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TAQUERIA Y CARNITAS DON VALDEZ

3119 W LAWRENCE AVE, CHICAGO, IL 60625 · Restaurant

Inspection summary

TAQUERIA Y CARNITAS DON VALDEZ has been inspected 6 times by Chicago Department of Public Health since January 9, 2024. The most recent inspection, on February 24, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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 3 times across 3 separate inspections, most recently on April 2, 2024. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

  • 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 April 2, 2024. For example: CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  • 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 once on April 17, 2025. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

  • 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 January 9, 2024. For example: PROPER HOT HOLDING TEMPERATURES

  • 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 January 9, 2024. For example: FOOD PROPERLY LABELED; ORIGINAL CONTAINER

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

    2 infractions

    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • OBSERVED CORN TORTILLAS STORED IN A GROCERY BAG IN THE REFRIGERATOR IN THE FRONT SERVING AREA. INSTRUCTED NOT TO STORE TORILLAS IN SINGLE SERVICE BAGS AND TO INSTEAD STORE IN FOOD GRADE BAGS OR CONTAINERS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED WET MOPS STORED IN DISHWASHING/PREP AREA. INSTRUCTED TO HANG WET MOPS TO ALLOW TO DRY WHEN NOT IN USE.
  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    4 infractions

    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED THE PEST CONTROL LOG BOOK NOT MAINTAINED.THE LAST PEST INSPECTION REPORT WAS DATED 12/19/2023.INSTRUCTED TO PROVIDE AT LEAST 2 PEST INSPECTION REPORTS PER YEAR AS REQUIRED AND MAINTAIN THEM IN THE PEST CONTROL LOG BOOK FOR REVIEW AT ALL TIMES.PRIORITY FOUNDATION VIOLATION 7-38-020(C),CITATION ISSUED.
    • 51. PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
      • OBSERVED WATER LEAK AT BASE OF FAUCET AT THE DISHWASHING 3-COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.
    • 53. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED
      • OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE WOMEN WASHROOM.MUST PROVIDE AND MAINTAIN.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • OBSERVED ACCUMULATION OF DUST ON THE VENTILATION COVERS INSIDE THE WASHROOMS. INSTRUCTED TO CLEAN AND MAINTAIN.
  4. Short Form Complaint

    5 infractions

    • 39. CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY
      • OBSERVED MISSING SPLASHGUARD AT UTILITY MOP SINK.INTRUCTED TO INSTALL A WASHABLE SPLASHGUARD AT LEFT SIDE OF THE UTILITY MOP SINK AND MAINTAIN.
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-603.15/ OBSERVED LARGE POT USED TO COOK CARNITAS IN THE KITCHEN FOOD PREP AREA. INSTRUCTED TO PROVIDE AN APPROVED ALTERNATIVE METHOD TO WASH, RINSE, AND SANITIZE POTS OR PROVIDE SMALLER POTS THAT CAN BE SUBMERGED IN THE 3-COMPARTMENT SINK.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-202.11--INSTRUCTED TO INSTALL LIGHT SHIELD FOR LIGHT BULB AT FRONT COUNTER SERVICE AREA AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13--OBSERVED NO FOOD HANDLER CERTIFICATE PROVIDED ON THE PREMISES.MUST SHOW PROOF OF TRAINING FOR FOOD HANDLING EMPLOYEE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13--OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.
  5. Canvass Re-Inspection

    4 infractions

    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • 4-603.15/ OBSERVED LARGE POT USED TO COOK CARNITAS IN THE KITCHEN FOOD PREP AREA. INSTRUCTED TO PROVIDE AN APPROVED ALTERNATIVE METHOD TO WASH, RINSE, AND SANITIZE POTS OR PROVIDE SMALLER POTS THAT CAN BE SUBMERGED IN THE 3-COMPARTMENT SINK.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • 6-202.11/ INSTRUCTED TO INSTALL LIGHT SHIELD FOR LIGHT BULB AT FRONT COUNTER SERVICE AREA AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • 2-102.13/ OBSERVED NO FOOD HANDLER CERTIFICATE PROVIDED ON THE PREMISES.MUST SHOW PROOF OF TRAINING FOR FOOD HANDLING EMPLOYEE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • 2-102.13/ OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.
  6. Canvass

    7 infractions

    • 21. PROPER HOT HOLDING TEMPERATURES
      • OBSERVED COOKED (TCS FOODS) PORK CARNITAS AT IMPROPER TEMPERATURES STORED ON THE FOOD PREP COUNTER.INTERNAL TEMPERATURES RANGING FROM (112.6F-126.3F).MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 15#'S OF FOOD WORTH $200.00.INSTRUCTED MANAGEMENT TO HOT HOLD (TCS FOODS) AT 135F OR HOTTER AT ALL TIMES. PRIORITY VIOLATION 7-38-005,CITATION ISSUED.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • OBSERVED NO CONSUMER ADVISORY DISCLOSURE ON THE MENU FOR RAW OR UNDERCOOKED FOODS. MANAGEMENT INSTRUCTED TO DISCLOSE OR DESCRIBE WHICH FOODS CAN BE ORDERED RAW OR UNDERCOOKED AND LINK THOSE ITEMS TO THE REMINDER STATEMENT ON THE MENU. MUST INCLUDE THE FOLLOWING SENTENCE BEFORE THE REMINDER STATEMENT:"THESE FOODS CAN BE ORDERED RAW OR UNDERCOOKED OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS." PRIORITY FOUNDATION VIOLATION 7-38-005.
    • 37. FOOD PROPERLY LABELED; ORIGINAL CONTAINER
      • OBSERVED BULK CONTAINERS IN THE KITCHEN PREP WITHOUT A LABEL.INSTRUCTED TO PROVIDE THE COMMON NAME ON ALL BULK CONTAINERS TO PROPERLY IDENTIFY ITEM (SALT, SUGAR, FLOUR ETC).
    • 48. WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS
      • OBSERVED LARGE POT USED TO COOK CARNITAS IN THE KITCHEN FOOD PREP AREA. INSTRUCTED TO PROVIDE AN APPROVED ALTERNATIVE METHOD TO WASH, RINSE, AND SANITIZE POTS OR PROVIDE SMALLER POTS THAT CAN BE SUBMERGED IN THE 3-COMPARTMENT SINK.
    • 56. ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED
      • INSTRUCTED TO INSTALL LIGHT SHIELD FOR LIGHT BULB AT FRONT COUNTER SERVICE AREA AND MAINTAIN.
    • 57. ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING
      • OBSERVED NO FOOD HANDLER CERTIFICATE PROVIDED ON THE PREMISES.MUST SHOW PROOF OF TRAINING FOR FOOD HANDLING EMPLOYEE AND MAINTAIN.
    • 58. ALLERGEN TRAINING AS REQUIRED
      • OBSERVED THE CERTIFIED FOOD MANAGER WITHOUT THE ALLERGEN TRAINING CERTIFICATE.ALLERGEN TRAINING IS REQUIRED FOR ALL EMPLOYEES THAT HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE.

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