Skip to content
Loading map…

DISCO TACOS

1605 W MONTROSE AVE, CHICAGO, IL 60613 · Restaurant

Inspection summary

DISCO TACOS has been inspected 5 times by Chicago Department of Public Health since January 4, 2022. The most recent inspection, on January 14, 2026, recorded 1 infraction.

1 of 5 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: Handwashing and staff hygiene, Food source, labelling and allergens and Cleaning and sanitizing.

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.

  • 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 once on January 2, 2025. For example: PERSONAL CLEANLINESS

  • 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 March 12, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 12, 2024. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 5 times across 3 separate inspections, most recently on January 14, 2026. For example: ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on March 12, 2024. For example: IN-USE UTENSILS: PROPERLY STORED

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.

5 inspections

  1. Canvass

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NO WORKING VENTILATION FAN IN THE WASHROOM. MANAGEMENT INSTRUCTED TO INSTALL AND MAINTAIN.
  2. Canvass

    2 infractions

    • 40. PERSONAL CLEANLINESS
      • OBSERVED EMPLOYEE IN FRONT PREPARATION AREA NOT WEARING HAIR RESTRAINT WHEN FOOD IS BEING PREPARED. MUST WEAR HAIR RESTRAINT AT ALL TIMES FOOD IS BEING PREPARED AND SERVED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED EXPOSED HAND WASHING SINK IN FRONT FOOD PREPARATION AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.
  3. Canvass

    6 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOODS NOT IN THEIR ORIGINAL CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED IN-USE UTENSILS BEING STORED BETWEEN USE IN A CONTAINER OF WATER WITH A TEMPERATURE OF 66.5F. INSTRUCTED TO STORE IN A MINIMUM HOT WATER TEMPERATURE OF 135F, OR UNDER RUNNING WATER, OR IN A CLEAN CONTAINER AND WASHED/CHANGED AS NEEDED OR EVERY 4 HOURS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE TIN FOIL AS LINER FOR SHELVING IN THE FOOD PREP AREA.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACKFLOW PREVENTION DEVICE LOCATED ON THE UTILITY SERVICE SINK WHERE A HOSE WAS ATTACHED. MUST PROVIDE A BACKFLOW PREVENTION DEVICE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REMOVE THE BACKFLOW PREVENTION DEVICE FROM THE REAR DISH AREA HAND WASHING SINK. REVIEWED HAND WASHING SINKS ARE FOR HAND WASHING PURPOSES ONLY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL UNNECESSARY ITEMS STORED ON THE REAR WALKWAY MUST BE REMOVED FROM THE PREMISES TO PREVENT RODENT HARBORING.
  4. Canvass

    0 infractions

  5. License

    1 infraction

    • 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.

Nearby inspected facilities

Own this business? Add a badge to your website