What is Los Altos DE LA Sierra's health inspection score?

Los Altos DE LA Sierra has a SafeDine safety score of 95 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Los Altos DE LA Sierra last inspected?

Los Altos DE LA Sierra was last inspected on February 10, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Los Altos DE LA Sierra have?

Los Altos DE LA Sierra has 27 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Los Altos DE LA Sierra safe to eat at?

Yes, Los Altos DE LA Sierra has an excellent safety record with a score of 95/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Los Altos DE LA Sierra serve?

Los Altos DE LA Sierra serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Los Altos DE LA Sierra

Name: Los Altos DE LA Sierra
Address: 6043 W ADDISON ST, Chicago, 60634
Rating: 95

6043 W ADDISON ST, Chicago

Last Inspected: 2/10/2026

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0Excellent

American•Chicago

Ranked #310 of 1000 in ChicagoBetter than 22% of american restaurants

Improving

6 inspections

Last: Feb 10, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

4.5

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-5

Final Score

Impact Breakdown

High Priority

-2 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+12 pts

100

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

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6043 W ADDISON ST, Chicago, IL 60634

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Violation Timeline

May 2022

2 inspections

4 high priority

3 intermediate

8 basic

May

Jan 2023

1 inspections

3 basic

Apr 2024

1 inspections

2 high priority

4 basic

Apr

Mar 2025

1 inspections

3 basic

Feb 2026

1 inspections

Feb

Inspection History

6 records on file

4 Canvass1 License Re-Inspection1 License

Feb 26

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Mar 25

Canvass InspectionPass

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 FOOD SPLATTERS INSIDE OF MICROWAVE. MUST CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER DRIPPING FROM PIPE BELOW 3-COMPARTMENT SINK WHEN WATER IS RUNNING (RIGHT COMPARTMENT). MUST REPAIR.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED MINOR DUST BUILD UP AT VENTILATION HOOD. MUST CLEAN AND MAINTAIN.

Base deductions−6 pts

Apr 24

Canvass InspectionPass w/ Conditions

2 High4 Basic

6 total

72/100inspection score

−28 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO PAPER TOWELS AT HAND WASH SINKS OF THE DISHWASHING AREA AND EMPLOYEE BATHROOM. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED. CONSOLIDATED WITH ABOVE CITATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO SOAP AT HAND WASH SINK AT THE FRON COUNTER. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED NO SPLASHGUARD BETWEEN DISHWASHIN/PREP EXPOSED HAND SINK AND PREP TABLE. MUST INSTALL A WASHABLE SPLASHGUARD.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED A LARGE POTS UNABLE TO FIT INSIDE THE 3 COMPARTMENT SINK FOR PROPER WASHING, RINSING AND SANITIZING. INSTRUCTED TO PROVIDE A PROCEDURE FOR PROPER WASHING AND SANITIZING OF EQUIPMENT OR REMOVE EQUIPMENT.(LARGE POTS AND PANS).

Base deductions−28 pts

Jan 23

Canvass InspectionPass

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 CUTTING BOARDS ON TOP OF THE PREP LINE COOLERS IN MAIN KITCHEN COOKING PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING GROUT BETWEEN LOOSE FLOOR TILES UNDERNEATH THE 3-COMPARTMENT SINK LOCATED AT REAR SIDE PREP AREA.INSTRUCTED TO PROVIDE 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−6 pts

May 22

License Re-Inspection InspectionPass w/ Conditions

2 High1 Med3 Basic

6 total2 risk factors

59/100inspection score

−31 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE EMPLOYEE HEALTH POLICIES FOR ALL FOOD SERVICE EMPLOYEES. PRIORITY FOUNDATION 7-38-010
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO VOMIT AND DIARRHEAL CLEAN UP KIT ON SITE. MUST PROVIDE CLEAN UP KIT. PRIORITY FOUNDATION VIOLATION 7-38-005

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED REAR EXIT DOOR OFF OF MAIN COOKING AREA IN NEED WEATHER STRIPPING AROUND DOOR TO CLOSE ANY ENTRYWAY FOR INSECTS. INSTALL AND MAINTAIN.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED SPLASH GUARD NEEDED ON LEFT SIDE OF HAND SINK IN MAIN COOKING AREA INBETWEEN HAND SINK AND 3 COMPARTMENT SINK.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED NO GREASE TRAP AT 3 COMPARTMENT SINK IN MAIN COOKING AREA. MUST INSTALL A GREASE TRAP AT 3 COMPARTMENT SINK.
58ALLERGEN TRAINING AS REQUIRED−2
ALL CERTIFED FOOD MANAGERS NEED TO SHOW PROOF OF ALLERGEN TRAINING.

Base deductions−31 pts

Risk factor bonus (2× +5)−10 pts

May 22

License InspectionFail

2 High2 Med5 Basic

9 total2 risk factors

50/100inspection score

−40 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE EMPLOYEE HEALTH POLICIES FOR ALL FOOD SERVICE EMPLOYEES. PRIORITY FOUNDATION 7-38-010
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO VOMIT AND DIARREAL CLEAN UP KIT ON SITE. MUST PROVIDE CLEAN UP KIT. PRIORITY FOUNDATION VIOLATION 7-38-005

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY REMINDER STATEMENT ON MENUS. CONSUMER ADVISORY IS NEEDED ON MENUS AND ALL FOOD SERVED "COOKED TO ORDER" AND OR UNDERCOOKED NEEDS TO BE DISCLOSED (*). PRIORITY FOUNDATION VIOLATION 7-38-005
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED REAR EXIT DOOR OFF OF MAIN COOKING AREA IN NEED WEATHER STRIPPING AROUND DOOR TO CLOSE ANY ENTRYWAY FOR INSECTS. INSTALL AND MAINTAIN.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED SPLASH GUARD NEEDED ON LEFT SIDE OF HAND SINK IN MAIN COOKING AREA INBETWEEN HAND SINK AND 3 COMPARTMENT SINK.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO AIR GAP AT DISHCHARGE PIPE LEADING FROM GREASE TRAP TO FLOOR DRAIN AT 3 COMPARTMENT SINK IN DISHWASHING AREA. CREATE AIR GAP FOR DISHCHARGE PIPE AT FLOOR DRAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SINK STOPPERS NEEDED AT ALL 3 COMPARTMENT SINKS IN ORDER TO PROPERLY WASH RINSE AND SANITIZE ALL DISHES AND UTENSILS. PROVIDE AND MAINTAIN.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED NO GREASE TRAP AT 3 COMPARTMENT SINK IN MAIN COOKING AREA. MUST INSTALL A GREASE TRAP AT 3 COMPARTMENT SINK.
58ALLERGEN TRAINING AS REQUIRED−2
ALL CERTIFED FOOD MANAGERS NEED TO SHOW PROOF OF ALLERGEN TRAINING.

Base deductions−40 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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