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TACOS CASTILLO 1, INC.

10258 S EWING AVE, CHICAGO, IL 60617 · Restaurant

Inspection summary

TACOS CASTILLO 1, INC. has been inspected 9 times by Chicago Department of Public Health since May 18, 2018. The most recent inspection, on January 7, 2026, recorded 4 infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Handwashing and staff hygiene and Cleaning and sanitizing.

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.

  • 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 6 times across 3 separate inspections, most recently on June 21, 2023. 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 4 times across 3 separate inspections, most recently on January 7, 2026. For example: PERSONAL CLEANLINESS

  • 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 2 separate inspections, most recently on June 21, 2023. For example: WIPING CLOTHS: PROPERLY USED & STORED

  • 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 3 times across 2 separate inspections, most recently on June 14, 2023. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 June 21, 2023. 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.

9 inspections

  1. Canvass

    4 infractions

    • 40. PERSONAL CLEANLINESS
      • 2-402.11 OBSERVED A MALE FOOD HANDLER WITH A BEARD AND WITHOUT A BEARD GUARD. INSTRUCTED TO PROVIDE.
    • 43. IN-USE UTENSILS: PROPERLY STORED
      • 3-304.12 OBSERVED SCOOPS FOR FOOD IN THE COLD HOLDING UNIT BEING STORED INSIDE OF THE UNIT. PLATES ARE BEING USED TO SCOOP FOOD. INSTRUCTED TO NOT STORE SCOOPING PLATES DIRECTLY IN FOOD.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 OBSERVED OF BOXES NON TCS FOODS (SODA POP, TORTILLAS) BEING STORED DIRECTLY ON THE GROUND. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES.
  2. Canvass

    1 infraction

    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED INADEQUATE LIGHTING IN REAR STORAGE AREA. INSTRUCTED MANAGER TO PROVIDE ADEQUATE LIGHTING AND MAINTAIN.
  3. Canvass Re-Inspection

    0 infractions

  4. Canvass

    5 infractions

    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • OBSERVED CLEAN MULTI-USE CONTAINERS STORED ON FLOOR IN PREP AREA. INSTRUCTED MANAGER TO REWASH, RINSE AND SANITIXE ALL MULTI-USE CONTAINERS INVERT AND STORE SIX INCHES OFF FLOOR TO PREVENT CONTAMINATION.
    • 45. SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED
      • OBSERVED SINGLE SERVICE UTENSILS NOT INVERTED IN PREP AREA. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE ARTICLES TO PROTECT FROM CONTAMINATION.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED PEELING PAINT ON SHELVING UNITS IN FRONT BEVERAGE AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN ALL SHELVING UNITS
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED DAMAGED SURFACES AND PEELING PAINT ON CEILING IN PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
    • 60. PREVIOUS CORE VIOLATION CORRECTED
      • PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM REPORT #2577633 ON 6-21-23:39-MUST PROVIDE A SPLASH GUARD AT MOPSINK THAT IS LOCATED NEXT TO FOOD STORAGE SHELF AND PREP TABLE ON OTHER SIDE. 55-MUST SEAL ALL HOLES IN WALLS WHERE NEEDED.MUST REPAIR OR REPLACE MISSING WALL TILES BEHIND COOKING EQUIPMENT, DAMAGED FLOOR TILES. MUST REMOVE ARTICLES FROM INSIDE OF MOPSINK BASIN. 56-MUST PLACE COOKING EQUIPMENT COMPLETELY UNDER VENTILATION HOOD. 57-OBSERVED NO FOOD HANDLERS TRAINING FOR NEW EMPLOYEES MUST PROVIDE AND MAINTAIN. PRIORITY VIOLATION 7-42-090 CITATION ISSUED
  5. Canvass Re-Inspection

    15 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-602.11(A; B:1-4,6,7; C; D) MUST LABEL REPACKAGE FOOD ITEMS ON DISPLAY FOR SALE(CHIPS)
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11 MUST PROVIDE A SPLASH GUARD AT MOPSINK THAT IS LOCATED NEXT TO FOOD STORAGE SHELF AND PREP TABLE ON OTHER SIDE.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • 3-304.14 MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON CUTTING BOARDS.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • 4-903.11 (A;B;D) MUST INVERT MULTI-USE UTENSILS ON STORAGE SHELVES THROUGHOUT.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-501.11 MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 2- DOOR REACH IN COOLER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-101.19 MUST ELIMINATE CRATES USED FOR FOOD STORAGE
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C) MUST CLEAN DEBRIS BUILD UP FROM UNUSED GRILL TABLE COOLER,WOOD SHELVING UNITS AT FRONT SERVICE COUNTER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • 5-205.15 MUST REPAIR OR REPLACE LEAKY PIPE AT TOILET ROOM HAND SINK,SLOW DRAIN AT HAND SINK IN PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.13 MUST SEAL ALL HOLES IN WALLS WHERE NEEDED.MUST REPAIR OR REPLACE MISSING WALL TILES BEHIND COOKING EQUIPMENT,DAMAGED FLOOR TILES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-201.16 MUST SCRAPE AND PAINT PEELING PAINT ON WALLS THROUGHOUT PREMISES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.114 MUST REMOVE ARTICLES FROM INSIDE OF MOPSINK BASIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13 MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 4-301.14 MUST PLACE COOKING EQUIPMENT COMPLETELY UNDER VENTILATION HOOD.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED NO FOOD HANDLERS TRAINING FOR NEW EMPLOYEES MUST PROVIDE AND MAINTAIN.
  6. Canvass

