What is Taqueria Don Chilo's health inspection score?

Taqueria Don Chilo has a SafeDine safety score of 97 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Taqueria Don Chilo last inspected?

Taqueria Don Chilo was last inspected on September 12, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria Don Chilo have?

Taqueria Don Chilo has 14 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria Don Chilo safe to eat at?

Yes, Taqueria Don Chilo has an excellent safety record with a score of 97/100. This indicates strong compliance with health and safety standards.

Official Health Record

Taqueria Don Chilo

Name: Taqueria Don Chilo
Address: 10643 S HALSTED ST, Chicago, 60628
Rating: 97

10643 S HALSTED ST, Chicago

Last inspected 8mo ago

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0Excellent

Chicago

Ranked #960 of 1000 in Chicago

Stable

5 inspections

Last: Sep 12, 2025

medium confidence

Directions Order

Inspections

60%

Clean Rate

2.8

Avg Violations

9 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 issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-3

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

0 pts

100

Latest

100% weight

100

2nd

60% weight

100

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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10643 S HALSTED ST, Chicago, IL 60628

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Violation Timeline

Feb 2023

1 inspections

2 high priority

1 intermediate

2 basic

Feb

Jun 2024

1 inspections

4 high priority

1 intermediate

4 basic

May 2025

1 inspections

May

Aug 2025

1 inspections

Sep 2025

1 inspections

Sep

Inspection History

5 records on file

3 Canvass2 Non-Inspection

Sep 25

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Aug 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

May 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Jun 24

Canvass InspectionPass w/ Conditions

4 High1 Med4 Basic

9 total2 risk factors

37/100inspection score

−53 pts

High Priority (4)

−40 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. PRIORITY FOUNDATION
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CHICAGO FOOD SANITATION MANAGER ON SITE OR VALID CERTIFICATE POSTED WHEN TCS FOOD (RICE 149.8F, BEANS 150.4F) PREPARED AND SERVED. A CHICAGO FOOD SANITATION MANAGER MUST BE ON SITE AND VALID CERTIFICATE POSTED AT ALL TIMES TCS FOOD PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED RESIDUE ON INTERIOR SURFACES OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED PREP COOLER (57.8F AND REACH-IN COOLER (49.4F)NOT MAINTAINING PROPER TEMPERATURE. INSTRUCTED MANAGER TO REPAIR COOLERS AND MAINTAIN COOLERS AT 41F OR BELOW. COOLERS ARE TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 7-38-005 CITATION ISSUED

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVE COLD TCS FOOD STORED AT IMPROPER TEMPERATURE INSIDE PREP COOLER PORK 61.3F, CHEESE 60.4F, SOUR CREAM 60.2F, BEEF 59.7F, DICED TOMATOES 58.7F, FISH 57.3F, CHICKEN 48.6F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 50LBS AND $100 OF PRODUCT. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. PRIORITY 7-38-005 CITATION ISSUED

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP HANDLE LAYING ON ICE INSIDE ICE MACHINE. INSTRUCTED MANAGER TO STORE ICE SCOOP HANDLE UP TO PREVENT CONTAMINATION.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER TRAINING AVAILABLE. ALL EMPLOYEES MUST PROVIDE FOOD HANDLER TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.

Base deductions−53 pts

Risk factor bonus (2× +5)−10 pts

Feb 23

Canvass InspectionPass w/ Conditions

2 High1 Med2 Basic

5 total1 risk factor

66/100inspection score

−29 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
UPON ARRIVAL, OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE, WHILE THE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURE OF A WALK-IN COOLER AT 50.0 F WITH NO TCS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON THE UNIT. ONCE REPAIRED, EMAIL TO CDPH. INSTRUCTED MUST HAVE ALL COLD HOLDING UNITS MAINTAIN A TEMPERATURE OF 41.0F OR BELOW. PRIORITY 7-38-005, NO CITATION ISSUED

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETERS INSIDE THE REFRIGERATION UNITS ON SITE, CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE TRAYS UNDER THE TWO, MINIATURE STOVES IN THE FOOD PREP AREA WITH FOOD DEBRIS BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN SAID TRAYS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED THE FLOORS UNDER THE COOKING EQUIPMENT IN THE FOOD PREP AREA WITH GREASE BUILD UP AND FOOD DEBRIS. INSTRUCTED TO CLEAN SAID FLOORS AND MAINTAIN.

Base deductions−29 pts

Risk factor bonus (1× +5)−5 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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