What is EL Fogon DE Elena Restaurant's health inspection score?

EL Fogon DE Elena Restaurant has a SafeDine safety score of 88 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was EL Fogon DE Elena Restaurant last inspected?

EL Fogon DE Elena Restaurant was last inspected on February 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Fogon DE Elena Restaurant have?

EL Fogon DE Elena Restaurant has 25 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Fogon DE Elena Restaurant safe to eat at?

Yes, EL Fogon DE Elena Restaurant has an excellent safety record with a score of 88/100. This indicates strong compliance with health and safety standards.

What type of cuisine does EL Fogon DE Elena Restaurant serve?

EL Fogon DE Elena Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

EL Fogon DE Elena Restaurant

Name: EL Fogon DE Elena Restaurant
Address: 3149 W LAWRENCE AVE, Chicago, 60625
Rating: 88

3149 W LAWRENCE AVE, Chicago

Last Inspected: 2/20/2026

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0Excellent

American•Lincoln Square

Ranked #104 of 448 in Lincoln SquareBetter than 22% of american restaurants

Stable

9 inspections

Last: Feb 20, 2026

high confidence

Directions Order

Inspections

33%

Clean Rate

2.8

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-12

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

-1 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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3149 W LAWRENCE AVE, Chicago, IL 60625

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Violation Timeline

Aug 2022

1 inspections

Aug

Sep 2022

1 inspections

1 high priority

1 intermediate

2 basic

Apr 2023

1 inspections

Apr

May 2023

1 inspections

2 high priority

1 intermediate

5 basic

Feb 2024

2 inspections

4 basic

Feb

Jan 2025

1 inspections

1 high priority

3 basic

Feb 2025

1 inspections

2 basic

Feb

Feb 2026

1 inspections

1 high priority

2 basic

Inspection History

9 records on file

4 Canvass1 Canvass Re-Inspection2 Non-Inspection2 Complaint

Feb 26

Canvass InspectionLatestPass

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE KITCHEN PREP AREA.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED RICE AND SUGAR IN UNCOVERED CONTAINERS IN THE HALLWAY LEADING TO KITCHEN. INSTRUCTED TO COVER FOOD ITEMS TO PROTECT FROM CONTAMINATION.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE USE STYROFOAM TRAYS FACING UP ON THE PREP TABLE INTHE PREP AREA. INSTRUCTED TO INVERT TRAYS TO PROTECT FROM OVERHEAD CONTAMINATION.

Base deductions−14 pts

Feb 25

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12--BACKFLOW PREVENTION DEVICE NOT LOCATED AT UTILITY MOP SINK.MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11--OBSERVED BURNT-OUT LIGHT BULB INSIDE THE KITCHEN 2 DOOR STAND-UP COOLER.INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

Base deductions−4 pts

Jan 25

Canvass InspectionPass w/ Conditions

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED ONE REFRIGERATION UNIT LOCATED IN THE FRONT COFFEE BEVERAGE PREP AREA WITH AN AIR TEMPERATURE OF 47.7F. NO TCS FOODS WERE FOUND IN SAID COOLER AT THIS TIME OF INSPECTION. INSTRUCTED MANAGER COLD HOLDING UNIT MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER. THE COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME. INSTRUCTED NOT TO USE UNTIL REPAIRED. SEE COMMENTS BELOW . PRIORITY VIOLATION 7-38-005.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED ALUMINUM FOIL BEING USED AS LINERS ON STORAGE SHELFS IN THE KITCHEN PREP AREA.INSTRUCTED TO REMOVE ALUMINUM FOIL LINERS AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BACKFLOW PREVENTION DEVICE NOT LOCATED AT UTILITY MOP SINK.MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNT-OUT LIGHT BULB INSIDE THE KITCHEN 2 DOOR STAND-UP COOLER.INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

Base deductions−16 pts

Feb 24

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A TORN DOOR GASKET INSIDE OF THE 2 DOOR STAND-UP COOLER.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS IN THE KITCHEN PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FROZEN FOODS STORED IN PLASTIC GROCERY BAGS INSIDE OF THE CHEST FREEZER.INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS OR CONTAINERS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUST ON THE WIRE STORAGE RACKS IN THE 2 DOOR STAND-UP COOLERS IN KITCHEN PREP AREA.INSTRUCTED TO REMOVE RUSTS AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.

Base deductions−8 pts

Feb 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

May 23

Complaint InspectionPass w/ Conditions

2 High1 Med5 Basic

8 total2 risk factors

55/100inspection score

−35 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO CURRENT SIGNED EMPLOYEE HEALTH POLICIES ON FILE. NO CURRENT EMPLOYEES HAVE SIGNED THE EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO PROVIDE SIGNED EMPLOYEE HEALTH POLICES FOR CURRENT EMPLOYEES.PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT ON SITE. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED SQUEEZE BOTTLES OF SUCH AS GARLIC SAUCE, MAYO, AND KETCHUP..ETC. INSTRUCTED MANAGER TO LABEL SQUEEZE BOTTLES WITH COMMON NAME.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED EXPOSED WOODEN SHELVING ABOVE FREEZER IN KITCHEN PREP AREA. INSTRUCTED TO SEAL WOOD TO MAKE SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILDUP ON VENTS IN MEN AND WOMENS WASHROOM, INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED HOOD FILTERS WITH GREASE BUILDUP INSTRUCTED MANGER TO DETAIL CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO CURRENT EMPLOYEES WITH FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO ENROLL EMPLOYEES IN TRAINING AND PROVIDE DOCUMENTATION
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATION NOT CORRECTED WITHIN SPECIFIED TIMEFRAME. REPORT#2563412 DATED SEPTEMBER 9TH 2022 INSTRUCTED FACILITY TO COMPLY WITH FOOD ALLERGEN REQUIREMENT. OBSERVED CERTIFIED FOODSERVICE MANAGERS WITH NO ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGER TO ENROLL AND COMPLY WITH ALLERGEN TRAINING CERTIFICATION. PRIORITY FOUNDATION VIOLATION 7-42-090. CITATION ISSUED.

Base deductions−35 pts

Risk factor bonus (2× +5)−10 pts

Apr 23

Complaint InspectionCleanNo Entry

No violations

100/100inspection score

Sep 22

Canvass InspectionPass

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK IN FRONT PREP/COFFEE AREA

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (FLOUR, SALT, BEANS ETC).

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF DISHMACHINE WITH BUILD-UP.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND NO APPROVED ALLERGEN TRAINING CERTIFICATE AVAILABLE . INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.

Base deductions−19 pts

Aug 22

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

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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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