RestaurantLicence 2500945

Birrieria Y Taqueria El Arandas

2025 W 47th St, Chicago 60609

Latest verdictPassJun 4, 2026 · 4 months ago

Inspections15since Nov 28, 2016

Fail rate20.0%3 of 15 verdictscitywide 22.4% · below average

City risk ratingHigh riskWhat this kind of business could do if it went wrong — not a grade it earned.

Read the pairs, not the count. A failure is normally followed within days by a re-inspection, and that re-inspection is a second row here. On the timeline below they sit almost on top of each other — one bad day, two marks.

The whole record

Pass53%
Conditional27%
Fail20%

15 inspections from 2016 to 2026 · hover a mark

20182020202220242026

PassJun 4, 2026CanvassRisk 1 (High)
1. 15
  Food separated and protected
  Box of oranges stored on kitchen's floor, instructed to keep off floor.
2. 49
  Non-food/food contact surfaces clean
  Meat slicer not clean behind blade, food debris noted, instructed to clean and maintain.
3. 51
  Plumbing installed; proper backflow devices
  Unable to locate backflow prevention device for basement ice maker, instructed to install.
ConditionalJun 13, 2025CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed handsink located in (beverage / salsa/chip) prep area inaccessible during time of inspection. Observed food handler mixing hibiscus beverage with container stored inside sink basin as well as washing red cups and beverage dsipenser. Instructed food handler to not use handsink for any other use besides handwashing. Must maintain. Priority foundation violation. #7-38-030 (c). Citation issued.
2. 35
  Approved thawing methods used
  Observed frozen pork stored inside large bin on lower prep table shelf thawing improperly. Instructed to thaw under refrigeration or under running water.
3. 39
  Contamination prevented during food preparation, storage & display
  Observed large buckets of red and green salsa stored on floor in rear prep/dishwashing area. Instructed to elevate said food items. Food shall not be stored on floor to prevent possible contamination.
4. 51
  Plumbing installed; proper backflow devices
  Observed hot water nozzle handle missing on 3 compartment sink located in basment. Instructed to repair and maintain in good condition.
5. 55
  Physical facilities installed, maintained & clean
  Observed miscellaneus items stored in basment improperly. Instructed to remove all said items and organize restaurant items and remove clutter. Must maintain premise.
6. 55
  Physical facilities installed, maintained & clean
  Observed dried food splatter on walls in rear prep/dish area. Instructeed to clean and maintain in order to prevent pest harborage.
7. 58
  Allergen training as required
  Instructed all city of Chicago certified food manager certificate holders to obtain allergen training and maintain on site for review.
PassMay 21, 2024Short Form ComplaintRisk 1 (High)
1. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-501.12 observed two cutting boards in the serving front prep area discolored and with deep cuts. Instructed to replace and maintain.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-102.11 noted assorted food items inside coolers, freezers, and refrigeration units stored inside grocery bags. Instructed to properly store all food items inside approved food-grade containers/bags.
ConditionalMay 9, 2024CanvassRisk 1 (High)
1. 22
  Proper cold holding temperatures
  Noted internal temperatures of the following time/temperature control for safety food items inside the cold hold unit to be improper: chicken at 46.8 f, beef at 50.4. Manager immediately and voluntarily disposed of 5 lbs of products worth $50.00 through denaturing process. Priority violation #7-38-005. Citation issued.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed two cutting boards in the serving front prep area discolored and with deep cuts. Instructed to replace and maintain.
3. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Noted assorted food items inside coolers, freezers, and refrigeration units stored inside grocery bags. Instructed to properly store all food items inside approved food-grade containers/bags.
4. 56
  Adequate ventilation & lighting; designated areas used
  Observed a burned-out light bulb above the dry storage rack by the serving area. Instructed to replace bulb and maintain lighting in the unit.
5. 58
  Allergen training as required
  Observed no certified food manager with allergen training. Instructed any persons with the city of Chicago food sanitation certificate to comply with completion of training. Must provide documentation.
PassMay 10, 2023ComplaintRisk 1 (High)
1. 37
  Food properly labeled; original container
  Observed bulk dry storage container in front prep area without a common name on container. Instructed to label container and maintain.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed clay salsa containers on site. Instructed to provide verification of safe lead levels or remove from premises.
PassJan 17, 2023CanvassRisk 1 (High)
1. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed missing handwash sign at front prep area handwash sink. Instructed to provide.
2. 36
  Thermometers provided & accurate
  Obesrved no thermometer inside rear prep area two door refrigerator. Instructed to provide.
3. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  Observed no covered receptacle in employee restroom. Instructed to provide.
PassMar 30, 2022CanvassRisk 1 (High)
1. 49
  Non-food/food contact surfaces clean
  Instructed to clean the interior bottom of the fryers and exterior surface of the fryer and grill.
2. 51
  Plumbing installed; proper backflow devices
  Observed the faucet neck at the three comp sink in the dishwashing area leaking; repair leak from faucet.
