What is Taqueria EL Sauz's health inspection score?

Taqueria EL Sauz has a SafeDine safety score of 86 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Taqueria EL Sauz last inspected?

Taqueria EL Sauz was last inspected on July 21, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria EL Sauz have?

Taqueria EL Sauz has 23 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria EL Sauz safe to eat at?

Yes, Taqueria EL Sauz has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

Official Health Record

Taqueria EL Sauz

Name: Taqueria EL Sauz
Address: 2000 W 51ST ST, Chicago, 60609
Rating: 86

2000 W 51ST ST, Chicago

Last inspected 10mo ago

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0Excellent

Chicago

Ranked #960 of 1000 in Chicago

Stable

5 inspections

Last: Jul 21, 2025

medium confidence

Directions Order

Inspections

Clean Rate

4.6

Avg Violations

11 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-18

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

0 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 82/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (86/100) 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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2000 W 51ST ST, Chicago, IL 60609

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Violation Timeline

Jun 2022

1 inspections

3 basic

Jun

Mar 2023

1 inspections

2 high priority

1 intermediate

6 basic

Apr 2024

1 inspections

1 intermediate

3 basic

Apr

Jul 2024

1 inspections

3 basic

Jul 2025

1 inspections

1 intermediate

3 basic

Jul

Inspection History

5 records on file

3 Canvass1 Recent Inspection1 Short Form Complaint

Jul 25

Canvass InspectionLatestPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO REPLACE THERMOMETER INSIDE COOLING UNIT LOCATED IN FRONT PREP AREA AND MAINTAIN.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED PREP TABLE SHELVING WITH ACCUMULATED DRIED FOOD DEBRIS ON SURFACES, INSTRUCTED TO CLEAN AND MAINTAIN FREE OF SOILED RESIDUES.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED GREASE RECEPTACLE WITH EXTERIOR SURFACES WITH EXCESS BUILDUP OF GREASE AND FOOD. INSTRUCTED TO CLEAN AND MAINTAIN IN ORDER TO PREVENT PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS IN FRONT PREP ALONGSIDE AND UNDERNEATH ALL HEAVY EQUIPMENT, REAR PREP UNDER PREP TABLES, WALK IN COOLER AND REAR STORAGE IN NEED OF CLEANING. INSTUJCTED TO PROVIDE AND MAINTAIN.

Base deductions−11 pts

Jul 24

Recent Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12 CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-202.16 OBSERVED RUSTED STORAGE RACKS ABOVE THREE COMPARTMENT SINK, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO REMOVE RUST OR REPLACE STORAGE RACKS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17 OBSERVED NO COVERED RECEPTACLES IN LADY'S BATHROOM. MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS AND MAINATIN AT ALL TIMES

Base deductions−6 pts

Apr 24

Canvass InspectionPass w/ Conditions

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE COLD HOLDING UNIT TO BE IMPROPER:RAW EGGS AT 54.3 F. THE MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 20 EGGS, APROXIMATE VALUE OF $10, THROUGH THE DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTED STORAGE RACKS ABOVE THREE COMPARTMENT SINK, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO REMOVE RUST OR REPLACE STORAGE RACKS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLES IN LADY'S BATHROOM. MUST PROVIDE TOILET ROOM RECEPTACLE WITH COVER FOR SANITARY NAPKINS AND MAINATIN AT ALL TIMES.

Base deductions−11 pts

Mar 23

Canvass InspectionPass

2 High1 Med6 Basic

9 total

63/100inspection score

−37 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
HANDWASH SIGNAGE IS MISSING AT FRONT PREP, REAR PREP HANDWASHING SINKS AND IN MENS RESTROOM. INSTRUCTED TO INSTALL AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED THE ICE BIN INTERIOR IN NEED OF CLEANING. INSTRUCTED TO REMOVE ICE, CLEAN AND MAINTAIN AT ALL TIMES.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED NO LABELS FOR BULK STORAGE CONTAINERS (BEANS, SUGAR, DRY PEPPERS). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD BOXES STORED ON THE FLOOR IN THE WALK-IN COOLER, PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO PROPERLY STORE AND PROTECT FOOD ITEMS FROM CONTAMINATION WHILE STORED BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREA, DISHWASHING AREA, AND DRY STORAGE AREA. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST. MUST PROVIDE APPROPRIATE SHELVING FOR STORAGE. ALL FOOD ITEMS MUST ALSO BE STORED 6" AWAY FROM THE WALL
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTED STORAGE RACKS ABOVE THREE COMPARTMENT SINK, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO REMOVE RUST OR REPLACE STORAGE RACKS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN WALLS AND FLOORS AROUND, BEHIND AND UNDER KITCHEN EQUIPMENT, INSIDE WALK IN FREEZER, AND REAR DRY STORAGE AREA WHERE NEEDED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED TWO MISSING FILTERS AT KITCHEN HOOD. INSTRUCTED MANAGER TO INSTALL AND MAINTAIN.
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.

Base deductions−37 pts

Jun 22

Short Form Complaint InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
UPON ARRIVAL I OBSERVED FOOD HANDLERS WITHOUT PROPER HAIR RESTRAINTS; INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. CORRECTED ON SITE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE FOLLOWING: CAN OPENER BLADE AT PREP TABLE NEEDS CLEANING, CLEAN MEAT SLICER AT PREP TABLE, CLEAN BOTTOMS OF PREP TABLES AND COOKING EQUIPMENT (BOTTOMS OF FRYER) WHERE NEEDED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NSTRUCTED TO CLEAN WALLS AND FLOORS AROUND, BEHIND AND UNDER KITCHEN EQUIPMENT WHERE NEEDED.

Base deductions−6 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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