What is LA Penca DE Jalisco Corp's health inspection score?

LA Penca DE Jalisco Corp has a SafeDine safety score of 91 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was LA Penca DE Jalisco Corp last inspected?

LA Penca DE Jalisco Corp was last inspected on March 6, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Penca DE Jalisco Corp have?

LA Penca DE Jalisco Corp has 17 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Penca DE Jalisco Corp safe to eat at?

Yes, LA Penca DE Jalisco Corp has an excellent safety record with a score of 91/100. This indicates strong compliance with health and safety standards.

What type of cuisine does LA Penca DE Jalisco Corp serve?

LA Penca DE Jalisco Corp serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

LA Penca DE Jalisco Corp

Name: LA Penca DE Jalisco Corp
Address: 3640 W 59TH ST, Chicago, 60629
Rating: 91

3640 W 59TH ST, Chicago

Last Inspected: 3/6/2026

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0Excellent

American•Chicago

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

Stable

7 inspections

Last: Mar 6, 2026

high confidence

Directions Order

Inspections

29%

Clean Rate

2.4

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-9

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-5 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

3640 W 59TH ST, Chicago, IL 60629

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Violation Timeline

Sep 2022

1 inspections

Sep

Dec 2022

1 inspections

Aug 2023

1 inspections

2 intermediate

1 basic

Aug

Mar 2024

2 inspections

3 high priority

1 intermediate

4 basic

Mar 2025

1 inspections

1 high priority

2 basic

Mar

Mar 2026

1 inspections

3 basic

Inspection History

7 records on file

5 Canvass1 Canvass Re-Inspection1 Complaint

Mar 26

Canvass InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CARDBOARD USED IN REAR STORAGE AREA ON SHELVING. INSTRUCTED PERSON IN CHARGE TO REMOVE ALL CARDBOARD SO SURFACE IS SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED SHELVING IN FRONT TWO DOOR COLD HOLD UNIT WITH PEELING PAINT. INSTRUCTED PERSON IN CHARGE TO REPAIR OR REPLACE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED WOMEN'S RESTROOM DOOR NOT SELF CLOSING. INSTRUCTED PERSON IN CHARGE TO INSTALL SELF CLOSING DEVICE AND MAINTAIN.

Base deductions−6 pts

Mar 25

Canvass InspectionPass

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MISSING HANDWASH SIGNAGE AT REAR HANDWASH SINK. INSTD TO PROVIDE SIGNAGE AND MAINTAIN

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
PLASTIC LINING ON BOTTOM OF TABLE UNDER FLAT TOP GRILL. INSTD TO REMOVE LINING AND MAINTAIN SURFACE EASILY CLEANABLE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
RAW WOOD SUPPORT BEAMS AND OTHER SURFACES IN REAR NEAR HANDWASH SINK AND 3-COMPARTMENT SINK. INSTD TO SEAL ALL RAW WOOD AND MAINTAIN SO AS SURFACES TO BE SMOOTH, EVEM, AND EASILY CLEANABLE

Base deductions−14 pts

Mar 24

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.113: MAINTAINENCE TOOLS IMPROPERLY STORED IN REAR WITH SINGLE SERVICE STORAGE AND DRY STORAGE. INSTD TO STORE IN DESIGNATED AREA ONLY
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: MISSING FOOD HANDLER TRAINING FOR FOOD HANDLERS ON SITE. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON SITE.

Base deductions−4 pts

Mar 24

Canvass InspectionFail

3 High1 Med2 Basic

6 total

61/100inspection score

−39 pts

High Priority (3)

−30 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HANDWASHING SINK IN REAR AREA WHERE NEWLY INSTALLED 3-COMPARTMENT SINK LOCATED. INSTD TO INSTALL HANDWASH SINK IN SAME AREA WITH HOT/COLD RUNNING WATER UNDER CITY PRESSURE. CITATION ISSUED 7-38-030(C) PRIORITY FOUNDATION
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HANDWASH CLEANSER AT HANDWASH SINK IN PREP AREA. INSTD TO PROVIDE AT ALL TIMES AT HANDWASH SINK. CLEANSER PROVIDED DURING INSPECTION. SEE ABOVE FOR VIOLATION ISSUED 7-38-030(C) PRIORITY FOUNDATION
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HAND DRYING PROVISION AT HANDWASH SINK IN PREP AREA. INSTD TO PROVIDE AT ALL TIMES. PAPER TOWELS WERE PROVIDED AT HANDWASH SINK DURING INSPECTION. SEE ABOVE FOR VIOLATION ISSUED 7-38-030(C) PRIORITY VIOLATION

Intermediate (1)

−5 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MISSING DISCLOSURE FOR CONSUMER ADVISORY ON THE MENU. INSTRUCTED TO DISCLOSE ON THE MENU WHICH FOODS (EX, EGGS, STEAK) CAN BE ORDERED UNDER COOKED/COOKED TO ORDER WITH AN ASTERISK NEXT TO THOSE SPECIFIC ITEMS; AND THEN BY ASTERISKING THEM TO A FOOTNOTE THAT STATES THESE ITEMS ARE SERVED RAW OR UNDERCOOKED OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS AND ALSO A REMINDER STATEMENT SUCH AS "Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions" PRIORITY VIOLATION 7-38-005

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MAINTAINENCE TOOLS IMPROPERLY STORED IN REAR WITH SINGLE SERVICE STORAGE AND DRY STORAGE. INSTD TO STORE IN DESIGNATED AREA ONLY
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
MISSING FOOD HANDLER TRAINING FOR FOOD HANDLERS ON SITE. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON SITE.

Base deductions−39 pts

Aug 23

Canvass InspectionPass

2 Med1 Basic

3 total

88/100inspection score

−12 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE COOLERS IN REAR STORAGE AREA. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED VARIOUS FOOD ITEMS STORED IN GROCERY BAGS IN THE FREEZER AND COOLERS. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.

Base deductions−12 pts

Dec 22

Canvass InspectionCleanNo Entry

No violations

100/100inspection score

Sep 22

Complaint InspectionCleanNot Ready

No violations

100/100inspection score

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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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