What is Los Molcajetes's health inspection score?

Los Molcajetes has a SafeDine safety score of 62 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Los Molcajetes last inspected?

Los Molcajetes was last inspected on March 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Los Molcajetes have?

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

Is Los Molcajetes safe to eat at?

Los Molcajetes has a safety score of 62/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Los Molcajetes serve?

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

Official Health Record

Los Molcajetes

Name: Los Molcajetes
Address: 3532-3536 W MONTROSE AVE, Chicago, 60618
Rating: 62

3532-3536 W MONTROSE AVE, Chicago

Data may be outdated — inspected 3/5/2025

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Fair

American•North Center

Ranked #435 of 559 in North CenterBetter than 22% of american restaurants

Improving

4 inspections

Last: Mar 5, 2025

low confidence

Directions Order

Inspections

Clean Rate

7.8

Avg Violations

15 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

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-38

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+31 pts

Latest

100% weight

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

Open location in Google Maps →

3532-3536 W MONTROSE AVE, Chicago, IL 60618

Open in Maps

View Menu Order Online

Violation Timeline

Oct 2023

1 inspections

7 basic

Oct

Jul 2024

1 inspections

5 high priority

1 intermediate

9 basic

Feb 2025

1 inspections

1 high priority

1 intermediate

4 basic

Feb

Mar 2025

1 inspections

3 basic

Inspection History

4 records on file

1 Complaint Re-Inspection2 Complaint1 License

Mar 25

Complaint Re-Inspection InspectionLatestPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
2-402.11 OBSERVED MULTIPLE FOOD HANDLING EMPLOYEES WIHTOUT HAIR RETSTRAINTS AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL FOOD HANDLING EMPLOYEES WEAR HAIR RESTRAINTS WHEN HANDLING FOODS TO PREVENT CONTAMINATION OF FOODS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES)
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, STORAGE AND BASEMENT AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS AND MAINTAIN.

Base deductions−6 pts

Feb 25

Complaint InspectionFail

1 High1 Med4 Basic

6 total1 risk factor

72/100inspection score

−23 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED FACILITY FOOD HANDLERS PREPARING AND HANDLING TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS (STEAK, CHICKEN, ETC.) WITHOUT ORIGINAL CITY OF CHICAGO FOOD SERVICE MANAGER AND CERTIFICATE ON SITE. VOIDED PHOTOCOPY POSTED IN KITCHEN. INFORMED PERSON IN CHARGE THAT AN ORIGINAL CITY OF CHICAGO FOOD SERVICE CERTIFICATE MUST BE POSTED AND CERTIFIED MANAGER MUST ALSO BE ON SITE DURING TCS FOOD PREP, COOKING, SERVING AND OPERATING HOURS. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 30 MICE DROPPINGS INBETWEEN BULK FOOD CONTAINERS ON STORAGE SHELVES IN BASEMENT DRY STORAGE AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE ALL RODENT DROPPINGS, CLEAN SURFACES, AND MAINTAIN PREMISES FREE OF PEST. RECOMMENDED RECEIVE ADDITIONAL PEST CONTROL SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Basic (4)

−8 pts

40PERSONAL CLEANLINESS−2
OBSERVED MULTIPLE FOOD HANDLING EMPLOYEES WIHTOUT HAIR RETSTRAINTS AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL FOOD HANDLING EMPLOYEES WEAR HAIR RESTRAINTS WHEN HANDLING FOODS TO PREVENT CONTAMINATION OF FOODS AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES)
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, STORAGE AND BASEMENT AREAS. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS AND MAINTAIN.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATIONS FROM 07/10/2024 INSPECTION, REPORT #2597314 NOT CORRECTED: #16-NOTED UPPER COMPARTMENT OF ICE MACHINE NOT CLEANED. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.#37-NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS #39-FOOD CONTAINERS STORED ON FLOOR INSIDE WALK-IN COOLER. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR. #47-NOTED TORN RUBBER GASKET INSIDE THE DOOR OF THE 3 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP AND DOOR OF SMALL REFRIGERATION UNIT AT THE BAR. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE. ALSO NOTED RUSTY AND DIRTY SHELVES INSIDE WALK IN COOLER AT THE BASEMENT FOOD PREP/DRY STORAGE AREA. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.#48- NOTED A LARGE POTS UNABLE TO FIT INSIDE THE 3 COMPARTMENT SINK FOR PROPER WASHING, RINSING AND SANITIZING. INSTRUCTED TO PRO

Base deductions−23 pts

Risk factor bonus (1× +5)−5 pts

Jul 24

Complaint InspectionPass w/ Conditions

5 High1 Med9 Basic

15 total1 risk factor

22/100inspection score

−73 pts

High Priority (5)

