RestaurantLicence 1964229

El Original Chavas Tacos, INC.

2333 W Grand Ave, Chicago 60612

Latest verdictPassOct 1, 2026 · 12 days ago

Inspections30since May 17, 2010

Fail rate10.0%3 of 30 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

Pass77%
Conditional13%
Fail10%

30 inspections from 2010 to 2026 · hover a mark

20132016201920222025

PassOct 1, 2026Complaint Re-InspectionRisk 1 (High)
1. 37
  Food properly labeled; original container
  3-602.11(a; b:1-4,6,7; c; d): observed prepackaged slices of tres leches cake in the refrigerator near the front prep area with no food label. Instructed manager to provide the common name of the food, a list of ingredients; the name and place of business of the manufacturer, packer, or distributor; and the name of the food source for each major food allergen contained in the food.
2. 37
  Food properly labeled; original container
  3-302.12: observed squirt bottles and seasoning shakers not labeled in the front food prep area. Instructed to label all food items not in it original food container.
3. 39
  Contamination prevented during food preparation, storage & display
  3-307.11: observed a bulk container of diced tomatoes in the three-door cooler with a bowl being used to transfer the food item. Instructed to provide an utensil with a handle to transfer the food item
4. 40
  Personal cleanliness
  2-402.11: observed a female food handler without a hair restraint, while in the food prep area. Instructed all food handlers must have on hair restraints while in the food prep area.
FailSep 23, 2026ComplaintRisk 1 (High)
1. 21
  Proper hot holding temperatures
  Observed improper hot hodling temperatures of tcs foods. Found a container of cooked beef (127.8f) and cooked chicken (129.7f) on the flat top grill in the front prep area. Instructed all hot holding food must reach and maintain 135f or above. Approximately 10lbs at $99 worth of product discarded. Priorit violation 7-38-005, citation issued
2. 22
  Proper cold holding temperatures
  Observed improper cold holding temperatures of tcs foods in two different prep coolers in the food prep area. Found a container of beef (51.8f) and eggs (44.5f). Instructed all cold holding food items must reach and maintain 41f or below at all times. Approximately 12lbs at $66 worth of product discarded. Priority violation 7-38-005, citation consolidated with violation #21.
3. 37
  Food properly labeled; original container
  Observed prepackaged slices of tres leches cake in the refrigerator near the front prep area with no food label. Instructed manager to provide the common name of the food, a list of ingredients; the name and place of business of the manufacturer, packer, or distributor; and the name of the food source for each major food allergen contained in the food.
4. 37
  Food properly labeled; original container
  Observed squirt bottles and seasoning shakers not labeled in the front food prep area. Instructed to label all food items not in it original food container.
5. 38
  Insects, rodents, & animals not present
  Observed approximately 40 or more small flies in the basement food prep area. The small flies were observed on the walls and ceilings in the mentioned area. Instructed to eliminate small fly activity, clean and sanitize all affected areas and maintain. Priority foundation violation 7-38-020(a), citation issued.
6. 39
  Contamination prevented during food preparation, storage & display
  Observed a bulk container of diced tomatoes in the three-door cooler with a bowl being used to transfer the food item. Instructed to provide an utensil with a handle to transfer the food item.
7. 40
  Personal cleanliness
  Observed a femal food handler without a hair restraint, while in the food prep area. Instructed all food handlers must have on hair restraints while in the food prep area.
PassMar 23, 2026CanvassRisk 1 (High)
1. 38
  Insects, rodents, & animals not present
  Observed an opening at the bottom of the rear exit door. Instructed to repair and maintain.
PassDec 16, 2025CanvassRisk 1 (High)
1. 38
  Insects, rodents, & animals not present
  Observed the rear exit door weather stripping worn. Must replace and maintain to prevent possible entry point for pests.
2. 51
  Plumbing installed; proper backflow devices
  Observed the water pressure in the washroom slightly low. Must repair and maintain.
PassJan 14, 2025ComplaintRisk 1 (High)
1. 57
  All food employees have food handler training
  Observed a food handling employee with an expired food handler certificate. Management instructed that all food handling employees must show valid proof of food handler training.
ConditionalMay 22, 2024CanvassRisk 1 (High)
1. 22
  Proper cold holding temperatures
