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CASCABEL TACO JOINT

2943 W IRVING PARK RD, CHICAGO, IL 60618 · Restaurant

Inspection summary

CASCABEL TACO JOINT has been inspected 9 times by Chicago Department of Public Health since October 8, 2019. The most recent inspection, on February 9, 2026, recorded 5 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Protecting food from contamination.

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 3 times across 3 separate inspections, most recently on February 9, 2026. 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 2 times across 2 separate inspections, most recently on July 15, 2024. For example: PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on July 18, 2023. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 once on July 18, 2023. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 11 times across 7 separate inspections, most recently on February 9, 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.

9 inspections

  1. Canvass

    5 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED EXCESSIVE AMOUNT OF ICEBUILD UP INSIDE CHEST FREEZER LOCATED IN REAR KITCHEN FOOD PREPARATION AREA. MUST REMOVE ICE BUILD UP CLEAN INTERIOR SURFACES OF CHEST FREEZER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND DEBRIS ON FLOOR UNDER AROUND AND BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED BURN OUT LIGHT BULB ABOVE PREP TABLES IN REAR KITCHEN FOOD PREPARATION AREA. MUST REPAIR AND PROVIDE INTENSITY LIGHTING AT ALL TIMES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED GREASE ACCUMULATED ON VENTILATION HOOD AND FILTERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CERTIFIED FOOD SERVICE MANAGERS WITHOUT ALLERGEN AWARENESS TRAINING CERTIFICATE AT THIS TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGERS OBTAIN ALLERGEN AWARENESS TRAINING AND KEEP CERTIFICATES ON SIT AT ALL TIMES.
  2. Canvass

    0 infractions

  3. Complaint

    4 infractions

    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED CARDBOARD BOXES USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NOTED HAND WASH SINK AT THE DISH WASHING/PREP AREA IN POOR REPAIRS.NO COLD RUNNING WATER AT THE TIME OF INSPECTION. WATER WAS TURNED OFF AT THE BASE CONNECTION BECAUSE OF ANOTHER CONNECTION ON THE SAME LINE FOR THE ICE MACHINE. WHEN THE COLD RUNNING WARE PIPE IS OPEN IT FLOODS THE WHOLE KITCHEN/DISHWASHING AREA. INSTRUCTED MANAGEMENT TO DISCONNECT PIPE AND PROVIDE COLD RUNNING WATER INSTRUCTED TO ALWAYS HAND HOT AND COLD RUNNING WATER AT THE HAND WASH SINK AT ALL TIMES WITH SOAP AND PAPER TOWELS. MANAGER IMMEDIATELY REPAIRED THE SINK. INSTRUCTED TO MAINTAIN. PRIORITY #7-38-030(C).5-205.11. NOTED HAND WASH SINK AT THE DISH WASHING AREA IN POOR REPAIRS WITH MISSING KNOB AT THE HOT WATER FAUCET(WATER THEREFORE TURNED OFF).INSTRUCTED TO ALWAYS HAND HOT AND COLD RUNNING WATER AT THE HAND WASH SINK AT ALL TIMES WITH SOAP AND PAPER TOWELS. MANAGER IMMEDIATELY REPAIRED THE SINK. INSTRUCTED TO MAINTAIN. PRIORITY #7-38-030(C).
  4. Canvass

    6 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR IN FRONT AND IN REAR STORAGE AREA TO PREVENT CONTAMINATION AND FOR EASY ACCESS ON CLEANING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TOREMOVE CARDBOARD LINER ON STORAGE SHELVES IN REAR PREP/DISHWASHING AREA AND INSIDE REFRIGERATOR.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO CLEAN AND MAINTAIN STORAGE RACKS WITH BLACK MOLD-LIKE BUILD UP INSIDE 2 DOOR REACH-IN COOLER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN, REMOVE UNNECESSARY ARTICLES AND REORGANIZE FRONT AND REAR STORAGE AREA TO PREVENT PEST HARBORAGE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • FOUND EXPIRED ALLERGEN TRAINING CERTIFICATE ON SITE. INSTRUCTED ANY PERSON WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE TO COMPLY WITH CURRENT ALLERGEN TRAINING CERTIFICATION.
  5. Canvass Re-Inspection

    0 infractions

  6. Canvass

    2 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND INCOMPLETE CONSUMER ADVISORY DISCLOSURE STATEMENTS WRITTEN ON THE MENUS.MANAGEMENT INSTRUCTED TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND ORGANIZE STORAGE ROOM NEXT TO REAR EXIT DOOR AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE STOCK ITEMS OFF THE FLOOR AT LEAST 6" INCHES TO FACILITATE CLEANING.
  7. Canvass

    1 infraction

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED TRASH RECEPTACLE INSIDE UNISEX TOILET ROOM. INSTRUCTED TO PROVIDE.
  8. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED LARGE CUTTING BOARD IN PREP AREA WITH DARK STAINS AND DEEP GROOVES. MUST DETAIL CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER BY REAR BACK DOOR. INSTRUCTED TO REMOVE ITEMS AND CLEAN AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST ACCUMULATION ON VENT COVER LOCATED ABOVE 3-COMPARTMENT SINK WHERE POTS ARE BEING STORED ON SHELF. INSTRUCTED TO CLEAN AND MAINTAIN.
  9. License

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE WITH ALL NECESSARY ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED DUST BUILD UP ON 4-DOOR REACH IN COOLER CONDENSER. MUST CLEAN AND MAINTAIN COOLERS CONDENSERS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 3-COMPARTMENT SINK MISSING STOPPERS (X2). INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS FOR 3-COMPARTMENT SINK.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE NOT LOCATED AT ICE MACHINE WATER LINE. MUST PROVIDE AND MAKE VISIBLE BACKFLOW PREVENTION DEVICE FOR ICE MACHINE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO EMPLOYEE FOOD HANDLERS CERTIFICATES ON PREMISES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST HAVE CERTIFICATES WITH NAMES OF EMPLOYEES ON PREMISES.

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