What is Little Madrid Tapas-cafe Chicago's health inspection score?

Little Madrid Tapas-cafe Chicago has a SafeDine safety score of 72 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Little Madrid Tapas-cafe Chicago last inspected?

Little Madrid Tapas-cafe Chicago was last inspected on June 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Little Madrid Tapas-cafe Chicago have?

Little Madrid Tapas-cafe Chicago has 30 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Little Madrid Tapas-cafe Chicago safe to eat at?

Little Madrid Tapas-cafe Chicago has a good safety record with a score of 72/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Little Madrid Tapas-cafe Chicago

Name: Little Madrid Tapas-cafe Chicago
Address: 5663-5665 N CLARK ST, Chicago, 60660
Rating: 72

5663-5665 N CLARK ST, Chicago

Last inspected 10mo ago

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0Good

Edgewater

Ranked #159 of 237 in Edgewater

Declining

5 inspections

Last: Jun 5, 2025

medium confidence

Directions Order

Inspections

40%

Clean Rate

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-28

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-6 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-16 pts

Latest

100% weight

100

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

5663-5665 N CLARK ST, Chicago, IL 60660

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Violation Timeline

Jun 2023

1 inspections

Jun

May 2024

2 inspections

2 high priority

5 intermediate

15 basic

May 2025

1 inspections

May

Jun 2025

1 inspections

1 high priority

2 intermediate

5 basic

Inspection History

5 records on file

2 Canvass1 Non-Inspection1 Canvass Re-Inspection1 License

Jun 25

Canvass InspectionLatestPass

1 High2 Med5 Basic

8 total

70/100inspection score

−30 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED MULTIPLE HAND SINKS WITHOUT HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORED IN CONTAINERS IN ALL THE COOLERS, WALK IN COOLER AND DRY STORAGE WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM'S NAME WHEN FOOD HAS BEEN REMOVE FROM ITS ORIGINAL PACKAGING.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED DEAD ROACHES IN BAR PREP AREA BEHIND BEER COOLER, IN UTILITY ROOM, AND UNDER DRY STORAGE RACK. INSTRUCTED TO REMOVE, DETAIL CLEAN, AND SANITZE AFFECTED AREAS.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RAW WOOD SHELVES, SURFACES, AND FIXTURES. INSTRUCTED TO SEAL OR PAINT TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED DRAINPIPE LEAKING UNDER HAND WASHING SINK IN MAIN PREP AREA ADJACENT TO DRY STORAGE. INSTRUCTED TO REPAIR LEAKING DRAINPIPE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MOP IN A POSITION THAT DOES NOT ALLOW TO DRY PROPERLY AND PREVENT PEST HARBORAGE. MUST STORE MOP AFTER USE IN A MOUNTED POSITION THAT ALLOWS FOR AIR-DRYING WITHOUT SOILING AND PEST HARBORAGING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.

Base deductions−30 pts

May 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

May 24

Canvass Re-Inspection InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
: 6-202.15--- OUTER OPENING NOT PROTECTED AT THE FRONT ENTRANCE/EXIT DOUBLE DOORS. OPEN 1/4 INCH GAP ON ONE EXTERIOR DOOR AND GAP UNDER ONE INTERIOR DOOR. MUST PROVIDE A TIGHT FITTING SEAL ON ALL DOORS.

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11-- MUST PROVIDE A SPLASH GUARD BETWEEN THE DISH THREE COMPARTMENT SINK AND THE HAND WASHING SINK.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-903.11(A;C)--- ALL STORED ITEMS THROUGHOUT THE MOP SINK CLOSET MUST BE ELEVATED FROM THE FLOORS AND UNNECESSARY ITEMS REMOVED TO PREVENT PEST HARBORING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.19---- NOTED PEELING PLASTIC ON THE SIDE OF THE KITCHEN TALL REACH-IN FREEZER. MUST REMOVE PEELING PLASTIC.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13---- EXCESSIVE RUST ON THE BOTTOM SHELVING OF THE KITCHEN METAL PREP TABLE. MUST REMOVE RUST TO MAKE SMOOTH AND CLEANABLE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15---- SPRAYER ARM AT THE DISH AREA SCRAPER SINK FALLS BELOW THE WATER BASIN LINE OF THE SINK. MUST REPAIR TO HANG ABOVE THE BASIN LINE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.11--- WATER DAMAGED CEILING TILES IN THE MOP CLOSET ABOVE THE MOP SINK. MUST REPLACE.-----HOLE IN THE CORNER WALL UNDER THE KITCHEN THREE COMPARTMENT SINK. MUST SEAL.

