What is Pescadero's health inspection score?

Pescadero has a SafeDine safety score of 58 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Pescadero last inspected?

Pescadero was last inspected on April 18, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Pescadero have?

Pescadero has 10 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Pescadero safe to eat at?

Pescadero has a safety score of 58/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Pescadero serve?

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

Official Health Record

Pescadero

Name: Pescadero
Address: 1258 W BELMONT AVE, Chicago, 60657
Rating: 58

1258 W BELMONT AVE , Chicago

Data may be outdated — inspected 4/18/2023

▲Improving

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0Fair

American•Lakeview

Ranked #784 of 999 in LakeviewBetter than 22% of american restaurants

Improving

2 inspections

Last: Apr 18, 2023

low confidence

Directions Order

Inspections

50%

Clean Rate

Avg Violations

38 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

Permit/documentationHigh Priority

Administrative or documentation issue

Other violationHigh Priority

Regulatory compliance issue

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-39

Final Score

Impact Breakdown

High Priority

-8 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-15 pts

Score reduced due to stale inspection data

Inspection Timeline

+65 pts

100

Latest

100% weight

2nd

60% weight

Real-time Score: 61/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (58/100) 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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1258 W BELMONT AVE , Chicago, IL 60657

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Inspection History

2 records on file

2 Canvass

Apr 23

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Sep 22

Canvass InspectionPass w/ Conditions

4 High1 Med5 Basic

10 total2 risk factors

35/100inspection score

−55 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO PERSON IN CHARGE PRESENT AT THE TIME OF INSPECTION. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NOTED NO CERTIFIED FOOD MANAGER ON DUTY WITH THE CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHILE TCS FOODS (RICE, SEAFOOD(OYSTERS,MUSSELS) SOUPS ETC.) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE PRESENT AT ALL TIMES TCS FOODS ARE PREPARED AND SERVED, AND ALSO THE PERSON IN CHARGE MUST HAVE A CITY OF CHICAGO CERTIFICATE BY NEXT INSPECTION (UPON BEING INSPECTED) PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
NOTED SHELLFISH (MUSSELS, CLAMS, OYSTERS)IN CONTAINERS INSIDE THE WALK-IN COOLER AND SEAFOOD DISPLAY COOLER WITH NO IDENTIFICATION TAGS AS REQUIRED BY THE CODE. INSTRUCTED MANAGEMENT ALWAYS TO HAVE TAGS ATTACHED TO THE EACH BATCH UNTIL THE LAST PRODUCT IS USED, AND THEN THE TAG MUST BE STORED FOR AN ADDITIONAL 90 DAYS IN A FOLDER. THE MANAGER VOLUNTARILY DISPOSED OF 23 LBS OF PRODUCTS WORTH $202.00 THROUGH DENATURING PROCESS. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED THE TEMPERATURE OF 2 SERVICE COOLERS AT THE FRONT PREP AREA TO BE IMPROPER AT 58.6F/54.8F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-CUCUMBER SLAW 63.5F, TOMATOES RELISH 50.9F, POTATOES 50.5F, RELISH 52.1F, LOBSTER 47.8F, CHEESE 48.3F/44.6F, LETTUCE 47.6F THE MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 20 LBS OF PRODUCTS WORTH $100.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES IN THE KITCHEN PREP AREA AND GLASSES IN THE DINING AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AND GLASSES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED FOIL PAPER WAS USED TO LINE SHELVES IN THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PESTS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED RUSTY AND DIRTY SHELVES INSIDE WALK-IN COOLERS IN THE KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON-TOXIC FOOD GRADE PAINT AND/OR REPLACE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS, AND EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS, AND PIPES/CONDUITS.
58ALLERGEN TRAINING AS REQUIRED−2
NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

Base deductions−55 pts

Risk factor bonus (2× +5)−10 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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