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ANTIQUE TACO BRIDGEPORT

1000 W 35TH ST, CHICAGO, IL 60609 · Restaurant

Inspection summary

ANTIQUE TACO BRIDGEPORT has been inspected 14 times by Chicago Department of Public Health since June 9, 2016. The most recent inspection, on March 4, 2026, recorded 1 infraction.

3 of 14 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 7 times across 5 separate inspections, most recently on March 28, 2025. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 7 times across 6 separate inspections, most recently on March 28, 2023. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 6 times across 4 separate inspections, most recently on March 28, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 2 separate inspections, most recently on June 30, 2021. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on December 4, 2018. For example: PROPER DATE MARKING AND DISPOSITION

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

14 inspections

  1. Canvass

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • No allergen certificate for food service manager, instructed to obtain
  2. Canvass

    5 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED GRILL LINE DRAWER COOLER MISSING INTERNAL AMBIENT AIR THERMOMETER. INSTRUCTED TO PROVIDE AT LEAST ONE INTERNAL AMBIENT AIR THERMOMETER IN A CONSPICUOUS AND EASILY-VIEWABLE LOCATION IN ALL EQUIPMENT USED TO COLD-HOLD TCS FOOD ITEMS AND MAINTAIN AT ALL TIMES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED INTERIOR NONFOOD-CONTACT SURFACES OF DEEP FRYERS TO BE HEAVILY-SOILED WITH GREASE AND DUST DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONTACT INTERIOR SURFACES OF COOKING EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF GREASE, DUST, AND OTHER SOILS AND MAINTAIN AT ALL TIMES.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED EXTERIOR OF OUTDOOR GREASE RECEPTACLE TO BE HEAVILY-SOILED WITH GREASE AND LITTER DEBRIS. INSTRUCTED TO CLEAN OUTDOOR GREASE AND WASTE RECEPTACLES AT ADEQUATE FREQEUENCY TO PREVENT BUILD UP OF GREASE, LITTER, AND OTHER SOILS AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BUILD UP OF GREASE DRIP ALONG UPPER RIM OF COOK LINE VENTILATION HOOD DIRECTLY ABOVE FOOD AND FOOD-CONTACT SURFACES OF COOKING EQUIPMENT. INSTRUCTED TO MAINTAIN VENTILATION HOOD SYSTEM OF ADEQUATE CAPACITY AND MAINTENANCE TO PREVENT BUILD UP OF GREASE DRIP AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LIGHTING IN THE CUSTOMER WASHROOMS TO BE OF INSUFFICIENT INTENSITY. INSTRUCTED TO REPAIR OR REPLACE CUSTOMER WASHROOM LIGHT FIXTURES TO PROVIDE LIGHTING OF ADEQUATE INTENSITY FOR THIS AREA AND MAINTAIN.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    5 infractions

    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED LOW TEMPERATURE WAREWASHING MACHINE LOCATED IN THE KITCHEN'S DISH AREA NOT PROPERLY SANITIZING. THE SANITIZING RESIDUAL CONCENTRATION WAS OBSERVED AT 0PPM AT TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE TO REPAIR TO MEET SANITIZING REQUIREMENTS OF 50-100PPM. DISH MACHINE WAS SERVICED DURING INSPECTION AND IS NOW READING A CONCENTRATION OF 100PPM. PRIORITY VIOLATION #7-38-025. CITATION ISSUED.
    • 16. FOOD-CONTACT SURFACES: CLEANED & SANITIZED
      • OBSERVED ICE SCOOPER BEING STORED ON THE SIDE OF THE ICE MACHINE WITH THE FOOD CONTACT SURFACE EXPOSED. INSTRUCTED ON HOW TO PROPERLY STORE ICE SCOOP BETWEEN USES.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOOD (GUACAMOLE) AT IMPROPER COLD HOLDING TEMPERATURE AT 52.8 F LOCATED IN THE TWO DOOR SALAD COOLER. INSTRUCTED TO DISCARD 5LBS 3 OZ OF GUACAMOLE WORTH $40 SAID TCS FOODS AND TO MAINTAIN A COLD HOLDING TEMPERATURE OF 41F AT ALL TIMES. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER INSIDE THE SALAD PREP COOLER CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS. A THERMOMETER WAS PROVIDED AT THE TIME OF INSPECTION.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED NO CHLORINE CHEMICAL TEST KIT AVAILABLE DURING INSPECTION TO MONITOR SANITIZER CONCENTRATION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER CONCENTRATION IN SANITIZING SOLUTIONS. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.
  5. Canvass

