What is Indio Cocina Mexicana's health inspection score?

Indio Cocina Mexicana has a SafeDine safety score of 55 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Indio Cocina Mexicana last inspected?

Indio Cocina Mexicana was last inspected on June 1, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Indio Cocina Mexicana have?

Indio Cocina Mexicana has 38 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Indio Cocina Mexicana safe to eat at?

Indio Cocina Mexicana has a safety score of 55/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Indio Cocina Mexicana serve?

Indio Cocina Mexicana serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Indio Cocina Mexicana

Name: Indio Cocina Mexicana
Address: 3930 W 63RD ST, Chicago, 60629
Rating: 55

3930 W 63RD ST, Chicago

Last Inspected: 6/1/2026

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0Fair

American•Chicago Lawn

Ranked #49 of 50 in Chicago LawnBetter than 22% of american restaurants

Declining

8 inspections

Last: Jun 1, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.8

Avg Violations

This month

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-43

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-10 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

-15 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 57/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (55/100) 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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3930 W 63RD ST, Chicago, IL 60629

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Violation Timeline

Jun 2022

1 inspections

2 high priority

4 intermediate

3 basic

Jun

Jul 2022

2 inspections

1 high priority

1 intermediate

6 basic

Oct 2023

1 inspections

3 high priority

2 intermediate

1 basic

Oct

Dec 2023

1 inspections

2 basic

Sep 2024

1 inspections

2 basic

Sep

May 2025

1 inspections

3 high priority

1 intermediate

2 basic

Jun 2026

1 inspections

2 high priority

3 intermediate

Jun

Inspection History

8 records on file

5 Canvass1 Complaint2 Canvass Re-Inspection

Jun 26

Canvass InspectionLatestPass with Conditions

2 High3 Med

5 total2 risk factors

55/100inspection score

−35 pts

High Priority (2)

−20 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10

Intermediate (3)

−15 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−5

Base deductions−35 pts

Risk factor bonus (2× +5)−10 pts

May 25

Canvass InspectionPass w/ Conditions

3 High1 Med2 Basic

6 total1 risk factor

56/100inspection score

−39 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE FOR EMPLOYEE(S)/MANAGER ON DUTY AT THE TIME OF INSPECTION WHILE TIME AND TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS ARE BEING PREPARED, HANDLED, SERVED AND/OR STORED. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HANDWASHING SIGNAGE IN WOMENS PUBLIC WASHROOM. INSTRUCTED TO PROVIDE.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED LOW TEMPERATURE WAREWASHING MACHINE LOCATED IN DISHWASHING AREA NOT PROPERLY SANITIZING; SANITIZING CONCENTRATION WAS OBSERVED AT 10PPM AT TIME OF INSPECTION. INSTRUCTED TO REPAIR AND NOT TO USE. TAGGED LOW TEMPERATURE DISH MACHINE MODEL # AF-3D AND INSTRUCTED TO USE 3-COMPARTMENT SINK INSTEAD. AT THE CONCLUSION OF REPORT, MANAGER CHANGED SANITIZER CONCENTRATION AND SANITARIAN OBSERVED SANITIZER READING AT 100PPM. EQUIPMENT IS NOW WORKING PROPERLY AND TAG WAS REMOVED. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED IMPROPER TEMPERATURE OF TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEM, SLICED TOMATOS AT 51.8F, AT PREP TABLE. INSTRUCTED TO DENATURE AND DISCARD. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Basic (2)

−4 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED FOOD ITEMS STORED IN PREP TABLES AND COLD HOLD UNIT UNCOVERED. INSTRUCTED TO PROVIDED FOOD GRADE LIDS AND/OR COVERINGS TO PREVENT CONTAMINATION.
40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS WITH NO HAIR NETS/RESTRAINTS. INSTRUCTED TO PROVIDE.

Base deductions−39 pts

Risk factor bonus (1× +5)−5 pts

Sep 24

Canvass InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CUTTING BOARDS WITH DEEP, DARK GROOVES AND STAINS. INSTD TO REPAIR OR REPLACE CUTTING BOARDS AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
RUSTY SURFACE ON BOTTOM SHELF OF PREP TABLES. INSTD TO REMOVE RUST SO AS SURFACE TO BE SMOOTH, EVEN, AND EASILY CLEANABLE

Base deductions−4 pts

Dec 23

Complaint InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLES FOR FEMININE HYGIENE PRODUCTS INSIDE OF WOMENS/ STAFF TOILET ROOM. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.

Base deductions−4 pts

Oct 23

Canvass InspectionPass w/ Conditions

3 High2 Med1 Basic

6 total2 risk factors

48/100inspection score

−42 pts

High Priority (3)

−30 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, STEAK, EGGS,ETC) MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED MISSING HANDWASH SIGNAGE IN WOMENS RESTROOM. INSTRUCTED TO PROVIDE AND MAINTAIN.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE WALK IN COLD COOLER, SUCH AS 2LBS OF BEANS AT 45.2F, 2LBS OF RICE AT 47.8F AND 3LBS OF PORK AT 47.4F. MANAGER DISCARDED AND DENATURED A TOTAL 5LBS AT $100. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED NO LABELS FOR BULK STORAGE CONTAINERS (BEANS, RICE, AND SUGAR). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Basic (1)

−2 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLERS PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.

