Skip to content
Loading map…

LOS 3 COMPADRES DE GUERRERO LLC

912 N WESTERN AVE, CHICAGO, IL 60622 · Restaurant

Inspection summary

LOS 3 COMPADRES DE GUERRERO LLC has been inspected 6 times by Chicago Department of Public Health since October 4, 2023. The most recent inspection, on July 17, 2025, recorded 4 infractions.

None of the 6 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Food source, labelling and allergens.

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.

  • 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 5 times across 3 separate inspections, most recently on July 10, 2025. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 3 times across 2 separate inspections, most recently on July 17, 2025. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 17, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on July 10, 2025. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 2 times across 2 separate inspections, most recently on October 30, 2024. 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 Re-Inspection

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SQUEEZE BOTTLES AND SHAKERS)
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-903.11 (A;B;D) : MUST INVERT MULTI-USE UTENSILS AND SILVER-WARE ON DISH STORAGE SHELVES.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-301.12 : OBSERVED POTS TO LARGE TO BE SUBMERGED INTO 3- COMPARTMENT SINK TO BE PROPERLY SANITIZED MUST PROVIDE SMALLER POTS OR A LARGER SINK.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-301.14 : MUST PLACE FRYER UNDER VENTILATION HOOD.
  2. Canvass

    16 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF COOKED TCS FOODS SUCH AS 25LBS. COOKED STEAK-97.5F-105.8F.10LBS. COOKED CHICKEN-124.9F IN PANS ON PREP TABLE. THE PRODUCT WAS DISCARDED BY THE MANAGER. IT MUST HAVE HAD HOT HOLDING FOODS AT 135.0°F OR ABOVE. APPX.35LBS. $100.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT AND COOKED FOODS, SUCH AS 1.5LBS. SLICED TOMATO-50.7F.3LBS. GUACAMOLE-48.7F.1.5LBS. PICO DE GALLO-52.2F.4LBS. CACTUS-46.4F.7.5LBS. GROUND BEEF-46.4F.4LBS. PORK-48.4F..5LB. BEEF-49.8F..5LBS. SLICED HAM-51.8F. .5LBS. CHIROZO-49.5F. .5LBS. SHRIMP-50.2F. .5LB. CARNITAS-53.2F. .5LBS. TRIPE-50.0F. .5LBS SHREDDED LETTUCE-58.3F. INSIDE OF 3-DOOR PREP COOLER. THE PRODUCT WAS DISCARDED BY THE MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0°F OR BELOW. APPX. 25LBS. $90. (COS)(PRIORITY 7-38-005)(CONSOILDATED VIOLATION)
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED IMPROPER TEMPERATURE OF 3-DOOR PREP COOLER AT 53.1°F. WITH TCS FOODS STORED INSIDE. A HELD FOR INSPECTION TAG HAS BEEN PLACED ON THE UNIT. MUST HAVE COLD HOLDING UNIT AT 41.0°F OR BELOW.EMAIL: [email protected] WHEN READY. (PRIORITY 7-38-005)(COS)(CITATION ISSUED)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SQUEEZE BOTTLES AND SHAKERS)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF APPX. 75 OR MORE RAT DROPPINGS ON FLOOR NEXT TO AND BEHIND HOT WATER TANK, TABLE, AND MATTRESS IN BASEMENT.MUST REMOVE RAT DROPPINGS, CLEAN AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 7/10/25.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTI-USE UTENSILS AND SILVER-WARE ON DISH STORAGE SHELVES.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • MUST INVERT PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION .
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 3- DOOR PREP COOLER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE WORN/ DEEP GROOVES ON CUTTING BOARD ON TOPSIDE OF 3- DOOR PREP COOLER TO BE IN GOOD REPAIR.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST ELIMINATE CRATES USED FOR FOOD STORAGE AND PROVIDE ADEQUATE SHELVING UNITS .
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED POTS TO LARGE TO BE SUBMERGED INTO 3- COMPARTMENT SINK TO BE PROPERLY SANITIZED MUST PROVIDE SMALLER POTS OR A LARGER SINK.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN FOOD DEBRIS BUILD UP FROM GRILL TABLE,PREP TABLES, FRYER CABINET.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN DRY FOOD STORAGE AND MOP SINK CLOSET.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST CLEAN EXCESSIVE DEBRIS BUILD UP ON FILTERS AT HOOD OF COOKING EQUIPMENT.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PLACE FRYER UNDER VENTILATION HOOD.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED A MISSING FOOD HANDLERS TRAINING FOR EMPLOYEE MUST PROVIDE AND MAINTAIN.
  3. Canvass Re-Inspection

    1 infraction

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED 2 COOLERS NOT IN PROPER WORKING ORDER. INSTRUCTED MANAGER TO REPAIR OR REMOVE COOLERS FROM PREMISES TO AVOID UNNECESSARY CLUTTER.
  4. Canvass

    3 infractions

    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED 1 DOOR COOLER WITH AN AMBIENT AIR TEMPERATURE OF 47 F. INSTRUCTED MANAGER TO ENSURE ALL COOLERS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. NO TCS FOODS STORED IN COOLER. COOLER TAGGED. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED PREP COOLER IN CUSTOMER WALK-THROUGH AREA. THE COOLER IS LOCATED NEAR TOILET ROOM HALLWAY, AND CUSTOMERS MUST WALK PAST SAID COOLER TO REACH THE TOILET ROOM. INSTRUCTED MANAGER TO LOCK COOLER TO AVOID POTENTIAL CROSS-CONTAMINATION BY CUSTOMER.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED 2 COOLERS NOT IN PROPER WORKING ORDER. INSTRUCTED MANAGER TO REPAIR OR REMOVE COOLERS FROM PREMISES TO AVOID UNNECESSARY CLUTTER.
  5. License Re-Inspection

    1 infraction

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION, 7-38-010.
  6. License

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION, 7-38-010.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY FOR RAW OR UNDERCOOKED FOODS ON THE MENU. INSTRUCTED TO IDENTIFY SUCH FOODS BY ADDING A DISCLOSURE SUCH AS: "THESE ITEMS CAN BE SERVED RAW OR UNDERCOOKED OR CONTAIN UNDERCOOKED INGREDIENTS" AND ADD ASTERICKS NEXT TO FOOD ITEMS THAT ARE COOKED TO ORDER (EGGS, STEAK, ETC). ALSO ADD A STATEMENT THAT SAYS: "CONSUMING RAW OR UNDERCOOKED ANIMAL PRODUCTS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE MEDICAL CONDITIONS." INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION, 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • NO METAL STEM PROBE THERMOMETER ON THE PREMISES CAPABLE OF TAKING HOT AND COLD FOOD TEMPERATURES. INSTRUCTED TO PROVIDE A THERMOMETER TO TAKE HOT AND COLD FOOD TEMPERATURES. PRIORITY FOUNDATION, 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • NO PEST CONTROL LOGBOOK ON SITE WITH UP-TO-DATE PEST CONTROL REPORTS, AND ALL NECESSARY DOCUMENTS THATS NEEDED INSIDE LOGBOOK SUCH AS: BUSINESS LICENSE, CHEMICALS USED, MAP, ETC. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION, 7-38-005.

Nearby inspected facilities

Own this business? Add a badge to your website