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CARNITAS URUAPAN

1725 W 18TH ST, CHICAGO, IL 60608 · Restaurant

Inspection summary

CARNITAS URUAPAN has been inspected 18 times by Chicago Department of Public Health since November 21, 2013. The most recent inspection, on June 15, 2026, recorded 1 infraction.

2 of 18 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: Food temperature control, Food source, labelling and allergens and Handwashing and staff hygiene.

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.

  • 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 June 10, 2025. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 5 times across 5 separate inspections, most recently on November 8, 2019. For example: PROPER DATE MARKING AND DISPOSITION

  • 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 February 17, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 4 times across 4 separate inspections, most recently on February 17, 2022. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on December 16, 2015. For example: DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK

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.

18 inspections

  1. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • LARGE CAN OPENER IN NEED OF CLEANING TO REMOVE BUILD UP INSTRUCTED TO CLEAN AND MAINTAIN
  2. Canvass

    1 infraction

    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF PORK AT THE FRONT PREP/SERVICE AREA IN THE HOT HOLDING UNIT. FOUND PORK AT IMPROPER HOT HOLDING TEMPERATURES RANGING 116.0F-126.0F. INSTRUCTED TO HOT HOLD TCS FOODS AT 135°F OR ABOVE. APPROXIMATELY 25 LBS AT $205 WORTH OF PRODUCT DISCARDED AT THIS TIME. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.
  3. Canvass

    1 infraction

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO COVERED RECEPTACLES INSIDE OF THE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE.
  4. Canvass

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND CITY OF CHICAGO FOOD SERVICE MANAGER WITHOUT PROOF OF ALLERGEN TRAINING ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CITY OF CHICAGO FOOD SERVICE MANAGERS.
  5. Complaint

    9 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 5-205.11 OBSERVED HAND WASHING SINK NOT ACCESSIBLE. OBSERVED SAID HAND WASHING SINK BLOCKED BY SHELF AND BUCKETS STORED IN FRONT OF HAND WASHING SINK. HAND WASHING SINK MUST BE ACCESSIBLE AT ALL TIMES. INSTRUCTED STAFF TO MOVE SHELF AND BUCKETS TO MAKE HAND WASHING SINK ACCESSIBLE. MANAGER CORRECTED DURING INSPECTION. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED 7-38-030(C).
    • 20. PROPER COOLING TIME AND TEMPERATURE
      • 3-501.14 OBSERVED FACILITY IMPROPERLY COOLING TCS FOODS. OBSERVED ABOUT 50 POUNDS OF COOKED PORK AT INADEQUATE TEMPERATURE RANGING FROM 56 F TO 96 F, OBSERVED ABOUT 7 POUNDS OF COOKED POTATOES AT IMPROPER TEMPERATURE OF 56 F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID TCS FOODS AND USE PROPER TIME AND TEMPERATURE MARKINGS WHEN COOLING ALL TCS FOODS. MANAGER DISCARDED SAID FOOD DURING INSPECTION. PRIORITY VIOLATION. CITATION WRITTEN UNDER VIOLATION #21.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • 3-501.16. OBSERVED TCS FOODS ( POTATO TACOS) AT IMPROPER HOT HOLDING TEMPERATURES LOCATED IN A HOT HOLDING UNIT: APPROXIMATELY 20 POUNDS OF POTATO TACOS RANGING IN TEMPERATURE FROM 87 F TO 100 F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL HOT HOLDING TCS FOODS AT 135 F OR ABOVE AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • 4-301.11 OBSERVED A HOT HOLDING UNIT, WITH TCS FOOD INSIDE, AT AN INADEQUATE TEMPERATURE OF 93 F. INSTRUCTED MANAGER TO ALWAYS MAINTAIN ALL HOT HOLDING UNITS AT 135 F OR ABOVE AT ALL TIMES. SAID UNIT TAGGED AND HELD FOR INSPECTION BY CDPH AND MAY NOT BE USED. OBSERVED FACILITY USING ICE AS A COOLING METHOD FOR PREPACKAGED TO GO CONTAINERS OF SALSA AND GUACAMOLE. INSTRUCTED THAT ICE CAN NOT BE USED AND ALL TCS FOODS MUST BE MAINTAINED COLD BY ADEQUATE MECHANICAL REFRIGERATION AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-904.11 OBSERVED KNIVES BEING IMPROPERLY STORED BETWEEN THE PREP TABLE AND WALL. INSTRUCTED TO PROPERLY STORE ALL UTENSILS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11 (B) OBSERVED SHELVES USED FOR PARTIALLY COOKED PORK, LOCATED INSIDE OF THE WALK IN COOLER, WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND SANITIZE SAID SHELVES LOCATED IN THE WALK IN COOLER IN BETWEEN FOOD STORAGE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE OR PROVIDE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE THE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.12 OBSERVED ACCUMULATED DIRT FOOD AND GREASE DEBRIS UNDER AND AROUND THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN.
  6. Canvass

