What is LA Catedral Cafe's health inspection score?

LA Catedral Cafe has a SafeDine safety score of 74 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was LA Catedral Cafe last inspected?

LA Catedral Cafe was last inspected on May 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does LA Catedral Cafe have?

LA Catedral Cafe has 35 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is LA Catedral Cafe safe to eat at?

LA Catedral Cafe has a good safety record with a score of 74/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does LA Catedral Cafe serve?

LA Catedral Cafe serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

LA Catedral Cafe

Name: LA Catedral Cafe
Address: 2500 S CHRISTIANA AVE, Chicago, 60623
Rating: 74

2500 S CHRISTIANA AVE, Chicago

Last Inspected: 5/27/2026

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0Good

American•Little Village

Ranked #20 of 35 in Little VillageBetter than 22% of american restaurants

Declining

9 inspections

Last: May 27, 2026

high confidence

Directions Order

Inspections

11%

Clean Rate

3.9

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Facility condition

Building maintenance or structural issues

Permit/documentation

Administrative or documentation issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-25

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-17 pts

Potential hazards • 5 pts each

Basic

-1 pts

Best practices • 2 pts each

Inspection Timeline

-7 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 75/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (74/100) 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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2500 S CHRISTIANA AVE, Chicago, IL 60623

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Violation Timeline

Jul 2022

1 inspections

1 high priority

7 basic

Jul

Nov 2022

1 inspections

1 basic

Dec 2022

1 inspections

Dec

Sep 2023

1 inspections

2 high priority

2 intermediate

5 basic

Dec 2023

1 inspections

1 intermediate

3 basic

Dec

Dec 2024

1 inspections

1 intermediate

1 basic

Oct 2025

1 inspections

1 intermediate

2 basic

Oct

Apr 2026

1 inspections

1 high priority

2 intermediate

May 2026

1 inspections

5 intermediate

May

Inspection History

9 records on file

2 Complaint5 Canvass1 Complaint Re-Inspection1 Short Form Complaint

May 26

Complaint InspectionLatestFail

5 Med

5 total

75/100inspection score

−25 pts

Intermediate (5)

−25 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5

Base deductions−25 pts

Apr 26

Canvass InspectionPass

1 High2 Med

3 total1 risk factor

75/100inspection score

−20 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10

Intermediate (2)

−10 pts

51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−5
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−5

Base deductions−20 pts

Risk factor bonus (1× +5)−5 pts

Oct 25

Canvass InspectionPass

1 Med2 Basic

3 total

91/100inspection score

−9 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
MUST PROVIDE AND MAINTAIN WORKING THERMOMETERS INSIDE THE PREP COOLERS IN THE KITCHEN.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
FLOORS NEED CLEANING IN THE PREP AREA TO REMOVE DEBRIS AND SPILLS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
MUST CLEAN THE HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT TO REMOVE THE DUST AND GREASE.

Base deductions−9 pts

Dec 24

Canvass InspectionPass w/ Conditions

1 Med1 Basic

2 total

93/100inspection score

−7 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES: IN PREP COOLER: GREEN SALSA 54.9F, RED SALSA 48.2.2F, MILK AND HALF AND A HALF MIXTURE FOR FRENCH TOAST 48.2 F. MANAGER DISCARDED 5.3 GALLONS OF PRODUCT WORTH $35.00. MUST HAVE COLD-HOLDING FOODS AT 41.0F OR BELOW.PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
4-501.12 OBSERVED CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS IN BASEMENT AND KITCHEN. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.

Base deductions−7 pts

Dec 23

Complaint InspectionPass w/ Conditions

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES: IN PREP COOLER: COOKED CHICKEN 60.9F, GREEN SALSA 50.9F, RED SALSA 50.2F IN WALK IN COOLER: NUMEROUS CONTAINERS OF COOKED CHORIZO AND POTATOES 46.6F (DATED 11/28/23) IN UPRIGHT 2 DOOR REFRIGERATION UNIT: COOKED JALAPENOS 50.9F (DATED YESTERDAY). ALL SAID ITEMS DISCARDED AND DENATURED AT THIS TIME. APPROX 20LBS, $100 VALUE INSTD TO MAINTAIN COLD FOODS AT 41F OR BELOW AT ALL TIMES. CITATION ISSUED PRIORITY 7-38-005

Basic (3)

−6 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
TORN DOOR GASKET ON UPRIGHT 2 DOOR REFRIGERATION UNIT IN REAR PREP AREA. INSTD TO REPAIR AND MAINTAIN
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CARDBOARD LINING INBETWEEN FRYER AND WALL. INSTD TO REMOVE SAME SO AS TO BE ACCESSIBLE FOR CLEANABILITY AND MONITORING.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
EXTERIOR SIDES AND INTERIOR BOTTOM CABINET OF FRYER NOT CLEAN, EXCEESIVE GREASE ACCUMULATION. INSTD TO CLEAN AND MAINTAIN

