What is Taqueria Y Carnitas Don Valdez's health inspection score?

Taqueria Y Carnitas Don Valdez has a SafeDine safety score of 96 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Taqueria Y Carnitas Don Valdez last inspected?

Taqueria Y Carnitas Don Valdez was last inspected on February 24, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria Y Carnitas Don Valdez have?

Taqueria Y Carnitas Don Valdez has 22 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria Y Carnitas Don Valdez safe to eat at?

Yes, Taqueria Y Carnitas Don Valdez has an excellent safety record with a score of 96/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Taqueria Y Carnitas Don Valdez serve?

Taqueria Y Carnitas Don Valdez serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Taqueria Y Carnitas Don Valdez

Name: Taqueria Y Carnitas Don Valdez
Address: 3119 W LAWRENCE AVE, Chicago, 60625
Rating: 96

3119 W LAWRENCE AVE, Chicago

Last Inspected: 2/24/2026

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0Excellent

Mexican•Lincoln Square

Ranked #35 of 448 in Lincoln SquareBetter than 84% of mexican restaurants

Stable

6 inspections

Last: Feb 24, 2026

high confidence

Directions Order

Inspections

17%

Clean Rate

3.7

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-4

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-1 pts

Potential hazards • 5 pts each

Basic

-3 pts

Best practices • 2 pts each

Inspection Timeline

+1 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

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3119 W LAWRENCE AVE, Chicago, IL 60625

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Violation Timeline

Jan 2024

2 inspections

3 intermediate

8 basic

Jan

Apr 2024

1 inspections

5 basic

Apr 2025

2 inspections

1 intermediate

3 basic

Apr

Feb 2026

1 inspections

2 basic

Inspection History

6 records on file

3 Canvass2 Canvass Re-Inspection1 Short Form Complaint

Feb 26

Canvass InspectionLatestPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CORN TORTILLAS STORED IN A GROCERY BAG IN THE REFRIGERATOR IN THE FRONT SERVING AREA. INSTRUCTED NOT TO STORE TORILLAS IN SINGLE SERVICE BAGS AND TO INSTEAD STORE IN FOOD GRADE BAGS OR CONTAINERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WET MOPS STORED IN DISHWASHING/PREP AREA. INSTRUCTED TO HANG WET MOPS TO ALLOW TO DRY WHEN NOT IN USE.

Base deductions−4 pts

Apr 25

Canvass Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Apr 25

Canvass InspectionFail

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THE PEST CONTROL LOG BOOK NOT MAINTAINED.THE LAST PEST INSPECTION REPORT WAS DATED 12/19/2023.INSTRUCTED TO PROVIDE AT LEAST 2 PEST INSPECTION REPORTS PER YEAR AS REQUIRED AND MAINTAIN THEM IN THE PEST CONTROL LOG BOOK FOR REVIEW AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-020(C),CITATION ISSUED.

Basic (3)

−6 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER LEAK AT BASE OF FAUCET AT THE DISHWASHING 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE WOMEN WASHROOM.MUST PROVIDE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED ACCUMULATION OF DUST ON THE VENTILATION COVERS INSIDE THE WASHROOMS. INSTRUCTED TO CLEAN AND MAINTAIN.

Base deductions−11 pts

Apr 24

Short Form Complaint InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED MISSING SPLASHGUARD AT UTILITY MOP SINK.INTRUCTED TO INSTALL A WASHABLE SPLASHGUARD AT LEFT SIDE OF THE UTILITY MOP SINK AND MAINTAIN.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-603.15/ OBSERVED LARGE POT USED TO COOK CARNITAS IN THE KITCHEN FOOD PREP AREA. INSTRUCTED TO PROVIDE AN APPROVED ALTERNATIVE METHOD TO WASH, RINSE, AND SANITIZE POTS OR PROVIDE SMALLER POTS THAT CAN BE SUBMERGED IN THE 3-COMPARTMENT SINK.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-202.11--INSTRUCTED TO INSTALL LIGHT SHIELD FOR LIGHT BULB AT FRONT COUNTER SERVICE AREA AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13--OBSERVED NO FOOD HANDLER CERTIFICATE PROVIDED ON THE PREMISES.MUST SHOW PROOF OF TRAINING FOR FOOD HANDLING EMPLOYEE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13--OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.

Base deductions−10 pts

Jan 24

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-603.15/ OBSERVED LARGE POT USED TO COOK CARNITAS IN THE KITCHEN FOOD PREP AREA. INSTRUCTED TO PROVIDE AN APPROVED ALTERNATIVE METHOD TO WASH, RINSE, AND SANITIZE POTS OR PROVIDE SMALLER POTS THAT CAN BE SUBMERGED IN THE 3-COMPARTMENT SINK.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-202.11/ INSTRUCTED TO INSTALL LIGHT SHIELD FOR LIGHT BULB AT FRONT COUNTER SERVICE AREA AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13/ OBSERVED NO FOOD HANDLER CERTIFICATE PROVIDED ON THE PREMISES.MUST SHOW PROOF OF TRAINING FOR FOOD HANDLING EMPLOYEE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13/ OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.

Base deductions−8 pts

Jan 24

Canvass InspectionFail

3 Med4 Basic

7 total

77/100inspection score

−23 pts

Intermediate (3)

−15 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED COOKED (TCS FOODS) PORK CARNITAS AT IMPROPER TEMPERATURES STORED ON THE FOOD PREP COUNTER.INTERNAL TEMPERATURES RANGING FROM (112.6F-126.3F).MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 15#'S OF FOOD WORTH $200.00.INSTRUCTED MANAGEMENT TO HOT HOLD (TCS FOODS) AT 135F OR HOTTER AT ALL TIMES. PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO THE REMINDER STATEMENT ON THE MENU. MUST INCLUDE THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT:"THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS IN THE KITCHEN PREP WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).

Basic (4)

−8 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED LARGE POT USED TO COOK CARNITAS IN THE KITCHEN FOOD PREP AREA. INSTRUCTED TO PROVIDE AN APPROVED ALTERNATIVE METHOD TO WASH, RINSE, AND SANITIZE POTS OR PROVIDE SMALLER POTS THAT CAN BE SUBMERGED IN THE 3-COMPARTMENT SINK.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO INSTALL LIGHT SHIELD FOR LIGHT BULB AT FRONT COUNTER SERVICE AREA AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO FOOD HANDLER CERTIFICATE PROVIDED ON THE PREMISES.MUST SHOW PROOF OF TRAINING FOR FOOD HANDLING EMPLOYEE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.

Base deductions−23 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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