What is Rocoto Peruvian Bites's health inspection score?

Rocoto Peruvian Bites has a SafeDine safety score of 89 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Rocoto Peruvian Bites last inspected?

Rocoto Peruvian Bites was last inspected on March 18, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Rocoto Peruvian Bites have?

Rocoto Peruvian Bites has 29 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Rocoto Peruvian Bites safe to eat at?

Yes, Rocoto Peruvian Bites has an excellent safety record with a score of 89/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Rocoto Peruvian Bites serve?

Rocoto Peruvian Bites serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Rocoto Peruvian Bites

Name: Rocoto Peruvian Bites
Address: 5752 W BELMONT AVE, Chicago, 60634
Rating: 89

5752 W BELMONT AVE, Chicago

Last Inspected: 3/18/2026

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0Excellent

American•Portage Park

Ranked #44 of 67 in Portage ParkBetter than 22% of american restaurants

Stable

6 inspections

Last: Mar 18, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.8

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Employee hygiene

Personal hygiene practices not followed

Permit/documentation

Administrative or documentation issue

Facility condition

Building maintenance or structural issues

Other violationHigh Priority

Regulatory compliance issue

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-15 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+1 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 81/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (89/100) 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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5752 W BELMONT AVE, Chicago, IL 60634

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Violation Timeline

May 2023

2 inspections

1 high priority

3 intermediate

12 basic

May

Apr 2024

1 inspections

5 basic

Feb 2025

1 inspections

1 high priority

Feb

Jan 2026

1 inspections

4 intermediate

Mar 2026

1 inspections

3 intermediate

Mar

Inspection History

6 records on file

1 Short Form Complaint4 Canvass1 Canvass Re-Inspection

Mar 26

Short Form Complaint InspectionLatestPass

3 Med

3 total

85/100inspection score

−15 pts

Intermediate (3)

−15 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−15 pts

Jan 26

Canvass InspectionPass

4 Med

4 total

80/100inspection score

−20 pts

Intermediate (4)

−20 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−20 pts

Feb 25

Canvass InspectionPass

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED OPEN DRINK IN PREP COOLER. INSTRUCTED TO STORE AWAY FROM FOOD PREP AND CLEAN EQUIPMENT.

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Apr 24

Canvass InspectionPass

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

40PERSONAL CLEANLINESS−2
OBSERVED MULTIPLE FOOD HANDLING EMPLOYEES NOT WEARING HEAR RESTRAINTS AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL FOOD HANDLING EMPLOYEES WEAR EFFECTIVE HAIR RESTRAINTS TO PREVENT POTENTIAL CONTAMINATION OF FOOD AND MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MULTIPLE WOOD WICKER BREAD BASKETS IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE WOOD WICKER BREAD BASKETS. WOOD AND WOOD WICKER MAY NOT BE USED AS A FOOD-CONTACT SURFACE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED UNFINISHED WOOD ON THE SHELVES ABOVE BOTH TWO DOOR REACH-IN COOLERS IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO FINISH THE WOOD ON THE SHELVES SO THAT IT IS SMOOTH AND EASILY CLEANABLE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS ON INTERIOR SURFACES OF ALL COOLING EQUIPMENT. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN. (NONFOOD CONTACT SURFACES)
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DIRT BUILD-UP ON THE FLOORS THROUGHOUT THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOORS THROUGHOUT THE PREP AREA AND MAINTAIN.

Base deductions−10 pts

May 23

Canvass Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114--INSTRUCTED TO REMOVE REMAINING (1) BROILER PIECE OF FOOD EQUIPMEMT STORED OUTSIDE AT REAR OF THE PREMISES.

Base deductions−2 pts

May 23

Canvass InspectionFail

1 High3 Med11 Basic

15 total1 risk factor

48/100inspection score

−47 pts

High Priority (1)

−10 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
OBSERVED NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT IS EFFECTIVE AGAINST NOROVIRUS). PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED.

