What is Taqueria Atotonilco #1's health inspection score?

Taqueria Atotonilco #1 has a SafeDine safety score of 50 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Taqueria Atotonilco #1 last inspected?

Taqueria Atotonilco #1 was last inspected on May 27, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Taqueria Atotonilco #1 have?

Taqueria Atotonilco #1 has 52 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Taqueria Atotonilco #1 safe to eat at?

Taqueria Atotonilco #1 has a safety score of 50/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Taqueria Atotonilco #1 serve?

Taqueria Atotonilco #1 serves Mexican cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Taqueria Atotonilco #1

Name: Taqueria Atotonilco #1
Address: 3916 W 26TH ST, Chicago, 60623
Rating: 50

3916 W 26TH ST, Chicago

Last Inspected: 5/27/2026

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0Fair

Mexican•Little Village

Ranked #32 of 35 in Little VillageBetter than 84% of mexican restaurants

Declining

9 inspections

Last: May 27, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.8

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

Pest issues

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

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

-50

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-29 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

-12 pts

Latest

100% weight

2nd

60% weight

3rd

30% 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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3916 W 26TH ST, Chicago, IL 60623

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Violation Timeline

Nov 2022

1 inspections

1 high priority

1 intermediate

2 basic

Nov

Dec 2023

1 inspections

6 high priority

2 basic

Feb 2024

2 inspections

1 high priority

3 intermediate

6 basic

Feb

Apr 2025

2 inspections

1 high priority

4 basic

Jan 2026

2 inspections

3 high priority

3 intermediate

9 basic

Jan

May 2026

1 inspections

10 intermediate

Inspection History

9 records on file

3 Complaint2 Canvass Re-Inspection3 Canvass1 Complaint Re-Inspection

May 26

Complaint InspectionLatestFail

10 Med

10 total

50/100inspection score

−50 pts

Intermediate (10)

−50 pts

38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−5
43IN-USE UTENSILS: PROPERLY STORED−5
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−5
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−5
60PREVIOUS CORE VIOLATION CORRECTED−5

Base deductions−50 pts

Jan 26

Canvass Re-Inspection InspectionPass

1 High1 Med3 Basic

5 total

79/100inspection score

−21 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN MEN WASHROOM. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS NOT LABELED IN PREP AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.

Basic (3)

−6 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES IN FRONT AND REAR PREP AREAS. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS AND GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FOOD AND NON-FOOD CONTACT SURFACES OF EQUIPMENT.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE IN WOMEN WASHROOM. INSTRUCTED MANAGER TO PROVIDE COVERED RECEPTACLE IN WOMEN WASHROOM.

Base deductions−21 pts

Jan 26

Canvass InspectionFail

2 High2 Med6 Basic

10 total1 risk factor

53/100inspection score

−42 pts

High Priority (2)

−20 pts

6PROPER EATING, TASTING, DRINKING, OR TOBACCO USERisk Factor−10
OBSERVED OPEN CUP OF ORANGE JUICE ON PREP TABLE NEAR CILANTRO IN REAR PREP AREA. INSTRUCTED MANAGER TO PROVIDE CLOSED LID CONTAINERS FOR EMPLOYEE BEVERAGES TO PREVENT CONTAMINATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN MEN WASHROOM. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.

Intermediate (2)

−10 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS NOT LABELED IN PREP AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED OVER 100 MICE DROPPINGS SCATTERED ON FLOOR ALONG WALLS AND CORNERS, BETWEEN EQUIPMENT, ON WASHCLOTHS, IN FRONT AND REAR BASEMENT STORAGE AND UTILITY AREAS. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. PRIORITY FOUNDATION 7-38-020(A) CITATION ISSUED.

Basic (6)

−12 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES IN FRONT AND REAR PREP AREAS. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
45SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED−2
OBSERVED SINGLE SERVICE CONTAINERS NOT INVERTED IN PREP AREA. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ACCUMULATED FOOD DEBRIS AND GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, COOLERS, FREEZERS, SHELVING UNITS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN ALL FOOD AND NON-FOOD CONTACT SURFACES OF EQUIPMENT.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
OBSERVED NO COVERED RECEPTACLE IN WOMEN WASHROOM. INSTRUCTED MANAGER TO PROVIDE COVERED RECEPTACLE IN WOMEN WASHROOM.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND BASEMENT AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN FLOORS IN ALL AREAS.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED EXCESSIVE CLUTTER IN BASEMENT STORAGE AREA. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY ITEMS IN BASEMENT TO PREVENT PEST HARBORAGE.

