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EL ASADOR EXPRESS

2753 W 51ST ST, CHICAGO, IL 60632 · Restaurant

Inspection summary

EL ASADOR EXPRESS has been inspected 15 times by Chicago Department of Public Health since May 13, 2015. The most recent inspection, on July 3, 2025, found no infractions.

2 of 15 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 5 separate inspections, most recently on December 19, 2022. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 August 17, 2023. 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 2 times across 2 separate inspections, most recently on December 19, 2022. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 December 12, 2022. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 March 22, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

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.

15 inspections

  1. Canvass

    0 infractions

  2. Canvass

    4 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE WITH SANITATION MANAGER TRAINING.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE ON SITE AT THE TIME OF INSPECTION. INSTRUCTED PERSON IN CHARGE THAT VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE IS REQUIRED ON SITE AT ALL TIMES AS WELL AS CERTIFIED MANAGER WHILE TCS FOODS ARE PREPARED AND SERVED(BEEF, STEAK). PRIORITY FOUNDATION #7-38-012. CITATION ISSUED.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED ICE SCOOP IMPROPERLY STORED INSIDE OF ICE MACHINE LAYING ON ITS SIDE. INSTRUCTED PERSON IN CHARGE TO PROPERLY STORE SCOOP IN SANITARY CONTAINER.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER CERTIFICATES ON SITE FOR FOOD HANDLER EMPLOYEES. INSTRUCTED PERSON IN CHARGE TO DIRECT FOOD HANDLER EMPLOYEES TO OBTAIN TRAINING AND RETAIN CERTIFICATES ON SITE.
  3. Canvass

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED RICE, BEANS, AND FLOUR FOOD STORAGE CONTAINERS NOT LABELED ON THE SHELVES IN THE KITCHEN AREA. INSTRUCTED TO LABEL ALL FOOD STORAGE CONTAINERS WITH THE COMMON NAME OF FOOD ITEM.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FACILITY STORING FOOD ITEMS INSIDE OF SINGLE USE GROCERY BAGS IN THE REACH-IN COOLERS. INSTRUCTED TO STORE FOOD ITEMS IN FOOD GRADE CONTAINERS OR BAGS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARD AT THE PREP TABLE WITH OPEN SEAMS AND STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED A SLOW DRAINAGE AT THE HANDWASHING SINK AT THE END OF COOKLINE. INSTRUCTED TO REPAIR AND MAINTAIN.
  4. Canvass Re-Inspection

    5 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDED THERMOMETERS INSIDE ALL COOLERS, MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND BULK CONTAINERS OF FOOD NOT LABELED (BEANS ETC). INSTRUCTED TO LABEL FOOD WHEN ITEMS NOT IN ORIGINAL CONTAINERS, MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • FOUND SOILED WIPING CLOTH ON COOKING EQUIPMENT. INSTRUCTED TO STORE IN SANITIZER SOLUTION, MAINTAIN.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • FOUND PLASTIC BOWLS USED AS SCOOPS STORED INSIDE CONTAINER OF COOKED RICE, AND CONTAINER OF SALSA. INSTRUCTED TO STORE PROPERLY, MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLER TRAINING MISSING FOR TWO EMPLOYEES. MUST PROVIDE AND MAINTAIN VERIFICATION ON SITE.
  5. Canvass

    6 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE OR REMINDER NOTED ON MENU FOR UNDERCOOKED CARNE ASADA. MUST PROVIDE CONSUMER ADVISORY DISCLOSURE AND REMINDER FOR EACH ITEM IT APPLIES TO ON MENU. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • MUST PROVIDED THERMOMETERS INSIDE ALL COOLERS, MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND BULK CONTAINERS OF FOOD NOT LABELED (BEANS ETC). INSTRUCTED TO LABEL FOOD WHEN ITEMS NOT IN ORIGINAL CONTAINERS, MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • FOUND SOILED WIPING CLOTH ON COOKING EQUIPMENT. INSTRUCTED TO STORE IN SANITIZER SOLUTION, MAINTAIN.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • FOUND PLASTIC BOWLS USED AS SCOOPS STORED INSIDE CONTAINER OF COOKED RICE, AND CONTAINER OF SALSA. INSTRUCTED TO STORE PROPERLY, MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOOD HANDLER TRAINING MISSING FOR TWO EMPLOYEES. MUST PROVIDE AND MAINTAIN VERIFICATION ON SITE.
  6. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • PLASTIC LINING ON BOTTOM SHELVES OF PREP TABLES. INSTD TO REMOVE SO AS SURFACES TO BE SMOOTH, EVEN AND EASILY CLEANABLE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • SEE 60
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION FROM 3/22/2019 REPORT 2279879 NOT CORRECTED: 58 OBSERVED NO ALLERGEN TRAINING ON SITE. MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CHICAGO FOOD SANITATION MANAGERS. PRIORITY FOUNDATION VIOLATION
  7. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • Observed no employee health policy on site. Must provide written employee health policy for all employees. Priority foundation violation.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT/PROCEDURE ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS, WITH CORRESPONDING EQUIPMENT OUTLINED IN PROCEDURE. PRIORITY FOUNDATION VIOLATION.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED NO LABELS ON PREPPED TCS FOODS IN COOLERS. MUST LABEL ALL PREPPED TCS FOODS WITH DISCARD DATE. MUST CORRECT AND MAINTAIN SAME. PRIORITY FOUNDATION VIOLATION.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED CONSUMER ADVISORY NOT CORRECTLY NOTED ON MENUS. MUST PROVIDE CONSUMER ADVISORY DISCLOSURE STATEMENT, AND REMINDERS (*) NEXT TO EACH ITEM ON MENU IT APPLIES TO ON MENU. PRIORITY FOUNDATION VIOLATION.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO METAL STEM THERMOMETER ON SITE. MUST PROVIDE METAL STEM THERMOMETER TO ACCURATELY MEASURE INTERNAL FOOD TEMPERATURES. PRIORITY FOUNDATION.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING ON SITE. MUST PROVIDE PROOF OF ALLERGEN TRAINING FOR ALL CHICAGO FOOD SANITATION MANAGERS.
  8. Canvass

