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EL SALSERIN

1943 W 51ST ST, CHICAGO, IL 60609 · Restaurant

Inspection summary

EL SALSERIN has been inspected 6 times by Chicago Department of Public Health since June 7, 2023. The most recent inspection, on August 7, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 on July 10, 2024. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 July 25, 2025. For example: APPROVED THAWING METHODS USED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 14, 2023. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 June 14, 2023. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 8 times across 3 separate inspections, most recently on July 10, 2024. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & 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.

6 inspections

  1. Canvass

    0 infractions

  2. Canvass

    1 infraction

    • 35. APPROVED THAWING METHODS USED
      • OBSERVED INTESTINES INSIDE BOWL THAWING IMPROPERLY INSIDE 3 COMPARTMENT SINK. INSTRUCTED TO THAW UNDER REFRIGERATION OR UNDER RUNNING WATER AND MAINTAIN.
  3. Canvass

    6 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT FRONT AND REAR PREP AREAS. NOT PROPERLY STORED. INSTRUCTED PROPERLY TO STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED ASSORTED FOOD ITEMS INSIDE FREEZERS UNITS STORED INSIDE NON FOOD GRADE BAGS. INSTRUCTED PROPERLY TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE BAGS OR CONTAINERS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CUTTING BOARD IN FONT PREP AREA WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED GREASE BUILDUP ON COOKING EQUIPMENT, WALLS, SURROUNDING FLOORS AND SHELVING UNITS IN THE FRONT PREP AREAS. INSTRUCTED TO DEGREASE, CLEAN AND SANITIZE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED CLUTTER OF EQUIPMENT AND OTHER UNUSED ITEMS ON FLOORS IN STORAGE ROOMS.MUST ELEVATE ALL ITEMS TO ALLOW CLEANING AND REMOVE ALL UNNECESSARY ITEMS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED THE FOLLOWING:FLOORS THROUGHOUT PREMISE ESPECIALLY ALONG WITH WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT, GREASE AND FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND SANITIZE. MUST UPGRADE HOUSEKEEPING.
  4. License Re-Inspection

    3 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-204.12-OBSERVED NO BACKFLOW PREVENTER DEVICE ON THE NEWLY INSTALLED UTILITY SINK IN REAR. INSTRUCTED TO INSTALL TO ENSURE DEVICE CAN BE LOCATED, SERVICED, AND MAINTAINED.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-202.11- OBSERVED LIGHTING IN REAR PREP/DISHWASH AREA WITHOUT PROTECTIVE SHIELDING AT LIGHT FIXTURES. INSTRUCTED TO INSTALL AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
  5. License

    7 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED APPROXIMATELY 20 RAT DROPPINGS ON THE FLOOR IN THE BASEMENT FURNACE/BOILER CLOSET AND ALONG THE NORTH WALL OF THE BASEMENT. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS. PRIORITY FOUNDATION #7-38-020(A).
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASHGUARD BETWEEN FRONT EXPOSED HAND SINK AND DRAINBOARD OF 3 COMPARTMENT SINK. MUST INSTALL A WASHABLE SPLASHGUARD.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW PREVENTER DEVICE ON THE NEWLY INSTALLED UTILITY SINK IN REAR. INSTRUCTED TO INSTALL TO ENSURE DEVICE CAN BE LOCATED, SERVICED, AND MAINTAINED.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • INSTRUCTED MANAGER TO PROVIDE COVERED RECEPTACLE IN WOMENS RESTROOM.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • STRONG, PUNGENT ODOR IN BASEMENT THROUGH OUT. INSTRUCTED TO ELIMINATE ODOR, CLEAN AND SANITIZE THROUGH OUT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LIGHTING IN REAR PREP/DISHWASH AREA WITHOUT PROTECTIVE SHIELDING AT LIGHT FIXTURES. INSTRUCTED TO INSTALL AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
  6. License

    0 infractions

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