Base deductions−42 pts

Risk factor bonus (1× +5)−5 pts

Apr 25

Canvass Re-Inspection InspectionPass

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVED ALL HEAVY EQUIPMENT LOCATED IN FRONT PREP AREA, ESPECIALLY BEWTEEN COOLING UNITS AND GRILL WITH HEAVY BUILD UP OF GREASE AND FOOD DEBRIS. NOTED INTERIOR SURFACES OF COOLING UNITS LOCATED IN FRONT AND REAR PREP WITH EXCESSIVE SPILLS AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.12 OBSERVED FLOORS WITH HEAVY GREASE AND FOOD DEBRIS BUILDUP THROUGHOUT FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN IN ORDER TO PREVENT PEST HARBORAGE.

Base deductions−4 pts

Apr 25

Canvass InspectionFail

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
OBSERVED ICE MACHINE LOCATED IN REAR PREP AREA WITH BUILD-UP OF MOLD-LIKE PINK SLIMY SUBSTANCE ON INTERNAL PANEL OF ICE MACHINE DRIPPING ON TO ICE USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN AND MAINTAIN FOOD CONTACT SURFACES. PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED ALL HEAVY EQUIPMENT LOCATED IN FRONT PREP AREA, ESPECIALLY BEWTEEN COOLING UNITS AND GRILL WITH HEAVY BUILD UP OF GREASE AND FOOD DEBRIS. NOTED INTERIOR SURFACES OF COOLING UNITS LOCATED IN FRONT AND REAR PREP WITH EXCESSIVE SPILLS AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FLOORS WITH HEAVY GREASE AND FOOD DEBRIS BUILDUP THROUGHOUT FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN IN ORDER TO PREVENT PEST HARBORAGE.

Base deductions−14 pts

Feb 24

Complaint Re-Inspection InspectionPass

1 Med3 Basic

4 total

89/100inspection score

−11 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
4-204.112(B) OBSERVED MISSING THERMOMETER INSIDE OF WALK-IN COOLER AS WELL AS FRONT PREP AREA COOLING UNITS. INSTRUCTED TO LOCATE AND MAINTAIN.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
4-602.13 OBSERVED INTERIOR AND EXTERIOR SURFACES OF COOLING UNITS IN NEED OF CLEANING. INSTRUCTED TO MAINTAIN CLEAN SURFACES.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
5-205.15 OBSERVED REAR PREP AREA HANDSWASHING SINK SLOW DRAINING. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
6-501.114 OBSERVED ITEMS STORED IN THE OUTSIDE REAR FACILITY SURROUNDING RECEPTACLES. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS(CRATES), CLEAN UNUSED EQUIPMENT, AND MAINTAIN SPACE.

Base deductions−11 pts

Feb 24

Complaint InspectionFail

1 High2 Med3 Basic

6 total

74/100inspection score

−26 pts

High Priority (1)

−10 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED HANDSINK IN IN USE REAR PREP/DISHWASHING AREA NOT MAINTAINED DURING TIME OF INSPECTION. NOTED NO HAND CLEANSER AVAILABLE. INSTRUCTED TO PROVIDE AND MAINTAIN PROPER HANDWASHING AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030 (C). CITATION ISSUED. PERSON IN CHARGE PROVIDED.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED MISSING THERMOMETER INSIDE OF WALK-IN COOLER AS WELL AS FRONT PREP AREA COOLING UNITS. INSTRUCTED TO LOCATE AND MAINTAIN.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED APPROXIMATELY 60 SMALL AND LARGE RODENT DROPPINGS IN THE BASEMENT DRY STORAGE AREA SCATTERED ON THE FLOOR ALONG WALLS WHERE EQUIPMENT IS STORED, SURROUNDING HOT WATER TANK, CRAWL SPACE, AS WELL AS IN REAR SPACE WHERE SHELVING UNITS CONTAIN CANNED MILK, ETC. INSTRUCTED TO REMOVE, CLEAN, AND SANITIZE SAID SPACES AND ELIMINATE PEST ACTIVITY ON THE PREMISES. PRIORITY FOUNDATION VIOLATION #7-38-020 (A). CITATION ISSUED.

