexican•Chicago

Ranked #960 of 1000 in ChicagoBetter than 84% of mexican restaurants

Improving

3 inspections

Last: Mar 5, 2025

low confidence

Directions Order

Inspections

33%

Clean Rate

6.7

Avg Violations

15 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+21 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

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9710 S COMMERCIAL AVE, Chicago, IL 60617

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Violation Timeline

Mar 2023

1 inspections

1 high priority

2 intermediate

11 basic

Mar

Jan 2024

1 inspections

6 basic

Mar 2025

1 inspections

Mar

Inspection History

3 records on file

3 Canvass

Mar 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Jan 24

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO SPLASH GUARD BETWEEN HAND WASHING SINK AND BLENDER IN FIRST FLOOR PREP AREA. INSTRUCTED MANAGER TO PROVIDE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE ARTICLES STORED ON FLOOR IN BASEMENT. INSTRUCTED MANAGER TO ELEVATE ALL SINGLE SERVICE ARTICLES SIX INCHES OFF FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TAMALES STORED IN GROCERY BAGS INSIDE HOT HOLDING UNIT. INSTRUCTED MANAGER TO PROPERLY STORE FOOD IN FOOD STORAGE BAGS OR CONTAINERS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO SELF-CLOSING DEVICE ON WASHROOM DOOR. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED OVERHEAD PIPES NOT ENCASED IN BASEMENT PREP/STORAGE AREA. INSTRUCTED MANAGER TO ENCASE ALL OVERHEAD PIPES TO PROTECT FROM POTENTIAL LEAKAGE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO VALID ALLERGEN TRAINING FOR ONE CERTIFIED MANAGER. ALL CERTIFIED MANAGERS MUST PROVIDE VALID ALLERGEN TRAINING.

Base deductions−12 pts

Mar 23

Canvass InspectionPass w/ Conditions

1 High2 Med11 Basic

14 total

58/100inspection score

−42 pts

High Priority (1)

−10 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED NO 90-DAY SHELLFISH TAG WITH A 20LBS.BUCKET OF RAW OYSTERS IN REACH IN COOLER.PRODUCT WAS DISCARDED BY MANAGER. MUST KEEP 90 DAY SHELLFISH TAGS WITH PRODUCT UNTIL LAST ONE SOLD OR SERVED AND DATE.(PRIORITY FOUNDATION 7-38-005)(COS)(CITATION ISSUED)

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 5-2LBS. INDIVIDUAL FOOD STORAGE BAGS OF COOKED RICE RANGING FROM 47.8F-51.3F DATED 3/29/23.PRODUCT WAS DISCARDED BY MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.10LBS. $80.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Basic (11)

−22 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST PROVIDE A SPLASH GUARD AT HAND SINK NEXT TO FOOD STORAGE SHELF IN REAR PREP AREA OR REMOVE FOOD.OBSERVED CONDIMENTS IN SQUEEZE BOTTLES IN A SELF SERVICE POP COOLER MUST REMOVE OR PROVIDE A LOCK TO PREVENT CONTAMINATION .
41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON CUTTING BOARDS.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT MULTI-USE UTENSILS ON LOWER SHELVES OF GRILL TABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 2- DOOR REACH IN COOLER & 1- DOOR GLASS REACH IN COOLER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REMOVE RUST FROM LOWER SHELF OF PREP TABLE IN BASEMENT.MUST APPLY A SEALANT OR PAINT RAW WOOD SHELVING UNITS IN BASEMENT PREP/STORAGE AREA.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN FOOD DEBRIS BUILD UP FROM FRYER CABINET AND CUTTING BOARD IN BASEMENT PREP AREA.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST REPAIR OR REPLACE LEAKY FAUCET HANDLE AT HAND SINK AT DRINK STATION PREP AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST FINISH CEILING IN BASEMENT PREP/FOOD STORAGE AREA.MUST REPAIR OR REPLACE HOLE IN WALL ABOVE PREP TABLE IN BASEMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST ELEVATE,REMOVE OR ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT AND REAR YARD POSSIBLE RODENT HARBORAGE AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST REPLACE BURNTOUT LIGHT AT HOOD OF COOKING EQUIPMENT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN DEBRIS BUILD UP FROM HOOD AT COOKING EQUIPMENT.

Base deductions−42 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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