Canvass
Feb 18, 2026
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Feb 18, 2026 · Original Source
Restaurant · Chicago, IL
Taqueria La Morena
4530 W Augusta Blvd
Last inspected Feb 18, 2026 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
Out of Business
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
7 inspectionsComplaint
Dec 16, 2025
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Dec 16, 2025 · Original Source
Complaint
Oct 27, 2025
No Entry
6 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
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 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
6-202.15: OBSERVED THE FRONT ENTRANCE DOOR AND BARRIERS AT THE ORDER/PICK UP WINDOW, NOT RODENT PROOF AT THE BOTTOM. INSTRUCTED TO RODENT PROOF MENTIONED ENTRY POINTS.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-307.11: OBSERVED THE HANDWASHING SINK IN THE FRONT FOOD PREP AREA IN NEED OF A SPLASH GUARD DUE TO THE PREP TABLE ON THE RIGHT SIDE OF THE SINK. INSTRUCTED TO INSTALL A SMOOTH AND EASILY CLEANABLE SPLASH GUARD
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 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(C): OBSERVED THE INTERIOR OF THE MICROWAVE IN THE PREP AREA IN NEED OF CLEANING. INSTRUCTED TO 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 problemsnotedCode 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
6-501.19: OBSERVED THE TOILET ROOM DOOR NOT SELF-CLOSING, LOCATED IN THE DINING AREA. INSTRUCTED TO INSTALL A SELF-CLOSING DEVICE ON THE MENTIONED DOOR AND MAINTAIN IT.
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
6-501.13: OBSERVED THE FLOORS BEHIND THE PREP COOLER ACROSS FROM THE COOKING EQUIPMENT WITH FOOD DEBRIS. INSTRUCTED TO CLEAN MENTIONED FLOORS TO ELIMINATE FEED SITES FOR PESTS.
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, Oct 27, 2025 · Original Source
Canvass Re-Inspection
May 21, 2025
Pass
6 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
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 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
6-202.15: OBSERVED THE FRONT ENTRANCE DOOR AND BARRIERS AT THE ORDER/PICK UP WINDOW, NOT RODENT PROOF AT THE BOTTOM. INSTRUCTED TO RODENT PROOF MENTIONED ENTRY POINTS.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
3-307.11: OBSERVED THE HANDWASHING SINK IN THE FRONT FOOD PREP AREA IN NEED OF A SPLASH GUARD DUE TO THE PREP TABLE ON THE RIGHT SIDE OF THE SINK. INSTRUCTED TO INSTALL A SMOOTH AND EASILY CLEANABLE SPLASH GUARD.
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 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
4-601.11(C): OBSERVED THE INTERIOR OF THE MICROWAVE IN THE PREP AREA IN NEED OF CLEANING. INSTRUCTED TO 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 problemsnotedCode 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
6-501.19: OBSERVED THE TOILET ROOM DOOR NOT SELF CLOSING LOCATED IN THE DINING AREA. INSTRUCTED TO INSTALL A SELF CLOSING DEVICE ON THE MENTIONED DOOR 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 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
6-501.13: OBSERVED THE FLOORS BEHIND THE PREP COOLER ACROSS FROM THE COOKING EQUIPMENT WITH FOOD DEBRIS. INSTRUCTED TO CLEAN MENTIONED FLOORS TO ELIMINATE FEED SITES FOR PEST.
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, May 21, 2025 · Original Source
Canvass
May 14, 2025
Fail
8 recorded violations
notedCode 10Handwashing
Official wording
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
Inspector’s notes
OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
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 21Food temperature
Official wording
PROPER HOT HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER HOT HOLDING TEMPERATURE OF COOKED BEEF (93.6°F), ON THE FOOD PREP TABLE IN THE PREP AREA. APPROXIMATELY 7 LBS OF PRODUCT WERE DISCARDED AT $37 WORTH OF PRODUCT. INSTRUCTED TO HOLD HOT TCS FOODS AT 135°F OR ABOVE. 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 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF RAW BEEF (53.1°F) INSIDE A REFRIGERATOR.APPROXIMATELY 10 LBS AT $68 WORTH OF PRODUCT DISCARDED. MUST HAVE COLD HOLDING FOODS AT 41.0°F OR BELOW. PRIORITY 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #21.
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 38Pests
Official wording
INSECTS, RODENTS, & ANIMALS NOT PRESENT
Inspector’s notes
OBSERVED APPROXIMATELY 60 OR MORE MICE DROPPINGS ON SITE. MICE DROPPINGS WERE FOUND ON THE FOLLOWING FLOORS: IN THE REAR DRY STORAGE CLOSET, BEHIND THE GARBAGE AND BEVERAGE UNITS IN THE DINING AREA, IN THE DISHWASHING AREA, IN THE HOT WATER TANK CLOSET, UNDER THE COLD HOLIDNG UNITS/ COOKING EQUIPMENT, NEAR THE HOST/HOSTESS COUNTER ACROSS FROM THE PREP AREA. THE FOLLOWING SURFACES HAD MICE DROPPINGS: THE LOWER SHELVES UNDER THE COOKING EQUIPMENT AND ON THE CANNED GOODS. INSTRUCTED TO REMOVE MICE DROPPINGS, CLEAN AND SANITIZE AFFECTED AREAS, AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED THE HANDWASHING SINK IN THE FRONT FOOD PREP AREA IN NEED OF A SPLASH GUARD DUE TO THE PREP TABLE ON THE RIGHT SIDE OF THE SINK. INSTRUCTED TO INSTALL A SMOOTH AND EASILY CLEANABLE SPLASH GUARD.
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 49Cleaning and sanitizing
Official wording
NON-FOOD/FOOD CONTACT SURFACES CLEAN
Inspector’s notes
OBSERVED THE INTERIOR OF THE MICROWAVE IN THE PREP AREA IN NEED OF CLEANING. INSTRUCTED TO 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 problemsnotedCode 53Cleaning and sanitizing
Official wording
TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
Inspector’s notes
OBSERVED THE TOILET ROOM DOOR NOT SELF CLOSING LOCATED IN THE DINING AREA. INSTRUCTED TO INSTALL A SELF CLOSING DEVICE ON THE MENTIONED DOOR 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 55Cleaning and sanitizing
Official wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED THE FLOORS BEHIND THE PREP COOLER ACROSS FROM THE COOKING EQUIPMENT WITH FOOD DEBRIS. INSTRUCTED TO CLEAN MENTIONED FLOORS TO ELIMINATE FEED SITES FOR PEST.
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, May 14, 2025 · Original Source
Non-Inspection
Dec 5, 2024
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Dec 5, 2024 · Original Source
Non-Inspection
Jul 18, 2024
No Entry
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jul 18, 2024 · Original Source