What is Cevicheria Y Restaurant Rio Balsas's health inspection score?

Cevicheria Y Restaurant Rio Balsas has a SafeDine safety score of 100 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cevicheria Y Restaurant Rio Balsas last inspected?

Cevicheria Y Restaurant Rio Balsas was last inspected on March 17, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cevicheria Y Restaurant Rio Balsas have?

Cevicheria Y Restaurant Rio Balsas has 25 total violations across 17 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cevicheria Y Restaurant Rio Balsas safe to eat at?

Yes, Cevicheria Y Restaurant Rio Balsas has an excellent safety record with a score of 100/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Cevicheria Y Restaurant Rio Balsas serve?

Cevicheria Y Restaurant Rio Balsas serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Cevicheria Y Restaurant Rio Balsas

Name: Cevicheria Y Restaurant Rio Balsas
Address: 1161 N PULASKI RD, Chicago, 60651
Rating: 100

1161 N PULASKI RD, Chicago

Last Inspected: 3/17/2026

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0Excellent

American•Humboldt Park

Ranked #4 of 9 in Humboldt ParkBetter than 17% of american restaurants

Stable

7 inspections

Last: Mar 17, 2026

high confidence

Directions Order

Inspections

43%

Clean Rate

3.6

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-0

Final Score

100

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

0 pts

100

Latest

100% weight

100

2nd

60% weight

100

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

1161 N PULASKI RD, Chicago, IL 60651

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Violation Timeline

Dec 2024

1 inspections

3 basic

Dec

Jan 2025

1 inspections

4 basic

Jun 2025

1 inspections

2 high priority

3 intermediate

5 basic

Jun

Jul 2025

1 inspections

1 high priority

2 intermediate

5 basic

Jan 2026

1 inspections

Jan

Feb 2026

1 inspections

Mar 2026

1 inspections

Mar

Inspection History

7 records on file

1 Canvass2 Non-Inspection1 Canvass Re-Inspection2 Complaint1 Complaint Re-Inspection

Mar 26

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

Feb 26

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Jan 26

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Jul 25

Canvass Re-Inspection InspectionPass

1 High2 Med5 Basic

8 total

70/100inspection score

−30 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
6-301.14: OBSERVED HANDWASHING SIGN MISSING IN THE TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.

Intermediate (2)

−10 pts

35APPROVED THAWING METHODS USED−5
3-501.13: OBSERVED IMPROPER THAWING OF SHRIMP. FOUND THAWING AT ROOM TEMPERATURE. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS LEAVING FOOD ITEM IN REFRIGERATOR OVER NIGHT.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
6-202.15: OBSERVED THE FRONT ENTRANCE DOOR NEED TO BE RODENT PROOF AT THE BOTTOM. INSTRUCTED TO RODENT PROOF AND MAINTAIN.

Basic (5)

−10 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-904.11: OBSERVED SERVING/COOKING SPPONS IN THE REAR SDISHWASHING/ PREP AREA NOT INVERTED. INSTRUCTED TO INVERT AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-301.12: OBSERVED PLASTIC BAGS BEING USED AS SINK STOPPERS FOR THE WAREWASHING SINK. INSTRUCTED TO PROVIDE THREE ADEQUATE SINK STOPPERS AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17: OBSERVED NO LID ON THE RECEPTACLE IN THE ALL-GENDER TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.13: OBSERVED FLOORS IN REAR DRY STORAGE CLOSET AND UNDER THE PREP TABLES AND COOKING EQUIPMENT IN THE FRONT IN NEED OF CLEANING. INSTRUCTED TO CLEAN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-303.11: OBSERVED TWO LIGHTS NOT WORKING IN THE REAR DISHWASHING/ PREP AREA. INSTRUCTED TO REPAIR/ REPLACE AND MAINTAIN.

