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HURTADO BROTHERS RESTAURANT

3000 W BELMONT AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

HURTADO BROTHERS RESTAURANT has been inspected 7 times by Chicago Department of Public Health since August 4, 2021. The most recent inspection, on July 1, 2026, recorded 8 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Handwashing and staff hygiene.

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 6 times across 5 separate inspections, most recently on July 1, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 April 8, 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 2 times across 2 separate inspections, most recently on April 8, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 July 1, 2026. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 14 times across 6 separate inspections, most recently on July 1, 2026. For example: PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

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

    8 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • VISIBLE AND WORKING THERMOMETER NEEDED AT THE FRONT 2-DOOR PREP COOLER. MUST PROVIDE AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATION OF GREASE AND FOOD DEBRIS ON EXTERIOR AND INTERIOR SURFACES OF ALL COOKING EQUIMENT IN KITCHEN FOOD PREP AREA. MUST CELAN AND MAINTAIN AT ALL TIMES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED LEAKING FAUCET BASE AT THE 3-COMPARTMENT SINK LOCATED IN FOOD PREP/DISHWASHING AREA. MUST REPAIR AND MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DAMAGED, CRACKED AND BROKEN FLOOR TIMES IN KITCHEN FOOD PREP/DISHWASHING AREA. MUST REPAIR AND MAINTAIN AT ALL TIMES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DIRT AND FOOD DEBRIS ON FLOOR DRAINS THROUGHOUT KITCHEN FOOD PREP AREA/DISHWASHINGA AREA. MUST CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ACCUMULATED DIRT, GREASE AND FOOD DEBRIS ON FLOOR UNDE AROUND AND BEHIND COOKING EQUIPMENT. MUST CLEAN AND MAINTAINED. OBSERVED HEAVY ACCUMULATION OF DUST BUILD UP INSIDE VENTILATION VENTS INSIDE WASHROOMS. MUST CLEAN AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED FOOD HANDLER'S CERTIFICATES EXPIRED. INSTRUCTED ABOVE TO HAVE A FOOD HANDLERS TRAINING CERTIFICATES FOR ALL THE REQUIRED EMPLOYEES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED CITY OF CHICAGO CERTFIED FOOD SERVICE MANAGER WITH EXPIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED ABOVE ANY PERSON WITH THE CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST OBTAIN PROOF OF ALLERGEN TRAINING CERTIFICATION.
  2. Canvass

    7 infractions

    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (STEAK, EGGS, BURRITOS, ETC.) ARE PREPARED AND SERVED. INSTRUCTED THE PERSON IN CHARGE TO HAVE A CERTIFIED FOOD MANAGER PRESENT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED CUPS AND PLATES BEING STORED IN BASIN OF EXPOSED HANDWASHING SINK IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL HANDWASHING SINKS ARE UTILIZED FOR ONLY HANDWASHING AND REMAIN ACCESSIBLE FOR EMPLOYEES TO WASH THEIR HANDS. PRIORITY FOUNDATION VIOLATION 7-38-030(c), CITATION ISSUED. EMPLOYEE REMOVED ITEMS FROM SINK AT THE TIME OF INSPECTION.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED POTS OF FOOD BEING STROED ON THE FLOOR UNDERNEATH STORAGE SHELVES IN THE WALK-IN COOLER IN THE REAR. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR AND MAINTAIN.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED MULTIPLE WET WIPING CLOTHS ON PREP FURFACES THROUGHOUT REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED UNFINISHED WOOD ON THE SHELVING UNITS ABOVE THREE COMPARTMENT SINK AND NEAR WALK-IN COOLER. INSTRUCTED THE PERSON IN CHARGE TO FINISH THE WOOD ON THE SHELVING UNITS ABOVE THREE COMPARTMENT SINK AND NEWAR WALK-IN COOLER, SO THAT THEY ARE SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED REAR PREP/WAREWASHING AREA WITH CLUTTER AND ITEMS ON FLOOR. INSTRUCTED THE PERSON IN CHARGE TO ORGANIZE REAR PREP/WAREWASHING AREA AND KEEP ITEMS ELEVATED OFF OF FLOOR AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED JACKETS AND BOOK BAGS BELONGING TO EMPLOYEES BEING STORED ON DRYING RACK IN THE REAR PREP/WAREWASHING AREA. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE ORDERLY STORAGE AREA FOR EMPLOYEES CLOTHING AND OTHER POSSESSIONS AND MAINTAIN.
  3. Canvass