Base deductions−17 pts

May 24

Canvass InspectionFail

2 High4 Med9 Basic

15 total1 risk factor

37/100inspection score

−58 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE/AVAILABLE THAT IS VERIFIED FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HOT WATER AVAILABLE AT THE KITCHEN/DISH HAND WASHING SINK. HOT HANDLE STRIPPED UNABLE TO TURN ON OR OFF HOT WATER. WATER TEMPERATURE NOTED AT 58.3F. MUST PROVIDE HOT WATER AT HAND SINK WITH A FUNCTIONAL HANDLE. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.

Intermediate (4)

−20 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER FOOD TEMPERATURES IN THE COOKS LINE TALL REACH-IN COOLER SLICED SAUSAGE AT 44.1, REDUCED SAUCE AT 49.3F, DATE STUFFED BACON AT 46.5 AND 47.8F. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDERCOOKED SUCH AS EGGS. MUST DISCLOSE AND REMIND CUSTOMERS OF SUCH FOOD ON BOTH THE PRINTED AND VIRTUAL MENUS. PRIORITY FOUNDATION VIOLATION.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOOD CONTAINERS MUST BE PROPERLY LABELED WITH THE PRODUCT COMMON NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OUTER OPENING NOT PROTECTED AT THE FRONT ENTRANCE/EXIT DOUBLE DOORS. OPEN 1/4 INCH GAP ON ONE EXTERIOR DOOR AND GAP UNDER ONE INTERIOR DOOR. MUST PROVIDE A TIGHT FITTING SEAL ON ALL DOORS.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST PROVIDE A SPLASH GUARD BETWEEN THE DISH THREE COMPARTMENT SINK AND THE HAND WASHING SINK.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
ALL PRE-SET TABLEWARES MUST BE PROTECTED FROM CONTAMINATION.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE MOP SINK CLOSET MUST BE ELEVATED FROM THE FLOORS AND UNNECESSARY ITEMS REMOVED TO PREVENT PEST HARBORING.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED PEELING PLASTIC ON THE EXTERIOR OF THE METAL THREE COMPARTMENT SINK AT THE BAR AREA AND SIDE OF THE KITCHEN TALL REACH-IN FREEZER. MUST REMOVE PEELING PLASTIC.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST PROVIDE SINK STOPPERS FOR THE KITCHEN/DISH THREE COMPARTMENT SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXCESSIVE RUST ON THE BOTTOM SHELVING OF THE KITCHEN METAL PREP TABLE. MUST REMOVE RUST TO MAKE SMOOTH AND CLEANABLE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
SPRAYER ARM AT THE DISH AREA SCRAPER SINK FALLS BELOW THE WATER BASIN LINE OF THE SINK. MUST REPAIR TO HANG ABOVE THE BASIN LINE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED SOILED MOPS IMPROPERLY STORED IN THE MOP CLOSET. MUST STORE INVERTED IN THE UTILITY SERVICE SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WATER DAMAGED CEILING TILES IN THE MOP CLOSET ABOVE THE MOP SINK. MUST REPLACE.----FLOORS UNDER AND AROUND THE KITCHEN THREE COMPARTMENT SINK AND GREASE TRAP WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.----HOLE IN THE CORNER WALL UNDER THE THREE COMPARTMENT SINK. MUST SEAL.

Base deductions−58 pts

Risk factor bonus (1× +5)−5 pts

Jun 23

License InspectionCleanPass

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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