What is Taqueria EL Bosque's health inspection score?

Taqueria EL Bosque has a SafeDine safety score of 84 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Taqueria EL Bosque last inspected?

Taqueria EL Bosque was last inspected on June 9, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria EL Bosque have?

Taqueria EL Bosque has 17 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria EL Bosque safe to eat at?

Taqueria EL Bosque has a good safety record with a score of 84/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Taqueria EL Bosque

Name: Taqueria EL Bosque
Address: 3652 W LAWRENCE AVE, Chicago, 60625
Rating: 84

3652 W LAWRENCE AVE, Chicago

Last inspected 10mo ago

▲Improving

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0Good

Lincoln Square

Ranked #171 of 447 in Lincoln Square

Improving

4 inspections

Last: Jun 9, 2025

medium confidence

Directions Order

Inspections

25%

Clean Rate

4.3

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

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Plumbing issues

Plumbing or waste disposal problems

Permit/documentation

Administrative or documentation issue

Facility conditionHigh Priority

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

Final Score

Impact Breakdown

High Priority

-3 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+11 pts

100

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

3652 W LAWRENCE AVE, Chicago, IL 60625

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Violation Timeline

May 2024

2 inspections

3 high priority

6 basic

May

Feb 2025

1 inspections

1 high priority

1 intermediate

6 basic

Jun 2025

1 inspections

Jun

Inspection History

4 records on file

1 Canvass Re-Inspection1 Canvass1 License Re-Inspection1 License

Jun 25

Canvass Re-Inspection InspectionLatestCleanPass

No violations

100/100inspection score

Feb 25

Canvass InspectionPass w/ Conditions

1 High1 Med6 Basic

8 total

73/100inspection score

−27 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED ONE REFRIGERATION UNIT LOCATED IN THE REAR PREP/DISHWASHING AREA WITH AN AIR TEMPERATURE OF 70.5F.NO (TCS FOODS) WERE FOUND IN SAID COOLER AT THIS TIME OF INSPECTION.INSTRUCTED MANAGER COLD HOLDING UNIT MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER.THE COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.INSTRUCTED NOT TO USE UNTIL REPAIRED.SEE COMMENTS BELOW.PRIORITY VIOLATION 7-38-005.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS IN REAR WITHOUT A LABEL. INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS IN THE REAR PREP DISHWASHING/AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE FREEZER.INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS OR CONTAINERS AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
BACKFLOW PREVENTION DEVICE NOT LOCATED AT ICE MAKER.MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER LEAK AT DRAIN PIPE UNDERNEATH THE FRONT PREP/DISHWASHING 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO SEAL NOTICEABLE GAPS/OPENINGS ON EXPOSED BRICK WALLS AT THE FRONT PREP/DISHWASHING AREA SO THAT THEY ARE SMOOTH,EASILY CLEANABLE SURFACES AND MAINTAIN.

Base deductions−27 pts

May 24

License Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
4-301.16--OBSERVED NO SINK USED FOR FOOD PREPARATION PRESENT IN THE COFFEE/BEVERAGE AT FRONT SERVICE AREA.INSTRUCTED MANAGER THAT A FOOD PREPARATION SINK FOR FOOD PREPARATION,OBTAINING WATER,AND DISCARDING LIQUID WASTE MUST BE AVAILABLE IN THIS SERVICE AREA.

Base deductions−2 pts

May 24

License InspectionFail

3 High5 Basic

8 total2 risk factors

50/100inspection score

−40 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES.INSTRUCTED MANAGEMENT TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE AND MAINTAIN AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-010.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
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 IS EFFECTIVE AGAINST NOROVIRUS).PRIORITY FOUNDATION VIOLATION 7-38-005.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
INSTRUCTED TO TURN ON ALL COOLERS IN THE REAR PREP/DISHWASHING AREA.INSTRUCTED MANAGEMENT TO TURN ON ALL SAID COOLERS AND MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER AT ALL TIMES.PRIORITY VIOLATION 7-38-005.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS INSIDE THE 3-DOOR STAND-UP COOLER LOCATED AT REAR FOOD PREP/DISHWASHING AREA AND OBSERVED RAW WOOD SHELVES BEHIND THE FRONT BEVERAGE FOOD/PREP AREA.INSTRUCTED MANAGEMENT TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER LEAK AT DRAIN PIPES UNDERNEATH THE MIDDLE COMPARTMENTS AT DISHWASHING 3-COMPARTMENT SINKS.INSTRUCTED TO REPAIR PLUMBING LEAKS AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED NO SINK USED FOR FOOD PREPARATION PRESENT IN THE COFFEE/BEVERAGE AT FRONT SERVICE AREA.INSTRUCTED MANAGER THAT A FOOD PREPARATION SINK FOR FOOD PREPARATION,OBTAINING WATER,AND DISCARDING LIQUID WASTE MUST BE AVAILABLE IN THIS SERVICE AREA.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED NO OUTSIDE COMMERCIAL GARBAGE DUMPSTER FOR THE PREMISES.INSTRUCTED TO PROVIDE AND MAINTAIN A COMMERCIAL DUMPSTER SERVICE AS REQUIRED.PRIORITY FOUNDATION VIOLATION 7-38-020 (b).
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.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−40 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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