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ESPARZA'S TACOS, LLC

6610 S PULASKI RD, CHICAGO, IL 60629 · Restaurant

Inspection summary

ESPARZA'S TACOS, LLC has been inspected 7 times by Chicago Department of Public Health since June 21, 2023. The most recent inspection, on August 17, 2026, recorded 2 infractions.

2 of 7 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, Food temperature control and Protecting food from contamination.

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.

  • 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 August 17, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 November 14, 2025. For example: APPROVED THAWING METHODS USED

  • 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 November 14, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 November 14, 2025. For example: PERSONAL CLEANLINESS

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 7, 2024. For example: TOXIC SUBSTANCES PROPERLY IDENTIFIED, 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.

7 inspections

  1. Canvass

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD ON SHELVING IN FRONT PREP AREA. INSTRUCTED PERSON IN CHARGE TO REMOVE AND MAINTAIN SURFACE SMOOTH AND EASILY CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED BUILD UP SPILLAGE ON INTERIOR OF COLD HOLD UNITS ON COOK LINE. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
  2. Complaint

    5 infractions

    • 35. APPROVED THAWING METHODS USED
      • OBSERVED FOOD ITEM THAWING IMPROPERLY SITTING IN STAGNANT WATER IN FOOD CONTAINER IN 3RD COMPARTMENT OF 3 COMPARTMENT SINK IN DISH WASH AREA. INSTRUCTED TO THAW PROPERLY.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS STORED IN WALK-IN COOLER, COLD HOLD UNITS/2 DR REFRIGERATORS AND PREP AREA COOLERS UNCOVERED. INSTRUCTED TO PROVIDE FOOD GRADE LIDS AND/OR COVERS TO PREVENT CONTAMINATION.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED FOOD HANDLERS NOT WEARING BEARD RESTRAINTS. INSTRUCTED TO WEAR WHEN PREPARING FOOD.
    • 54. GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • OBSERVED REAR HAND WASH SINK WITHOUT A WASTE RECEPTACLE. INSTRUCTED TO PROVIDE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE CERTIFICATE AND POST.
  3. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • CUTTING BOARD AT FRONT PREP AREA WARPED AND WITH DEEP, DARK GROOVES. INSTD TO REPLACE CUTTING BOARD AND MAINTAIN
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • FOIL LINING ON STOVE AND STORAGE SHELVES IN FRONT PREP AREA. INSTD TO REMOVE FOIL SO AS SURFACE TO BE SMOOTH, EVEN, AND EASILY CLEANABLE
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • MISSING COVER FOR RECEPTACLE IN LADIES/UNISEX TOILET ROOM. INSTD TO PROVIDE COVER AND MAINTAIN.
  4. Canvass

    4 infractions

    • 28. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
      • OBSERVED PERSONAL CARE ITEMS ON A SHELF ABOVE THE FOOD PREPARATION AREA. INSTD TO STORE IN DESIGNATED AREA
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED PLATES WERE NOT STORED INVERTED IN THE FOOD PREPARATION AREA. INSTRUCTED FOOD SERVICE MANAGER TO STORE PLATES IN INVERTED POSITION AS TO PREVENT CONTAMINATION.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED GREASE ACCUMULATION ON HOOD VENTILATION OVER THE GRILL AREA. MUST CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MISSING FOOD HANDLERS TRAINING FOR MALE FOOD HANDLER ON SITE. MUST OBTAIN AND PROVIDE PROOF OF TRAINING.
  5. License

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW WOOD SURFACES NOTED ON THE SHELVING IN THE FRONT COOK LINE AREA. INSTRUCTED TO SEAL RAW WOOD SO THE SURFACE IS SMOOTH AND EASILY CLEANABLE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO PROOF OF ALLERGEN TRAINING ON SITE FOR ALL CITY OF CHICAGO FOOD MANAGERS. INSTRUCTED PERSON IN CHARGE THAT ALL CITY OF CHICAGO FOOD MANAGERS MUST COMPLETE ALLERGEN TRAINING AND KEEP CERTIFICATE ON SITE.
  6. License

    0 infractions

  7. License

    0 infractions

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