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QUESABIRRIA JALISCO RESTAURANT

1314 W 18TH ST, CHICAGO, IL 60608 · Restaurant

Inspection summary

QUESABIRRIA JALISCO RESTAURANT has been inspected 8 times by Chicago Department of Public Health since December 16, 2022. The most recent inspection, on April 3, 2026, recorded 10 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Handwashing and staff hygiene and Food temperature control.

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 5 times across 3 separate inspections, most recently on April 3, 2026. 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 3 times across 2 separate inspections, most recently on April 3, 2026. 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 2 times on May 18, 2023. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 January 15, 2026. 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 once on March 21, 2025. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

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. Complaint

    10 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • HANDWASHING SIGNS MUST BE AT ALL HANDSINKS. INSTRUCTED TO INSTALL AND MAINTAIN
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • ALL WIPING CLOTHS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZING SOLUTION. INSTRUCTED TO CORRECT AND MAINTAIN
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • ALL CUTTING BOARDS IN NEED OF CLEANING AND OR REPLACING. INSTRUCTED TO CORRECT AND MAINTAIN
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL STORAGE SHELVES AND TABLES IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE AND FOOD SPILLS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FAUCET IN NEED OF REPLACING. SPRAYER NEEDED TO ALLOW FOR WASHING OF LARGER POTS. INSTRUCTED TO INSTALL AND MAINTAIN
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • EMPLOYEE WASHROOM IN NEED OF DETAIL CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP OF DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • HOOD VENT FILTERS IN NEED OF DETAIL CLEANING TO REMOVE ALL DUST AND GREASE BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 58. ALLERGEN TRAINING AS REQUIRED
      • ALL PERSONS WITH CITY OF CHICAGO SANITATION CERTIFICATE MUST HOLD ALLERGEN CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN
  2. Canvass

    4 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • LARGE BULK FOOD CONTAINERS IN NEED OF CLEANING TO REMOVE SPILLED PRODUCT AND CONTAINERS IN NEED OF LABELING WITH COMMODITY NAME. INSTRUCTED TO CORRECT AND MAINTAIN
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • ALL COOKING EQUIPMENT AND PREP TABLES IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • FAUCET IN NEED OF REPLACING. SPRAYER NEEDED TO ALLOW FOR WASHING OF LARGER POTS. INSTRUCTED TO INSTALL AND MAINTAIN
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP OF DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN
  3. Complaint

    4 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.13 OBSERVED A FLY HANGING STRIP HANGING FROM THE CEILING IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE AND ONLY ALLOW PEST CONTROL TO INSTALL ALL INSECT CONTROL DEVICES.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-603.15 OBSERVED NO WRITTEN PROCEDURE FOR EQUIPMENT THAT IS TOO LARGE TO BE SUBMERGED INTO THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE A WRITTEN PROCEDURE ON WASHING, RINSING, AND SANITIZING LARGE EQUIPMENT OR PROVIDE A LARGER 3 COMPARTMENT OR REMOVE LARGE EQUIPMENT.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 OBSERVED A MINOR LEAK AT THE HOT WATER KNOB AT THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED THE REAR AND FRONT CLOSETS NEED TO BE ORGANIZED AND STORE ALL ITEMS AT LEAST 6 INCHES FROM THE GROUND.
  4. Non-Inspection

    0 infractions

  5. Canvass

    1 infraction

    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE EMPLOYEE'S TOILET ROOM. INSTRUCTED TO PROVIDE.
  6. Non-Inspection

    0 infractions

  7. Complaint

    8 infractions

    • 8. HANDS CLEAN & PROPERLY WASHED
      • OBSERVED THE FOOD HANDLER RUB THEIR HANDS ON THE APRON AND PROCEED TO TOUCH TACO SHELLS AND PLACE THEM ON THE GRILL. FOOD EMPLOYEES SHOULD CLEAN THEIR HANDS AS OFTEN NECESSARY TO REMOVE SOIL AND CONTAMINATION AND PREVENT CROSS-CONTAMINATION. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED. INSTRUCTED FOOD HANDLER TO WASH HANDS.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING CLEANSER AT THE HANDWASHING SINK LOCATED IN DISH ROOM/PREP AREA AND EMPLOYEE TOILET ROOM. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH HAND-CLEANING LIQUID AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-030-(C). CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND DRYING PROVISION AT THE HANDWASHING SINK IN THE DISH ROOM. ALL HANDWASHING SINKS MUST BE EQUIPPED WITH A HAND DRYING PROVISION AT ALL TIMES. INSTRUCTED MANAGER TO PROVIDE.CORRECTED ON SITE. PRIORITY FOUNDATION. 7-38-030(C), CITATION CONSOLIDATED WITH THE ABOVE VIOLATION.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (BEEF, CHICKEN) AT IMPROPER HOT HOLDING TEMPERATURES RANGING FROM 122F - 124F LOCATED IN A HOT HOLDING UNIT IN THE FRONT FOOD PREP AREA. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS. INSTRUCTED TO MAINTAIN A MINIMUM HOT HOLDING TEMPERATURE OF 135F. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. INSTRUCTED MANAGER TO DISCARD FOOD MANAGER REFUSES TO DISCARD FOOD.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • FOUND MANAGER STORING SLICED LIMES, CUT ONIONS, AND CILANTRO IN PREP COOLER. FOUND PREP COOLER AT-AT HAD AN IMPROPER COLD HOLDING TEMPERATURE OF 70F AT THE INSPECTION. NO TCS FOOD ITEMS WERE IN THE COOLER AT THE TIME OF INSPECTION. PREP COOLER TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH INSTRUCTED MANAGER TO NO LONGER USE COOLER UNTIL IT MAINTAINS A COLD HOLDING TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION 7-38-005.
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • FOUND NO RUNNING WATER AT THE ONLY HANDWASHING SINK LOCATED IN THE FOOD PREP /DISHWASHING AREA. WATER UNDER PRESSURE SHALL BE PROVIDED TO ALL FIXTURES, EQUIPMENT, AND NONFOOD EQUIPMENT REQUIRED TO USE WATER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. PRIORITY VIOLATION. 7-38-030(C).CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED THE CUSTOMER'S BATHROOM TOILET BOWL INOPERABLE. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • FOUND NO PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MANAGER TO PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLERS.
  8. License

    5 infractions

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-903.11 OBSERVED NO COOKING UTENSILS ON SITE. INSTRUCTED TO PROVIDE.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-203.13 OBSERVED THE UTILITY SINK NOT PROPERLY TURNING ON. INSTRUCTED TO REPAIR SO THAT IT PROPERLY TURNS ON AT ALL TIMES AND HAS HOT AND COLD RUNNING WATER UNDER CITY PRESSURE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE TOILET ROOMS. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.13 OBSERVED THE REAR STORAGE AREA WALLS WITHOUT COVING. INSTRUCTED TO PROVIDE COVING TO CLOSE THE SPACE BETWEEN THE WALL AND THE FLOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED TWO UNUSED REFRIGERATION UNITS IN THE FOOD PREP AREA (FROM THE PREVIOUS FACILITY). INSTRUCTED TO REMOVE OR CLEAN. OBSERVED CLUTTER IN THE FRONT STORAGE CLOSET. INSTRUCTED TO REMOVE UNNECESSARY ITEMS, ORGANIZE AND ELEVATE EVERYTHING AT LEAST 6 INCHES.

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