Basic (3)

−6 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED INTERIOR AND EXTERIOR SURFACES OF COOLING UNITS IN NEED OF CLEANING. INSTRUCTED TO MAINTAIN CLEAN SURFACES.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED REAR PREP AREA HANDSWASHING SINK SLOW DRAINING. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED ITEMS STORED IN THE OUTSIDE REAR FACILITY SURROUNDING RECEPTACLES. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS(CRATES), CLEAN UNUSED EQUIPMENT, AND MAINTAIN SPACE.

Base deductions−26 pts

Dec 23

Canvass InspectionPass w/ Conditions

6 High2 Basic

8 total2 risk factors

26/100inspection score

−64 pts

High Priority (6)

−60 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
PIC WITHOUT CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATION. INSTD TO OBTAIN CERTIFICATION AND MAINTAIN ON SITE AT ALL TIMES.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE WHILE HANDLING TCS FOODS (BEEF, CHICKEN), NOR VALID CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATES POSTED OR PROOF OF ENROLLMENT. INSTD TO HAVE A CERTIFIED MANAGER ON DUTY ON SITE ALL TIMES. CITATION ISSUED 7-38-012 PRIORITY FOUNDATION
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO HAND DRYING PROVISION AT REAR PREP AREA WHERE EMPLOYEES ARE ACTIVELY WORKING. INSTD TO PROVIDE SAME AND MAINTAIN AT ALL TIMES. PAPER TOWELS PROVIDED DURING INSPECTION. CITATION ISSUED 7-38-030(C) PRIORITY FOUNDATION
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
REAR HANDWASH SINK NOT ACCESSIBLE, SOILED SPONGES AND EQUIPMENT IN SINK. INSTD TO MAINTAIN BASIN CLEAR AND USE FOR WASHING HANDS ONLY. SEE ABOVE FOR VIOLATION ISSUED 7-38-030(C) PRIORITY FOUNDATION
29COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP−10
UNAPPROVED REDUCED OXYGEN PACKAGING EQUIPMENT ON SITE AND BEING USED TO PACKAGE COOKED BARBOCOA AND STORE MORE THAN 48 HOURS. EQUIPMENT TAGGED AT THIS TIME AND INSTD NOT TO USE ROP EQUIPMENT UNTIL A HACCP PLAN AND VARIANCE IS SUBMIITED AND APPROVED BY CDPH. ALL ROP PACKAGED COOKED BARBOCOA DISCARDED AND DENATURED AT THIS TIME. APPROX 30LBS $200 VALUE. CITATION ISSUED 7-38-005(A) PRIORITY
32VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS−10
SEE 29

Basic (2)

−4 pts

41WIPING CLOTHS: PROPERLY USED & STORED−2
WIPING CLOTHS IMPROPERLY STORED ON COUNTER AND CUTTING BOARDS. INSTD TO STORE IN SANITIZING SOLUTION WHEN NOT IN USE
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
FOIL BEING USED ON EQUIPMENT AND SHELVING LINING THROUGH OUT FRONT COOKING LINE. INSTD TO REMOVE FOIL SO AS SURFACE TO BE SMOOTH, EVEN, AND EASILY CLEANABLE.

Base deductions−64 pts

Risk factor bonus (2× +5)−10 pts

Nov 22

Complaint 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 HANDWASHING SIGNAGE AT HANDWASHING SINK IN REAR PREP AREA. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED APPROXIMATELY 10# OF RAW BEEF SKIRT STEAK AT IMPROPER COLD HOLDING TEMPERATURE OF 50.0F IN FRONT PREP COOLER. MANAGER VOLUNTARILY DISCARDED AND DENATURED AT A COST OF $100. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Basic (2)

−4 pts

49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED BUILD UP OF FOOD DEBRIS AND SPILLAGE ON INTERIORS OF COLD HOLDING UNITS IN REAR PREP AREA. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
51PLUMBING INSTALLED; PROPER BACKFLOW DEVICES−2
OBSERVED SMALL LEAK AT BOTTOM PIPE OF HANDSINK IN REAR PREP AREA (NEXT TO THREE COMPARTMENT SINK). INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.

Base deductions−19 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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