  Noted internal temperatures of the following time/temperature control for safety food items inside the walk-in cooler to be improper: rice at 47.0 f, cooked beef tongues at 46.5 f, and shrimps on prep table at 49.5 f. Manager immediately and voluntarily disposed of 70 lbs of products worth $1100.00 through denaturing process. Priority violation #7-38-005. Citation issued.
PassNov 30, 2023ComplaintRisk 1 (High)
1. 55
  Physical facilities installed, maintained & clean
  Observed wet mop stored on the floor in the rear utility area. Instructed to hang mops to allow to dry when not in use.
2. 58
  Allergen training as required
  Observed expired allergen trainings for some certified food managers. Instructed to recertify allergen awareness training and keep on site.
PassJan 25, 2023CanvassRisk 1 (High)
1. 55
  Physical facilities installed, maintained & clean
  Observed wall in basement beside ice machine to be peeling and in disrepair. Instructed person in charge to repair and maintain to be smooth and easily cleanable.
PassFeb 15, 2022CanvassRisk 1 (High)
1. 39
  Contamination prevented during food preparation, storage & display
  Observed containers of sauce on floor on walk in freezer. Must elevate food items at least 6 inches off floor.
PassJun 9, 2021CanvassRisk 1 (High)
1. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Must remove cardboard from lower shelf of grill table.
2. 49
  Non-food/food contact surfaces clean
  Must clean debris build up in fryer cabinet and grill tables.
3. 54
  Garbage & refuse properly disposed; facilities maintained
  Must eliminate plastic buckets used for garbage and provide garbage cans with covers throughout premises.
4. 55
  Physical facilities installed, maintained & clean
  Must elevate,remove or organize buckets of food in walk in cooler,linen storage area.
5. 55
  Physical facilities installed, maintained & clean
  Must clean debris build up from floor along wall bases in basement prep & storage areas.
6. 55
  Physical facilities installed, maintained & clean
  Must clean dust build up on ceiling and walls vents throughout premises.
7. 56
  Adequate ventilation & lighting; designated areas used
  Must clean debris build up on filters at hood of cooking equipment.
PassMar 3, 2020Canvass Re-InspectionRisk 1 (High)
FailFeb 24, 2020CanvassRisk 1 (High)
1. 25
  Consumer advisory provided for raw/undercooked food
  Observed establishment serving under cooked food items (steak, 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 #7-38-005
2. 60
  Previous core violation corrected
  Continued noncompliance for violation 58 no allergen training certificates on site for all certified foo managers. Instructed to meet requirements. No allergen training certificates on site during inspection 2-24-20. Priority foundation violation 7-42-090
ConditionalFeb 13, 2019Canvass Re-InspectionRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  No written employee health policies on site for food and conditional employees. Instructed to provide. Priority foundation violation. 7-38-010. No citation issued. -
2. 5
  Procedures for responding to vomiting and diarrheal events
  No written procedure or necessary items outlined in policy on site to respond to vomit and diarrheal events that could occur in the establishment. Instructed to provide and maintain. Priority foundation violation. 7-38-010. No citation issued. -
3. 23
  Proper date marking and disposition
  Observed tcs foods with no discard or use by date marking. Instructed to properly label all tcs foods (diced tomatoes, steak , chicken, salsa) held for more than 24 hours with discard dates. Priority foundation violation. 7-38-005. No citation issued. -
4. 25
  Consumer advisory provided for raw/undercooked food
  Observed no consumer advisory on site. Instructed to provide food item disclosures and reminder statement in menu
5. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed food items stored improperly stored in grocery bags in basement prep area. Instructed to store all food items in approved food grade containers
6. 58
  Allergen training as required
  No allergen training certificates on site for all certified foo managers. Instructed to meet requirements.
FailFeb 5, 2019CanvassRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  No written employee health policies on site for food and conditional employees. Instructed to provide. Priority foundation violation. 7-38-010. No citation issued.
2. 5
  Procedures for responding to vomiting and diarrheal events
  No written procedure or necessary items outlined in policy on site to respond to vomit and diarrheal events that could occur in the establishment. Instructed to provide and maintain. Priority foundation violation. 7-38-010. No citation issued.
3. 23
  Proper date marking and disposition
