Canvass
Dec 30, 2025
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Dec 30, 2025 · Original Source
Restaurant · Chicago, IL
Taco Moro
1415 W Irving Park Rd
Last inspected Dec 30, 2025 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsCanvass
Feb 25, 2025
Pass w/ Conditions
5 recorded violations
notedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE 1-DOOR TALL REFRIGERATOR. OBSERVED COOKED RICE WITH TEMPERATURE RANGING BETWEEN 54.9F-68.8F. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELY 26 LBS OF FOOD VALUE OF $110. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS AT 41.0F OR BELOW. 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 temperaturenotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
OBSERVED MISSING SINK STOPPERS FOR THE DISHWASHING 3-COMPARTMENT SINK LOCATED IN THE KITCHEN FOOD PREP AREA. INSTRUCTED TO PROVIDE THREE ADEQUATE WORKING SINK STOPPERS AND MUST 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 problemsnotedCode 51Water, plumbing, and sewage
Official wording
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Inspector’s notes
OBSERVED NO BACKFLOW PREVENTION DEVICE FOR ICE MACHINE LOCATED IN REAR FOOD PREPARATION AREA. BACKFLOW PREVENTION DEVICE MUST BE LOCATED SO THAT CAN BE SERVICE AND MAINTAINED.
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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED PEELING PAINT ON WALLS IN REAR FOOD STORAGE AREA, BEHIND FOOD STORAGE SHELVING AND REAR UTILITY MOP SINK AREA. MUST REPAINT AND MANTAINED WALLS SMOOTH AND EASILY CLEANABLE SURFACES. OBSERVED DIRT AND GREASE BUILD UP ON FLOOR UNDER, AROUND AND BEHIND ALL COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN. OBSERVED A FEW WATER DAMAGED CEILING TILES ABOVE FOOD STORAGE SHELVING IN REAR FOOD STORAGE AREA. MUST REPIR REPLACE AND MAINTAIN. OBSERVED A FEW MISSING FLOOR TILES BY 2-DOOR TALL MEAT REFRIGERATOR AND UNDER NEATH 1-DOOR TALL REFRIGERATOR. MUST REPAIR REPLACE FLOOR TILES 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 problemsnotedCode 56Facility maintenance
Official wording
ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
Inspector’s notes
EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN REAR FOOD STORAGE AREA. MUST PROVIDE A DESIGNATED EMPLOYEES STORAGE AREA FOR PERSONAL BELONGINGS.
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 issuesOfficial record from Chicago Department of Public Health, Feb 25, 2025 · Original Source
Canvass Re-Inspection
Aug 28, 2024
Pass
6 recorded violations
notedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
FOOD SCOOPS INSIDE FOOD CONTAINERS IN THE COOLER WITHOUT HANDLES. PLATES AND CUPS BEING USED. MUST PROVIDE PROPER FOOD SCOOPS WITH HANDLES THAT CANNOT BE SUBMERGED INTO THE FOOD PRODUCTS.
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 issuesnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-602.13 ----NOTED PEELING PLASTIC ON METAL PREP TABLE SHELVING BEING USED AS A PROTECTANT. MUST REMOVE ALL TO BE SMOOTH AND CLEANABLE.
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 problemsnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-201.11--- OBSERVED CHIPPING/DAMAGED PLASTER AND PEELING PAINT AT THE THREE COMPARTMENT SINK. MUST REPAIR ALL TO BE SMOOTH AND CLEANABLE.
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 problemsnotedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
: 2-102.13--- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
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 issuesnotedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
: 3-304.14---: ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
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 problemsnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
: 4-101.19--- MUST NOT USE CARDBOARD AS GUARDS UNDER THE LEGS OF THE COOKS LINE EQUIPMENT. 4-501.11---- NOTED TORN RUBBER DOOR GASKET ON THE PREP AREA ONE DOOR COOLER. MUST REPLACE.
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 problemsOfficial record from Chicago Department of Public Health, Aug 28, 2024 · Original Source
Canvass
Aug 21, 2024
Fail
15 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
NOTED THE PREP/DISH HAND WASHING SINK NOT ACCESSIBLE FOR USE DURING THE INSPECTION. OBSERVED KNIFE SHARPENING TOOL INSIDE THE SINK AND OBSERVED EMPLOYEE USING THE SINK TO CLEAN SOILED WIPING CLOTHES SEVERAL TIMES THROUGHOUT THE INSPECTION. REVIEWED WITH MANAGEMENT THE HAND WASHING SINK IS FOR HAND WASHING PURPOSES ONLY. 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.
