RestaurantLicence 2289163

Las Mojarras Restaurant

3522 E 100th St, Chicago 60617

Latest verdictConditionalApr 22, 2026 · 5 months ago

Inspections14since Sep 27, 2013

Fail rate14.3%2 of 14 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

Pass64%
Conditional21%
Fail14%

14 inspections from 2013 to 2026 · hover a mark

201520172019202120232025

ConditionalApr 22, 2026CanvassRisk 1 (High)
1. 14
  Required records available: shellstock tags, parasite destruction
  3-203.12 observed no date of when the last shellstock (raw oysters) was sold on the shellfish identification tags. Instructed to always document the date of the final sale of each batch of moluscan shellfish and maintain the identification tag on site for 90 days after the date of the last sale of molluscan shellfish. Instructed to maintain at all times. Priority foundation. Citation issued 7-38-005.
2. 16
  Food-contact surfaces: cleaned & sanitized
  4-602.11 observed the interior of the ice machine with a brownish substance located by the ice maker. Instructed to clean and sanitize.
3. 49
  Non-food/food contact surfaces clean
  4-601.11(c) observed the interior of the fryers with minor accumulated debris. Instructed to clean.
4. 51
  Plumbing installed; proper backflow devices
  5-204.12 unable to locate the backflow prevention device on the ice machine. Instructed to locate or provide.
5. 55
  Physical facilities installed, maintained & clean
  6-501.13 observed minor debris on the floors in the rear food prep area and in the utility closet. Instructed to clean.
PassFeb 26, 2025CanvassRisk 1 (High)
1. 39
  Contamination prevented during food preparation, storage & display
  Observed food items stored on floor in rear prep area. Instructed manager to elevate all food items six inches off floor.
2. 58
  Allergen training as required
  Observed no valid allergen training for certified manager. All certified managers must provide valid allergen training.
PassFeb 7, 2024CanvassRisk 1 (High)
1. 40
  Personal cleanliness
  Observed food handler not wearing hair restraint. All food handlers must wear effective hair restraints.
2. 45
  Single-use/single-service articles: properly stored & used
  Observed disposable cups stored on floor behind seats in dining area. Instructed manager to elevate all single service articles six inches off floor.
3. 51
  Plumbing installed; proper backflow devices
  Observed loose faucet on prep sink. Instructed manager to repair and maintain.
4. 51
  Plumbing installed; proper backflow devices
  Observed no back flow device on ice machine and utility sink. Instructed manager to provide and maintain.
5. 55
  Physical facilities installed, maintained & clean
  Observed soiled mop heads not properly stored. Instructed manager properly hang mop heads to dry to prevent insect breeding.
PassAug 15, 2023Canvass Re-InspectionRisk 1 (High)
1. 37
  Food properly labeled; original container
  3-302.12 : must label food storage containers when food is not in original package
2. 38
  Insects, rodents, & animals not present
  6-202.15 : observed a gap along bottom left corner of front door must make door tight fitting.
3. 39
  Contamination prevented during food preparation, storage & display
  3-307.11 : must provide a splash guard in between 1- compartment sink & 3- compartment sink,next to mopsink located next to prep table
4. 41
  Wiping cloths: properly used & stored
  3-304.14 : must store wiping cloths in a sanitizing solution when not in use and not on cutting boards and prep tables.
5. 43
  In-use utensils: properly stored
  3-304.12 : must store ice scoops in a clean container and not on prep table surfaces.
6. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-101.19 inspector comments: must remove rust from lower shelves of prep tables.
7. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  : 4-501.11 : must replace 2- broke sink stoppers for 3- compartment sink
8. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-102.11 : observed grocery bags used for food storage must provide food grade bags.
9. 51
  Plumbing installed; proper backflow devices
  5-205.15 : must repair or replace leaky faucet at 3- compartment sink.
10. 55
  Physical facilities installed, maintained & clean
  6-201.13 : must repair or replace loose wall base under cooking equipment
11. 55
  Physical facilities installed, maintained & clean
  6-501.114 : must elevate pop off of floor and away from walls in dining area
12. 55
  Physical facilities installed, maintained & clean
  6-201.16 : observed chipping paint on walls in rear prep area and dining area must scrape and paint.
13. +1 more
FailAug 11, 2023Canvass Re-InspectionRisk 1 (High)
1. 37
  Food properly labeled; original container
  3-302.12 : must label food storage containers when food is not in original package.
2. 38
  Insects, rodents, & animals not present
  6-202.15 inspector comments: observed a gap along bottom left corner of front door must make door tight fitting.
3. 39
  Contamination prevented during food preparation, storage & display
  3-307.11 : must provide a splash guard in between 1- compartment sink & 3- compartment sink,next to mopsink located next to prep table.
4. 41
  Wiping cloths: properly used & stored
  3-304.14 : must store wiping cloths in a sanitizing solution when not in use and not on cutting boards and prep tables.
5. 43
  In-use utensils: properly stored
  3-304.12 : must store ice scoops in a clean container and not on prep table surfaces.
6. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  4-102.11 : observed grocery bags used for food storage must provide food grade bags.
7. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  : 4-501.11 : must replace 2- broke sink stoppers for 3- compartment sink.
8. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Must remove rust from lower shelves of prep tables.
9. 51
  Plumbing installed; proper backflow devices
  5-205.15 : must repair or replace leaky faucet at 3- compartment sink.
10. 55
