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El Publano

2610 W 51ST ST, CHICAGO, IL 60632 · Restaurant

Inspection summary

El Publano has been inspected 16 times by Chicago Department of Public Health since September 23, 2010. The most recent inspection, on September 9, 2026, recorded 6 infractions.

2 of 16 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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 2 times across 2 separate inspections, most recently on September 9, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 29, 2019. 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 2 times across 2 separate inspections, most recently on September 3, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • 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 July 29, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 August 31, 2018. For example: PROPER DATE MARKING AND DISPOSITION

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.

16 inspections

  1. Canvass

    6 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED DAMAGED GASKET ON SMALL ONE DOOR COLD HOLDING UNIT IN PREP AREA ACROSS FROM COOKLINE. INSTRUCTED TO REPLACE DAMAGED GASKET ON SMALL ONE DOOR COLD HOLDING UNIT ACROSS FROM COOKLINE AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FOOD STORED IN GROCERY BAGS IN CHEST FREEZER. INSTRUCTED TO PROVIDE FOOD GRADE STORAGE BAGS FOR FOOD STORAGE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD LINER IN FREEZER SECTION OF BOTH COMBO FREEZER/REGRIGERATOR AND LOWER SHELF OF PREP TABLE UNDERNEATH GRILL NEXT TO FRYER. INSTRUCTED TO REMOVE ALL CARDBOARD SHELF LINERS, INSTRUCTED NONFOOD SURFACES OF EQUIPMENT SHALL BE CONSTRUCTED OF A CORROSION RESISTANT, NONABSORBENT AND SMOOTH MATERIAL.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED BUILDUP ON SHELVING UNITS IN DISHWASHING AREA AND LEGS OF THREE COMPARTMENT SINK. INSTRUCTED TO CLEAN SAID EQUIPMENT AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED STAINED CEILING TILE ABOVE LARGE THREE DOOR COLD HOLDING UNIT ON FIRST FLOOR. INSTRUCTED TO REPLACE STAINED CEILING TILE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED NON WORKING CEILING LIGHT ON FIRST FLOOR NEAR LARGE THREE DOOR COLD HOLDING UNIT. INSTRUCTED TO REPAIR/REPLACE NON WORKING LIGHT IN SAID AREA AND MAINTAIN.
  2. Canvass

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD USED AS LINER UNDER EQUIPMENT. INSTRUCTED TO REMOVE. SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.
  3. Canvass

    0 infractions

  4. Canvass

    0 infractions

  5. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 1,2 & 3 DOOR PREP AND REACH IN COOLERS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED EXPIRED FOOD ALLERGEN TRAINING FOR FOOD MANAGERS MUST UPDATE AND MAINTAIN.
  6. Canvass

    1 infraction

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION WHEN NOT IN USE
  7. Canvass

    4 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • MISSING DISINFECTANT EFFECTIVE AGAINST NOROVIRUS FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE AND MAINTAIN ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MISSING DISCLOSURE AND REMINDER FOR CONSUMER ADVISORY (EGGS COOKED TO ORDER). INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-005.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • SEE VIOLATION 60.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION FROM 8/31/18 REPORT 2213764 NOT CORRECTED: 58- PA 100-0367 NO ALLERGEN TRAINING AS REQUIRED FOR CITY OF CHICAGO CERTIFIED MANAGERS. INSTD TO OBTAIN AND PROVIDE VERIFICATION. CITATION ISSUED PRIORITY FOUNDATION 7-42-090 CITATION ISSUED.
  8. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(N) NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION 7-38-012(A).
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3.501.17(A) VARIETY OF FOODS NOT PROPERLY LABELED, DATED (COOKED RICE, BEEF TONGUE, ETC.) FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHALL BE SOLD OR DISCARDED FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • 3-603.11 NO DISCLOSURE OR REMINDER ON MENU AS REQUIRED. INSTD TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 RAW WOOD TABLE UNDERNEATH FLAT TOP GRILL. INSTD TO SEAL RAW WOOD OR REMOVE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • PA 100-0367 NO ALLERGEN TRAINING AS REQUIRED FOR CITY OF CHICAGO CERTIFIED MANAGERS. INSTD TO OBTAIN AND PROVIDE VERIFICATION.
  9. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CARDBOARD IN THE 2 FREEZER STORAGE SHELVES. INSTRUCTED TO REMOVE, ALSO SEAL THE RAW WOOD UNDER THE FRONT FLAT GRILL.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED THE FRONT PREP LIGHT SHIELD BEING HELD TOGETHER WITH DUCT TAPE, INSTRUCTED TO REPLACE.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED TALL WEEDS IN THE REAR BACK YARD,INSTRUCTED TO CUT DOWN, AND CLEAN.
  10. Canvass

    2 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED PLASTIC GROCERY BAGS USED TO STORE COOKED RICE AND FROZEN MEATS. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE INTERIOR OF THE MICROWAVE.
  11. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • UNCLEAN KNIVES IN KNIFE RACK. INSTD TO CLEAN AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • METAL STEM THERMOMETER MISSING FOR FOOD HANDLERS. PROVIDE SAME.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • FOOD HANDLER REQUIREMENTS NOT MET. INSTD TO PROVIDE PROPER RECORDS, LOGS.
  12. Canvass

    5 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • OBSERVED IMPROPERLY STORED PLASTIC SILVERWARE. STORE ALL PLASTIC UTENSILS WITH HANDLE FACING OUT TO PREVENT CONTAMINATION.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED NO SPLASH GUARD AT HAND SINK TO PROTECT ADJACENT SHELVES HOLDING CLEAN DISHES. INSTALL SPLASH GUARD.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED REACH IN FREEZER WITH CRACKED INTERIOR TOP COVER AND BROKEN/MISSING GASKETS. REPAIR TOP COVER OF INTERIOR FREEZER AND REPLACE MISSING/BROKEN GASKETS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED FOOD DEBRIS ON INTERIOR OF MICROWAVE. CLEAN AND SANITIZE INTERIOR OF MICROWAVE AND MAINTAIN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED UNCLEAN EXTERIOR OF REACH IN REFRIGERATOR AND INTERIOR. CLEAN SANITIZE AND MAINTAIN EXTERIOR AND INTERIOR OF REACH IN REFRIGERATORS.
  13. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN STOVE AND GEILL OF GREASE AND FOOD DEBRIS AT FRONT PREP AREA,CLEAN INTERIOR OF 2 DOOR REFRIGERATOR IN REAR OF PREMISES,MUST REMOVE STAIN FROM CUTTING BOARD AT FRONT PREP AREA,AND MUST REPAINT WOODEN SHELVES BEHIND FRONT PREP AREA HAS CHIP PAINT MUST USE NON TOXIC PAINT
  14. Canvass

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN THE FLOOR IN THE BASEMENT ALONG THE FLOORS AND IN THE CORNERS HAS SOME DUST ON THEM.
  15. Canvass

    1 infraction

    • 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
      • EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA.
  16. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR GLASS COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REPAIR OR REPLACE LEAKY FAUCET AT HAND SINK & 3- COMPARTMENT SINK.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.REACH IN COOLERS.

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