What is Los 3 Compadres DE Guerrero Llc's health inspection score?

Los 3 Compadres DE Guerrero Llc has a SafeDine safety score of 70 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 3 Compadres DE Guerrero Llc last inspected?

Los 3 Compadres DE Guerrero Llc was last inspected on July 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Los 3 Compadres DE Guerrero Llc have?

Los 3 Compadres DE Guerrero Llc has 29 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Los 3 Compadres DE Guerrero Llc safe to eat at?

Los 3 Compadres DE Guerrero Llc has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Los 3 Compadres DE Guerrero Llc serve?

Los 3 Compadres DE Guerrero Llc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Los 3 Compadres DE Guerrero Llc

Name: Los 3 Compadres DE Guerrero Llc
Address: 912 N WESTERN AVE, Chicago, 60622
Rating: 70

912 N WESTERN AVE, Chicago

Last inspected 10mo ago

▲Improving

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0Good

American•Wicker Park

Ranked #373 of 583 in Wicker ParkBetter than 22% of american restaurants

Improving

6 inspections

Last: Jul 17, 2025

medium confidence

Directions Order

Inspections

Clean Rate

4.8

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Facility conditionHigh Priority

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-34

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-9 pts

Potential hazards • 5 pts each

Basic

-11 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+10 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 66/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (70/100) 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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912 N WESTERN AVE, Chicago, IL 60622

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Violation Timeline

Oct 2023

2 inspections

2 high priority

3 intermediate

Oct

Oct 2024

1 inspections

1 high priority

2 basic

Nov 2024

1 inspections

1 basic

Nov

Jul 2025

2 inspections

1 high priority

5 intermediate

14 basic

Inspection History

6 records on file

2 Canvass Re-Inspection2 Canvass1 License Re-Inspection1 License

Jul 25

Canvass Re-Inspection InspectionLatestPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SQUEEZE BOTTLES AND SHAKERS)

Basic (3)

−6 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
4-903.11 (A;B;D) : MUST INVERT MULTI-USE UTENSILS AND SILVER-WARE ON DISH STORAGE SHELVES.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-301.12 : OBSERVED POTS TO LARGE TO BE SUBMERGED INTO 3- COMPARTMENT SINK TO BE PROPERLY SANITIZED MUST PROVIDE SMALLER POTS OR A LARGER SINK.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-301.14 : MUST PLACE FRYER UNDER VENTILATION HOOD.

Base deductions−11 pts

Jul 25

Canvass InspectionFail

1 High4 Med11 Basic

16 total

48/100inspection score

−52 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER TEMPERATURE OF 3-DOOR PREP COOLER AT 53.1�F. WITH TCS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON THE UNIT. MUST HAVE COLD HOLDING UNIT AT 41.0�F OR BELOW.EMAIL: FOOD@CITYOFCHICAGO.ORG WHEN READY. (PRIORITY 7-38-005)(COS)(CITATION ISSUED)

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF COOKED TCS FOODS SUCH AS 25LBS. COOKED STEAK-97.5F-105.8F.10LBS. COOKED CHICKEN-124.9F IN PANS ON PREP TABLE. THE PRODUCT WAS DISCARDED BY THE MANAGER. IT MUST HAVE HAD HOT HOLDING FOODS AT 135.0�F OR ABOVE. APPX.35LBS. $100.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT AND COOKED FOODS, SUCH AS 1.5LBS. SLICED TOMATO-50.7F.3LBS. GUACAMOLE-48.7F.1.5LBS. PICO DE GALLO-52.2F.4LBS. CACTUS-46.4F.7.5LBS. GROUND BEEF-46.4F.4LBS. PORK-48.4F..5LB. BEEF-49.8F..5LBS. SLICED HAM-51.8F. .5LBS. CHIROZO-49.5F. .5LBS. SHRIMP-50.2F. .5LB. CARNITAS-53.2F. .5LBS. TRIPE-50.0F. .5LBS SHREDDED LETTUCE-58.3F. INSIDE OF 3-DOOR PREP COOLER. THE PRODUCT WAS DISCARDED BY THE MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0�F OR BELOW. APPX. 25LBS. $90. (COS)(PRIORITY 7-38-005)(CONSOILDATED VIOLATION)
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SQUEEZE BOTTLES AND SHAKERS)
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED EVIDENCE OF APPX. 75 OR MORE RAT DROPPINGS ON FLOOR NEXT TO AND BEHIND HOT WATER TANK, TABLE, AND MATTRESS IN BASEMENT.MUST REMOVE RAT DROPPINGS, CLEAN AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 7/10/25.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)

