What is EL Mezcalito Cantina & Grill's health inspection score?

EL Mezcalito Cantina & Grill has a SafeDine safety score of 66 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was EL Mezcalito Cantina & Grill last inspected?

EL Mezcalito Cantina & Grill was last inspected on January 15, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Mezcalito Cantina & Grill have?

EL Mezcalito Cantina & Grill has 27 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Mezcalito Cantina & Grill safe to eat at?

EL Mezcalito Cantina & Grill has a safety score of 66/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does EL Mezcalito Cantina & Grill serve?

EL Mezcalito Cantina & Grill serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

EL Mezcalito Cantina & Grill

Name: EL Mezcalito Cantina & Grill
Address: 5147-5151 S ARCHER AVE, Chicago, 60632
Rating: 66

5147-5151 S ARCHER AVE, Chicago

Last Inspected: 1/15/2026

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0Fair

Mexican•Chicago

Ranked #1000 of 1000 in ChicagoBetter than 80% of mexican restaurants

Improving

4 inspections

Last: Jan 15, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.8

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

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

-3 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

+21 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

5147-5151 S ARCHER AVE, Chicago, IL 60632

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Violation Timeline

Jan 2025

1 inspections

2 high priority

1 intermediate

5 basic

Jan

Feb 2025

1 inspections

3 basic

Jan 2026

2 inspections

4 high priority

2 intermediate

10 basic

Jan

Inspection History

4 records on file

1 Canvass Re-Inspection1 Canvass1 License Re-Inspection1 License

Jan 26

Canvass Re-Inspection InspectionLatestPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15: OBSERVED LEAKING FROM BOTH PIPES AND DRAINPIPE OF THREE COMPARTMENT SINK. INSTRUCTED TO FIX ALL LEAKS AT THREE COMPARTMENT SINK AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
5-501.17: OBSERVED NO COVERED RECEPTACLE IN ALL GENDER EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLE IN ALL GENDER EMPLOYEE WASHROOM FOR SANITARY PRODUCTS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-501.14: OBSERVED BUILDUP ON FILTERS OF BOTH HOODS ABOVE COOKING EQUIPMENT IN REAR PREP AREA. INSTRUCTED TO REMOVE BUILDUP AND CLEAN FILTERS IN BOTH HOODS ABOVE COOKING EQUIPMENT IN REAR PREP AREA AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: AT TIME OF INSPECTION NO PROOF OF FOOD HANDLER TRAINING PROVIDED FOR ANY FOOD HANDLERS. INSTRUCTED TO PROVIDE FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.

Base deductions−8 pts

Jan 26

Canvass InspectionFail

4 High2 Med6 Basic

12 total3 risk factors

23/100inspection score

−62 pts

High Priority (4)

−40 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. CORRECTED ON SITE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ARRIVED TO FACILITY AT 10:50AM. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. CORRECTED ON SITE CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ARRIVED TO FACILITY AT 10:50AM. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED ALL NECESSARY ITEMS NOT ON PREMISES FOR COMPLYING WITH PROCEDURE AVAILABLE ON SITE WHEN EMPLOYEES RESPOND TO VOMITTING OR DIARRHEAL EVENTS. INSTRUCTED TO FOLLOW WRITTEN PROCEDURE FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITTING OR DIARRHEAL EVENTS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED
14REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION−10
OBSERVED SHELLSTOCK TAG FROM NOVEMBER 2025 WITH NO DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED. INSTRUCTED THE DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED SHALL BE RECORDED ON THE TAG OR LABEL AND OBSERVED CONTAINER OF FRESH OYSTERS IN WALK IN COOLER WITH NO SHELLSTOCK TAG IN CONTAINER. INSTRUCTED SHELLSTOCK TAGS OR LABELS SHALL REMAIN ATTACHED TO THE CONTAINER IN WHICH THE SHELLSTOCK ARE RECEIVED UNTIL THE CONTAINER IS EMPTY. CORRECTED ON SITE CONTAINER OF FRESH OYSTERS VOLUNTARILY DENATURED AND DISCARDED BY MANAGEMENT, VALUED AT $110 AND WEIGHING 20LBS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED SOME ANIMAL DERIVED FOODS THAT CAN BE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER WITH NO ASTERISK IDENTIFYING THEM AS SUCH. INSTRUCTED TO ADD AN ASTERISK TO ALL ANIMAL DERIVED FOODS THAT CAN BE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER. OBSERVED DISCLOSURE ON MENU NOT STATING THAT SOME ASTERISKED ANIMAL DERIVED FOODS ARE SERVED RAW AND UNDERCOOKED. INSTRUCTED TO UPDATE DISCLOSURE ON MENU TO STATE THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED RAW, UNDERCOOKED OR COOKED TO ORDER. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OPENING AT BASE OF WESTSIDE SIDE EXIT DOOR ON KOLIN STREET. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

Basic (6)

