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LA TRAILITA

2639 S DAMEN AVE, CHICAGO, IL 60608 · Restaurant

Inspection summary

LA TRAILITA has been inspected 6 times by Chicago Department of Public Health since December 6, 2019. The most recent inspection, on June 9, 2026, recorded 6 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Handwashing and staff hygiene.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on June 9, 2026. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 2 times across 2 separate inspections, most recently on June 9, 2026. 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 once on June 9, 2026. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 June 9, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 June 9, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

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.

6 inspections

  1. Canvass

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SOAP AT THE ONLY HANDWASHING SINK IN THE PREP/DISHWASHING AREA. INSTRUCTED HANDWASHING SINK MUST BE EQUIPPED WITH HANDWASHING SOAP AND MAINTAINED. PRIORITY FOUNDATION 7-38-030(C), CITATION ISSUED
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO AMBIENT AIR THERMOMETER STORED INSIDE THE COLD HOLDING UNITS. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED NO LABEL ON THE DRY INGREDIENT CONTAINER STORED ON THE LOWER SHELF NEAR THE COOKING EQUIPMENT. ISNTRUCTED TO LABEL AND MAINTAIN.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED FOOD ITEMS NOT COVERED, WHILE NOT BEING PREPARED. FOUND THE FOLLOWING NOT COVERED: A BASKET OF FRIES, BOWL OF MASA, AND THE TOP LID OF THE PREP COOLER. INSTRUCTED TO COVER ALL MENTIONED ITEMS AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED TWO SINK STOPPERS NEEDED FOR THE WAREWASHING SINK. THE WASH AND RINSE COMPARTMENTS, DRAIN HOLES WERE PLUGGED WITH PLASTIC BAGS. INSTRUCTED TO PROVIDE ADEQUATE SINK STOPPERS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOORS SURROUNDING THE PREP COOLER, THE 1 COMPARTMENT SINK, AND THE ICE MACHINE IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN MENTIONED FLOORS.
  2. Canvass

    3 infractions

    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • LOWER SURFACE OF THE OVEN WITH DIRT AND CHARRED DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN OVEN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • THE MIDDLE FAUCET HANDLE ON THE 3-COMPARTMENT SINK LEAKS FROM THE BASE WHEN TURNED ON. INSTRUCTED TO FIX THE LEAK AND MAINTAIN GOOD PLUMBING.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • CFM ON SITE DOES NOT HAVE THE ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID ALLERGEN TRAINING CERTIFICATE.
  3. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.12 CUTTING BOARDS WITH OPEN SEAMS AND DARK STAINS. MUST REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 MUST REMOVE OR ORGANIZE EXCESSIVE CLUTTER THROUGHOUT THE KITCHEN AREA. MUST REMOVE ALL UNNECESSARY ITEMS, PROPERLY ELEVATE STOCK 6" OFF THE FLOOR AND AWAY FROM THE WALLS FOR BETTER CLEANING AND PEST MONITORING. INSTRUCTED TO MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-202.11 OBSERVED TWO BURNED OUT LIGHT BULBS ABOVE COOKING EQUIPMENT. INSTRUCTED TO REPLACE AND MAINATIN.
  4. Canvass

    3 infractions

    • 35. APPROVED THAWING METHODS USED
      • OBSERVED BEEF IMPROPERLY THAWING IN 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROPERLY THAW UNDER REFRIGERATION, COLD RUNNING WATER OR PART OF COOKING PROCESS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CLUTTER INSIDE PREP SINK AND UNDER 3-COMPARTMENT SINK IN PREP AND DISH WASHING AREAS. INSTRUCTED MANAGER TO REMOVE ALL UNNECESSARY ITEMS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FOOD DEBRIS ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
  5. Canvass

    7 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED RAW EXPOSED WOOD, WOODEN CRATE NEXT TO THREE COMPARTMENT SINK BEING USED AS A SHELVING UNIT. INSTRUCTED TO REMOVE AND PROVIDE PROPER SHELVING UNIT.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD SPLATTER AND GREASE BUILD UP ON SIDES OF REFRIGERATION UNITS AND ALL COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN AS A MEANS OF PREVENTING POSSIBLE PEST AND INSECT ACTIVITY.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED FOOD SPILLAGE AND FOOD DEBRIS INSIDE OF THE REFRIGERATION UNITS. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • UNABLE TO LOCATE BACKFLOW DEVICE ON ICE MACHINE. INSTRUCTED TO LOCATE AND BE ABLE TO SHOW DEVICE IS ATTACHED TO UNIT AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE WALLS NEAR THE COOKING EQUIPMENT WITH A BUILD UP OF FOOD SPLATTER AND GREASE AS WELL AS THE FLOORS UNDER COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED A BUILD UP OF GREASE UNDER THE HOOD VENTILATION SYSTEM. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO FOOD ALLERGEN TRAINING FOR THE CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER. INSTRUCTED TO OBTAIN AND PROIVDE ON SITE.
  6. License

    0 infractions

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