  Physical facilities installed, maintained & clean
  6-201.16 : observed chipping paint on walls in rear prep area and dining area must scrape and paint.
11. 55
  Physical facilities installed, maintained & clean
  6-501.114 : must elevate pop off of floor and away from walls in dining area.
12. 55
  Physical facilities installed, maintained & clean
  Must repair or replace loose wall base under cooking equipment.
13. +2 more
FailAug 3, 2023CanvassRisk 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)(citation issued)
2. 14
  Required records available: shellstock tags, parasite destruction
  Observed no last date used or sold written on 90-day shellfish tags must provide and maintain.(priority foundation 7-38-005)(citation issued) (cos)
3. 28
  Toxic substances properly identified, stored, & used
  Observed (8)toxic poison/rodenticide rodent pink soft packs scattered on floor under 3- compartment sink,under rear prep table,service counter shelving unit,in corner near toilet,under grill table .poison was removed during inspection.must have stored in enclosed containers.(cos)(priority 7-38-015)(citation issued)
4. 37
  Food properly labeled; original container
  Must label food storage containers when food is not in original package.
5. 38
  Insects, rodents, & animals not present
  Observed evidence of appx. 40 or more mice droppings on floor behind chest freezer,on lower shelf of prep table,on floor under mopsink,on floor under steam table,inside of fryer cabinet,on floor near exit door in dining area.also,3-5 live large flies flying around premises.must remove droppings,clean and sanitize areas. Recommended to have a pest control operator to service premises on or after 8/3/23.(priority foundation 7-38-020(a)(citation issued)
6. 38
  Insects, rodents, & animals not present
  Observed a gap along bottom left corner of front door must make door tight fitting.
7. 39
  Contamination prevented during food preparation, storage & display
  Must provide a splash guard in between 1- compartment sink & 3- compartment sink,next to mopsink located next to prep table.
8. 41
  Wiping cloths: properly used & stored
  Must store wiping cloths in a sanitizing solution when not in use and not on cutting boards and prep tables.
9. 43
  In-use utensils: properly stored
  Must store ice scoops in a clean container and not on prep table surfaces.
10. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed grocery bags used for food storage must provide food grade bags.
11. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Must replace 2- broke sink stoppers for 3- compartment sink.
12. 51
  Plumbing installed; proper backflow devices
  Must repair or replace leaky faucet at 3- compartment sink.
13. +4 more
PassNov 19, 2021CanvassRisk 1 (High)
1. 44
  Utensils, equipment & linens: properly stored, dried, & handled
  Observed knives and tongs stuck between piping over counter in rear prep area. Instructed to remove and provide proper storing devices for storing utensils when not in use or when drying.
2. 47
  Food & non-food contact surfaces cleanable, properly designed, constructed & used
  Observed the freezer door in the rear prep area with a build up of rust, damage and coming loose. Instructed to repair or replace as a means of being able to clean and maintain.
3. 49
  Non-food/food contact surfaces clean
  Observed a build up of dirt and food debris on shelves and bottom of the sliding door refrigerator in the rear food prep area where the fish is kept. Instructed to clean and maintain.
4. 49
  Non-food/food contact surfaces clean
  Observed the sides of cooking and non cooking equipment with a build up of grease, dirt and food splatter. Instructed to clean and maintain all as a meand of preventing harboring of pest and insects.
5. 51
  Plumbing installed; proper backflow devices
  Observed hand washing sink in the rear food service area with a very loose faucet head. Instructed to repair and maintain.
6. 55
  Physical facilities installed, maintained & clean
  Observed walls, floors and ceilings in the food prep areas with a build up of dirt, dust, food splatter and debris. Instructed to clean all areas and under all equipment.
7. 56
  Adequate ventilation & lighting; designated areas used
  Observed a build up of grease under the hood ventilation system and filters. Instructed to clean and maintain.
8. 57
  All food employees have food handler training
  Observed new female employee without proper food handler certification. Instructed to obtain and provide on site.
9. 58
  Allergen training as required
  Observed no allergen training on site for city od Chicago food service manager. Instructed to obtain and provide on site.
ConditionalAug 14, 2019CanvassRisk 1 (High)
1. 3
  Management, food employee and conditional employee; knowledge, responsibilities and reporting
  2-102.14(o) observed no employee health policy on site. Instructed to provide an employee health that includes a signed acknowledgement from each employee. Priority foundation 7-38-010.
2. 5
  Procedures for responding to vomiting and diarrheal events
  2-501.11 observed no written procedure nor adequate supplies on site to properly respond to vomit and diarrhea events that can potentially occur inside of the facility. Instructed to provide. Priority foundation 7-38-005.
3. 23
  Proper date marking and disposition
  3-501.17 observed no discard date labels on the time/temperature control for safety ready to eat foods (cooked shrimp, sliced tomatoes) located in the refrigeration units, out of the original packaging and held for over 24 hours. Instructed to provide a discard date label for all tcs rte foods. Priority foundation 7-38-005.
4. 25
  Consumer advisory provided for raw/undercooked food
  3-603.11 observed no disclosure nor reminder on the menu for all items that can be ordered raw or undercooked (raw oyster dishes). Instructed to provide a disclosure and a reminder on all items that can be ordered undercooked or raw. Priority foundation 7-38-005.
5. 36
  Thermometers provided & accurate
