What is Taqueria Tejupilco Llc's health inspection score?

Taqueria Tejupilco Llc has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Taqueria Tejupilco Llc last inspected?

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

How many health violations does Taqueria Tejupilco Llc have?

Taqueria Tejupilco Llc has 15 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria Tejupilco Llc safe to eat at?

Yes, Taqueria Tejupilco Llc has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Taqueria Tejupilco Llc serve?

Taqueria Tejupilco Llc serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Taqueria Tejupilco Llc

Name: Taqueria Tejupilco Llc
Address: 2933 N BROADWAY, Chicago, 60657
Rating: 90

2933 N BROADWAY, Chicago

Last Inspected: 2/18/2026

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0Excellent

Mexican•Lakeview

Ranked #179 of 999 in LakeviewBetter than 84% of mexican restaurants

Stable

6 inspections

Last: Feb 18, 2026

high confidence

Directions Order

Inspections

50%

Clean Rate

2.5

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

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility conditionHigh Priority

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-11

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

-5 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 89/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (90/100) 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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2933 N BROADWAY, Chicago, IL 60657

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Violation Timeline

Feb 2023

1 inspections

Feb

Apr 2023

1 inspections

1 high priority

3 basic

Feb 2024

1 inspections

Feb

Mar 2025

2 inspections

7 basic

Feb 2026

1 inspections

2 intermediate

2 basic

Feb

Inspection History

6 records on file

3 Canvass1 Canvass Re-Inspection2 License

Feb 26

Canvass InspectionLatestPass w/ Conditions

2 Med2 Basic

4 total

86/100inspection score

−14 pts

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE COLD HOLDING UNIT TO BE IMPROPER: AL PASTOR AT 48.6F, CHORIZO 56.7F, AND FISH AT 60.3F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $300.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
35APPROVED THAWING METHODS USED−5
OBSERVED FACILITY NOT MEETING THAWING REQUIREMENTS. FOOD HANDLER THAWING FROZEN AL PASTOR AND FROZEN REFRIED BEANS IN BUCKETS IN REAR PREP. INFORMED FOOD HANDLER OF PROPER THAWING METHODS (MUST UTILIZE RUNNING WATER WITH ENOUGH VOLATILITY WHEN THAWING). MUST MEET PROPER THAWING REQUIREMENTS AND MAINTAIN

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBRIS, DIRT BUILDUP AND/OR GREASE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.

Base deductions−14 pts

Mar 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Mar 25

Canvass InspectionFail

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
NOTED CLEAN LINENS IMPROPERLY STORED ON THE FLOOR OF THE REAR STORAGE. MUST PROPERLY STORE IN A CLEAN CONTAINER OFF THE FLOOR.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS IN THE REAR MUST BE ELEVATED AND ORGANIZED FROM THE FLOORS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED SHELVING ABOVE THE HAND WASHING SINK WITH A STYROFOAM CUP USED AS A CORNER GUARD. SURFACES MUST BE SMOOTH AND CLEANABLE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED OVER-SIZED POTS IN THE PREMISES UNABLE TO BE SUBMERGED IN THE THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE. THREE COMPARTMENT SINK NOT LARGE ENOUGH. MUST PROVIDE A LARGER THREE COMPARTMENT SINK FOR THE OVER-SIZED POTS, REMOVE ALL OVER-SIZED POTS OR PROVIDE A WRITTEN PROCEDURE TO DEMONSTRATE AN EFFECTIVE MEANS TO WASH, RINSE AND SANITIZE SUCH POTS. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CLOTH TOWELS AS LINER FOR SHELVING UNDER THE FLAT GRILL. SHELVING MUST BE SMOOTH AND CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOOR UNDER THE FRONT CASHIER/COUNTER WITH DIRT, DEBRIS. MUST CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED SOILED MOP HEADS IMPROPERLY STORED. MUST STORE INVERTED IN THE UTILITY SERVICE SINK.

Base deductions−14 pts

Feb 24

Canvass InspectionCleanPass

No violations

100/100inspection score

Apr 23

License InspectionPass w/ Conditions

1 High3 Basic

4 total1 risk factor

79/100inspection score

−16 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE DUCT TAPE AS A MEANS OF REPAIR AT PIPES UNDER THREE COMPARTMENT SINK AND AT CEILING TILE BY THE HOOD.SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NO BACKFLOW PREVENTION DEVICE AT MOP SINK,INSTRUCTED TO INSTALL.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NO SELF CLOSING DEVICE PROVIDED AT WASHROOM DOOR. INSTRUCTED TO PROVIDE.

Base deductions−16 pts

Risk factor bonus (1× +5)−5 pts

Feb 23

License InspectionCleanNot Ready

No violations

100/100inspection score

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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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