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GORDITAS LOLI'S #2

3650 W BELMONT AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

GORDITAS LOLI'S #2 has been inspected 12 times by Chicago Department of Public Health since March 1, 2018. The most recent inspection, on January 15, 2026, recorded 3 infractions.

1 of 12 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

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.

  • 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 5 times across 3 separate inspections, most recently on July 1, 2020. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 February 27, 2025. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 3 separate inspections, most recently on January 20, 2023. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 July 1, 2020. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 July 1, 2020. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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. Canvass

    3 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK IN REAR FOOD PREP/DISHWASHING AREA. MUST REPAIR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESSIVE AMOUNT OF GREASE AND FOOD DEBRIS ON VENTILATION HOOD AND FILTERS ABOVE COOKING EQUIPMENT. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DUST ACCUMULATION ON VENTILATION VENTS IN FRONT FOOD PREPARATION AREA, ABOVE UTILITY MOPS SINK AND ABOVE FOOD STORAGE SHELVING. MUST CLEAN AND MAINTAIN AT ALL TIMES. OBSERVED PEELING PAINT, GREASE AND DIRT BUILD UP ON WALL NEXT TO COOKING EQUIPMENT IN KITCHEN FOOD PREP AREA. MUST REPAINT CLEAN AND MAINTAIN WALLS. OBSERVED A FEW WATER DAMAGED CEILING TILES ABOVE PREP COOLERS IN KITCHEN FOOD PREP AREA AND ABOVE FOOD STORAGE SHELVING MUST REPAIR/REPLACE AND MAINTAIN.
  2. Canvass

    3 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO SPLASHGUARD BETWEEN FRONT EXPOSED HAND SINK, PREP TABLE, FOOD STORAGE/PREP COOLER. INTRUCTED TO INSTALL A WASHABLE SPLASHGUARD.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE FOR PROPER DISPOSAL OF SANITARY NAPKINS IN ALL-GENDER WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED MOP IN A POSITION THAT DOES NOT ALLOW TO DRY PROPERLY AND PREVENT PEST HARBORAGE. MUST STORE MOP AFTER USE IN A MOUNTED POSITION THAT ALLOWS FOR AIR-DRYING WITHOUT SOILING AND PEST HARBORAGING.
  3. Non-Inspection

    0 infractions

  4. Canvass

    2 infractions

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED HOT WATER HANDLE AT HANDWASH SINK IN FRONT PREP AREA LOOSE AND NEEDS TO BE TIGHTENED. MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED COOLER NOT WORKING. REMOVE FROM PREMISES IF NO LONGER NEEDED OR MAKE SURE REFRIGERATION UNIT IS CLEAN AND DRY TO STORE PROPERLY.
  5. Canvass Re-Inspection

    2 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-204.112(B) INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-201.11 INSTRUCTED TO CLEAN AND REPAINT EXTERIOR TOP OF GREASE BOX WITH RUST ACCUMULATION UNDERNEATH 3 COMPARTMENT SINK IN REAR PREP/DISHWASHING AREA.
  6. Canvass

    4 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO TRANSFER FOOD PRODUCTS FROM AN OPEN ORIGINAL CAN (EVAPORATED MILK) CONTAINER INTO FOOD GRADE CONTAINER FOR PROPER FOOD STORAGE INSIDE THE COOLER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • INSTRUCTED TO CLEAN AND REPAINT EXTERIOR TOP OF GREASE BOX WITH RUST ACCUMULATION UNDERNEATH 3 COMPARTMENT SINK IN REAR PREP/DISHWASHING AREA.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT# 2545590 ISSUED ON 12-14-2021 PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED #55 - REPLACE THE BROKEN AND MISSING FLOOR TILES IN THE REAR FOOD PREP AREA. #57 - NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE ON SITE FOR EMPLOYEE ON SITE. MUST PROVIDE FOR ALL REQUIRED EMPLOYEES
  7. Canvass

    5 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED SEVERAL EMPLOYEES WHO HAVE NOT SIGNED THE EMPLOYEE HEALTH POLICY. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • REPLACE THE BROKEN AND MISSING FLOOR TILES IN THE REAR FOOD PREP AREA.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • CLEAN THE GREASE ON THE VENTILATION HOOD AND FILTERS.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED THAT ALL CERTIFIED FOOD MANAGERS MUST SHOW PROOF OF TRAINING.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION FROM REPORT #2382716 ON 7/8/20 NOT CORRECTED: 57 - NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE ON SITE FOR EMPLOYEE ON SITE. MUST PROVIDE FOR ALL REQUIRED EMPLOYEES. PRIORITY FOUNDATION 7-42-090.
  8. Canvass Re-Inspection

