What is EL Nuevo Puerto Mariscos And Grill's health inspection score?

EL Nuevo Puerto Mariscos And Grill has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was EL Nuevo Puerto Mariscos And Grill last inspected?

EL Nuevo Puerto Mariscos And Grill was last inspected on June 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Nuevo Puerto Mariscos And Grill have?

EL Nuevo Puerto Mariscos And Grill has 28 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Nuevo Puerto Mariscos And Grill safe to eat at?

EL Nuevo Puerto Mariscos And Grill has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does EL Nuevo Puerto Mariscos And Grill serve?

EL Nuevo Puerto Mariscos And Grill serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

EL Nuevo Puerto Mariscos And Grill

Name: EL Nuevo Puerto Mariscos And Grill
Address: 2752 W LAWRENCE AVE, Chicago, 60625
Rating: 83

2752 W LAWRENCE AVE, Chicago

Last inspected 11mo ago

▲Improving

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0Good

American•Lincoln Square

Ranked #186 of 448 in Lincoln SquareBetter than 22% of american restaurants

Improving

8 inspections

Last: Jun 24, 2025

medium confidence

Directions Order

Inspections

Clean Rate

3.5

Avg Violations

11 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

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

-17

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+7 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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2752 W LAWRENCE AVE, Chicago, IL 60625

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Violation Timeline

May 2022

1 inspections

2 intermediate

4 basic

May

Mar 2023

3 inspections

3 high priority

2 intermediate

5 basic

May 2024

2 inspections

1 high priority

1 intermediate

4 basic

May

Jun 2025

2 inspections

1 high priority

2 intermediate

3 basic

Inspection History

8 records on file

4 Canvass Re-Inspection4 Canvass

Jun 25

Canvass Re-Inspection InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS BENEATH DEEP FRYERS AND OTHER EQUIPMENT ALONG THE MAIN COOK LINE TO BE HEAVILY-SOILED WITH GREASE AND DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE AND OTHER SOILS AND MAINTAIN.

Base deductions−2 pts

Jun 25

Canvass InspectionPass w/ Conditions

1 High2 Med2 Basic

5 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED 3-DOOR UPRIGHT COOLER AT IMPROPER INTERNAL AMBIENT TEMPERATURE FOR COLD-HOLDING TCS FOOD ITEMS, INTERNAL AMBIENT AIR TEMPERATURE OF 57.0F AT TIME OF INSPECTION. INSTRUCTED TO CEASE USE OF 3-DOOR UPRIGHT COOLER AND REPAIR OR REPLACE EQUIPMENT TO MAINTAIN TCS FOOD ITEMS AT 41.0F OR BELOW FOR COLD-HOLDING. TAGGED EQUIPMENT WITH INSTRUCTIONS TO CONTACT CDPH ONCE REPAIRED OR REPLACED AND PRIOR TO USE ON-SITE AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD-HOLDING TEMPERATURES IN THE 3-DOOR UPRIGHT COOLER: RAW BEEF AT 54.3F, COOKED RICE AT 52.2F, CUT LEAFY GREENS AT 56.7F, SEAFOOD SALAD AT 51.2F. INSTRUCTED TO DENATURE AND DISCARD ALL TCS FOOD AT IMPROPER COLD-HOLDING TEMPERATURES AND MAINTAIN ALL TCS FOOD ITEMS AT 41.0F. APPROXIMATELY 70 LBS. OF FOOD ITEMS VALUED AT APPROXIMATELY $150.00 DISCARDED ON-SITE AT TIME OF INSPECTION. PERSON-IN-CHARGE DENATURED AND DISCARDED ALL TCS FOOD ITEMS AT IMPROPER COLD-HOLDING TEMPERATURES ON-SITE AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITAION ISSUED.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED REAR EXTERIOR DOOR (NEAR OUTDOOR WASTE RECEPTACLES) IN POOR REPAIR WITH GAP GREATER THAN 1/4" ALONG BOTTOM AND SIDE OF DOOR. INSTRUCTED TO REPAIR OR REPLACE REAR EXTERIOR DOOR TO ELIMINATE GAP AND MAINTAIN ALL EXTERIOR OPENINGS FREE FROM HOLES OR GAPS TO PREVENT ENTRY OF PESTS AND MAINTAIN.

Basic (2)

−4 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE-SERVICE ARTICLES IN ORIGINAL BOXES STORED DIRECTLY ON THE FLOOR OF THE STORAGE CLOSET (NEAR CUSTOMER WASHROOMS). INSTRUCTED TO RELOCATE SINGLE-SERVICE ARTICLES AND MAINTAIN ALL SINGLE-USE/SINGLE-SERVICE ARTICLES AT LEAST 6 INCHES ABOVE THE FLOOR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS BENEATH DEEP FRYERS AND OTHER EQUIPMENT ALONG THE MAIN COOK LINE TO BE HEAVILY-SOILED WITH GREASE AND DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE AND OTHER SOILS AND MAINTAIN.

