What is Los Pancho's Restaurant's health inspection score?

Los Pancho's Restaurant has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Los Pancho's Restaurant last inspected?

Los Pancho's Restaurant was last inspected on October 16, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Los Pancho's Restaurant have?

Los Pancho's Restaurant has 26 total violations across 12 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Los Pancho's Restaurant safe to eat at?

Los Pancho's Restaurant has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Los Pancho's Restaurant

Name: Los Pancho's Restaurant
Address: 4139 W 63RD ST, Chicago, 60629
Rating: 81

4139 W 63RD ST, Chicago

Last inspected 7mo ago

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0Good

Chicago

Ranked #960 of 1000 in Chicago

Declining

10 inspections

Last: Oct 16, 2025

medium confidence

Directions Order

Inspections

60%

Clean Rate

2.6

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Permit/documentationHigh Priority

Administrative or documentation issue

Other violation

Regulatory compliance issue

Food labeling

Food not properly labeled or dated

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-23 pts

Latest

100% weight

100

2nd

60% weight

100

3rd

30% weight

Real-time Score: 79/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (81/100) which is computed during our regular data sync.

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

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4139 W 63RD ST, Chicago, IL 60629

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Violation Timeline

Jul 2023

2 inspections

6 high priority

3 intermediate

6 basic

Jul

Aug 2024

1 inspections

Oct 2024

2 inspections

2 high priority

1 basic

Oct

May 2025

1 inspections

Jul 2025

1 inspections

Jul

Aug 2025

1 inspections

Sep 2025

1 inspections

Sep

Oct 2025

1 inspections

1 high priority

2 intermediate

5 basic

Inspection History

10 records on file

3 Canvass6 Non-Inspection1 Canvass Re-Inspection

Oct 25

Canvass InspectionLatestPass w/ Conditions

1 High2 Med5 Basic

8 total1 risk factor

65/100inspection score

−30 pts

High Priority (1)

−10 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED FACILITY WITHOUT A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ONSITE FOR FOOD EMPLOYEES. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE POSTED ALONG WITH THE CERTIFIED MANAGER ON SITE WHEN TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE STORED. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED A 1/4" GAP AT THE BOTTOM OF THE REAR EXIT DOOR. INSTRUCTED TO PROVIDE A TIGHT-FITTING SEAL TO PREVENT THE ENTRY OF PESTS.

Basic (5)

−10 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED CUTTING BOARDS AT THE REAR 3 COMPARTMENT SINK/DISH WASH AREA WITH OPEN DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED AN EXCESSIVE AMOUNT ICE BUILD UP ON THE FLOOR, WALLS AND/OR CEILING OF THE WALK IN FREEZER. INSTRUCTED TO REMOVE EXCESS ICE AND CLEAN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED FAUCET LEAK AT THE 3 COMPARTMENT SINK IN THE DISH WASH AREA. INSTRUCTED TO REPAIR.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED NO WASTE RECEPTACLE AT HAND WASH SINKS IN THE KITCHEN/PREP AREAS WHERE DISPOSABLE PAPER TOWELS ARE PROVIDED. INSTRUCTED TO PROVIDE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE.

Base deductions−30 pts

Risk factor bonus (1× +5)−5 pts

Sep 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Aug 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Jul 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

May 25

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Oct 24

Canvass InspectionPass

2 High1 Basic

3 total

78/100inspection score

−22 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
HANDWASH CLEANSER DISPENSER AT 3-COMPARTMENT SINK. INSTD TO REMOVE FROM AREA AND MAINTAIN DISPENSER ONLY AT HANDWASH SINKS
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
INTERIOR PANEL OF ICE MACHINE SLIGHLTY SOILED. INSTD TO CLEAN AND MAINTAIN.

Basic (1)

−2 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MISSING BACKFLOW PREVENTION DEVICE AT ICE MACHINE. INSTD TO PROVIDE AND MAINTAIN SAME

Base deductions−22 pts

Oct 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Aug 24

Non-Inspection InspectionCleanNo Entry

No violations

100/100inspection score

Jul 23

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: ALL FOOD EMPLOYEES MUST TAKE A FOOD HANDLER TRAINING COURSE AND OBTAIN A CERTIFICATION. INSTRUCTED TO PROVIDE AND KEEP ON SITE.
58ALLERGEN TRAINING AS REQUIRED−2
2-102.13: ALL CERTIFIED FOOD MANAGERS MUST RECIEVE OR OBTAIN ALLERGEN AWARENESS TRAINING. INSTRUCTED TO PROVIDE.

Base deductions−4 pts

Jul 23

Canvass InspectionFail

6 High3 Med4 Basic

13 total3 risk factors

2/100inspection score

−83 pts

High Priority (6)

−60 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD MANAGER CERTIFICATE. PERSON IN CHARGE MUST HAVE A VALID CITY OF CHICAGO FOOD MANAGER CERTIFICATE. PRIORITY VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT THE TIME OF INSPECTION. MUST HAVE A VALID CITY OF CHICAGO FOOD MANAGER CERTIFICATE ON SITE AND POSTED WHILE MANAGER IS PRESENT. INSTRUCTED TO PROVIDE.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE SIGNED EMPLOYEE HEALTH POLICY FROM EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SOAP AT THE HANDWASHING SINK IN THE PREP AREA AND WOMENS RESTROOM. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HAND CLEANING LIQUID AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION 7-38-030-(C).
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT THE HANDWASHING SINKS IN THE MAIN BAR AND IN THE DISHWASHING AREA. HANDWASHING SINKS MUST BE STOCKED WITH A HAND DRYING PROVISION AT ALL TIMES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-030(C).
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED IMPROPER HOLDING TEMPRATURES OF THREE DOOR REACH-IN COOLER (50F) AND REACH-IN PREP COOLER (53F) IN THE KITCHEN. UNIT TAGGED AND HELD FOR INSPECTION. EQUIPMENT MAY NOT BE USED UNTIL RE-INSPECTED BY CDPH AND MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005.

Intermediate (3)

−15 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED FOOD STORAGE CONTAINERS NOT LABELED IN WITH COMMON NAME IN THE KITCHEN. INSTRUCTED TO PROVIDE THE COMMON NAME IN ENGLISH TO PROPERLY IDENTIFY FOOD ITEM.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED IMPROPER INSECT CONTROL DEVICES HANGED IN THE PREP AREA. INSTRUCTED TO DISCARD.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NO PEST CONTROL LOG BOOK ON SITE WITH UP TO DATE PEST CONTROL REPORTS AND ALL NECESSARY DOCUMENTS (BUSINESS LICENSE, CHEMICALS USED, ETC.). INSTRUCTED TO HAVE A PEST CONTROL LOG BOOK ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-020(C)

Basic (4)

−8 pts

54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
NO LICENSED DUMPSTER COMPANY AT THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-020(C).
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WORN GROUT LINES THROUGHOUT THE KITCHEN FLOORS. INSTRUCTED TO FILL TO MAKE SMOOTH AND EASILY CLEANABLE.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
ALL FOOD EMPLOYEES MUST TAKE A FOOD HANDLER TRAINING COURSE AND OBTAIN A CERTIFICATION. INSTRUCTED TO PROVIDE AND KEEP ON SITE.
58ALLERGEN TRAINING AS REQUIRED−2
ALL CERTIFIED FOOD MANAGERS MUST RECIEVE OR OBTAIN ALLERGEN AWARENESS TRAINING. INSTRUCTED TO PROVIDE.

Base deductions−83 pts

Risk factor bonus (3× +5)−15 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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