    3 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11-- MUST INSTALL SPLASH GUARDS ON BOTH SIDES OF THE FRONT PREP HAND WASHING SINK THAT HAS FOOD PREP TABLES ON BOTH SIDES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15--- LEAK AT THE FAUCET NOZZLE ON THE THREE COMPARTMENT SINK AND THE HOT WATER HANDLE OF THE REAR PREP HAND WASHING SINK. MUST REPAIR.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13--- NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE ON SITE FOR EMPLOYEE ON SITE. MUST PROVIDE FOR ALL REQUIRED EMPLOYEES.
  9. Canvass

    14 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE VERIFIED/SIGNED BY ALL EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO WRITTEN CLEANING PROCEDURE FOR A VOMIT/DIARRHEA EVENT AND ALL REQUIRED EQUIPMENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED THE FOLLOWING TCS FOODS HELD IN A PRODUCE COOLER AT IMPROPER TEMPERATURES: SOUR CREAM AT 66.9F, CHORIZO AT 67.5F, RAW EGGS AT 64F. INSTRUCTED ALL TCS FOODS MUST BE HELD AT 41F OR BELOW AT ALL TIMES. FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST INSTALL SPLASH GUARDS ON BOTH SIDES OF THE FRONT PREP HAND WASHING SINK THAT HAS FOOD PREP TABLES ON BOTH SIDES.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTHS THROUGHOUT THE FOOD PREP AREAS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION IN BETWEEN USE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST NOT USE CARDBOARD AS LINER FOR SHELVING ON THE COOKS LINE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD ENCRUSTED TABLETOP CAN OPENER. INSTRUCTED TO CLEAN AFTER EACH USE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LEAK AT THE FAUCET NOZZLE ON THE THREE COMPARTMENT SINK AND THE HOT WATER HANDLE OF THE REAR PREP HAND WASHING SINK. MUST REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST NOT USE TIN FOIL AS LINER FOR WALLS ON THE COOKS LINE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • ALL UNUSED COOLERS IN PREP AREAS MUST BE REMOVED FROM THE PREMISES TO PREVENT INSECT HARBORAGE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE ON SITE FOR EMPLOYEE ON SITE. MUST PROVIDE FOR ALL REQUIRED EMPLOYEES.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS FROM REPORT #2288502 ON 5/9/19 NOT CORRECTED. #47- THREE COMPARTMENT SINK MISSING STOPPERS (X2). INSTRUCTED MANAGER MUST PROVIDE ADDITIONAL STOPPERS FOR 3-COMPARTMENT SINK. #58-: NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED.
    • 64. MISCELLANEOUS / PUBLIC HEALTH ORDERS
  10. Canvass

    6 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AN EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEANING PROCEDURE ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE A VOMIT AND DIARRHEA CLEANING PROCEDURE WITH ALL NECESSARY ITEMS AS OUTLINED IN POLICY ON PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED REFRIGERATED TCS FOODS WITHOUT SELL BY DATE ON LABELS. INSTRUCTED MANAGER REFRIGERATED, READY-TO-EAT, TCS FOOD, PREPARED ON SITE AND HELD GREATER THAN 24 HOURS MUST HAVE SELL BY DATE ON LABELS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 3-COMPARTMENT SINK MISSING STOPPERS (X2). INSTRUCTED MANAGER MUST PROVIDE ADDITIONAL STOPPERS FOR 3-COMPARTMENT SINK.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED DUST BUILD UP ON PREP AREA 4-DOOR REACH IN COOLER CONDENSER. MUST CLEAN AND MAINTAIN EQUIPMENT.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATES ON PREMISES.
  11. License Re-Inspection

    1 infraction

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE DRY STORAGE RACK IN THE REAR PREP AREA TO REMOVE DUST AND DEBRIS.
  12. License

    2 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • ALL 3 COMPARTMENTS OF THE 3-COMPARTMENT SINK WERE SLOW DRAINING AND HOLDING WATER. THE LEFT SINK WAS UNABLE TO DRAIN AT ALL IF WATER WAS RUNNING IN THE MIDDLE COMPARTMENT. INSTRUCTED TO CONTACT A PLUMBER TO GROUT THE WATER LINE TO PROVIDE ADEQUATE DRAINING AND PREVENT FUTURE BACKUPS. SERIOUS VIOLATION 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE DRY STORAGE RACK IN THE REAR PREP AREA TO REMOVE DUST AND DEBRIS.

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