    22 infractions

    • 1. PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
      • PIC DOESN'T HAVE A FOOD MANAGERS CERTIFICATE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)
    • 2. CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE
      • OBSERVED NO CERTIFIED FOOD MANAGERS CERTIFICATE POSTED WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (BEANS,CORN,PORK,ETC)MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)
    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TCS FOOD SUCH AS 24LBS. COOKED PORK 70.2F & 20LBS. COOKED STEAK 72.3F. ON PREP TABLES. PRODUCT WAS DISCARDED BY MANAGER MUST HAVE HOT HOLDING FOODS AT 135.0F. APPX. 44LBS. $80.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER TEMPERATURES OF TCS FOODS SUCH AS 25LBS. COOKED STEAK 45.3F.24LBS. COOKED PORK 51.1F.40LBS. COOKED CHICKEN 46.4F. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.89LBS. $185.(COS)(PRIORITY 7-38-005)(CONSOLIDATED VIOLATION)
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • MUST LABEL REPACKAGE FOOD ITEMS ON DISPLAY FOR SALE(CHIPS)
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED EVIDENCE OF 6- LIVE ROACHES CRAWLING ON WHEEL BASES OF PREP COOLER & 2- DOOR REACH IN COOLER AND SEVERAL DEAD ON THE FLOOR UNDER EQUIPMENT. MUST REMOVE DEAD INSECTS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 6/14/23.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • MUST PROVIDE A SPLASH GUARD AT MOPSINK THAT IS LOCATED NEXT TO FOOD STORAGE SHELF AND PREP TABLE ON OTHER SIDE.
    • 41. WIPING CLOTHS: PROPERLY USED & STORED
      • MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON CUTTING BOARDS.
    • 44. UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED
      • MUST INVERT MULTI-USE UTENSILS ON STORAGE SHELVES THROUGHOUT.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 2- DOOR REACH IN COOLER.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • MUST ELIMINATE CRATES USED FOR FOOD STORAGE.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM UNUSED GRILL TABLE COOLER,WOOD SHELVING UNITS AT FRONT SERVICE COUNTER.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • MUST REPAIR OR REPLACE LEAKY PIPE AT TOILET ROOM HAND SINK,SLOW DRAIN AT HAND SINK IN PREP AREA.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST SEAL ALL HOLES IN WALLS WHERE NEEDED.MUST REPAIR OR REPLACE MISSING WALL TILES BEHIND COOKING EQUIPMENT,DAMAGED FLOOR TILES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST SCRAPE AND PAINT PEELING PAINT ON WALLS THROUGHOUT PREMISES.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST REMOVE ARTICLES FROM INSIDE OF MOPSINK BASIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • MUST PLACE COOKING EQUIPMENT COMPLETELY UNDER VENTILATION HOOD.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLERS TRAINING FOR NEW EMPLOYEES MUST PROVIDE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED NO FOOD ALLERGEN TRAINING FOR FOOD MANAGERS MUST PROVIDE AND MAINTAIN.
  7. Canvass

    3 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14 OBSERVED NO HAND WASHING SIGN BY THE REAR HAND WASHING SINK LOCATED DIRECTLY OUTSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 5-501.17 OBSERVED NO COVERED RECEPTACLE IN THE TOILET ROOM. INSTRUCTED TO PROVIDE.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13 OBSERVED ONE MALE FOOD HANDLER WITHOUT A FOOD HANDLER TRAINING CERTIFICATE. INSTRUCTED TO MEET REQUIREMENT.
  8. Canvass

    8 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • 2-501.11 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • 3-501.17 OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY READY TO EAT FOODS (COOKED CHICKEN, COOKED BEANS) OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS WITHOUT LABELS CONTAINING THE DISCARD DATES. INSTRUCTED TO PROVIDE A LABEL WITH A DISCARD DATE FOR ALL TCS RTE FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION 7-38-005.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • 4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE TO TAKE TEMPERATURES OF COLD AND HOT FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • 3-302.12 OBSERVED DRY STORAGE FOODS (SUGAR, SALT) OUT OF THE ORIGINAL PACKAGING WITHOUT IDENTIFICATION LABELS ON THE DRY STORAGE CONTAINERS. INSTRUCTED TO PROVIDE.
    • 40. PERSONAL CLEANLINESS
      • 2-402.11 OBSERVED FOOD HANDLER WITHOUT A BEARD GUARD. INSTRUCTED TO PROVIDE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • 4-102.11 OBSERVED GROCERY BAGS BEING USED AS STORAGE BAGS INSIDE OF THE REACH IN FREEZER. INSTRUCTED TO ONLY USE FOOD GRADE CONTAINERS OR FOOD GRADE STORAGE BAGS FOR ALL FOOD STORAGE.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13 OBSERVED THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS WITHOUT THE REQUIRED ALLERGEN TRAINING CERTIFICATE. INSTRUCTED TO PROVIDE.
  9. License

    2 infractions

    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED SOME OPENINGS AROUND PIPES LEADING INTO THE WALLS; INSTRUCTED TO SEAL OPENINGS AROUND PIPES.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • THE VENTILATION FAN IN THE WASHROOM IS NOT WORKING; MUST REPAIR VENTILATION FAN IN WASHROOM. FOUND NO BACK FLOW PREVENTER DEVICE AT THE MOP SINK; MUST INSTALL A BACKFLOW PREVENTER DEVICE TO THE WATER LINE AT THE MOP SINK.

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