What is Huaraches Dona Chio's health inspection score?

Huaraches Dona Chio has a SafeDine safety score of 62 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Huaraches Dona Chio last inspected?

Huaraches Dona Chio was last inspected on March 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Huaraches Dona Chio have?

Huaraches Dona Chio has 33 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Huaraches Dona Chio safe to eat at?

Huaraches Dona Chio has a safety score of 62/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Huaraches Dona Chio serve?

Huaraches Dona Chio serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Huaraches Dona Chio

Name: Huaraches Dona Chio
Address: 1547 W ELMDALE AVE, Chicago, 60660
Rating: 62

1547 W ELMDALE AVE, Chicago

Data may be outdated — inspected 3/24/2025

▲Improving

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0Fair

American•Edgewater

Ranked #215 of 282 in EdgewaterBetter than 22% of american restaurants

Improving

5 inspections

Last: Mar 24, 2025

low confidence

Directions Order

Inspections

Clean Rate

6.6

Avg Violations

14 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-39

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+24 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 61/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (62/100) 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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1547 W ELMDALE AVE, Chicago, IL 60660

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Violation Timeline

Feb 2023

1 inspections

2 basic

Feb

Mar 2024

1 inspections

2 high priority

3 intermediate

8 basic

Apr 2024

1 inspections

2 basic

Apr

Mar 2025

2 inspections

2 high priority

6 intermediate

8 basic

Inspection History

5 records on file

2 Canvass Re-Inspection3 Canvass

Mar 25

Canvass Re-Inspection InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11---: TORN RUBBER DOOR GASKETS ON THE COOKS LINE TWO DOOR COOLER. MUST REPLACE.

Base deductions−2 pts

Mar 25

Canvass InspectionFail

2 High6 Med7 Basic

15 total2 risk factors

26/100inspection score

−64 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
THE PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE TCS FOODS ARE BEING PREPARED AND SERVED AND NO CERTIFICATE POSTED ON THE PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

Intermediate (6)

−30 pts

21PROPER HOT HOLDING TEMPERATURES−5
NOTED IMPROPER HOT HOLDING TEMPERATURES OF THE FOLLOWING TCS FOODS: COOKED BEEF IN A COVERED POT ON AN UNLIT STOVETOP AT 87.2F, COOKED RICE ALSO IN A COVERED POT ON THE SAME UNLIT STOVE AT 126.3F. ALL DISCARDED. REVIEWED PROPER HOT HOLDING TEMPERATURES AND PROPER COOLING METHODS FOR COOKED FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
THE FOLLOWING TCS FOODS NOTED HELD AT IMPROPER COLD HOLDING TEMPERATURES IN THE UPPER PORTION OF THE COOKS LINE COOLER: COOKED CHORIZO AT 46.4F, COOKED BEEF AT 44.6F, COOKED PORK AT 53.1F, COOKED POTATOES AT 48.5, BEANS AT 43.5F. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005. SEE THE ABOVE VIOLATION #21 FOR CITATION.
23PROPER DATE MARKING AND DISPOSITION−5
NOTED SEVERAL CONTAINERS OF PREPARED TCS FOODS SUCH AS COOKED PORK AND CHORIZO WITH POTATOES HELD IN THE REAR TALL REACH IN COOLER LONGER THAN 24 HOURS WITH NO LABELS OF ANY KIND. NOT PROPERLY DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. REVIEWED PROPER DATE LABELING. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
35APPROVED THAWING METHODS USED−5
NOTED SEVERAL CONTAINERS OF FROZEN PREPARED FOOD ON A PREP TABLE. REVIEWED PROPER METHODS OF THAWING FROZEN FOODS UNDER REFRIGERATION.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULKS FOODS NOT STORED IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED AN OPEN SMALL WINDOW ABOVE THE COOKS LINE WITHOUT A TIGHT FITTING MESH SCREEN. METAL SCREEN ON WINDOW WITH LARGE OPENINGS ALLOWING FOR PEST ENTRY. MUST PROVIDE A TIGHT FITTING MESH SCREEN.

