What is Rocky's Tacos's health inspection score?

Rocky's Tacos has a SafeDine safety score of 73 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Rocky's Tacos last inspected?

Rocky's Tacos was last inspected on April 14, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Rocky's Tacos have?

Rocky's Tacos has 29 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Rocky's Tacos safe to eat at?

Rocky's Tacos has a good safety record with a score of 73/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Rocky's Tacos serve?

Rocky's Tacos serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Rocky's Tacos

Name: Rocky's Tacos
Address: 7043 N CLARK ST, Chicago, 60626
Rating: 73

7043 N CLARK ST, Chicago

Last inspected 11mo ago

▲Improving

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0Good

Mexican•Rogers Park

Ranked #117 of 202 in Rogers ParkBetter than 80% of mexican restaurants

Improving

5 inspections

Last: Apr 14, 2025

medium confidence

Directions Order

Inspections

Clean Rate

5.8

Avg Violations

12 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-27

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-8 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+10 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

7043 N CLARK ST, Chicago, IL 60626

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Violation Timeline

Oct 2022

1 inspections

8 basic

Oct

Jun 2023

1 inspections

1 high priority

1 intermediate

2 basic

Sep 2024

2 inspections

3 high priority

1 intermediate

7 basic

Sep

Apr 2025

1 inspections

1 intermediate

5 basic

Inspection History

5 records on file

3 Canvass1 Complaint Re-Inspection1 Complaint

Apr 25

Canvass InspectionLatestPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
LABEL FOOD BOTTLE/CONTAINERS WITH COMMON NAME, ONCE IS REMOVED FROM ORIGINAL CONTAINERS

Basic (5)

−10 pts

43IN-USE UTENSILS: PROPERLY STORED−2
MUST STORE ONLY CLEAN KNIVES AT KNIFE RACK. REMOVE DIRTY KNIVES: WASH,RINSE AND SANITIZE
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
BROKEN RUBBER GASKET INSIDE THE WHITE CHEST FREEZER BY THE THREE COMPARTMENT SINK. ALSO BROKEN/RUST LID REPAIR/REPLACE .
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ACCUMULATED GREASE AND FOOD DEBRIS ON WALLS, UTILITY CONNECTIONS AND EQUIPMENT SURFACES BEHIND COOKING LINE. MUST CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
LEAKING FAUCET AT THREE COMPARTMENT SINK.REPAIR ISSUE
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
GREASE UNDER THE COOKING EQUIPMENT.CLEAN AND MAINTAIN

Base deductions−15 pts

Sep 24

Complaint Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
BROKEN FLOOR TILES AT STAIRS THAT GOES TO BASEMENT.ISTRUCTED TO REPLACE.

Base deductions−4 pts

Sep 24

Complaint InspectionFail

3 High1 Med5 Basic

9 total2 risk factors

45/100inspection score

−45 pts

High Priority (3)

−30 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED -
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED NOR PROVIDED ON SITE FOR PRESENT MANAGER ON DUTY. INSTRUCTED TO PROVIDE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION VIOLATION: 7-38-012, CITATION ISSUED.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE/FOOD NOT PROTECTED. INTERIOR OF THE ICE MACHINES UPPER WATER RESERVOIR, ICE BIN, AND ALL ICE CONTACT SIDES AND INTERIOR OF THE MACHINE WITH EXCESSIVE BLACK SLIME SUBSTANCE DRIPPING DOWN INTO THE ICE . INSTRUCTED TO CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE THROUGHOUT. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
FOUND ONE PAN OF COOKED REFRIED BEANS STORED INSIDE THE TWO DOOR REACH-IN COOLER AT IMPROPER TEMPERATURE 45.1F TO 46F.EMPLOYEE STATED HE COOKED PRODUCTS HALF HOUR AGO.NO TIME AND TEMPERATURE LOG PROVIDED. COLD FOOD MUST MAINTAIN AT TEMP OF 41F AND BELOW. FOOD DISCARDED AND DENATURE. POUNDS:3,VALUE:$6. PRIORITY VIOLATION:7-38-005,CITATION ISSUED.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO MAINTAIN.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
KNIVES AND SPATULAS ARE STORED BETWEEN THE WALL AND THREE COMPARTMENT SINK,MUST PROVIDE KNIFE RACK
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
A PIECE WOOD REPLACES SHELF INSIDE THE REACH-IN COOLER IN BASEMENT AREA. REMOVE AND PROVIDE A SHELF THAT IS EASILY CLEANABLE.SURFACE MUST BE SMOOTH
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
FAUCET AT THREE COMPARTENT SINK IS TOO LOOSE REPAIR
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
BROKEN FLOOR TILES AT STAIRS THAT GOES TO BASEMENT.ISTRUCTED TO REPLACE.