    2 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • DRY STORAGE BINS NOT LABELED. INSTD TO PROPERLY LABEL.
    • 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
      • IMPROPER UTENSILS (BOWLS) BEING USED FOR DRY STORAGE. INSTD TO USE PROPER DISPENSING UTENSILS WITH HANDLES.
  9. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED REAR SLICER NOT CLEAN,INSTRUCTED TO CLEAN AND SANITIZE.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED THE HOOD AND FILTERS NOT CLEAN, INSTRUCTED TO CLEAN. ALSO REMOVE FOOD SPLASHES FROM CEILING, AND CLEAN KITCHEN LIGHT SHIELD.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED NON COMPLIANCE ON THE FOOD HANDLER REQUIREMENTS, INSTRUCTED TO PROVIDE.
  10. Canvass

    3 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE 1 DOOR PREP COOLER ACROSS FROM THE GRILL WITH AN AIR TEMPERATURE OF 46F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MEAT AND CHEESE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE PREP COOLERS. OBSERVED COOKED RICE AT 52.1F, HOT SAUCE AT 44.6F, SALSA AT 44.1F, SOUR CREAM AT 47.1F, CHEESE AT 52.3F, CHICKEN AT 45.1F, BEEF AT 50.2F, PORK AT 49.2, CHORIZO AT 50.1F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 20# OF FOOD WORTH $100. CRITICAL VIOLATION 7-38-005A.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REMOVE THE PARTICLEBOARD SHELVING ABOVE THE 3 COMPARTMENT SINK AND REPLACE WITH A MATERIAL WHICH IS SMOOTH AND EASILY CLEANABLE. REMOVE THE ALUMINUM FOIL FROM THE BOTTOM SHELF OF THE PREP TABLE. OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.
  11. Complaint

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • KNIFE IMPROPERLY STORED INBETWEEN PREP COOLER AND STEAM TABLE. INSTD TO STORE PROPERLY.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PLASTIC LINING ON BOTTOM OF PREP TABLE. INSTD TO REMOVE SO AS SURFACE TO BE SMOOTH, EVEN, EASILY CLEANABLE.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANLDER REQUIREMENTS NOT MET. INSTD TO PROVIDE PROPER REQUIREMENTS FOR ALL EMPLOYEES AS REQUIRED.
  12. Short Form Complaint

    0 infractions

  13. Complaint

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • GROCERY BEING USED TO STORE FOOD. INSTD TO USE PROPER FOOD GRADE CONTAINERS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOAM USED IN CORNERS AND ALONG WALLBASE. INSTD TO REMOVE AND REPAIR SO AS TO BE A SMOOTH, EVEN, EASILY CLEANABLE SURFACE.
  14. License Re-Inspection

    1 infraction

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOAM USED IN CORNERS AND ALONG WALLBASE. INSTD TO REMOVE AND REPAIR SO AS TO BE A SMOOTH, EVEN, EASILY CLEANABLE SURFACE.
  15. License

    4 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • REFRIGERATORS AND FREEZERS NOT ON. INSTD TO HAVE ON AND MAINTAIN PROPER TEMPERATURES.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • NO PEST CONTROL LOGBOOK OR PROOF OF SERVICE. INSTD TO PROVIDE SAME.
    • 19. OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED
      • NO METAL DUMPSTER/GARBAGE DISPOSAL ON SITE. INSTD TO PROVIDE SAME.
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • NO CITY OF CHICAGO CERTIFICATE AVAILABLE.

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