What is EL Quetzal Llc's health inspection score?

EL Quetzal Llc has a SafeDine safety score of 77 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was EL Quetzal Llc last inspected?

EL Quetzal Llc was last inspected on February 19, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Quetzal Llc have?

EL Quetzal Llc has 19 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Quetzal Llc safe to eat at?

EL Quetzal Llc has a good safety record with a score of 77/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does EL Quetzal Llc serve?

EL Quetzal Llc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

EL Quetzal Llc

Name: EL Quetzal Llc
Address: 3443-3445 W LAWRENCE AVE, Chicago, 60625
Rating: 77

3443-3445 W LAWRENCE AVE, Chicago

Last Inspected: 2/19/2026

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0Good

American•Lincoln Square

Ranked #230 of 447 in Lincoln SquareBetter than 17% of american restaurants

Declining

4 inspections

Last: Feb 19, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.8

Avg Violations

2 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-23

Final Score

Impact Breakdown

High Priority

-9 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

-5 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

3443-3445 W LAWRENCE AVE, Chicago, IL 60625

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Violation Timeline

Feb 2025

1 inspections

1 high priority

1 intermediate

5 basic

Feb

Mar 2025

1 inspections

3 basic

Feb 2026

2 inspections

2 high priority

2 intermediate

5 basic

Feb

Inspection History

4 records on file

1 Canvass Re-Inspection1 Canvass1 License Re-Inspection1 License

Feb 26

Canvass Re-Inspection InspectionLatestPass

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED METHOD OF COOLING PACAYA TO BE INADEQUATE. FOOD MUST BE UNCOVERED DURING COOLING PROCESS IF PROTECTED FROM OVERHEAD CONTAMINATION.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS (CORN MEAL, FLOUR, ETC.) IN THE REAR FOOD PREP AREA WITH THE COMMON NAME OF FOOD ITEM.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOIL BEING USED AS A LINER ON THE COOKING EQUIPMENT IN THE REAR PREP AREA. INSTRUCTED TO REMOVE FOIL SO THAT SURFACES ARE SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED RIGHT HANDLE TO TWO DOOR COOLER IN THE LEFT SIDE PREP AREA BROKEN/MISSING. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−19 pts

Feb 26

Canvass InspectionFail

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED METHOD OF COOLING PACAYA TO BE INADEQUATE. FOOD MUST BE UNCOVERED DURING COOLING PROCESS IF PROTECTED FROM OVERHEAD CONTAMINATION.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS (CORN MEAL, FLOUR, ETC.) IN THE REAR FOOD PREP AREA WITH THE COMMON NAME OF FOOD ITEM.

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOIL BEING USED AS A LINER ON THE COOKING EQUIPMENT IN THE REAR PREP AREA. INSTRUCTED TO REMOVE FOIL SO THAT SURFACES ARE SMOOTH AND EASILY CLEANABLE.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED HOT WATER AT THE THREE COMPARTMENT SINK AT 102F. MUST PROVIDE HOT WATER AT A MINIMUM OF 110F AT THE THREE COMPARTMENT SINK AND MAINTAIN. PRIORITY VIOLATION, 7-38-025. CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED RIGHT HANDLE TO TWO DOOR COOLER IN THE LEFT SIDE PREP AREA BROKEN/MISSING. INSTRUCTED TO REPAIR AND MAINTAIN.

Base deductions−21 pts

Mar 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 A TORN DOOR GASKET INSIDE OF THE 2-DOOR STAND-UP-COOLER DIRECTLY ACROSS THE KITCHEN PREP SINK.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
4-202.18--INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP 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.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−6 pts

Feb 25

License InspectionFail

1 High1 Med5 Basic

7 total

75/100inspection score

−25 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SINK IN THE REAR EXTENDED NEW PREP AREA.INSTRUCTED TO INSTALL A HANDWASHING SINK WITH HOT AND COLD RUNNING WATER,EQUIPPED WITH SOAP AND HAND PAPER TOWELS AND MAINTAIN.PRIORITY FOUNDATION VIOLATION 7-38-030(C).

Intermediate (1)

−5 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED THE REAR EXIT DOOR WITH GAP OPENING APROX 1/4" INCH AT BOTTOM OF DOOR.INSTRUCTED TO MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY AND MAINTAIN.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A TORN DOOR GASKET INSIDE OF THE 2 DOOR STAND-UP-COOLER DIRECTLY ACROSS THE KITCHEN PREP SINK.INSTRUCTED TO REPLACE THE TORN DOOR GASKET 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.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED WASHROOM DOOR NOT SELF CLOSING LOCATED IN THE EXTENDED LOCATION NEXT TO BAR AREA.INSTRUCTED TO INSTALL A SELF-CLOSING DOOR DEVICE ON WASHROOM DOOR AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO DETAIL CLEAN THE KITCHEN EXHAUST HOOD/FILTERS TO REMOVE ACCUMULATION OF GREASE BUILD-UP 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.INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.

Base deductions−25 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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