What is Chilo Y Chela Inc.'s health inspection score?

Chilo Y Chela Inc. has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chilo Y Chela Inc. last inspected?

Chilo Y Chela Inc. was last inspected on February 24, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chilo Y Chela Inc. have?

Chilo Y Chela Inc. has 21 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chilo Y Chela Inc. safe to eat at?

Chilo Y Chela Inc. has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Chilo Y Chela Inc. serve?

Chilo Y Chela Inc. serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Chilo Y Chela Inc.

Name: Chilo Y Chela Inc.
Address: 4213 W NORTH AVE, Chicago, 60639
Rating: 78

4213 W NORTH AVE, Chicago

Last Inspected: 2/24/2026

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0Good

American•Chicago

Ranked #960 of 1000 in ChicagoBetter than 22% of american restaurants

Improving

6 inspections

Last: Feb 24, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

3.5

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Other violationHigh Priority

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-22

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Inspection Timeline

+19 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

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4213 W NORTH AVE, Chicago, IL 60639

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Violation Timeline

Dec 2022

2 inspections

1 high priority

1 intermediate

Dec

Aug 2023

1 inspections

1 high priority

2 basic

Jul 2024

1 inspections

2 basic

Jul

Apr 2025

1 inspections

3 high priority

1 intermediate

8 basic

Feb 2026

1 inspections

2 basic

Feb

Inspection History

6 records on file

5 Canvass1 Canvass Re-Inspection

Feb 26

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES BEING USED AS SHELVING IN THE REAR PREP AREA. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS ESPECIALLY IN CORNERS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, HOT-HOLDING UNITS, PREP TABLES AND DEEP FRYERS TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE. MUST MAINTAIN AT ALL TIMES.

Base deductions−4 pts

Apr 25

Canvass InspectionPass w/ Conditions

3 High1 Med8 Basic

12 total2 risk factors

39/100inspection score

−51 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED MANAGER FROM 8:15AM TO 9:20AM WHILE TCS FOODS SUCH AS CHICKEN WERE PREPARED. AT 9:20AM CERTIFIED MANAGER YESSIKA MUNOZ ARRIVED ON SITE. INSTRUCTED TO MAINTAIN EMPLOYEE HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED FOOD EMPLOYEE EATING BREAD AND DRINKING COFFEE IN THE FOOD PREP AREA. ALL OPEN DRINKS AND EATING ARE PROHIBITED IN PREP AREAS. INSTRUCTED TO PROVIDE AND MANINTAIN A DESIGNATED AREA FOR EMPLOYEES PERSONAL DRINKS AND EATING.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWEL AT EXPOSED HAND WASHING SINK IN EMPLOYEES WASHROOM.HAND DRYER IN WASHROOM WAS NOT WORKING. INSTRUCTED TO MAINTAIN PAPER TOWELS AT ALL EXPOSED HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED NO LABELS ON FOOD ITEMS (SOUR CREAM, SUGAR, SALT AND MAYONNAISE) IN PREP AREA. INSTRUCTED TO PROVIDE LABELS.

Basic (8)

−16 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IMPROPER STORAGE OF LADLES IN THE FOOD PREP AREA. INSTRUCTED TO STORE PROPERLY.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED IMPROPER STORAGE OF FOOD ITEMS IN PLASTIC GROCERY BAGS ON THE PREP AREA TABLE, IN THE COLD HOLD UNIT IN THE FOOD PREP AREA AND IN THE FREEZER. INSTRUCTED TO STORE FOOD ONLY IN FOOD GRADE CONTAINERS/BAGS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO LID/COVER ON TRASH CAN IN EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED IMPROPER STORAGE OF MOP IN BUCKET BY THE EMPLOYEE WASHROOM. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DIRT/DEBRIS IN OVERHEAD VENT IN EMPLOYEE WASHROOM. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NO LIGHT BULB COVER OVER LIGHT BULB IN DRY STROAGE AREA. INSTRUCTED TO PROVIDE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−51 pts

Risk factor bonus (2× +5)−10 pts

Jul 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE INTERIOR BOTTOM SHELF OF THE COOLERS AND FREEZERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOILED MOP HEADS NOT PROPERLY STORED. INSTRUCTED MANAGER TO HANG MOP HEADS TO PREVENT INSECT BREEDING.

Base deductions−4 pts

Aug 23

Canvass InspectionPass w/ Conditions

1 High2 Basic

3 total1 risk factor

81/100inspection score

−14 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER PRESENT WHILE TCS FOODS (TAMALES AT 187F) ARE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE RPESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE INTERIOR BOTTOM SHELF OF THE 1 DOOR FREEZER.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED SEVERAL FOOD HANDLING EMPLOYEES WITH NO FOOD HANDLER CERTIFICATE ON THE PREMISES. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.

Base deductions−14 pts

Risk factor bonus (1× +5)−5 pts

Dec 22

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Dec 22

Canvass InspectionFail

1 High1 Med

2 total

85/100inspection score

−15 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SINK IN THE OLD "DINING ROOM" AREA THAT HAS BEEN TRANSFORMED INTO A PREP AREA. FACILITY USES THIS AREA TO ASSEMBLE TAMALES, AND IT INCLUDES PREP TABLES, A MIXER, AND COOLERS. INSTRUCTED MANAGEMENT THAT A HANDWASHING SINK MUST BE LOCATED INSIDE THIS AREA TO ALLOW FOR CONVENIENT USE BY EMPLOYEES. MUST INSTALL A HANDWASHING SINK IN SAID AREA. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
FOUND LARGE CONTAINERS OF LARD AND SALT NOT LABELED. INSTRUCTED TO LABEL ALL BULK FOOD STORAGE WITH COMMON NAME OF FOOD AND MAINTAIN.

Base deductions−15 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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