What is Taqueria EL Palmar's health inspection score?

Taqueria EL Palmar has a SafeDine safety score of 78 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Taqueria EL Palmar last inspected?

Taqueria EL Palmar was last inspected on September 26, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria EL Palmar have?

Taqueria EL Palmar has 29 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria EL Palmar safe to eat at?

Taqueria EL Palmar has a good safety record with a score of 78/100. While there are some noted violations, overall compliance is solid.

Official Health Record

Taqueria EL Palmar

Name: Taqueria EL Palmar
Address: 1008 1/2 W IRVING PARK RD, Chicago, 60613
Rating: 78

1008 1/2 W IRVING PARK RD, Chicago

Last Inspected: 9/26/2025

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0Good

Lakeview

Ranked #526 of 979 in Lakeview

Stable

5 inspections

Last: Sep 26, 2025

medium confidence

Directions Order

Inspections

Clean Rate

5.8

Avg Violations

7 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-22

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-2 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+4 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

1008 1/2 W IRVING PARK RD, Chicago, IL 60613

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Violation Timeline

Aug 2022

1 inspections

6 basic

Aug

Jun 2023

1 inspections

2 high priority

2 basic

Sep 2024

1 inspections

5 basic

Sep

Oct 2024

1 inspections

1 intermediate

8 basic

Sep 2025

1 inspections

5 basic

Sep

Inspection History

5 records on file

3 Canvass2 Complaint

Sep 25

Canvass InspectionLatestPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED BUCKETS OF FOOD STORED ON FLOOR INSIDE WALK-IN COOLER AND WALK-IN FREEZER. MUST ELEVATE ITEMS OF THE FLOOR TO PREVENT CONTAMINATION.
40PERSONAL CLEANLINESS−2
OBSERVED EMPLOYEES NOT WEARING HAIR RESTRAINTS WHILE FOOD IS BEING PREPARED AND SERVED IN FOOD PREPARATION AREA. MUST WEAR HAIR RESTRAINTS.
41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED WIPING CLOTHS STORED ON TOP OF COOKING EQUIPMENT AND PREP TABLES IN REAR KITCHEN FOOD PREP AREA. MUST PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE WALK-IN FREEZER. MUST REPAINT OR REPLACE SHELVING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DUST BUILD UP ON CEILING ABOVE PREP COOLERS IN REAR KITCHEN FOOD PREP AREA. ALSO OBSERVED DUST BUILD UP INSIDE CEILING LIGHSHILEDS COVERS. MUST CLEAN AND MAINTAIN. OBSERVED PEELING PAINT ON CEILING ABOVE REAR FOOD STORAGE SHELVING IN REAR KITCHEN FOOD PREP AREA NEAR REAR EXIT DOOR. MUST REPAINT AND MAINTAIN.

Base deductions−10 pts

Oct 24

Complaint InspectionPass

1 Med8 Basic

9 total

79/100inspection score

−21 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
ALL BULK FOODS NOT STORED IN THE ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Basic (8)

−16 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
MUST NOT STORE HANGING CLEAN UTENSILS, POTS, PANS ABOVE THE DIRTY WASH BASIN OF THE DISH THREE COMPARTMENT SINK.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN COOLERS AND FREEZERS. MUST USE FOOD GRADE DISPOSABLE BAGS OR WASHABLE CONTAINERS.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
RAW WOOD USED AS LINER UNDER THE ICE MACHINE MUST BE PAINTED/SEALED, NON-ABSORBENT.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXCESSIVE ICE BUILD UP ON THE INTERIOR OF THE WALK IN COOLER AND FREEZER NEAR THE FREEZER DOOR AND ON THE WALL. INSTRUCTED MANAGER TO REMOVE ALL ICE BUILD UP AND MAINTAIN FREE OF SIGNIFICANT ICE BUILD UP.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST NOT USE CARDBOARD AS LINER FOR THE GREASE TRAP, AS MATTING UNDER THE MICROWAVE OVEN OR CARDBOARD BOXES AS STORAGE CONTAINERS TO PREVENT PEST HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
UNUSED BROKEN EQUIPMENT ie: FLAT TOP GRILL AT FRONT PREP, MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
WATER DAMAGED CEILING TILES THROUGHOUT THE FRONT PREP AREA. MUST REPLACE.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED EMPLOYEES PERSONAL BELONGINGS STORED INSIDE THE FRONT FOOD PREP AREA. MUST PROVIDE A DESIGNATED NON-FOOD CONTACT AREA FOR EMPLOYEES BELONGINGS.

