What is Hurtado Brothers Restaurant's health inspection score?

Hurtado Brothers Restaurant has a SafeDine safety score of 65 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Hurtado Brothers Restaurant last inspected?

Hurtado Brothers Restaurant was last inspected on April 8, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hurtado Brothers Restaurant have?

Hurtado Brothers Restaurant has 21 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hurtado Brothers Restaurant safe to eat at?

Hurtado Brothers Restaurant has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Hurtado Brothers Restaurant

Name: Hurtado Brothers Restaurant
Address: 3000 W BELMONT AVE, Chicago, 60618
Rating: 65

3000 W BELMONT AVE, Chicago

Data may be outdated — inspected 4/8/2025

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0Fair

North Center

Ranked #426 of 559 in North Center

Declining

4 inspections

Last: Apr 8, 2025

low confidence

Directions Order

Inspections

Clean Rate

5.3

Avg Violations

14 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

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-40

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-17 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 60/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (65/100) 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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3000 W BELMONT AVE, Chicago, IL 60618

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Violation Timeline

Aug 2022

1 inspections

5 basic

Aug

Aug 2023

1 inspections

3 basic

Nov 2024

1 inspections

6 basic

Nov

Apr 2025

1 inspections

2 high priority

5 basic

Inspection History

4 records on file

4 Canvass

Apr 25

Canvass InspectionLatestPass w/ Conditions

2 High5 Basic

7 total1 risk factor

65/100inspection score

−30 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (STEAK, EGGS, BURRITOS, ETC.) ARE PREPARED AND SERVED. INSTRUCTED THE PERSON IN CHARGE TO HAVE A CERTIFIED FOOD MANAGER PRESENT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED CUPS AND PLATES BEING STORED IN BASIN OF EXPOSED HANDWASHING SINK IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL HANDWASHING SINKS ARE UTILIZED FOR ONLY HANDWASHING AND REMAIN ACCESSIBLE FOR EMPLOYEES TO WASH THEIR HANDS. PRIORITY FOUNDATION VIOLATION 7-38-030(c), CITATION ISSUED. EMPLOYEE REMOVED ITEMS FROM SINK AT THE TIME OF INSPECTION.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED POTS OF FOOD BEING STROED ON THE FLOOR UNDERNEATH STORAGE SHELVES IN THE WALK-IN COOLER IN THE REAR. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR AND MAINTAIN.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED MULTIPLE WET WIPING CLOTHS ON PREP FURFACES THROUGHOUT REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED UNFINISHED WOOD ON THE SHELVING UNITS ABOVE THREE COMPARTMENT SINK AND NEAR WALK-IN COOLER. INSTRUCTED THE PERSON IN CHARGE TO FINISH THE WOOD ON THE SHELVING UNITS ABOVE THREE COMPARTMENT SINK AND NEWAR WALK-IN COOLER, SO THAT THEY ARE SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED REAR PREP/WAREWASHING AREA WITH CLUTTER AND ITEMS ON FLOOR. INSTRUCTED THE PERSON IN CHARGE TO ORGANIZE REAR PREP/WAREWASHING AREA AND KEEP ITEMS ELEVATED OFF OF FLOOR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED JACKETS AND BOOK BAGS BELONGING TO EMPLOYEES BEING STORED ON DRYING RACK IN THE REAR PREP/WAREWASHING AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE ORDERLY STORAGE AREA FOR EMPLOYEES CLOTHING AND OTHER POSSESSIONS AND MAINTAIN.

Base deductions−30 pts

Risk factor bonus (1× +5)−5 pts

Nov 24

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BOXED FOOD ITEMS BEING STORED ON FLOOR UNDERNEATH STORAGE SHELVES IN WALK-IN COOLER AND ON FLOOR IN REAR WAREWASHING AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR ON RAISED SHELVING UNITS AND MAINTAIN.
40PERSONAL CLEANLINESS−2
OBSERVED MULTIPLE FOOD HANDLING EMPLOYEES NOT WEARING HAIR RESTRAINTS AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL FOOD HANLDING EMPLOYEES WEAR HAIR RESTRAINTS TO PREVENT CONTAMINATION OF FOODS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOIL BEING USED AS LINER ON PREP SURFRACES THROUGHOUT PREP AREA. INSTRUTED THE PERSON IN CHARGE TO REMOVE ALL FOIL AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED UNFINISHED WOOD ON THE SHELVING UNITS ABOVE THREE COMPARTMENT SINK AND NEAR WALK-IN COOLER. INSTRUCTED THE PERSON IN CHARGE TO FINISH THE WOOD ON THE SHELVING UNITS ABOVE THREE COMPARTMENT SINK AND NEWAR WALK-IN COOLER, SO THAT THEY ARE SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS AND SPILLS ON INTERIOR SURFACFES OF ALL PREP COOLERS IN PREP/COOKING AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ACCUMULATED GREASE ON FLOOR UNDERNEATH DEEP FRYER. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOOR UNDERNEATH DEEP FRYER AND MAINTAIN.

Base deductions−12 pts

Aug 23

Canvass InspectionPass w/ Conditions

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF PREP COOLERS IN PREP/COOKING AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF FLOOR DRAIN UNDERNEATH 3 COMPARTMENT SINK IN REAR/DISHWASHING AREA. INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS INFRONT SERVICE AREA ESPECIALLY UNDER AND AROUND ICE MACHINE.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION REPORT# 2562317 ISSUED ON 08-17-2022. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED #57 - OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE. INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.

Base deductions−6 pts

Aug 22

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A TORN DOOR GASKET INSIDE OF THE 1 DOOR FREEZER UNT.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE INTERIOR OF THE MICROWAVE AND PREP COOLERS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
INSTRUCTED TO REPAIR SELF-CLOSING DOOR DEVICES ON BOTH WASHROOM DOORS AND 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.

Base deductions−10 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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