    2 infractions

    • 40. PERSONAL CLEANLINESS
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED THE MENS AND WOMENS TOILET ROOM RECEPTACLE UNCOVERED. INSTRUCTED TO PROVIDE AND MAINTAIN
  7. Complaint

    4 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED A VARIETY OF FOODS NOT PROPERLY LABELED, DATED PORK CARNITAS, REFRIED BEANS, SALSA ETC. FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS AT A TEMPERATURE OF 41*F OR BELOW SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BE WHICH THE FOOD SHALL BE SOLD, DISCARDED, OR CONSUMED FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE REAR CUTTING BOARD STAINED, INSTRUCTED TO REPLACE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE #10 CAN OPENER NOT CLEAN, IN REAR PREP AREA, INSTRUCTED TO CLEAN AND SANITIZE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED LARGE POTS FOR CARNITAS, SALSA, AND STORAGE SHELVES IN WALK-IN COOLER WHERE THE COOKED CARNITAS ARE HELD, UNABLE TO FULLY SUBMERGE IN 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE PROPER EQUIPMENT ABLE TO FULLY SUBMERGE IN BASINS OF THE THREE COMPARTMENTSINK, OR HAVE A WRITTEN PROCEDURE FOR ALTERNATIVE MANUAL WAREWASHING EQUIPMENT.
  8. Canvass

    3 infractions

    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED A VARIETY OF FOODS NOT PROPERLY LABELED, DATED(PORK CARNITAS, REFRIED BEANS, SALSA ETC.) FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS AT A TEMPERATURE OF 41*F OR BELOW SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH THE FOOD SHALL BE SOLD, DISCARDED, OR CONSUMED FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED THE REAR CUTTING BOARDS STAINED, INSTRUCTED TO REPLACE.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED LARGE POTS FOR CARNITAS, SALSA AND STORAGE SHELVES IN WALK-IN COOLER WHERE COOKED CARNITAS ARE HELD, UNABLE TO FULLY SUBMERGE IN 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE EQUIPMENT ABLE TO FULLY SUBMERGE IN BASINS OF THE THREE COMPARTMENT SINK, OR HAVE A WRITTEN PROCEDURE FOR ALTERNATIVE MANUAL WAREWASHING EQUIPMENT.
  9. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO POLICY IN PLACE FOR EMPLOYEE HEALTH. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED. GIVEN 90 DAYS TO COMPLY.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED. GIVEN 90 DAYS TO COMPLY.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST PROPERLY STORE WASH CLOTHS IN CHEMICAL SANITIZING SOLUTION AT PROPER CONCENTRATION BETWEEN USES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR TORN GASKET OF DOOR ON 2-DR REFRIGERATOR AT FRONT CUSTOMER DINING AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST DETAIL CLEAN/MAINTAIN EXTERIOR OF COOKING EQUIPMENT AT REAR PREP AREA.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE ALLERGEN TRAINING AS REQUIRED.
  10. Canvass

