What is Taco Max Mexican Grill's health inspection score?

Taco Max Mexican Grill has a SafeDine safety score of 70 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Taco Max Mexican Grill last inspected?

Taco Max Mexican Grill was last inspected on March 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taco Max Mexican Grill have?

Taco Max Mexican Grill has 23 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taco Max Mexican Grill safe to eat at?

Taco Max Mexican Grill has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Taco Max Mexican Grill serve?

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

Official Health Record

Taco Max Mexican Grill

Name: Taco Max Mexican Grill
Address: 3402 W MONTROSE AVE, Chicago, 60618
Rating: 70

3402 W MONTROSE AVE, Chicago

Data may be outdated — inspected 3/5/2025

▲Improving

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0Good

Mexican•North Center

Ranked #401 of 559 in North CenterBetter than 84% of mexican restaurants

Improving

5 inspections

Last: Mar 5, 2025

low confidence

Directions Order

Inspections

20%

Clean Rate

4.6

Avg Violations

15 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-30

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+9 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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3402 W MONTROSE AVE, Chicago, IL 60618

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Violation Timeline

Jul 2022

1 inspections

2 high priority

1 intermediate

4 basic

Jul

Aug 2022

1 inspections

Jul 2023

1 inspections

1 high priority

1 intermediate

3 basic

Jul

Sep 2024

1 inspections

1 high priority

5 basic

Mar 2025

1 inspections

5 basic

Mar

Inspection History

5 records on file

4 Canvass1 Canvass Re-Inspection

Mar 25

Canvass InspectionLatestPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BOXED FOOD ITEMS BEING STORED ON THE FLOOR IN THE BASMENT DRY STORAGE AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MULTIPLE CUTTING BOARDS WITH DEEP SCRATCHES AND STAINS ON PREP SURFACES THROUGHOUT PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO RESURFACE/REPLACE CUTTING BOARDS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY STORAGE SHELVES IN THE WALK-IN COOLER IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE RUST AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED TO THE PERSON IN CHARGE TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES)
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, STORAGE AND BASEMENT AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS AND MAINTAIN.

Base deductions−10 pts

Sep 24

Canvass InspectionPass w/ Conditions

1 High5 Basic

6 total1 risk factor

75/100inspection score

−20 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 (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NO SPLASHGUARD BETWEEN KITCHEN EXPOSED HAND SINK AND PREP TABLE. INSTRUCTED TO INSTALL A WASHABLE SPLASHGUARD.
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.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED NO SANITIZER TEST STRIP KIT ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO PROPERLY MONITOR THE STRENGTH OF THE SANITIZER.PRIORITY FOUNDATION VIOLATION# 7-38-005. CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED WET FLOORS AT THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN DRY.
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

Risk factor bonus (1× +5)−5 pts

Jul 23

Canvass InspectionPass

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK IN THE DINING AREA.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
INSTRUCTED TO RODENT PROOF BOTTOM OF REAR DOOR IN THE BASEMENT LEADING TO BUILDING OWNER STORAGE ROOM.

Basic (3)

−6 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
(2) TOILET ROOM RECEPTACLE MUST BE COVERED. INSTRUCTED TO PROVIDE. COVER/LID
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REMOVE UNNECESSARY ARTICLES/RACKS STORED IN BETWEEN COOLERS IN REAR AREA TO PREVENT PEST HARBORAGE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO REPLACE NON WORKING LIGHTBULB INSIDE PRODUCE REACH-IN COOLER IN REAR PREP AREA.

Base deductions−21 pts

Aug 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jul 22

Canvass InspectionFail

2 High1 Med4 Basic

7 total

67/100inspection score

−33 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED MISSING HANDWASHING SIGNAGE AT HAND SINK FRONT SERVICE/BEVERAGE AREA.MUST PROVIDE AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED A SLIGHT DEBRIS ACCUMULATION ENCRUSTED ON THE INTERIOR OF THE ICE MACHINE.MUST REMOVE DEBRIS, DETAIL CLEAN INSIDE ICE MACHINE/HAVE SERVICED AND MAINTAIN ICE MACHINE AT ALL TIMES.

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
FOUND CONSUMER ADVISORY DISCLOSURE STATEMENTS WRITTEN IMPROPERLY 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 (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RAW WOOD SHELVES IN THE BASEMENT STORAGE AREA.INSTRUCTED TO PAINT OR SEAL THE SHELVES AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A TORN DOOR GASKET INSIDE OF THE SALSA PREP COOLER.INSTRUCTED TO REPLACE THE TORN DOOR GASKET.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE GREASE BUILDUP INSIDE OF THE DEEP FRYERS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER LEAK AT DRAIN PIPE UNDERNEATH THE FAR LEFT COMPARTMENT OF THE KITCHEN 3-COMPARTMENT SINK AREA.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.

Base deductions−33 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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