What is Restaurant Los Langostinos's health inspection score?

Restaurant Los Langostinos has a SafeDine safety score of 60 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Restaurant Los Langostinos last inspected?

Restaurant Los Langostinos was last inspected on March 25, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Restaurant Los Langostinos have?

Restaurant Los Langostinos has 36 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Restaurant Los Langostinos safe to eat at?

Restaurant Los Langostinos has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Restaurant Los Langostinos serve?

Restaurant Los Langostinos serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Restaurant Los Langostinos

Name: Restaurant Los Langostinos
Address: 3059 S HARDING AVE, Chicago, 60623
Rating: 60

3059 S HARDING AVE, Chicago

Last Inspected: 3/25/2026

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0Fair

American•Little Village

Ranked #23 of 35 in Little VillageBetter than 22% of american restaurants

Declining

5 inspections

Last: Mar 25, 2026

high confidence

Directions Order

Inspections

Clean Rate

7.2

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Plumbing issues

Plumbing or waste disposal problems

Employee hygiene

Personal hygiene practices not followed

Facility condition

Building maintenance or structural issues

14x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-32

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-14 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

-22 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 68/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (60/100) 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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3059 S HARDING AVE, Chicago, IL 60623

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Violation Timeline

Oct 2022

1 inspections

6 basic

Oct

Oct 2023

1 inspections

3 high priority

2 intermediate

9 basic

Dec 2024

1 inspections

3 basic

Dec

Oct 2025

1 inspections

7 basic

Mar 2026

1 inspections

1 high priority

5 intermediate

Mar

Inspection History

5 records on file

5 Canvass

Mar 26

Canvass InspectionLatestPass with Conditions

1 High5 Med

6 total1 risk factor

60/100inspection score

−35 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10

Intermediate (5)

−25 pts

45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−5
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5
60PREVIOUS CORE VIOLATION CORRECTED−5

Base deductions−35 pts

Risk factor bonus (1× +5)−5 pts

Oct 25

Canvass InspectionPass

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED THE SHELVING COVER NEXT TO THE COOKING EQUIPMENT IN POOR REPAIR AND DIRTY. MUST CLEAN AND/OR REMOVE/REPLACE. ALSO REMOVE CARDBOARD FROM SHELVING WHERE POTS ARE STORED.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN AND MAINTAIN THE INTERIOR OF COOLERS AND DRY FOOD STORAGE SHELVING. ALSO DEFROST AND CLEAN INTERIOR OF REACH IN DEEP FREEZER.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WATER DAMAGED CEILING TILES THROUGH OUT. MUST REPLACE AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS NEED CLEANING ALONG THE WALL BASE AND IN CORNERS TO REMOVE SPILLS AND/OR DEBRIS IN THE KITCHEN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED FILTERS ABOVE THE COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE DEBRIS.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED THE FOOD HANDLER ON DUTY WITHOUT HER FOOD HANDLER TRAINING AS REQUIRED. MUST COMPLY AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED THE CERTIFIED MANAGER ALLERGEN TRAINING CERTIFICATE EXPIRED. MUST RENEW AND MANAINTAIN.

Base deductions−14 pts

Dec 24

Canvass InspectionPass

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

40PERSONAL CLEANLINESS−2
OBSERVED FOOD HANDLER PREPPING FOOD WITHOUT HAIR RESTRAINTS. INSTRUCTED PERSON IN CHARGE THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE FOR PROPER DISPOSAL OF SANITARY NAPKINS IN BASEMENT EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.
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. OBSERVED DUST BUILDUP ON LIGHT SHIELDS IN COOKING AREA AND CEILING AND WALL VENTS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FANS, LIGHT SHIELDS AND CEILING/WALL VENTS.

Base deductions−6 pts

Oct 23

Canvass InspectionPass w/ Conditions

3 High2 Med9 Basic

14 total1 risk factor

37/100inspection score

−58 pts

High Priority (3)

−30 pts

2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
OBSERVED FACILITY WITHOUT A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ONSITE FOR FOOD EMPLOYEES. INFORMED PERSON IN CHARGE CITY OF CHICAGO ORIGINAL FOOD SERVICE CERTIFICATE MUST BE POSTED ALONG WITH THE CERTIFIED MANAGER ON SITE WHEN TIME AND TEMPERATURE CONTROL FOR SAFETY(TCS) FOODS ARE STORED. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNAGE THROUGHOUT ALL THE WASHROOM IN THE FACILITY. INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE FOR ALL HAND WASHING SINKS IN THE FACILITY
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 56.2F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT PREP COLD HOLDING UNIT, SUCH AS 3LBS OF CHICKEN AT 47.2F AND 2LBS OF DICE BEEF AT 46.8F. MANAGER DISCARDED AND DENATURED A TOTAL 5LBS AT $30. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Basic (9)

−18 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED TORN/DAMAGED RUBBER GASKET ON DOOR OF THE FREEZER AND COOLERS IN THE PREP AREA; INSTRUCTED TO REPAIR OR REPLACE GASKET.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
MUST CLEAN GREASE AND FOOD DEBRIS BUILD INSIDE AND BEHIND GRILL.(INCLUDING THE WALLS AND FLOORS)
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED GREASE AND FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, PREP TABLES, COOLERS, FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF GREASE AND FOOD DEBRIS BEHIND COOKING EQUIPMENT ON FLOORS. INSTRUCTED PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED WATER STAINED CEILING TILES IN THE KITCHEN AREA ABOVE THE 2-DOOR COOLER AND FREEZER. INSTRUCTED TO REPLACE AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN BUILD UP AT HOOD AND FILTERS AT EQUIPMENT
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BURNED OUT LIGHT BULBS THROUGHOUT PREP AREA ABOVE 3 COMPARTMENT SINK AND ABOVE PREP TABLES. MUST REPLACE AND MAINTAIN ADEQUATE LIGHTING.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GREASE OF FILTERS IN VENTILATION SYSTEM OVER COOKING EQUIPMENT. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED ALL EMPLOYEES HOLDING CITY OF CHICAGO FOODSERVICE MANAGER CERTIFICATES MUST COMPLETE ALLERGEN TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Base deductions−58 pts

Risk factor bonus (1× +5)−5 pts

Oct 22

Canvass InspectionPass

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP OF GRIME AND FOOD DEBRIS ON INTERIORS OF ALL COLD HOLD UNIT AND REFRIGERATORS. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED CRACK TILES THROUGHOUT KITCHEN PREP AREA FLOOR. INSTRUCTED PERSON IN CHARGE TO REPAIR/REPLACE TO MAKE SMOOTH AND EASILY CLEANABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED BUILD UP OF GREASE AND FOOD DEBRIS BEHIND COOKING EQUIPMENT ON FLOORS. INSTRUCTED PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED BUILD UP OF GREASE OF FILTERS IN VENTILATION SYSTEM OVER COOKING EQUIPMENT. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED FOOD HANDLER ON SITE WITH NO FOOD HANDLER TRAINING CERTIFICATION. INSTRUCTED PERSON IN CHARGE TO DIRECT FOOD HANDLER EMPLOYEE TO OBTAIN TRAINING AND MAINTAIN CERTIFICATION ON SITE.
58ALLERGEN TRAINING AS REQUIRED−2
OBSERVED NO ALLERGEN TRAINING CERTIFICATE ON SITE FOR LICENSED FOODSERVICE SANITATION MANAGER. INSTRUCTED MANAGER TO OBTAIN ALLERGEN TRAINING AND MAINTAIN CERTIFICATE ON SITE FOR REVIEW AT ALL TIMES.

Base deductions−12 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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