GOOD INFORMATION. BETTER PEACE OF MIND.Español · Always free. No signup required.

Restaurant · Chicago, IL

La Bahia De Acapulco, Inc.

1632 W 47th St

Last inspected May 7, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Pass w/ Conditions

Get the next inspection, free.

We'll email you when La Bahia De Acapulco, Inc. has a new health inspection. No spam, one-click unsubscribe.

No account needed. Unsubscribe at any time.

More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Canvass

May 7, 2026

Pass w/ Conditions

3 recorded violations

notedCode 2Permits, training, and postings

Official wording

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

Inspector’s notes

No certified food service manager on site, No certificate posted while handling and serving TCS foods ( chicken, beef...) instructed to obtain. Priority foundation violation 7-38-012.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues
notedCode 45Equipment and utensils

Official wording

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

Inspector’s notes

Food containers placed under front hand wash sink, instructed to keep away from under plumbing fixture.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
notedCode 43Equipment and utensils

Official wording

IN-USE UTENSILS: PROPERLY STORED

Inspector’s notes

Knives wedged between 2 prep coolers, instructed to keep in a clean surface.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Chicago Department of Public Health, May 7, 2026 · Original Source

Canvass

Jun 13, 2025

Pass

1 recorded violation

notedCode 49Cleaning and sanitizing

Official wording

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Inspector’s notes

OBSERVED HEAVY EQUIPMENT LOCATED IN PREP UNDER VENTILATION HOOD WITH HEAVY GREASE DEPOSITS BUILT UP ON EXTERIOR SURFACES. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Chicago Department of Public Health, Jun 13, 2025 · Original Source

Canvass

Jun 6, 2024

Pass w/ Conditions

3 recorded violations

notedCode 22Food temperature

Official wording

PROPER COLD HOLDING TEMPERATURES

Inspector’s notes

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE KITCHEN COOLER TO BE IMPROPER: CHICKEN 49.1F, BEEF 46.2F, OYSTERS 51.0F, INTESTINES 52.0F, SLICED TOMATOES 54.7F, EGGS 52.0F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH $70.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
notedCode 35Food temperature

Official wording

APPROVED THAWING METHODS USED

Inspector’s notes

OBSERVED IMPROPER THAWING IN THE CONTAINER OF COLD WATER DONE ON FROZEN SHRIMP. THAWING MUST OCCUR WITH FOOD PLACED IN THE WALK-IN COOLER OVERNIGHT OR UNDER COLD RUNNING WATER. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature
notedCode 56Facility maintenance

Official wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s notes

NOTED HEAVY DIRT AND GREASE ACCUMULATION INSIDE AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD AND FILTERS.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Chicago Department of Public Health, Jun 6, 2024 · Original Source

More restaurants nearby