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BIRRIERIA Y TAQUERIA LOPEZ

2705 W 59TH ST, CHICAGO, IL 60629 · Restaurant

Inspection summary

BIRRIERIA Y TAQUERIA LOPEZ has been inspected 17 times by Chicago Department of Public Health since June 25, 2010. The most recent inspection, on February 27, 2026, recorded 4 infractions.

2 of 17 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 6 times across 4 separate inspections, most recently on February 27, 2026. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 4 times across 4 separate inspections, most recently on March 22, 2024. For example: PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

  • 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 3 times across 3 separate inspections, most recently on January 30, 2025. For example: APPROVED THAWING METHODS USED

  • 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 3 times across 2 separate inspections, most recently on July 31, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 20 times across 11 separate inspections, most recently on February 27, 2026. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

17 inspections

  1. Canvass

    4 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED DAMAGED GASKET ON TWO DOOR UPRIGHT COLD HOLD UNIT. INSTRUCTED PERSON IN CHARGE TO REPAIR/REPLACE AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED THREE COMPARTMENT SINK IN UPSTAIRS AND DOWNSTRAIRS PREP AREAS NOT LABLED DESIGNATING COMPARTMENTS FOR WASH-RINSE-SANITIZE. INSTRUCTED PERSON IN CHARGE TO LABEL AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED PEELING PAINT ON BASEMENT CEILING ABOVE THREE COMPARTMENT SINK. INSTRUCTED PERSON IN CHARGE TO REPAIR AREA TO BE SMOOTH AND EASILY CLEANABLE.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BLOWN LIGHT BULB IN HOOD SYSTEM. INSTRUCTED PERSON IN CHARGE TO REPLACE AND MAINTAIN.
  2. Canvass

    3 infractions

    • 35. APPROVED THAWING METHODS USED
      • FROZEN BEEF TONGUE IMPROPERLY THAWING AT ROOM TEMPERATURE AT 2-COMPARTMENT SINK IN BASEMENT PREP AREA. INSTD TO UTILIZE PROPER THAWING PROCEDURES AND MAINTAIN THAW (EX, UNDER COLD RUNNING WATER OR UNDER REFRIGERATION)
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTHS IMPROPERLY STORED ON COUNTER. INSTD TO STORE WIPING CLOTHS IN SANTIZING SOLUTION WHEN NOT IN USE
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • LARGE GARBAGE CANS BEING USED TO STORE RAW BEEF AND GOAT IN WALK IN COOLER. INSTD TO REMOVE AND USE PROPER FOOD GRADE CONTAINERS.
  3. Canvass

    3 infractions

    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • EMPLOYEE OPEN BEVERAGE IN PREP AREA. INSTD TO HAVE CLOSED BEVERAGE CONTAINERS AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • SMALL LEAK AT PIPE UNDERNEATH 2-COMPARTMENT SINK IN BASEMENT. INSTD TO REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • DAMAGED/BROKEN FLOOR TILES IN FRONT OF WALK IN COOLER AND IN BASEMENT PREP AREA. INSTD TO REPAIR SO AS FLOOR TO BE SMOOTH, EVEN, AND EASILY CLEANABLE
  4. Canvass

    4 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES REAR WALK COOLER, SUCH AS 80 LBS OF BEEF TONGUE AT 63.5F. MANAGER DISCARDED AND DENATURED A TOTAL 80LBS AT $200. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FOOD STORED IN PLASTIC GROCERY BAGS IN THE COOLER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DAMAGED CONCRETE FLOOR UNDER INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
  5. Canvass

    11 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINKS IN BASEMENT PREP AREA AND BASEMENT WASHROOM. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED RAW BEEF THAWING ON DRAINBOARD OF 2-COMPARTMENT SINK IN BASEMENT PREP AREA. INSTRUCTED MANAGER TO PROPERLY THAW IN REFRIGERATOR, UNDER COLD RUNNING WATER OR PART OF COOKING PROCESS.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED SOILED WIPING CLOTHS STORED ON STEAM TABLE. INSTRUCTED MANAGER TO STORE WIPING CLOTHS IN SANITIZING SOLUTION BETWEEN USES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED NO STOPPERS FOR 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE ADEQUATE STOPPERS AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED MULTI-USE POTS TOO LARGE TO SUBMERGE IN 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE ALTERNATIVE METHOD TO WASH, RINSE, AND SANITIZE ALL LARGE EQUIPMENT.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAK UNDER BASIN OF HAND WASHING SINK IN BASEMENT. INSTRUCTED MANAGER TO REPAIR.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE IN FIRST FLOOR AND BASEMENT WASHROOMS. INSTRUCTED MANAGER TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST BUILDUP ON WALLS AND CEILINGS, DEBRIS ON FLOOR ALONG WALLS AND IN ALL CORNERS IN FIRST FLOOR AND BASEMENT PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED OPENINGS IN CEILING ABOVE 3-COMPARTMENT SINK IN FIRST FLOOR PREP AREA AND PEELING PAINT ON CEILING ABOVE 2-COMPARTMENT SINK IN BASEMENT PREP AREA. OBSERVED DAMAGED FLOOR TILES IN BASEMENT PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO MECHANICAL VENTILATION IN BASEMENT WASHROOM. INSTRUCTED MANAGER TO PROVIDE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING FOR ONE MALE EMPLOYEE. ALL FOOD HANDLERS MUST PROVIDE FOOD HANDLER TRAINING.
  6. Canvass

