What is Tacos Don Misael's health inspection score?

Tacos Don Misael has a SafeDine safety score of 54 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tacos Don Misael last inspected?

Tacos Don Misael was last inspected on August 11, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tacos Don Misael have?

Tacos Don Misael has 20 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tacos Don Misael safe to eat at?

Tacos Don Misael has a safety score of 54/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Tacos Don Misael serve?

Tacos Don Misael serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Tacos Don Misael

Name: Tacos Don Misael
Address: 5119 N LINCOLN AVE, Chicago, 60625
Rating: 54

5119 N LINCOLN AVE, Chicago

Last inspected 7mo ago

▲Improving

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0Fair

Mexican•Lincoln Square

Ranked #334 of 447 in Lincoln SquareBetter than 80% of mexican restaurants

Improving

2 inspections

Last: Aug 11, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-46

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+40 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

5119 N LINCOLN AVE, Chicago, IL 60625

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Inspection History

2 records on file

1 License Re-Inspection1 License

Aug 25

License Re-Inspection InspectionLatestPass

2 Med5 Basic

7 total

80/100inspection score

−20 pts

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
3-302.12--- CONTAINER USED FOR HOLDING TORTILLA BOWLS MUST BE LABELED WITH THE PRODUCT NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
: 6-202.15--- NOTED THE REAR EXIT SCREENED METAL DOOR WITH OPEN HOLES AND GAPS IN THE BOTTOM METAL AND ON THE BOTTOM THRESHOLD. INSTRUCTED TO SEAL ALL HOLES AND PROVIDE A TIGHT FITTING SEAL ON THE BOTTOM OF THE DOOR.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
3-307.11--- MUST NOT HANG CLEAN UTENSILS AND PANS DIRECTLY ABOVE THE MOP SINK. MUST STORE PROTECTED FROM CONTAMINATION.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-903.11(A;C)--- ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE STORED ELEVATED AND ORGANIZED.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
4-301.12--- NOTED OVERSIZED POTS ON PREMISES UNABLE TO BE SUBMERGED INSIDE THE THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE. MUST REMOVE OVERSIZED POTS, INSTALL A LARGER THREE COMPARTMENT SINK OR DEMONSTRATE AND PROVIDE A WRITTEN CLEANING AND SANITIZING PROCEDURE FOR THE POTS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
: 4-602.13--- MUST NOT USE CLOTH TOWELS AS LINER SHELVING UNDER THE MICROWAVE OVEN. MUST BE SMOOTH, CLEANABLE SURFACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-201.13--- HOLE IN THE WALL BASEBOARD UNDER THE THREE COMPARTMENT SINK. MUST SEAL. 6-201.11---: NOTED DIRTY FLOOR UNDER THE THREE COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.----SOME BROKEN/MISSING FLOOR TILES UNDER THE THREE COMPARTMENT SINK AND AROUND THE HOT WATER TANK. MUST REPLACE. : 6-501.113--- SOILED MOP HEADS MUST BE STORED INVERTED AT THE UTILITY MOP SINK WHEN NOT IN USE. 6-201.16--- MISSING VENTILATION COVER IN THE EMPLOYEE WASHROOM. MUST REPLACE.

Base deductions−20 pts

Aug 25

License InspectionFail

2 High2 Med9 Basic

13 total2 risk factors

42/100inspection score

−48 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
THE PERSON IN CHARGE DOES NOT HAVE A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
THE PERSON IN CHARGE DOES NOT HAVE A VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
CONTAINER USED FOR HOLDING TORTILLA BOWLS MUST BE LABELED WITH THE PRODUCT NAME.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NOTED THE REAR EXIT SCREENED METAL DOOR WITH OPEN HOLES AND GAPS IN THE BOTTOM METAL AND ON THE BOTTOM THRESHOLD. INSTRUCTED TO SEAL ALL HOLES AND PROVIDE A TIGHT FITTING SEAL ON THE BOTTOM OF THE DOOR.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST NOT HANG CLEAN UTENSILS AND PANS DIRECTLY ABOVE THE MOP SINK. MUST STORE PROTECTED FROM CONTAMINATION.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE STORED ELEVATED AND ORGANIZED.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NOTED OVERSIZED POTS ON PREMISES UNABLE TO BE SUBMERGED INSIDE THE THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE. MUST REMOVE OVERSIZED POTS, INSTALL A LARGER THREE COMPARTMENT SINK OR DEMONSTRATE AND PROVIDE A WRITTEN CLEANING AND SANITIZING PROCEDURE FOR THE POTS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CLOTH TOWELS AS LINER SHELVING UNDER THE MICROWAVE OVEN. MUST BE SMOOTH, CLEANABLE SURFACE.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
NO ADEQUATE HOT WATER AVAILABLE AT BOTH HAND WASHING SINKS AND AT THE THREE COMPARTMENT SINK AT THE INITIAL INSPECTION WHEN FOODS WERE BEING PREPARED. HAND SINK TEMPERATURES NOTED AT 95.3F, 95.1F MAXIMUM AND THREE COMPARTMENT SINK MAXIMUM TEMPERATURE OF 95F. AFTER OVER AN HOUR THE HOT WATER WAS REGAINED AND RESTORED TO ABOVE 100F AT THE HAND SINKS AND ABOVE 120 AT THE THREE COMPARTMENT SINKS. REVIEWED THE FACILITY MUST HAVE HOT WATER AT ADEQUATE TEMPERATURE AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
HOLE IN THE WALL BASEBOARD UNDER THE THREE COMPARTMENT SINK. MUST SEAL.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
NOTED DIRTY FLOOR UNDER THE THREE COMPARTMENT SINK. MUST CLEAN AND MAINTAIN.----SOME BROKEN/MISSING FLOOR TILES UNDER THE THREE COMPARTMENT SINK AND AROUND THE HOT WATER TANK. MUST REPLACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
SOILED MOP HEADS MUST BE STORED INVERTED AT THE UTILITY MOP SINK WHEN NOT IN USE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MISSING VENTILATION COVER IN THE EMPLOYEE WASHROOM. MUST REPLACE.

Base deductions−48 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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