What is EL Huarache Azteca's health inspection score?

EL Huarache Azteca 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 EL Huarache Azteca last inspected?

EL Huarache Azteca was last inspected on May 5, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Huarache Azteca have?

EL Huarache Azteca has 22 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Huarache Azteca safe to eat at?

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

Official Health Record

EL Huarache Azteca

Name: EL Huarache Azteca
Address: 10429 1/2 S EWING AVE, Chicago, 60617
Rating: 48

10429 1/2 S EWING AVE, Chicago

Last inspected 11mo ago

▲Improving

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0Poor

Chicago

Ranked #1000 of 1000 in Chicago

Improving

2 inspections

Last: May 5, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

11 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility conditionHigh Priority

Building maintenance or structural issues

11x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-52

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-19 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+39 pts

Latest

100% weight

2nd

60% 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

10429 1/2 S EWING AVE, Chicago, IL 60617

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Inspection History

2 records on file

1 License Re-Inspection1 License

May 25

License Re-Inspection InspectionLatestPass

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOLERS, COOKING EQUIPMENT, SHELVING UNITS, COUNTER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FAUCET ON 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED ARTICLES AND EQUIPMENT STORED INSIDE AND OUTSIDE FACILITY. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY ITEMS AND MAINTAIN PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED WALL TILES, OPENINGS IN WALLS AND CEILINGS IN PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO REPAIR WALLS AND CEILINGS TO MAKE SMOOTH AND EASILY CLEANBALE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NO LIGHT SHIELDS IN REAR DISH WASHING AREA. INSTRUCTED MANAGER TO PROVDE LIGHT SHIELDS OR SHATTERPROOF IN DISH WASHING AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED COOKING EQUIPMENT NOT COMPLETELY UNDER VENTILATION HOOD. INSTRUCTED MANAGER TO STORE ALL COOKING EQUIPMENT UNDER VENTILATION HOOD.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVD NO FOOD HANDLER TRAINING FOR EMPLOYEES. ALL EMPLOYEES HANDLING FOOD AND EQUIPMENT MUST PROVIDE FOOD HANDLER TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING FOR CERTIFIED MANAGER. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.

Base deductions−18 pts

Apr 25

License InspectionFail

3 High10 Basic

13 total2 risk factors

40/100inspection score

−50 pts

High Priority (3)

−30 pts

3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE SIGNED ACKNOWLEDGEMENT OF EMPLOYEE RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION 7-38-010
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO PROCEDURES AND SUPPLES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN FRONT PREP AREA. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.

Basic (10)

−20 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED NO CHEMICAL TEST KIT AVAILABLE. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER CONCENTRATION IN SANITIZING SOLUTIONS. PRIORITY FOUNDATION 7-38-005
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOLERS, COOKING EQUIPMENT, SHELVING UNITS, COUNTER. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED LEAKING FAUCET ON 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED UNUSED ARTICLES AND EQUIPMENT STORED INSIDE AND OUTSIDE FACILITY. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY ITEMS AND MAINTAIN PREMISES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DAMAGED WALL TILES, OPENINGS IN WALLS AND CEILINGS IN PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO REPAIR WALLS AND CEILINGS TO MAKE SMOOTH AND EASILY CLEANBALE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED COOKING EQUIPMENT NOT COMPLETELY UNDER VENTILATION HOOD. INSTRUCTED MANAGER TO STORE ALL COOKING EQUIPMENT UNDER VENTILATION HOOD.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED NO LIGHT SHIELDS IN REAR DISH WASHING AREA. INSTRUCTED MANAGER TO PROVDE LIGHT SHIELDS OR SHATTERPROOF IN DISH WASHING AREA.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVD NO FOOD HANDLER TRAINING FOR EMPLOYEES. ALL EMPLOYEES HANDLING FOOD AND EQUIPMENT MUST PROVIDE FOOD HANDLER TRAINING.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING FOR CERTIFIED MANAGER. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.

Base deductions−50 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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