What is Casa Latina's health inspection score?

Casa Latina has a SafeDine safety score of 80 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Casa Latina last inspected?

Casa Latina was last inspected on November 7, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Casa Latina have?

Casa Latina has 19 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Casa Latina safe to eat at?

Casa Latina has a good safety record with a score of 80/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Casa Latina serve?

Casa Latina serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Casa Latina

Name: Casa Latina
Address: 4100-4102 N KEDZIE AVE, Chicago, 60618
Rating: 80

4100-4102 N KEDZIE AVE, Chicago

Last Inspected: 11/7/2025

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0Good

American•North Center

Ranked #293 of 559 in North CenterBetter than 22% of american restaurants

Stable

5 inspections

Last: Nov 7, 2025

high confidence

Directions Order

Inspections

40%

Clean Rate

3.8

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Facility conditionHigh Priority

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

-1 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 79/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (80/100) 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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4100-4102 N KEDZIE AVE, Chicago, IL 60618

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Violation Timeline

Oct 2023

1 inspections

3 high priority

1 intermediate

5 basic

Oct

Oct 2024

1 inspections

Nov 2024

1 inspections

3 high priority

2 basic

Nov

Oct 2025

1 inspections

Nov 2025

1 inspections

1 high priority

1 intermediate

3 basic

Nov

Inspection History

5 records on file

2 Canvass2 Non-Inspection1 License

Nov 25

Canvass InspectionLatestPass

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
MUST PROVIDE HANDWASHING SIGNAGE FOR HANDWASHING SINK IN BOTH MEN AND WOMEN RESTROOMS.

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED FACILITY THAWING FROZEN SHRIMP AND OCTOPUS IN ROOM TEMPERATURE ON THE PREP TABLE IN THE REAR PREP AREA. INSTRUCTED TO THAW TCS FOODS IN REFRIGERATION THAT MAINTAINS A TEMPERATURE OF 41F OR BELOW OR UNDER RUNNING WATER THAT IS 70F OR BELOW.

Basic (3)

−6 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WET MOP STORED IN THE HALLWAY IN FRONT OF WOMENS RESTROOM. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY WHEN NOT IN USE.
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING ON SITE FOR CITY OF CHICAGO FOOD MANAGER(S). INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LOW WATER PRESSURE FOR HOT WATER AT THE HANDWASHING SINK IN THE REAR PREP AREA NEXT TO ICE MACHINE. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−21 pts

Oct 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Nov 24

Canvass InspectionPass w/ Conditions

3 High2 Basic

5 total2 risk factors

56/100inspection score

−34 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE A TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES OF EMPLOYEE HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO PROCEDURE AND KIT ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA. LEFT ONE PAGER AND INSTRUCTED TO MAINTAIN PROCEDURE AND KIT CONTAINING ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK LOCATED IN BAR. INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN GASKET ON 2 DOOR PREP COOLER OPPOSITE COOK LINE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BROKEN, UNUSED COOLER IN REAR PREP AREA NEXT TO FREEZER. INSTRUCTED TO EITHER REPAIR AND MAINTAIN IN GOOD CONDITION OR REMOVE FROM PREMISES.

Base deductions−34 pts

Risk factor bonus (2× +5)−10 pts

Oct 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Oct 23

License InspectionPass w/ Conditions

3 High1 Med5 Basic

9 total2 risk factors

45/100inspection score

−45 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT KILLS NOROVIRUS) PRIORITY FOUNDATION VIOLATION 7-38-005
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT HANDSINK IN PREP (DISHWASHING AREA) AND IN BAR AREA,

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE WALK-IN COOLER AND IN PREP COOLER IN THE KITCHEN.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO REFINISH OR REPLACE CUTTING BOARDS WITH DEEP SEAMS AND STAIN (ON TOP OF THE PREP TABLE) IN THE KITCHEN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
INSTRUCTED TO REPAIR LEAKY DRAINPIPE UNDERNEATH HANDSINK IN THE BAR AREA.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED COOKING EQUIPMENT IN OUTDOOR (SIDE) PATIO AREA. INSTRUCTED TO REMOVE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CONDENSING UNIT AND CEILING WITH EXCESSIVE DUST INSIDE WALK-IN COOLER BEHIND THE BAR.
58ALLERGEN TRAINING AS REQUIRED−2
CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. INSTRUCTED MANAGEMENT, ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH ALLERGEN TRAINING CERTIFICATION.

Base deductions−45 pts

Risk factor bonus (2× +5)−10 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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