Base deductions−45 pts

Risk factor bonus (2× +5)−10 pts

Jun 23

Canvass InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED COOK USING BARE HAND CONTACT WITH READY TO EAT FOOD INCLUDING FLIPPING TORTILLAS, ADDING CHEESE TO TORTAS, AND ADDING READY TO EAT LETTUCE AND TOMATOS TO TACOS AND TORTAS WITH BARE HANDS. CERTIFED FOOD MANAGER AND OWNER WERE RETRAINED ON NO BARE HAND CONTACT WITH READY TO EAT FOODS AND HYGEINIC PRACTICES. PRIORITY VIOLATION 7-38-010

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED THERMOMETERS NEEDED IN ALL COOLERS IN BASEMENT. INSTALL WORKING, EASY TO READ THERMOMTERS IN ALL COOLERS AND MAINTAIN.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED REAR PREP WALL BEHIND HANDSINK NOT SMOOTH AND EASILY CLEANABLE. ATTACH SINK TO WALL AND RESTORE WALL BEHIND SINK TO A NON ABSORBANT SMOOTH AND EASILY CLEANABLE CONDITION.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED FOOD HANDLER WITH NO FOOD HANDLER TRAINING. ALL EMPLOYEES THAT HANDLE FOOD MUST HAVE THE MINIMUM OF FOOD HANDLER TRAINING.

Base deductions−19 pts

Oct 22

Canvass InspectionPass w/ Conditions

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
VEGETABLE CRATES USED AS UTENSIL/EQUIPMENT STORAGE IN BACK PREPARATION AREA. FACILITY MUST REMOVE FROM USE AND REPLACE WITH EQUIPMENT THAT IS DURABLE AND EASILY CLEANABLE, MEETING FOOD STANDARDS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
2 DOOR COOLER IN BACK PREP-AREA IS SOILED WITH FOOD DEBRIS. FACILITY MUST CLEAN AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
THE RESTROOM DOES NOT HAVE A TIGHT-FITTING AND SELF-CLOSING DOOR. FACILITY MUST PROVIDE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED RAW WOOD SHELVING LOCATED AT THE INSIDE COOLER IN THE BASEMENT. THE FACILITY MUST PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE AND BE NON-ABSORBENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS UNDER 2 DOOR COOLER, UNDER THE COOKLINE, AND THE FLOOR DRAIN FOR 3COMPARTMENT SINK ARE SOILED WITH FOOD DEBRIS. THE FACILITY MUST BE CLEAN AND MAINTAINED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
THE HAND SINK FIXTURE IN THE BACK PREPARATION AREA HAS A GAP BETWEEN WALLS THAT CAN EASILY BE EXPOSED TO MOISTURE AND DEBRIS. THE FACILITY MUST PROVIDE CAULK WITH SINK FIXTURES ADJACENT TO THE WALL TO PROVIDE A SMOOTH AND EASILY CLEANABLE SURFACE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT WERE FOUND IN THE EXTENDED BASEMENT AREA NEAR THE CHEMICAL SECTION. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION NOT CORRECTED ON SITE FROM PREVIOUS CANVASS INSPECTION CONDUCTED ON 11/23/2021. REPORT #: 2544612. 2-102.13: FOOD HANDLERS AT PREMISES WITH NO FOODHANDLER CERTIFICATES. MUST PROVIDE. 2-102.13: SANITATION MANAGER AT PREMISES WITH NO ALLERGEN TRAINING. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-090 CITATION ISSUED.

Base deductions−16 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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