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SPICY TACO

2825 N MILWAUKEE AVE, CHICAGO, IL 60618 · Restaurant

Inspection summary

SPICY TACO has been inspected 6 times by Chicago Department of Public Health since July 6, 2022. The most recent inspection, on November 24, 2025, recorded 4 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, Pests and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 November 24, 2025. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 4 times across 3 separate inspections, most recently on November 24, 2025. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 on July 6, 2022. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 October 27, 2025. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • 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 July 6, 2022. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

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

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED GAP GREATER THAN 1/4" BETWEEN DOOR AND DOOR FRAME AT THE REAR EXTERIOR DOOR. INSTRUCTED TO REPAIR OR REPLACE DOOR OR WEATHER GUARD TO ELIMINATE GAP AND MAINTAIN ALL OUTER OPENINGS PROTECTED TO PREVENT ENTRY OF PESTS.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED IN-USE WIPING CLOTHS STORED IN WATER WITHOUT ADEQUATE SANITIZER SOLUTION. INSTRUCTED TO STORE WIPING CLOTHS USED FOR WIPING FOOD- AND NONFOOD-CONTACT SURFACES IN AN ADEQUATE SANTIIZER SOLUTION BETWEEN USES AND MAINTAIN AT ALL TIMES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED INTERIOR NONFOOD-CONTACT SURFACES OF NONFUNCTIONAL LARGE 3-DOOR COOLER IN THE MAIN KITCHEN AREA TO BE HEAVILY-SOILED BY DRIED FOOD DEBRIS AND OTHER SOILS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DRIED FOOD DEBRIS AND OTHER SOILS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CEILING TILES ABOVE THE MAIN KITCHEN AREA GRILL LINE IN POOR REPAIR, WATER-DAMAGED OR HEAT-DAMAGED. INSTRUCTED TO REPAIR OR REPLACE HEAT- AND WATER-DAMAGED CEILING TILES AND MAINTAIN ALL PHYSICAL FACILITIES IN GOOD REPAIR.
  2. Canvass

    5 infractions

    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED REAR LARGE 3-DOOR COOLER (IN MAIN KITCHEN AREA) IN POOR REPAIR, NONFUNCTIONAL AT TIME OF INSPECTION. PERSON-IN-CHARGE AWARE OF COLD-HOLDING EQUIPMENT MALFUNCTION PRIOR TO INSPECTION AND REMOVED ALL TCS FOOD FROM COOLER PRIOR TO INSPECTOR ARRIVAL. TAGGED EQUIPMENT WITH INSTRUCTIONS TO CONTACT CDPH ONCE COOLER IS REPAIRED OR REPLACED AND PRIOR TO USE. INSTRUCTED TO REPAIR OR REPLACE COOLER TO PROVIDE ADEQUATE TEMPERATURE FOR MAINTAINING TCS FOOD ITEMS AT 41.0F OR BELOW. PRIORITY VIOLATION. 7-38-005 NO CITATION ISSUED.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED GAP GREATER THAN 1/4" BETWEEN DOOR AND DOOR FRAME AT THE REAR EXTERIOR DOOR. INSTRUCTED TO REPAIR OR REPLACE DOOR OR WEATHER GUARD TO ELIMINATE GAP AND MAINTAIN ALL OUTER OPENINGS PROTECTED TO PREVENT ENTRY OF PESTS.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • OBSERVED IN-USE WIPING CLOTHS STORED IN WATER WITHOUT ADEQUATE SANITIZER SOLUTION. INSTRUCTED TO STORE WIPING CLOTHS USED FOR WIPING FOOD- AND NONFOOD-CONTACT SURFACES IN AN ADEQUATE SANTIIZER SOLUTION BETWEEN USES AND MAINTAIN AT ALL TIMES.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED INTERIOR NONFOOD-CONTACT SURFACES OF NONFUNCTIONAL LARGE 3-DOOR COOLER IN THE MAIN KITCHEN AREA TO BE HEAVILY-SOILED BY DRIED FOOD DEBRIS AND OTHER SOILS. INSTRUCTED TO CLEAN NONFOOD-CONTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DRIED FOOD DEBRIS AND OTHER SOILS AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED CEILING TILES ABOVE THE MAIN KITCHEN AREA GRILL LINE IN POOR REPAIR, WATER-DAMAGED OR HEAT-DAMAGED. INSTRUCTED TO REPAIR OR REPLACE HEAT- AND WATER-DAMAGED CEILING TILES AND MAINTAIN ALL PHYSICAL FACILITIES IN GOOD REPAIR.
  3. Canvass

