What is Bellas Fuentez's health inspection score?

Bellas Fuentez has a SafeDine safety score of 85 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Bellas Fuentez last inspected?

Bellas Fuentez was last inspected on March 16, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Bellas Fuentez have?

Bellas Fuentez has 28 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Bellas Fuentez safe to eat at?

Yes, Bellas Fuentez has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Bellas Fuentez serve?

Bellas Fuentez serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Bellas Fuentez

Name: Bellas Fuentez
Address: 1725 W 47TH ST, Chicago, 60609
Rating: 85

1725 W 47TH ST, Chicago

Last Inspected: 3/16/2026

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0Excellent

American•Back of the Yards

Ranked #41 of 57 in Back of the YardsBetter than 22% of american restaurants

Stable

6 inspections

Last: Mar 16, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.7

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violationHigh Priority

Regulatory compliance issue

Permit/documentationHigh Priority

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-24

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-3 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 76/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (85/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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1725 W 47TH ST, Chicago, IL 60609

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Violation Timeline

Oct 2022

2 inspections

3 intermediate

13 basic

Oct

May 2023

1 inspections

2 high priority

2 basic

Apr 2024

1 inspections

2 intermediate

Apr

Mar 2025

1 inspections

1 high priority

1 intermediate

2 basic

Mar 2026

1 inspections

1 high priority

1 intermediate

Mar

Inspection History

6 records on file

4 Canvass1 Complaint1 Canvass Re-Inspection

Mar 26

Canvass InspectionLatestPass

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10

Intermediate (1)

−5 pts

41WIPING CLOTHS: PROPERLY USED & STORED−5

Base deductions−15 pts

Risk factor bonus (1× +5)−5 pts

Mar 25

Complaint InspectionPass

1 High1 Med2 Basic

4 total1 risk factor

76/100inspection score

−19 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED FOOD EMPLOYEE EATING IN THE FRONT KITCHEN AREA AT THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO EAT, DRINK, OR USE TOBACCO THAT DOES NOT POSE RISK OF CONTAMINATION OF FOOD OR CLEAN EQUIPMENT AND MAINTAIN.

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO INTERNAL AMBIENT AIR THERMOMETER PROVIDED IN THE BASEMENT AREA VEGETABLE COOLER. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY VIEWABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED DOOR AND HANDLE ON MICROWAVE IN THE MAIN KITCHEN AREA TO BE IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE MICROWAVE DOOR AND HANDLE AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED MAIN KITCHEN AREA HANDWASHING SINK HOUSING TO BE MADE OF UNPAINTED/UNSEALED WOOD AND NOT EASILY CLEANABLE. INSTRUCTED TO PAINT OR SEAL RAW WOOD USED TO HOUSE HANDWASHING SINK AND MAINTAIN ALL PLUMBING FIXTURES WITH EASILY-CLEANABLE MATERIALS.

Base deductions−19 pts

Risk factor bonus (1× +5)−5 pts

Apr 24

Canvass InspectionPass w/ Conditions

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

20PROPER COOLING TIME AND TEMPERATURE−5
OBSERVED COOKED MEET PREPARED 24 HOURS AGO ON THE PREP COUNTER WITH AN IMPROPER INTERNAL TEMPERATURE OF 60.5 F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 20 LBS OF PRODUCTS WORTH $100.00 THROUGH DENATURING PROCESS. INSTRUCTED MANAGER REGARDING COOLING METHOD: (A) COOKED TIME/TEMPERATURE CONTROL FOR SAFETY FOOD SHALL BE COOLED: (1) Within 2 hours from 57�C (135�F) to 21�C (70�F); and (2) Within a total of 6 hours from 57�C (135�F) to 5�C (41�F) or less. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED SEVERAL FOOD CONTAINERS WITH DRY PRODUCTS. (PAPRIKA, SUGAR) WITHOUT PROPER COMMON FOOD NAME MARKINGS. MUST LABEL BULK AND WORKING FOOD CONTAINERS WITH CONTENTS COMMON NAME. MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Base deductions−10 pts

