Canvass
Jun 24, 2026
Out of Business
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, Jun 24, 2026 · Original Source
Restaurant · Chicago, IL
Taqueria Mi Barrio Es Tepito
2645 W 63rd St
Last inspected Jun 24, 2026 · View Map ↗ · Compare ↗
The department’s records list this business as closed or out of business.
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
Jun 9, 2025
Pass w/ Conditions
6 recorded violations
notedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE THE REACH IN COOLERS AND DISPLAY COOLERS. INSTRUCTED TO PROVIDE.
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 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS (TOMATOS AT 56.2F, BRISKET AT 54.0F AND CHORIZO AT 55.0F) AT APPROXIMATELY 5LBS THAT COST APPROXIMATELY $50, LOCATED IN PREP COOLER. INSTRUCTED TO DISCARD AND DENATURE. 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 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED FOOD STORED IN CONTAINERS IN ALL THE COOLERS WITHOUT PROPER LABELING OF NAME. INSTRUCTED TO PROVIDE.
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 43Equipment and utensils
Official wording
IN-USE UTENSILS: PROPERLY STORED
Inspector’s notes
OBSERVED IMPROPER STORAGE OF IN-USE UTENSILS (KNIVES) BEING STORED ON PREP TABLE. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
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
OBSERVED FOOD ITEMS STORED IN PLASTIC GROCERY BAGS IN REAR COOLER. INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS/CONTAINERS.
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 58Permits, training, and postings
Official wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
OBSERVED CITY OF CHICAGO CERTIFIED FOOD SERVICE SANITATION MANAGER ON DUTY WITHOUT ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO 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 issuesOfficial record from Chicago Department of Public Health, Jun 9, 2025 · Original Source
Canvass Re-Inspection
May 30, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Chicago Department of Public Health, May 30, 2024 · Original Source
Canvass
May 3, 2024
Pass w/ Conditions
5 recorded violations
notedCode 36Equipment and utensils
Official wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
OBSERVED RIGHT COOK LINE COOLER MISSING INTERNAL AMBIENT AIR THERMOMETER. INSTRUCTED TO PROVIDE AN AMBIENT AIR THERMOMETER IN ALL COLD- AND HOT-HOLDING EQUIPMENT IN A CONSPICUOUS LOCATION AND MAINTAIN AT ALL TIMES.
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 39Contamination
Official wording
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
Inspector’s notes
OBSERVED MULTI-USE BOWLS USED AS SCOOP IN SEVERAL BULK FOOD CONTAINERS (SALSA, RICE). INSTRUCTED TO REMOVE BOWLS AND REPLACE WITH UTENSIL WITH A HANDLE TO PREVENT 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 contaminationnotedCode 22Food temperature
Official wording
PROPER COLD HOLDING TEMPERATURES
Inspector’s notes
OBSERVED SEVERAL TCS FOOD ITEMS AT IMPROPER TEMPERATURE FOR COLD-HOLDING IN THE LEFT AND RIGHT COOK LINE COOLERS: SALSA AT 50.7F, COOKED RICE AT 47.1F, RAW BEEF AT 45.4F. INSTRUCTED TO DISCARD AND DENATURE TCS FOOD ITEMS. PERSON-IN-CHARGE DISCARDED ALL TCS FOODS AT IMPROPER TEMPERATURES AND DENATURED WITH BLEACH ON-SITE. 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 33Food temperature
Official wording
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
Inspector’s notes
OBSERVED LEFT COOK LINE COOLER AT 52.0F AND RIGHT COOK LINE COOLER AT 50.2F, IMPROPER TEMPERATURES FOR COLD-HOLDING. TAGGED COOLERS FOR INSPECTION WHILE ON-SITE. INSTRUCTED TO CEASE USE OF COOLERS TO STORE TCS FOODS UNTIL REPAIRED OR REPLACED AND RE-INSPECTED BY CDPH. 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 37Food source and labeling
Official wording
FOOD PROPERLY LABELED; ORIGINAL CONTAINER
Inspector’s notes
OBSERVED SUGAR, RICE BULK DRY FOOD CONTAINER NOT PROPERLY LABELED WITH THE COMMON NAME OF THE FOOD. INSTRUCTED TO LABEL ALL BULK DRY FOOD CONTAINERS WITH THE COMMON NAME OF THE FOOD AND MAINTAIN AT ALL TIMES.
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 problemsOfficial record from Chicago Department of Public Health, May 3, 2024 · Original Source