Restaurant · Chicago, IL

Saborcito Ecuatoriano

Name: Saborcito Ecuatoriano
Address: 3536 W Lawrence Ave, Chicago, IL

3536 W Lawrence Ave

Last inspected Jan 27, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

3 inspections

Canvass

Jan 27, 2026

Pass

4 recorded violations

notedCode 35Food temperature

Official wording

APPROVED THAWING METHODS USED

Inspector’s notes

OBSERVED PORK AND FISH THAWING AT ROOM TEMPERATURE IN THE DISHWASHING/PREP AREA. INSTRUCTED MANAGEMENT THAT FOOD MUST BE PROPERLY THAWED UNDER REFRIGERATION MAINTAINING 41F OR BELOW, SUBMERGED UNDER RUNNING WATER AT 70F OR BELOW, OR AS PART OF THE COOKING PROCESS.

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 37Food source and labeling

Official wording

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Inspector’s notes

MUST LABEL FOOD STORAGE CONTAINERS (FLOUR, SUGAR, CORN MEAL) IN THE FOOD PREP AREA UNDERNEATH PREP TABLE.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 39Contamination

Official wording

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Inspector’s notes

OBSERVED PORK AND FISH STORED ON THE FLOOR IN THE DISHWASHING AREA. INSTRUCTED MANAGEMENT TO ELEVATE FOOD ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR TO PROTECT FROM CONTAMINATION.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

OBSERVED WET MOPS STORED ON THE FLOORS IN THE HALLWAY AND IN KITCHEN PREP AREA OF FACILITY. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY WHEN NOT IN USE.

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, Jan 27, 2026 · Original Source

Canvass

Feb 13, 2025

Pass w/ Conditions

4 recorded violations

notedCode 10Handwashing

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

OBSERVED THE HANDWASHING SINK BEHIND THE FRONT PREP/BEVERAGE AREA NOT ACCESSIBLE FOR USE.OBSERVED MULTI-USE UTENSILS/GLASSWARE STORED INSIDE SAID SINK.INSTRUCTED MANAGER,THAT ALL HANDWASHING SINKS MUST BE ACCESSIBLE FOR EMPLOYEES TO WASH HANDS AND MAINTAIN AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-030 (C),CITATION ISSUED.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

OBSERVED MISSING CEILING TILES ALONG HALLWAY LEADING TO THE WASHROOMS.INSTRUCTED TO PROVIDE 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

notedCode 56Facility maintenance

Official wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s notes

OBSERVED SOME BURNT-OUT LIGHT BULBS FOR LIGHT FIXTURE IN THE KITCHEN PREP AREA AND INSIDE THE 2-DOOR STAND-UP COOLER NEXT TO THE PREP LINE COOLER IN SAME AREA.INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

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

notedCode 57Permits, training, and postings

Official wording

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

Inspector’s notes

OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE.INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.

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

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

Canvass

Mar 19, 2024

Pass w/ Conditions

6 recorded violations

notedCode 22Food temperature

Official wording

PROPER COLD HOLDING TEMPERATURES

Inspector’s notes

OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE 2 DOOR STAND-UP KITCHEN COOLER.OBSERVED COOKED BEANS AT 58.6F AND COOKED LENTILS AT 57.1 F.INSTRUCTED MANAGER TO MONITOR AND MAINTAIN ALL COLD (TCS) FOODS AT 41F OR COLDER AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROX.20 LBS OF FOOD WORTH $120.00.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

In plain English

More about food kept at an unsafe temperature

notedCode 36Equipment and utensils

Official wording

THERMOMETERS PROVIDED & ACCURATE

Inspector’s notes

OBSERVED MISSING TERMOMETER INSIDE THE KITCHEN PREP LINE COOLER.INSTRUCTED TO PROVIDE AND MAINTAIN A VISIBLE AND ACCURATE WORKING THERMOMETER INSIDE COOLER.

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 47Cleaning and sanitizing

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

OBSERVED CHIPPED PAINT AND RUST ON THE WIRE STORAGE RACKS IN THE KITCHEN 2 DOOR STAND-UP COOLER.INSTRUCTED TO REMOVE CHIPPED PAINT AND RUST AND REPAINT OR REPLACE THE SHELVES 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

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

OBSERVED DIRTY FLOORS WITH SPILLED DEBRIS UNDERNEATH THE 3-COMPARTMENT SINK AREA.INSTRUCTED TO CLEAN FLOORS IN DETAIL 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

notedCode 37Food source and labeling

Official wording

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Inspector’s notes

OBSERVED BULK CONTAINERS IN THE KITCHEN SHELF WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEMS (SALT, SUGAR, FLOUR ETC).

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 51Water, plumbing, and sewage

Official wording

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Inspector’s notes

OBSERVED WATER LEAK AT DRAIN PIPE DIRECTLY UNDERNEATH THE FAR LEFT COMPARTMENT OF THE 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Chicago Department of Public Health, Mar 19, 2024 · Original Source