    0 infractions

  7. Canvass

    13 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE IN A VERIFIABLE MANNER EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION 7-38-010
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY AND SUPPLIES. PRIORITY FOUNDATION 7-38-005
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO DATE MARKING SYSTEM AVAILABLE. ALL REFRIGERATED READY TO EAT TCS FOOD HELD MORE THAN 24 HOURS MUST BE CLEARLY LABELED WITH DATE BY WHICH FOOD IS TO BE CONSUMED, SOLD, OR DISCARDED. PRIORITY FOUNDATION 7-38-005
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOOD CONTAINERS NOT LABELED IN COOLERS. INSTRUCTED MANAGER TO LABEL FOOD STORAGE CONTAINERS WITH COMMON NAME OF FOOD.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED DAMAGED GASKET ON PREP COOLER DOOR IN FIRST FLOOR PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED SEVERAL POTS TOO LARGE FOR 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE AN APPROVED METHOD TO WASH, RINSE AND SANITIZE LARGE POTS AND EQUIPMENT.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED CALCIUM BUILDUP AND RUST DEPOSITS ON INTERIOR SURFACES OF ICE MACHINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE IN FIRST FLOOR AND BASEMENT WASHROOMS. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DAMAGED FLOOR TILES IN PREP AREA. INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN. OBSERVED LARGE HOLE IN BASEMENT CEILING IN REAR STORAGE AREA AND ACCUMULATED MOLD ON CEILING INSIDE BASEMENT WASHROOM. INTRUCTED MANAGER TO REPAIR CEILING AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO MECHANICAL VENTILATION IN BASEMENT WASHROOM. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO LIGHT SHIELDS OR SHATTERPROOF BULBS IN BASEMENT PREP AREA. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED ONLY ONE FOOD HANDLER TRAINING CERTIFICATE AND THREE EMPLOYEES ON SITE. INSTRUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING AVAILABLE. ALL CERTIFIED MANAGERS MUST PROVIDE ALLERGEN TRAINING.
  8. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • GROCERY BAGS BEINGS USED TO STORE FOOD IN FREEZER. INSTD TO USE PROPER FOOD GRADE CONTAINERS. GROCERY BAGS ARE PROHIBITED.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • BROKEN/CRACKED FLOOR TILES IN BASEMENT PREP AREA. INSTD TO REPAIR AND MAITNAIN.
  9. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE BASEMENT BOX FREEZER NOT CLEAN, INSTRUCTED TO DEFROST AND CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED REAR FLOOR NOT SEALED, INSTRUCTED TO RE-SEAL. ALSO CLEAN BASEMENT FLOOR UNDER AND AROUND ALL STORAGE SHELVES.
  10. Canvass

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • CUTTING BOARDS MUST REPLACED WHEN WORN AND DISCOLORED. NO GROCERY BAGS TO STORE FOOD ITEMS. MUST USE FOOD GRADE BAGS. CORRECT AND MAINTAIN AT ALL TIME.
  11. Canvass

    4 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE BASEMENT BOX FREEZER NOT CLEAN, INSTRUCTED TO CLEAN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED STANDING WATER ON THE BASEMENT FLOOR, INSTRUCTED TO REMOVE/DRY MOP.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED HOLE IN BASEMENT CEILING, INSTRUCTED TO REPAIR.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NO FOOD HANDLER CERTIFICATES ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. GIVEN COPY OF IDPH'S FOOD HANDLER INFORMATION.
  12. Canvass

    0 infractions

  13. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CARDBOARD ON STORAGE SHELVES IN THE WALK-IN COOLER, INSTRUCTED TO REMOVE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED WATER DAMAGED CEILING TILES, INSTRUCTED TO REPLACE, ALSO CLEAN WALLS IN RESTROOM.
  14. Canvass

    4 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL AND DATE MISSING FROM READY-TO EAT FOODS IN COOLER (FLAN). INSTD TO PROPERLY LABEL.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PREP COOLER DOOR RUBBER GASKET IN POOR REPAIR, LOOSE. INSTD TO REPAIR SAME.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • REPLACE CRACKED FLOOR TILES IN FRONT OF WALK-IN COOLER.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • FOOD HANDLER NOT WEARING HAIR RESTRAINT. MUST DO SO.
  15. Canvass

    3 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. MULTI USE UTENSILS IN NEED OF WASH, RINSE, SANITIZE AND STORING IN CLEAN AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. DRAIN BOARD IN POOR REPAIR. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. ANY UNNECESSARY CLUTTER IN BASEMENT MUST BE REMOVED. MUST CORRECT AND MAINTAIN AT ALL TIMES.
  16. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS IN NEED OF REPLACING, DISCOLORED WITH DEEP CUTS. MUST REPLACE AND MAINTAIN AT ALL TIMES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS IN BASEMENT PREP AREA IN NEED OF SHEILDING, LIGHT AT 1ST FLOOR AREA IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN.
  17. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOOR IN THE FURNACE ROOM NOT CLEAN. INSTRUCTED TO CLEAN ALONG THE WALLS AND IN THE CORNERS. CLEAN ALL FLOOR DRAINS IN THE BASEMENT SO NO INSECT HARBORAGE.

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