    8 infractions

    • 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
      • OBSERVED A FOOD HANDLER WHO WAS SITTING AT A BOOTH, GET UP AND ENTER THE FRONT FOOD PREPARATION AREA, PUT ON GLOVES WITHOUT WASHING HANDS AND BEGAN PREPARING A CUSTOMERS ORDER. INSTRUCTED TO WASH HANDS BEFORE PUTTING ON GLOVES, WHEN ENTERING A FOOD PREPARATION AREA, TOUCHING THE BODY, ETC. CRITICAL VIOLATION 7-38-010(A)
    • 7. WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE
      • OBSERVED AN EMPLOYEE WASHING MULTI USE UTENSILS FROM A SMALL STAINLESS STEEL POT. INSTRUCTED TO PROPERLY SET UP THE 3-COMPARTMENT SINK SO AS TO ADEQUATE WASH, RINSE AND SANITIZE THE MULTI USE UTENSILS. CRITICAL VIOLATION 7-38-030
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • FOUND THE INTERIOR OF THE ICE MACHINE WITH A PINKISH/BROWNISH SUBSTANCE ON THE WHITE PANELS INSIDE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND BROKEN/CRACKED FLOOR TILES IN THE REAR FOOD PREPARATION AREA. INSTRUCTED TO REPLACE AND MAINTAIN SMOOTH AND EASILY CLEANABLE FLOORS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND THE VENTS IN THE FRONT AND REAR WITH DIRT AND DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • THE LIGHTING IN THE DISH WASHING AREA IS NOT BRIGHT ENOUGH. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING. MAINTAIN SAME.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THERE IS A LEAK AT THE BASE OF THE LEFT FAUCET ON THE 3-COMPARTMENT SINK. INSTRUCTED TO FIX AND MAINTAIN. -THERE ARE LARGE POTS THAT ARE TOO BIG TO BE FULLY SUBMERGED INTO THE 3-COMPARTMEN SINK FOR PROPER WASHING, RINSING AND SANITIZING OF THE UTENSILS. INSTRUCTED TO REMOVE LARGE POTS OR INSTALL A 3-COMPARTMENT SINK BIG ENOUGH TO ACCOMODATE THE LARGE UTENSILS. MAINTAIN SAME.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • THE ICE SCOOP WAS NOT PROPERLY STORED INSIDE THE ICE MACHINE. INSTRUCTED TO STORE WITH THE HANDLES UP OR IN A CLEAN BIN. MAINTAIN SAME.
  11. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED THE REAR CUTTING BOARD NOT CLEAN AND THE #10 CAN OPENER, INSTRUCTED TO CLEAN AND SANITIZE. ALSO CLEAN INTERIOR OF THE REAR MICROWAVE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED FRONT CEILING VENT DUSTY OVER DINING TABLE, INSTRUCTED TO CLEAN, ALSO REAR LIGHT SHIELD.
  12. Canvass Re-Inspection

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL BULK CONTAINERS IN REAR STORAGE AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN GREASE SPILLS ON FLOOR ALONG EAST WALL IN BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN GREASE SPILLS ON EAST WALL IN BASEMENT.
  13. Canvass

    4 infractions

    • 22. DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK
      • NO CHEMICAL SANITIZER TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE SANITIZER TEST KIT TO PROPERLY TEST SANITIZER CONCENTRATION. SERIOUS VIOLATION 7-38-030
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL BULK CONTAINERS IN REAR STORAGE AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN GREASE SPILLS ON FLOOR ALONG EAST WALL IN BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN GREASE SPILLS ON EAST WALL IN BASEMENT.
  14. Canvass

    3 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • CLEAN CEILING VENT IN DINING AREA(DUST BUILDUP).
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • REPLACE DAMAGED LIGHT SHIELD ABOVE STEAM TABLE IN FRONT WEST PREP AREA.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
  15. Canvass

    3 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • BULK FOOD CONTAINERS AT REAR DRY STORAGE ROOM MUST BE LABELED TO IDENTIFY FOODS STORED.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NO BACKFLOW PREVENTER AT THE ICE MAKER.INSTRUCTED TO PROVIDE,MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • NO THERMOMETER INSIDE THE WALK-IN-COOLER. INSTRUCTED TO PROVIDE,MAINTAIN .
  16. Canvass

    0 infractions

  17. License

    1 infraction

    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • NEED TO INSTALL UTILITY MOP SINK.
  18. License

    0 infractions

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