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LA ESQUINA DEL TACO

3259 W 63RD ST, CHICAGO, IL 60629 · Restaurant

Inspection summary

LA ESQUINA DEL TACO has been inspected 4 times by Chicago Department of Public Health since March 8, 2023. The most recent inspection, on March 26, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Food temperature control 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.

  • 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 April 9, 2025. For example: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED

  • 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 March 1, 2024. For example: APPROVED THAWING METHODS USED

  • 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 once on March 1, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 March 1, 2024. 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 once on March 8, 2023. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

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.

4 inspections

  1. Canvass

    1 infraction

    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED HANDSINK IN REAR DISH AREA WITH LEAK AT BOTTOM OF ELBOW CONNECTION. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.
  2. Canvass

    2 infractions

    • 28. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED
      • EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREAS.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • LOW WATER PRESSURE AT HANDWASH SINK IN PREP AREA. INSTD TO REPAIR AND MAINTAIN
  3. Canvass

    5 infractions

    • 35. APPROVED THAWING METHODS USED
      • OBSERVED FROZEN BEEF BEING THAWED ON COUNTER IN REAR. INSTD TO THAW PROPERLY (EX. UNDER REFRIGERATION, OR UNDER COLD RUNNING WATER)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MISSING COMMON NAME FOR LABELS ON DRY STORAGE (SUGAR, SALT, ETC). INSTD TO LABEL WITH COMMON NAME AND MAINTAIN
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE IN SANITIZING SOLUTION WHEN NOT IN USE
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • SMALL CUTTING BOARD IN FRONT PREP AREA STAINED WITH DEEP, DARK GROOVES. INSTD TO REPLACE CUTTING BOARD AND MAINTAIN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • MISSING ALLERGEN TRAINING FOR CITY OF CHICAGO CERTIFIED MANAGER. INSTD TO OBTAIN ALLERGEN TRAINING AND MAINTAIN VERIFICATION ON SITE
  4. Canvass

    6 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PIC WITHOUT CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE. INSTD TO OBTAIN AND MAINTAIN ON SITE AT ALL TIMES.
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE WHILE HANDLING TCS FOODS (STEAK, RICE, ETC), NOR CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE POSTED. INSTD TO HAVE ON SITE AT ALL TIMES. CITATION ISSUED 7-38-012 PRIORITY FOUNDATION
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO PROCEDURE OR SUPPLIES IN PLACE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE PROCEDURE AND SUPPLIES EFFECTIVE AGAINST NOROVIRUS AND MAINTAIN ON SITE. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • GROCERY BAGS AND BLACK MILK TYPE CRATES BEING USED FOR FOOD STORAGE. INSTD TO USE FOOD GRADE CONTAINERS AND MAINTAIN SAME
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • TOILET ROOM DOOR NOT SELF CLOSING (IN PREP AREA). INSTD TO CORRECT AND MAINTAIN .
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MISSING FOOD HANDLER TRAINING FOR ALL EMPLOYEES ON SITE. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON SITE.

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