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
ALL FOOD HANDLERS/PREPARERS MUST WEAR EFFECTIVE HAT/HAIR RESTRAINTS.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE FACILITY, UNDER SINKS, UNDER SHELVING, MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
TORN RUBBER DOOR GASKETS ON THE COOKS LINE TWO DOOR COOLER. MUST REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INTERIOR AND EXTERIOR OF THE FOLLOWING WITH DIRT AND FOOD DEBRIS: ALL COOKS LINE EQUIPMENT, ALL COOLERS AND FREEZERS, ALL PREP SURFACES AND PREP TABLES, THREE COMPARTMENT SINK COMPARTMENTS AND DRAIN BOARD. MUST CLEAN AND MAINTAIN ALL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL SHELVING THROUGHOUT THE FACILITY INCLUDING INTERIOR OF THE OVEN USED TO STORE CLEAN PANS NOTED WITH DIRT AND DEBRIS. MUST CLEAN ALL SHELVING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS THROUGHOUT THE ENTIRE FACILITY WITH DIRT AND FOOD DEBRIS, UNDER ALL SHELVING COOKING EQUIPMENT, COOLERS AND SINKS. MUST CLEAN ALL AND MAINTAIN.----WALLS ON THE COOKS LINE AND THE DISH AREA WITH DIRT AND FOOD SPLATTER. MUST CLEAN AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 4-3-24 REPORT #2592063 NOT CORRECTED. #41- PREP AREA WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE. #57- NO PROOF OF FOOD HANDLER CERTIFICATES FOR REQUIRED EMPLOYEES. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.

Base deductions−64 pts

Risk factor bonus (2× +5)−10 pts

Apr 24

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14/ PREP AREA WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13/ NO PROOF OF FOOD HANDLER CERTIFICATES FOR REQUIRED EMPLOYEES.

Base deductions−4 pts

Mar 24

Canvass InspectionFail

2 High3 Med8 Basic

13 total2 risk factors

39/100inspection score

−51 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
THE PERSON IN CHARGE DURING THE INSPECTION DOES NOT HAVE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON THE PREMISES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

Intermediate (3)

−15 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS SUCH AS EGGS COOKED TO ORDER THAT ARE RAW OR UNDERCOOKED. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON BOTH THE PRINTED AND VIRTUAL MENUS. PRIORITY FOUNDATION VIOLATION.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS INCLUDING SPICES MUST BE LABELED WITH THE PRODUCT COMMON NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NO CURRENT PEST CONTROL SERVICE REPORT ON PREMISES. MANAGER STATES THEY CANCELLED THEIR PEST SERVICE. LAST REPORT ON PREMISES DATED 1-20-23. MUST HAVE A LICENSED PEST CONTROL SERVICE CO. SERVICE ESTABLISHMENT AND PROVIDE ALL REQUIRED DOCUMENTATION. PRIORITY FOUNDATION VIOLATION 7-38-020 (C) CITATION ISSUED.

Basic (8)

−16 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
PREP AREA WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.
43IN-USE UTENSILS: PROPERLY STORED−2
ICE SCOOP MUST BE STORED IN A CLEAN CONTAINER. NOT INSIDE THE ICE WITH HANDLE IN ICE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE ELEVATED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR FOR THE TORTILLA PRESS. MUST BE SMOOTH AND EASILY CLEANABLE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
EXTREMELY LOW HOT WATER PRESSURE AT THE PREP/DISH HAND WASHING SINK. MUST INCREASE HOT WATER PRESSURE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OPEN GAP BETWEEN THE WALL AND THE SINKS AT THE THREE COMPARTMENT SINK AND WASHROOM WASHBOWL. OPEN GAPS WITH HOLES AND OPEN CREVICES. MUST SEAL.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
BROKEN LIGHT SHIELD ABOVE THE COOKS LINE. MUST REPLACE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NO PROOF OF FOOD HANDLER CERTIFICATES FOR REQUIRED EMPLOYEES.

Base deductions−51 pts

Risk factor bonus (2× +5)−10 pts

Feb 23

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH COOKING EQUIPMENT AND DISH WASHING SINK.

Base deductions−4 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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