What is LA Vaca Margarita Bar #2's health inspection score?

LA Vaca Margarita Bar #2 has a SafeDine safety score of 71 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was LA Vaca Margarita Bar #2 last inspected?

LA Vaca Margarita Bar #2 was last inspected on April 13, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Vaca Margarita Bar #2 have?

LA Vaca Margarita Bar #2 has 9 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Vaca Margarita Bar #2 safe to eat at?

LA Vaca Margarita Bar #2 has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does LA Vaca Margarita Bar #2 serve?

LA Vaca Margarita Bar #2 serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

LA Vaca Margarita Bar #2

Name: LA Vaca Margarita Bar #2
Address: 1969 N HALSTED ST, Chicago, 60614
Rating: 71

1969 N HALSTED ST , Chicago

Data may be outdated — inspected 4/13/2023

▲Improving

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0Good

American•Lincoln Park

Ranked #500 of 754 in Lincoln ParkBetter than 17% of american restaurants

Improving

3 inspections

Last: Apr 13, 2023

low confidence

Directions Order

Inspections

33%

Clean Rate

Avg Violations

36 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Food storage

Food not properly stored or protected

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

-29

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+9 pts

100

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

1969 N HALSTED ST , Chicago, IL 60614

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Violation Timeline

Jul 2022

1 inspections

1 intermediate

5 basic

Jul

Aug 2022

1 inspections

3 basic

Apr 2023

1 inspections

Apr

Inspection History

3 records on file

2 Canvass1 Canvass Re-Inspection

Apr 23

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Aug 22

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14: MUST STORE WIPING CLOTHS IN PREP AREAS IN A SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12: NOT ABLE TO CHECK BACKFLOW PREVENTION DEVICE AT ICE MACHINE IN BASEMENT; UNIT IS SURROUNDED WITH CLUTTER FROM CONTAINERS, BROOMS, SHELVES, POTS ETC. INSTALL THE BACKFLOW PREVENTION DEVICE IF IT IS NOT ALREADY. REMOVE ITEMS. BACKFLOW PREVENTION DEVICES MUST BE EASY TO LOCATE, SERVICE, AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-202.11: MISSING AND BROKEN LIGHT SHIELD IN PREP.DISHROOM AND BASEMENT.REPLACE

Base deductions−6 pts

Jul 22

Canvass InspectionFail

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND TCS FOODS AT IMPROPER TEMPERATURE: 10 POUNDS OF COOKED RICE STORED IN PLASTIC CONTAINER AT TEMP OF 45.6F TO 46.7F AND 48F; 5 POUNDS GRILLED SLICED PORK AT TEMP OF 45.5F TO 46F, GREEN SAUCE AT TEMP OF 47.7F. MENTIONED PRODUCTS WERE STORED INSIDE THE WALK-IN COOLER IN THE BASEMENT. PULLED CHICKEN AT TEMP OF 47.7F; CHIUAHUAH SHREDDED CHEESE AT 46.6F; BEEF WITH SAUCE AT TEMP OF 44.5F TO 45F. FOUR FRESH EGGS AT TEMP OF 58F, GUACAMOLE AT TEMP OF 49.1F, PRODUCTS MENTIONED WERE STORED INSIDE THE PREP COOLER IN THE KITCHEN. COLD FOOD MUST MAINTAIN A TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURED.POUNDS 20, VALUE 300

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS IN PREP AREAS IN A SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS-CONTAMINATION. INSTRUCTED TO MAINTAIN.
43IN-USE UTENSILS: PROPERLY STORED−2
MULTI-USE UTENSILS USED FOR CUSTOMERS, STORED ON WHEEL CART IN HALLWAY BETWEEN FRONT AND REAR DINING AREA MUST BE COVERED OR INVERTED, INCLUDING WATER PITCHERS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOT ABLE TO CHECK BACKFLOW PREVENTION DEVICE AT ICE MACHINE IN BASEMENT; UNIT IS SURROUNDED WITH CLUTTER FROM CONTAINERS, BROOMS, SHELVES, POTS ETC. INSTALL THE BACKFLOW PREVENTION DEVICE IF IT IS NOT ALREADY. REMOVE ITEMS. BACKFLOW PREVENTION DEVICES MUST BE EASY TO LOCATE, SERVICE, AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MISSING AND BROKEN LIGHT SHIELD IN PREP.DISHROOM AND BASEMENT.REPLACE
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 9-1-2020, REPORT #2386666. #47) 4-101.19: STANDING WATER AND RUST ON TOP OF THE LID OF THE GREASE TRAP IN THE DISH ROOM. SURFACE MUST BE SMOOTH AND CLEANABLE #55)6-201.11: RUSTY FLOOR INSIDE THE WALK-IN COOLER, NOT EASILY CLEANABLE. SURFACE MUST BE SMOOTH, CLEANABLE, AND NON-ABSORBENT MATERIAL. PEELING PAINT ON BASEMENT FLOOR, INSTRUCTED TO RE-PAINT. MISSING FLOOR TILES BETWEEN THE MAIN FRONT DOOR AND SECONDARY DOOR. REPLACE SAID TILES. HOLES ON WALLS IN BASEMENT, PEELING PAINT IN BASEMENT AREA. MUST REPAIR SMOOTHLY. MISSING CEILING TILES IN BASEMENT REPLACE #58) 2-102.12: NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS PRIORITY FOUNDATION VIOLATION:7-42-090 CITATION ISSUED

Base deductions−15 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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