What is Las Pinatas's health inspection score?

Las Pinatas has a SafeDine safety score of 79 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Las Pinatas last inspected?

Las Pinatas was last inspected on January 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Las Pinatas have?

Las Pinatas has 14 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Las Pinatas safe to eat at?

Las Pinatas has a good safety record with a score of 79/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Las Pinatas serve?

Las Pinatas serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Las Pinatas

Name: Las Pinatas
Address: 1311-1313 W WILSON AVE, Chicago, 60640
Rating: 79

1311-1313 W WILSON AVE, Chicago

Last Inspected: 1/20/2026

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0Good

American•Uptown

Ranked #240 of 751 in UptownBetter than 22% of american restaurants

Stable

2 inspections

Last: Jan 20, 2026

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-21

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Inspection Timeline

+2 pts

Latest

100% weight

2nd

60% weight

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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1311-1313 W WILSON AVE, Chicago, IL 60640

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Inspection History

2 records on file

1 Canvass1 License

Jan 26

Canvass InspectionLatestPass

1 Med7 Basic

8 total

81/100inspection score

−19 pts

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
NOTED BULK FOOD ITEMS STORED INSIDE CONTAINERS AT THE FOOD PREP NOT PROPERLY LABELED. INSTRUCTED MANAGEMENT THAT ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.

Basic (7)

−14 pts

43IN-USE UTENSILS: PROPERLY STORED−2
NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES AND BOWLS TO PREVENT DUST ACCUMULATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
NOTED NO ONE COMPARTMENT SINK AT THE FRONT PREP AREA WHERE MANAGEMENT INTENDS TO PREPARE AND SERVE DRINKS, INCLUDING COCKTAILS. INSTRUCTED TO INSTALL A ONE COMPARTMENT SINK FOR BEVERAGE PREP/RINSE/DUMP PURPOSES.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT AT THE BASEMENT FOOD AND SUPPLY DRY STORAGE AREA.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
NOTED BLOWN BULB ABOVE THE COOKING STOVE AT THE PREP AREA. INSTRUCTED TO REPLACE BULB WITH LIGHTING PROTECTIVE SHIELDING OR NOT SHATTER PROOF.
57ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING−2
NOTED NO FOOD HANDLER CERTIFICATES AT THE TIME OF INSPECTION. INSTRUCTED MANAGEMENT THAT ALL EMPLOYEES ARE REQUIRED TO HAVE THE FOOD HANDLER CERTIFICATES ON SITE AT ALL TIMES AND ONE MONTH (30 DAYS) GRACE PERIOD FOR NEW HIRES

Base deductions−19 pts

Nov 25

License InspectionPass w/ Conditions

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDWASHING SINK LOCATED IN THE DISHWASHING AREA WITH A MINIMUM HOT WATER TEMPERATURE OF 75.6F AND HANDWASHING SINK IN THE MENS RESTROOM WITH A MINIMUM HOT WATER TEMPERATURE OF 76F. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F AT ALL HANDWASHING SINKS AND MAINTAIN. PRIORITY VIOLATION, 7-38-030(C). MANAGEMENT INCREASED WATER HEATER TEMPERATURE DURING INSPECTION. HANDWASHING SINK IN THE DISHWASHING AREA REACHED 106.7F AND HANDWASHING SINK IN THE MENS RESTROOM REACHED 105.3F BY THE END OF INSPECTION. -COS.

Basic (5)

−10 pts

48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
OBSERVED HOT WATER AT THE THREE COMPARTMENT SINK TO BE AT 77F. INSTRUCTED MANAGEMENT TO PROVIDE HOT WATER AT A MINIMUM OF 110F AT THE THREE COMPARTMENT SINK AND MAINTAIN. PRIORITY VIOLATION, 7-38-025. MANAGEMENT INCREASED WATER HEATER TEMPERATURE DURING INSPECTION. HOT WATER TEMPERATURE FOR THREE COMPARTMENT SINK MEASURED 111.2F BY THE END OF INSPECTION. -COS.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED THE COMPARTMENT SINK FAUCET CONTINOUSLY LEAKING EVEN WHEN TURNED OFF IN THE DISHWASHING AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
MUST PROVIDE A BACKFLOW PREVENTION DEVICE ON THE ICE MACHINE IN THE WAIT STATION DRINK PREPARATION AREA.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED WASTE CAN WITHOUT A LID INSIDE THE WOMENS RESTROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE FOR FEMININE HYGIENE PRODUCTS.
58ALLERGEN TRAINING AS REQUIRED−2
NO ALLERGEN TRAINING FOR CITY OF CHICAGO FOOD MANAGER(S). INSTRUCTED MANAGEMENT THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE FOR REVIEW.

Base deductions−20 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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