  Observed tcs foods with no discard or use by date marking. Instructed to properly label all tcs foods (diced tomatoes, steak , chicken, salsa) held for more than 24 hours with discard dates. Priority foundation violation. 7-38-005. No citation issued.
4. 25
  Consumer advisory provided for raw/undercooked food
  Observed no consumer advisory on site. Instructed to provide food item disclosures and reminder statement in menu.
5. 36
  Thermometers provided & accurate
  No metal stem thermometer on site. Instructed to provide and maintain. Priority foundation violation. 7-38-005. No citation issued.
6. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed food items stored improperly stored in grocery bags in basement prep area. Instructed to store all food items in approved food grade containers.
7. 48
  Warewashing facilities: installed, maintained & used; test strips
  Observed no test strip kit on site during time of inspection at 3 compartment sink in basement prep area. Instructed to provide test kit at 3 compartment sink at all times to properly monitor the approximate concentration of sanitizing solution .priority foundation violation. 7-38-005. Citation issued.
8. 58
  Allergen training as required
  No allergen training certificates on site for all certified foo managers. Instructed to meet requirements.
ConditionalJun 21, 2018CanvassRisk 1 (High)
1. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  Observed potentially hazardous foods at improper temperatures. Observed cooked rice at 63f inside of the walk-in cooler, grilled onions at 50.5f and cooked cactus at 52.7f inside of the 1 door prep cooler near the stairs, and beef at 45.7f inside the 1 door prep cooler next to the grill. Management voluntarily discarded approximately 62# of worth $275. Critical violation 7-38-005a.
2. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Repair the torn door gasket inside of the door of the 2 door prep cooler across from the grill.
3. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Clean the interior of the microwaves.
PassAug 24, 2017ComplaintRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Clean interior of ice machine to remove build up. Must clean and maintain.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floors under and around all prep tables in basement prep area in need of cleaning. Floors behind cook line at 1st floor prep area in need of cleaning to remove all spills. Must clean and maintain.
PassFeb 16, 2017ComplaintRisk 1 (High)
1. 31
  Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
  Must remove all clay bowls from service. All multi use articles must be smooth and able to sanitize properly.
PassNov 18, 2016CanvassRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Instructed to sand or replace the cutting boards in the prep areas with deep, dark grooves and stains. Maintain a smooth and easily cleanable. Surface.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Instructed to clean and maintain the interior of the floor drains and floors under/around the ice machine.
3. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Instructed to clean the vents in the toilet room and the filters on the ventilation hood. Maintain same.
4. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Instructed to fix the leak at the base of the hot water knob on the exposed hand washing sink in the basement. Maintain same.
5. 43
  Food (ice) dispensing utensils, wash cloths properly stored
  Instructed to store all wash cloths in sanitizing solution (must be at the proper ppm) when not in use. Maintain same.
PassJan 22, 2016ComplaintRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Found the interior of the ice machine, knife rack and deep fryer in the prep areas in need of cleaning. Instructed to clean and maintain equipment.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Found the floors in the corners and under/behind the cooking equipment in need of cleaning. Instructed to clean and maintain.
3. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Found large equipment too big to fully submerge into the 3-compartment sink. Instructed to either install a sink that will accommodate such utensils or remove large utensils.
4. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Found the base of the faucet on the 3-compartment sink leaking. Instructed to fix and maintain.
5. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Found mops not properly stored when not in use. Instructed to store hanging up. Maintain same.
6. 43
  Food (ice) dispensing utensils, wash cloths properly stored
  Found the ice scoop not properly stored in the basement prep area. Instructed to store in a clean bin.
7. 44
  Only authorized personnel in the food-prep area
  Found a customer standing in the prep area waiting to use the toilet room. Instructed only authorized personnel in the food prep area, must limit area to employees only.
