What is Taco Pros's health inspection score?

Taco Pros 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 Taco Pros last inspected?

Taco Pros was last inspected on January 26, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taco Pros have?

Taco Pros has 23 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taco Pros safe to eat at?

Yes, Taco Pros 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 Taco Pros serve?

Taco Pros serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Taco Pros

Name: Taco Pros
Address: 3029 N PULASKI RD, Chicago, 60641
Rating: 95

3029 N PULASKI RD, Chicago

Last Inspected: 1/26/2026

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0Excellent

Mexican•Chicago

Ranked #315 of 1000 in ChicagoBetter than 84% of mexican restaurants

Stable

6 inspections

Last: Jan 26, 2026

high confidence

Directions Order

Inspections

Clean Rate

3.8

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-5

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

+5 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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3029 N PULASKI RD, Chicago, IL 60641

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Violation Timeline

Nov 2022

1 inspections

5 basic

Nov

Apr 2023

1 inspections

1 high priority

1 intermediate

3 basic

Mar 2024

1 inspections

1 high priority

1 intermediate

2 basic

Mar

Jan 2025

1 inspections

1 intermediate

5 basic

Jan 2026

2 inspections

3 basic

Jan

Inspection History

6 records on file

1 Canvass Re-Inspection4 Canvass1 License

Jan 26

Canvass Re-Inspection InspectionLatestPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

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−2 pts

Jan 26

Canvass InspectionFail

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO LACTIC ACID SANITIZING TESTING STRIPS ON SITE FOR TESTING SANITIZING WATER AT THE REAR DISHWASHING AREA.OBSERVED FACILITY WITH QUATS TESTING STRIPS THAT DOES NOT MATCH TESTING THE LACTIC ACID SANITIZER. INSTRUCTED TO PROVIDE EITHER THE LACTICE ACID TESTING KIT OR QUAT SANITIZER ON SITE AS A MEANS OF PROPERLY TESTING SANITIZING WATER FOR DISHES. PRIORITY FOUNDATION VIOLATION 7-38-005 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−4 pts

Jan 25

Canvass InspectionPass w/ Conditions

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

20PROPER COOLING TIME AND TEMPERATURE−5
OBSERVED LARGE STOCK POT OF COOKED BEANS IN THE WALK-IN COOLER NOT PROPERLY COOLED WITHIN REQUIRED TIMES AND TEMPERATURES. PER PERSON-IN-CHARGE, COOKED BEANS WERE PLACED IN THE WALK-IN COOLER ON PREVIOUS DAY AT APPROXIMATELY 10:00 PM, COOKED BEANS WERE AT TEMPERATURE OF 58.7F AT TIME OF INSPECTION. INSTRUCTED TO ENSURE THAT TCS FOOD IS COOLED FROM 135.0F TO 70.0F WITHIN 2 HOURS, AND FROM 70.0F TO 41.0F OR BELOW WITHIN 4 HOURS, FOR A TOTAL OF 6 HOURS. INSTRUCTED TO DENATURE AND DISCARD COOKED BEANS AND UTILIZE PROPER COOLING METHODS AND TIMES WHEN COOLING TCS FOOD ITEMS. APPROXIMATELY 20 LBS OF FOOD VALUED AT APPROXIMATELY $35.00 DISCARDED ON-SITE. PERSON-IN-CHARGE DENATURED AND DISCARDED COOKED BEANS AT TIME OF INSPECTION. PRIORITY VIOLATION. 7-38-005 CITATION ISSUED.

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
OBSERVED IN-USE ICE SCOOP STORED WITH HANDLE BURIED BENEATH ICE IN THE MAIN KITCHEN AREA ICE MACHINE. INSTRUCTED TO RELOCATE ICE SCOOP AND STORE UTENSILS WITH HANDLES OUTSIDE OF FOOD BETWEEN USES TO ALLOW FOR HANDLING UTENSILS WITHOUT CONTAMINATING FOOD AND MAINTAIN.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE-SERVICE ITEMS (STYROFOAM TO-GO BOXES, PLASTIC BOWLS) IN ORIGINAL BOXES STORED DIRECTLY ON THE FLOOR OF THE MAIN KITCHEN AND REAR DRY STORAGE AREAS. INSTRUCTED TO RELOCATE SINGLE-SERVICE ITEMS AND STORE ALL SINGLE-SERVICE/SINGLE-USE ITEMS IN BOXES AT LEAST 6 INCHES ABOVE THE FLOOR AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CAN OPENER ASSEMBLY MOUNT DIRECTLY BOLTED TO FOOD PREP TABLE IN THE REAR KITCHEN AREA TO BE HEAVILY-RUSTED AND NO LONGER EASILY-CLEANABLE. INSTRUCTED TO REMOVE OR REPLACE CAN OPENER ASSEMBLY MOUNT AND MAINTAIN FOOD- AND NONFOOD-CONTACT SURFACES OF CAN OPENER AND MOUNT FREE OF RUST AND EASILY-CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CARDBOARD PANELS AND BOXES USED TO LINE WALL AND FLOOR SURFACES BEHIND AND BELOW COOKING EQUIPMENT (DEEP FRYERS, STOVE) ALONG THE MAIN COOK LINE. INSTRUCTED TO REMOVE CARDBOARD PANELS AND BOXES AND MAINTAIN FLOORS AND STAINLESS STEEL WALLS BEHIND AND BELOW EQUIPMENT SMOOTH AND EASILY-CLEANABLE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED TWO FOOD HANDLING EMPLOYEES ON-SITE WITHOUT FOOD HANDLER TRAINING OR CERTIFICATE PRESENT AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE ALL FOOD HANDLING EMPLOYEES WITH FOOD HANDLER TRAINING AS REQUIRED BY LAW AND MAINTAIN FOOD HANDLER CERTIFICATES ON-SITE AT ALL TIMES.

