Skip to content
Loading map…

ROSAS TAMALES INC

5957 S KEDZIE AVE, CHICAGO, IL 60629 · Restaurant

Inspection summary

ROSAS TAMALES INC has been inspected 8 times by Chicago Department of Public Health since January 6, 2021. The most recent inspection, on September 25, 2026, recorded 5 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing 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.

  • 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 September 25, 2026. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 2 times across 2 separate inspections, most recently on September 25, 2026. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • 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 May 15, 2025. 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 2 times across 2 separate inspections, most recently on May 15, 2025. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 April 25, 2022. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

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

    5 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED BULK CONTAINERS OF PREPARED SALSA WITH NO LID OR COVER. INSTRUCTED PERSON IN CHARGE TO COVER ALL PREPARED FOODS WITH LIDS/PLASTIC WRAP, ETC TO ENSURE PROTECTION FROM CONTAMINATION.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED BUILD UP OF BLACK GRIME IN SLIDING TWO DOOR COOLER WHERE SALSAS ARE STORED. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED FRONT CUSTOMER RESTROOM WITH NO COVERED RECEPTACLE. INSTRUCTED PERSON IN CHARGE TO PROVIDE COVERED RECEPTACLE AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WALLS IN REAR UTILITY ROOM WHERE HOT WATER HEATER IS LOCATED NOT COVED OR ENCLOSED WITH SPACING BETWEEN WALL AND FLOOR. INSTRUCTED PERSON IN CHARGE TO REPAIR/INSTALL BASEBOARDS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED FLOOR DRAIN IN KITCHEN UNDER THREE COMPARTMENT SINK WITH BUILD UP OF GRIME AND FOOD DEBRIS. INSTRUCTED PERSON IN CHARGE TO DETAIL CLEAN AND MAINTAIN.
  2. Canvass

    3 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED POTS STORED ON FLOOR IN REAR OUTSIDE FREEZER. INSTRUCTED PERSON IN CHARGE TO MAINTAIN ALL ITEMS SIX INCHES FROM FLOOR AT ALL TIMES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED FILTERS IN REAR COOKING PREP AREA WITH BUILD UP OF GREASE. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO ALLERGEN TRAINING FOR CERTIFIED MANAGER ON DUTY. INSTRUCTED TO OBTAIN ALLERGEN TRAINING AND RETAIN CERTIFICATE ON SITE FOR REVIEW.
  3. Canvass

    6 infractions

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO AMBIANT AIR THERMOMETERS INSIDE THE COOLERS UNITS AND DISPLAY COOLERS THROUGHOUT FACILITY. INSTRUCTED TO PROVIDE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED FOOD STORED IN CONTAINERS IN PREP AREA COOLER WITHOUT LABELING OF NAME AND CONDIMENT CONTAINERS WITHOUT LABELS CONTAINING THE COMMON NAME OF FOODS. INSTRUCTED TO PROVIDE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED IMPROPER STORAGE OF FOOD CONTAINERS STORED ON THE FLOOR IN THE REAR STORAGE AREA. INSTRUCTED TO STORE PROPERLY BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS. OBSERVED IMPROPER STORAGE OF FOOD ITEMS STORED UNCOVERED IN PREP AREA COOLER, COOLER IN REAR DRY STORAGE AREA AND COOLER NEAR DISHWASH AREA. INSTRUCTED TO COVER TO PREVENT CONTAMINATION.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • OBSERVED IMPROPER STORAGE OF IN-USE UTENSILS (TONGS AND KNIVES) IN PREP AND HOLD HOLDING AREA. INSTRUCTED TO COVER PROPERLY.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED SEPERATION OF DRAINBOARD FROM 3 COMPARTMENT SINK IN DISH WAS AREA. INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED MILK CRATES BEING USED AS SHELVING IN THE PREP AND STORAGE AREAS. INSTRUCTED TO REMOVE CRATES.
  4. Canvass

    3 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • TORN DOOR GASKETS ON UPRIGHT 2 DOOR FREEZER IN REAR. INSTD TO REPAIR AND MAINTAIN GASKETS IN GOOD REPAIR
    • 50. HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE
      • NO HOT RUNNING WATER UNDER CITY PRESSURE THROUGH OUT PREMISES, TEMPERATURE RANGING FROM 79.0F-82.0F AT SINKS. INSTD TO PROVIDE 100F-120F AT ALL HANDWASH SINKS AND 110F MINIMUM AT 3-COMPARTMENT SINK AT ALL TIMES. CITATION ISSUED 7-38-030(C). PRIORITY. HOT RUNNING WATER WAS RESTORED BY END OF INSPECTION, 100F AT HANDWASH SINKS AND 120F AT 3-COMPARTMENT SINK.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • MISSING FOOD HANDLER TRAINING FOR FOOD HANDLERS ON PREMISES. INSTD TO OBTAIN TRAINING AND MAINTAIN VERIFICATION ON SITE FOR FOOD HANDLERS.
  5. Canvass

    3 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • NOTED NO LABELS FOR BULK STORAGE CONTAINERS (FLOUR). INSTRUCTED PERSON IN CHARGE ALL BULK AND WORKING FOOD INGREDIENT CONTAINERS MUST BE LABELED WITH CONTENTS NAME.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLES FOR FEMININE HYGIENE PRODUCTS INSIDE OF UNISEX/ STAFF TOILET ROOM. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED FOOD SERVICE SANITATION MANAGER WITHOUT FOOD ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
  6. Canvass

    6 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • OBSERVED NO PERSON IN CHARGE PRESENT WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CHICAGO FOOD SANITATION MANAGER ON SITE OR VALID CERTIFICATE POSTED WHEN TCS FOOD (TAMALES 150.9F) PREPARED AND SERVED. A CHICAGO FOOD SANITATION MANAGER MUST BE ON SITE AND VALID CERTIFICATE POSTED AT ALL TIMES TCS FOOD PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012 CITATION ISSUED
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN WASHROOM AND REAR PREP AREAS. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.
    • 35. APPROVED THAWING METHODS USED
      • OBSERVED TAMALES THAWING AT ROOM TEMPERATURE IN REAR PREP AREA. INSTRUCTED MANAGER TO TAMALES IN REFRIGERATOR OR PART OF COOKING PROCESS.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED LARGE POTS TOO LARGE TO SUBMERGE IN 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE ALTERNATIVE PROCEDURE TO WASH, RINSE, AND SANITIZE LARGE STOCK POTS.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER TRAINING FOR EMPLOYEE ON SITE. INSTUCTED MANAGER TO PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES.
  7. License

    0 infractions

  8. License

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website