3. 55
  Physical facilities installed, maintained & clean
  Clean floors under and behind cooking equipment. Clean vent fan in washroom to remove dust observed on fan cover.
ConditionalMar 11, 2021CanvassRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  Observed no signed employees health policies.must provide and maintain.(priority foundation 7-38-010)(no citation issued)
2. 5
  Procedures for responding to vomiting and diarrheal events
  Observed no clean-up policy procedure and items for vomiting and diarrhea.must provide and maintain.(priority foundation 7-38-005)(no citation issued)
3. 10
  Adequate handwashing sinks properly supplied and accessible
  Must provide hand washing signs at hand sinks.
4. 25
  Consumer advisory provided for raw/undercooked food
  Observed no disclosure and reminder on menu of raw or undercooked foods.must provide and maintain.(priority foundation 7-38-005)(no citation issued)
5. 36
  Thermometers provided & accurate
  Must provide thermometer for table top cooler.
6. 37
  Food properly labeled; original container
  Must label food storage containers when food is not in original container.
7. 38
  Insects, rodents, & animals not present
  Observed an appx."1/2-3/4" gap along side of rear door. Must make door tight fitting.
8. 39
  Contamination prevented during food preparation, storage & display
  Must provide a splash guard at hand sink next to 3- compartment sink.
9. 44
  Utensils, equipment & linens: properly stored, dried, & handled
  Must invert multi-use utensils on lower shelves of prep tables.
10. 45
  Single-use/single-service articles: properly stored & used
  Must store plastic wear with handles in upright position.
11. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Must remove rust from lower shelves of prep tables.must provide a sealant or paint raw wood surfaces.
12. 49
  Non-food/food contact surfaces clean
  Must clean debris build up from meat slicer,grill table.
13. +4 more
ConditionalDec 16, 2019Canvass Re-InspectionRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  No employee health policy on site at the time of inspection following the new guidelines. Instructed to have verification of policy for each employee on site at all times. Priority foundation violation 7-38-010
2. 5
  Procedures for responding to vomiting and diarrheal events
  Management unable to provide a procedure for clean-up vomiting and diarheal. Instructed to have one including the chemicals and supplies needed. Priority foundation 7-38-005
3. 25
  Consumer advisory provided for raw/undercooked food
  Establishment serving undercooked food items (eggs) with no consumer advisory disclosure or reminders to the customers. Instructed to have a consumer advisory on the menu with a disclosure notice and reminder statement. Priority foundation violation 7-38-005
4. 38
  Insects, rodents, & animals not present
  The front door entrance to have a gap at the bottom of the door. Instructed to seal the gap at the bottom front entrance door to prevent rodents.
5. 40
  Personal cleanliness
  All employee with no hair restraints in the front food prep area and in the kitchen. Instructed to provide and maintain hair restraints for all employees on premise in food prep areas.
6. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed rusty shelves of the sliding reach-in cooler in the kitchen. Instructed to detail clean. Repaint with non toxic food grade paint and/or replace.
7. 57
  All food employees have food handler training
  No food handler certificates for employees on site at the time of the inspection. Instructed to provide and maintain food handler certificates for each employee on premise.
8. 58
  Allergen training as required
  No certified food manager with allergen training. Instructed any persons with the city of Chicago food sanitation certificate to comply with completion of training. Must provide documentation.
FailDec 6, 2019CanvassRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  Observed no employee health policy on site at the time of inspection following the new guidelines. Instructed to have verification of policy for each employee on site at all times. Priority foundation violation 7-38-010
2. 5
  Procedures for responding to vomiting and diarrheal events
  Management unable to provide a procedure for clean-up vomiting and diarheal. Instructed to have one including the chemicals and supplies needed. Priority foundation 7-38-005
3. 10
  Adequate handwashing sinks properly supplied and accessible
  Observed no hand washing signs at all hand sinks throughout the facility. Instructed to provide hand washing signs at all hand sinks on premise.
4. 23
  Proper date marking and disposition
  Observed temperature controlled for safety food items inside walk- in cooler and refrigeration units not properly labeled. Instructed to properly label all ready to eat food items with product name and used by date. Priority foundation violation 7-38-005
5. 25
  Consumer advisory provided for raw/undercooked food
  Observed establishment serving undercooked food items (eggs) with no consumer advisory disclosure or reminders to the customers. Instructed to have a consumer advisory on the menu with a disclosure notice and reminder statement. Priority foundation violation 7-38-005
6. 37
  Food properly labeled; original container
  Observed assorted food items inside refrigeration units not properly labeled. Instructed to properly label all food items with product name including bulk food conatiners.
7. 38
  Insects, rodents, & animals not present
  Observed the front door entrance to have a gap at the bottom of the door. Instructed to seal the gap at the bottom front entrance door to prevent rodents.
