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LA PENCA DE JALISCO CORP

3640 W 59TH ST, CHICAGO, IL 60629 · Restaurant

Inspection summary

LA PENCA DE JALISCO CORP has been inspected 8 times by Chicago Department of Public Health since September 24, 2021. The most recent inspection, on March 6, 2026, recorded 3 infractions.

3 of 8 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: Handwashing and staff hygiene, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 4 times across 2 separate inspections, most recently on March 24, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 6, 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 once on March 14, 2024. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • 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 August 24, 2023. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 August 24, 2023. 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.

8 inspections

  1. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CARDBOARD USED IN REAR STORAGE AREA ON SHELVING. INSTRUCTED PERSON IN CHARGE TO REMOVE ALL CARDBOARD SO SURFACE IS SMOOTH AND EASILY CLEANABLE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED SHELVING IN FRONT TWO DOOR COLD HOLD UNIT WITH PEELING PAINT. INSTRUCTED PERSON IN CHARGE TO REPAIR OR REPLACE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED WOMEN'S RESTROOM DOOR NOT SELF CLOSING. INSTRUCTED PERSON IN CHARGE TO INSTALL SELF CLOSING DEVICE AND MAINTAIN.
  2. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • MISSING HANDWASH SIGNAGE AT REAR HANDWASH SINK. INSTD TO PROVIDE SIGNAGE AND MAINTAIN
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • PLASTIC LINING ON BOTTOM OF TABLE UNDER FLAT TOP GRILL. INSTD TO REMOVE LINING AND MAINTAIN SURFACE EASILY CLEANABLE
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • RAW WOOD SUPPORT BEAMS AND OTHER SURFACES IN REAR NEAR HANDWASH SINK AND 3-COMPARTMENT SINK. INSTD TO SEAL ALL RAW WOOD AND MAINTAIN SO AS SURFACES TO BE SMOOTH, EVEM, AND EASILY CLEANABLE
  3. Canvass Re-Inspection

    2 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.113: MAINTAINENCE TOOLS IMPROPERLY STORED IN REAR WITH SINGLE SERVICE STORAGE AND DRY STORAGE. INSTD TO STORE IN DESIGNATED AREA ONLY
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13: MISSING FOOD HANDLER TRAINING FOR FOOD HANDLERS ON SITE. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON SITE.
  4. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HAND DRYING PROVISION AT HANDWASH SINK IN PREP AREA. INSTD TO PROVIDE AT ALL TIMES. PAPER TOWELS WERE PROVIDED AT HANDWASH SINK DURING INSPECTION. SEE ABOVE FOR VIOLATION ISSUED 7-38-030(C) PRIORITY VIOLATION
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDWASH CLEANSER AT HANDWASH SINK IN PREP AREA. INSTD TO PROVIDE AT ALL TIMES AT HANDWASH SINK. CLEANSER PROVIDED DURING INSPECTION. SEE ABOVE FOR VIOLATION ISSUED 7-38-030(C) PRIORITY FOUNDATION
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • NO HANDWASHING SINK IN REAR AREA WHERE NEWLY INSTALLED 3-COMPARTMENT SINK LOCATED. INSTD TO INSTALL HANDWASH SINK IN SAME AREA WITH HOT/COLD RUNNING WATER UNDER CITY PRESSURE. CITATION ISSUED 7-38-030(C) PRIORITY FOUNDATION
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • MISSING DISCLOSURE FOR CONSUMER ADVISORY ON THE MENU. INSTRUCTED TO DISCLOSE ON THE MENU WHICH FOODS (EX, EGGS, STEAK) CAN BE ORDERED UNDER COOKED/COOKED TO ORDER WITH AN ASTERISK NEXT TO THOSE SPECIFIC ITEMS; AND THEN BY ASTERISKING THEM TO A FOOTNOTE THAT STATES THESE ITEMS ARE SERVED RAW OR UNDERCOOKED OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS AND ALSO A REMINDER STATEMENT SUCH AS "Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions" PRIORITY VIOLATION 7-38-005
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MAINTAINENCE TOOLS IMPROPERLY STORED IN REAR WITH SINGLE SERVICE STORAGE AND DRY STORAGE. INSTD TO STORE IN DESIGNATED AREA ONLY
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MISSING FOOD HANDLER TRAINING FOR FOOD HANDLERS ON SITE. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON SITE.
  5. Canvass

    3 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO AMBIENT AIR THERMOMETERS INSIDE COOLERS IN REAR STORAGE AREA. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO PROPERLY MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOOD STORAGE CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED VARIOUS FOOD ITEMS STORED IN GROCERY BAGS IN THE FREEZER AND COOLERS. MANAGEMENT INSTRUCTED TO USE PROPER FOOD GRADE STORAGE BAGS AND CONTAINERS ONLY.
  6. Canvass

    0 infractions

  7. Complaint

    0 infractions

  8. License

    0 infractions

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