What is Quesabirria Jalisco Restaurant's health inspection score?

Quesabirria Jalisco Restaurant has a SafeDine safety score of 40 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Quesabirria Jalisco Restaurant last inspected?

Quesabirria Jalisco Restaurant was last inspected on April 3, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Quesabirria Jalisco Restaurant have?

Quesabirria Jalisco Restaurant has 32 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Quesabirria Jalisco Restaurant safe to eat at?

Quesabirria Jalisco Restaurant has a safety score of 40/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Quesabirria Jalisco Restaurant serve?

Quesabirria Jalisco Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Quesabirria Jalisco Restaurant

Name: Quesabirria Jalisco Restaurant
Address: 1314 W 18TH ST, Chicago, 60608
Rating: 40

1314 W 18TH ST, Chicago

Last Inspected: 4/3/2026

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0Poor

American•Pilsen

Ranked #335 of 411 in PilsenBetter than 22% of american restaurants

Declining

8 inspections

Last: Apr 3, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

Avg Violations

2 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

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-47

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-32 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-32 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 53/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (40/100) 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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1314 W 18TH ST, Chicago, IL 60608

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Violation Timeline

Dec 2022

1 inspections

5 basic

Dec

May 2023

1 inspections

4 high priority

1 intermediate

3 basic

Sep 2024

1 inspections

Sep

Oct 2024

1 inspections

1 basic

Mar 2025

2 inspections

1 intermediate

3 basic

Mar

Jan 2026

1 inspections

4 intermediate

Apr 2026

1 inspections

1 high priority

9 intermediate

Apr

Inspection History

8 records on file

3 Complaint2 Canvass2 Non-Inspection1 License

Apr 26

Complaint InspectionLatestPass

1 High9 Med

10 total1 risk factor

40/100inspection score

−55 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10

Intermediate (9)

−45 pts

41WIPING CLOTHS: PROPERLY USED & STORED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−55 pts

Risk factor bonus (1× +5)−5 pts

Jan 26

Canvass InspectionPass

4 Med

4 total

80/100inspection score

−20 pts

Intermediate (4)

−20 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−20 pts

Mar 25

Complaint InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.13 OBSERVED A FLY HANGING STRIP HANGING FROM THE CEILING IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE AND ONLY ALLOW PEST CONTROL TO INSTALL ALL INSECT CONTROL DEVICES.

Basic (3)

−6 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-603.15 OBSERVED NO WRITTEN PROCEDURE FOR EQUIPMENT THAT IS TOO LARGE TO BE SUBMERGED INTO THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE A WRITTEN PROCEDURE ON WASHING, RINSING, AND SANITIZING LARGE EQUIPMENT OR PROVIDE A LARGER 3 COMPARTMENT OR REMOVE LARGE EQUIPMENT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED A MINOR LEAK AT THE HOT WATER KNOB AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 OBSERVED THE REAR AND FRONT CLOSETS NEED TO BE ORGANIZED AND STORE ALL ITEMS AT LEAST 6 INCHES FROM THE GROUND.

Base deductions−11 pts

Mar 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Oct 24

Canvass InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE EMPLOYEE'S TOILET ROOM. INSTRUCTED TO PROVIDE.

Base deductions−2 pts

Sep 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

May 23

Complaint InspectionPass w/ Conditions

4 High1 Med3 Basic

8 total1 risk factor

44/100inspection score

−51 pts

High Priority (4)

−40 pts

8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
OBSERVED THE FOOD HANDLER RUB THEIR HANDS ON THE APRON AND PROCEED TO TOUCH TACO SHELLS AND PLACE THEM ON THE GRILL. FOOD EMPLOYEES SHOULD CLEAN THEIR HANDS AS OFTEN NECESSARY TO REMOVE SOIL AND CONTAMINATION AND PREVENT CROSS-CONTAMINATION. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED. INSTRUCTED FOOD HANDLER TO WASH HANDS.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING CLEANSER AT THE HANDWASHING SINK LOCATED IN DISH ROOM/PREP AREA AND EMPLOYEE TOILET ROOM. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HAND-CLEANING LIQUID AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-030-(C). CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND DRYING PROVISION AT THE HANDWASHING SINK IN THE DISH ROOM. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE.CORRECTED ON SITE. PRIORITY FOUNDATION. 7-38-030(C), CITATION CONSOLIDATED WITH THE ABOVE VIOLATION.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
FOUND MANAGER STORING SLICED LIMES, CUT ONIONS, AND CILANTRO IN PREP COOLER. FOUND PREP COOLER AT-AT HAD AN IMPROPER COLD HOLDING TEMPERATURE OF 70F AT THE INSPECTION. NO TCS FOOD ITEMS WERE IN THE COOLER AT THE TIME OF INSPECTION. PREP COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH INSTRUCTED MANAGER TO NO LONGER USE COOLER UNTIL IT MAINTAINS A COLD HOLDING TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005.

Intermediate (1)

−5 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF, CHICKEN) AT IMPROPER HOT HOLDING TEMPERATURES RANGING FROM 122F - 124F LOCATED IN A HOT HOLDING UNIT IN THE FRONT FOOD PREP AREA. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS. INSTRUCTED TO MAINTAIN A MINIMUM HOT HOLDING TEMPERATURE OF 135F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. INSTRUCTED MANAGER TO DISCARD FOOD MANAGER REFUSES TO DISCARD FOOD.

Basic (3)

−6 pts

50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
FOUND NO RUNNING WATER AT THE ONLY HANDWASHING SINK LOCATED IN THE FOOD PREP /DISHWASHING AREA. WATER UNDER PRESSURE SHALL BE PROVIDED TO ALL FIXTURES, EQUIPMENT, AND NONFOOD EQUIPMENT REQUIRED TO USE WATER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. PRIORITY VIOLATION. 7-38-030(C).CITATION ISSUED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE CUSTOMER'S BATHROOM TOILET BOWL INOPERABLE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
FOUND NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.

Base deductions−51 pts

Risk factor bonus (1× +5)−5 pts

Dec 22

License InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 OBSERVED NO COOKING UTENSILS ON SITE. INSTRUCTED TO PROVIDE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-203.13 OBSERVED THE UTILITY SINK NOT PROPERLY TURNING ON. INSTRUCTED TO REPAIR SO THAT IT PROPERLY TURNS ON AT ALL TIMES AND HAS HOT AND COLD RUNNING WATER UNDER CITY PRESSURE.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE TOILET ROOMS. INSTRUCTED TO PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13 OBSERVED THE REAR STORAGE AREA WALLS WITHOUT COVING. INSTRUCTED TO PROVIDE COVING TO CLOSE THE SPACE BETWEEN THE WALL AND THE FLOOR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 OBSERVED TWO UNUSED REFRIGERATION UNITS IN THE FOOD PREP AREA (FROM THE PREVIOUS FACILITY). INSTRUCTED TO REMOVE OR CLEAN. OBSERVED CLUTTER IN THE FRONT STORAGE CLOSET. INSTRUCTED TO REMOVE UNNECESSARY ITEMS, ORGANIZE AND ELEVATE EVERYTHING AT LEAST 6 INCHES.

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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