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ESQUINA DEL SAZON

3834 W 47TH ST, CHICAGO, IL 60632 · Restaurant

Inspection summary

ESQUINA DEL SAZON has been inspected 8 times by Chicago Department of Public Health since December 7, 2021. The most recent inspection, on May 29, 2026, found no infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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.

  • 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 3 times across 3 separate inspections, most recently on May 21, 2026. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 3 times across 2 separate inspections, most recently on August 8, 2023. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 on June 9, 2022. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 May 21, 2026. For example: PROPER COLD HOLDING TEMPERATURES

  • 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 6 times across 4 separate inspections, most recently on May 21, 2026. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & 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.

8 inspections

  1. Canvass Re-Inspection

    0 infractions

  2. Canvass

    4 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED COLD TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 50.7-69.6F. OBSERVED COLD TCS FOODS, PORK(50.9-65.7F), BACON(69.6F) AND PICO DE GALLO CONTAINING DICED TOMATOES(50.7F) 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 $280 WEIGHING 32LBS PRIORITY VIOLATION 7-38-005 CITATION ISSUED
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO DISCLOSURE ON MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED UNDERCOOKED OR COOKED TO ORDER. INSTRUCTED TO ADD DISCLOSURE TO MENU STATING THAT ASTERISKED ANIMAL DERIVED FOODS ARE SERVED UNDERCOOKED OR COOKED TO ORDER. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD LINING SHELF NEAR REAR EXIT DOOR. INSTRUCTED TO REMOVE CARDBOARD LINING SHELF, NONFOOD CONTACT SURFACES OF EQUIPMENT SHALL BE CONSTRUCTED OF A CORROSION RESISTANT, NONABSORBENT AND SMOOTH MATERIAL FOR CLEANABILITY.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CARDBOARD LINING FLOOR UNDERNEATH MAT NEAR FRYER AND HANDWASHING SINK. INSTRUCTED TO REMOVE CARDBOARD UNDERNEATH FLOOR MAT, MATS SHALL BE DESIGNED TO BE REMOVABLE AND EASILY CLEANABLE.
  3. Canvass

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • MISSING ALLERGEN TRAINING FOR CITY OF CHICAGO CERTIFIED MANAGERS. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON SITE
  4. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CRACK IN COUNTER OF WASHROOM SINK. INSTRUCTED PERSON IN CHARGE TO REPAIR TO BE SMOOTH AND EASILY CLEANABLE.
  5. Canvass Re-Inspection

    1 infraction

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-102.11: OBSERVED FACILITY STORING RAW MEATS INSIDE OF SINGLE USE BAGS IN THE DEEP FREEZER. INSTRUCTED TO STORE FOOD ITEMS IN FOOD GRADE BAGS OR CONTAINERS.
  6. Canvass

    5 infractions

    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO DISCLOSURE ON THE MENU IDENTIFYING WHICH FOOD ITEMS ON THE MENU ARE COOKED TO ORDER. INSTRUCTED TO ADD DISCLOSURE AND ASTERICKS NEXT TO FOOD ITEMS THAT ARE COOKED TO ORDER (EGGS, STEAK, ETC). PRIORITY FOUNDATION VIOLATION. 7-38-005.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED WET WIPING CLOTHS STORED ON THE COUNTERS AND PREP TABLES THROUGHOUT FACILITY. INSTRUCTED TO STORE WIPE CLOTHS IN PROPER SANITZING SOLUTION WHEN NOT IN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FACILITY STORING RAW MEATS INSIDE OF SINGLE USE BAGS IN THE DEEP FREEZER. INSTRUCTED TO STORE FOOD ITEMS IN FOOD GRADE BAGS OR CONTAINERS.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED SPILLED FOOD DEBRIS AT THE BOTTOM OF THE TALL REACH-IN FREEZER IN THE REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED RAW WOOD LINER ON THE BOTTOM SHELVING UNIT NEAR GRILL. INSTRUCTED TO REMOVE OR REPLACE WODD WITH A MATERIAL THAT IS SMOOTH AND EASILY CLEANABLE.
  7. Canvass

    10 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL REPACKAGED DESSERT FOR SALE WITH INFO GIVEN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST STORE FOOD STORAGE CONTAINERS FROM FLOOR IN WALK IN COOLER.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST ELIMINATE GROCERY BAGS USED FOR FOOD STORAGE AND PROVIDE FOOD GRADE BAGS IN REACH IN FREEZER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST CLEAN DEBRIS BUILD UP INSIDE OF MICROWAVES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM GRILL TABLE,LOWER SHELF OF PREP TABLES,LOWER SHELF UNDER DRY FOOD STORAGE SHELF IN REAR STORAGE AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS FROM FLOOR IN REAR DRY FOOD STORAGE AREA.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MUST PROVIDE FOOD HANDLERS TRAINING FOR EMPLOYEES AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MUST PROVIDE FOOD ALLERGEN TRAINING FOR NEW MANAGERS.
  8. License

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • MISSING ALLERGEN TRAINING FOR CITY OF CHICAGO CERTIFIED MANAGER. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON SITE.

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