PassAug 19, 2015Canvass Re-InspectionRisk 1 (High)
1. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Must install light shields or shatterproof lighbulbs for the light fixtures in the basement food prep area.
2. 45
  Food handler requirements met
  All food handlers must show proof of food handler training. Must provide.
ConditionalAug 17, 2015CanvassRisk 1 (High)
1. 2
  Facilities to maintain proper temperature
  Facilities do not maintain proper temperatures. Observed (2) 2 door prep coolers with air temperatures of 50f and 53.1f. Both coolers were used to store potentially hazardous foods such as salsa and sour cream. Management instructed to repair and maintain both coolers below 40f. Critical violation 7-38-005a.
2. 3
  Potentially hazardous food meets temperature requirement during storage, preparation display and service
  Observed potentially hazardous foods stored at improper temperatures inside of the 2 door prep coolers. Observed sour cream at 52.3f, cheese at 51.8f, salsa at 51.9f, guacamole at 54.8f, and half and half creamer at 52.3. Management voluntarily discarded 40# of food worth $300. Critical violation 7-38-005a.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Remove the cardboard from the floor of the walk-in freezer.
4. 36
  Lighting: required minimum foot-candles of light provided, fixtures shielded
  Must install light shields or shatterproof lighbulbs for the light fixtures in the basement food prep area.
5. 45
  Food handler requirements met
  All food handlers must show proof of food handler training. Must provide.
PassNov 20, 2014CanvassRisk 1 (High)
1. 30
  Food in original container, properly labeled: customer advisory posted as needed
  Must label bulk storage containers with the products name in the basement storage area.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floors need general cleaning in the walk in freezer and on the cooking line to remove debris.
PassApr 15, 2014CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Must clean bottom shelves underneath the cooking equipment and inside the prep coolers to remove spills.
PassNov 22, 2013CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Clean the filters above the stove at the front prep area of grease build-up and clean the bottom compartment of the deep fryers,has grease build-up
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floors need general cleaning in the front prep area,along wall base and corners
PassJan 29, 2013CanvassRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Clean interior bottom of fryer to remove grease observed.
PassMay 1, 2012CanvassRisk 1 (High)
1. 31
  Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
  The knives in the 1st floor prep area are stored dirty in between the coolers,remove knives and wash,rinse,sanitize.store the knives clean in a sanitary manner.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  The ice machine door is greasy,clean the door and sanitize.watch employees handwashing practices prior to handling ice.
PassAug 2, 2011CanvassRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Clean interior bottom of fryer in kitchen.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Previous violation corrected. Clean floor under cooking equipment in kitchen.
PassJan 6, 2011CanvassRisk 1 (High)
1. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Some items in walk-in freezer not elevated from floor; elevate six inches from floor.
2. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  The walls and ceilings shall be in good repair and easily cleaned. Remove dust from ceiling vent in washroom.
PassJul 12, 2010Short Form ComplaintRisk 1 (High)
PassMay 17, 2010ComplaintRisk 1 (High)
1. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. The ice machine interior has a lite rust buildup inside which must be removed and sanitized.
2. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Repair the open gap in the utility room baseboards and clean up loose debris.

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

On the street

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What it gets cited for

349×
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
338×
Food and non-food contact equipment utensils clean, free of abrasive detergents
386×
Insects, rodents, & animals not present
555×
Physical facilities installed, maintained & clean
374×
Food properly labeled; original container
34×
Management, food employee and conditional employee; knowledge, responsibilities and reporting
393×
Contamination prevented during food preparation, storage & display
583×
Allergen training as required

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 1964229 — a business that changed hands may carry history from its predecessor.