What is Peke's Pozole's health inspection score?

Peke's Pozole has a SafeDine safety score of 20 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Peke's Pozole last inspected?

Peke's Pozole was last inspected on May 29, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Peke's Pozole have?

Peke's Pozole has 21 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Peke's Pozole safe to eat at?

Peke's Pozole has a safety score of 20/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Peke's Pozole serve?

Peke's Pozole serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Peke's Pozole

Name: Peke's Pozole
Address: 4710 S PULASKI RD, Chicago, 60632
Rating: 20

4710 S PULASKI RD, Chicago

Last Inspected: 5/29/2026

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0Poor

American•Brighton Park

Ranked #36 of 37 in Brighton ParkBetter than 22% of american restaurants

Declining

5 inspections

Last: May 29, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.2

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

-57

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-23 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Inspection Timeline

-46 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 43/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (20/100) 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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4710 S PULASKI RD, Chicago, IL 60632

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Violation Timeline

Sep 2023

1 inspections

1 basic

Sep

Oct 2023

1 inspections

2 basic

Apr 2024

1 inspections

1 high priority

1 intermediate

2 basic

Apr

Jun 2025

1 inspections

1 intermediate

3 basic

May 2026

1 inspections

3 high priority

7 intermediate

May

Inspection History

5 records on file

2 Canvass1 Complaint1 Consultation1 License

May 26

Canvass InspectionLatestFail

3 High7 Med

10 total3 risk factors

20/100inspection score

−65 pts

High Priority (3)

−30 pts

5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLERisk Factor−10
16FOOD-CONTACT SURFACES: CLEANED & SANITIZEDRisk Factor−10

Intermediate (7)

−35 pts

36THERMOMETERS PROVIDED & ACCURATE−5
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
44UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−5
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−5
58ALLERGEN TRAINING AS REQUIRED−5

Base deductions−65 pts

Risk factor bonus (3× +5)−15 pts

Jun 25

Complaint InspectionPass w/ Conditions

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

23PROPER DATE MARKING AND DISPOSITION−5
THE FOLLOWING TCS REFRIGERATED FOODS IN WALK IN COOLER ARE PAST THE USE BY DATE/DISCARD DATE: CONTAINER OF COOKED BEEF (ASADA) WITH DISCARD DATE OF 6/8/25 AND CONTAINER OF COOKED PASTOR (PORK) WITH DISCARD DATE OF 6/9/25 . SAID FOOD ITEMS DISCARDED AND DENATURED AT THIS TIME. APPROX 20LBS $100 VALUE. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION.

Basic (3)

−6 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD STORAGE ON FLOOR IN WALK IN COOLER. INSTD TO ELEVATE 6 INCHES ON PROPER SHELVING AND MAINTAIN
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
FOOD STORAGE (CONTAINERS OF KNORRS BUILLON) ON FLOOR IN FURNACE ROOM. INSTD TO REMOVE FROM FURNACE ROOM AND STORE IN PROPER STORAGE AREA
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CERAMIC/CLAY DRINKING CUPS AND BOWLS ON SITE. INSTD TO ENSURE CUPS ARE LEAD FREE OR LEAD SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON SITE; OR REMOVE FROM PREMISE

Base deductions−11 pts

Apr 24

Canvass InspectionPass w/ Conditions

1 High1 Med2 Basic

4 total

81/100inspection score

−19 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND DRYING PROVISION AT HANDSINKS LOCATED IN ALL PREP AREAS. INSTRUCTED PERSON IN CHARGE THAT HAND DRYING PROVISION IS REQUIRED AT ALL HANDSINKS AT ALL TIMES. (PAPER TOWELS PROVIDED DURING INSPECTION) PRIORITY FOUNDATION #7-38-030(C). CITATION ISSUED.

Intermediate (1)

−5 pts

35APPROVED THAWING METHODS USED−5
OBSERVED RAW BEEF (35F) BEING THAWED IN STANDING WATER AT ROOM TEMPERATURE. INSTRUCTED PERSON IN CHARGE THAT ALL THAWING MUST OCCUR UNDER RUNNING POTABLE COLD WATER OR REFRIGERATOR AT ALL TIMES.

Basic (2)

−4 pts

55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ITEMS STORED ON THE FLOOR IN THE BASEMENT AND KITCHEN AREA. INSTRUCTED PERSON IN CHARGE TO ORGANIZE AND MAINTAIN ALL ITEMS AT LEAST SIX INCHES FROM THE FLOOR AT ALL TIMES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED EXCESSIVE BUILD-UP OF BLACKENED GREASE COVERING FILTERS IN THE HOOD VENTILATION SYSTEM. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Base deductions−19 pts

Oct 23

Consultation 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
CERAMIC/CLAY DRINKING CUPS AND PLATES ON SITE. INSTD TO ENSURE ALL CERAMIC/CLAY CUPS AND PLATES ARE LEAD FREE OR LEAD SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON SITE; OR REMOVE SAME FROM PREMISES.
52SEWAGE & WASTE WATER PROPERLY DISPOSED−2
MISSING GREASE INTERCEPTOR AT 3-COMPARTMENT SINK AT WAIT STATION. INSTD TO INSTALL AND MAINTAIN

Base deductions−4 pts

Sep 23

License InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
CERAMIC/CLAY DRINKING CUPS AND PLATES ON SITE. INSTD TO ENSURE ALL CERAMIC/CLAY CUPS AND PLATES ARE LEAD FREE OR LEAD SAFE LEVELS AND MAINTAIN DOCUMENTATION OF SUCH ON SITE; OR REMOVE SAME FROM PREMISES.

Base deductions−2 pts

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Community Safety Reports

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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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