Base deductions−21 pts

Sep 24

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED POTS AND EMPTY FOOD STORAGE CONTAINERS STORED ON THE FLOOR IN THE REAR PREPARATION AREA NEAR THE EXIT DOOR. INSTRUCTED MANAGER TO ELEVATE ALL EQUIPMENT AT LEAST 6 INCHES FROM FLOOR.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE RIGHT SIDE SHELF OF THE REACH IN COOLER IN THE FRONT SERVICE/PREPARATION AREA TO BE RUSTED AND NOT EASILY CLEANABLE. INSTRUCTED MANAGER TO REPAIR OR REPLACE SHELF TO PROVIDE A SMOOTH EASILY CLEANABLE, AND SORROSIVE-RESISTANT MATERIAL.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED EXCESSIVE ICE BUILD UP ON THE INTERIOR OF THE WALK IN COOLER AND FREEZER NEAR THE FREEZER DOOR AND ON THE WALL. INSTRUCTED MANAGER TO REMOVE ALL ICE BUILD UP AND MAINTAIN FREE OF SIGNIFICANT ICE BUILD UP.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED UNISEX BATHROOM TO HAVE A TRASH CAN WITH NO LID. INSTRUCTED MANAGER TO PROVIDE TRASH CAN WITH LID/COVER IN UNISEX/WOMEN'S BATHROOMS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOOR IN WALK IN COOLER HEAVILY SOILED WITH SPILLAGE AND FOOD DEBRIS IN CORNERS AND IN CENTER OF WALK IN. INSTRUCTED MANAGER TO REMOVE AND DETAIL CLEAN ALL FOOD DEBRIS AND SPILLAGE.

Base deductions−10 pts

Jun 23

Complaint InspectionPass w/ Conditions

2 High2 Basic

4 total2 risk factors

66/100inspection score

−24 pts

High Priority (2)

−20 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
8HANDS CLEAN & PROPERLY WASHEDRisk Factor−10
NOTED EMPLOYEE WHILE WEARING GLOVES WASHED HANDS AT THE PREP SINK WITH GLOVES ON, WIPED THEM WITH PAPER TOWELS AND WENT BACK TO THE PREP TABLE TO CONTINUE PREPARING FOOD; WITHOUT CHANGING GLOVES. .DISCUSSED WITH MANAGEMENT THAT GLOVES MUST BE CHANGED AND HANDS WASHED BETWEEN EACH TASK AND MUST WASH HANDS AFTER CHANGING GLOVES. PRIORITY VIOLATION VIOLATION#7-38-010. CITATION ISSUED

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
NOTED INDIVIDUAL TO-GO DISPOSABLE CONTAINERS AND BOWLS WITH NO HANDLE USED FOR SCOOPING SERVING FOOD AT THE SERVICE PREP COOLERS. INSTRUCTED TO PROVIDE TONGS, SERVING SPOONS, OR LADLE FOR SCOOPING FOOD.
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.

Base deductions−24 pts

Risk factor bonus (2× +5)−10 pts

Aug 22

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED IN ALL COLD HOLDING UNITS THROUGHOUT THE ESTABLISHMENT NOT STORED IN CORRECT FOOD GRADE CONTAINERS. OBSERVED FOOD ITEMS STORED IN COUNTRYSIDE CREAMERY HOMESTYLE SPREAD CONTAINERS. INSTRUCTED TO STORE FOOD IN FOOD-GRADE STORAGE CONTAINERS PROPERLY.
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
OBSERVED KITCHENWARE(PANS AND POTS) STORED IN MILK CRATES IN THE DISHWASHING AREA. ALSO OBSERVED A CUTTING BOARD STORED NEAR THE HANDWASHING SINK IN THE BAR AREA. INSTRUCTED TO PROPERLY STORE SAID KITCHENWARE AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED FOOD ITEMS IN THE WALK-IN COOLER NOT ELEVATED. INSTRUCTED TO PROPERLY ELEVATE FOOD ITEMS ON SMOOTH AND EASILY CLEANABLE SURFACES AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BROKEN DOWN CARDBOARD BOXES USED TO LINE SHELVING UNITS AND ON THE FLOOR THROUGHOUT THE ESTABLISHMENT. INSTRUCTED TO REMOVE ALL BROKEN DOWN CARDBOARD BOXES TO ELIMINATE POTENTIAL HARBORAGE POINTS FOR RODENTS AND PEST.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED THE MANAGER TO HAVE ALL FOOD HANDLERS RETAKE THE COURSE AND MAINTAIN RECORDS OF THE CERTIFICATES ON SITE AT ALL TIMES.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATE FOR THE CERTIFIED FOOD MANAGER ON SITE. INSTRUCTED THE CERTIFIED FOOD MANAGER THAT ONLY CERTIFIED FOOD MANAGERS MUST OBTAIN THE ALLERGEN TRAINING CERTIFICATE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.

Base deductions−12 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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