What is Taco Moro's health inspection score?

Taco Moro has a SafeDine safety score of 66 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Taco Moro last inspected?

Taco Moro was last inspected on January 14, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taco Moro have?

Taco Moro has 17 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taco Moro safe to eat at?

Taco Moro has a safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Taco Moro serve?

Taco Moro serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Taco Moro

Name: Taco Moro
Address: 4640 N CUMBERLAND AVE, Chicago, 60656
Rating: 66

4640 N CUMBERLAND AVE, Chicago

Data may be outdated — inspected 1/14/2025

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0Fair

Mexican•Chicago

Ranked #633 of 1000 in ChicagoBetter than 80% of mexican restaurants

Stable

4 inspections

Last: Jan 14, 2025

low confidence

Directions Order

Inspections

25%

Clean Rate

4.3

Avg Violations

15 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-34

Final Score

Impact Breakdown

High Priority

-8 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

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+3 pts

Latest

100% weight

100

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

4640 N CUMBERLAND AVE, Chicago, IL 60656

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Violation Timeline

May 2022

1 inspections

2 basic

May

Jun 2023

1 inspections

3 high priority

1 intermediate

5 basic

Jan 2024

1 inspections

Jan

Jan 2025

1 inspections

1 high priority

1 intermediate

4 basic

Inspection History

4 records on file

4 Canvass

Jan 25

Canvass InspectionLatestPass w/ Conditions

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED EMPLOYEE WASHING DISHES AT THE 3 COMPARTMENT SINK WITHOUT SETTING IT UP TO WASH RINSE AND SANITIZE AS REQUIRED BY THE CODE. NO SANITIZER WAS USED TO SET UP THE SINK. INSTRUCTED MANAGEMENT TO ALWAYS SET UP THE SINK WHEN WASHING EQUIPMENT. MANAGER IMMEDIATELY HAD EMPLOYEE SET UP THE 3 COMPARTMENT SINK TO WASH RINSE AND SANITIZE USING THE CHLORINE. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED INDIVIDUAL TO-GO DISPOSABLE CONTAINERS AND BOWLS WITH NO HANDLE USED FOR SCOOPING SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.
40PERSONAL CLEANLINESS−2
NOTED EMPLOYEES AT THE PREP AREA PREPARING FOOD WITH NO HAIR RESTRAINTS OR PROTECTION. INSTRUCTED TO WEAR HAIR RESTRAINTS OR PROTECTION AT ALL TIMES
41WIPING CLOTHS: PROPERLY USED & STORED−2
NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY ALONG WALL BASE AND UNDERNEATH EQUIPMEMNT AT THE KITCHEN PREP AREA. ALSO NOTED CRACKS ON THE FLOOR BY THE KITCHEN STOVE. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−23 pts

Jan 24

Canvass InspectionCleanPass

No violations

100/100inspection score

Jun 23

Canvass InspectionPass w/ Conditions

3 High1 Med5 Basic

9 total2 risk factors

45/100inspection score

−45 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH A CITY OF CHICAGO CERTIFICATE. INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO CERTIFICATE ON SITE AT ALL TIMES.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR VALID DOCUMENTATION ON SITE WHILE TCS FOODS (STEAK AND CHICKEN TACOS,RICE ETC.) ARE PREPARED AND SERVED TO CUSTOMERS. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE (TCS FOODS) ARE BEING HANDLED PREPARED AND SERVED.PRIORITY FOUNDATION VIOLATION 7-38-012,CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINK LOCATED IN THE REAR MAIN KITCHEN COOKING AREA NOT ACCESSIBLE FOR USE;COMPLETELY BLOCKED WITH LARGE PREP TABLE AND STORING MULTI-USE UTENSIL WHISK AND FOOD CONTAINERS INSIDE HAND SINK WHILE FOOD HANDLER ACTIVELY PREPARING TACOS.INSTRUCTED MANAGER,THE HAND SINK MUST BE ACCESSIBLE FOR EMPLOYEES AT ALL TIMES AND USED FOR HANDWASHING ONLY.PRIORITY FOUNDATION VIOLATION 7-38-030(C),CITATION ISSUED.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE,WORKING THERMOMETER INSIDE THE 2-DOOR PREP LINE COOLER IN REAR MAIN KITCHEN COOKING AREA.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A TORN DOOR GASKET INSIDE OF THE DOOR STAND-UP COOLER LOCATED AT REAR MAIN KITCHEN COOKING AREA.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND TO MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO REPLACE WATER STAINED CEILING TILES IN WASHROOM AND TO MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF HANGING GREASE BUILD-UP AND TO MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE.INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES AS REQUIRED.
58ALLERGEN TRAINING AS REQUIRED−2
ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−45 pts

Risk factor bonus (2× +5)−10 pts

May 22

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED GASKETS WITHIN REFRIGERATION UNITS UNCLEAN WITH FOOD DEBRIS. CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS UNCLEAN UNDER AND BEHIND COOKING EQUIPMENT. CLEAN AND MAINTAIN.

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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