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TACOS EL TIO # 7

6019-6023 N LINCOLN AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

TACOS EL TIO # 7 has been inspected 4 times by Chicago Department of Public Health since September 20, 2023. The most recent inspection, on June 23, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food source, labelling and allergens and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 2 times across 2 separate inspections, most recently on November 20, 2024. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 June 23, 2026. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

  • 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 once on June 23, 2026. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 September 20, 2023. For example: THERMOMETERS PROVIDED & ACCURATE

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 4 times across 2 separate inspections, most recently on June 9, 2025. For example: ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

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.

4 inspections

  1. Canvass

    2 infractions

    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • FOUND BULK FOOD CONTAINERS WITH NO LABELS.(FLOUR,SUGAR,ETC.)MUST LABEL.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • FOUND POTS TO LARGE TO FIT INSIDE 3 COMPARTMENT SINK.MUST PROVIDE WRITTEN ALTERNATIVE WASH, RINSE, AND SANITIZING METHODS FOR LARGE POTS. ALSO, POTS MAY BE REMOVED FROM PREMISES.
  2. Canvass

    3 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED ACCUMULATED DUST BUILD UP ON CEILING TILES/AROUND CEILING VENTILATION ABOVE DISHWASH 3-COMPARTMENT SINK. MUST CLEAN CEILING TILES/VENTILATION COVER.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • SOME FOOD HANDLERS WITHOUT FOOD HANDLERS TRAINING CERTIFICATES. INSTRUCTED MANAGER ALL FOOD HANDLERS MUST BE CERTIFIED WITH NAMES OF EMPLOYEES ON PREMISES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • NO FOOD ALLERGEN TRAINING CERTIFICATE FOR FOR FOOD MANAGER. INSTRUCTED ALL CITY OF CHICAGO CERTIFIED FOOD MANAGERS MUST HAVE FOOD ALLERGEN TRAINING CERTIFICATE.
  3. Canvass

    1 infraction

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN POLICY AND PROCEDURE FOR HANDLING VOMIT AND DIARRHEA CLEAN-UP ON PREMISES. INSTRUCTED TO KEEP A WRITTEN POLICY AND PROCEDURE IN PLACE FOR HANDLING VOMIT AND DIARRHEA AND THE NECESSARY ITEMS OUTLINED IN THE POLICY ON PREMISES. PRIORITY FOUNDATION VIOLATION, 7-38-005.
  4. License

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED THE PERSON IN CHARGE TO KEEP AN EMPLOYEE HEALTH POLICY THAT WILL ENSURE THAT THE PERSON IN CHARGE IS MADE AWARE BY THEIR EMPLOYEES INFORMATION ABOUT THEIR HEALTH AND ACTIVITIES AS THEY RELATE TO DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD, IN ACCORDANCE WITH THE LAW. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN POLICY AND PROCEDURE FOR HANDLING VOMIT AND DIARRHEA CLEAN-UP ON PREMISES. INSTRUCTED TO KEEP A WRITTEN POLICY AND PROCEDURE IN PLACE FOR HANDLING VOMIT AND DIARRHEA AND THE NECESSARY ITEMS OUTLINED IN THE POLICY ON PREMISES. PRIORITY FOUNDATION VIOLATION, 7-38-005. NO CITATION ISSUED.
    • 36. THERMOMETERS PROVIDED & ACCURATE
      • OBSERVED NO THERMOMETERS IN REACH-IN COOLERS IN THE FRONT SEATING AND REAR PREP AREAS. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE THERMOMETERS FOR ALL COLD HOLDING UNITS AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED ONE CERTIFIED FOOD SERVICE MANAGER WITHOUT ALLERGEN AWARENESS TRAINING CERTIFICATE AT THE TIME OF INSPECTION. INSTRUCTED THE PERSON IN CHARGE TO ENSURE THAT ANY INDIVIDUAL WHO HAS A CITY OF CHICAGO FOODSERVICE MANAGERS CERTIFICATE OBTAINS ALLERGEN AWARENESS TRAINING AND CERTIFICATE.

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