−50 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
NOTED EMPLOYEE SLICING READY TO EAT CHEESE WITH BARE HANDS. DISCUSSED WITH MANAGEMENT THE NO BARE HAND CONTACT WITH READY TO EAT FOODS. MUST WEAR USE GLOVES, TONGS OR SPOONS. PRIORITY #7-38-010. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NOTED HAND WASH SINK AT THE KITCHEN PREP ON FIRST FLOOR AND BASEMENT PREP AREA NOT EASILY ACCESSIBLE WITH MOP BUCKET AND FOOD STORAGE CONTAINERS INFRONT OF SINKS.MANAGER IMMEDIATELY HAD EMPLOYEES REMOVE THE MOP SINK AND FOOD CONTAINERS. INSTRUCTED TO HAVE ALL HAND WASH SINKS ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION #7-38-030(C). CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED UPPER COMPARTMENT OF ICE MACHINE NOT CLEANED. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NOTED EMPLOYEE WASHING DISHES AT THE 3 COMPARTMENT SINK WITHOUT SETTING IT UP TO WASH RINSE AND SANITIZE AS REQUIRED BY THE CODE. NO SANITIZER WAS USED TO SET UP THE SINK. INSTRUCTED MANAGEMENT TO ALWAYS SET UP THE SINK WHEN WASHING EQUIPMENT. MANAGER IMMEDIATELY HAD EMPLOYEE SET UP THE 3 COMPARTMENT SINK TO WASH RINSE AND SANITIZE USING THE CHLORINE. PRIORITY VIOLATION #7-38-025

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO PROPERLY LABEL ALL FOOD ITEMS WITH PRODUCT NAME INCLUDING BULK FOOD CONTAINERS.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD CONTAINERS STORED ON FLOOR INSIDE WALK-IN COOLER. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.
43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED TORN RUBBER GASKET INSIDE THE DOOR OF THE 3 DOOR REFRIGERATION UNIT AT THE KITCHEN PREP AND DOOR OF SMALL REFRIGERATION UNIT AT THE BAR. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE. ALSO NOTED RUSTY AND DIRTY SHELVES INSIDE WALK IN COOLER AT THE BASEMENT FOOD PREP/DRY STORAGE AREA. INSTRUCTED TO DETAIL CLEAN, REPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED CARDBOARD BOXES USED TO LINE SHELVES AT THE BASEMENT FOOD PREP/DRY STORAGE AREA. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED A LARGE POTS UNABLE TO FIT INSIDE THE 3 COMPARTMENT SINK FOR PROPER WASHING, RINSING AND SANITIZING. INSTRUCTED TO PROVIDE A PROCEDURE FOR PROPER WASHING AND SANITIZING OF EQUIPMENT OR REMOVE EQUIPMENT.(LARGE POTS AND PANS)
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NOTED EMPLOYEE WASH ROOMS ON PREMISE WITH GARBAGE RECEPTACLES AND NO LIDS. INSTRUCTED TO PROVIDE TRASH CANS WITH LIDS AT ALL WOMEN WASH ROOMS AND UNISEX WASH ROOMS
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NOTED OUTSIDE GARBAGE DUMPSTER OVERLOADED AND PREVENTING PROPER LID CLOSURE. INSTRUCTED TO ALWAYS HAVE DUMPSTER LID CLOSED TO PREVENT FOOD SOURCE FOR PEST. ALSO NOTED OUTSIDE GREASE CONTAINER NOT MAINTAINED WITH THICK GREASE ON TOP OF CONTAINER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN GREASE CONTAINER. PRIORITY FOUNDATION #7-38-020(B). PRIORITY FOUNDATION #7-38-020(B).
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING:- --FLOORS UNDERNEATH THE PREP TABLE AT THE KITCHEN PREP AREA -- DIRTY AND DUSTY CEILING FANS INSIDE THE WALK IN COOLER AND FIRST FLOOR KITCHEN PREP AREA.

Base deductions−73 pts

Risk factor bonus (1× +5)−5 pts

Oct 23

License InspectionPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED 4 OUT OF 10 EMPLOYEES WITHOUT FOOD HANDLER CERTIFICATE. INSTRUCTED TO PROVIDE CERTIFICATE FOR EACH EMPLOYEE.
58ALLERGEN TRAINING AS REQUIRED−2
ONE 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.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO SEAL OR PAINT RAW WOOD STORAGE SHELVES IN THE BASEMENT STORAGE AREA.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO REFINISH OR REPLACE CUTTING BOARD WITH STAIN AND DEEP SEAMS ON TOP OF (2) PREP COOLER IN THE KITCHEN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
INSTRUCTED TO REPAINT OR REPLACE RUSTY METAL RACKS NEXT TO THE PREP TABLE IN THE BASEMENT PREP AREA.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK IN THE KITCHEN AND 3 COMPARTMENT BAR SINK BEHIND THE BAR.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST ACCUMULATION IN THE BASEMENT WALK-IN COOLER.

Base deductions−14 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

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.

Explore More

Restaurants in Chicago American Restaurants Best in Chicago All Illinois Restaurants