More about handwashing problemsnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED THE FOLLOWING TCS FOODS IN THE REAR TALL REACH-IN COOLER AND TWO DOOR COOLER AT DISH AREA HELD AT IMPROPER COLD HOLDING TEMPERATURES. COOKED BEEF AT 86.1F AND 44.4F TIGHTLY COVERED WITH PLASTIC WRAP AT THE DISH AREA COOLER. COOKED RICE AT 48.7F, COOKED BEANS AT 49.2F, SOUR CREAM AT 45.6F. COOKED SALSA AT 48.5F IN THE REAR COOLER. REVIEWED REQUIRED COLD HOLDING TEMPERATURES AND PROPER COOLING METHODS AND COOLING PROCESS. ALL FOODS DISCARDED. 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 temperaturenotedCode 23Food source and labeling
Official wording
PROPER DATE MARKING AND DISPOSITION
Inspector’s notes
OBSERVED APPROXIMATELY 30 LBS PREPARED TCS FOODS SUCH AS COOKED MEATS, BEEF CONSUME', COOKED BEANS WITH EITHER NO DATES OR PREP DATES ONLY. NO EXPIRATION DATES ON PREPARED FOODS. REVIEWED ALL PREPARED TCS FOODS HELD LONGER THAN 24 HOURS MUST HAVE AN EXPIRATION DATE NO LONGER THAN 7 DAYS. ALL FOODS DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
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 problemsnotedCode 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
ALL BULK FOOD NOT STORED IN THEIR ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
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 problemsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
NOTED A COLD HOLDING UNIT IN THE DINING ROOM WITH READY TO EAT TACO TOPPINGS SUCH AS VARIOUS SALSAS AND HOT PEPPERS WITHOUT ADEQUATE SNEEZE GUARDS, OPEN TO CUSTOMERS AND POSSIBLE CONTAMINATION. INSTRUCTED TO REMOVE FROM THE PREMISES OR PROVIDE ADEQUATE SNEEZE GUARDS PROTECTING THE FOODS ON DISPLAY. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
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 contaminationnotedCode 41Cleaning and sanitizing
Official wording
WIPING CLOTHS: PROPERLY USED & STORED
Inspector’s notes
ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.
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 problemsnotedCode 45Equipment and utensils
Official wording
SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
Inspector’s notes
ALL STORED ITEMS THROUGHOUT THE FACILITY INCLUDING BAGGED ONIONS MUST BE ELEVATED FROM THE FLOORS.
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 issuesnotedCode 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
ALL RAW WOOD AT THE FRONT CASHIER/SERVER AREA AND RAW WOODEN SHELVING AT THE REAR PREP COOLER MUST BE PAINTED/SEALED AND NON-ABSORBENT. ALSO NOTED EXCESSIVE FOOD SPLATTER ON THE RAW WOODEN SHELVING AT THE REAR PREP COOLER. MUST CLEAN AND MAINTAIN.----NOTED PEELING PLASTIC ON METAL PREP TABLE SHELVING BEING USED AS A PROTECTANT.----NOTED CARDBOARD USED AS LINER FOR SHELVING.----UNSEALED PRESSED WOOD BEING USED AS SHELVING FOR DRY FOODS.----TINFOIL AS LINER FOR WALL AT THE DISH AREA. MUST REMOVE ALL TO BE SMOOTH AND CLEANABLE.
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 problemsnotedCode 57Permits, training, and postings
Official wording
ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
Inspector’s notes
NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.
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 issuesnotedCode 60Other
Official wording
PREVIOUS CORE VIOLATION CORRECTED
Inspector’s notes
PREVIOUS CORE VIOLATIONS FROM 9-15-23 REPORT #2581735 NOT CORRECTED. #58- NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.#55- NOTED WALLS AT THE PREP AREA SPLASHED WITH DIRT AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 20Food temperature
Official wording
PROPER COOLING TIME AND TEMPERATURE
Inspector’s notes
OBSERVED LARGE, DEEP COOKING POT ON THE KITCHEN PREP TABLE WITH COOKED RICE INSIDE AND TIGHTLY COVERED WITH THE LID. MANAGER STATED THE RICE WAS COOLING. RICE TEMPERATURE NOTED AT 169.3F. REVIEWED WITH MANAGER THE PROPER METHODS OF COOLING COOKED FOODS SUCH AS THE RICE AND OTHER COOKED AND COOLED FOODS NOTED IN LARGE CONTAINERS IN THE COOLERS AT IMPROPER TEMPERATURE SUCH AS THE MENTIONED BEEF AND COOKED BEANS. RECOMMENDED TO MANAGER OBTAINING AN ICE MACHINE/ICE FOR COOLING. DEMONSTRATED TO MANAGER HOW TO TRANSFER RICE TO SMALLER, SHALLOW PANS AND QUICK CHILLED IN THE BOX FREEZERS ON SITE. PRIORITY VIOLATION 7-38-005 SEE VIOLATION #22 FOR CITATION.
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 temperaturenotedCode 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
ICE SCOOP NOTED IMPROPERLY STORED INSIDE THE ICE OF THE SMALL, TABLE TOP ICE MACHINE. MUST PROPERLY STORE IN A CLEAN CONTAINER. NOTED FOOD SCOOPS INSIDE FOOD CONTAINERS IN THE COOLER WITHOUT HANDLES. PLATES AND CUPS BEING USED. MUST PROVIDE PROPER FOOD SCOOPS WITH HANDLES.
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 issuesnotedCode 47Cleaning and sanitizing
Official wording
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
Inspector’s notes
MUST NOT USE CARDBOARD AS GUARDS UNDER THE LEGS OF THE COOKS LINE EQUIPMENT.
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 problemsnotedCode 50Other
Official wording
HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
Inspector’s notes
NOTED A PORTABLE HAND WASHING SINK IN THE DINING ROOM FOR CUSTOMER USE NOT PROPERLY PLUMBED UNDER CITY PRESURE WITH HOT AND COLD RUNNING WATER THAT PROPERLY DRAINS. MUST REMOVE FROM THE PREMISES OR PROVIDE A VARIANCE APPROVAL FROM THE CITY OF CHICAGO BUILDING DEPT. PRIORITY VIOLATION 7-38-030(C) CITATION ISSUED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
EMPLOYEES MUST NOT STORE ELECTRIC SCOOTERS IN THE REAR REFRIGERATION AREA.
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 problemsOfficial record from Chicago Department of Public Health, Aug 21, 2024 · Original Source