Base deductions−30 pts

Jun 25

Complaint InspectionPass w/ Conditions

2 High3 Med5 Basic

10 total

55/100inspection score

−45 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SIGN MISSING IN THE TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURE OF REFRIGERATOR AT 65.6F WITH TCS FOODS STORED INSIDE FOR SALE. UNIT WAS TAGGED, PLEASE REVIEW COMMENTS FOR TAG REMOVAL INSTRUCTIONS. MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATIONS ISSUED

Intermediate (3)

−15 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. FOUND POTS OF BEEF(50.1F) AND FISH (55.1F) SOUPS IN A TWO-DOOR COOLER. IN ANOTHER COOLER FOUND CUT TOMATOES AND ONIONS (59.3F), STEAK (49.2F), STEAK (49.7F), PORK (51.3F), CHICKEN (47.1F), SOUR CREAM (46.4F). APPROXIMATELY 85LBS OF PRODUCT WERE DISCARDED AT $200 WORTH OF PRODUCT. MUST HAVE COLD HOLDING FOODS AT 41.0�F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED
35APPROVED THAWING METHODS USED−5
OBSERVED IMPROPER THAWING OF SHRIMP. FOUND THAWING AT ROOM TEMPERATURE. INSTRUCTED TO USE PROPER THAWING METHODS SUCH AS LEAVING FOOD ITEM IN REFRIGERATOR OVER NIGHT.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THE FRONT ENTRANCE DOOR NEED TO BE RODENT PROOF AT THE BOTTOM. INSTRUCTED TO RODENT PROOF AND MAINTAIN.

Basic (5)

−10 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED SERVING/COOKING SPPONS IN THE REAR SDISHWASHING/ PREP AREA NOT INVERTED. INSTRUCTED TO INVERT AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED PLASTIC BAGS BEING USED AS SINK STOPPERS FOR THE WAREWASHING SINK. INSTRUCTED TO PROVIDE THREE ADEQUATE SINK STOPPERS AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO LID ON THE RECEPTACLE IN THE ALL-GENDER TOILET ROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS IN REAR DRY STORAGE CLOSET AND UNDER THE PREP TBALES AND COOKING EQUIPMENT IN THE FRONT IN NEED OF CLEANING. INSTRUCTED TO CLEAN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED TWO LIGHTS NOT WORKING IN THE REAR DISHWASHING/ PREP AREA. INSTRUCTED TO REPAIR/ REPLACE AND MAINTAIN.

Base deductions−45 pts

Jan 25

Complaint InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLER WITH NO HAIR RESTRAINT. INSTRUCTED TO PROVIDE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED HANDWASHING SINK IN THE EMPLOYEE RESTROOM NOT SEALED/ATTACHED PROPERLY. INSTRUCTED TO CORRECT AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOP BEING STORED IMPROPERLY IN DRY STORAGE AREA. INSTRUCTED TO STORE MOP PROPERLY.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NO LIGHT SHIELDS/COVERS IN THE DISHWASH AREA AND EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE AND MAINTAIN..

Base deductions−8 pts

Dec 24

Complaint Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED HANDWASHING SINK IN THE EMPLOYEE RESTROOM NOT SEALED TO ADJACENT WALL WITH APPROXIMATELY 1" GAP BETWEEN WALL AND SINK, AND EXPOSED TO SEEPAGE AND SPILLAGE. INSTRUCTED TO REPAIR OR REPLACE SEAL BETWEEN HANDWASHING SINK AND ADJACENT WALL AND MAINTAIN ALL EQUIPMENT EXPOSED TO SEEPAGE OR SPILLAGE SEALED TO ADJACENT WALLS AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS BENEATH COOKING AND COLD-HOLDING EQUIPMENT IN THE FRONT KITCHEN AREA AND REAR STORAGE AREA TO BE SOILED WITH DRIED FOOD DEBRIS AND OTHER SOILS. INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF FOOD DEBRIS AND OTHER SOILS AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED GREASE DRIP CATCH MISSING FROM VENTILATION HOOD SYSTEM AT THE MAIN COOK LINE, VENTILATION HOOD DRIPPING COLLECTED GREASE ABOVE COOK SURFACES AND EXPOSED FOOD. INSTRUCTED TO REPAIR OR REPLACE GREASE DRIP CATCH AND MAINTAIN VENTILATION HOOD SYSTEMS ADEQUATELY EQUIPPED TO PREVENT GREASE FROM DRIPPING OR DRAINING ONTO FOOD OR EQUIPMENT.

Base deductions−6 pts

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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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