Intermediate (3)

−15 pts

23PROPER DATE MARKING AND DISPOSITION−5
OBSERVED READY-TO-EAT, TCS FOODS HELD FOR MORE THAN 24 HOURS (POTATOES,PASTA ETC) NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE CONSUMED OR DISCARDED. MANAGEMENT INSTRUCTED TO DATE MARK ALL READY-TO-EAT, TCS FOODS HELD MORE THAN 24 HOURS. PRIORITY FOUNDATION VIOLATION 7-38-005,CITATION ISSUED.
25CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD−5
OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR RAW OR UNDERCOOKED FOODS (CEVICHE). MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO THE REMINDER STATEMENT ON THE MENU. MUST INCLUDE THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT:"THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.
37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
INSTRUCTED TO PROPERLY LABEL FOOD CONTAINERS/BINS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, FLOUR ETC.)

Basic (11)

−22 pts

44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−2
INSTRUCTED TO PROPERLY STORE AND INVERT POTS AND PANS AND DISHWARE STORED ON SHELVES AT REAR DISHWASHING AREA TO PREVENT CONTAMINATION BEFORE USE.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED STAINED CUTTING BOARDS ON TOP OF PREP LINE COOLERS AND AT REAR DISHWASHING AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND TO MAINTAIN.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED A TORN DOOR GASKETS INSIDE OF THE 2 DOOR PREP COOLER.INSTRUCTED TO REPLACE THE TORN DOOR GASKETS AND TO MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
INSTRUCTED TO DETAIL CLEAN THE KITCHEN STORAGE SHELVES, PREP TABLES, FOOD STORAGE CONTAINERS, INTERIOR AND EXTERIOR OF THE CHEST FREEZER AND PREP COOLERS, TOP OF OVEN IN KITCHEN INTERIOR OF MICROWAVE AND DEEP FRYER.
50HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE−2
OBSERVED NO HOT RUNNING WATER AT HANDWASHING SINKS AND 3-COMPARTMENT SINK. WATER TEMPERATURE AT (55.3F-60.9F). INSTRUCTED MANAGEMENT TO PROVIDE HOT RUNNING WATER ABOVE 110F AT THE 3 COMPARTMENT SINK AND MINIMUM 100F AT ALL HAND WASHING SINKS AND MAINTAIN AT ALL TIMES. PRIORITY VIOLATION 7-38-030(C), CITATION ISSUED.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED WATER LEAK AT DRAIN PIPE UNDERNEATH THE FAR RIGHT COMPARTMENT AT THE 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED OUTSIDE GARBAGE DUMPSTER AND WASTE GREASE CONTAINER STORED ON AND AROUND LOOSE GRAVEL.OUTDOOR STORAGE SURFACE MUST BE CONSTRUCTED OF NONABSORBENT MATERIAL SUCH AS CONCRETE OR ASPHALT AND SHALL BE SMOOTH,DURABLE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED OUTSIDE REAR OF THE PREMISES NOT MAINTAINED STORING UNNECESSARY ARTICLES UNUSED OVEN COOKING EQUIPMENTS,PLYWOOD MATERIALS,MOP BUCKETS,EMPTY PAINT BUCKETS AND TRAYS,LITTER DEBRIS AND SOILED CARDBOARDS ETC.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO DETAIL CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS OF THE KITCHEN FOOD PREP AREAS AND IN HOT WATER HEATER STORAGE AND REAR DISHWASHING 3-COMPARTMENT SINK AREAS TO REMOVE FOOD DEBRI SPILLAGE AND DETAIL CLEAN WALLS WITH STAINS AND DUSTS AND WALLS WITH ROUGH EDGES ABOVE AND AROUND THE LARGE OVEN MUST BE SMOOTH,EASILY CLEANABLE SURFACES AND TO MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO SEAL OPENINGS AT REAR DISHWASHING 3-COMPARTMENT SINK AREA AND ABOVE THE BEVERAGE GLASS ROLLING CART AND ABOVE THE SLICER ALL IN SAME AREA MUST PROVIDE SEAL MENTIONED OPENINGS TO A SMOOTH,EASILY CLEANABLE SURFACES.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE.INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.

Base deductions−47 pts

Risk factor bonus (1× +5)−5 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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