What is Cascabel Taco Joint's health inspection score?

Cascabel Taco Joint has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cascabel Taco Joint last inspected?

Cascabel Taco Joint was last inspected on February 9, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cascabel Taco Joint have?

Cascabel Taco Joint has 17 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cascabel Taco Joint safe to eat at?

Yes, Cascabel Taco Joint has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Cascabel Taco Joint serve?

Cascabel Taco Joint serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Cascabel Taco Joint

Name: Cascabel Taco Joint
Address: 2943 W IRVING PARK RD, Chicago, 60618
Rating: 91

2943 W IRVING PARK RD, Chicago

Last Inspected: 2/9/2026

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0Excellent

Mexican•North Center

Ranked #105 of 559 in North CenterBetter than 84% of mexican restaurants

Stable

6 inspections

Last: Feb 9, 2026

high confidence

Directions Order

Inspections

33%

Clean Rate

2.8

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

Plumbing issues

Plumbing or waste disposal problems

Other violationHigh Priority

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

0 pts

Latest

100% weight

100

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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2943 W IRVING PARK RD, Chicago, IL 60618

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Violation Timeline

Sep 2022

2 inspections

1 intermediate

1 basic

Sep

Jul 2023

1 inspections

1 intermediate

5 basic

Jul 2024

1 inspections

1 high priority

3 basic

Jul

Mar 2025

1 inspections

Feb 2026

1 inspections

5 basic

Feb

Inspection History

6 records on file

4 Canvass1 Complaint1 Canvass Re-Inspection

Feb 26

Canvass InspectionLatestPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXCESSIVE AMOUNT OF ICEBUILD UP INSIDE CHEST FREEZER LOCATED IN REAR KITCHEN FOOD PREPARATION AREA. MUST REMOVE ICE BUILD UP CLEAN INTERIOR SURFACES OF CHEST FREEZER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURN OUT LIGHT BULB ABOVE PREP TABLES IN REAR KITCHEN FOOD PREPARATION AREA. MUST REPAIR AND PROVIDE INTENSITY LIGHTING AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED GREASE ACCUMULATED ON VENTILATION HOOD AND FILTERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED CERTIFIED FOOD SERVICE MANAGERS WITHOUT ALLERGEN AWARENESS TRAINING CERTIFICATE AT THIS TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGERS OBTAIN ALLERGEN AWARENESS TRAINING AND KEEP CERTIFICATES ON SIT AT ALL TIMES.

Base deductions−10 pts

Mar 25

Canvass InspectionCleanPass

No violations

100/100inspection score

Jul 24

Complaint InspectionPass w/ Conditions

1 High3 Basic

4 total1 risk factor

79/100inspection score

−16 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CARDBOARD BOXES USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED HAND WASH SINK AT THE DISH WASHING/PREP AREA IN POOR REPAIRS.NO COLD RUNNING WATER AT THE TIME OF INSPECTION. WATER WAS TURNED OFF AT THE BASE CONNECTION BECAUSE OF ANOTHER CONNECTION ON THE SAME LINE FOR THE ICE MACHINE. WHEN THE COLD RUNNING WARE PIPE IS OPEN IT FLOODS THE WHOLE KITCHEN/DISHWASHING AREA. INSTRUCTED MANAGEMENT TO DISCONNECT PIPE AND PROVIDE COLD RUNNING WATER INSTRUCTED TO ALWAYS HAND HOT AND COLD RUNNING WATER AT THE HAND WASH SINK AT ALL TIMES WITH SOAP AND PAPER TOWELS. MANAGER IMMEDIATELY REPAIRED THE SINK. INSTRUCTED TO MAINTAIN. PRIORITY #7-38-030(C).5-205.11. NOTED HAND WASH SINK AT THE DISH WASHING AREA IN POOR REPAIRS WITH MISSING KNOB AT THE HOT WATER FAUCET(WATER THEREFORE TURNED OFF).INSTRUCTED TO ALWAYS HAND HOT AND COLD RUNNING WATER AT THE HAND WASH SINK AT ALL TIMES WITH SOAP AND PAPER TOWELS. MANAGER IMMEDIATELY REPAIRED THE SINK. INSTRUCTED TO MAINTAIN. PRIORITY #7-38-030(C).

Base deductions−16 pts

Risk factor bonus (1× +5)−5 pts

Jul 23

Canvass InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR IN FRONT AND IN REAR STORAGE AREA TO PREVENT CONTAMINATION AND FOR EASY ACCESS ON CLEANING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TOREMOVE CARDBOARD LINER ON STORAGE SHELVES IN REAR PREP/DISHWASHING AREA AND INSIDE REFRIGERATOR.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN STORAGE RACKS WITH BLACK MOLD-LIKE BUILD UP INSIDE 2 DOOR REACH-IN COOLER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES AND REORGANIZE FRONT AND REAR STORAGE AREA TO PREVENT PEST HARBORAGE.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND EXPIRED ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH CURRENT ALLERGEN TRAINING CERTIFICATION.

Base deductions−15 pts

Sep 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Sep 22

Canvass InspectionFail

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
FOUND INCOMPLETE CONSUMER ADVISORY DISCLOSURE STATEMENTS WRITTEN ON THE MENUS.MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005.

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND ORGANIZE STORAGE ROOM NEXT TO REAR EXIT DOOR AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE STOCK ITEMS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING.

Base deductions−7 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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