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EL TACO ENCEBOLLADO

4359 W 47TH ST, CHICAGO, IL 60632 · Restaurant

Inspection summary

EL TACO ENCEBOLLADO has been inspected 4 times by Chicago Department of Public Health since August 8, 2024. The most recent inspection, on June 11, 2026, recorded 6 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 14 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Pests and Food temperature control.

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 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 June 11, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 2 times across 2 separate inspections, most recently on June 11, 2026. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 on June 8, 2026. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 July 9, 2025. 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 7 times across 3 separate inspections, most recently on June 11, 2026. For example: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

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.

4 inspections

  1. Canvass Re-Inspection

    6 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(A; B:1-4,6,7; C; D): UNLABELED CUSTOMER SELF-SERVICE PREPACKAGED FOODS(EMPANADAS) IN DISPLAY AREA IN DINING ROOM.INSTRUCTED MUST LABEL ITEMS WITH FOOD NAME, INGREDIENTS AND SOURCE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.15: OBSERVED OPENING AT BASE OF FRONT ENTRANCE OUTER DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19: OBSERVED CONTAINERS AND BOXES STORED ON FLOOR IN REAR DRY STORAGRE AREA. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 6-501.19: OBSERVED DOORS OF BOTH ALL GENDER WASHROOMS TO NOT BE SELF CLOSING. INSTRUCTED TO INSTALL SELF CLOSING DEVICES ON BOTH(CUSTOMER AND EMPLOYEE)ALL GENDER WASHROOM DOORS SO THAT THEY SHALL BE TIGHT FITTING AND SELF CLOSING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.16: OBSERVED MOP DRYING AGAINST WALL. INSTRUCTED TO INSTALL MOP DRYING RACK FOR PROPER DRAINAGE AND DRYING OF MOPS TO PREVENT PEST BREEDING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.11: OBSERVED HOLE AT LOWER WALL TO THE RIGHT OF TOILET IN EMPLOYEE ALL GENDER WASHROOM. INSTRUCTED TO SMOOTHLY REPAIR FOR EASE OF CLEANABILITY.
  2. Canvass

    8 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED COLD TCS FOODS, HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 46.0-58.3F. OBSERVED COLD TCS FOODS, HAM(46.2F), BEANS(47.5F), GOAT(48.4-50.4F), PORK(46.0-48.9F), CHICKEN(46.9-48.9F), BEEF(46.6-48.7F), SHRIMP(49.1F), SALSA CONTAINING TOMATOES(47.3-58.3F), SOUR CREAM(47.8F) AND BEEF AU JUS(47.8F)HELD AT IMPROPER TEMPERATURE. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $1500 WEIGHING 120LBS PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED WALK IN COOLER AT IMPROPER AMBIENT TEMPERATURE OF 49.8F. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F OR BELOW. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON WALK IN COOLER. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • UNLABELED CUSTOMER SELF-SERVICE PREPACKAGED FOODS(EMPANADAS) IN DISPLAY AREA IN DINING ROOM.INSTRUCTED MUST LABEL ITEMS WITH FOOD NAME, INGREDIENTS AND SOURCE.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED OPENING AT BASE OF FRONT ENTRANCE OUTER DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CONTAINERS AND BOXES STORED ON FLOOR IN REAR DRY STORAGRE AREA. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NON FOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED DOORS OF BOTH ALL GENDER WASHROOMS TO NOT BE SELF CLOSING. INSTRUCTED TO INSTALL SELF CLOSING DEVICES ON BOTH(CUSTOMER AND EMPLOYEE)ALL GENDER WASHROOM DOORS SO THAT THEY SHALL BE TIGHT FITTING AND SELF CLOSING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MOP DRYING AGAINST WALL. INSTRUCTED TO INSTALL MOP DRYING RACK FOR PROPER DRAINAGE AND DRYING OF MOPS TO PREVENT PEST BREEDING.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HOLE AT LOWER WALL TO THE RIGHT OF TOILET IN EMPLOYEE ALL GENDER WASHROOM. INSTRUCTED TO SMOOTHLY REPAIR FOR EASE OF CLEANABILITY.
  3. Canvass

    3 infractions

    • 29. COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP
      • UNAPPROVED REDUCED OXYGEN PACKAGING MACHINE ON SITE. MACHINE NOT IN USE, PIC STATES RECENTLY PURCHASED AND NOT BEING USED. MACHINE TAGGED AT THIS TIME AND INSTD NOT TO USE UNTIL PRIOR APPROVAL OBTAINED FROM CDPH OR REMOVE FROM PREMISES. PRIORITY FOUNDATION 7-38-005
    • 32. VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS
      • see 29
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • FOOD STORAGE CONTAINERS ON WALK IN COOLER FLOOR. INSTD TO ELEVATE 6 INCHES ON PROPER SHELVING AND MAINTAIN
  4. License

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED ICE MACHINE ON SITE WITH WATER LINE CONNECTED TO THREE-COMPARTMENT SINK. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A BACKFLOW DEVICE FOR THE PREVENTION OF POTENTIAL CONTAMINATION.

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