Base deductions−15 pts

Mar 24

Canvass InspectionPass

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE SCOOPER BEING STORED ON TOP OF ICE INSIDE ICE MACHINE IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO STORE ICE SCOOPER IN A CLEAN AND SANITIZED CONTAINER TO PREVENT POTENTIAL CONTAMINATION AND MAINTAIN.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK FOOD CONTAINERS WITH SUGAR AND SALT WITHOUT LABELS LOCATED IN THE REAR KITCHEN PREPARATION AREA NEAR DRY STORAGE SHELVES. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE LABELS CONTAINING FOODS NAME. MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED POTS CONTAINING FOOD AND BOXED FOOD ITEMS BEING STORED ON FLOOR OF WALK-IN COOLER IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR ON RAISED SHELVING UNITS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED FOOD EMPLOYEE PERSONAL ITEMS BEING STORED IN PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE ORDERLY STORAGE AREA FOR EMPLOYEES CLOTHING AND OTHER POSSESSIONS AND MAINTAIN.

Base deductions−19 pts

Apr 23

Canvass InspectionPass w/ Conditions

1 High1 Med3 Basic

5 total1 risk factor

74/100inspection score

−21 pts

High Priority (1)

−10 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO CLEAN UP SUPPLIES ON THE PREMISES TO RESPOND TO A VOMIT OR DIARRHEAL EVENT. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED A PLASTIC BAG OF FROZEN PORK BEING THAWED AT ROOM TEMPERATURE ON TOP OF THE OVEN. MANAGEMENT INSTRUCTED TO PROPERLY THAW TCS FOODS.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
CLEAN THE 2 DRAWER PREP COOLER BENEATH THE GRILL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
CLEAN THE FOOD DEBRIS ON THE FLOOR ON THE FOOD PREP AREA BETWEEN THE GRILL AND PREP COOLER.
64MISCELLANEOUS / PUBLIC HEALTH ORDERS−2
OBSERVED A CAN OF SODA AS A DEFAULT OPTION FOR A DRINK FOR KID'S MEALS. MANAGEMENT INSTRUCTED THAT SODA SHOULD NOT BE A DEFAULT OPTION FOR A KID'S MEAL AND MUST INCLUDE A HEALTHY DRINK OPTION SUCH AS WATER, MILK OR JUICE.

Base deductions−21 pts

Risk factor bonus (1× +5)−5 pts

Nov 22

License InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SINK COMPARTMENTS OF THREE COMPARTMENT SINK NOT SMOOTH, BEGIINING TO CORRODE WITH MULTPLE CIRCULAR BLACK SPOTS. INSTRUCTED THE PERSON IN CHARGE TO ENUSRE THAT NON-FOOD CONTACT SURFACES ARE SMOOTH, AND DESIGNED TO ALLOW EASY CLEANING.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED TRASH RECEPTACLE IN THE WOMESN TOILET ROOM. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A COVERED TRASH RECEPTACLE FOR THE WOMENS TOILET ROOM AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED PLYWOOD AND DEBRIS SURROUNDING OUTSIDE GARBAGE DUNMPSTER LOCATED IN THE REAR. INSTRUCTED THE PERSON IN CHARGE TO REMOVE PLYWOOD AND SURROUNDING DEBIRS AND KEEP THE OUTSIDE GARBAGE DUMPSTER AREA CLEAN AND FREE OF UNNECESSSARY ITEMS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SOME GAPS AROUND THE PIPES IN THE CEILING ABOVE THE HOTWATER TANK, SERVICE SINK, AND THREE COMPARTMENT SINK LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO SMOOTHLY SEAL GAPS AROUND PIPES AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED TWO CERTIFIED FOOD MANGERS WITHOUT ALLERGEN AWARNESS TRAINING CERTIFICATES. INSTRUCTED THE PERSON IN CHARGE TO ENSURE THAT ANY INDIVIDUAL THAT HOLDS A CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATE COMPLETES ALLERGEN AWARNESS TRAINING AND RECEIVES ALLERGEN AWARENESS CERTIFICATE.

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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