What is Carnitas Don Pichi's health inspection score?

Carnitas Don Pichi has a SafeDine safety score of 85 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Carnitas Don Pichi last inspected?

Carnitas Don Pichi was last inspected on November 3, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Carnitas Don Pichi have?

Carnitas Don Pichi has 20 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Carnitas Don Pichi safe to eat at?

Yes, Carnitas Don Pichi has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Carnitas Don Pichi serve?

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

Official Health Record

Carnitas Don Pichi

Name: Carnitas Don Pichi
Address: 2702 W 47TH ST, Chicago, 60632
Rating: 85

2702 W 47TH ST, Chicago

Last Inspected: 11/3/2025

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0Excellent

American•Chicago

Ranked #518 of 1000 in ChicagoBetter than 17% of american restaurants

Stable

4 inspections

Last: Nov 3, 2025

high confidence

Directions Order

Inspections

Clean Rate

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Facility condition

Building maintenance or structural issues

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-15

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Inspection Timeline

-2 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

2702 W 47TH ST, Chicago, IL 60632

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Violation Timeline

Oct 2022

1 inspections

1 high priority

2 intermediate

3 basic

Oct

Aug 2023

1 inspections

1 intermediate

4 basic

Aug 2024

1 inspections

4 basic

Aug

Nov 2025

1 inspections

1 intermediate

4 basic

Inspection History

4 records on file

4 Canvass

Nov 25

Canvass InspectionLatestPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED LABELS MISSING FOR BULK STORAGE CONTAINERS (SALT AND SUGAR). INSTRUCTED TO PROVIDE LABELS WITH CONTENTS NAME.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED IMPROPERLY IN CONTAINERS/BOXES ON THE FLOOR IN THE REAR STORAGE AREA. INSTRUCTED TO STORE PROPERLY BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED SCOOPS FOR DRY STORAGE CONTAINERS STORED IMPROPERLY DIRECTLY INSIDE OF THE CONTAINER. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED/UNNECESSARY EQUIPMENT/SUPPLIES STORED IN REAR STORAGE AREA. INSTRUCTED TO REMOVE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED AN OVERHEAD BURNED-OUT LIGHT-BULB IN THE KITCHEN/PREP AREA. INSTRUCTED TO REPLACE BULB.

Base deductions−13 pts

Aug 24

Canvass InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLAGE ON THE INTERIOR OF COLD HOLD UNITS IN THE FRONT PREP AREA. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE CLUTTER IN GARAGE STORAGE AREA WHERE DRY FOODSTUFFS AND EXTRA COOLERS ARE LOCATED. INSTRUCTED PERSON IN CHARGE TO ORGANIZE AND REMOVE UNNECESSARY ITEMS FOR THE PREVENTION OF PEST HARBORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING TILES ON STEP DOWN INTO THE REAR PREP AREA. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD-UP OF GREASE ON FILTERS IN HOOD SYSTEM. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Base deductions−8 pts

Aug 23

Canvass InspectionPass

1 Med4 Basic

5 total

87/100inspection score

−13 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NO THERMOMETER INSIDE OF SALSA REACH-IN COOLER BEHIND FRONT COUNTER. INSTRUCTED TO PROVIDE.

Basic (4)

−8 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON THE COUNTERS THROUGHOUT FACILITY. INSTRUCTED TO KEEP WET WIPING CLOTHS IN PROPER SANITZING SOLUTION WHEN NOT IN USE.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERICE TRAYS ON THE SHELF AT THE COOK LINE AND FRONT COUNTER STORED FACING UP. INSTRUCTED TO INVERT ALL SINGLE SERVICE TRAYS TO PROTECT FROM OVERHEAD CONTAMINATION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WET MOP STORED IN THE BUCKET IN THE REAR KITCHEN AREA OF THE FACILITY. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY WHEN NOT IN USE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED EMPLOYEE CELL PHONE STORED ON THE MEAT SLICER IN THE REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO PROPERLY STORE PERSONAL ITEMS.

Base deductions−13 pts

Oct 22

Canvass InspectionPass w/ Conditions

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE HANDWASHING SIGNS AT ALL HANDWASHING SINKS, MAINTAIN.

Intermediate (2)

−10 pts

21PROPER HOT HOLDING TEMPERATURES−5
FOUND COOKED TCS FOODS (CARNITAS, RICE, AND MEAT) HELD AT IMPROPER HOT TEMPERATURES (103F-116F). HOT HOLDING MUST BE AT 135F OR ABOVE. THE ABOVE FOOD WAS RAPIDLY REHEATED TO 175F DURING INSPECTION. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORED IN UNORIGINAL CONTAINER, MAINTAIN.

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS IN SANITIZER SOLUTION WHEN NOT IN USE, MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARD WITH DEEP GROOVES AT FRONT PREP AREA. INSTRUCTED TO REFINISH/REPLACE AND MAINTAIN CUTTING BOARDS AT ALL TIMES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND FOOD SPLATTER ON WALLS IN REAR FOOD PREP AREA. MUST CLEAN AND MAINTAIN.

Base deductions−26 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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