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EL RINCON DE FABIO

1002 W ARGYLE ST, CHICAGO, IL 60640 · Restaurant

Inspection summary

EL RINCON DE FABIO has been inspected 6 times by Chicago Department of Public Health since December 21, 2022. The most recent inspection, on August 26, 2025, recorded 2 infractions.

2 of 6 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 source, labelling and allergens, Protecting food from contamination and Cleaning and sanitizing.

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.

  • 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 February 7, 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 once on February 7, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 1, 2024. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 January 18, 2023. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 5 times across 2 separate inspections, most recently on August 26, 2025. For example: SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

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.

6 inspections

  1. Complaint

    2 infractions

    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE BLACK TRAYS STORED FACING UP IN THE PREP AREA ON TOP OF PREP TABLE. INSTRUCTED TO INVERT TRAYS TO PROTECT FROM OVERHEAD CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED TORN GASKETS ON THE INSIDE OF TWO DOOR PREP COOLER NEXT TO KITCHEN ENTRANCE. INSTRUCTED TO REPAIR AND MAINTAIN.
  2. Canvass

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED TO LABEL SOME FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, FLOUR ETC)
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • INSTRUCTED TO PROPERLY STORE FOOD BOXES 6" OFF THE FLOOR IN REAR STORAGE AREA TO PREVENT CONTAMINATION AND FOR EASY ACCESS ON CLEANING.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • INSTRUCTED TO REPAIR LOOSE FAUCET AT HAND SINK INSIDE EMPLOYEE WASHROOM.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTER DEVICE NOT LOCATED BEHIND ICE MACHINE. INSTRUCTED TO INSTALL SO THAT IT CAN BE LOCATED TO BE SERVICED AND MAINTAINED.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • INSTRUCTED TO PROVIDE LABEL FOR FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (SALT, SUGAR ETC) IN THE KITCHEN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN CONTAINER (CHIPOTLE) INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO SEAL OR PAINT RAW WOOD SURFACE BEHIND FRONT COUNTER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO REPAINT EXTERIOR TOP OF GREASE BOX WITH RUST ACCUMULATION UNDERNEATH 3 COMPARTMENT SINK
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • FOUND HAND WASHING SINK NOT PROPERLY MAINTAINED. NO COLD RUNNING WATER. UNABLE FOR THE EMPLOYEE TO WASH HANDS. (HOT WATER TEMPERATURE OF 140.F) INSTRUCTED TO REPAIR. ALSO MUST MAINTAIN HOT WATER MINIMUM TEMPERATURE OF 100 F AND 120F FOR 3 COMPARTMENT SINK. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • INSTRUCTED TO REPAIR NON WORKING SELF CLOSING DEVICE AT (2) WASHROOM DOOR (EMPLOYEE AND CUSTOMERS)
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • SOME FOOD HANDLERS WITH NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE CERTIFICATE FOR EACH EMPLOYEE.
  5. License

    3 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETER CONSPICUOUSLY PLACED IN TWO DOOR PREP COOLER AND REACH-IN COOLER LOCATED IN THE REAR PREPARATION AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE THERMOMETERS FOR ALL COLD HOLDING UNITS
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED BOTH TOILET ROOM DOORS NOT SELF CLOSING. INSTRUCTED THE PERSON IN CHARGE TO INSTALL A SELF CLOSING DEVICE AND MAINTAIN AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED ONE CERTIFIED FOOD MANAGER WITHOUT ALLERGEN AWARENESS TRAINING. INSTRUCTED THE PERSON IN CHARGE TO ENSURE THAT ANY INDIVIDUAL THAT HOLDS A CITY OF CHICAGO FOOD SANITATION CERTIFICATE RECEIVES ALLERGEN AWARENESS TRAINING AND OBTAINS ALLERGEN AWARENESS CERTIFICATE.
  6. License

    0 infractions

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