May 23

Canvass InspectionPass w/ Conditions

2 High2 Basic

4 total2 risk factors

66/100inspection score

−24 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED, HANDLED AND SERVED SUCH AS (CHICKEN, TACOS, EGGS, ETC) MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012.CITATION ISSUED.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, STORAGE AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS, LIGHT SHIELDS AND CEILING/WALL VENTS.
60PREVIOUS CORE VIOLATION CORRECTED−2
PREVIOUS CORE VIOLATION FROM REPORT #2565061 ON 10/11/2022 WAS NOT CORRECTED: 58 - ALLERGEN TRAINING. 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. PRIORITY FOUNDATION 7-42-090. CITATION ISSUED.

Base deductions−24 pts

Risk factor bonus (2× +5)−10 pts

Oct 22

Canvass Re-Inspection InspectionPass

1 Med6 Basic

7 total

83/100inspection score

−17 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
FOUND NO THERMOMETER INSIDE REACH IN FREEZER. MUST PROVIDE AND MAINTAIN.

Basic (6)

−12 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
FOUND RAW WOOD IN PREP AREA (SHELVING, BASEBOARDS, AND AROUND HANDSINK). MUST REMOVE OR FINISH/PAINT TO MAKE SMOOTH AND EASY TO CLEAN, MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
FOUND TOMATOES STORED IN PLASTIC GROCERY BAGS IN DEEP FREEZER. MUST USE CONTAINERS OR FOOD GRADE STORAGE BAGS, MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FOUND ACCUMULATED ICE INSIDE FREEZERS. MUST DEFROST AND MAINTAIN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
MUST PROVIDE COVERED GARBAGE IN RESTROOM, MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND ACCUMULATED FOOD DEBRIS ON FLOORS UNDER COOKING EQUIPMENT AND UNDER GRILL. MUST CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND NO ALLERGEN TRAINING. MANAGER MUST COMPLETE AND MAINTAIN CERTIFICATE ON SITE FOR VERIFICATION.

Base deductions−17 pts

Oct 22

Canvass InspectionFail

2 Med7 Basic

9 total

76/100inspection score

−24 pts

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
FOUND NO THERMOMETER INSIDE REACH IN FREEZER. MUST PROVIDE AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
FOUND APPROXIMATELY 20 SMALL FLIES ON WALL AND FLYING IN PREP AREA, 1 LIVE ROACH ON PREP SHELVING, AND APPROXIMATELY 20 MICE DROPPINGS ON FLOOR THROUGHOUT BASEMENT. RECOMMEND CONTACT PEST CONTROL FOR SERVICE PRIOR TO REINSPECTION. CLEAN AND SANITIZE ALL AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-020(A). CITATION ISSUED.

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
FOUND RAW WOOD IN PREP AREA (SHELVING, BASEBOARDS, AND AROUND HANDSINK). MUST REMOVE OR FINISH/PAINT TO MAKE SMOOTH AND EASY TO CLEAN, MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
FOUND TOMATOES STORED IN PLASTIC GROCERY BAGS IN DEEP FREEZER. MUST USE CONTAINERS OR FOOD GRADE STORAGE BAGS, MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
FOUND FOIL LINED SHELF IN PREP AREA. INSTRUCTED TO REMOVE AND MAINTAIN FOR EASE OF CLEANING. FOUND ACCUMULATED ICE INSIDE FREEZERS. MUST DEFROST AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
FOUND LEAKY PIPE IN BASEMENT. MUST REPAIR AND MAINTAIN
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
MUST PROVIDE COVERED GARBAGE IN RESTROOM, MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FOUND ACCUMULATED FOOD DEBRIS ON FLOORS UNDER COOKING EQUIPMENT AND UNDER GRILL. MUST CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
FOUND NO ALLERGEN TRAINING. MANAGER MUST COMPLETE AND MAINTAIN CERTIFICATE ON SITE FOR VERIFICATION.

Base deductions−24 pts

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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