  4-204.112(b) observed no thermometer inside of the prep cooler. Instructed to provide.
6. 55
  Physical facilities installed, maintained & clean
  6-201.13 observed the coving deattached located under and around the 3 compartment sink. Instructed to make the coving tight fitting.
7. 55
  Physical facilities installed, maintained & clean
  6-501.12 observed accumulated dirt debris on the floors thru out and accumulated food and grease debris located under all cooking equipment. Instructed to clean and sanitize.
8. 55
  Physical facilities installed, maintained & clean
  6-501.12 observed accumulated grease debris on the vents located above the cooking equipment. Instructed to clean and sanitize.
9. 57
  All food employees have food handler training
  2-102.13 observed one male food handler without a food handler's certificate. Instructed to meet requirement.
10. 58
  Allergen training as required
  2-102.13 observed the city of Chicago food service sanitation manager without the required allergen training certificate. Instructed to meet requirement.
PassMay 10, 2018CanvassRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed rusty shelves and bottom interior of two door refrigeration unit in rear kitchen; must remove rust from shelves and bottom of unit.
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Instructed to clean the interiors of both refrigeration units and maintain.
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Must detail clean floors under cooking equipment to remove heavy grease observed. Also clean under sinks to remove food items (potatos, peppers).
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  The vents above the cooking equipment need cleaning; clean vents. Also clean wall behind cooking equipment and replace missing wall tile where needed on same wall.
PassApr 27, 2017CanvassRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Must remove rust from shelves inside the 2 door reach-in cooler in rear of premises
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Must clean inside the 2 door reach-in cooler,of old food debris, clean the filters above stove of grease build-up,instructed to clean and maintain equipment
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Must detail clean the floor in the food prepre area of grease and food debris,instructed to clean and maintain area
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Must clean the walls in prep areas of food spills and grease build-up and clean the vents throughout pre area of dust build-up,instructed to clean and maintain area
ConditionalMay 6, 2016CanvassRisk 1 (High)
1. 29
  Previous minor violation(s) corrected 7-42-090
  Previous minor violation(#45) not corrected from report#1566753 date 8-26-15. Must provide the food handler certificates or proof of enrollement,upon next inspection. Instructed to comply with the idph food handler requirements. Serious citation issued #7-4-090.
2. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed rusty storage shelves in reach in cooler 2 door rear, instructed to remove rust/or replace.
3. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Must clean the side walls inside the ice machine.
4. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Floors need cleaning in the rear prep area along the wall base and in corners to remove spills and debris.
5. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Noted the walls,ceiling and light shields dirty in the rear prep area. Must clean to remove food splatter.
6. 43
  Food (ice) dispensing utensils, wash cloths properly stored
  Observed ice scoop laying on ice inside the ice bin. Must properly store when not in use.
7. 45
  Food handler requirements met
  See violation #29.
PassAug 26, 2015CanvassRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Must repaint the grease trap at the 3 compartment sink in rear food prep area,has rust on grease trap
2. 33
  Food and non-food contact equipment utensils clean, free of abrasive detergents
  Must defrost the chest freezer of heavy ice build-up,instructed to clean and maintain equipment
3. 34
  Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
  Clean the floors in the prep areas,along wall base and corners
4. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed food spills on wall in the front prep area near stove,instructed to clean and maintain area
5. 41
  Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored
  Must remove clutter from underneath table in the rear prep area,to prevent rodent harborage
6. 45
  Food handler requirements met
  Must provide the food handler certificates or proof of enrollement,upon next inspection
PassAug 29, 2014CanvassRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Observed rusty storage shelves in reach in cooler 2 door rear, instructed to remove rust/or replace.
2. 35
  Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
  Observed dusty ceiling vents front and in restroom, instructed to clean.
PassSep 27, 2013LicenseRisk 1 (High)
1. 32
  Food and non-food contact surfaces properly designed, constructed and maintained
  Must install barrier between hand sink and front prep cooler behind counter.
2. 38
  Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
  Premise has no mop sink on premises.must install utulity mop sink on premises.

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

5514×
Physical facilities installed, maintained & clean
479×
Food & non-food contact surfaces cleanable, properly designed, constructed & used
517×
Plumbing installed; proper backflow devices
326×
Food and non-food contact surfaces properly designed, constructed and maintained
385×
Insects, rodents, & animals not present
355×
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
394×
Contamination prevented during food preparation, storage & display
414×
Wiping cloths: properly used & stored

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 2289163 — a business that changed hands may carry history from its predecessor.