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TAQUERIA LA MORENA

4530 W AUGUSTA BLVD, CHICAGO, IL 60651 · Restaurant

Inspection summary

TAQUERIA LA MORENA has been inspected 13 times by Chicago Department of Public Health since February 28, 2020. The most recent inspection, on February 18, 2026, found no infractions.

6 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Pests and Protecting food from contamination.

The last 2 inspections in a row found no infractions. 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 5 times across 4 separate inspections, most recently on October 27, 2025. For example: ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

  • 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 October 27, 2025. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 4 times across 4 separate inspections, most recently on October 27, 2025. 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 3 times across 3 separate inspections, most recently on October 27, 2025. 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 3 times across 2 separate inspections, most recently on May 14, 2025. For example: PROPER HOT HOLDING TEMPERATURES

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.

13 inspections

  1. Canvass

    0 infractions

  2. Complaint

    0 infractions

  3. Complaint

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.15: OBSERVED THE FRONT ENTRANCE DOOR AND BARRIERS AT THE ORDER/PICK UP WINDOW, NOT RODENT PROOF AT THE BOTTOM. INSTRUCTED TO RODENT PROOF MENTIONED ENTRY POINTS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11: OBSERVED THE HANDWASHING SINK IN THE FRONT FOOD PREP AREA IN NEED OF A SPLASH GUARD DUE TO THE PREP TABLE ON THE RIGHT SIDE OF THE SINK. INSTRUCTED TO INSTALL A SMOOTH AND EASILY CLEANABLE SPLASH GUARD
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C): OBSERVED THE INTERIOR OF THE MICROWAVE IN THE PREP AREA IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 6-501.19: OBSERVED THE TOILET ROOM DOOR NOT SELF-CLOSING, LOCATED IN THE DINING AREA. INSTRUCTED TO INSTALL A SELF-CLOSING DEVICE ON THE MENTIONED DOOR AND MAINTAIN IT.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13: OBSERVED THE FLOORS BEHIND THE PREP COOLER ACROSS FROM THE COOKING EQUIPMENT WITH FOOD DEBRIS. INSTRUCTED TO CLEAN MENTIONED FLOORS TO ELIMINATE FEED SITES FOR PESTS.
  4. Canvass Re-Inspection

    6 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • 6-301.14: OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • 6-202.15: OBSERVED THE FRONT ENTRANCE DOOR AND BARRIERS AT THE ORDER/PICK UP WINDOW, NOT RODENT PROOF AT THE BOTTOM. INSTRUCTED TO RODENT PROOF MENTIONED ENTRY POINTS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • 3-307.11: OBSERVED THE HANDWASHING SINK IN THE FRONT FOOD PREP AREA IN NEED OF A SPLASH GUARD DUE TO THE PREP TABLE ON THE RIGHT SIDE OF THE SINK. INSTRUCTED TO INSTALL A SMOOTH AND EASILY CLEANABLE SPLASH GUARD.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • 4-601.11(C): OBSERVED THE INTERIOR OF THE MICROWAVE IN THE PREP AREA IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • 6-501.19: OBSERVED THE TOILET ROOM DOOR NOT SELF CLOSING LOCATED IN THE DINING AREA. INSTRUCTED TO INSTALL A SELF CLOSING DEVICE ON THE MENTIONED DOOR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • 6-501.13: OBSERVED THE FLOORS BEHIND THE PREP COOLER ACROSS FROM THE COOKING EQUIPMENT WITH FOOD DEBRIS. INSTRUCTED TO CLEAN MENTIONED FLOORS TO ELIMINATE FEED SITES FOR PEST.
  5. Canvass

    9 infractions

    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HANDWASHING SIGNAGE AT THE HANDWASHING SINK IN THE DISHWASHING AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED IMPROPER HOT HOLDING TEMPERATURE OF COOKED BEEF (93.6°F), ON THE FOOD PREP TABLE IN THE PREP AREA. APPROXIMATELY 7 LBS OF PRODUCT WERE DISCARDED AT $37 WORTH OF PRODUCT. INSTRUCTED TO HOLD HOT TCS FOODS AT 135°F OR ABOVE. PRIORITY VIOLATION 7-38-005, CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF RAW BEEF (53.1°F) INSIDE A REFRIGERATOR.APPROXIMATELY 10 LBS AT $68 WORTH OF PRODUCT DISCARDED. MUST HAVE COLD HOLDING FOODS AT 41.0°F OR BELOW. PRIORITY 7-38-005, CITATION CONSOLIDATED WITH VIOLATION #21.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED APPROXIMATELY 60 OR MORE MICE DROPPINGS ON SITE. MICE DROPPINGS WERE FOUND ON THE FOLLOWING FLOORS: IN THE REAR DRY STORAGE CLOSET, BEHIND THE GARBAGE AND BEVERAGE UNITS IN THE DINING AREA, IN THE DISHWASHING AREA, IN THE HOT WATER TANK CLOSET, UNDER THE COLD HOLIDNG UNITS/ COOKING EQUIPMENT, NEAR THE HOST/HOSTESS COUNTER ACROSS FROM THE PREP AREA. THE FOLLOWING SURFACES HAD MICE DROPPINGS: THE LOWER SHELVES UNDER THE COOKING EQUIPMENT AND ON THE CANNED GOODS. INSTRUCTED TO REMOVE MICE DROPPINGS, CLEAN AND SANITIZE AFFECTED AREAS, AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED THE FRONT ENTRANCE DOOR AND BARRIERS AT THE ORDER/PICK UP WINDOW, NOT RODENT PROOF AT THE BOTTOM. INSTRUCTED TO RODENT PROOF MENTIONED ENTRY POINTS.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED THE HANDWASHING SINK IN THE FRONT FOOD PREP AREA IN NEED OF A SPLASH GUARD DUE TO THE PREP TABLE ON THE RIGHT SIDE OF THE SINK. INSTRUCTED TO INSTALL A SMOOTH AND EASILY CLEANABLE SPLASH GUARD.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • OBSERVED THE INTERIOR OF THE MICROWAVE IN THE PREP AREA IN NEED OF CLEANING. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED THE TOILET ROOM DOOR NOT SELF CLOSING LOCATED IN THE DINING AREA. INSTRUCTED TO INSTALL A SELF CLOSING DEVICE ON THE MENTIONED DOOR AND MAINTAIN.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOORS BEHIND THE PREP COOLER ACROSS FROM THE COOKING EQUIPMENT WITH FOOD DEBRIS. INSTRUCTED TO CLEAN MENTIONED FLOORS TO ELIMINATE FEED SITES FOR PEST.
  6. Non-Inspection