Base deductions−11 pts

Sep 23

Canvass InspectionPass w/ Conditions

2 High2 Med5 Basic

9 total

60/100inspection score

−40 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGNAGE IN THE EMPLOYEES WASHROOM ON THE 2ND FLOOR AND ALSO THE HAND WASHING SINK IN THE FRONT PREP AREA. INSTRUCTED TO PROVIDE HAND WASHING SIGNAGE FOR ALL HAND WASHING SINKS IN THE FACILITY
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO PAPER TOWELS AT EXPOSED HAND WASHING SINK REAR PREP AREA. INSTRUCTED TO MAINTAIN PAPER TOWELS AT ALL EXPOSED HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION COMBINED WITH ABOVE VIOLATION ISSUED

Intermediate (2)

−10 pts

23PROPER DATE MARKING AND DISPOSITION−5
FOUND READY TO EAT TCS FOODS(RICE, BEEF) IN REFRIGERATOR NOT DATE MARKED. INSTRUCTED THE PERSON IN CHARGE THAT ALL READY TO EAT TCS FOODS HELD FOR 24 HOURS MUST BE PROPERLY DATE MARKED WITH THE DATE THE FOOD WILL BE SOLD, DISCARDED OR CONSUMED. PRIORITY FOUNDATION 7-38-005.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED GRANOLA, ALMONDS AND OATMEAL OUT OF THE ORIGINAL CONTAINERS WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS.

Basic (5)

−10 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE EXTERIOR SURFACES OF COOKING EQUIPMENT, UNDERNEATH THE GRILL AREA AND BOTTOM OF FRYERS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE FLOORS AROUND AND UNDER COOKING EQUIPMENT WHERE NEEDED.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DRIED FOOD DEBRIS ON FLOORS THROUGHOUT PREP AREA IN CORNERS AND AROUND HEAVY EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO CLEAN THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT AND ALSO IN THE WALK-IN COOLER IN BASEMENT.

Base deductions−40 pts

Dec 22

Complaint Re-Inspection InspectionCleanPass

No violations

100/100inspection score

Nov 22

Short Form Complaint InspectionFail

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

60PREVIOUS CORE VIOLATION CORRECTED−2
OBSERVED PREVIOUS CORE VIOLATIONS FROM REPORT #2567589 DATED: 7/18/2022 NOT CORRECTED; #40 INSTRUCTED THAT ALL FOOD HANDLERS (INCLUDING WAIT STAFF) MUST WEAR PROPER HAIR RESTRAINTS. #53 NO COVER OBSERVED ON THE WASTE RECEPTACLE IN THE WOMENS WASHROOM; INSTRUCTED TO PROVIDE A WASTE RECEPTACLE WITH A COVER ON IT. #55 INSTRUCTED TO CLEAN THE FLOORS AROUND AND UNDER COOKING EQUIPMENT WHERE NEEDED. #57 ALL FOOD HANDLERS INCLUDING WAIT STAFF MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING AS REQUIRED. INSTRUCTED PERSON IN CHARGE TO BRING ALL ITEMS INTO COMPLIANCE AND MAINTAIN. PRIORITY FOUNDATION #7-42-090. CITATION ISSUED.

Base deductions−2 pts

Jul 22

Canvass InspectionPass

1 High7 Basic

8 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
FOUND NO HANDWASHING SIGNAGE IN WASHROOMS OR AT HANDSINKS; INSTRUCTED TO PROVIDE AND MAINTAIN.

Basic (7)

−14 pts

40PERSONAL CLEANLINESS−2
INSTRUCTED THAT ALL FOOD HANDLERS (INCLUDING WAIT STAFF) MUST WEAR PROPER HAIR RESTRAINTS.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO CLEAN THE EXTERIOR SURFACES OF COOKING EQUIPMENT, UNDERNEATH THE GRILL AREA AND BOTTOM OF FRYERS.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
NO COVER OBSERVED ON THE WASTE RECEPTACLE IN THE WOMENS WASHROOM; INSTRUCTED TO PROVIDE A WASTE RECEPTACLE WITH A COVER ON IT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN THE FLOORS AROUND AND UNDER COOKING EQUIPMENT WHERE NEEDED.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
INSTRUCTED TO CLEAN THE VENTS IN THE HOODED SYSTEM ABOVE THE COOKING EQUIPMENT.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
ALL FOOD HANDLERS INCLUDING WAIT STAFF MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING AS REQUIRED.
58ALLERGEN TRAINING AS REQUIRED−2
ALL CITY OF CHICAGO FOOD SERVICE MANAGERS MUST OBTAIN THE REQUIRED FOOD ALLERGEN TRAINING AS REQUIRED.

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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