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GORDITAS LA TIA SUSY

3500 S WESTERN AVE, CHICAGO, IL 60609 · Restaurant

Inspection summary

GORDITAS LA TIA SUSY has been inspected 12 times by Chicago Department of Public Health since March 2, 2017. The most recent inspection, on August 18, 2026, found no infractions.

3 of 12 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: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 3 times across 2 separate inspections, most recently on August 7, 2025. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 3 times across 3 separate inspections, most recently on September 25, 2023. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 across 2 separate inspections, most recently on October 20, 2022. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 2 times across 2 separate inspections, most recently on January 27, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 on February 8, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

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.

12 inspections

  1. Non-Inspection

    0 infractions

  2. Canvass

    2 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • UNABLE TO LOCATE THERMOMETER INSIDE WALK IN COOLER. INSTRUCTED TO PROVIDE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FOOD STORED INSIDE GROCERY BAGS STORED INSIDE WALK IN COOLER AND CHEST FREEZER. INSTRUCTED TO DISCONTINUE USE AND PROVIDE FOOD GRADE ONLY BAGS.
  3. Non-Inspection

    0 infractions

  4. Canvass

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MISSING PARTS OF TWO CEILING TILE PANELS ABOVE THE MAIN ENTRANCE. INSTRUCTED TO REPAIR OR REPLACE MISSING PANELS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED BROKEN FLOOR TILE (BLACK) BY THE WINDOW IN THE DINING AREA AROUND A FLOOR VENT. MUST REPAIR OR REPLACE TILE.
  5. Complaint

    2 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED OPEN FRONT ENTRANCE DOOR. MUST PROVIDE A TIGHT-FITTING SEAL AT ALL OUTER OPENINGS TO PREVENT THE ENTRY OF PESTS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING/NOT WORKING AT LEFT SIDE AND MIDDLE COMPARTMENTS. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS AT 3-COMPARTMENT SINK.
  6. Canvass

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED GREASE BUILDUP, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.
  7. Canvass

    5 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED AN APPROXIMATELY 1/2" GAP ALONG BOTTOM OF FRONT DOOR. MUST MAKE DOOR TIGHT FITTING TO PREVENT PEST ENTRY, MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • FOUND WIPING CLOTHS ON PREP CUTTING BOARD. INSTRUCTED TO STORE IN SANITIZER SOLUTION WHEN NOT IN USE, MAINTAIN.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT DISHES IN PREP AREA DURING STORAGE, MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND MISSING WALL BASE NEAR MOP SINK. FOUND BROKEN FLOOR TILE NEAR FRONT HANDWASHING SINK. INSTRUCTED TO REPAIR AND MAINTAIN ALL OF THE ABOVE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND SOILED MOPS PROPPED AGAINST MOP SINK. INSTRUCTED TO HANG TO DRY, MAINTAIN.
  8. Canvass

    4 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED AN APPX. "1/2-3/4" GAP ALONG BOTTOM OF FRONT AND REAR DOORS.MUST MAKE DOORS TIGHT FITTING.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE WORN DOOR GASKET ALONG BOTTOM OF WALK IN COOLER.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM GRILL TABLE AND PIPES OF COOKING EQUIPMENT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST REPLACE BURNTOUT LIGHT AT HOOD OF COOKING EQUIPMENT
  9. Canvass

    1 infraction

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005.
  10. Canvass

    9 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION.7-38-010 NO CITATION ISSUED
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEAL CLEAN UP PROCEDURE ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PIC THAT A VOMIT AND DIARRHEAL CLEAN UP PROCEDURE MUST BE DOCUMENTED AND THE NECESSARY SUPPLIES ON HAND IN THE EVENT OF A VOMIT AND DIARRHEAL INCIDENT ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 23. PROPER DATE MARKING AND DISPOSITION
      • VARIETY OF FOODS NOT PROPERLY LABELED ( CHICKEN, SALSA,GREEN SAUCE ETC.) STORED INSIDE THE WALK IN AND COLD HOLDING REFRIGERATOR. FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE PROPERLY LABELED TO INDICATE THE DAY OR DATE IN WHICH THE FOOD SHALL BE DISCARDED. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • NOTED ESTABLISHMENT SERVING UNDERCOOKED FOOD ITEMS (STEAK) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED .
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED THE HAND SINK IN THE PREP AREA WITH NO SIDE SHIELD FROM THE PREP TABLE. INSTRUCTED TO INSTALL AND MAINTAIN
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD BEING USED AS A SHELF LINER IN THE REAR DRY STORAGE AREA. INSTRUCTED TO REMOVE AND OBTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MAINTENANCE TOOLS SUCH AS BROOMS, MOPS, AND DUST PANS STORED ON THE FLOOR. INSTRUCTED TO PROPERLY STORE 6 INCHES OR MORE FROM THE FLOOR
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED TOILET ROOM VENTILATION COVER WITH DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • All certified food service sanitation managers employed by a restaurant must receive or obtain training in basic allergen awareness principles within 30 days after employment and every 3 years thereafter. Training programs must be accredited by the American National Standards Institute or another reputable accreditation agency under the ASTM International E2659-09 (Standard Practice for Certificate Programs).
  11. License Re-Inspection

    0 infractions

  12. License

    5 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 51.9F INSTRUCTED MANAGER TO REPAIR. COOLER MUST MAINTAIN 40F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED COOKED PORK STORED IN PREP COOLER AT IMPROPER TEMPERATURE 53.8F. INSTRUCTED MANAGER TO DISCARD ALL FOOD IN PREP COOLER. COLD POTENTIALLY HAZARDOUS FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, PREPARATION, DISPLAY, AND SERVICE. CRITICAL VIOLATION 7-38-005A
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • PROVIDE ADEQUATE SHELVING IN WALK-IN COOLER AND FREEZER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN BASEMENT.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE ALL UNUSED EQUIPMENT AND ORGANIZE BASEMENT STORAGE AREA TO PREVENT PEST HARBORAGE.

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