    0 infractions

  7. Non-Inspection

    0 infractions

  8. Canvass

    2 infractions

    • 22. PROPER COLD HOLDING TEMPERATURES
      • OBSERVED TCS FOODS AT IMPROPER TEMPERATURE REQUIREMENT STORED IN PREP COOLER (AIR TEMPERATURE OF 41.0F). FOUND INTERNAL TEMPERATURE OF THE FOLLOWING FOOD PRODUCTS. COOKED RICE AT 60.3F, PORK AT 49.0F INSTRUCTED ALL TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED FOODS DURING INSPECTION. PRIORITY VIOLATIONI 7-38-005. CITATION ISSUED.
    • 23. PROPER DATE MARKING AND DISPOSITION
      • OBSERVED PREPARED TCS FOOD ITEMS COOKED RICE, COOKED PORK COOLER WITHOUT LABELS. INSTRUCTED TO PROVIDE DISCARD DATE LABELS (NOT TO EXCEED 7 DAYS) ON ALL FOODS PREPARED ON SITE AND HELD FOR MORE THAN 24 HOURS AND MAINTAIN. MANAGER CORRECTED ON SITE PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED
  9. Canvass

    3 infractions

    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED THE FLOORS IN THE FRONT FOOD PREP AREA UNDER THE TABLES AGAINST THE WALL WITH A BUILD UP OF DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED THE HOOD VENTILATION SYSTEM WITH A BUILD UP OF GREASE. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED LOW LIGHTING IN THE FRONT STORAGE CLOSET (ORANGE DOOR) INSTRUCTED TO PROVIDE PROPER LIGHTING.
  10. Non-Inspection

    0 infractions

  11. Canvass

    3 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED ONE SIGNED EMPLOYEE HEALTH POLICY. ALL EMPLOYEES MUST READ AND SIGN EMPLOYEE HEALTH POLICY AND KEEP VERIFIABLE COPIES ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED SALT AND GARLIC POWDER ON SHELF NEAR PREP COOLER WITHOUT LABEL. ALL BULK FOOD INGREDIENTS MUST BE LABELED WITH COMMON NAME IF NOT IN ORIGINAL PACKAGING.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED NO BACKFLOW PREVENTION DEVICE ON UTILITY SINK. INSTRUCTED TO PROVIDE BACKFLOW DEVICE ON UTILITY SINK.
  12. Non-Inspection

    0 infractions

  13. License

    11 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES. PRIORITY FOUNDATION VIOLATION #7-38-010. NO CITATION ISSUED.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED NO WRITTEN PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. SUPPLIES MUST INCLUDE ADEQUATE SANITIZER THAT ELIMINATES NOROVIRUS. INSTRUCTED FACILITY TO PROVIDE CLEAN UP POLICY AND SUPPLIES TO PROPERLY HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED.
    • 10. ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE
      • OBSERVED NO HAND WASHING SIGN AT THE HAND SINK IN THE KITCHEN. INSTRUCTED TO PROVIDE A HAND WASHING SIGN AT ALL HAND SINKS ON PREMISE.
    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED NO BARRIER BETWEEN THE 3 COMPARTMENT SINK AND DINING AREA.INSTRUCTED TO PROVIDE A MINIUIM OF 60 INCHES HIGH BARRIER. OBSERVED THREE DOOR COOLER AND COFFEE STATION AT THE FRONT ENTRANCE. INSTRUCTED REMOVE.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED NO SINK STOPPERS AT THE 3-COMPARTMENT. INSTRUCTED MANAGER MUST PROVIDE WORKING STOPPERS AT 3-COMPARTMENT SINK.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED FACILITY WITHOUT A SERVICE/UTILITY SINK. INSTRUCTED TO PROVIDE FOR PROPER DISPOSAL OF DIRTY MOP WATER.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED RECEPTACLE FOR SANITARY NAPKINS IN UNISEX AND WOMEN'S WASHROOMS. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED EXCESS CLUTTER AND UNNECESSARY ARTICLES STORED IN THE BACK STORAGE ROOM NEAR THE CASH RESGISTER. MUST REMOVE ALL UNNECESSARY ARTICLES, CLEAN ALL CLUTTER, ORGANIZE, AND MAINTAIN AREAS AT ALL TIMES.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED VENTILATION HOOD NOT LONG ENOUGH TO COVER THE COOKING EQUIPMENT IN THE KITCHEN. INSTRUCTED TO PROVIDE PROPER LENGTH OF VENTILATION HOOD.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED CITY OF CHICAGO FOOD MANAGER WITHOUT AN ALLERGEN TRAINING CERTIFICATE. MANAGEMENT INSTRUCTED TO HAVE ALL CERTIFIED FOOD MANAGERS OBTAIN THIS CERTIFICATE.

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