Base deductions−24 pts

May 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

58ALLERGEN TRAINING AS REQUIRED−2
2-102.13--CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−2 pts

May 24

Canvass InspectionFail

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED BLACK SLIMY SUBSTANCES ON INTERIOR WATER COMPONENTS OF THE ICE MAKER,DRIPPING INTO ICE "ICE IS USED FOR HUMAN CONSUMPTION".INSTRUCTED MANAGEMENT TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS IN REAR DRY STORAGE WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
INSTRUCTED TO PROPERLY STORE AND INVERT ALL MULTI-USE KITCHENWARE POTS AND PANS IN KITCHEN STORAGE RACKS TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND ORGANIZE DRY STORAGE ROOM AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE STOCK ITEMS OFF THE FLOOR AT LEAST 6" INCHES OFF THE FLOOR AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
CERTIFIED FOOD MANAGER ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−21 pts

Mar 23

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11 OBSERVED STAINED CEILING TILES THROUGHOUT THE KITCHEN AREA INCLUDING IN PREP AREA AND IN DISH AREA. INSTRUCTED MANAGER TO REPLACE STAINED CEILING TILES.

Base deductions−2 pts

Mar 23

Canvass Re-Inspection InspectionFail

2 High1 Med1 Basic

4 total2 risk factors

63/100inspection score

−27 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CHICKEN, SLICED TOMAOTES, RICE) MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-302.12 OBSERVED NO FOOD THERMOMETER ON SITE FOR COLD FOODS. ESTABLISHMENT ONLY PROVIDED MEAT THERMOMETER FOR HOT FOODS ONLY. INSTRUCTED MANAGER TO PROVIDE METAL STEM FOOD THERMOMETER FOR BOTH HOT AND COLD FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.11 OBSERVED STAINED CEILING TILES THROUGHOUT THE KITCHEN AREA INCLUDING IN PREP AREA AND IN DISH AREA. INSTRUCTED MANAGER TO REPLACE STAINED CEILING TILES.

Base deductions−27 pts

Risk factor bonus (2× +5)−10 pts

Mar 23

Canvass InspectionFail

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED EMPLOYEE WASH AND RINSE DISHES THEN PROCEED TO PUT DISHES AWAY WITHOUT SANITIZING THEM. INSTRUCTED MANAGER TO ENSURE ALL DISHES ARE SANITIZED AFTER WASHING AND RINSING. PRIORITY VIOLATION 7-38-025 CITATION ISSUED.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO FOOD THERMOMETER ON SITE FOR COLD FOODS. ESTABLISHMENT ONLY PROVIDED MEAT THERMOMETER FOR HOT FOODS ONLY. INSTRUCTED MANAGER TO PROVIDE METAL STEM FOOD THERMOMETER FOR BOTH HOT AND COLD FOODS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Basic (3)

−6 pts

52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED INADEQUATE WASTE WATER DISPOSAL AT THREE COMPARTMENT SINK. WHEN ONE COMPARTMENT DRAINS ANOTHER ONE FLOODS. INSTRUCTED MANAGER TO SERVICE 3 COMPARTMENT SINK. PRIORITY VIOLATION 7-38-030 (C). CITATION ISSUED
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED STAINED CEILING TILES THROUGHOUT THE KITCHEN AREA INCLUDING IN PREP AREA AND IN DISH AREA. INSTRUCTED MANAGER TO REPLACE STAINED CEILING TILES.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATION NOT CORRECTED WITHIN SPECIFIED TIMEFRAME. REPORT #2555201 DATED MAY 3 2022 INSTRUCTED FACILITY TO CLEAN AND MAINTAIN FLOORS AROUND COOKING EQUIPMENT, CLEAN AND MAINTAIN VENTS WITH HEAVY DUST BUILD UP IN TOILET ROOMS, AND TO STORE ICE SCOOP IN A CLEAN CONTAINER. OBSERVED DUST BUILD UP IN VENTS OF BOTH MEN AND WOMEN'S TOILET ROOM; OBSERVED GREASE BUILDUP ON FLOOR BEHIND STOVE TOP, OBSERVED ICE SCOOP STORED ON TOP OF ICE MACHINE. INSTRUCTED MANAGER TO CORRECT ALL PREVIOUS CORE VIOLATIONS. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−21 pts

May 22

Canvass InspectionPass w/ Conditions

2 Med4 Basic

6 total

82/100inspection score

−18 pts

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
FOUND TCS FOODS (PORK PASTOR) AT IMPROPER TEMPERATURE REQUIREMENT IN A BROILER SPIT/HOT HOLDING UNIT WITH AN INTERNAL TEPMPERATURE OF 80.0F. INSTRUCTED MANAGER TCS FOODS MUST MAINTAIN HOT HOLDING TEMPERATURE OF ABOVE 135.0F AND COLD HOLDING TEMPERATURE OF BELOW 41.0F. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL WEIGHT 15 LBS TOTAL VALUE $50.00. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO LABEL SOME FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SUGAR, SALT, RICE ETC)

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED ICE SCOOP STORED ON TOP OF ICE MACHINE. INSTRUCTED TO PROPERLY STORE IN A CLEAN SEPARATE CONTAINER TO PREVENT CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN HOOD AND FILTERS WITH GREASE AND DUST ACCUMULATION ABOVE COOKING EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS INFRONT PREP/COOKING AREA ESPECIALLY UNDER AND AROUND COOKING EQUIPMENT WITH EXCESSIVE GREASE ACCUMULATION AND FLOORS IN REAR AREA UNDER AND AROUND HOT WATER TANK BY THE EXIT DOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH EXCESSIVE DUST AND DIRT ACCUMULATION INSIDE MEN AND WOMEN'S WASHROOM.

Base deductions−18 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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