    1 infraction

    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED EXPIRED ALLERGEN TRAINING CERTIFICATES. MUST PROVIDE CURRENT ALLERGEN TRAINING CERTIFICATES FOR ALL CERTIFIED FOOD MANAGERS.
  4. Canvass

    5 infractions

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS FOR 3 COMPARTMENT SINK. NOTED PLASTIC BAG IS USED AS A DRAIN STOPPER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • INSTRUCTED TO REPAIR LOW (COLD) WATER PRESSURE AT HANDSINK IN WOMEN'S WASHROOM.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • WOMEN'S TOILET ROOM RECEPTACLE MUST BE COVERED. INSTRUCTED TO PROVIDE LID/COVER.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • INSTRUCTED TO REPAIR OR REPLACE BROKEN SELF CLOSING DEVICE AT MEN'S WASHROOM DOOR.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • INSTRUCTED TO REORGANIZE STORAGE ROOM (NEXT TO THE FRONT COUNTER). FOOD AND NON FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
  5. License Re-Inspection

    0 infractions

  6. License

    9 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • FOUND NO PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND MAINTAIN REQUIRED PROCEDURE/PLAN AND APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER/SPRAY THAT ITS EFFECTIVE AGAINST NOROVIRUS). PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS (KITCHEN, FRONT COUNTER).
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • FOUND NO PAPER TOWELS PROVIDED AT HANDWASHING SINK IN KITCHEN AND AT FRONT COUNTER. INSTRUCTED TO PROVIDE PAPER TOWELS AT ALL HAND WASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C).
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • FOUND NO CONSUMER ADVISORY DISCLOSURE AND REMINDER STATEMENT ON THE MENUS. INSTRUCTED MANAGEMENT TO DISCLOSE WHICH FOODS CAN BE ORDERED "RAW" OR UNDER COOKED AND LINK THOSE FOODS WITH AN ASTERISK (*) TO A REMINDER STATEMENT THAT STATES THAT EATING RAW OR UNDER COOKED FOODS CAN INCREASE YOUR RISK OF FOOD BORNE ILLNESS. PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND APPROXIMATELY 50 RODENT (MICE) DROPPINGS ON THE FLOOR IN FURNACE CLOSET AND IN FRONT OFFICE SPACE AREA. INSTRUCTED TO DETAIL CLEAN AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS. PEST CONTROL SERVICE IS NOW RECOMMENDED. PRIORITY FOUNDATION VIOLATION 7-38-020 (A).
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • FOUND OUTER OPENINGS NOT PROTECTED. MUST PROVIDE A TIGHT MESH SCREEN FOR THE NORTH WALL FAN IN THE KITCHEN TO PREVENT PEST ENTRY AND MAINTAIN.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • BACKFLOW PREVENTION DEVICE NOT LOCATED AT ICE MACHINE. MUST INSTALL SO BACKFLOW PREVENTION DEVICE MAY BE LOCATED TO BE SERVICED AND MAINTAINED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FOUND FLOORS IN KITCHEN BEHIND UNDER AND AROUND COOKING EQUIPMENTS WITH GREASE BUILD-UP AND DEBRIS.MUST CLEAN FLOORS IN DETAIL AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE. MUST SHOW PROOF OF TRAINING.

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