    2 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HANDWASHING SIGNAGE IS MISSING AT TWO KITCHEN HANDWASH SINKS AND TWO EMPLOYEE RESTROOMS. INSTRUCTED MANAGER TO INSTALL AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED DUST BUILD UP ON VENTILATION COVER IN DISHWASH AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  6. Canvass

    2 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE EXTERIOR SURFACES OF COOKING EQUIPMENT AND BOTTOMS OF FRYERS IN NEED OF CLEANING TO REMOVE GREASE AND OTHER PARTICLES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOOR AND FLOOR DRAIN IN THE DISHWASHING ROOM IN NEED OF CLEANING; CLEAN FLOOR UNDER SHELVES AND MACHINE AND DRAIN.
  7. Canvass

    9 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE AHAND WASHING SIGN IN UNISEX TOILET ROOM.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED AN APPX. '1/2" GAP ALONG BOTTOM RIGHT CORNER OF PATIO DOOR. MUST MAKE TIGHT FITTING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REMOVE RUST FROM WALK IN COOLER SHELVING UNITS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM GRILL TABLE,FRYER CABINETS,WALK IN COOLER-FAN GAURD COVERS.MUST REMOVE ICE BUILD UP FROM SMALL REACH IN FREEZER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REPAIR OR REPLACE DAMAGED /PEELING FLOORING IN PREP/DISH WASHING AND REAR HALLWAY.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURNT OUT LIGHTING AT HOOD OF COOKING EQUIPMENT
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN BUILD UP ON FILTER AND HOOD OF COOKING EQUIPMENT.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE FOOD HANDLERS TRAINING FOR EMPLOYEES AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE FOOD ALLERGEN TRAINING FOR FOOD MANAGERS AND MAINTAIN.
  8. Canvass

    2 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED UNUSED WIPING CLOTHS LAYING ON COUNTER TOPS. MUST PROPERLY STORE IN ADQUATE CHEMICAL SANITIZING SOLUTION WHEN NOT IN USE. MANAGER HAD WIPING CLOTHS REMOVED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REPLACE/REPAIR FLOOR, PEELING IN AREA BY ENTRANCE DOOR OF WALK-IN COOLER.
  9. Canvass

    0 infractions

  10. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14 N OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION 7-38-012(A)(A) NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.
    • 9. NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED
      • 3-301.11 OBSERVED FOOD HANDLER UTILIZE BARE HAND CONTACT ON READY TO EAT FOOD. FOOD HANDLER PREP COOKED CORN WRAPS WITH BARE HANDS. INFORMED FOOD HANDLER AND PERSON IN CHARGE BARE HAND CONTACT WITH READY TO EAT FOOD IN PROHIBITED. PERSON IN CHARGE VOLUNTARY DISCARDED CONTAMINATED FOOD ITEMS. PRIORITY VIOLATION 7-38-010 CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • 3-501.16(A)(2) OBSERVED FOOD NOT MEETING TEMPREATURE REQUIREMENTS OF 41 DEGREES F OR BELOW INSIDE PREP AREA WALK IN COOLER; COOKED QUESO (CHEESE) SAUCE AT 52.9 DEGREES F. PERSON IN CHARGE VOLUNTARY DISCARDED. APPROX. 20 POUNDS $100 VALUE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD NOT DATE MARKED INSIDE WALK IN COOLER, COOKED CHICKEN AND POTATOS. INFORMED PERSON IN CHARGED TCS FOOD INSIDE WALK IN COOLER FOR 24HOURS MUST HAVE DATE MARKED. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-501.14 OBSERVED VENTS IN FOOD PREP AREA WITH FOOD DEBRIS, AND DUST IN FRONT PREP AREA AND IN RESTROOM VENT. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-303.11 OBSERVED LIGHT UNDER HOOD IN PREP KITCHEN IN DISREPAIR. MUST REPAIR AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED FACILITY MISSING REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES. FACILITY MUST OBTAIN AND MAINTAIN ALL REQUIRED FOOD HANDLER TRAINING CERTIFICATION FOR ALL FOOD HANDLER EMPLOYEES ON SITE FOR INSPECTION REVIEW.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 OBSERVED FACILITY FOOD SERVICE SANITATION MANAGERS WITHOUT REQUIRED ALLERGEN TRAINING CERTIFICATION. MUST OBTAIN AND MAINTAIN.
  11. Canvass

