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CHILE TOREADO RESTAURANT

2022-2026 W 35TH ST, CHICAGO, IL 60609 · Restaurant

Inspection summary

CHILE TOREADO RESTAURANT has been inspected 10 times by Chicago Department of Public Health since October 17, 2019. The most recent inspection, on August 7, 2026, recorded 2 infractions.

None of the 10 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food source, labelling and allergens and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 3 times across 3 separate inspections, most recently on June 12, 2025. For example: PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

  • 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 2 times across 2 separate inspections, most recently on June 12, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 on March 18, 2021. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 August 7, 2026. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 once on March 18, 2021. For example: NON-FOOD/FOOD CONTACT SURFACES 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.

10 inspections

  1. Canvass

    2 infractions

    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • Food covered tightly during cooling down process, instructed to uncover or cover loosely.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • Deli cups used as a multi-use utensils, stained unable to clean properly, instructed to discard after use.
  2. Canvass

    5 infractions

    • 6. PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
      • OBSERVED FOOD EMPLOYEE DRINKING FROM GLASS WITH NO LID IN PREP/EXPO AREA. INSTRUCTED TO PRVIDE LID TO PREVENT POSSIBLE CONTAMINATION.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINERS STORED IN BASMENT PREP AREA WITHOUT COMMON NAME LABELS FOR WORKING INGRENDIENTS (PANKO, ETC). INSTRUCTED TO PROVIDE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FOIL LINED PREP TABLE SHELVING WITH ACCUMULATED DEBRIS IN SAID SPACE THROUGHOUT PREP. INSTRUCTED TO REMOVE AND PROVIDE SMOOTH AND EASILY CLEANABLE SURFACES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE DRIED FOOD AND GREASE DEBRIS BUILT UP ON EXTERIOR SURFACES OF HEAVY EQUIPMENT GRILL AND PREP TABLES THROUGHOUT PREP AREA. INSTRUJCTED TO CLEAN IN ORDER TO PREVENT PEST HARBORAGE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • INSTRUCTED CITY OF CHICAGO CERTIFIED FOOD MANAGER TO OBTAIN ALLERGEN TRAINING CERTIFICATE AS REQUIRED.
  3. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FROZEN MEAT STORED IN THIN PLASTIC WRAPS IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE PROPER FOOD-GRADE STORAGE BAGS AND CONTAINERS ONLY.
  4. Canvass

    3 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW PREVENTER DEVICE ON THE ICE MACHINE IN THE BASEMENT PREP AREA. INSTRUCTED TO INSTALL TO ENSURE DEVICE CAN BE LOCATED, SERVICED, AND MAINTAINED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED MINOR LEAK AT DRAINPIPE AT DISH WASH MACHINE. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBESRVED HEAVY GREASE BUILD UP ON VENTILATION FILTERS ABOVE GRILL AREA IN KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
  5. Canvass

    2 infractions

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLES IN EMPLOYEE RESTROOMS. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO CERTIFIED FOOD MANAGER WITH ALLERGEN TRAINING. INSTRUCTED ANY PERSONS WITH THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE TO COMPLY WITH COMPLETION OF TRAINING. MUST PROVIDE DOCUMENTATION.
  6. Canvass

    4 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE HOT WATER FAUCET KNOB AT THE UTILITY SINK IN POOR REPAIR; REPAIR OR REPLACE KNOB.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO CLEAN FLOORS UNDER STORAGE SHELVES IN BASEMENT.
    • 64. MISCELLANEOUS / PUBLIC HEALTH ORDERS
      • INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A WRITTEN RECORD DESCRIBING HOW ESTABLISHMENT WILL CHECK PROOF OF VACCINATION FOR INDOOR DINING.
    • 64. MISCELLANEOUS / PUBLIC HEALTH ORDERS
      • NO RECORDS OF EMPLOYEES VACCINATION STATUS OR WEEKLY TESTING PER OSHA. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE.
  7. Canvass

    14 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(NO CITATION ISSUED)
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MUST PROVIDE HAND WASHING SIGNS AT HAND SINK IN BASEMENT PREP AREA.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED CONSUMER ADVISORY WITHOUT A REMINDER ON MENU.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(NO CITATION ISSUED)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE A SPLASH GUARD AT HAND SINKS NEXT TO 1ST FL. PREP TABLE AND BASEMENT PREP COUNTER SURFACE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • MUST STORE ICE SCOOP IN A CLEAN CONTAINER WHEN NOT IN USE .
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTI-USE UTENSILS ON STORAGE SHELVES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM GRILL TABLE AND PREP TABLE,WALK IN COOLER-FAN GUARD COVERS AND SHELVING UNITS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR OR REPLACE LEAKY FAUCET AT HAND SINK IN BAR AREA.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MUST PROVIDE A GARBAGE CAN WITH LID IN WOMEN'S TOILET ROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST SEAL GAP BETWEEN FLOOR AND WALL BASE BEHIND COOKING EQUIPMENT.OPENING AROUND PIPE IN BAR PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT STORAGE AREA AND NEAR HOT WATER TANK.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR IN WALK IN COOLER.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGERS.MUST PROVIDE AND MAINTAIN.
  8. License Re-Inspection

    2 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER CERTIFICATIONS ON SITE FOR FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN
  9. License Re-Inspection

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND WASHING SINK IN THE FRONT SERVICE AREA. INSTRUCTED TO INSTALL WITH HOT AND COLD WATER, DRYING PROVISIONS AND HAND WASHING CLEANSER. PRIORITY FOUNDATION VIOLATION 7-38-030(c)
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACK FLOW PREVENTION DEVICE ON THE COFFEE MAKER. INSTRUCTED TO INSTALL AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER CERTIFICATIONS ON SITE FOR FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN
  10. License

    7 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROXIMATELY 15 MICE DROPPINGS IN THE CLOSET NEXT TO THE TOILET ROOM AND IN THE FURNACE AREA. PREMISES SHALL BE MAINTAINED FREE OF PESTS AND RODENTS. PRIORITY FOUNDATION VIOLATION 7-38-020(a)
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED 3 COMPARTMENT SINK BACKING UP SEWAGE. INSTRUCTED TO REPAIR AND MAINTAIN. PRIORITY VIOLATION 7-38-030(c)
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BROOMS, MOPS, AND DUST PANS STORED ON THE FLOOR. INSTRUCTED TO STORE 6 INCHES OR MORE OFF THE FLOOR AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LIGHTS BULBS IN THE FOOD PREP AREA NOT SHATTER PROOF. INSTRUCTED TO REPLACE WITH SHATTER PROOF BULBS AND MAINTAIN
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO FOOD HANDLER CERTIFICATIONS ON SITE FOR FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO ALLERGEN TRAINING CERTIFICATES ON SITE FOR CITY OF CHICAGO FOOD SERVICE MANAGERS. INSTRUCTED TO PROVIDE AND MAINTAIN

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