What is Cecina Y Mariscos's health inspection score?

Cecina Y Mariscos has a SafeDine safety score of 51 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Cecina Y Mariscos last inspected?

Cecina Y Mariscos was last inspected on June 3, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Cecina Y Mariscos have?

Cecina Y Mariscos has 31 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Cecina Y Mariscos safe to eat at?

Cecina Y Mariscos has a safety score of 51/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

Official Health Record

Cecina Y Mariscos

Name: Cecina Y Mariscos
Address: 1934 W 47TH ST, Chicago, 60609
Rating: 51

1934 W 47TH ST, Chicago

Last inspected 10mo ago

▲Improving

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0Fair

Chicago

Ranked #960 of 1000 in Chicago

Improving

4 inspections

Last: Jun 3, 2025

medium confidence

Directions Order

Inspections

Clean Rate

7.8

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-50

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+16 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 50/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (51/100) 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

1934 W 47TH ST, Chicago, IL 60609

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Violation Timeline

Jun 2023

1 inspections

4 basic

Jun

Apr 2024

2 inspections

2 high priority

6 intermediate

16 basic

Jun 2025

1 inspections

2 high priority

1 basic

Jun

Inspection History

4 records on file

2 Canvass1 Canvass Re-Inspection1 License

Jun 25

Canvass InspectionLatestPass w/ Conditions

2 High1 Basic

3 total1 risk factor

73/100inspection score

−22 pts

High Priority (2)

−20 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING TIME OF INSPECTION WITH VALID ORGINAL CERTIFICATE WHILEP PREPARING AND SERVING (STEAK, RICE, EGGS) INSTRUCTED TO PROVIDE AT LEAST ONE CERTIFICATE HOLDER ON SITE WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND SOAP AVAILABLE AT HANDSINK LOCATED IN (IN USE PREP AREA) DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES FOR PROPER HANDWASHING. PRIORITY FOUNDATION VIOLATION. #7-38-030 (C). CITATION ISSUED. PIC PROVIDED AT THIS TIME

Basic (1)

−2 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DIMMED LIGHTS THROUGHOUT KITCHEN NEAR PREP AREA ACROSS FROM STOVE. INSTRUCTED TO INTENSIFY LIGHTING.

Base deductions−22 pts

Risk factor bonus (1× +5)−5 pts

Apr 24

Canvass Re-Inspection InspectionFail

1 High2 Med8 Basic

11 total1 risk factor

59/100inspection score

−36 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
2-101.11 NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (EGGS) HAS BEEN PREPARED AND SERVED. THE MANAGER ARRIVED 30 MINUTES AFTER THE INSPECTION STARTED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.CITATION ISSUED

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204-112 NOTED NO THERMOMETERS INSIDE REFRIGERATION UNITS CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-602.11(A;B:1-4,6,; C,D)NOTED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR AND RICE). I INSTRUCTED THE PERSON IN CHARGE OF ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS THAT MUST BE LABELED WITH THE CONTENTS' NAMES.

Basic (8)

−16 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
3-304.14 OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD AND MAINATIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101-19 OBSERVED RUSTED STORAGE RACKS IN ALL REFRIGERATION UNITS. SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVED THE DEEP FREEZER CHEST IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-202.11 OBSERVED A BURNED OUT LIGHT-BULB UNDER IN THE HOOD UNIT. INSTRUCTED TO REPLACE BULB AND MAINTAIN LIGHTING IN THE UNIT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-202.11 OBSERVED A MISSING LIGHT SHIELD IN THE KITCHEN, AND CEILING LIGHT AND ABOVE THE PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-202.14 OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE EXHAUST VENTILATION IN THE KITCHEN PREP AREA BY THE ICE MACHINE. MUST DETAIL CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13 OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13 OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.

Base deductions−36 pts

Risk factor bonus (1× +5)−5 pts

Apr 24

Canvass InspectionFail

1 High4 Med8 Basic

13 total

54/100inspection score

−46 pts

High Priority (1)

−10 pts

14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED NO SHELLSTOCK TAG ATTACHED TO CONTAINER OF CHESAPEAKE OYSTERS, LOCATED IN BASEMENT REFRIGERATOR. INFORMED MANAGER THAT SHELLFISH SHELLSTOCK TAG MUST REMAIN ATTACHED TO CONTAINER UNTIL CONTAINER IS EMPTY. INSTRUCTED TO PROVIDE APPROVAL SOURCES OF SHELLFISH AND MAINTAIN TAGS FOR 90 DAYS ON PREMISES. THE MANAGER VOLUNTARILY DISCARDED 1 LB AT A VALUE OF $7. PRIORITY FOUNDATION VIOLATION # 7-38-005. CITATION ISSUED. MUST PROVIDE THE DATE ON ALL SHELLFISH TAGS WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED AND STORE ALL SHELLFISH TAGS IN CHRONOLOGICAL ORDER FOR AT LEAST 90 DAYS FROM THE SALE DATE. PRIORITY FOUNDATION VIOLATION #7-38-005. CONSOLIDATED WITH THE ABOVE VIOLATION.

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE COLD HOLDING UNIT TO BE IMPROPER: OYSTERS AT 55.0 F, FISH AT 55.0F, SQUID AT 54.0 F AND SHRIMP AT 55.0F. THE MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 2 LBS OF FISH, 1 LBS OF OYSTER, 1 LBS OF SQUID, AND 1/2 LBS OF SHRIMP THROUGH THE DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (COOKED BEANS AND MARINATED TONGUE) NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS PLACED IN ALL COLD-HOLDING UNITS. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED."
36THERMOMETERS PROVIDED & ACCURATE−5
NOTED NO THERMOMETERS INSIDE REFRIGERATION UNITS CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR AND RICE). I INSTRUCTED THE PERSON IN CHARGE OF ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS THAT MUST BE LABELED WITH THE CONTENTS' NAMES.

Basic (8)

−16 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WET WIPING CLOTHS ON SEVERAL PREP SURFACE AREAS. INSTRUCTED TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD AND MAINATIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTED STORAGE RACKS IN ALL REFRIGERATION UNITS. SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO REPAIR AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE DEEP FREEZER CHEST IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A BURNED OUT LIGHT-BULB UNDER IN THE HOOD UNIT. INSTRUCTED TO REPLACE BULB AND MAINTAIN LIGHTING IN THE UNIT.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED A MISSING LIGHT SHIELD IN THE KITCHEN, AND CEILING LIGHT AND ABOVE THE PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED AN ACCUMULATION OF DIRT/DEBRIS BUILDUP ON THE EXHAUST VENTILATION IN THE KITCHEN PREP AREA BY THE ICE MACHINE. MUST DETAIL CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CITY OF CHICAGO FOOD CERTIFIED MANAGER WITH NO PROOF OF ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.

Base deductions−46 pts

Jun 23

License InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED NO SPLASHGUARD BETWEEN REAR EXPOSED HAND SINK AND DRAINBOARD OF 3 COMPARTMENT SINK AND ALSO INBETWEEN HANDWASH SINK AND PREP TABLE. MUST INSTALL A WASHABLE SPLASHGUARD.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS IN THE BASEMENT PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS AND MAINTAIN AT ALL TIMES.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SLOW DRAINING THREE COMPARTMENT SINK IN BASEMENT PRPE AREA. INSTRUCTRED TO REPAIR AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO BACKFLOW PREVENTER DEVICE ON ICE MACINE IN BASEMENT. INSTRUCTED TO INSTALL TO ENSURE DEVICE CAN BE LOCATED, SERVICED, AND MAINTAINED.

Base deductions−8 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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