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST CLEAN RUST FROM STORAGE RACKS IN THE WALK IN COOLER, AND FROM LOWER SHELVES ON PREP TABLES. DISCONTINUE USING MILK CRATED AS STORAGE RACKS IN REAR STORAGE ROOM.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN RUST FROM INTERIOR CONTACT SURFACE OF ICE MACHINE IN PREP AREA. CLEAN DRIED FOOD DEBRIS FROM WHEEL CASTER ON HEAVY EQUIPMENT IN PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST REPAIR UNFINISHED FLOOR IN BOTH MENS AND WOMENS TOILET ROOMS. CLEAN FOOD DEBRIS FROM UNDER HEAVY EQUIPMENT IN PREP AREA, AND IN REAR OFFICE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST DETAIL CLEAN GREASE ACCUMULATION FROM HOOD FILTERS. CLEAN DUST ACCUMULATION FROM CEILING VENTS THROUGHOUT PREP AND SEATING AREA, ALSO AND IN THE MENS AND WOMENS TOILET ROOMS. REPAIR CRACKED VENT COVER IN PREP AREA.
    • 39. LINEN: CLEAN AND SOILED PROPERLY STORED
      • MUST STORE CLEAN AND SOILED LINENS PROPERLY. STORE SOILED LINENS IN SANITIZER SOLUTION WHILE NOT IN USE.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • OBSERVED TWO EMPLOYEES NOT WEARING HAIR RESTRAINTS. MUST WEAR HAIR RESTRAINS AT ALL TIMES WHILE IN FOOD PREP AREA.
  12. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • POTS AND PANS NOT INVERTED AFTER SANITIZING.INSTRUCTED TO PROPERLY(INVERT) STORE MULTIUSE UTENSILS(POTS AND PANS).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • VENTILATION IN MENS RESTROOM NEEDS REPAIR
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER BEHIND HOT LINE NOT WEARING HAIR RESTRAINT. MANAGEMENT TOLD EMPLOYEE TO PUT ON HAIR RESTAINT AT ONCE.
    • 44. ONLY AUTHORIZED PERSONNEL IN THE FOOD-PREP AREA
      • ICE SCOOP NOT PROPERLY STORED. INSTRUCTED MANAGEMENT TO PROPERLY STORE SCOOP.
  13. License Re-Inspection

    0 infractions

  14. License

    8 infractions

    • 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME
      • THE LOW TEMPERATURE DISHMACHINE AT THE BAR AREA IS NOT INSTALLED. MUST INSTALL AND MAINTAIN A SANITIZING RINSE OF 100PPM CHLORINE. CRITICAL VIOLATION 7-38-030.
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • MUST PROVIDE SOAP AND PAPER TOWELS TO ALL HANDWASHING SINKS. CRITICAL VIOLATION 7-38-030.
    • 16. FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION
      • FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE AND PREPARATION. THE CONDIMENT PREP COOLER NEXT TO THE FRONT SERVICE COUNTER IS NOT PROPERLY PROTECTED FROM THE PUBLIC. MUST INSTALL A BARRIER TO PREVENT CONTAMINATION BY THE PUBLIC. THE BAR NEXT TO THE SIDE ENTRANCE DOOR ALSO HAS NO PROTECTIVE BARRIER TO KEEP OUT THE ENTRY OF CUSTOMERS. MUST INSTALL A BARRIER AT THE BAR ENTRANCE TO PREVENT THE ENTRY OF CUSTOMERS. SERIOUS VIOLATION 7-38-005A.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOG BOOK OR SIGNED CONTRACT AVAILABLE FROM A LICENSED PEST CONTROL COMPANY. MUST PROVIDE. SERIOUS VIOLATION 7-38-020.
    • 20. INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF
      • MUST PROVIDE AN ADEQUATE NUMBER OF GARBAGE CANS AT ALL HANDWASHING SINKS AND AS NEEDED IN THE FOOD PREP AREA. SERIOUS VIOLATION 7-38-020.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST PROVIDE ADEQUATE SHELVING INSIDE OF THE WALK-IN COOLER TO STORE FOOD OFF OF THE FLOOR.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE 2 COMPARTMENT PREP SINK IS NOT INSTALLED. MUST INSTALL WITH HOT AND COLD RUNNING WATER AND DRAIN LINES. NO HOT OR COLD RUNNING WATER IS PROVIDED TO THE FROZEN DESSERT MACHINE IN THE FOOD PREP AREA. MUST INSTALL.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS INSIDE OF ALL THE COOLERS AND FREEZERS. MUST PROVIDE A PROBE THERMOMETER TO TAKE FOOD TEMPERATURES.

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