What is Las Delicias Latinas's health inspection score?

Las Delicias Latinas has a SafeDine safety score of 48 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Las Delicias Latinas last inspected?

Las Delicias Latinas was last inspected on January 29, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Las Delicias Latinas have?

Las Delicias Latinas has 20 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Las Delicias Latinas safe to eat at?

Las Delicias Latinas has a safety score of 48/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Las Delicias Latinas serve?

Las Delicias Latinas serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Las Delicias Latinas

Name: Las Delicias Latinas
Address: 7027 N CLARK ST, Chicago, 60626
Rating: 48

7027 N CLARK ST, Chicago

Data may be outdated — inspected 1/29/2025

▲Improving

Own or manage this restaurant?

Claim it to unlock analytics →

0Poor

American•Rogers Park

Ranked #164 of 203 in Rogers ParkBetter than 22% of american restaurants

Improving

3 inspections

Last: Jan 29, 2025

low confidence

Directions Order

Inspections

Clean Rate

6.7

Avg Violations

16 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-52

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-8 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-12 pts

Score reduced due to stale inspection data

Inspection Timeline

+17 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 →

7027 N CLARK ST, Chicago, IL 60626

Open in Maps

View Menu Order Online

Violation Timeline

Feb 2024

2 inspections

6 high priority

2 intermediate

4 basic

Feb

Jan 2025

1 inspections

1 high priority

2 intermediate

5 basic

Inspection History

3 records on file

1 Canvass1 License Re-Inspection1 License

Jan 25

Canvass InspectionLatestPass w/ Conditions

1 High2 Med5 Basic

8 total

70/100inspection score

−30 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INTERIOR OF ICE MACHINE COMPARTMENTS NOT CLEAN (INTERIOR TOP AND BIN). ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
WE OBSERVED COOKED TCS FOODS AT IMPROPER TEMPERATURE STORED IN COOLERS AND ON TOP THE PREP TABLE IN THE KITCHEN:REFRIED BEANS AT TEMP OF 54.6F; MIXURE OF FRIED BEANS AND RICE AND FRIED BEANS AND SHREEDED CHEESE AT TEMP OF 50.9F. SALAD OF: SHREDDED CABBAGE,CARROTS AND OTHER VEGETABLE IN OIL AND VINEGAR STORED ON TOP THE SERVING COUNTER AT TEMP OF 46.7F TO 47.9F.NO TIME AND TEMPERATURE LOG PROVIDED.COLD FOOD MUST MAINTAIN TEM OF 41F AND BELOW. FOOD DISCARDED AND DENATURED :POUND 7,VALUE 100.PRIORITY VIOLATION:7-38-005,CITATION ISSUED
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
LABEL FOOD BOTTLE/CONTAINERS WITH COMMON NAME, ONCE IS REMOVED FROM ORIGINAL CONTAINERS

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS AT FRONT PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
MUST NOT STORE CLEAN CUTTING BOARD ON THE BACK-SPLASH OF THE THREE COMPARTMENT SINK. MANAGER REMOVED
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
REPLACE BROKEN SINK STOPPERS AT 3 COMPARTMENT SINK.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
BROKEN AND SLIMING CAULKING AT SPLASH GUARD AT HANDWASHING SINK IN PREP AREA.REPLACE WITH A SMOOTH CLEANABLE SURFACE
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS

Base deductions−30 pts

Feb 24

License Re-Inspection InspectionPass w/ Conditions

2 High

2 total2 risk factors

70/100inspection score

−20 pts

High Priority (2)

−20 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
FOUND NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005

Base deductions−20 pts

Risk factor bonus (2× +5)−10 pts

Feb 24

License InspectionFail

4 High2 Med4 Basic

10 total2 risk factors

32/100inspection score

−58 pts

High Priority (4)

−40 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-010.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
FOUND NO PROCEDURE/PLAN AND KIT FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO DEVELOP AND MAINTAIN A PROCEDURE/PLAN AND TO MAINTAIN ANY APPROPRIATE SUPPLIES ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FRONT PAPER TOWELS DISPENSER NOT IN WORKING CONDITION.REPAIR ISSUE. PRIORITY FOUNDATION VIOLATION:7-38-030(C)
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INTERIOR OF ICE MACHINE COMPARTMENTS NOT CLEAN AT WATER RESERVOIR ,BEGINING OF BLACK SUBSTANCE, ICE WILL BE USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN UNIT

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
MUST INDICATE ON MENU "COOK TO ORDER" PHRASE FOR EGGS,STEAKS, ETC. PRIORITY FOUNDATION VIOLATION:7-38-005,
36THERMOMETERS PROVIDED & ACCURATE−5
NO STEM THERMOMETER PROVIDED ON SITE TO BE ABLE TO CHECK FOOD TEMPERATURE, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION:7-38-005.

Basic (4)

−8 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
SPLASH GUARD IS NEEDED ON BOTH SIDE OF THE HANDWASHING SINKK BETWEEN PREP COOLER AND PREP TABLE IN THE KITCHEN SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
WOOD SHELF UNDER THE SMALL ICE MACHINE NOT EASILY CLEANABLE.SURFACE MUST BE SMOOTH AND EASILY TO CLEAN.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
NOTED WASTE WATER BACKING FROM FLOOR DRAIN FROM UNDER THREE COMPARTMENT SINK, ONTO FLOOR WHEN WATER IS RELEASED FROM THE COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY VIOLATION 7-38-030(C).
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
COVER IS REQUIRED AT RECEPTACLE INSIDE THE UNISEX WASHROOM

Base deductions−58 pts

Risk factor bonus (2× +5)−10 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