    6 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED BOXED FOOD ITEMS BEING STORED ON FLOOR UNDERNEATH STORAGE SHELVES IN WALK-IN COOLER AND ON FLOOR IN REAR WAREWASHING AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR ON RAISED SHELVING UNITS AND MAINTAIN.
    • 40. PERSONAL CLEANLINESS
      • OBSERVED MULTIPLE FOOD HANDLING EMPLOYEES NOT WEARING HAIR RESTRAINTS AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL FOOD HANLDING EMPLOYEES WEAR HAIR RESTRAINTS TO PREVENT CONTAMINATION OF FOODS AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED FOIL BEING USED AS LINER ON PREP SURFRACES THROUGHOUT PREP AREA. INSTRUTED THE PERSON IN CHARGE TO REMOVE ALL FOIL AND ENSURE ALL NONFOOD-CONTACT SURFACES REMAIN SMOOTH AND EASILY CLEANABLE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED UNFINISHED WOOD ON THE SHELVING UNITS ABOVE THREE COMPARTMENT SINK AND NEAR WALK-IN COOLER. INSTRUCTED THE PERSON IN CHARGE TO FINISH THE WOOD ON THE SHELVING UNITS ABOVE THREE COMPARTMENT SINK AND NEWAR WALK-IN COOLER, SO THAT THEY ARE SMOOTH AND EASILY CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED ACCUMULATED FOOD DEBRIS AND SPILLS ON INTERIOR SURFACFES OF ALL PREP COOLERS IN PREP/COOKING AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ACCUMULATED GREASE ON FLOOR UNDERNEATH DEEP FRYER. INSTRUCTED THE PERSON IN CHARGE TO DETAIL CLEAN FLOOR UNDERNEATH DEEP FRYER AND MAINTAIN.
  4. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF PREP COOLERS IN PREP/COOKING AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF FLOOR DRAIN UNDERNEATH 3 COMPARTMENT SINK IN REAR/DISHWASHING AREA. INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS INFRONT SERVICE AREA ESPECIALLY UNDER AND AROUND ICE MACHINE.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATION NOT CORRECTED FROM INSPECTION REPORT# 2562317 ISSUED ON 08-17-2022. PRIORITY FOUNDATION VIOLATION 7-42-090 CITATION ISSUED #57 - OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE. INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.
  5. Canvass

    5 infractions

    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED A TORN DOOR GASKET INSIDE OF THE 1 DOOR FREEZER UNT.INSTRUCTED TO REPLACE THE TORN DOOR GASKET AND MAINTAIN.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • INSTRUCTED TO DETAIL CLEAN THE INTERIOR OF THE MICROWAVE AND PREP COOLERS.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • INSTRUCTED TO REPAIR SELF-CLOSING DOOR DEVICES ON BOTH WASHROOM DOORS AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE.INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.
  6. License

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES.INSTRUCTED MANAGEMENT TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-010.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • INSTRUCTED MANAGEMENT TO INSTALL A SPLASH GUARD ON THE RIGHT SIDE OF THE FRONT PREP HAND WASHING SINK BETWEEN THE SINK AND THE ICE MAKER.INSTALL A SPLASHGUARD BETWEEN THE DRAINBOARD OF THE 3-COMPARTMENT SINK AND UTILITY MOP SINK.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED BROKEN/MISSING DOOR HANDLE ON THE COOKS PREP LINE COOLER.MUST REPLACE HANDLE/CLEAN AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RUST ON THE WIRE STORAGE RACKS INSIDE THE 3 DOOR PREP LINE COOLER. INSTRUCTED MANAGEMENT TO REMOVE RUST AND REPAINT OR REPLACE THE SHELVES.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICES NOT LOCATED AT ICE MAKER AND UTILITY MOP SINK. MUST INSTALL SO BACKFLOW PREVENTION DEVICES MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED WATER LEAK AT DRAIN PIPE UNDERNEATH THE FAR LEFT COMPARTMENT OF THE 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
    • 52. SEWAGE & WASTE WATER PROPERLY DISPOSED
      • OBSERVED NO GREASE TRAP BOX LOCATED ON THE 3-COMPARTMENT SINK.INSTRUCTED TO INSTALL AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED HOLE OPENINGS ON CEILING ABOVE STORAGE RACK AT FRONT PREP AREA.INSTRUCTED TO SEAL AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED CRACKED LIGHT SHIELD FOR LIGHT FIXTURE ABOVE THE PREP LINE COOLER.INSTRUCTED MANAGEMENT TO REPLACE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO COMPLETE TRAINING AND KEEP CERTIFICATE ON SITE.
  7. License

    0 infractions

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