Base deductions−42 pts

Risk factor bonus (2× +5)−10 pts

Jul 22

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-202.11 OBSERVED DAMAGED LIGHT SHIELD IN DISHWASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: OBSERVED EXPIRED CERTIFICATES FOR ALL FOOD HANDLER.s INSTRUCTED TO OBTAIN TRAINING AND MAINTAIN VERIFICATION AT ALL TIMES.

Base deductions−4 pts

Jul 22

Canvass Re-Inspection InspectionFail

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
4-301.11 TAGGED COOLER BEING USED AND UNABLE TO MAINTAIN PROPER COLD HOLDING TEMPERATURE, INTERNAL AIR TEMPERATURE OF 45.9F. COOLER REMAINS TAGGED AND INSTD NOT TO USE UNTIL REINSPECTED BY CDPH AND ABLE TO MAINTAIN 41F OR BELOW AT ALL TIMES. CITATION ISSUED 7-38-005. PRIORITY

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
3-501.16(A:2,&B) THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURE IN TAGGED PREP COOLER: HAM 51.1F, RED SALSA 48.3F, STEAK 45.1F, SOUR CREAM 45.5F. ALL FOOD DISCARDED AND DENATURED AT THIS TIME. APPROX 20LBS $200 VALUE. CITATION ISSUED 7-38-005 PRIORITY

Basic (4)

−8 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
4-502.13: OBSERVED SINGLE USE PLASTIC UTENSILS NOT INVERTED. INSTRUCTED TO INVERT AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
6-202.11 OBSERVED DAMAGED LIGHT SHIELD IN DISHWASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
2-102.13: OBSERVED EXPIRED CERTIFICATES FOR ALL FOOD HANDLER.s INSTRUCTED TO OBTAIN TRAINING AND MAINTAIN VERIFICATION AT ALL TIMES.
59PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED−2
PREVIOUS PRIORITY FOUNDATION FROM 6/27/22 REPORT 2559947 NOT CORRECTED- (25) 3-603.11: OBSERVED NO CONSUMER ADVISORY OR DISCLOSURE ON MENU WITH COOKED TO ORDER ITEMS: EGGS, STEAK ETC. INSTRUCTED TO PROVIDE BOTH ON MENU AND MAINTAIN. CITATION ISSUED PRIORITY VIOLATION 7-42-090

Base deductions−23 pts

Jun 22

Canvass InspectionFail

2 High4 Med3 Basic

9 total

54/100inspection score

−46 pts

High Priority (2)

−20 pts

9NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED−10
OBSERVED FOOD HANDLER TOUCHING READY TO EAT TORTILLAS, CHEESE, ONIONS, SLICED TOMATOES, AND TACOS WITH BARE HANDS. INSTRUCTED TO USE GLOVES AND PROPER FOOD HANDLING UTENSILS FOR READY TO EAT FOODS. PRIORITY FOUNDATION VIOLATION 7-38-010. CITATION ISSUED
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED 2 DOOR PREP COOLER AT 55.5F. INSTRUCTED TO MAINTAIN COOLER TEMPERATURE OF 41F OR BELOW. COOLER TAGGED AND HELD FOR INSPECTION BY CDPH. MUST NOT BE USED UNTIL REINSPECTION BY CDPH. PRIORTY VIOLATION 7-38-005. CITATION ISSUED.

Intermediate (4)

−20 pts

21PROPER HOT HOLDING TEMPERATURES−5
OBSERVED COOKED POTATOES HELD AT 97.2F AND CHILE RELLENOS AT 64-68F IN PREP AREA. INSTRUCTED TO KEEP HOT FOODS HELD AT 135F OR ABOVE. MANAGER DISCARDED ABOVE ITEMS. 5LBS POTATOES, 8LBS CHILES. $50 TOTAL. PRIORITY VIOLATION 7-38-005. CITATTION ISSUED.
22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED ITEMS IN COOLER AT IMPROPER COLD TEMPERATURE: HAM 51F (4 LBS) , GUACAMOLE 57.4F (5LBS), BEEF 47F (10LBS), CHEESE 53.6F (3 LBS). INSTRUCTED TO KEEP COLD AT 41F OR BELOW. MANAGER DISCARDED AND DENATURED ABOVE ITEMS. TOTAL COST $200. PRIORTIY VIOLATION 7-38-005 (SEE PREVIOUS VIOLATION FOR CITATION)
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY OR DISCLOSURE ON MENU WITH COOKED TO ORDER ITEMS: EGGS, STEAK ETC. INSTRUCTED TO PROVIDE BOTH ON MENU AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005
36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO THERMOMETER IN 2 DOOR PREP COOLER. INSTRUCTED TO OBTAIN AND MAINTAIN.

Basic (3)

−6 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE USE PLASTIC UTENSILS NOT INVERTED. INSTRUCTED TO INVERT AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED DAMAGED LIGHT SHIELD IN DISHWASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED EXPIRED CERTIFICATES FOR ALL FOOD HANDLER.s INSTRUCTED TO OBTAIN TRAINING AND MAINTAIN VERIFICATION AT ALL TIMES.

Base deductions−46 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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