What is Hacienda Memos Restaurant, Inc.'s health inspection score?

Hacienda Memos Restaurant, 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 Hacienda Memos Restaurant, Inc. last inspected?

Hacienda Memos Restaurant, Inc. was last inspected on February 7, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Hacienda Memos Restaurant, Inc. have?

Hacienda Memos Restaurant, Inc. has 26 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Hacienda Memos Restaurant, Inc. safe to eat at?

Hacienda Memos Restaurant, 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 Hacienda Memos Restaurant, Inc. serve?

Hacienda Memos Restaurant, Inc. serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Hacienda Memos Restaurant, Inc.

Name: Hacienda Memos Restaurant, Inc.
Address: 6822 W NORTH AVE, Chicago, 60707
Rating: 78

6822 W NORTH AVE, Chicago

Data may be outdated — inspected 2/7/2025

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0Good

American•Chicago

Ranked #697 of 1000 in ChicagoBetter than 17% of american restaurants

Declining

10 inspections

Last: Feb 7, 2025

low confidence

Directions Order

Inspections

40%

Clean Rate

2.6

Avg Violations

14 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Food labeling

Food not properly labeled or dated

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-22

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

-9 pts

Latest

100% weight

100

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

6822 W NORTH AVE, Chicago, IL 60707

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Violation Timeline

Feb 2023

2 inspections

1 high priority

7 basic

Feb

Jan 2024

2 inspections

1 high priority

9 basic

Sep 2024

2 inspections

Sep

Oct 2024

3 inspections

3 basic

Feb 2025

1 inspections

2 intermediate

3 basic

Feb

Inspection History

10 records on file

3 Canvass1 Complaint Re-Inspection3 Complaint1 Non-Inspection2 Canvass Re-Inspection

Feb 25

Canvass InspectionLatestPass w/ Conditions

2 Med3 Basic

5 total

84/100inspection score

−16 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED PACKAGED FOOD ITEMS (COOKIES AND CAKE SLICES) NOT PROPERLY LABELED. INSTRUCTED PERSON IN CHARGE TO PROPERLY LABEL ALL PACKAGED FOOD ITEMS WITH IDENTITY, NET WEIGHT, INGREDIENTS, BUSINESS NAME AND ADDRESS WHERE MADE AND PACKAGED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED PACKAGED DESSERTS (COOKIES AND CAKE SLICES) MISSING ALLERGEN INFORMATION ON THE LABELS. INSTRUCTED FOOD MANAGER THAT ALL PACKAGED FOOD MUST BE LABELED AS REQUIRED TO INCLUDE FOOD ALLERGENS. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED

Basic (3)

−6 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED ICE SCOOP AND TONGS BEING STORED DIRECTLY INSIDE OF THE CONTAINER. INSTRUCTED TO PROPERLY STORE ALL UTENSILS BETWEEN USE.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED PLATES, BOWLS, AND PANS IN PREP AREA NOT INVERTED. INSTRUCTED TO INVERT PLATES, BOWLS, AND PANS AFTER SANITIZING AND AIR DRYING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, STORAGE AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.

Base deductions−16 pts

Oct 24

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Oct 24

Complaint InspectionFail

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHLORINE SANITIZER TESTING DEVICES ON SITE AT TIME OF INSPECTION FOR THE LOW DISHWASHING MACHINE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTSIDE GARBAGE AREA NOT MAINTAINED. OBSERVED OUTSIDE GARBAGE DUMPSTER OVERFLOWING WITH TRASH AND ABOVE RIM AND NOT FULLY AND TIGHLY CLOSED .MUST REMOVE TRASH AND MAINTAIN.(PRIORITY FOUNDATION 7-38-020(B)(CITATION ISSUED)
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−6 pts

Oct 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Sep 24

Complaint InspectionCleanNo Entry

No violations

100/100inspection score

Sep 24

Complaint InspectionCleanNo Entry

No violations

100/100inspection score

Jan 24

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

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 TORN RUBBER GASKET INSIDE THE PREP SERVICE COOLER AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALLBASE AND UNDERNEATH EQUIPMENT ESPECIALLY UNDERNEATH COOKING EQUIPMENT AND DISHWASHING AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−8 pts

Jan 24

Canvass InspectionFail

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED NO PAPER TWOELS AT THE HANDSINKS OF THE KITCHEN AND DISHWASHING AREA. INSTRUCTED TO HAVE SOAP AND PAPER TOWELS AT ALL HAND WASHING SINKS. PRIORITY FOUNDATION VIOLATION#7-38-030(C). CITATION ISSUED.

Basic (5)

−10 pts

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 TORN RUBBER GASKET INSIDE THE PREP SERVICE COOLER AT THE KITCHEN PREP. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED NO SANITIZER TEST STRIP KIT ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES TO PROPERLY MONITOR THE STRENGTH OF THE SANITIZER .PRIORITY FOUNDATION VIOLATION#7-38-005. CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALLBASE AND UNDERNEATH EQUIPMENT ESPECIALLY UNDERNEATH COOKING EQUIPMENT AND DISHWASHING AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

Base deductions−20 pts

Feb 23

Canvass Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-204.12--OBSERVED NO VISIBLE BACK FLOW PREVENTER DEVICE ON MOP SINK FAUCET HEAD. MUST INSTALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13--MUST PROPERLY SEAL OPEN GAP AT BASE OF 3-COMPARTMENT SINK FAUCET IN DISHWASHING ROOM.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11--OBSERVED SECTION IN KITCHEN PREP AREA WITH NO LIGHTING. INSTRUCTED TO REPLACE LIGHT BULB KITCHEN TO PROVIDE ADEQUATE LIGHTING.

Base deductions−6 pts

Feb 23

Canvass InspectionFail

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SINK IN KITCHEN PREP AREA. INSTRUCTED TO INSTALL A HAND WASHING SINK CONNECTED TO CITY WATER LINE WITH HOT AND COLD RUNNING WATER. HAND WASHING SINK MUST BE EASILY ACCESSIBLE FOR EMPLOYEES TO WASH HANDS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C).

Basic (4)

−8 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO VISIBLE BACK FLOW PREVENTER DEVICE ON MOP SINK FAUCET HEAD. MUST INSTALL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE DUST AND CHUNKS OF CEMENT UNDER COOKING EQUIPMENT IN KITCHEN. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST PROPERLY SEAL OPEN GAP AT BASE OF 3-COMPARTMENT SINK FAUCET IN DISHWASHING ROOM.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED SECTION IN KITCHEN PREP AREA WITH NO LIGHTING. INSTRUCTED TO REPLACE LIGHT BULB KITCHEN TO PROVIDE ADEQUATE LIGHTING.

Base deductions−18 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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