8. 40
  Personal cleanliness
  Observed all employee with no hair restraints in the front food prep area and in the kitchen. Instructed to provide and maintain hair restraints for all employees on premise in food prep areas.
9. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed the cutting boards in the front prep area to have open seams and dark stains. Instructed to replace the two cutting boards in the front food prep area.
10. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed rusty shelves of the sliding reach-in cooler in the kitchen. Instructed to detail clean. Repaint with non toxic food grade paint and/or replace.
11. 48
  Warewashing facilities: installed, maintained & used; test strips
  Observed no sanitizer test strip sit on site at the time of inspection. Instructed to have a test strip kit on site at all times to properly monitor the strength of sanitizer. Priority foundation violation 7-38-005 citation issued.
12. 53
  Toilet facilities: properly constructed, supplied, & cleaned
  Observed no covered receptacle in the restroom on premise. Instructed to provide covered receptacle in the restroom on premise.
13. +3 more
PassMay 30, 2018CanvassRisk 1 (High)
1. 31
  Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
  Observed spatulas stored in between wall and 3 compartment sink in kitchen. Must remove. Must properly store all utensils in a clean container. Must maintain same.
2. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observes excessive ice build up on interior of ice chest freezer in rear kitchen. Must defrost, clean and sanitize. Observed raw wood on bottom of front counter. Must seal to make non-porous, smooth and easily cleanable. Observed stained cutting board, with deep groves on top of ice chest freezer. Must resurface or replace to prevent contamination. Must maintain same.
3. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Observed excessive clutter outside rear (kitchen) door inside gated area. Must remove all equipment not in use to prevent pest harborage. Must organize clutter. Must maintain same.
PassJul 6, 2017Canvass Re-InspectionRisk 1 (High)
FailJun 29, 2017CanvassRisk 1 (High)
1. 21
  * certified food manager on site when potentially hazardous foods are prepared and served
  No certified manager on duty or certificate posted when potentially hazardous food(beef 203f)prepared and served. A certified manager must be on site at all times potentially hazardous foods are prepared and served. Serious violation 7-38-012a
2. 22
  Dish machines: provided with accurate thermometers, chemical test kits and suitable gauge cock
  No chemical sanitizer test kit available during inspection. Instructed manager to provide test kit for proper sanitizer concentration. Serious violation 7-38-030
3. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Clean interior of fryer cabinet, grill, and prep coolers in front prep area.
4. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Clean floors in prep area under cooking equipment.
5. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Clean ventilation fan in washroom(dust buildup).
6. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Repair leaking faucet on 3-compartment sink.
7. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Separate all cleaning equipment away from food. Remove soiled water and store mop head upright to prevent insect breeding. Elevate all stock and single service articles off floor in prep and storage areas.
8. 42
  Appropriate method of handling of food (ice) hair restraints and clean apparel worn
  All food handlers must wear proper hair restraints.
9. 43
  Food (ice) dispensing utensils, wash cloths properly stored
  Store wash cloths in sanitizing solution at the required ppm.
PassDec 16, 2016License Re-InspectionRisk 1 (High)
FailNov 28, 2016LicenseRisk 1 (High)
1. 2
  Facilities to maintain proper temperature
  No refrigeration to maintain temperatures of cold foods.
2. 9
  Water source: safe, hot & cold under city pressure
  No hot water at any of the sinks
3. 12
  Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area
  Need soap and paper towels at exposed handsinks.
4. 18
  No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
  No pest control log book
5. 19
  Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
  No proof of or garbage hauling service.
6. 21
  * certified food manager on site when potentially hazardous foods are prepared and served
  No proof of city of Chicago sanitation cerification.
7. 27
  Toilet rooms enclosed clean, provided with hand cleanser, sanitary hand drying devices and proper waste receptacles
  Need soap and hand drying device or paper towels in restroom.

Fails sit above the line, passes below. Every inspection the city has published for this licence.

On the street

Apple Maps street-level imagery. Click to look around the block.

What it gets cited for

479×
Food & non-food contact surfaces cleanable, properly designed, constructed & used
556×
Physical facilities installed, maintained & clean
104×
Adequate handwashing sinks properly supplied and accessible
584×
Allergen training as required
384×
Insects, rodents, & animals not present
493×
Non-food/food contact surfaces clean
513×
Plumbing installed; proper backflow devices
373×
Food properly labeled; original container

Counted across every inspection on record here. A code that keeps coming back is the more telling signal.

Source

Published by the Chicago Department of Public Health as Food Inspections, updated weekly. This page shows every row the city holds under licence 2500945 — a business that changed hands may carry history from its predecessor.