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EL TERCO LEON TAQUERIA

7152 N CALIFORNIA AVE, CHICAGO, IL 60645 · Restaurant

Inspection summary

EL TERCO LEON TAQUERIA has been inspected 6 times by Chicago Department of Public Health since January 3, 2020. The most recent inspection, on May 20, 2025, recorded 2 infractions.

1 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: Handwashing and staff hygiene, Protecting food from contamination and Food source, labelling and allergens.

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.

  • 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 3 times across 3 separate inspections, most recently on October 13, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 October 13, 2022. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 September 18, 2024. 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 once on October 13, 2022. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 9 times across 4 separate inspections, most recently on May 20, 2025. 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

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD BUILD UP ON WALLS AT FRONT PREP AREA COOKLINE. MUST CLEAN WALLS AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • SOME FOOD HANDLERS WITHOUT FOOD HANDLERS TRAINING CERTIFICATES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH NAMES OF EMPLOYEES ON PREMISES.
  2. Canvass

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • RICE AND BEANS BULK CONTAINERS NOT LABELED AT DRY STORAGE ROOM. MUST LABEL AND DATE BULK CONTAINERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT BUILD UP ON FLOOR ALONG WALLS AND CORNERS AT DISHWASH AREA. MUST CLEAN FLOOR AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED ACCUMULATED GREASE BUILD UP ON VENTILATION HOOD AND FILTERS. MUST CLEAN AND MAINTAIN VENTILATION HOOD AND FILTERS.
  3. Complaint

    0 infractions

  4. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • THE HAND WASHING SINK WAS BLOCKED TWICE DURING THE INSPECTION WITH DISHES, CHEMICAL CONTAINERS, AND A POT OF RAW MEAT IN THE BACK PREPARATION AREA. HAND SINKS MUST BE ACCESSIBLE AT ALL TIMES. ITEMS WERE RELOCATED ON-SITE. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • CASES OF DRINKS AND CONTAINERS OF FOOD ARE STORED ON THE FLOOR IN THE BACK PREPARATION AREA AND WALK-IN COOLER. ITEMS MUST BE AT LEAST 6 INCHES ABOVE THE FLOOR.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON PREPARATION SURFACES IN THE BACK PREP AND FRONT PREP AREA. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • VEGETABLE CRATES ARE USED AS UTENSILS/EQUIPMENT STORAGE IN THE BACK PREPARATION AREA---CARDBOARD IS USED AS LINING UNDER THE MICROWAVE---DRY RAGS ARE USED AS LINING FOR SHELVES IN THE COOKLINE AND BACK PREP AREA. FACILITY MUST REMOVE FROM USE AND REPLACE WITH EQUIPMENT THAT IS DURABLE AND EASILY CLEANABLE, MEETING FOOD STANDARDS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CLUTTERED STORAGE ITEMS USED FOR THE FACILITY WERE FOUND ON THE FLOOR IN THE BACK AREA BEHIND THE OFFICE. THE CLUTTERED AREA IS MAKING IT DIFFICULT TO ACCESS AND CLEAN PROPERLY. STORAGE AREA SHALL BE KEPT OFF THE FLOOR AT LEAST 6 INCHES AND EASILY TO MONITOR FOR PEST/RODENT ACTIVITY AND CLEANING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • CERTIFIED CITY MANAGER'S ALLERGEN CERTIFICATES HAVE EXPIRED. THE FACILITY MUST PROVIDE UPDATED FOOD ALLERGEN CERTIFICATES FOR ALL CITY-CERTIFIED MANAGERS.
  5. Canvass

    2 infractions

    • 40. PERSONAL CLEANLINESS
      • FOODHANDLERS NOT WEARING HAIR RESTRAINTS. MUST PROVIDE.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • FOUND FOOD CONTAINERS NOT STORED PROPELRY ON SHELVING UNITS.MUST STORE INVERTED.
  6. License

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MUST PROVIDE REMINDER AND DISCLOSURE AND ASTERISK ALL FOOD BEING SERVED MEDIUM RARE OR UNDERCOOKED ON THE MENU, PLACARDS OR ANY OTHER EFFECTIVE WRITTEN MEANS. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • RAW WOOD ON THE FRONT COUNTER. INSTRUCTED TO SEALED OR PAINT,MAKE IT SMOOTH EASILY CLEANBLE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • NO BACKFLOW PREVENTION DEVICE ON THE MOP SINK FAUCET. INSTRUCTED TO INSTALL TO LOCATE TO BE ABLE TO SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOOR INSIDE BOTH FURNACE ROOMS WITH DIRT,DUST. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • UNNECESSARY ITEMS,ARTICLES IN THE REAR STORAGE AREA CLOSE TO THE EXIT DOOR. INSTRUCTED TO REMOVE,ORGANIZE THE AREA,ELEVATE ALL ITEMS OFF THE FLOOR TO PREVENT RODENT/INSECTS HARBORAGE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • CEILING VENT COVER INSIDE THE WASHROOM WITH DUST ACCUMULATED. MUST DETAIL CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • GREASE BUILD-UP ON THE BOTTOM OF THE FILTERS ON THE VENTILATION HOOD ABOVE THE COOKING EQUIPMENT. INSTRUCTED TO CLEAN,REMOVE GREASE AND MAINTAIN.

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