What is Los Andanes Llc's health inspection score?

Los Andanes Llc has a SafeDine safety score of 89 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 Andanes Llc last inspected?

Los Andanes Llc was last inspected on February 18, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Los Andanes Llc have?

Los Andanes Llc has 16 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Los Andanes Llc safe to eat at?

Yes, Los Andanes Llc has an excellent safety record with a score of 89/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Los Andanes Llc serve?

Los Andanes Llc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Los Andanes Llc

Name: Los Andanes Llc
Address: 5423 W BELMONT AVE, Chicago, 60641
Rating: 89

5423 W BELMONT AVE, Chicago

Last Inspected: 2/18/2026

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0Excellent

American•Chicago

Ranked #516 of 1000 in ChicagoBetter than 22% of american restaurants

Stable

6 inspections

Last: Feb 18, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

2.7

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-13

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+2 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 87/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (89/100) 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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5423 W BELMONT AVE, Chicago, IL 60641

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Violation Timeline

Nov 2022

2 inspections

1 intermediate

3 basic

Nov

Mar 2023

1 inspections

2 basic

May 2024

1 inspections

1 intermediate

3 basic

May

Feb 2025

1 inspections

1 high priority

2 basic

Feb 2026

1 inspections

1 intermediate

2 basic

Feb

Inspection History

6 records on file

4 Canvass2 License

Feb 26

Canvass InspectionLatestPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED ITEMS OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN/DAMAGED RUBBER GASKET ON DOOR OF THE COOLER IN THE PREP AREA. INSTRUCTED TO REPAIR OR REPLACE GASKET.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Base deductions−9 pts

Feb 25

Canvass InspectionPass

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED SEVERAL TCS FOOD ITEMS SUCH AS COOKED PROTEINS, BEANS, AND SAUCES STORED COVERED WITH FOOD-GRADE PLASTIC WRAP WHILE COOLING IN THE WALK-IN COOLER. INSTRUCTED TO STORE TCS FOOD ITEMS LOOSELY-COVERED OR UNCOVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING TO ALLOW FOR ADEQUATE HEAT TRANSFER AND MAINTAIN.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED VENTILATION HOOD AND HOOD FILTERS IN THE REAR AREA VENTILATION HOOD (ABOVE STOVE NEAR REAR EXTERIOR DOOR) TO BE HEAVILY-SOILED WITH GREASE AND OTHER SOIL. INSTRUCTED TO CLEAN VENTILATION HOOD AND FILTERS AND CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF SOIL AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED INTENSITY OF LIGHTING IN THE WALK-IN COOLER INADEQUATE FOR THIS AREA, LIGHT FIXTURE IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE WALK-IN COOLER LIGHT FIXTURE TO PROVIDE LIGHTING OF ADEQUATE INTENSITY FOR THIS AREA AND MAINTAIN.

Base deductions−14 pts

May 24

Canvass InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK FOOD CONTAINERS WITH NO LABELS IN THE REAR KITCHEN PREPARATION AREA NEAR DRY STORAGE SHELVES. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE LABELS WITH THE FOOD NAME ON ALL FOOD CONTAINERS AND MAINTAIN. MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
OBSERVED A FOOD HANDLING EMPLOYEE NOT WEARING A HAIR RESTRAINT WHILE PREPARING FOOD. INSTRUCTED THE PERSON IN CHARGE TO ENSURE THAT ALL FOOD HANDLING EMPLOYEES WEAR HAIR RESTRAINTS WHILE PREPARING FOOD AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN/DAMAGED RUBBER GASKET ON DOOR REACH-IN COOLER IN THE FRONT PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS ON INTERIOR SURFACES OF COOLERS AND FREEZERS. . INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES)

Base deductions−11 pts

Mar 23

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
ONE OF THE LIGHTS IS NOT WORKING IN THE REAR FOOD PREP AREA. MANAGEMENT INSTRUCTED TO REPAIR.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL FOOD HANDLING EMPLOYEES MUST SHOW PROOF OF TRAINING.

Base deductions−4 pts

Nov 22

License InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER CONSPICUOUSLY PLACED IN TWO DOOR REACH-IN COOLER LOCATED IN THE FRONT DISPENSING AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE THERMOMETERS FOR ALL COLD HOLDING UNITS

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO ADDITIONAL PREP/DUMP SINK IN THE FRONT PREPARATION/BEVERAGE AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE AN ADDITIONAL PREP/DUMP SINK IN FRONT PREPARATION/BEVERAGE AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED ROTISSERIE OVEN IN REAR PREPARATION AREA NEAR STOVE. INSTRUCTED THE PERSON IN CHARGE TO REMOVE UNUSED EQUIPMENT TO PREVENT PREVENT UNECESSARY CLUTTER.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED TWO CERTIFIED FOOD MANAGERS WITH NO ALLERGEN AWARENESS CERTIFICATES. INSTRUCTED THE PERSON IN CHARGE TO ENSURE THAT ANY INDIVIDUAL THAT HOLDS A CITY OF CHICAGO FOOD SANITATION CERTIFIFCATE COMPLETES ALLERGEN AWARENESS TRAINING AND RECEIVES ALLERGEN AWARENESS TRAINING CERTIFICATE.

Base deductions−11 pts

Nov 22

License 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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