What is Taqueria Vallarta #1, Inc's health inspection score?

Taqueria Vallarta #1, Inc has a SafeDine safety score of 90 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 Vallarta #1, Inc last inspected?

Taqueria Vallarta #1, Inc was last inspected on April 22, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria Vallarta #1, Inc have?

Taqueria Vallarta #1, Inc has 20 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria Vallarta #1, Inc safe to eat at?

Yes, Taqueria Vallarta #1, Inc has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Taqueria Vallarta #1, Inc serve?

Taqueria Vallarta #1, Inc serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Taqueria Vallarta #1, Inc

Name: Taqueria Vallarta #1, Inc
Address: 2757 W 59TH ST, Chicago, 60629
Rating: 90

2757 W 59TH ST, Chicago

Last Inspected: 4/22/2026

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0Excellent

Mexican•Chicago Lawn

Ranked #14 of 40 in Chicago LawnBetter than 84% of mexican restaurants

Stable

6 inspections

Last: Apr 22, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

3.3

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Permit/documentation

Administrative or documentation issue

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-11

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

-2 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 89/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (90/100) which is computed during our regular data sync.

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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2757 W 59TH ST, Chicago, IL 60629

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Violation Timeline

Jun 2022

2 inspections

2 intermediate

3 basic

Jun

Aug 2023

1 inspections

6 basic

Apr 2024

1 inspections

4 basic

Apr

Apr 2025

1 inspections

1 intermediate

2 basic

Apr 2026

1 inspections

2 intermediate

Apr

Inspection History

6 records on file

5 Canvass1 Canvass Re-Inspection

Apr 26

Canvass InspectionLatestPass

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5

Base deductions−10 pts

Apr 25

Canvass InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
DRY STORAGE CONTAINERS NOT LABELED WITH COMMON NAME. INSTD TO LABEL WITH COMMON NAME AND MAINTAIN

Basic (2)

−4 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION WHEN NOT IN USE
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
PLASTIC LINING ON EXTERIOR SIDE OF PREP TABLE IN REAR. INSTD TO REMOVE PLASTIC LINING SO AS SURFACE TO BE SMOOTH, EVEN AND EASILY CLEANABLE

Base deductions−9 pts

Apr 24

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED PLATES USED AS SCOOPS IN FOOD CONTAINERS IN THE WALK-IN COOLER. INSTRUCTED TO REMOVE PLATES AND REPLACE WITH UTENSILS WITH HANDLES TO PREVENT CONTAMINATION OF FOOD AND MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED KNIFE STORED WITH HANDLE DIRECTLY IN THE FOOD ITEM AT THE GRILL AREA LINE COOLER. INSTRUCTED TO RELOCATE KNIFE AND STORE ON CLEAN, SANITIZED SURFACE AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SMALL LEAK AT 3-COMPARTMENT SINK HOSE SPRAY NOZZLE. INSTRUCTED TO REPAIR OR REPLACE SINK HOSE SPRAY NOZZLE AND MAINTAIN PLUMBING FIXTURE IN GOOD REPAIR.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED EXTERIOR OF OUTSIDE GREASE RECEPTACLE SOILED WITH GREASE AND DEBRIS. INSTRUCTED TO CLEAN OUTSIDE GREASE RECEPTACLE AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE AND DEBRIS AND MAINTAIN.

Base deductions−8 pts

Aug 23

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD AND FOIL USED AS LINER ON FOOD PREP EQUIPMENT AND TABLES. INSTRUCTED TO REMOVE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE KITCHEN/PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOP IN A POSITION THAT DOES NOT ALLOW TO DRY PROPERLY AND PREVENT PEST HARBORAGE. MUST STORE MOP AFTER USE IN A MOUNTED POSITION THAT ALLOWS FOR AIR-DRYING WITHOUT SOILING AND PEST HARBORAGING.
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, AND STORAGE AREA. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.

Base deductions−12 pts

Jun 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Jun 22

Canvass InspectionFail

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY AND DISCLOSURE/REMINDER ON MENU. INSTRUCTED MANAGER TO PROVIDE CONSUMER ADVISORY AND DISCLOSURE ON MENU. PRIORITY FOUNDATION 7-38-005
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS NOT LABELED IN REAR PREP AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS ON INTERIOR SURFACES OF SLICER AND RESIDUE ON INTERIOR SURFACES OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED STAINED CEILING TILES ABOVE 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−16 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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