−12 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FROM BOTH FAUCETS, PIPES AND DRAINPIPE OF THREE COMPARTMENT SINK. OBSERVED LEAKING FROM FAUCET OF HANDWASHING SINK IN REAR PREP/DISHWASHING AREA. INSTRUCTED TO FIX ALL LEAKS AT THREE COMPARTMENT SINK AND REAR PREP/DISHWASHING SINK AND MAINTAIN. OBSERVED IMPROPER MINIMUM WATER TEMPERATURE OF 44.4F AT RIGHT HANDWASHING SINK MEN'S WASHROOM. INSTRUCTED A HANDWASHING SINK SHALL BE EQUIPPED TO PROVIDE WATER AT A TEMPERATURE OF AT LEAST 100F THROUGH A MIXING VALVE OR COMBINATION FAUCET. (NOTE: THE LEFT HANDWASHING SINK IN THE MEN'S WASHROOM IS FUNCTIONING PROPERLY.)
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLES IN ALL GENDER EMPLOYEE WASHROOM AND WOMEN'S WASHROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLES IN ALL GENDER EMPLOYEE WASHROOM AND WOMEN'S WASHROOM FOR SANITARY PRODUCTS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILDUP ON FILTERS OF BOTH HOODS ABOVE COOKING EQUIPMENT IN REAR PREP AREA. INSTRUCTED TO REMOVE BUILDUP AND CLEAN FILTERS IN BOTH HOODS ABOVE COOKING EQUIPMENT IN REAR PREP AREA AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
AT TIME OF INSPECTION NO PROOF OF FOOD HANDLER TRAINING PROVIDED FOR ANY FOOD HANDLERS. INSTRUCTED TO PROVIDE FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
58ALLERGEN TRAINING AS REQUIRED−2
AT TIME OF INSPECTION NO ALLERGEN AWARENESS TRAINING CERTIFICATE PROVIDED FOR EMPLOYEE WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. INSTRUCTED TO PROVIDE VALID PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.
60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATION FROM INSPECTION REPORT #2611388 DATED 01/30/2025 NOT CORRECTED. INSTRUCTED TO CORRECT. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED. CERAMIC/CLAY DRINKING CUPS AND BOWLS ON SITE. INSTRUCTED O ENSURE CUPS ARE LEAD-FREE OR LEAD-SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON-SITE OR REMOVE FROM PREMISES.

Base deductions−62 pts

Risk factor bonus (3× +5)−15 pts

Feb 25

License Re-Inspection InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.11 OBSERVED NO STOPPERS AT THREE-COMPARTMENT SINKS. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN SINK STOPPERS AT ALL THREE COMPARTMENT SINKS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-101.13(C) CERAMIC/CLAY DRINKING CUPS AND BOWLS ON SITE. INSTRUCTED O TO ENSURE CUPS ARE LEAD-FREE OR LEAD-SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON-SITE OR REMOVAL FROM PREMISES.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
5-402.12 OBSERVED NO GREASE TRAP ON THREE-COMPARTMENT THE SINK IS LOCATED IN THE BAR. INSTRUCTED PERSON IN CHARGE TO PROVIDE GREASE TRAP AND MAINTAIN.

Base deductions−6 pts

Jan 25

License InspectionFail

2 High1 Med5 Basic

8 total

65/100inspection score

−35 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASH SINK IN REAR PREP AREA THAT WILL BE USED TO PREPARE BREAKFAST FOODS. COLD HOLD PREP COOLER OBSERVED IN SPACE. INSTRUCTED TO PROVIDE HANDSINK ACCORDING TO FOOD CODE STANDARDS. PRIORITY FOUNDATION VIOLATION #7-38-030(C).
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED RUSTED COMPONENTS ON INTERIOR OF ICE MACHINE DRIPPING ONTO ICE. INSTRUCTED PERSON IN CHARGE TO REPLACE COMPONENTS, DISCARD ICE AND MAINTAIN. PRIORITY FOUNDATION #7-38-005.

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 50 MOUSE DROPPINGS SCATTERED AROUND PERIMETER OF BAR BEHIND EQUIPMENT AND IN CORNERS. INSTRUCTED PERSON IN CHARGE TO REMOVE ALL MOUSE DROPPINGS, SANITIZE AREAS, AND MAINTAIN. PRIORITY FOUNDATION #7-38-020(A).

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CERAMIC/CLAY DRINKING CUPS AND BOWLS ON SITE. INSTRUCTED O ENSURE CUPS ARE LEAD-FREE OR LEAD-SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON-SITE OR REMOVE FROM PREMISES.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED NO STOPPERS AT THREE COMPARTMENT SINKS. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN SINK STOPPERS AT ALL THREE COMPARTMENT SINKS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED WATER BACKING UP AT THE 3 COMPARTMENT SINK AREA. WHEN WATER IS RELEASED FROM 2ND SINK BASIN, WATER BACKS UP INTO 1ST AND 3RD SINK BASINS. GREASE TRAP OVERFLOWING ONTO FLOOR. INSTRUCTED MANAGER TO REPAIR.PRIORITY FOUNDATION VIOLATION #7-38-025.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
OBSERVED NO GREASE TRAP ON THREE COMPARTMENT SINK LOCATED IN BAR. INSTRUCTED PERSON IN CHARGE TO PROVIDE GREASE TRAP AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED LARGE GAPS AND CRACKED TILES IN BAR AREA. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.

Base deductions−35 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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