Basic (11)

−22 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST INVERT MULTI-USE UTENSILS AND SILVER-WARE ON DISH STORAGE SHELVES.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
MUST INVERT PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION .
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR PREP COOLER.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST REPAIR OR REPLACE WORN/ DEEP GROOVES ON CUTTING BOARD ON TOPSIDE OF 3- DOOR PREP COOLER TO BE IN GOOD REPAIR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST ELIMINATE CRATES USED FOR FOOD STORAGE AND PROVIDE ADEQUATE SHELVING UNITS .
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED POTS TO LARGE TO BE SUBMERGED INTO 3- COMPARTMENT SINK TO BE PROPERLY SANITIZED MUST PROVIDE SMALLER POTS OR A LARGER SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN FOOD DEBRIS BUILD UP FROM GRILL TABLE,PREP TABLES, FRYER CABINET.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN DRY FOOD STORAGE AND MOP SINK CLOSET.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST PLACE FRYER UNDER VENTILATION HOOD.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN EXCESSIVE DEBRIS BUILD UP ON FILTERS AT HOOD OF COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A MISSING FOOD HANDLERS TRAINING FOR EMPLOYEE MUST PROVIDE AND MAINTAIN.

Base deductions−52 pts

Nov 24

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 OBSERVED 2 COOLERS NOT IN PROPER WORKING ORDER. INSTRUCTED MANAGER TO REPAIR OR REMOVE COOLERS FROM PREMISES TO AVOID UNNECESSARY CLUTTER.

Base deductions−2 pts

Oct 24

Canvass InspectionPass w/ Conditions

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED 1 DOOR COOLER WITH AN AMBIENT AIR TEMPERATURE OF 47 F. INSTRUCTED MANAGER TO ENSURE ALL COOLERS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. NO TCS FOODS STORED IN COOLER. COOLER TAGGED. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED PREP COOLER IN CUSTOMER WALK-THROUGH AREA. THE COOLER IS LOCATED NEAR TOILET ROOM HALLWAY, AND CUSTOMERS MUST WALK PAST SAID COOLER TO REACH THE TOILET ROOM. INSTRUCTED MANAGER TO LOCK COOLER TO AVOID POTENTIAL CROSS-CONTAMINATION BY CUSTOMER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED 2 COOLERS NOT IN PROPER WORKING ORDER. INSTRUCTED MANAGER TO REPAIR OR REMOVE COOLERS FROM PREMISES TO AVOID UNNECESSARY CLUTTER.

Base deductions−14 pts

Oct 23

License Re-Inspection InspectionPass w/ Conditions

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION, 7-38-010.

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Oct 23

License InspectionFail

1 High3 Med

4 total1 risk factor

70/100inspection score

−25 pts

High Priority (1)

−10 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION, 7-38-010.

Intermediate (3)

−15 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY FOR RAW OR UNDERCOOKED FOODS ON THE MENU. INSTRUCTED TO IDENTIFY SUCH FOODS BY ADDING A DISCLOSURE SUCH AS: "THESE ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CONTAIN UNDERCOOKED INGREDIENTS" AND ADD ASTERICKS NEXT TO FOOD ITEMS THAT ARE COOKED TO ORDER (EGGS, STEAK, ETC). ALSO ADD A STATEMENT THAT SAYS: "CONSUMING RAW OR UNDERCOOKED ANIMAL PRODUCTS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE MEDICAL CONDITIONS." INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION, 7-38-005.
36THERMOMETERS PROVIDED & ACCURATE−5
NO METAL STEM PROBE THERMOMETER ON THE PREMISES CAPABLE OF TAKING HOT AND COLD FOOD TEMPERATURES. INSTRUCTED TO PROVIDE A THERMOMETER TO TAKE HOT AND COLD FOOD TEMPERATURES. PRIORITY FOUNDATION, 7-38-005.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NO PEST CONTROL LOGBOOK ON SITE WITH UP-TO-DATE PEST CONTROL REPORTS, AND ALL NECESSARY DOCUMENTS THATS NEEDED INSIDE LOGBOOK SUCH AS: BUSINESS LICENSE, CHEMICALS USED, MAP, ETC. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION, 7-38-005.

Base deductions−25 pts

Risk factor bonus (1× +5)−5 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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